CUPCAKES FOR PARTIES

I fell in love with baking cupcakes when my two boys were in elementary school.  They preferred cupcakes rather than layer or pound cakes.  They were easy to bake if you used cake mix and cute cupcake liners. I began to collect paper liners.  I was bored with the pastel colors but theme paper liners were expensive.  I discovered that I could purchase the theme sports and holiday paper liners 50% off.  I just waited until the holiday had passed then I could buy the holiday  paper liners " dirt cheap" at the grocery store. Now the discount stores have the holiday paper liners for 99 cents. 

I have carpal tunnel syndrome so, I cannot do
the intricate decorating on the  cupcakes. I saw
a cookbook author on TV using candy and cookies
to decorate her cupcakes.  This was a beautiful solution to my decorating dilemma.  I purchased
her book and use it often.  People just rave over
the cute decorations when I take these fancy cupcakes to parties and church dinners.  No
one cares that the cupcakes are made from a
cake mix.

I have learned how to embellish the cake mix 
with butter, cream cheese, sour cream, extracts
and whole milk to obtain a homemade taste. 
Even scratch made cupcakes taste bad if they 
are  over cooked.  The key to moist cupcakes 
is making sure you take them out of the oven
as soon as the middle gets firm.  A dry cupcake
might be saved with swirls of delicious frosting.


THIS IS MY CUPCAKE BIBLE

CUPCAKES DECORATED WITH CANDY & CEREAL

DEATH BY CHOCOLATE CUPCAKES

DEATH BY CHOCOLATE CUPCAKES

18.25 oz Chocolate Cake Mix
Water, vegetable, Oil and Eggs 
called for on cake cake mix box
1 tsp Whole Milk
2 Tablespoons Brewed  Coffee
3/4 cup Semi-sweet Chocolate Chips

FUDGE FROSTING

1 16 oz can of Fudge Frosting
1 Tablespoon Soft Cream Cheese
1 Tablespoon Soft Butter
1 tsp Vanilla Extract



Prepare cake according to package direction, but  replace water with milk and coffee.  Add vanilla to cake batter.  Dust the chocolate chips with flour 
and add them to the cake batter.**  Mix well and divide the batter among lined muffin tin. Bake 350 degrees 20 minutes or until middle is firm to touch.  Cool cupcakes on a baking rack. 

While the cupcakes are cooling, prepare frosting. Remove frosting from the container and place in a  bowl.  Stir in butter, cream cheese, and vanilla. 
Mix well and spread frosting on cupcakes.

**Dusting chocolate chips prevents them
from dropping to the bottom of cupcake.

CHOCOLATE CREAM CHEESE CUPCAKES

  
18.25 oz  Chocolate Cake Mix

Water, vegetable, Oil and Eggs 
listed on cake cake mix box
1 tsp Vanilla
3 oz Cream Cheese
1/3 cup White Sugar
1 Egg
1  cup Semisweet Chocolate Chips



Prepare cake mix according to package directions. Add 1 tsp vanilla to the batter and mix well. Blend
the cream cheese and sugar until light and fluffy.  
Add egg and mix well. Divide the batter among
lined muffin tin.  Drop a few of the chocolate chips
in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate chips. Bake
at 350 degrees  for 20 minutes  or until middle is
firm to touch. Cool cupcakes on a baking rack. 

CHOCOLATE SOUR CREAM CUPCAKES

18.25 oz  Chocolate Cake Mix

3 Eggs

1/2 cup Oil

1 cup Milk

3/4 cup Sour Cream

2 tsp Vanilla  

 In a large bowl, mix eggs, oil, milk, sour cream,
and vanilla. Add cake mix and blend until smooth. Divide the batter among lined muffin tin. Bake 350 degrees for 20 minutes or until middle is firm to touch.  Cool cupcakes on a baking rack. 

 CHOCOLATE MINT CUPCAKES

18.25 oz Chocolate Cake Mix 
Water, Vegetable, Oil and Eggs 
listed on cake cake mix box

Package Andes Mints 
(36 pieces), unwrapped
1 tub Fudge Frosting


Prepare cake mix according to package directions.

Divide the batter among lined muffin tin. Press

Andes Mint into center of each cupcake. Bake
at 350 degrees  for 20 minutes  or until middle 
is firm to touch. Cool cupcakes on a baking rack.  

Open frosting and stir until smooth. Frost the
cupcakes and place an Andes Mint in the center
of each frosted cupcake.

CONFETTI BIRTHDAY CUPCAKES

18.25 oz Confetti  Cake Mix
Water, Vegetable, Oil and Eggs 
listed cake cake mix box
1/2  tsp Almond Extract
1/2 tsp Vanilla Extract

FROSTING

16 oz can Vanilla Frosting
2 Tablespoon Soft Butter
2 Tablespoon Soft Cream Cheese
1 tsp Vanilla Extract



Prepare cake mix according to package direct-
ions. Add extracts and mix well. Divide the
batter among lined muffin tin. Bake cupcakes
350 degrees 20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.  

While cupcakes are cooling, prepare frosting. 
Remove frosting from the container and place
in a  bowl.  Stir  in butter, cream cheese, and
extracts. Mix well and the spread frosting on cupcakes.

 

LEMON CREAM CHEESE CUPCAKES

18.25 Lemon Cake Mix 

3/4 cup Water

1/3 cup Oil 

1 Tablespoon Lemon Zest

2 Eggs 

3 oz Soft Cream Cheese 

 

16 oz can Vanilla Frosting

2 Tablespoon Soft Butter 

2 Tablespoon Soft Cream Cheese

1 tsp Lemon Extract

1 tsp Lemon Zest

In large bowl, beat cake mix, water, oil, eggs
cream cheese and lemon zest. Divide the
batter among lined muffin tin. Bake cupcakes
350 degrees 20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.

While cupcakes are cooling, prepare frosting. 
Remove frosting from the container and place
in a  bowl.  Stir  in butter, cream cheese, and
extracts. Mix well and the spread frosting on cupcakes. Garnish with lemon zest.



TIP: BATTER WILL BE SMOOTHER IF USE ELECTRIC MIXER.

 

LUSCIOUS STRAWBERRY CUPCAKES

18.25 Strawberry Cake Mix
Water, vegetable, Oil and Eggs 
listed cake cake mix box

1/2 tsp Vanilla Extract
1/2 tsp Almond Extract

16 oz can Vanilla Frosting

2 Tablespoon Soft Butter 

2 Tablespoon Soft Cream Cheese 

3 Tablespoons Strawberry Fruit Spread or Jam

Prepare cake mix according to package direct-ions. Add extracts and mix well. Divide the
batter among lined muffin tin. Bake cupcake
350 degrees 20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.  

While cupcakes are cooling, prepare frosting. 
Remove frosting from the container and place
in a  bowl.  Stir  in butter, cream cheese, and
fruit spread. Mix well and the spread frosting
on cupcakes.

TASTY PUMPKIN CUPCAKES
 
18.25 Yellow Cake Mix
1 Cup can pumpkin (not Pumpkin Pie Mix)
1/2 Cup Water
1/3 Cup Oil
4 Eggs
1 1/2 tsp  Pumpkin Pie Spice
 
FROSTING


16 oz can Vanilla Frosting
2 Tablespoon Soft Butter
2 Tablespoon Soft Cream Cheese
1 tsp Pumpkin Pie Spice
1/2 cup Finely Chopped Pecans


In large bowl, blend cake mix, pumpkin, water,
oil, eggs and pumpkin pie spice. Divide the 
batter among lined muffin tin. Bake cupcakes 
350 degrees 20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.


While cupcakes are cooling, prepare frosting. 
Remove frosting from the container and place
in a  bowl.  Stir  in butter, cream cheese, and
spice. Mix well and the spread frosting on the
cupcakes. Garnish with chopped pecans.

EGGNOG CUPCAKES

1 (16 ounce) package pound cake mix

1 1/4 cups eggnog

2 large egg 

1/2 teaspoon freshly grated nutmeg 

1/2 teaspoon vanilla extra

 FROSTING 

 1/2 cup softened butter 

1 (3 ounce) package cream cheese, softener

1 (16 ounce) package confectioners' sugar 

1/4 cup eggnog 

1/2 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg

Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool.

FROSTING

Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners' sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners' sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.

RED VELVET CUPCAKES

18.25 Red Velvet Cake Mix 

1 1/4 cups water 

1/3 cup vegetable oil

3 large eggs 
1 tsp vanilla extract
1(16 ounce)  Cream Cheese Frosting
1/2 cup chopped pecans

In large bowl, blend cake mix, water,oil, 
eggs and vanilla. Divide the batter among
lined muffin tin. Bake cupcakes 350 degrees
20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.

Spread the cooled cupcakes with cream 
cheese frosting. Garnish with nuts.

SAVE YOUR GARDEN MINT

I have a container garden every year. I love this 
type of gardening because there is no weeds to
pull! I place the buckets in long rows beside my
white picket  fence.  They look very pretty all
line up. I  go mint plant crazy and buy chocolate, orange, grapefruit, peppermint, and sweet mint varieties.  Mint is like gossip, it goes all over the
place. I keep it contained by planting the mint 
in  buckets from the Dollar  ree.  I also have 
varieties of basil and thyme too.  I draw designs
on the buckets so they don't look so plain. 

The dilemma I had was, what to do with all of 
those herbs. I saw a lady on TV preserve her 
herbs by putting them in ice trays with a little
water added.  I tried this but, I didn't like how 
the herbs looked. I saw another version on 
Pinterest  that used  olive oil instead of water.
This method was much better.

 

FREEZE FRESH HERBS IN OLIVE OIL


You always have fresh herbs, whether they are
in season or not.  Freezing the herbs in oil also
prevents them from turning brown or getting
that dreaded freezer burn. Throw them in soup, stews, vegetables, meat dishes.

TEAPOT FOR MINT TEA

GARDEN FRESH MINT TEA 

5 Stalks of Fresh Mint

4 cups Boiling Water

Sugar Honey, to taste

Bring 4 cups of water to a boil.  Roll the mint
between your palms until it is slightly crushed.
Place in a teapot. Pour boiling water over the
crushed mint. Cover the teapot, and let it steep
for 5 minutes. 

MINT LEMONADE TEA

10 cups Boiling Water

10 Tea Bags

5 Stalks of Mint

12 oz can thawed Lemonade Concentrate

Combine water, tea bags and mint in large pot.
Let steep 15 minutes and remove tea bags. Stir
in concentrate. Pour into a large pitcher and chill
in the refrigerator about one hour, or until ready
to serve.

OTHER CREATIVE USES FOR MINT:

Sweet Mint makes refreshing flavored water 
drink. Add water, bunch of mint leaver, and ice
to a pitcher.
 

Chocolate Mint can be finely chopped and added
to frosting, hot chocolate, and chocolate cakes and cookies.

Peppermint/Spearmint leaves can be used
to flavor oils. Add clean dry leaves to pan of oil.  
Heat 30 minutes  over very low heat or until oil
has fragrance of mint.  Cool and store in clean

and store in clean jar in refrigerator.  Add to 
chocolate desserts or salad dressing.

DIY RECIPES

I do my best to have everything on hand when I try a new recipe. 
Human Nature kicks in and "whoops there is".  I'm missing an 
ingredients I need for my recipe.  I know that I'm not going to 
keep an up to date inventory of everything in my pantry. I can 
usually remember when I run out of everyday items and replenish
them right away.  I rely on my food substitution charts and my
DIY (do it yourself) recipes.  There comes time when you feel
guilty about buying bottles of salad dressing and sauces, granola
bars, nut mix, and meat rubs because you have all of the ingredients
to make these items right in your pantry and frig.  I have watched 
enough cooking  shows to know that dressings, rubs, granola, and 
sauces are easy to make.  The trick is finding a quick and easy recipe
that taste good.  My family would not like my homemade version
unless it tasted as good as the food at the grocery store or restaurant.






DIY Nonstick Cooking Spray 

1 Spray Bottle

2 T. Cooking Oil 
4 T. Water


Tips:  This is a sub for commercial non- stick spray. Shake
 the bottle  before each use.  A mister spray bottle works best.
Make small batches of this spray.  Store in frig for longer shelf life.
Spray into a cold pan or skillet.  Adjust oil to water ratio if if find
that foods are sticking.  Olive oil makes a healthier spray.

 
DIY VINAIGRETTE SALAD DRESSING

1/4 cup Vinegar
1 tsp Sugar

1/2 tsp salt

1/4 tsp black pepper
1/2 cup  oil

Place all of the ingredients in a mason jar.  Place lid on jar and
shake vigorously to emulsify the dressing.

Tips:  Herbs like oregano, basil and thyme can be added for variety.  Lemon juice can be sub for vinegar.  Try wine vinegars for tasty a dressing. 

DIY  RANCH SALAD DRESSING

1/2 cup Buttermilk
1 T. Mayonnaise
1 tsp Dill 
1/2 tsp Minced Garlic
1/2 tsp Dijon mustard
Salt & pepper to taste

Place all of the ingredients in a mason jar.  Place lid on jar and
shake vigorously to emulsify the dressing.

Tips:  Sub parsley or chives for dill for different flavor.  Adjust the mayo
and buttermilk if you want dressing thinner or thicker.

DIY THOUSAND ISLAND SALAD  DRESSING

1/2 cup Mayonnaise
2 T. Ketchup
1 T.  Vinegar
1 tsp Sugar
2 tsp Sweet Pickle Relish
1/8 tsp Salt
1/8 tsp  Black Pepper


Place all of the ingredients in a mason jar. Place lid on jar and
shake vigorously to emulsify the dressing.

Tip:  Crumbled bacon or real bacon bits can be added for variety.

DIY BARBECUE SAUCE


1/2 cup Tomato sauce
1/2 cup ketchup
1/2 cup vinegar
1/4 cup  honey
1 tsp yellow mustard
1 tsp garlic powder
1 tsp onion powder
2 Tablespoon worcestershire  sauce
1 tsp ancho chili powder
1 tsp salt
1 tsp pepper


Mix all of the ingredients in a sauce pot.  Simmer 20 minutes over medium   All purpose BBQ sauce for chicken, steaks,  and pork.

DIY CHEESE SAUCE

1 cup Milk    2 T.  Flour        2 T. butter or margarine    1 cup Shredded Cheddar Cheese (4 oz bag.)

Melt butter in pot and add flour.  Whisk until smooth and no lumps. Add  milk and whisk again until sauce is smooth. Stir in cheese and simmer over low heat until cheese melts. Tip:  Garnish sauce with paprika.  Sub pepper jack cheese  for cheddar cheese  for variety. DIY  ROTISSERIE CHICKEN RUB 3/4 cup kosher salt  1/4 cup paprika  1/4 cup onion powder 1/4 cup garlic powder 1/4 cup chili powder 1/4 cup brown sugar 2 T. dried thyme 2 T. black pepper   Mix all of the ingredients and  store in an air-tight container.

DIY TRAIL MIX

1/2 cup Salted Almonds

1/4  cup Semi-sweet  Chocolate Chips
1/4  cup Dried Cranberries
1/4 cup Salted  Dry Roasted Sunflower Seeds

Place all ingredients in an air-tight storage container. 
Customize this trial mix by adding salted peanuts,
cashews, dried cherries, raisins, M & M candy, or
pumpkin seeds.

Tip:  I place my trail mix in snack sized  bags so I can keep them in 
my purse.  I don't feel the need to buy junk food when I go  shopping.
   

DIY ITALIAN  BREAD  CRUMBS

 8 slices white bread 
1/2 tsp salt 
1 tsp Italian Seasonings 
1/2 tsp onion powder 
1/2 tsp garlic powder

Preheat oven to 200 degrees.  Dry out bread slices on both sides
on a cookie sheet. Process dry bread in food processor to make 
crumbs.  Add onion and garlic powders, salt, and Italian seasoning
to crumbs.  Store in air tight container in a cool dry place.




I used to buy packets of mixes for gravy, chili, steak, chicken and
meatloaf.  The prices kept going up.  I knew I already had the
ingredients for the mixes in my pantry.  The problem was I didn't
know how to mix the spices together or what spice went together.
Your food could taste bad if you used too much of a strong  spice
like rosemary, celery, or thyme.  I have spent enough money on 
baking mixes too.  I was happy when I saw some TV programs 
with recipes for to make your mixes at home. I have tried these
mixes with good results.

DIY PANCAKE MIX

5 cup plain flour 
1/4 cup white sugar 
1 1/4 cup powdered milk

1/4 cup  baking powder 

1 T. salt

Combine ingredients in a bowl and store in air tight container. 
The mix lasts up to 8 months in a cool dry place. To make 
pancakes, mix together 1 cup mix, 1 cup milk, 1 egg, and
2 tablespoon oil.

DIY WHOLE WHEAT PANCAKE MIX

5 cup whole wheat flour
3 cup  unbleached plain flour
1/2 cup sugar
2 1/2 T. baking powder
4 tsp baking soda
4 tsp salt

Combine ingredients in a bowl and store in air tight container. 
The mix lasts up to 8 months in a cool dry place. To make 
pancakes, mix  together 1 cup mix,1 cup milk,1 egg, and
2 tablespoons oil.

DIY DRY ONION SOUP MIX

3/4  cup dried minced onions
1/4 cup low sodium beef. granules
1 tsp parsley flakes
1 tsp onion powder
1/4 tsp black pepper

Combine ingredients in a bowl and store in air tight container.   

2 Tablespoons of mix equals 1 packet of  store brand dry 

onion soup mix.

  

DIY CHILI MIX

2 T.  dried minced onion
3 T. chili powder
1 T. red pepper flakes
2 T.  dried, minced garlic
1 tsp  white sugar
1 T.  ground cumin
1 T.  salt
1/2 tsp. black pepper

Combine ingredients in a bowl and store in air tight container. 
Use 3 tablespoon mix for 1 pound of meat.  The mix lasts up
to 6 months  in cool dry place.








DIY NATURAL HOME SCENTS

I have spent to much money on room deodorizers that do not last 
as long as the TV ads claim.  I love aroma  therapy and  simmer
cloves and orange peels during the Christmas holiday.  Try
some of these recipes on a day that you can be attentive
to the simmering pot on the stove.  I have an old pot I use just for simmering scents.  A timer would be a good reminder to check the
pot to prevent having a burnt pot. Treat these home simmering
pots like you would treat candles.  NEVER LEAVE THE SIMMERING
POT UNATTENDED!!



BASIC RECIPE

Citrus Peels
Aromatic Spices
Water
Small Sauce Pot 

Place peels and spices in pot.  Fill with water 3/4 full and bring boil.
Simmer on very low heat. Replenish the water as needed. Store in a jar 
and store in frig until to ready to reuse. I buy peppermint and lavender essential oils for special occasions.

MORE HOME SCENTS

Williams-Sonoma Scent:
 4 sprigs of fresh rosemary, 1 tsp vanilla extract, and
 lemon peels

Harvest Fall Scent
orange peels, 5 cinnamon sticks, 2 Tablespoons whole cloves

Minty Fresh
2 sliced limes,  1 tsp vanilla extract, 1 tsp peppermint extract

Ginger Cookies
5  slices of ginger and  3 cinnamon sticks

Piney Grove
4 pine sprigs, 1 tsp cinnamon, 1/2 tsp nutmeg,1/2 tsp cloves

Christmas Time
4 pine sprigs, 5 cinnamon sticks, 1/2 tsp nutmeg,1/2 tsp cloves

TIP: Just add your new scent ingredients  to the sauce  pot with the water.

DIY HOT COCOA MIX


3 cup sugar
2 cup cocoa
1/2 Tablespoon salt

Add  all of  the ingredients in a large bowl and whisk.  Store in
air-tight container.  Use 2 Tablespoons of cocoa mix per 8 oz 
of hot milk. 

MEXICAN FLAVOR
1/2 tsp cinnamon
1/8 tsp  cayenne pepper

FRENCH VANILLA FLAVOR
1 tsp vanilla extract

MINT
1 tsp crushed candy canes

MOCHA
1 tsp. instant coffee

DARK CHOCOLATE 

Change recipe to  1 cup dark cocoa, 2 cup sugar, 2 tsp vanilla
extract, 1/2 Tablespoon salt



I started making these copy cat pocket pies because I needed to cut
my sodium consumption.

DIY  POCKETS PIES , BREAKFAST TO GO

10  count Texas style refrigerated biscuits
6 large eggs, scrambled
1 cup shredded cheddar cheese

Separate and flatten each biscuit.  Let scrambled eggs cool slightly and mix with the cheese.  Add 2 tablespoon of egg and cheese to one half the biscuit. Fold over and seal edges with a fork. Place pockets on greased sheet pan.  Bake 350 degrees 10 minutes or until light brown.


DIY ITALIAN STYLE POCKET PIES, LUNCH TO GO

DIPPING SAUCE

15 oz can pasta sauce
1 tsp Italian seasoning

POCKET PIES

10 count Texas style refrigerated biscuits
1.75 oz package of sliced pepperoni
1 cup shredded mozzarella cheese

Separate and flatten each biscuit. Place 3 slices of pepperoni on each biscuit.
Top each half of the biscuit with 1 tablespoon of cheese.  Fold over and seal edges with a fork. Place pockets on greased sheet pan.  Bake 350 degrees 10 minutes or until light brown. 

Mix pasta sauce and seasoning in a serving bowl.  Serve dipping sauce with the pockets pies.  


DIY PHILLY BEEF & CHEESE POCKET PIE


10 count Texas style refrigerated biscuits
1/2 lb shaved Deli roast beef 
1 cup shredded cheddar cheese

Separate and flatten each biscuit. Mix cheese and roast together. 
Add 2 tablespoon of beef and cheese to one half the biscuit. 
Fold over and seal edges with a fork. Place pockets on greased
sheet pan.  Bake 350 degrees 10 minutes or until light brown.