Valentines Day Recipes - CONVERSATION CUPCAKES

1 package (18-1/4 ounces) white cake mix

1/2 cup butter or margarine, softened

1/2 cup shortening

1 teaspoon vanilla extract

1/8 teaspoon butter flavoring, optional

4 cups confectioners’ sugar

2 tablespoons milk

1 to 2 drops red food coloring

1 to 2 drops yellow food coloring

1 to 2 drops blue food coloring

Prepare cake mix according to package directions. Place paper or foil liners

in a heart-shaped or standard muffin tin. Fill cups half full of batter. (If

using a standard tin, tuck a 1/2-inch foil ball or a marble between the

liner and the cup to form a heart shape.) Bake according to package directions for

cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool

completely. For frosting, cream butter and shortening in a small mixing bowl

Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating

well after each addition. Beat in milk until light and fluffy. Divide frosting into

fourths; place in four separate bowls. Leave one bowl untinted. Add food

coloring to the other three bowls; stir until well blended. Frost cupcakes.

Pipe untinted frosting around edges and decorate tops with Valentine phrases.

Yield: 28 cupcakes.

Red Velvet Cake Recipes

Ingredients:
4 tablespoons cocoa powder
1 ounce liquid red food color
3/4 cup water
1 pudding-type cake mix (white or yellow)
4 eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
4 tablespoons buttermilk powder
1 tablespoon white vinegar

Directions:

Heat oven to 325F.

Mix together cocoa powder, red food color, and a small amount of the water forming a paste. Add remaining ingredients except vinegar. Mix 2-3 minutes on medium speed until well blended. Add vinegar and blend completely. Pour batter into prepared 9″ x 13″ cake pan and bake for approximately 35 minutes or until toothpick inserted in center comes out clean.

Exported from MasterCook

Better Than Everything Cake

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Cake

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 german chocolate cake mix

1 cup semisweet chocolate chips

1 can sweetened condensed milk — (14 oz.)

caramel topping

12 ounces Cool Whip

3 heath bars — crushed

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as

directed on package; pour into prepared pan. After 10 minutes of baking,

sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour

sweetened condensed milk over cake; let cool. Top with caramel sauce, then

whipped topping. Sprinkle with candy bars.

Funnel cake

8 cups vegetable oil for frying

1 1/2 cups milk

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup confectioners’ sugar

Directions:

In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C)

In a large bowl, beat milk and eggs together Combine flour, baking powder,

cinnamon and salt. Stir into the egg mixture until smooth.

While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.

CROCKPOT APPLE CAKE DESSERT

6 apples peeled, cored and sliced

sugar

cinnamon

8 oz of yellow cake mix

1/4 c melted butter or margarine

Put slices of apples in CP. Pour half a package of dry cake mix over apples. Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that and cook on low 1 1/2 to 2 hours. Keep checking and it’s done when the apples are soft.