Brown Sugar Banana Cupcakes makes 12-20 cupcakes, depending on your scoop 1 1/3 cups flour 1 1/4 teaspoon

baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon pinch of nutmeg 1 egg 3/4 cup brown sugar 1 teaspoon vanilla extract 3 large ripe bananas, mashed 1/4 cup sour cream 1/2 cup butter, melted Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15-18 minutes. Let cool completely.

Avocado Buttercream 2 ripe avocados 2 tablespoons butter, softened 1 teaspoon vanilla extract 4 cups powdered sugar

pinch of salt Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if youd like the frosting thicker. Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.
Pia Colada Cupcakes Adaptado del Proyecto Magdalena Los rendimientos de 18 magdalenas 20 oz puede aplast pia 1/3 taza de coco ron (ron o cualquier otra que tenga a mano) 3/4 taza de leche de coco 2 cucharaditas de extracto de vainilla 1 1/2 tazas de harina para todo uso 1 cucharadita de bicarbonato de sodio Una pizca de sal 1/2 taza de mantequilla sin sal, a temperatura ambiente 2/3 taza de azcar 3 huevos grandes 1 taza de coco rallado endulzado panadero (si se utiliza sin azcar, aumentar el azcar en 1/4 de taza) Precaliente el horno a 350 grados F. Escurrir la lata de 20 onzas de pia triturada en un recipiente pequeo y reservar 1/4 taza de jugo de pia y 1 taza de la pia drenados. En un tazn pequeo, mezcle el jugo de pia, ron, leche de coco y extracto de vainilla. Ponga a un lado. En un tazn mediano, mezcle la harina, el bicarbonato y la sal. Ponga a un lado. En un tazn grande nata, la mantequilla y el azcar hasta que est suave y esponjosa. Agregue los huevos uno a uno, batiendo bien despus de cada adicin. Alternativamente, agregue la mezcla de la leche y la harina hasta que se incorporen. Dobla en la pia drenados y coco rallado.

Rellene camisas cupcake 3/4 de la manera por completo (estos cupcakes son demasiado densos para subir muy alto). Hornee por 25 minutos o hasta que las tapas recuperarse ligeramente al tacto. Whipped Cream Frosting 1 1/2 tazas de crema de leche 1/3 taza de azcar en polvo En un tazn grande, combine la crema de leche y el azcar. Batir con una batidora elctrica a velocidad alta hasta que se formen picos tiesos. Pipe en la parte superior de cupcakes. Mantenga magdalenas almacenar en un recipiente hermtico en el refrigerador. Ingredients:

1 package (16 oz) pound cake mix Eggs, butter and water as instructed on pound cake package teaspoon almond extract 3 tablespoons cherry flavored gelatin (about of a 3 oz package) cup boiling water 3 tablespoons vodka 1 tablespoon cold water 2 batches Light Creamy Glaze (recipe below) Red food coloring for candy coatings

Directions: 1. Prepare cake mix according to package directions with eggs, butter and water. Stir in teaspoon almond extract. 2. Add about 1 tablespoon of batter to each reservoir of the Babycakes Cake Pop Maker. Cook 4 to 5 minutes or until toothpick inserted into center of each pop comes out clean. Cool on cake pop stand or rack. Repeat with remaining batter. Refrigerate cooled cake balls 30 minutes. 3. Add gelatin to boiling water, stirring until completely dissolved. Stir in vodka and cold water. Allow to stand at room temperature 20 to 30 minutes, stirring occasionally. 4. Fill a fine-tipped injector or squeeze bottle with the liquid gelatin mixture. Insert the injector tip into each cake ball and gently squeeze in about to 1 teaspoon

of the gelatin mixture (see tips below). Allow the gelatin mixture to seep into the cake. Fill all cake balls, then repeat until all gelatin has been inserted into the cake balls. Immediately insert a paper treat stick into each cake ball (using the same hole as the injector. Refrigerate several hours. 5. Prepare the two batches of Light Creamy Glaze following the recipe below. Tint about half of one batch red. Quickly dip each cake pop in the white glaze, then swirl and decorate with red glaze. Allow to dry and then store in the refrigerator. Makes approximately 5 dozen cake pops Tips: The gelatin mixture is very liquid. Put the cake ball on the tip of the injector tool or squeeze bottle, then flip it over so the liquid seeps into the cake ball. Generally, allow 3 to 5 seconds for the liquid to seep into the cake ball then return the injector or bottle to the upright position before removing the cake ball. Make just one hole in the cake pop and use it repeatedly for the injector or squeeze bottle and for the stick. The gelatin will solidify as the cake ball chills and hold the stick in place. There is no need to dip the stick in melted chips or candy melts this time. Use any flavor of gelatin you prefer, then match the color of the food coloring in the glaze to that color. By matching the colors, the glaze will conceal any gelatin that may drip on the outside of the cake ball. For Light Creamy Glaze: Ingredients:

3 cups confectioners sugar 3 tablespoons water 3 tablespoons light corn syrup 2 oz vanilla almond bark, chopped teaspoon vanilla teaspoon almond extract

Directions: 1. Select a heat proof bowl that rests on the top of a saucepan or a double boiler. Fill the bottom pan with about 2 inches of water and bring to a simmer over low heat. 2. Combine sugar, water, corn syrup and almond bark in the top bowl or double boiler. Heat until almond bark is melted and smooth, stirring frequently. Stir in vanilla and almond extract. 3. Keep warm over low heat while dipping cake pops. Makes about 1 cups of glaze

Tips: This glaze must be kept warm as it becomes firm once cool. If a thinner glaze is desired, stir in additional hot water, 1 teaspoon at a time, until reaching the level of desired consistency. If you wish to achieve a marbled look with swirled colors, be sure to swirl and decorate with the red glaze immediately after coating in the white glaze. To achieve a more detailed, pronounced red swirl, allow the white glaze to cool and dry before adding the red color.

For the Tequila Lime Buttercream Frosting: 1 cup unsalted butter, at room temperature 5 to 6 cups powdered sugar 1 tablespoon lime juice, freshly squeezed 1 tablespoon tequila 1/8 teaspoon salt 1 teaspoon lime zest small lime slices for garnish, if desired For the Tequila Lime Buttercream Frosting: 1 cup unsalted butter, at room temperature 5 to 6 cups powdered sugar 1 tablespoon lime juice, freshly squeezed 1 tablespoon tequila 1/8 teaspoon salt 1 teaspoon lime zest small lime slices for garnish, if desired

Vodka-Lime Frosting
Ingredients: 3/4 Cup Butter 1/4 Cup Shortening 1 tsp. Vanilla 4-5 cups Powdered {icing} Sugar, Sifted ( The amount will vary on what type of consistency you want ) 1-2 tsp. Milk 2 Limes (1 for zesting and Juice, and 1 for garnish) 1 Tbsp. Vodka *Splash of Cranberry juice

Directions: Before you begin, zest one lime and squeeze out its juices into a cup. Set aside the lime zest and juice to add later. Sift icing sugar into a large bowl so you can easily measure it out once you start. Using a stand mixer, cream softened butter and shortening, add vanilla and mix until smooth. Add sugar gradually, 1/2 cup at a time. Once youve added 1 cup, mix in milk. Once youve gotten the milk mixed in, gradually add sugar and lime juice alternating. Once you have mixed all the lime juice in, add the vodka {this can be omitted if you dont want to add alcohol.} Once you have mixed in all the juices, add the rest of the sugar slowly until you achieve the desired consistency. You will want it to be stiff enough to pipe, so you want to be sure that it is not too watered down with the lime juice and vodka. You may add more/less lime juice depending on how much flavor you want. If you want to, you may add some coloring to the frosting. Add this last, or separate the icing into different mixing bowls to use different colors. Preferably use gel food coloring, so it does not add more liquid. *For the pink icing I also added a splash of cranberry juice for Cranberry Lime Frosting.