Happy Birthday MOM, CUPCAKES!!!!!

                       I made these adorable Yellow cupcakes for my beautiful moms birthday

                          The frosting is my own homemade recipe.

                       My parents told me it taste like Pillsbury frosting 

        Here is the recipe:

1 TBSP vanilla       1 (8 ounce) pk of cream cheese

 4 cups powder sugar  2\3 c softened butter not margarine

3 to 4 tbsp milk

Beat the butter and the cream cheese together with an electric mixer on high for 1 minute or until just mixed.

add the vanilla,beat well.

mix in the powdered  sugar little by little.

add more milk for thiner frosting and more sugar for thicker.

I decided to can it to use later it will last up to 5 days.

So cute.

Silly Rabbit Cupcakes

These cute bunny rabbit cupcakes will keep the kids hopping at your spring party.

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PREP TIME
35 Min
TOTAL TIME
2 Hr 15 Min
SERVINGS
24
INGREDIENTS
Cupcakes

1
box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Decorations

1
container Betty Crocker® Rich & Creamy vanilla or creamy white frosting
Red food color
2
bags (6 oz each) assorted flavor stretchy and tangy taffy candies (strawberry and grape)
48
purple candy-coated chocolate candies
48
miniature chocolate chips
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1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
2
Meanwhile, in medium bowl, mix frosting and 14 drops red food color until evenly tinted. Remove paper baking cups from cupcakes. Place upside down on serving platter.
3
Frost cupcakes with pink frosting. Cut shapes out of strawberry taffy candies for ears, feet and tail. Cut shapes out of grape taffy candy for ears. Make ears by stacking grape candy on top of pink candy. Trim to shape into bunny ears if necessary. Press firmly into cupcake. Slide strawberry taffy cutouts under cupcake to make feet. Make small ball out of taffy and press onto back of bunny cupcake for tail. Gently press chocolate candy on face and use frosting to place miniature chocolate chips on chocolate candy for eyes.

I haven't tried this but it looks so cute!

http://www.bettycrocker.com/recipes/christmas-tree-cake/6a22dadd-3b92-40b5-a5a9-df209ff3ef68

Turn an ordinary rectangular cake into a festive Christmas memory. 

     

1

box Betty Crocker® SuperMoist® cake mix (any flavor*)

Water, vegetable oil and eggs called for on cake mix box

Tray or piece of cardboard covered with foil

2

containers Betty Crocker® Whipped fluffy white frosting

3

candy canes, broken to remove curved ends

Green colored sugar

Assorted small gumdrops, if desired

1.Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.

2

Using serrated knife, cut rounded top off cake to level surface; place cut side down. From the middle of one short side, make a diagonal cut to each corner on opposite side, making 3 triangular pieces, as shown in diagram. Make tree shape by arranging 2 outer pieces with straight 13-inch sides together on foil-covered tray; frost top. Place remaining center piece on top.

3

Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake with remaining frosting. Press candy cane pieces in end of tree to make trunk. Sprinkle with colored sugar to look like boughs. Arrange gumdrops on cake to look like lights or ornaments. Store loosely covered.

Sugar cookies that won't fail.

http://allrecipes.com/Recipe/Soft-Sugar-Cookies-IV/Detail.aspx




2/3 cup shortening
 2/3 cup butter
 1 1/2 cups white sugar
 2 eggs
 2 teaspoons vanilla extract
 3 1/2 cups all-purpose flour
 2 teaspoons baking powder
 1 teaspoon salt
 1/3 cup granulated sugar for decoration
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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Red Cake

• 1 1/2 cups white sugar
• 1/2 cup butter
• 3 eggs
• 1/2 cup milk
• 1 1/2 teaspoons fresh lemon juice

• 1/2 cup water
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
  
  
  
  
  
  
  
  
  
  Directions
  
  Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
  In a small bowl, mix together the milk and the lemon juice or vinegar. Set aside.
  
  Cream together the butter or margarine and the sugar. Separate the eggs, keeping two of the whites and all of the yolks. Beat the egg yolks.
  Dissolve the cocoa in the hot water.
  
  
  
  
  Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low speed for 2 to 3 minutes.
  Beat 2 of the egg whites to stiff peaks. Fold the beaten egg whites into the batter and pour into a greased loaf pan.
  Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
  

  
  

Animal Crackers

http://allrecipes.com/Recipe/Animal-Crackers/Detail.aspx

original recipe makes 2 dozenChange Servings

• 1/2 cup rolled oats
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

• 1/4 cup butter
• 2 teaspoons honey
• 1/4 cup buttermilk
  
  
  Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
  In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
  Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks

Delicious pumpkin cupcake recipe.

http://allrecipes.com/video/2587/pumpkin-spice-cupcakes/detail.aspx?prop24=RD_VideoTipsTricks

   This recipe is a really good recipe for Fall, Summer,or winter.

• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar

• 1/3 cup brown sugar
• 2 eggs, room temperature
• 3/4 cup milk
• 1 cup pumpkin puree
• 
  
• Cinnamon Cream Cheese Frosting
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
  
  
  Directions
  
  Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing