Mom's Banana Cocoa Cupcakes

Ingredients

½ c. Butter

1 c. Sugar

1 Egg

1 ½ c. All flour

¼ c. Cocoa powder

1 ¼ t. Baking soda

1 ¼ c. Mashed bananas (about 3)

½ t. cinnamon


Directions


In a large bowl cream butter and sugar until light and fluffy.

Beat in eggs.

In a small bowl, mix flour with cocoa, baking soda, and cinnamon.

Add to creamed mixture alternately with mashed bananas, beating well after each addition.

Spoon batter into greased muffin cups.

Bake 350 for 20-25 minutes.

Key Lime Cupcakes

Mini Key Lime Cupcakes




Prep Time: 40 min

Total Time: 1 hour 50 min

Makes: 48 cupcakes



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Topping

1 box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2 cups whipping cream

1/4 cup Key lime or regular lime juice

4 drops green food color

1 1/2 cups powdered sugar

Cupcakes

48 regular-size paper baking cups

1 box Betty Crocker® SuperMoist® yellow cake mix

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

Frosting

1 container Betty Crocker® Whipped fluffy white frosting

1 tablespoon Key lime or regular lime juice

1/2 teaspoon grated Key lime or regular lime peel







1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

Lemon Blossoms

Lemon Blossoms


Recipe courtesy Paula Deen

Prep Time: 12 min

Inactive Prep Time: 1 hr 0 min

Cook Time: 12 min

Level: Easy

Serves: 5 dozen



Ingredients

• 18 1/2-ounce package yellow cake mix

• 3 1/2-ounce package instant lemon pudding mix

• 4 large eggs

• 3/4 cup vegetable oil

Glaze:

• 4 cups confectioners' sugar

• 1/3 cup fresh lemon juice

• 1 lemon, zested

• 3 tablespoons vegetable oil

• 3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.