Y’all. These cupcakes turned out so good. I made an orange creamsicle cake last year and it just wasn’t orangey enough. This year I decided to just bite the bullet and invest in orange extract. I’m glad I did- these cupcakes have the perfect flavor!
1 white box cake
1 3 oz package of orange jello
3/4 cup orange juice
3/4 cup vegetable oil
2 tsp orange extract
1 8 oz package of cream cheese
1/2 cup (1 stick) unsalted butterm
5 cups powdered sugar
1/4 tsp salt
1 tbsp heavy cream
1 tsp vanilla extract
1 1/2 tsp orange extract
Whisk together cake mix and jello. Whisk in eggs one at a time until completely combined. Mix in juice, oil, and extract. Prepare 2 12-cup muffin tins and preheat oven to 325F. Fill each muffin tin 3/4 full with batter. Bake for 14 minutes or until cupcakes are cooked. Beware, these will burn quickly!
To prepare frosting, mix room temperature cream cheese and butter in an electric mixer for 3-5 minutes. 1 cup at a time, mix in powdered sugar until smooth. Add more powdered sugar if you desire a different consistency. Add salt, heavy cream, and vanilla extract and continue mixing until smooth. Separate half of the frosting into a new bowl. To the electric mixing bowl, add the orange extract and mix thoroughly. Add some drops of yellow and red food coloring to distinguish the orange flavored frosting from the cream cheese frosting. To swirl the frosting, lay plastic wrap on the counter. Spoon a strip of each frosting side by side, then roll the plastic wrap up. Place the log of frosting into a piping bag and pip frosting onto cupcakes as normal.
When I was little, I thought Maraschino cherries came off a tree. As you can imagine, I was very disappointed when I tasted a natural cherry. I remember being so confused about why they were so bitter and I just assumed Maraschino cherries were a different variety of cherries that were much, much more delicious.
Fast forward to the present, and I still don’t really eat cherries. I think I was so disgusted when I was younger that my brain still tells me cherries are too bitter. Maybe it’s about time to give them a second chance! Just not today… Today is allllll about the Maraschino cherries in these Very Cherry Cupcakes.
1 box white cake mox
1 3 oz package cherry jello
4 large eggs
1/2 cup all purpose flour
1/4 cup white sugar
3/4 cup vegetable oil
1/2 cup maraschino cherry juice
1/2 cup finely chopped maraschino cherries
2 sticks (1 cup) unsalted butter
6 cups powdered sugar
1/4 cup maraschino cherry juice
1/4 tsp salt
1/4 cup whole milk
Mix all dry ingredients until well combined. Mix in eggs, oil, and cherry juice until batter is smooth with no lumps. Fold in chopped cherries.
Line two cupcake tins with cupcake liners. Spray liners with cooking spray. Fill each cup 2/3 full with batter. Bake at 350F for 22 minutes. Let cupcakes fully cool.
Prepare frosting. Beat butter until light and fluffy, about 3 minutes. Beat in powdered sugar, salt, and cherry juice until completely combined and smooth. Beat in milk until you have reached your desired consistency. Frost cupcakes and garnish with cherries.
Y’all. These are SO. YUMMY. Especially if you love cherries- they are bursting with flavor! You have got to try these.
Got another easy box mix to cookie coming at ya today! While these were good, I’m kinda questioning their purpose. They are cookies that taste like brownies that use brownie mix…. so why not just make brownies? I really don’t have an answer for you! The one major perk is that they only took 10 minutes to bake, as opposed to 40+ for brownies. Also, powdered sugar is involved and that’s always a perk right?! Recipe is below.
1 box brownie mix
1 1/4 cup all purpose flower
1/4 cup vegetable oil
1 cup milk chocolate chips or walnuts
Powdered sugar, optional
Preheat oven to 350F. Combine first five ingredients. Mix until well combined. Fold in chocolate chips or walnuts. In a separate bowl, place 3/4 – 1 cup of powdered sugar. Using a cookie dough scoop, drop balls of dough one at a time into the powdered sugar. Roll the ball around until it is covered and place on a cookie sheet with parchment. After all cookie dough balls are covered with powdered sugar, bake for 10 minutes.
This dessert might be THE most delicious dessert I’ve ever made. Also happens to be the easiest! You know how there are no bake desserts? Well this is a no mix dessert, which makes for minimal prep and minimal clean up!
Sugar cookie dough (I suggest the safe to eat Pillsbury brand, as the center of these jammers may end up slightly undercooked)
Cherry jam or preserves
Preheat your oven to 375F. Grease a mini muffin tin that has 24 cups. Divide your dough into 24 pieces and roll pieces into balls. The balls should fit nicely into the cups and should not be larger than the cups. Press the balls into the cups so that the bottom is thick and the sides are thin. If the sides are too thick, they will bake inwards. Do not press dough to top of cups. Only press dough 3/4 of the way up the cups. Add 1 teaspoon of cherry preserves to all cups. Bake for 15 minutes or until cookie dough is brown.
Your dough may end up cooking oddly in the oven, but do not fret! These will taste great no matter what they look like.
These are bound to be a hit – I’ve eaten far too many today already! Another great treat to add to holiday cookie/candy swaps.
I made more Apple Butter a couple weeks ago than two people can eat in months, and I didn’t really want to preserve it, so I just decided to find other ways to use. That shouldn’t be too hard, because like I mentioned in my Apple Butter post, there are tons of ways to use it. This week, I decided to make sweet rolls with it. And as y’all know, I like to make sweet rolls with store bought pizza dough. I’ve decided my favorite to use is from the bakery at Publix. They have balls of fresh pizza dough available for $3. So while this is a shortcut for me, it’s still homemade dough! Win win 😉 I decided to play up the spice in the apple butter through the glaze, too.
Roll dough into a rectangle roughly 15 in long. Spread your Apple Butter so it covers the surface of the dough. Sprinkle cinnamon over the Apple Butter. Starting from the back, roll dough tightly onwards along the long side of the rectangle. Once you have rolled the dough all the way, pinch the seam closed. Turn the roll so the seam is facing downwards, and cut the roll into 8 pieces. Place them in a greased pan and let rise for at least an hour. Bake at 400F for 20 minutes. Make sure the inner parts of your rolls are done when you take them out of the oven!
Meanwhile, make the frosting. Mix all ingredients until smooth. Frost the rolls as soon as they come out of the oven.
As you can see, this recipe is super simple and has lots of fall flavor. Also, it’s easily customizable if you are in the mood for different flavors. Hope you enjoy!