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    You are in: Home / Cookbooks / Cakes and Cupcakes
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    15 recipes in

    Cakes and Cupcakes

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    These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip << yes, those ugly yellow & red things :-) *** Update: some of you contacted me about skipping the pastry bag step, that's completely fine, what you need to do is leave room when filling cupcake wrappers by not filling all the way, after cupcakes are baked, you poke the holes & do the liquid coffee over top of poked cakes, then just top with the mascarpone layer (make sure it's chilled well as it thickens) then just use the cream cheese frosting on top of that & top with chocolate shavings.

    Recipe #304982

    Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions.

    Recipe #351563

    This is so good! and it has no cake in it. Someone saw the one I made and didn't believe I made it! I can't even believe I made it! It's so easy, all you need besides the ingredients is a springform pan, wax paper, and cooking spray. I love this recipe because there are infinite ways you can change what you use--I used different caramel type ice creams the first time I made it. Instead of pints, I just bought the larger ice creams because they were the same price. I just measured out the size of a pint-which is 2 cups. Next time I am going to use cheesecake filling, strawberry gel, and strawberry cheesecake ice cream! There are endless possibilities! I got the recipe from a Family Circle magazine, and the recipe makes a neopolitan-like cake, but you can change the ice creams to whatever you want! Great for a hot summer's day, and it's a fun way to eat your favorite ice creams!

    Recipe #237495

    This recipe comes from Barefoot Contessa Parties! 2001.

    Recipe #208412

    Originally from Sunset Magazine, this recipe is for anyone who loves Chocolate Chip Cookie Dough straight out of the batter bowl or in ice cream! A small piece goes a long way! It's well worth the work!

    Recipe #261818

    This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

    Recipe #78552

    This is an old recipe from Jell-O. My Mom would make it for special occasions. It looks like stained glass when cut and served. It is a little work, but it will impress!

    Recipe #226694

    This recipe has been around for many years and is all over the internet, but thought I would add it for those who have never seen it. You must first make the yeast starter which takes 2 weeks and then go on to the fruit starter which takes 30 days. It's a fun thing to do with your children, allowing them to add the fruit each time and then make the cake. The cake is very moist! Enjoy! TIP=One package of dry active yeast= 2 1/4 teaspoons or 1/4 ounce)

    Recipe #226231

    This is from the Yankee Church Supper Cookbook. How simple is this!!

    Recipe #226229

    I love to make this in the summer when the Freestone Peaches are out.

    Recipe #226185

    3 Reviews |  By Annacia

    Love Macaroon Cookies? You'll love this recipe for chocolate cake with macaroon in the center! Melted chocolate can be drizzled on top, or sprinkle top with confectioners' sugar.

    Recipe #189607

    This recipe is from Sandra Lee. It is loaded with lemon flavor! Great for the summer! To make spreading the lemon curd easier, I microwaved it for 45 sec. to 1 min to soften it.

    Recipe #225620

    This is an old recipe from The Pudding Sampler.

    Recipe #225098

    This recipe is from my Mom. I remember her making it when I was young. It is light and elegant looking!

    Recipe #225092

    This is an excellent cheesecake and I love the crust. I use Lorna Doone cookies! It is worth the work!

    Recipe #225095

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