BOSTON CREAM PIE CUPCAKES

Cupcakes

• ▢15.25 ounces white cake mix
• ▢1 cup water
• ▢½ cup vegetable oil
• ▢4 egg whites

Cream Filling

• ▢1 ¾ cup heavy cream
• ▢3.4 ounces instant vanilla pudding mix

Ganache

• ▢¾ cup heavy cream
• ▢12 ounces semi-sweet chocolate chips
• ▢3 tablespoons light corn syrup

DIRECTIONS

Cupcakes

• Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
• Using either a stand mixer or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.
• Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
• Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.

Cream Filling

• Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Ganache

• In a heat-safe small bowl, heat the heavy cream for 2 to 2 ½ minutes. It is essential that the cream is hot when poured over the chocolate chips.
• In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 ½ hours
• Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)
• To prepare the ganache frosting for the cupcake, you can use a decorators frosting bag and larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off.

Cupcake Assembly and Frosting

• Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag ⅓ of the way full of cream. This will help keep the cupcake filling process a bit less messy and give a bit more control. Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.
• To frost the cupcakes, hold the ganache baggie about ½ in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. Making kind of a C around the star-swirl until the outer swirl lines connect. Continue until all the cupcakes are frosted.

NOTES

TIP: This is an easy recipe to make but requires time to allow the ganache to cool before frosting. Give yourself lots of time to allow for the waiting time.

TIP: If you want to skip the cupcake liners, you may, just make sure you have greased the cupcake pan well so the cake doesn’t stick.

TIP: You can buy a fancy corer to cut the holes in the middle of the cupcake, but a serrated knife will do just fine.

TIP: Adding corn syrup to the ganache helps to give it that glossy shine that makes it presentation perfect.

TIP: For the fancy star swirl, we recommend the Wilton tip 2D or 2A or a generic large decorator's tip.

Cranberry Orange Bread Loaf with Glaze

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries
Zest of 1 orange
1/2 cup freshly squeezed orange juice
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tablespoons freshly squeezed orange juice
Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Gently fold in the fresh cranberries and orange zest.
In another bowl, whisk together the freshly squeezed orange juice, melted butter, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
To make the glaze, whisk together powdered sugar and 2-3 tablespoons of freshly squeezed orange juice until you achieve a smooth consistency.
Drizzle the glaze over the cooled bread and let it set for a few minutes before slicing.
Prep Time: 15 minutes | Baking Time: 50-60 minutes | Total Time: 1 hour 15 minutes

Frozen Fruit Salad

• 8 ounces cream cheese, softened
• 2 cups whipped topping, plus extra for serving
• 1 pint Strawberries, diced
• 2 giant bananas, chopped and diced
• 20 ounces crushed pineapple, drained

How To Make Frozen Fruit Salad

FIRST STEP:

In a mixing bowl mix the cream cheese and the strawberries

Fold in the crushed pineapple and the chopped or diced bananas and the whipped topping into the cream cheese combination

SECOND STEP:

Spread evenly in a 9×13 baking pan

THIRD STEP:

Place into the freezer  till the dessert hardens

Before serving put out on the counter for 10 minutes. Dip a knife into hot water and slice the frozen dessert

Chocolate Twinkie Cake

Ingredients

1 box cake mix

1 can frosting

5 tablespoons flour

1 cup milk

1/4 tsp salt

1 teaspoon vanilla

1 cup granulated sugar

1/2 cup shortening

1/2 cup margarine

1/2 tsp salt

Bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. If the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out. Cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. Flip the bottom half of the cake back into the cake pan. For this part, you can make the cake all fancy and do multiple layers if you want to.

In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. When i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step. In a medium bowl, cream together 1 c granulated sugar, 1/2 c Crisco, 1/2 c margarine and 1/2 tsp salt. When the ingredients in fridge is cool completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of Twinkie filling. This recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake. Spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. The cream will spread out when the top layer is put back on. Carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, put the cake in the freezer so the Twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. Another note - the cake doesn't need to be refrigerated. it keeps fine for the normal lifespan of a cake