Lemon Rainbow Cupcake

cake:

•    2 boxes of your favorite WHITE cake mix ( must be white for colors to look super bright)
•    the other ingredients needed to make your cake mix as stated on the box
•    (mine called for 2 eggs and 1 1/3 cup water for each box)
•    1 lemon
•     food coloring  (the gel kind works best)

frosting:

•       two 8oz bricks of cream cheese of your choice
•      one 2lb bag of powered sugar
•      1 lemon

frosting bag:

•       qt size ziplock bag
•       sissors
•       cake decorating tips (if you dont have them its fine. just makes the frosting look all fancy like)

(not pictured)other stuff:

•      2 large bowls for mixing cake and frosting
•      6 smaller bowls and 6 spoons for mixing colors
•       hand mixer or stand mixer
•       large spoon (for dividing cake mix)
•      cupcake liners
•      muffin pan
•      toothpicks
•      oven

CAKE MIXING TIME!

1)  mix the cake according to the directions on the packaging

you can use a from scratch cake recipe if you wish. i however was not that ambitious.

IMPORTANT!!!

remember we are making a white cake here so the food coloring will take better, be brighter, and not be off when baked! in order to do so we have to separate the egg yokes and the egg whites. Only the egg whites will be used in the cake

 2) zest and juice ONE lemon and add to the batter and mix

     * make sure no seeds git in the batter!

3) separate the batter evenly (or as evenly as possible) between the 6 small bowls

with the spoon you mixed each color lightly layer about 1.5 teaspoons one by one into each cupcake liner.

making sure to keep as close to the edge of the liner as possible

in order to get the rainbow layer on the outside.

if the batter is to thin the cakes in the middle will take on a more tye dye look instead of the desired  rainbow effect.

repeat untill all of the batter is gone.

*remember to preheat oven to temperature as stated on box or in recipe

once all the cupcake liners are filled place in oven and bake

to check if they are done poke a cupcake in the middle of the pan in the center with a toothpick

if the toothpick comes out clean (no batter goo stuck to it) they are done!

take out of oven and let cool.

while they are baking and cooling you can get ready for FROSTING!

1) blend cream cheese till it is smooth

2) zest and juice second lemon (add it to the cream cheese)

3) add powdered sugar to taste. (the more sugar the firmer the frosting will set)

      (stir the sugar in before turning on the mixer or you will have a cloud of powered sugar attack you)

4) place in the refrigerator to chill. it makes frosting the cupcakes a billion time easier

get your frosting,

the spatula

the ziplock bag

the frosting tips

and the scissors

1) take the zip lock bag and cut a small section of ONE corner off. remember you can always make it bigger if need be.

*at this time if you do not have frosting tips you can use the plastic bag as is for pipping the frosting so skip to #3

2) attach the frosting tip to the bag

3) fill bag with frosting!

*if you sorta fold the bag over your hand like you were rolling up your pant leg it makes this step a lot easier.

starting at the outside create a sprial going towards the middle.

makes them look all fancy like! 

by:http://www.instructables.com/id/lemon-rainbow-cupcakes/

lemon blueberry cupcakes

INGREDIENTS

• ¾ cup plus 2 tbsp. all-purpose flour, divided
• ¾ cup cake flour
• 1½ tsp. baking powder
• ¼ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• ¾ cup plus 2 tablespoons sugar
• Zest of 1 lemon
• 2 large eggs, at room temperature
• 1 tsp. vanilla extract

• 2 tbsp. lemon juice
• ½ cup plus 2 tbsp. milk, at room temperature
• 1 cup fresh blueberries
• 8 oz. cream cheese
• 5 tbsp. unsalted butter, at room temperature
• 3 cups confectioners' sugar, sifted
• 1 tbsp. freshly squeezed lemon juice
• Zest of 1 large lemon
• Additional fresh blueberries, for garnish

• DIRECTIONS
  Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
  
  
  In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
  
  
  To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.
  
  
  by-http://annies-eats.com/2011/05/06/lemon-blueberry-cupcakes/

Pineapple Butter Cake

Pineapple Butter Cake
½ cup unsalted butter
2 cups chopped pineapple
2/3 cup flour
½ tsp baking powder
½ tsp salt
2 whole eggs plus 1 egg yolk
1 tsp vanilla extract
1 cup granulated sugar
½ tsp grated lemon zest
10 x sugar to dust

preheat oven to 350, butter a 9” round cake pan
In a large frying pan over low heat, melt the butter, reserve 6 tbs for later. Add the
 Pineapple and cook for about 10 minutes.
In a small bowl mix together flour, salt and baking powder.
 In a large bowl beat the whole eggs and egg yolks until blended. Add the butter, sugar, vanilla and lemon zest.
Stir in flour and pineapple. Spoon into prepared pan, smoothing the top.
Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for
5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool  completely.
Before serving dust with 10x sugar

by-http://www.askchefdennis.com/2011/04/pineapple-butter-cake-and-ask-chef-dennis/

Piña colada

Pineapple Cupcakes
(recipe by Glory Albin)

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-
1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting
(this is just a slight variation on my Cream Cheese Frosting recipe, but I'll add it to this page as well, so it's easy to find)

½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can't take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk 
-or-
1 Tablespoon Dark Rum

Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

For added flavor and texture, top frosted cupcakes with toasted coconut. 
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.  
Enjoy!
by-http://glorioustreats.blogspot.com/2010/08/pina-colada-cupcakes-recipe.html

Pineapple Cupcakes with Pineapple Cream Cheese Frosting

Pineapple  Cupcakes with Pineapple Cream Cheese Frosting

• 1  pkg.  (2-layer size) golden vanilla  cake mix (If you can find a pineapple cake mix, I think that would be yummy)
• 1 pkg. (3.9 oz.) JELL-O Coconut Cream Instant Pudding
• 1 (8 oz.) can of crushed pineapple, drained
• 1 pkg. (8 oz.) tub of PHILADELPHIA Pineapple Spreadable Cream Cheese
• 1/2 cup (1 stick) butter or margarine, softened
• 1 pkg. (16 oz.) powdered sugar (about 4 cups)
• 1 cup thawed COOL WHIP Whipped Topping
• toasted coconut for topping (if desired)

1. Prepare cake batter and blend dry pudding mix into batter.  Fold in pineapple.   Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
2. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
3. Frost cupcakes with frosting.  Sprinkle with toasted coconut.

by-http://realmomkitchen.com/1368/pineapple-cupcakes-with-pineapple-cream-cheese-frosting/

Fresh Mango Cupcakes

The cake is made with mango puree mixed with some coconut cream. Each cupcake is also filled with a thick mango filling…

Ingredients:

1 ripe mango (should yield about 1 cup of puree)(a ripe mango is soft when sqeezed, has red to orange hues and a strong scent)
1/2 cup coconut milk
3/4 cup soy milk
1 tsp apple cider vinegar
1 1/4 cup all purpose flour
2 Tbs corn starch
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup margarine, softened
3/4 cup sugar
2 tsp vanilla
4 tsp sugar
1 tbs corn starch+ 2 tbs cold water  (to thicken the filling)

Procedure:

1. Preheat oven to 350F and line muffin pan with cupcake liners
2. Puree the mango and mix with 1/2 cup of coconut milk. Set aside 1/2 cup of this mixture for the cake and reserve the rest for making the filling.
3. Whisk the soy milk and vinegar and set aside for a few minutes.
4. Sift flour, corn starch, baking powder, baking soda, and salt in a large bowl and mix.
5. Using an electric mixer, beat the margarine and sugar for about 2 minutes until light and fluffy. Beat in the vanilla, then the 1/2 cup of mango puree mix. It will look a little curdled but do not overmix. It will come together later.
6. Alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. Mix until just combined.
7. Fill cupcake liners two thirds full and bake for 20-22 minutes. Let them cool completely.
8. Heat 1/2 cup of the reserved mango mixture with 4tsp of sugar (use more or less depending on the sweetness of the mango).
9.  Once it bubbles add the corn starch mixture 1 tbs at a time while stirring until the mixture thickens. You may not need to use all of it. Let it cool completely.
10. Scoop out the middle of each cupcake and fill with spoonful of the filling. Replace the tops of the cupcakes if you wish.
11. Frost with buttercream or anything else!

by-http://www.dessarts.com/2010/06/fresh-mango-cupcakes.html

Mango Cupcakes With Mango Buttercream Frosting

Mango Cupcakes

1 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cardamom powder

Sift all the ingredients into a bowl and set aside.

In another bowl, beat together until well-mixed:

1 1/2 cups mango puree

1/3 cup canola oil

2/3 cup granulated sugar

1 tsp vanilla

Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.

Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top (it'll still taste delicious, though :))

Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.


Vegan Mango Buttercream Frosting

8 tbsp (1 stick) vegan butter like Earth Balance

8 tbsp vegetable shortening

2 cups confectioners' sugar (I've seen recipes that use more than 3 cups of confectioners' sugar for the same amount of butter and shortening and if you like a really sweet frosting, you might try adding more. But 2 cups, I found, was just perfect).

1/4 cup mango puree

1 tsp vanilla extract

Cream together the butter and shortening until they are fluffy, about 1 minute.

Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether. 

Frost the cupcakes after they've cooled completely.
by-http://www.holycowvegan.net/2009/11/mango-cupcakes-with-mango-buttercream.html