Avocado Cupcakes

makes 8 cupcakes

Cream:

    * 1 stick butter

    * 1/2 C sugar

Add:  

    * 1 egg and 1 egg white

    *  4 Tbsp. vanilla almond milk (or plain)

    * 1 tsp. vanilla extract

    * 1 tsp. almond extract

    * 1 C flour

    * 1/4 tsp. baking soda

Mash:

    * 1 avocado

    * 1/4 tsp. lemon juice

Stir avocado mash into the creamed mixture.

Fill cupcake wrappers. Bake at 350º for 30 min.

Butter Cream's

Snow White Butter Cream

Ingredients:

2/3 cup + 3 tablespoons water, divided

1/4 cup Meringue Powder

12 cups sifted confectioners' sugar, (about 3 lbs.) divided

1 1/4 cups solid vegetable shortening

3 tablespoons light corn syrup

3/4 teaspoon salt

3/4 teaspoon no-color almond extract

3/4 teaspoon clear vanilla extract

1/2 teaspoon no-color butter flavor

Makes:

About 7 cups of icing.

Instructions:

step 1

Stiff Consistency:

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 2

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

by:http://www.wilton.com/recipe/Snow-White-Buttercream-Icing

Key Lime Butter Cream

Ingredients:

2 cups Buttercream icing or white decorator icing

4 key limes grated

2 teaspoons lime juice

Makes:

About 2 cups.

Instructions:

step 1

In large bowl, combine buttercream, lime zest and juice. Beat with mixer until incorporated.

step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container.

by:http://www.wilton.com/recipe/Key-Lime-Buttercream-Icing

Lemon Butter Cream

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup butter softened

2 tablespoons lemon juice

1 teaspoon lemon zest

4 cups (approx. 1 lb.) confectioner's sugar sifted

Additional lemon juice or milk (optional)

Makes:

About 3 cups.

Instructions:

step 1

In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

by:http://www.wilton.com/recipe/Lemon-Buttercream-Icing

Orange Cream Cheese Icing

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 3 packages (8 ounces each) cream cheese, softened
• 3 tablespoons orange juice
• 1 tablespoon orange zest
• 4-5 cups confectioners' sugar

Instructions:

step 1

In large bowl, beat butter, cream cheese, juice and zest with electric mixer until light and fluffy.

step 2

Add confectioners' sugar one cup at a time, beating until icing is light and fluffy. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

Strawberry Cream Filling

Ingredients:

• 1 pkg (16 ounces) frozen sliced strawberries in syrup thawed
• 1 cup heavy cream
• 2 tablespoons cornstarch
• Makes:
• 2 1/2 cups of filling.

Instructions:

step 1

Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes.

by:http://www.wilton.com/recipe/Strawberry-Cream-Filling

Butter Cake with Chocolate Buttercream Icing

Ingredients:

• 1 1/2 cups (3 sticks) butter , room temperature
• 2 1/4 cups granulated sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon No Color Almond Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk

Makes:

About 10-12 servings.

Instructions:

step 1

Preheat oven to 325ºF. Spray cake pans with baking spray.

step 2

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pan.

step 3

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Loosen sides and remove. Cool completely before icing.

step 4

Level cakes if necessary. Spread a small amount of icing on bottom layer. Top with second layer and ice entire cake.

Chocolate Buttercream Icing:

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

How to make caramel apples

You'll need...

Apples (most commonly, Granny Smith)

Wooden apple sticks (available at the craft store or grocery store)

Caramel*

Toppings such as chocolate (milk, dark or white), nuts, toffee bits, mini M&M's, or sprinkles.

*For the caramel you can use individually wrapped store-bought caramels such as Brach's or Kraft.   I used a large block of Peter's Caramel which allows you to skip all the unwrapping.

Directions ~

1. Wash and dry apples. If you can use organic apples that is best. Traditional (non-organic) apples are coated with wax, which can make it hard for the caramel to stick to the apple. If your apples are waxed, dip apples in very hot water for just a few seconds, then rub off the wax the best you can.

2. Melt caramel in the top of a double boiler or melt caramel in a large, microwave-safe bowl, in short intervals, stirring occasionally.

3. While the caramel is melting, push wooden apple sticks into the apples.

4. Holding the stick, dip apples (one at a time) into the melted caramel. Allow excess caramel to drip off.

5. Set freshly dipped apple on a parchment-lined (or Silpat lined) baking sheet. After you dip a few apples, put freshly dipped apples in the refrigerator to help the caramel cool quickly.

Options~

If you'd like to dip your apple in nuts, mini chocolate chips, etc. do that before setting the apple onto the parchment.

Additionally, after the caramel apples have set up a bit, melt white, milk or dark chocolate and drizzle it on top of the apples. You may also top the chocolate with nuts or toffee bits or sprinkles.

Caramel apples are usually best the day they are made, but may be stored in the refrigerator up to two days.

by:http://glorioustreats.blogspot.com/2011/10/how-to-make-gourmet-caramel-apples.html

Candy Cover Apple's

Ingredients

• 1/4 cup gummy worms
• 1/4 cup Halloween sprinkles
• 1 (1.4 oz.) chocolate and toffee bar, crushed
• 1 (1.5 oz.) bag Reese's pieces
• 1/4 cup candy corn
• 1/4 cup small cinnamon candies
• 8 small apples
• 1 (14 oz.) bag soft caramel candies, each unwrapped
• 1/4 cup heavy cream

Preparation

Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.

Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.

Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.