Cassidy's Bakery

Strawberry Cupcake Cones

Ingredients

2 cups All-Purpose Flour          6-oz Container Whipped-Style Strawberry Yogurt

1/2 cup Sugar                             1/2 cup Oil

 2 T. Baking Powder                  1/2 T. Strawberry Extract

1/2 T. Baking Soda                    1 cup Strawberries, hulled and chopped

1/2 T. Salt                                   15 Flat-Bottomed Ice Cream Cones

2 Eggs, beaten

Directions 

• Combine flour, sugar, baking powder, baking soda and salt.
• In another bowl, beat eggs, yogurt, oil, extract and strawberries.
• Stir egg mixture into flour just until combined.
• Spoon 2 tablespoons batter into each cone. Place cones in ungreased muffin cups.
• Bake at 375 degrees for 18 to 20 minutes; let cool. Decorate with frosting or Chocolate Glaze; garnish as desired. Makes 15.

Chocolate Glaze: 

1 cup Semi-Sweet Chocolate Chips
1 Tbs Shortening
Directions
Melt ingredients together over low heat and stir until smooth.

Mini Mousse Cupcakes

Ingredients

2-1/3 cup Milk Chocolate Chips

6 Eggs, beaten

1/4 cup plus 2 T. All-Purpose Flour

Garnish: Whipped Cream, Chocolate Shavings

Directions

• Melt chocolate in a double boiler over medium heat and let cool slightly.
• In a large bowl, beat eggs and flour. Beat in melted chocolate until combined.
• Fill paper-lined mini muffin cups 2/3 full.
• Bake at 325 degrees for 7 to 10 minutes, until edges are done and centers shake slightly.
• Cool on wire rack for 20 minutes. Remove from wire; cool completely.
• Garnish whipped cream and chocolate shavings. Makes about 2 dozen.

Toasted Coconut Cupcakes

Ingredients

8-oz. pkg. White Cake Mix          1 Egg, beaten

1 T. Cinnamon                              1 T. Vanilla Extract

1/3 cup Butter, softened              3/4 cup Milk

1 cup Sugar

Directions

• Combine dry cake mix and cinnamon in a bowl; set aside.
• Blend butter and sugar; mix in egg and vanilla.
• Beat into cake mixture alternately with milk.
• Fill paper-lined muffin cups half full.
• Bake at 350 degrees for 20 to 25 minutes. Let cool slightly.
• While cupcakes are warm in tin; spread 2 tsp. coconut frosting onto center of each; don't spread to edges.
• Broil cupcakes in tin until coconut is lightly toasted, about 2 to 3 minutes. Makes one dozen.