“DEVILISHLY GOOD” CHOCOLATE CUPCAKES
W/PEANUT BUTTER ICING
INGREDIENTS:
Cake: Peanut
Butter Icing:
12 tablespoons unsalted
butter 1 cup confectioners
sugar
2/3 cup sugar 1
cup creamy peanut butter
2/3 cup light brown sugar 5 tablespoons
unsalted butter
2 extra large eggs ¾
teaspoons vanilla extract
2 teaspoons vanilla extract ¼ teaspoon salt
1 cup buttermilk 1/3
cup heavy cream
½ cup sour cream Optional
toppings:
2 tablespoons brewed coffee Chopped peanuts
1 ¾ cups flour mini
chocolate chips
1 cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
DIRECTIONS:
Cake: Cream butter
and two sugars on high speed until light and fluffy (5 minutes). Lower to medium, add eggs one at a time, then
vanilla and mix well. In a separate
bowl, whisk together buttermilk, sour cream and coffee. In another bowl sift together flour, cocoa,
baking soda and salt. On low speed, add
buttermilk mixture and the flour mixture alternately in thirds to mixer bowl,
beginning with buttermilk mixture and ending with flour mixture and mixing only
until blended. Divide the batter evenly
(1 rounded ice cream scoop is the right amount) among cupcake pans. Bake for 20 to 25 minutes. Cool for 10 minutes then remove from pans and
allow to cool completely before frosting.
Frosting: Mix all
frosting ingredients (except for heavy cream) on medium-low speed until
creamy, scraping down the
bowl as you work. Add cream and beat on
high speed until mixture is light and smooth.
Frost and enjoy! Daniel Potter – Grade 5
HALLOWEEN SPIDER CAKE
INGREDIENTS:
Betty Crocker Devil’s Food
cake mix
Better Crocker Chocolate
frosting
Chocolate sprinkles
Candy corn
Multi-colored twizzlers – (8)
Gummy mellows
DIRECTIONS:
Bake cake according to
package directions. Frost one half of
baked cake. Sprinkle top with
Chocolate sprinkles, cover
whole top to look like hair. Place gummy
mellows for eyes.
Place candy corn for
teeth. Bend twizzlers and place around
cake (reach down to plate to
look like legs) Mark Connell – Grade 3
PUMPKIN TARTS RECIPE
INGREDIENTS:
Topping:
1/3 cup sour cream
2/3 cup softened cream cheese
½ tablespoon milk
3 tablespoons applesauce
2 tablespoons sugar
Pumpkin rounds:
1 can pumpkin
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
Biscuit bases
2 packages buttermilk
biscuits (10 per pkg.)
Cinnamon sugar
DIRECTIONS:
Preheat oven to 350
degrees. Mix all the ingredients for the
topping together well. Store in refrigerator until just before serving. Mix together dry ingredients for pumpkin
rounds in small bowl. Then beat eggs in
a large bowl. Add pumpkin, then dry
mixture. Beat well. Pour 2 tablespoons of pumpkin mixture into
paper cupcake cups.
Put into oven for 20
minutes. Lay out biscuits on greased
cookie tray. Punch down two for three
times to release air. Sprinkle with
cinnamon sugar. Put biscuits into oven
for 3 minutes. Open oven and press down
on biscuits with a spatula to flatten them.
Bake for another 7 minutes. Let
pumpkin rounds and biscuits cool. Top
biscuits with upside-down pumpkin rounds, top with applesauce
topping. Serve and enjoy! Kate Ireland – YA
ALMOND CHOCOLATE
BALLS
INGREDIENTS:
For Cookie: For
Chocolate Filling:
¼ cup blanched almonds 3 oz.
semi-sweet chocolate
2 sticks unsalted butter 2
tablespoons unsalted butter
½ cup confectioners sugar 2 tablespoons
heavy cream
2 cups flour ½
teaspoon almond extract
¼ teaspoon salt pinch
of salt
1 teaspoon almond extract 1 cup
confectioners sugar
DIRECTIONS: Preheat oven to 350 degrees. Cookies: Spread almonds on cookie sheet and Bake 8 –
10 minutes until lightly brown; cool.
Chop almonds in processor till fine, 6- 8 pulses. Set aside. Put butter and sugar in processor until
smooth and creamy (20 seconds). Add
flour, salt and almond extract. Pulse 8
– 10 times or until well mixed. Roll
rounded ½ teaspoon of dough into a ball.
Place ½ inch apart on ungreased cookie sheet. Bake until firm but not brown, 10 – 12
minutes. Cool on rack.
Chocolate: Process
chocolate until finely chopped. Bring
butter and cream to a boil. With motor
running pour butter mixture thru feeding tube for 15 seconds until chocolate is
smooth. Add remaining ingredients and
pulse 4 – 6 times. Assemble cookie:
Spread ½ teaspoon of filling
on one half of cookie and press the other half of cookie to it. Roll cookie in previously chopped almonds. Jamie Misegades
– Grade 6
OATMEAL SCOTCHIES
INGREDIENTS:
1 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter,
softened
¾ cup sugar
¾ cup brown sugar (firmly
packed)
2 eggs
1 teaspoon vanilla
3 cups quick oats – uncooked
1 – 12 oz. pkg. (2 cups)
butterscotch morsels
DIRECTIONS:
Preheat oven to 375
degrees. In a small
bowl combine flour, baking soda, salt and cinnamon. In a large bowl, beat butter, sugars, egg and
vanilla until creamy. Gradually beat in
flour mixture. Stir in oats &
morsels. Drop by tablespoons onto
ungreased cookie sheets. Bake 7 – 8
minutes for chewier cookies. 9 -10
minutes for crispier cookies. Zachary
Cavagnet – Grade 3
GRAVEYARD GOODIES
INGREDIENTS:
1 box of Betty Crocker Fudge
brownie mix
¼ cup of water
2/3 cup of vegetable oil
Gummy worms
Crushed oreos
Chocolate icing
Milano mint cookies
Pumpkins and candy corn
DIRECTIONS:
Heat oven
to 350 degrees.
Grease bottom of pan. Stir in Brownie mix, water, oil and eggs in
medium bowl until blended. Spread in
pan. Bake 24 – 26 minutes (depending on
your oven) or until toothpick inserted 2 inches from side of pan comes out
almost clean; cool. Ice the Brownie. Crush up Oreo Cookies with a fork in a bowl,
and then sprinkle them over iced brownies. Place a Milano cookies, gummy worms, pumpkins and candy
corns on Brownie. Eat and enjoy! Tiffanie Rodenberg - Grade 7
MUSHROOM CUPCAKES
INGREDIENTS:
1 box of yellow cake mix
¾ cup of apple sauce (cinnamon)
3 eggs
1 butter stick
½ teaspoon ground cinnamon
2 ½ cups of vanilla icing
Red and green good coloring
DIRECTIONS:
Heat oven to 350
degrees. Prepare muffin pan. In a large bowl combine cake mix, eggs, butter,
apple sauce, ground cinnamon and mix with electric mixer. Spoon batter in the pan. Bake at 350 degrees for 16 – 18
minutes. Cool cakes in pan for 5
minutes, then remove from pan and cool completely. Place 1¼ cups icing in a small bowl, tint
with red food coloring. Frost stems
with white icing, top of the cake with red icing, decorate with green tinted
icing.
Shabib Afzal – Grade 4
HAUNTED GRAVEYARD
CAKE RECIPE
INGREDIENTS:
Yellow cake mix
1 can chocolate frosting
Plastic haunted tree
Small pretzel sticks
Food coloring
½ box chocolate wafer cookies
Pumpkin and ghost peeps
Milano cookies
Coconut
Mini Oreo cookies
DIRECTIONS:
Follow directions on box to
make a 9 x 13 yellow cake. Add yellow
and red food coloring to batter to make cake orange. Cool cake and remove from pan. Turn upside down on tray. Cover top and sides of cake with chocolate
frosting. Place chocolate cookies in
Ziploc bag and crush with rolling pin to make dirt. Put coconut in Ziploc bag with a few drops
green and brown food coloring. Close bag and rub with your fingers to color
coconut to make grass. Place pretzel sticks in a rectangle to make the
fence. Leave an opening for a gate. Place plastic tree in corner inside
fence. Sprinkle dirt inside fence all
over. Sprinkle coconut grass in a pile
wherever you want a tombstone to go. Put
Milano cookie into frosting through each coconut pile. Split open Oreos and put down as a pathway
through graveyard. Put in Ghosts and
pumpkins wherever you like. Grace
Bolin – Grade 3
JACK O’LANTERN
INGREDIENTS:
1 box yellow cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
½ teaspoon cinnamon
¼ nutmeg
¾ cup pumpkin puree
Orange food die
2 cups vanilla frosting
Chocolate chips
Spearmint leaves
One pretzel stick
DIRECTIONS:
Preheat oven to 350
degrees. Mix 1 box of yellow cake mix
with 3 eggs, 1 cup water, 1/3 cup vegetable oil,
¾ pumpkin
puree, ½ teaspoon cinnamon and ¼ teaspoon nutmeg. Mix at low
speed for 30 seconds. Mix at medium for
two minutes. Pour into oven safe
bowl. Bake for 1 hour. Let cool for 30 minutes. Mix orange food die to vanilla frosting
mix. Spread on cake. Take 10 chocolate chips and make into
triangle for nose and eyes. Make an out
lining out of chocolate chips for mouth.
put
pretzel stick into cake. Put spearmint
leaves around it.
Rebecca Marmo – Grade 4
CHOCOLATE HAZELNUT
CUPCAKES
INGREDIENTS:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
A pinch of salt
2 cups chocolate frosting
1/3 cup butter, softened
¾ cups sugar
2 eggs
1 teaspoon vanilla
DIRECTIONS:
Preheat oven to 350
degrees. Line 18 muffin cups with baking
cups. Combine flour, baking powder, and
salt. In a large bowl, beat 1/3 cup of
the chocolate frosting and butter till smooth.
Blend in sugar. Add eggs and
vanilla. Combine with flour mixture,
alternating with milk. Pour in muffin
cups, two-thirds full. Bake 20 – 23
minutes, when toothpick comes out clean.
Let cool. Frost with remaining
frosting. Sprinkle with chopped
hazelnuts.
Shazeen Afzal – Grade 6
PUMPKIN CAKE
INGREDIENTS:
2 boxes of yellow cake mix –
bake as directed
2 containers of vanilla icing
½ container of chocolate
icing
1 flat ice cream cone
2 fruit roll-ups
1 plastic spider
Yellow, green, and red food
coloring
DIRECTIONS:
Bake two cakes using a Bundt
pan – let cool. Turn the bottoms of the
cakes so they lie flat against each other.
Frost flat surface of bottom
cake then place the top cake on top. Dye
icing orange and apply to cake. Make
rigid indents on outside of cake. Draw a
face for your pumpkin and ice it. Put
chocolate icing on cone, and stick it into the middle of the pumpkin. Cut up the fruit. Roll up into pieces for vines and
leaves. Dye frosting green, and apply
around the bottom of the cake. Stick the
plastic spider on the cone (stem). Lauren Potak –
Grade 7
POWDERED PECAN
COOKIES
INGREDIENTS:
4 ½ cups of flour
1 pound of sweet butter
(unsalted)
1 tablespoon vanilla
¾ cup pecan’s chopped well
8 tablespoons sugar
Confectioners sugar
DIRECTIONS:
Mix together with hands and
form a ball and wrap it up in aluminum foil, place in fridge for One hour. Then make into cookies on an ungreased baking
sheet. Preheat oven to 350 degrees. Bake for 12 – 15 minutes. Let them cool well and then roll into powdered Confectioners
sugar. Olivia A. Kelly – YA
FROSTED PEANUT
BUTTER AND JELLY MINI CUPCAKES
INGREDIENTS:
Cupcakes:
2 tablespoons of butter or
margarine
¾ cup brown sugar
1/6 cup crunchy peanut butter
1 egg
½ teaspoon vanilla extract
6/8 cups flour
1 teaspoon baking soda
1/6 cup of milk
DIRECTIONS:
Mix the ingredients and spoon
into mini baking cups.
Frosting:
½ cup soft cream cheese
1 tablespoon butter
1 cup confectioner’s sugar
Small jar of Polaner seedless
strawberry fruit spread
Nestle Toll House swirled
milk chocolate and peanut butter chips
DIRECTIONS:
Mix all the ingredients
except for the strawberry fruit spread and chips. Frost the mini cupcakes then add a pinch of
jelly and top off with a chip. The original recipe is from the book title,
“CUPCAKES” by Susanna Tee. I added the
chips And strawberry fruit spread to create a mini
cupcake with a sweeter version. In
adding The strawberry fruit spread instead of grape
jelly we have placed the peanut butter and jelly mini cupcake into the
twentieth century, where we now have seedless fruit spreads. The peanut butter
and jelly sandwich is the most popular children’s sandwich in the USA. Now there is a 2007 mini cupcake version to
satisfy the littlest child’s sweet appetite during Halloween.
*Please note if you wish to make
regular size cupcakes you will need to double all the ingredients.
Shannon Owens – 7th Grade
