Milano Cupcakes

for cake-
2 1/2 C flour
2 1/2 t baking powder
1/2 t salt
2/3 c butter
1 3/4 c sugar
1 1/2 t vanilla
2 eggs
1 1/4 c milk

for icing-
1 c sugar
1/3 c evaporated milk
1/4 c unsweetened cocoa powder
1/4 c shortening
2 T butter
1 t vanilla extract

oven 375.
combine flour, baking powder, and salt. set aside.
in large bowl beat butter with electric mixer on med speed 30 seconds. add sugar and vanilla, and beat until combined. add eggs one at a time mixing in between each. add milk then dry flour mix. beat until everything is combined well.
pour into cupcake tins and bake 18-22 min.

for icing, place sugar, evap milk, cocoa, and shortening into a saucepan. bring to a boil, stirring contantly. stir and boil one minute more. remove from heat, add butter and vanilla. beat with electric mixer until it starts to cool and get thick, but is still pourable. pour onto cupcakes, letting it drip down the sides if desired. Let them finish cooling before eating.

They taste exactly like Milano cookies!

Upcoming Cupcakes

Banana Pudding Cupcakes

Double Chocolate Mint

Chocolate Cherry Chip

Red Velvet

Raspberry Peach White Chocolate

Ebony and Ivory

Caramel Cream

Magnolia Manor Cakes

Valentine Cupcakes

Valentine's Day Cupcakes

Ingredients:

For Cakes-

1 box Pillsbury white cake

1 C water

1/3 C oil

3 eggs

1/3 C red sprinkles

For Icing-

1 container vanilla frosting

few drops red food coloring

sprinkles (red or white)

For Filling-

1 box Jello french vanilla pudding

2 C cold milk

Special Tools-

cupcake tins, wrappers

Icing bag and tip, filler tip

Preheat oven to 350.

Mix all cake ingredients but sprinkes, blend on low until fully mixed. Stir in red sprinkles.

Fill cupcake tins with about 2 Tbsp of cake mix. Bake 18-22 minutes.

Let cool 5-10 minutes. While cooling, mix milk and pudding mix, whisk for about 2 minutes, then let rest until set.

Fill your icing bag with a filler tip on it with pudding. Insert into center of cupcakes, and fill, they will expand, and will gently push the tip out when filled.

After they have all been filled and cooled, mix a few drops of red food coloring to your vanilla frosting to make it pink. Put your icing tip onto your icing bag, fill, and ice your cupcakes. Decorate with sprinkles.

Chocolate Mint Chip Cupcakes

Ingredients:

For Cupcakes-

One box Duncan Hines super moist chocolate cake mix

1 1/3 C water

1/3 C oil

3 eggs

For Filling-

Jello chocolate mint chip pudding

2 C cold milk

one container chocolate frosting

Special tools:

cupcake tin and papers

frosting bag with filler and frosting tips

preheat oven to 350. Mix all cake ingredients, then fill cake tins with 2 heaping tablespoons of mix. Bake in oven about 20 minutes. Set aside and let cool 15 minutes.

In a new bowl, mix pudding powder and milk. stir until well blended, and let set 5 minutes. Fill your icing bag with pudding, and insert filler tip into center of cooled cupcakes. Dont push hard, it will spring back at you as cupcake fills with pudding.

When cupcakes are completely cool, wash out icing bag (or get a new one) and put on the icing tip. Ice cupcakes.

I also put green sprinkles on mine to bring out alittle bit of the 'mintiness."

Cherry Cheese (Cup)Cakes

Cherry Cheese (Cup)Cakes

Ingredients:

For Cakes-

1 1/4 C water

1/3 C oil

3 eggs

Pudding-

1 package Jello cheesecake pudding

2 C cold milk

Frosting-

1 container Cherry Frosting

will also need 1 small jar of maraschino cherries

Special Tools-

Icing bag and filler tip plus icing tip

Preheat oven to 350.

In a large bowl, mix together cake mix, water, oil, and eggs.

Line cupcake tins with papers and put one large tablespoon of batter into each tin. Place one whole maraschino cherry into center of cupcake, and finish filling with batter up to 2/3 full. Bake 18-22 min or until starting to turn golden on edges.

In a seperate bowl, combine pudding mix and cold milk. whisk until thickened, and let stand 5 minutes to set.

When cupcakes are done, pull out of tin and let cool on counter for 15 minutes. Fill an icing bag with a filler tip with pudding. Inject center of cupcakes with cheesecake pudding. Dont push hard, the tip will push out once the cupcake is filled. Fill each cupcake, then let them finish cooling completely.

Fill a new icing bag with a decorator tip with cherry frosting, and frost each cupcake. Slice marachino cherries in half and put one half on top of each cake.

Enjoy!