Flower Garden Cupcakes (Flover Gardan Cuppkaks) Recipe

INGREDIENTS (Nutrition)
  • 1 package (2-layer size) white cake mix
  • 1 cup boiling water
  • 1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
    Green, yellow and red food coloring

Suggested decorations:

  • JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER'S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, NILLA Wafers, JET-PUFFED Miniature Marshmallows
DIRECTIONS


  1. Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 10 min.
  2. Pierce tops with fork.
  3. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring; spread over cupcakes.
  4. Decorate as desired. (See Tip.) Keep refrigerated.

FOOTNOTES

Kraft Kitchen Tips:

  1. Decorations: Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar.
  2. Arrange on cupcake to resemble flower.
  3. Add candy to center.
  4. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. NILLA Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.
  5. Tinting Coconut: Mix 1/2 tsp. water with a few drops of food coloring.
  6. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag.
  7. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.
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Summer Poke Cupcakes (Sumar Pok Cuppkak) Recipe

INGREDIENTS (Nutrition)
  • 1 package (2-layer size) white cake mix
  • 1 cup boiling water
  • 1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • Suggested decorations: red and blue sprinkles, JET-PUFFED STARMALLOWS Marshmallows

DIRECTIONS

  1. Prepare batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
  2. Stir boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
  3. Spread whipped topping over cupcakes. Add decorations as desired. Store in refrigerator.

FOOTNOTE

  1. How to Easily Poke Holes in Cupcake: Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.
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Lemon Daisy Cupcakes(Lemmon Daissy Cuppcaks) Recipe

INGREDIENTS (Nutrition)
  • 1 package (2-layer size) white cake mix
  • 24 NILLA Wafers
  • 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
  • 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
  • 2 cups milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 2 cups JET-PUFFED Miniature Marshmallows

DIRECTIONS

  1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

FOOTNOTES

  1. Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
  2. Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.
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Lemon Philly Cupcake (Lemmon Phily Cupkak) Recipe

INGREDIENTS (Nutrition)
  • 1 package (2-layer size) white cake mix
  • 1 pkg. (4 serving size) Jell-O Lemon Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 tablespoons oil
  • 3 3/4 cups icing sugar
  • 1 (250 g) package Philadelphia Light Brick Cream Cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons lemon juice

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
  2. Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
  3. Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
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Maharani Cupcakes (Mahrani Kupkaks) Recipe


INGREDIENTS (Nutrition)
Sweet Basil Cream:
  • 1 1/2 cups heavy whipping cream

  • 1 bunch fresh basil, washed and dried

Sweet Curry Lemon Curd:

  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons mild curry powder
  • 3/4 cup fresh lemon juice
  • 3 lemons, zested

  • 1/4 cup unsalted butter, melted

Coconut Cupcakes:

  • 1 (18.25 ounce) package white cake mix

  • 1 cup sweetened flaked coconut

  • 1 1/4 cups water

  • 3 eggs

  • 1/3 cup vegetable oil

  • 2 tablespoons coconut extract

  • 6 cups confectioners' sugar, divided

  • 1/2 (8 ounce) package cream cheese, room temperature

  • 1 tablespoon silver dragees decorating candy

DIRECTIONS

  1. To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.

  2. Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.

  3. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
  4. Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
  5. Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
  6. In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
  7. To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.
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Salt and Pepper spare Ribs (Saalt and Peppar Spareribs) Recipe

Ingredients:
  • 3/4 lb. (350g) spareribs
  • 4 cups (1 litre) vegetable oil for deep-frying
  • 1 tbsp rice wine
  • 5 tsp. spiced pepper-salt1 tbsp 2 tbsp cornstarch (corn flour)1/4 tsp.MSG (optional)
Method:
  1. Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ).
  2. Mix the rice wine, soy sauce, MSG (optional), cornstarch, and 2 tsp. water into a paste.
  3. Add the spareribs and stir to coat well.
  4. Heat the oil the work over high heat to 350°F (180°c), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil.
  5. Add the spareribs and deep-fry for 1 minute.
  6. Remove, drain, and set aside.
  7. Reheat the oil to 400°F (205°c), or until a piece of scallion or ginger browns quickly and a haze appears above the oil.
  8. Add the spareribs and deep-fry until they are browned and rise to the surface.
  9. Remove, drain well, and place in a serving dish.
  10. Place two piles of pepper-salt on the edges of the dish as a dip, serve.

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