Raspberry Tea Cakes

I made these delectable mini cupcakes for a ladies tea. They. Were. GRAND! 

Rasberry Tea Cakes

1 recipe Heavenly White Cupcakes

1 recipe Creamy White Frosting

Seedless raspberry jam

Prepare heavenly white cupcakes according to directions, except, bake in a mini cupcake pan for 15-20 minutes. Cool completely.

If your cupcakes turn out like mine did...

...then just cut that extra stuff off.

Now time for the fun stuff.

Fill a pastry bag with jam. I used a special filling tip, but any tiny circle tip will do.

Insert tip into middle of cupcake, and lightly squeeze in jam.

Then prepare Creamy White Frosting. Place most of the frosting in a microwave safe bowl, leaving a small amount. Then melt the frosting in the microwave safe bowl. To do this, simply place in the microwave, heat for 10 seconds, stir, and repeat until melted.

Take a cupcake...

...and dip the top in the frosting.

Or, drizzle the frosting over cupcakes.

Dye remaining frosting with desired color/colors of food coloring.

Pipe designs on cupcakes.

These were definately some of the best cupcakes I've ever had! If you love raspberry, and if you love cupcakes, then you will LOVE these raspberry filled tea cakes! 

Lemon Cream Dessert

I made this creamy lemon dessert for my mom on mothers day! It was wonderful!

Lemon Cream Dessert

1-1/2 cups sugar

1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice

Crust:

1 cup all-purpose flour
1 cup graham cracker crumbs
1/2 cup cold butter

Topping:

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed

In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.

In a bowl, combine flour and graham cracker crumbs. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.

In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust.

Spread with cooled lemon mixture.

In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer.

Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

Yield: 18-24 servings.

The yummy lemon, creamy pudding, and crunchy graham cracker crust blend wonderfully in this delightful dessert!

Pound Cake

Here is a recipe for a delicious pound cake that is actually quite simple!

Pound Cake

1 cup butter, at room temperature

4 eggs, at room temperature

2 cups flour

1 teas. baking powder

1/4 teas. ground nutmeg

1 cup sugar

1 teas. vanilla

Fresh fruit (strawberriess, blueberries, rasberries, blackberries, or peaches)

Whipped topping

Preheat oven to 325 degrees. In a large bowl, beat butter on medium speed for 30 seconds. Gradually add sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour, baking soda, and nutmeg.  

Pour batter into a greased 9x5x3-inch loaf pan.

Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool.

Then slice,

...and serve with fresh fruit and whipped topping!

Enjoy!