Apple Custard Tea Cakes

(Apple slices pressed slightly into batter)

Recipe:

To make custard:

Blend over medium heat

1 1/2 tbsp instant vanilla pudding mix

1 1/2 tbsp sugar

1/2 cup milk

1/4 tsp vanilla extract

Stir constantly until mixture thickens and comes to a boil.

Remove from heat, cover surface with plastic wrap, cool completely.

In mixer, on low, beat:

6 tbsp butter

1/2 tsp vanilla

1/2 cup sugar

2 eggs

3/4 cups self-rising flour

1/4 cup instant vanilla pudding mix

3 tbsp milk

Once mixture is combined, turn speed to medium and beat until mixture is

changed to a paler color.

Line muffin tin with 12 baking cups.

Divide half the mixture among the baking cups.

Top with small amount of custard, then add on top the remaing cake mixture. Smooth batter over custard with the back of a spoon.

Slice finely one large, unpeeled apple.

Top cakes with apple slices, pressing them slightly into the batter.

Bake about 25-30 min or until lightly browned.

Melt 2 tbsp butter then combine

1 1/2 tbsp sugar and

1/2 tsp cinnamon

Brush hot cakes with melted butter,

then sprinkle with cinnamon and sugar mixture.

Serve warm or cold.

YUM!

(Out of all of these recipes, my mom said that these were her favorite!)

Carrot Cupcakes

Recipe:

Preheat oven to 375

In a large bowl combine:

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp grated nutmeg (or ground)

In a mixer combine:

3/4 cup unsalted butter

1 cup packed brown sugar

1 large egg

2 tbsp plain low fat yogurt

1/4 tsp vanilla

Slowly add dry ingredients to butter mixture.

Add:

1 1/2 cups grated carrots (a food processor works great for this!)

Line muffin tin with baking cups, fill cups 3/4 of the way full.

Bake for 20-25 min or until toothpick inserted into the middle comes out clean.

FROSTING:

8 oz. cream cheese (room temp)

1/4 cup unsalted butter

1 cup powdered sugar

1 1/2 tsp vanilla

1 tsp orange zest (optional)

Pumpkin Walnut Bread

Recipe:

Preheat oven to 350

Lightly coat 9-by-5-inch loaf pan with butter

In a bowl mix:

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp allspice

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp salt

In a mixer combine:

2 large eggs (at room temp)

1/3 cup water

Mix until well blended then add:

1 1/2 cups sugar

Blend well. Add:

1 cup canned pumpkin puree

1/2 cup canola oil

1 tsp vanilla extract

Blend well.

Add the dry ingredients to pumpkin mixture and blend until smooth.

Add 1 cup chopped walnuts (you can toast them if you prefer)

Mix until evenly distributed.

Bake for 55-65 min. until bread is firm to touch and a toothpick inserted into the middle comes out clean.

Transfer to a wire rack to cool completely.

I love the spices in this bread! The cloves are my favorite, the smell is amazing!

Banana Caramel Cakes

Recipe:

Preheat oven to 350. Line 6 oversize or 12-hole standard muffin tin with paper baking cups.

In mixer beat:

6 tbsp butter (room temp)

1/2 cup packed brown sugar

2 eggs

Mix until light and fluffy

In seperate bowl combine:

1/2 cup self rising flour

1/2 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp allspice

Combine dry ingredients with butter mixture.

Then add:

2/3 cup overripe banana

1/3 cup sour cream

3 tbsp milk

Divide mixture among cups.

Bake large cakes about 25 min, small cakes about 20 min.

Cool completely

Remove baking cups from cakes.

Beat about 1/2 cup heavy whipping cream, until fluffy and forms stiff peaks.

Fold in 3 tbsp caramel sauce into cream

Cut cakes horizontally into 3 slices (or in half for small cakes)

Re-assemble cakes with a layer of caramel topped with thin slices of banana. Top with caramel whip cream.

Use vegtable peeler to grate dark chocolate over cakes.

If you don't want to put the banana and caramel sauce in the middle, these cupcakes are really good just plain, kind of muffin-y.

YUM!!!

Neopolitan Cupcakes

Preheat oven to 350

RECIPE:

1 3/4 cup flour

2 tsp baking powder (double acting)

1/2 tsp salt

Mix dry ingredients well in a seperate bowl

Combine in mixer:

1 stick unsalted butter (1/2 cup)

3/4 cups granulated sugar

beat together until light and fluffy

then add:

2 large eggs (one at a time)

1 tsp vanilla

Add half of the dry ingredients to the mix, beat well. Then add:

1/2 cup whole milk

Add the rest of dry ingredients

To make the chocolate side:

Follow the exact same recipe, substitute 1/2 cup of the flour

for a 1/2 cup of cocoa powder

Line muffin tin with cupcake liners. With a cookie dough scoop (or a spoon will work fine) fill half of the cup with the chocolate batter and then the other half with the vanilla batter. Fill the cups about 3/4 of the way full.

Cook for approx. 20-23 min.

BUTTER CREAM FROSTING:

2 sticks unsalted butter (room temp)

Approx. 1 1/2 cups confectioners sugar (to taste)

1 tsp vanilla

For light and fluffy frosting, mix well (10 min or so)

Divide frosting into 3 bowls

Chocolate frosting:

Melt bittersweet choc in microwave or stove, add to 1/3 of the vanilla frosting

(to taste, approx 1-2 oz.)

Raspberry Frosting:

Add 3-4 tbsp seedless raspberry jam to 1/3 of the vanilla frosting

Makes approx. 24 cupcakes