Orange-Glazed Strawberry Cupcakes

Ingredients:

1 2/3 cups- All-purpose flour

1 1/4 tsp. Baking powder

1/4 tsp. Salt

8 tbsp. Unsalted butter, softened

2/3 cup- Sugar

1- Egg

1- Egg white

8 tbsp. Orange juice

1/2 cup- Fresh Strawberries, finely chopped

1 cup- Confectioners' Sugar

Few strawberry half

Method:

1. Preheat oven to 375°F.

2. Line a 12-cup muffin pan with paper liners.

3. In a bowl, stir together flour, baking powder and salt.

4. Cream butter and sugar with a mixer on high speed until light and fluffy.

5. Beat in egg and egg white until well combined. With mixer on low, beat in half of flour mixture.

6. Beat in 6 Tbsp. orange juice, then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed. Gently fold in chopped strawberries.

7. Spoon batter into prepared muffin cups, filling each until almost full. Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes. Let cool in pan on a wire rack for at least 5 minutes.

8. Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2 tbsp. orange juice until smooth. If glaze is too thick, stir in additional juice, making sure to add only 1 tsp. at a time, until you reach desired consistency. Glaze should be loose enough to spread easily on cupcakes, but not so thin that it drips.

9. Remove cupcakes from pan and top evenly with glaze. Let cool completely on rack, about 1 hour.

10. Garnish each cupcake with a strawberry half.

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Cup Cakes

Ingredients:
For 12 cup cakes:

1.5 cups- All-purpose flour
1 tsp. Baking soda
1 cup- Sugar
0.5 cup (1 stick) - Butter, softened but not melted
3- Eggs, lightly beaten
0.5 cup- Sour cream
3 tbsp. Whole milk
1 tbsp. Vanilla or Coconut extract

Method:

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Line 12 muffin cups with paper liners.

3. In a small bowl, stir together flour and baking soda.

4. In another bowl, cream together butter and sugar.

5. Add eggs and mix well.

6. Add sour cream, milk and vanilla or coconut extract and mix until you get a creamy batter.

7. Add flour mixture to the batter. Mix until combined.

8. Spoon cupcake batter into muffin tin, filling lined muffin cups almost full.

9. Bake 17-18 minutes

10. Allow the cupcakes to cool for about 15 minutes on a wire rack.

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Coffee-Toffee Ice Cream Cupcakes

Ingredients:

1 10 3/4-oz. Frozen pound cake

3/4 cup- Heavy cream

1/2 cup- Confectioners' sugar

2 pints- Coffee ice cream, slightly softened

1 cup- Chocolate-covered toffee bits such as Heath Bar Bits O'Brickle

Method:

1. Arrange 12 paper liners in a 12-cup muffin tin. Cut pound cake into 1/2-inch-thick slices. Use a 2-inch biscuit cutter to cut 12 circles from slices, reserving scraps for another use. Place circles in bottoms of cupcake liners.

2. Combine heavy cream and confectioners' sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.

3. Scoop ice cream into a large bowl. Reserve 1/4 cup Heath Bar Bits; add remaining Bits to bowl with ice cream. Combine by mashing ice cream and candy with back of a large spoon.

4. Top each pound-cake circle with a scoop of ice cream and cover with whipped cream. Sprinkle with remaining Heath Bar Bits. Lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 2 days.

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