Lasagna Cupcakes

Ingredients:

• favorite pasta sauce
• 1 lb hamburger meat
• 8 wonton wrappers
• 8 ounces mozzarella cheese, grated
• 3 ounces parmesan cheese, grated
• 4 ounces ricotta cheese (half reserved for frosting if desired)
• 8 cherry tomatoes, for garnish
• 8 small basil leaves, for garnish

Directions:

1. Preheat oven to 375 degrees F.
2. To start the lasagnas: Cook hamburger meat, season to taste, drain.
3. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
4. Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
5. Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.

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Lemonade Cupcakes

Ingredients:

• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (18 1/4 ounce) box white cake mix
• 1 (8 ounce) carton sour cream
• 3 ounces cream cheese, softened
• 3 eggs
• 1 (12 ounce) can whipped cream cheese frosting

Directions:

1. Preheat oven to 350.
2. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
3. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
4. Beat with mixer until well blended.
5. Spoon batter into paper-lined muffin tins, filling 3/4 full.
6. Bake at 350 for 20 minutes or until cooked through

Cool completely before frosting.

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Banana Cream Pie Cupcakes

Ingredients:

• 1 1/2 cups blanched almond flour
• 1 tablespoon arrowroot
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar
• 1 -2 very ripe banana (about 3/4 to 1 cup mashed)

Directions:

1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
2. In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
3. Mix wet ingredients into dry.
4. Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
5. Bake at 350° for 15-18 minutes.
6. Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
7. Serve.

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Jelly Donut Cupcakes

Ingredients:

for the cupcakes

• 3 eggs
• 1/2 cup applesauce
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup coconut flour
• 1/2 teaspoon celtic sea salt
• 1/4 teaspoon baking soda

for the filling

• 1/2 cup raspberry jam
• 1 tablespoon arrowroot
• for the topping
• 2 tablespoons xylitol sugar

Directions:

1. In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together.
2. Pulse in coconut flour, salt and baking soda.
3. Allow batter to sit and thicken just a bit.
4. To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
5. Next, line a cupcake tin with unbleached paper liners.
6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
7. Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
8. Spoon another tablespoon of batter onto cupcakes to cover jam mixture.
9. Bake at 350° for 20-25 minutes.
10. Remove cupcakes from oven and allow to cool for 20 minutes.
11. Spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake.
12. Cool and serve.

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Blueberries and Cream Cupcakes

Ingredients:

• 1/2 cup coconut flour, sifted
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 3 eggs
• 1/2 cup agave nectar
• 1/2 cup grapeseed oil
• 1 tablespoon vanilla extract
• 1 cup frozen blueberries (for cupcakes)
• fresh blueberries (for decorating)

Directions:

1. In a small bowl, combine coconut flour, salt and baking soda.
2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
3. Mix dry ingredients into wet, blending with a hand mixer.
4. Gently fold in frozen blueberries.
5. Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
6. Bake at 350° for 20-25 minutes.
7. Cool 1-2 hours and then top with Whipped Cream Frosting.
8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
9. Serve.

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Drunken Butter Rum Cupcakes

Ingredients:

• for the Cupcakes
• 1 cup pecans, chopped
• 1/2 cup coconut flakes
• 1 (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it)
• 1 3/4 ounces vanilla instant pudding mix (about half a standard packet)
• 4 eggs, room temperature
• 1/2 cup whole milk, cold
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• for the Butter Rum Glaze
• 1/2 cup unsalted butter
• 1 cup sugar
• 1/2 cup dark rum
• for the Rum Buttercream frosting
• 16 ounces confectioners' sugar
• 1/2 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons dark rum, plus up to 2 tablespoons more, as needed

Directions:

1. Preheat oven to 325 degrees F.
2. Line muffin pan with paper liners.
3. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
4. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
5. Pour batter into prepared cups.
6. Bake for 30 minutes or until toothpick comes out of center completely clean.
7. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
8. For glaze:.
9. Melt butter in saucepan.
10. Stir in 1/4 cup of the rum and sugar.
11. Boil 5 minutes, stirring constantly until thickened. Remove from heat.
12. Stir in remaining 1/4 cup of rum.
13. For Frosting:.
14. Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
15. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
16. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
17. Beat in more rum as needed for desire consistency for frosting.
18. To finish cupcakes:.
19. Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
20. Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
21. Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

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