Blackberry Upside-Down Cake

Ingredients:

For the Filling

• 4 cups fresh blackberries
• 3/4 cup water
• 1 cup sugar (or better less if you use really sweet blackberries or other fruits)
• 3 tablespoons cornstarch (for cups 2 tablespoons are enough)
• 1 tablespoon butter

For the topping

• 1 cup whole wheat flour
• 2 tablespoons sugar (corresponds to 40 g, if you prefere use more)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, cut into small pieces
• 1/4 cup milk
• 2 tablespoons Amaretto (optional)
• 1 egg, lightly beaten

Directions:

1. Preheat the oven to 400 degrees.
2. For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.

For the filling: 

1. In pot heat 1/4 cup water with sugar (medium heat). When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.

For the cups: 

1. Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.

For the upside-down cake: 

1. Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.

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Coconut Cupcakes With White Chocolate

Ingredients:

For the Cupcakes

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3 large egg whites
• 3/4 cup coconut milk or 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup sugar
• 1/2 cup unsalted butter, room temperature (1 stick)
• 1 cup sweetened flaked coconut

Frosting

• 8 ounces cream cheese, room temperature (do not use nonfat)
• 1/2 cup unsalted butter, room temperature (1 stick)
• 2 ounces white chocolate, melted
• 1/2 lime, juice of
• 2 cups powdered sugar
• 1 1/2 cups sweetened flaked coconut (for topping)

Directions:

1. Preheat oven to 350°F.
2. Line a regular sized muffin tin with cupcake papers.
3. Sift flour, baking powder and salt together in a bowl.
4. In a measuring cup combine egg whites, coconut milk and extracts.
5. Cream together sugar and butter with an electric mixer on medium speed.
6. Blend until butter lightens in color and texture, 4 minutes.
7. Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
8. Fold in coconut using a rubber spatula.
9. Scoop batter into prepared tin, filling each about 3/4 full.
10. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
11. Cool in the pan 5 minutes; remove completely.
12. For frosting, beat cream cheese and butter with an electric mixer until smooth.
13. Add melted white chocolate and lime juice; beat to blend.
14. Add powdered sugar and beat until smooth (it will be gooey).
15. Spread 3 Tbsp frosting on each cupcake.
16. Top cupcakes with coconut.

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Sorbet-Stuffed Cupcakes

Ingredients:

• 1 (10 ounce) package Market Pantry® Vanilla Cupcakes with Vanilla Frosting or Red Velvet Cupcakes with Cream Cheese
• 12 tablespoons Archer Farms® blood orange sorbet or vanilla sorbet *Available in most TARGET® stores

Directions:

Peel the wrappers off the cupcakes, saving the cupcakes’ plastic box. Cut the tops off the bottoms of the cupcakes, reserving both together.

Place 1 tablespoon scoop sorbet on each cupcake bottom and spread in a flat, even layer. Pair the blood orange sorbet with the vanilla cupcakes and the vanilla sorbet with the red velvet cupcakes. Top with the frosting tops, put them back in the package, cover, and freeze until firm, at least 1 hour.

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Tiramisu Cupcakes

Ingredients:

Cupcakes

• 1 (18 1/4 ounce) package white cake mix
• 3 eggs
• 1/3 cup oil
• 1 1/4 cups water

Liquid Coffee Layer

• 2/3 cup water, boiling
• 1/2 cup confectioners' sugar
• 1 1/2 tablespoons instant coffee

Mascarpone Filling

• 1 cup mascarpone cheese (from tub)
• 3 tablespoons Kahlua (or coffee extract)
• 1/4 cup sweetened condensed milk
• 1 (8 ounce) container french vanilla cool whip

Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• chocolate shavings (to garnish)

Directions:

1. Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
2. Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
3. Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
4. Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
5. Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
6. Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
7. Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

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