Sprinkles Rainbow Cake

For my nieces 5th birthday - I made this adorable cake that fits her personality perfectly!  The cake may look difficult to make but it was super easy.  All it takes is 2 boxes of Duncan Hines white cake mix, White canned frosting, food coloring (I used the neon shades), and of course the sprinkles!!!

Prepare the cake mix according to package directions.  Seperate batter into 4 bowls.  Color each bowl with the various colors, purple, blue, green, and pink.

 Then using a spoon, randomly spoon the colored batter into 3 greased 8 inch round cake pans.  There is no set way to layer the colors, the more mixed up the better the cake will look in the end.  Bake the cakes according to package directions.

After the cake is baked and cooled, stack onto a cake base using the white canned frosting.  Layer frosting and sprinkles between each layer.  Once cake is fully iced (while icing is still slightly wet), apply sprinkles to all the sides of the cake!!!  It will be a adorable surprise when the cake is cut into!  A perfect cake for a little girl with a bright fun personality!!!

Kit Kat Cake

1 box Devils Food Duncan Hines Cake mix (Prepared as Directed)

1 can Milk Chocolate Frosting

9 4 packs of Regular size Kit Kats

1/2 bag Mini M&M's

Prepare Cake mix as directed (using 2 round 8 inch pans). 

After cooked and cooled, stack using frosting. Frost between each layer and then over the top and each of the sides of the cake.

 When frosted, line Kit Kat's around outside of the cake. 

Fill in the inside with M&M's.  Enjoy!

Cherry Almond Cupcakes

 Cherry Almond Cupcakes (Recipe found HERE)

Cupcake Ingredients:

• 1/2 cup butter
• 4 egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk or sour milk*
• 1/3 cup maraschino cherry juice
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 3 teaspoon almond extract
• 12 maraschino cherries, halved
• 1 recipe Cherry-Almond Butter Frosting
• Maraschino cherries with stems (optional)

 Cherry Almond Butter Frosting Ingredients:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 3 tablespoons maraschino cherry juice or milk
• 1/2 teaspoon almond extract
• Milk
   
  Directions: 
  1. Line twenty-four muffin cups with paper bake cups.  In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.  In a small food processor, crush the cherries for the cupcakes.

  

   

  

  
  

  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

   

  
  

  3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press some of the crushed cherries into batter in each cup.

   

  
  

  
  

  
  

   

  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  5. Prepare Frosting in a large mixing bowl and pipe onto cupcakes.

   

 

Thin Mint Cupcakes

Thin Mint Cupcakes

• 2 Boxes Thin Mint Girlscout Cookies
• 1 box  Dark Chocolate Fudge Duncan Hines Cake Mix (Prepared as directed on box)
• 1 Batch Mint Cream Cheese Frosting
• 8 ounces cream cheese, softened
• 1 cup butter, softened
• 1 lb powdered sugar
• 1-2 tbsp milk
• 1-2 tsp mint extract
• 2-4 drops green food coloring

Directions:

• Place one cookie into bottom of 24 cupcake liners.  Set aside 12 cookies.  Crush the rest into a fine consistency in a food processor.
• Prepare cake mix according to package directions.  Add 3/4 of the crushed cookies to the batter.  Pour batter into cupcake liners until 3/4 full.  Bake as directed by package.

 

• Prepare frosting.  Top cupcakes.
• Cut remaining cookies in half.  Place one half cookie on top of iced cupcakes and sprinkle with remaining crushed cookie bits.
• Enjoy!!!