Raspberry lemon poke cake recipe

(Photo credit: frugalupstate)

Ah, spring is in the air! Here in Ohio, it's 70+ degrees out and the forecast is calling for thunderstorms. For us, it doesn't get any more official than that! Warmer weather calls for lighter flavors, and this delicious dessert really delivers.

RASPBERRY LEMON POKE CAKE

• 1 cup boiling water water
• 1 small box raspberry gelatin
• 1 white cake mix 
• 1/4 cup water 
• 1/3 cup vegetable oil 
• 4 egg whites 
• 1/2 cup frozen lemonade concentrate, thawed
• 1 tub prepared vanilla frosting
• 1 cup frozen whipped topping, thawed
• fresh raspberries, for garnish
• lemon zest, for garnish

Directions
Preheat oven to 350 degrees F. Spray a 9X13 cake pan with non-stick spray and set aside. Combine hot water and gelatin in a small bowl and stir until dissolved. Combine cake mix, water, oil, egg whites, 1/4 cup of the gelatin mixture and 1/4 cup of the lemonade in a large bowl. Pour into prepared pan and bake 25-30 minutes, until a toothpick inserted into the center comes out clean. Combine remaining gelatin and lemonade. While the cake is still warm, poke repeatedly with a fork and drizzle with gelatin mixture. Allow the cake to cool completely before frosting. When ready to frost, fold together frosting and whipped topping and spread on cake. Garnish with fresh berries and zest, if desired. Keep cake covered and refrigerated until time to serve

Kool Aid cupcakes recipe

Kool-Aid Man (Photo credit: Wikipedia)

If you are looking for a fun fruity way to dress up your next batch of cupcakes, here is an easy recipe to perk up your boxed white cake mixes (and white frostings). I made this recipe for my oldest son's birthday party several years ago using orange for the cake and cherry for the frosting-they were a hit. 

KOOL AID CUPCAKES

• White cake mix (and ingredients to complete cake as directed) 
• Can white frosting 
• 1/2 cup pre-sweetened Kool Aid mix 

Directions 
Prepare cake mix following the directions on the box, adding 1/4 cup of your favorite pre-sweetened Kool Aid mix. Mix thoroughly and bake as directed. Add remaining Kool Aid to frosting and mix well. Allow cupcakes to cool completely before frosting.

Cook's Notes-only use pre-sweetened Kool Aid in the canister for this recipe. I have not tested any other Kool Aid variations.

Bengal spice cupcakes recipe

(Photo credit: Alegrya)

Several football seasons ago, I stumbled across Bengal Spice Tea by Celestial Seasonings while grocery shopping. Being a Cincinnati Bengals fan, curiosity got the better of me and I snatched up a box to try. I'm glad I did! It is a tea that will awaken your taste buds as well as your nose. Ever since the first taste of this tea, I have been trying to figure out how to incorporate this tea into my baking recipes. After much brainstorming, I decided to stick with a winning formula and model a recipe after my Earl Grey Cupcakes. The day I made these, I was in a time crunch, so I cheated and used a cake mix instead of making the cake from scratch. The resulting cupcakes were no less delicious. I present to you my recipe for Bengal Spice Cupcakes. Make 'em as minis and serve them for tailgating!

BENGAL SPICE CUPCAKES

• 1 boxed white cake mix and the required ingredients to make the cake as directed EXCEPT the water
• 1-1 1/3 cups strongly brewed Bengal Spice Tea (whichever amount your cake mix calls for)
• 1 can cream cheese frosting
• contents of one additional Bengal Spice teabag, finely chopped
• 1 capful of cinnamon flavor oil from LorAnn's

Directions
Prepare the cake mix as directed by the box, substituting strongly brewed tea in equal amounts for the water. Bake as directed. While cake is baking, empty a second teabag and finely chop the ingredients. Empty the can of prepared frosting into a bowl and stir in cinnamon oil and chopped tea. Stir well to completely blend. When cupcakes have completely cooled, frost each with a generous amount of frosting. For a little extra zip, you can dust each cupcake with a hint of cinnamon or clove. Dust lightly-these should have a delicate flavor with a little kick at the end.

Quick and easy cinnamon roll recipe

Glazed cinnamon roll. (Photo credit: Wikipedia)

There is no better way to welcome a leisurely weekend than with homemade cinnamon rolls. The only problem is that they can be quite time consuming to make, which ruins the whole point of leisure. These rolls can be made in less than an hour thanks to the pairing of white cake mix and quick rise yeast.

QUICK and EASY CINNAMON ROLLS

• 4-5 cups flour 
• 1 white cake mix 
• 2 packages quick rise yeast (1/2 ounce) 
• 1 teaspoon salt 
• 1 cup warm water (120-130 degrees F) 
• 2 tablespoons melted butter 
• 1/2 cup sugar 
• 3 teaspoon cinnamon 

Directions 
Preheat oven to 350 degrees F. In a large bowl, combine 3 cups of the flour, cake mix, yeast, salt and warm water. Beat until smooth. Add enough of the remaining flour to create a soft dough. Turn onto a lightly floured surface-knead until smooth and elastic. Roll dough into a 9X18 rectangle. Spread with butter then sprinkle with cinnamon and sugar. Roll, jelly roll style, starting with the long end. Slice into 1 inch pieces and place on greased baking sheets. Cover and let rise in a warm place until doubled in size, approximately 15 minutes. Bake for 15-18 minutes. Frost if desired.

Black bottom cupcakes recipe

These cupcakes feature a rich chocolatey cake base topped with a decadent cream cheese mixture. To. Die. For!!!


BLACK BOTTOM CUPCAKES

1 chocolate cake mix and the ingredients needed to complete the cake (water, eggs and oil)

1 (8 ounce) package cream cheese, softened

1 cup sugar

1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F. Line muffin pans with paper liners and set aside. Prepare the cake mix according to the directions on the box. In a separate bowl, combine cream cheese and sugar until smooth. Stir in chocolate chips. Fill liners 1/3 full with cake mix and top with the cream cheese mixture. Bake until the cream cheese mixture just starts to turn a light golden color, 20-25 minutes.