Funfetti Cheesecake Cupcake Recipe

Funfetti Cheesecake Cupcake Recipe

Ingredients

Cookie Cups
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup light brown sugar (or dark brown)
• 1/4 cup sugar
• 1 large egg, at room temperature preferred
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/4 cup semi-sweet chocolate chips

Funfetti Cheesecake Layer
• 16 ounces cream cheese (two 8 oz packages), softened to room temperature
• 1/2 cup sugar
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)

Instructions

1. Preheat oven to 350F degrees. Line two 12 count muffin pans with liners. Set aside.
2. Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
3. Press 1.5 Tablespoons of dough into each muffin liner. Bake for only 10 minutes. They will not be cooked through at this point, but they will be going back in the oven.
4. Make the funfetti cheesecake: With a hand-held mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Stir in the sprinkles, making sure not to overmix so their color does not bleed. Dollap 1 heaping Tablespoon of cheesecake batter onto each cookie cup, spreading it to make sure it completely covers the cookie.
5. Return the cookie cups to the oven and continue to bake for about 18 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool and enjoy.

Cake Batter Chocolate Chip Cookies Recipe

Cake Batter Chocolate Chip Cookies Recipe

Ingredients:

1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or white boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1.5 teaspoons vanilla
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.

Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.

Preheat oven to 350 degrees.

Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Birthday Cake Seven Layer Bars Recipe

Birthday Cake Seven Layer Bars Recipe

1 box Funfetti cake mix

1 egg
1/2 cup melted butter
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup sprinkles
3/4 cup miniature marshmallows
1/2 cup (roughly about 10-12) Birthday Cake Golden Oreos, roughly crushed
1/2 cup (roughly about 10-12) Birthday Cake Oreos, roughly crushed
2 boxes Cupcake Bites*
1 (14 oz) can sweetened condensed milk

1. Preheat oven to 350 degrees F. Line a 13×9 inch pan with foil, extending edges of foil over the sides of the pan. Mist lightly with cooking spray.
2. In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for approx. 10 minutes.
3. Remove from oven and immediately top with the semi-sweet chips, the white chips, sprinkles, 2 types of crushed Oreos, cupcake bites and marshmallows evenly. *However, I find the marshmallows cook best when they’re put on as the first layer, then covered with the remaining ingredients* Drizzle the can of scmilk on top.
4. Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days. These taste really good at room temperature or slightly warmed! So gooey!

Funfetti Whoopie Pies

Funfetti Whoopie Pies

Cookies:

2 sticks softened butter
1 1/4 cup sugar
2 teaspoons vanilla
1 teaspoon imitation butter flavor
1 egg
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup colored sprinkles (I used the long kind)
More sprinkles for rolling (I used the little round kind)

Beat the butter and sugar on high speed for about 5 minutes or until fluffy. Add the vanilla, butter flavor, and egg. Beat until well combined. Sift in the flours, soda, and salt. Mix to combine. Stir in the sprinkles. Chill the dough. If you're in a hurry, throw in in the freezer. I put it in a gallon ziploc bag and pounded it down flat so it would get cold faster. Preheat the oven to 375º. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled. Bake about 7 minutes. Keep the remaining dough in the freezer while the other are baking. They will flatten out as the bake and puff up a little when they're done. Sandwich cooled cookies together with filling if desired (recipe below).

Filling:

1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles (I used the little round ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don't be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

Homemade Baked Doughnuts

Homemade Baked Doughnuts

Makes: About 15 doughnuts (& donut holes)

For the Dough

3/4 cups Warm Milk

1 packet Active Dry Yeast

1 tbsp. Unsalted Butter

1/3 cup Sugar

1 Egg

2 ½ cup All Purpose Flour

Pinch of Nutmeg

½ tsp. Salt

For the Glaze

* Enough to glaze all the doughnuts

¼ cup Milk

1 tsp. Pure Vanilla Extract

2 cups Confectioners Sugar

For the Cinnamon Sugar Topping

*Enough to cover all of the doughnuts

½ cup Unsalted Butter

1 cup Sugar

1 tbsp. Cinnamon

To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer.  Sprinkle the yeast over the milk.  Let sit for 5 minutes.

In a small bowl, combine the remaining ½ cup of milk with the sugar and butter.  Add it to the yeast mixture.  Stir to combine.  Add the egg and stir until incorporated.  Add the flour, nutmeg, and salt and stir until the dough starts to form.  Change to the dough hook and knead for until the dough starts to become smooth.  If the dough is too sticky, slowly add more flour until it is no longer sticky. 

Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball.  Place the dough ball in a large lightly greased bowl, and cover with plastic wrap.  Let sit in a warm place for about 1 hour, until doubled in size. 

Once the dough has risen, roll it out on a lightly floured surface until ½ thick.  Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left.  If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts.  I prefer not too because I feel the dough becomes too tough.

Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart.  Cover with a clean towel and let sit for about 45 minutes.

Preheat the oven 375 degrees F. 

Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown.  Be careful to not overbake these.  You want them to be light and doughy inside.  Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping

While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze.  Each recipe makes enough to cover all the doughnuts.  I made a half recipe of each and topped half of the doughnuts with each topping.  Or you can choose to just do one of topping for all the doughnuts. 

To make the glaze, combine the milk and the vanilla in a small saucepan.  Heat over low heat until just warmed.  Slowly add in the confectioners sugar and whisk until the mixture is smooth.  Remove the glaze from the heat and place over a bowl of warm water.

To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet.  Sprinkle with sprinkles if desired.  Let set for about 10 minutes.

To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl.  Combine the sugar and cinnamon in a medium sized bowl. 

To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter.  Then dip 

them into the cinnamon-sugar mixture.  Set on a draining/cooling rack to set, about 5 minutes.

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Cake Batter Pancakes

Cake Batter Pancakes

Pancakes

1

cup Original Bisquick® mix

1

cup Betty Crocker® SuperMoist® yellow cake mix

3

tablespoons candy sprinkles

1

cup milk

1

teaspoon vanilla

2

eggs

Glaze and Garnish

1

cup powdered sugar

1 1/2

teaspoons milk

1/2

teaspoon vanilla

Additional candy sprinkles

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2. In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
3. In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
4. To serve, top each serving with glaze and additional candy sprinkles.

Makes 4 servings (3 pancakes each)

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Cake Batter Pudding Cookies

CAKE BATTER PUDDING COOKIES

1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding mix, dry
3/4 cup yellow cake mix, dry
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour”
1/2 tsp salt
sprinkles

Preheat oven to 350 F.
Stir together flour, salt and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and cake mix and beat until well blended.
Add eggs and vanilla and mix until smooth.
Add flour mixture slowly until well incorporated.
Mix in sprinkles sprinkles.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 10-12 minutes.

Cake Batter Buddies

Chex Mix Funfetti Cake Batter Buddies

Ingredients:

5 cups Chex cereal (I used Rice Chex, but Corn Chex would work great!)

10 oz (5 squares) vanilla flavored Almond Bark

1 1/2 cups Funfetti cake mix (any kind of cake mix would work)

1/2 cup powdered sugar

1 tsp vegetable shortening

Directions:

1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin (I heard that you can make it without the shortening, but it worked great for me to use it).

2. Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal. Mix gently with a large spoon or spatula.

3. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.

4. Enjoy!! It's so good! :)

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Cake Batter Truffles

Cake Batter Truffles

Ingredients:

For the truffles:

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix

sprinkles

Instructions:
For the truffles:
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

For the truffle coating:

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

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Funfetti Cake Batter Fudge

Funfetti Cake Batter Fudge

1 14 ounce can sweetened condensed milk

3.5 cups white chocolate chips

3 tsp Vanilla Extract

1/2 tsp Almond Extract

Rainbow Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).

Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.

Once set,  cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.

Funfetti Cake Batter Cookies

Funfetti Cake Batter Cookies

Funfetti Cake Batter Cookies
    makes 30-32
1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet or silpat.

Bake for 10 minutes. Allow to cool for 5 minutes on cookie sheet before transferring to cooling rack. They will be very soft at first. 

Cool and enjoy!

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Cake Batter Pancakes

Ever though I am technically an adult, when it comes to anything cake batter I am an absolute child and can not say no! I have no idea why anyone wouldn't want to eat anything cake batter, it's way too delicious to count calories! 

I recently found this eye-popoing recipe for Cake Batter Pancakes! I'm pretty sure I will be munching on these for my birthday breakfast in a few months. 

Click here to be linked to the recipe