Lemon-Raspberry Angel Food Cupcakes

YUM! I'm drooling just looking at their picture...

Lemon-Raspberry Angel Food Cupcakes

Courtesy of MyRecipes.com

Yield: 24 cupcakes

Prep Time: 30 minutes

Other Time: 1 hour 2 minutes

Cupcakes:
1 (16 ounce) package Duncan Hines Angel Food Cake mix (you will make using the package instructions - so you'll need those ingredients as well)
24 paper baking cups
3/4 cup seedless raspberry jam (I'd likely leave this out of mine)

Frosting:
1 1/2 (8 ounce) packages of cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16 ounce) package powdered sugar, sifted
2 teaspoons lemon zest
fresh raspberries for garnish

Cupcakes:
Preheat oven to 325. Prepare angel food cake batter according to package directions. Place paper baking cups into 2 (12 cup) muffin pans. Spoon batter evenly into cups.

Bake at 325 for 22 to 25 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. (about 30 more minutes)

Make a small hole in tops of cakes with a knife or end of a wooden spoon. Pipe or spoon about 1 teaspoon of raspberry jam into centers of cupcakes. (If you skip the jam - like I would... no need to do this step)

Frosting:
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.

Spread cream cheese frosting on tops of the cakes - or you could pipe it on for a more decorative look. Garnish with a fresh raspberry if desired.Pin It Now!

Creamy Lime Squares

Oh sweet heaven... YUM! Somehow being pregnant has kicked into a weird love of limes... especially key lime yogurt!

Creamy Lime Squares

Courtesy of: Pillsbury.com

Yield: 24 servings

2 cups all-purpose flour

1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen (thawed) limeade concentrate (from 12-oz can)
2 containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 1/2 teaspoons grated lime peel
1 container (8 oz) frozen whipped topping, thawed
1 to 4 drops green food color
Extra whipped topping, if desired
Lime slices, if desired
Fresh mint leaves, if desired

Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.

In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.

Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.

For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.

High Altitude:
Bake 23-28 minutes

Nutritional Information:

1 Serving:
Calories 200 (Calories from Fat 90)
Total Fat 10g (Saturated Fat 6g, Trans Fat 0g)
Cholesterol 20mg
Sodium 125mg
Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 13g)
Protein 2gPin It Now!