I found a Meri Meri "Hop to It" Easter cupcake kit a month ago and I was hoping for a chance to use it. When my aunt invited us over on Easter, I accepted with a rousing, "I'll bring dessert!"
The cupcake kit included 2 patterns of cupcake papers (12 each) & 6 girl bunnies in calico dresses, 6 boy bunnies in striped shirts and 12 flower picks. Aren't they darling?
I made 24 Betty Crocker Super Moist yellow cake mix cupcakes with Martha Stewart's homemade buttercream frosting recipe (*I use salted butter) and they ate every one.
I just love the designs by Meri Meri - their cupcake kits are just darling. Happy Easter, indeed.
These adorable 12 Days of Christmas cupcake picks made one of my favorite cookies dessert look extra special. This is a rich and delicious bar cookie that is a wonderful addition to any cookie platter.
I made my euchre group pretty happy when I showed up with a batch of these Treebeard's Butter Cake Bites. The recipe was first published in the Houston Chronicle years ago and is all over the internet since then, so I feel okay sharing it with you here. The credit goes to Treebeards!
Treebeards’ Butter Cake
1 (2-layer cake size) package yellow cake mix (Pillsbury’s Super Moist)
1 egg
1 stick unsalted butter, melted
8 oz. cream cheese, softened
1 tsp. vanilla
3 eggs, whole
1 pound powdered sugar
Preheat oven to 325 degrees. Spray a 13-by-9-by-2-inch glass pan with Baker's Joy (nonstick spray with flour).
Mix one beaten egg with dry cake mix and melted butter to a moist dough consistency and press mixture evenly into pan.
In a clean bowl, beat cream cheese with 3 eggs and vanilla. Slowly beat in confectioner’s sugar until smooth. Pour batter over crust. Bake for 35 to 40 minutes. (Watch carefully so crust does not get too brown. The cheese mixture should sink into the center somewhat, leaving a firmer crust around the edges. Cool, dust with powdered sugar, cut into squares and serve.
Source: Houston Chronicle
