Three Spring Time Recipes To Try Over Spring Break!

Satisfy your sweet tooth during spring break with any of these mouth-watering springtime recipes!

Donut Cake

Called the Donut Cake because the combination of nutmeg and vanilla, the cake tastes just like a fresh made donut! The delicious aroma will fill the whole house while it’s baking. Serve it with fresh fruit and whipped cream for a sweet treat after a nice Sunday morning breakfast. Or, serve it with ice cream and chocolate sauce for a tasty dessert. It’s a perfect treat for any occasion!

Yield: About 48 mini cupcakes

Ingredients:

• 1 stick of butter, at room temperature
• 1 ⅓ cups of granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons of vanilla extract
• 2 cups of all purpose flour, sifted
• 2 tablespoons of cornmeal
• ¼ teaspoon of table salt
• 2 ½ teaspoons of baking powder
• ¼ teaspoon of nutmeg
• ½ cup of buttermilk, at room temperature

Directions:

1. 1.       Preheat the oven to 375°F.
2. 2.       Butter and flour a 9 inch spring-form pan, then set it aside.
3. 3.       Cream the butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
4. 4.       Add the eggs to the butter-sugar mixture, one at a time, beating the mixture after each addition.
5. 5.       Mix in vanilla extract. Set the batter aside.
6. 6.       In a medium bowl, whisk together flour, cornmeal, salt, baking powder and nutmeg.
7. 7.       Add the flour mixture to the in 3 parts batter. Alternate between the flour mixture and the buttermilk, beginning and ending with the flour mixture. Don’t over beat at the end.
8. 8.       Spread the batter into the pan and smooth the top.
9. 9.       Bake for about 30-35 minutes, until the top of the cake is puffed and golden brown. Insert a tester in the center and if it comes out clean, the cake is ready.

Source: http://family.go.com/printout/food/recipe-745893-donut-cake-t/

Mascarpone Mini Cupcakes with Strawberry Glaze

I was definitely skeptical when trying this recipe; whose idea was it to put cheese in cupcakes anyway? But I decided to give the recipe a try, and I was incredibly impressed! The cupcakes came out delicious; they are creamy and fluffy and basically melt in your mouth. Plus, the sweet strawberry glaze adds to the rich flavor packed into each tiny cupcake. This is the perfect treat for any spring time holiday: the bright color and fresh fruity taste will make you forget about the late-winter snow on your front lawn and excite you for the warmer months that can’t come soon enough.

Ingredients:

• 8 ounces mascarpone cheese (about 1 cup), softened
• 2 egg whites
• ¼ cup of vegetable oil
• 1 box white cake mix
• 1 cup water
• ⅓ cup frozen strawberries, thawed and  drained
• 2 ½ cups of powdered sugar

Directions:

1. 1.       Preheat the oven to 350°F. Line mini muffin tins with paper liners.
2. 2.       In a large bowl, combine the mascarpone cheese, egg whites, and vegetable oil. Use an electric hand mixer and beat until combined and creamy.
3. 3.       Then add cake mix and water and beat until smooth, about 3 minutes.
4. 4.       Fill mini cups just below the rim with batter.
5. 5.       Bake for 18-20 minutes, until cupcakes are puffed and golden. Let the cupcakes cool on a wire rack.
6. 6.       Meanwhile, puree the strawberries in a blender or small food processor.
7. 7.       Pour the strawberry puree into the powdered sugar and mix together with a whisk.
8. 8.       Top the cooled cupcakes with the strawberry glaze and let cupcakes sit to let the glaze firm up.

Source: http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/mascarpone-mini-cupcakes-with-strawberry-glaze.html

Strawberry Ombre Cake

This cake tastes as delicious as it looks! The fresh strawberry taste of the cake is perfect for any spring time occasion. Also, the ombre layers of the cake look super sophisticated and fancy, but it’s a cinch to create! You will impress everyone with the appearance and quality of this delicious springtime dessert!

Ingredients:

Cake-

• 1 (16 ounce) package of fresh strawberries, washed and hulled
• 1 box white cake mix
• ¼ cup butter, melted
• 3 large egg whites
• 3 tablespoons of water
• Red food coloring

Frosting-

• ½ cup butter, softened
• 1 (8 ounce) package of cream cheese

Directions:

1. Heat oven to 350°F.
2. Grease and lightly flour 2 (8-inch) round baking pans; set aside.
3. Place strawberries into 5-cup blender container. Cover; blend until smooth.
4. Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in large bowl. Beat at low speed 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed.
5. Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan.
6. Bake 9-12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.  Clean pans; grease and lightly flour pans.
7. Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.
8. Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in large bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.
9. Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.
10. Top with fresh sliced strawberries, if desired. Store refrigerated.

Source: http://www.landolakes.com/recipe/3775/strawberry-ombre-cake/print