Field Berry Crumble Muffins - Recipe

For the filling:
2 1/2 cups field berry mix
3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

Makes approximately 12 muffins

***These muffins are healthy and filling for breakfast, but are also great as a dessert or sweet snack when served with ice cream or frozen yogurt.***

Spring Bling Cupcakes - Recipe

For the cupcakes:
1 3/4 cups cake flour
1 1/4 cups all-purpose flour
2 cups sugar
1 tbsp. baking powder
1 cup butter, cubed
4 eggs
1 cup whole/homo milk
1 tsp. vanilla extract

1. Preheat oven to 325F. In a large bowl (or kitchen aid mixer, ideally) combine flours, sugar and baking powder on low speed. Add butter, and mix until butter is coated with flour. In a medium bowl, whisk together eggs, milk and vanilla. Add wet ingredients to dry ingredients in 3 intervals, beating on medium speed for about 30-45 seconds between additions. Scrape sides of bowl when necessary until all ingredients are incorporated. Do not beat for more than 2.5 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
1 cup unsalted butter, softened
6-8 cups confectioners sugar, sifted
1/2 cup milk
1 tsp. vanilla extract

2. In a large bowl, cream butter with an electric mixer, beating for about 2 minutes, until light and fluffy. Add 6 cups of icing sugar, one at a time, milk and vanilla extract. Beat on low speed until well blended. Add additional 1-2 cups icing sugar to reach desired consistency. Frost each cupcake with a beveled spatula or piping bag. Sprinkle with one color or many colors of metallic dragees on top of each cupcake.

Makes approximately 30 cupcakes

***Dragees are small metallic balls that are used in decorating cakes and cookies. They are edible and come in many colors. To give your cupcakes an added class and shine, try baking them in coordinating foil liners. Foil liners also come in a variety of metallic colors, and they hold their color even if you are baking a dark colored cupcake!***

Snickers Cupcakes - Recipe

For the cupcakes:
1 box devil's food cake mix
1/2 cup butter, softened
1 cup milk
3 eggs
1/2 cup mini chocolate chips

1. Preheat the oven to 350F. In a large bowl, mix all cupcake ingredients (except for chocolate chips). Beat with an electric mixer for 2-3 minutes. Fold in chocolate chips until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the filling:
14 oz. square caramel candies, unwrapped
1/2 cup evaporated milk
1 cup plain peanuts, chopped

2. In a small saucepan, heat caramels and evaporated milk over medium heat, stirring frequently until caramels are melted. Remove from heat and stir in chopped peanuts until evenly dispersed. Using a cupcake corer, make a hole in the center of each cupcake. Spoon some of the caramel filling into the hole of each cupcake until almost full.

For the frosting:
2 cups heavy whipping cream
2 tsp. vanilla extract
5 tbsp. white sugar
5 tbsp. cocoa powder

3. Pour all ingredients into a food processor fitted with the whipping blade. Beat on full speed for about 3 minutes until stiff peaks form. Frost each cupcake with a beveled spatula or piping bag. If you want to jazz up your cupcakes a little more, top them with some caramel syrup, chocolate syrup, chopped snickers or a mini snickers (halloween candy size).

Makes approximately 24 cupcakes

Toadstool Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl, and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
3 cups confectioners/icing sugar, sifted
1 cup unsalted butter, softened
pinch of salt
red gel/paste food colouring (not the liquid drops)
2 oz. red rolled white fondant
OR
1 cup assorted white chocolate chips and wafers

2. Cream the icing sugar, butter and salt in a medium bowl with an electric mixer until smooth. Add 1/4 - 1/2 an oz. of red gel color and mix until an even coloring is reached. Frost each cupcake with a beveled spatula or knife with a rounded point, to resemble a mushroom. (If using fondant): Roll out fondant to 1/8" thickness and cut out small circles using cookie cutters or the back side of piping tips. Place different sized polka dots randomly on each cupcake top. (If using chocolate wafers): Turn chocolate chips and wafers upside down, so the flat side faces up, place different sizes of chips and wafers randomly on each cupcake top.

Makes approximately 18 cupcakes

Pineapple Pop Rocks Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/2 cup crushed pineapple, well drained

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool for an additional 25 minutes on a wire rack.

For the frosting:
1/2 cup unsalted butter, softened
2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
2 packets fruit flavored Pop Rocks

2. To make the frosting, cream the butter, icing sugar and vanilla in a medium bowl until smooth. Frost each cupcake with a beveled spatula or piping bag. Sprinkle each cupcake with some of the candy.

Makes approximately 18 cupcakes

Ginger Pop Rocks Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1 tsp. ground ginger
3 tbsp. candied ginger, chopped


1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool for an additional 25 minutes on a wire rack.

For the frosting:
1/2 cup unsalted butter, softened
2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
2 packets fruit flavored Pop Rocks

2. To make the frosting, cream the butter, icing sugar and vanilla in a medium bowl until smooth. Frost each cupcake with a beveled spatula or piping bag. Sprinkle each cupcake with some of the candy.

Makes approximately 18 cupcakes

Pop Rocks Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool for an additional 25 minutes on a wire rack.

For the frosting:
1/2 cup unsalted butter, softened
2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
2 packets fruit flavored Pop Rocks

2. To make the frosting, cream the butter, icing sugar and vanilla in a medium bowl until smooth. Frost each cupcake with a beveled spatula or piping bag. Sprinkle each cupcake with some of the candy.

Makes approximately 18 cupcakes