Strawberry pink-lemonade mini cakes

Strawberry Pink-lemonade cupcakes

Like a cool refreshing drink on a hot day, this cake is deliciously fab ! A cool and yummy cream cheese frosting melts in your mouth with each bite.

Prep time 20 mins
Bake 12-14 minutes
Makes 24 cupcakes
Preheat oven  350

Strawberry Pink-lemonade cupcakes

3 cups cake flour

1 tablespoon baking powder
1/2 teaspoon kosher salt

2-1/2 cups granulated sugar

1/2 cup of pink lemonade juice

1/2 cup of strawberries , pureed
1 stick (8 tablespoons) unsalted butter, at room temperature

2 large eggs

2 egg whites

1 teaspoon pure vanilla extract

1-1/4 cups buttermilk

a few strawberries for garnish and pink sugar on to .


1.Preheat your oven to 350 . In a large bowl combine the 

flour, baking powder and salt. Whisk to  combine.

 2.In the bowl of a stand mixer combine, add the butter and 

cream until it is light and fluffy, about 3-5 minutes. Add the

eggs, egg whites and vanilla. Mix it until it is combined. Add

the pink lemonade juice and mix well. Then add the 

puree strawberries and blend well.

3.On low add 1/3 of the dry ingredients to the bowl and

 allow that to combine. Then add 1/2 of the buttermilk and

 wait for  that to combine. Add another 1/3 of the dry

 ingredients and mix. Add the other 1/2 of the buttermilk and

 mix it.

4.Then finally add the remaining of the dry ingredients. Mix 

it until they are combined. Stop to scrape down the bowl as 

often as needed. Do not over mix.

5.Pour the batter into sprayed ramekins. Bake 12-14 minutes

 or until a toothpick comes out with moist crumbs.Cool the

 cakes in the pan 1-2 minutes, then carefully remove them

 from the pan and allow to cool completely on a wire rack.

Cream cheese frosting

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract

1 With an electric mixer, mix the butter and cream cheese together,

about 3 minutes on medium speed until very smooth. Scrape down

the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. 

Keep adding until you get to desired sweetness and thickness.

3 Either spread on with a blunt knife or spatula, or spoon into a 

piping bag to decorate your cake or cupcake.

Frosting from simply recipes

Mini strawberries and cream donuts

This is a cool and easy treat the kids with love. It’s Delicious and 
easy. All you need is strawberry cake mix and a mini donut pan.


1 box of strawberry cake mix
1 cup of pink frosting
1 cup of pink sprinkles


1 Preheat oven 325. Follow box directions for cake mix and set aside in bowl. 
2.Lightly spray donut pan with oil spray.
3. Place mixture in donut pan don’t overflow.
4. Bake for 8-10 mins. Take out and cool.
5.In microwave cup, spoon frosting in cup and place on high for 10 seconds.
6.Dip top half of donuts in frosting and place on flat surface, then sprinkle sprinkle on top of each donut.

Father’s day: Mini whiskey devil food cake and french vanilla cake with vanilla frosting

Happy Father’s Day !
To I’m making something that my daddy and would mommy loved. I was really sick on mother’s day so this is a special tribute two the both of them cause there not here with me and my family.

For my father: Whiskey devil food cake with vanilla frosting
For my mother: French vanilla cake with a Vanilla frosting.
Makes: 12 ramekins each batter
Prep: 10 mins each batter


Vanilla  frosting

Prep Time: 15 minutes
Cook Time: 40 minutes

1 cup (2 sticks) butter, softened

1 tablespoon Pure vanilla extract

1 box (16 ounces) confectioners’ sugar

2 tablespoons milk

 Beat butter and vanilla in large until light and fluffy.

 Gradually add confectioners’ sugar, beating well after

 each addition and scraping sides and bottom of bowl

 frequently. Add milk; beat until light and fluffy. Frost

 top of cake with frosting.

French vanilla cake
2/ 1/2 cups of flour
tablespoon of  baking powder
1 teaspoon of salt
1 cup of butter {2 sticks }
1 1/2 cups of sugar
2 tablespoons of pure vanilla
4 eggs
3/4 cup of milk

Beat butter in large bowl with mixer on med speed for 30 seconds
or until softened. Add sugar and vanilla, beat until light and fluffy, scraping down sides of bowl. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on med. low speed just until mixed.
Pour into ramekins and bake for 12-15 mins. Take out and cool. 

Devil food cake

  • 2 tablespoons butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot water
  • 1-1/4 cups sugar
  • egg whites
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup of whiskey

In a bowl, beat with mixer, butter and sugar until , for about 2-3 mins. Add eggs, one at a time, beating after each egg. Next mix in flour, cocoa, baking soda, vanilla and salt, Slowly add whiskey. Add to creamed mixture alternately with butter. Then add water and mix well. Pour batter in lightly sprayed pan. Bake for 12-15  mins or until toothpick comes out clean. Gently remove cakes from ramekins, place on cutting block.{ you need something to catch icing}
Take about 2 cups of frosting and zap in in microwave for 25 seconds. Take one of  and place flat side down on  cake.
 Repeat this until all cakes have been stack. Then pour icing
over the stacked cake, and let set before serving

Mini cinnamon chocolate monkey bread {Two single serving}

I have a delicious great date night treat for two !
If you have kids then you know it’s hard to get some quality time with your love one. Set a date night, put the kids to and make this awesome treat for two.

Two delicious single servings of cinnamon chocolate monkey bread.
All you need : 1 mini bundt pan
                       1 cup of melted chocolate
                       1 package of Pillsbury cinnamon roll

That’s it simple and easy.
You can also add a little whiskey or bourbon to it to give it a special kick.

2 mini bundt pan
1 Pillsbury grands cinnamon roll
1 cup of melted chocolate

1. Preheat oven at 325. Spray each bundt pan with pam.
Open and separate so you have each roll individually. Cut rolls into smalls pieces, place into both mini pans .
2.Bake for 12-14 mins. Take out and let cool for a few mins.
3. Remove from pans gently and place on a chopping block.

4.Drizzle white icing {It comes with the cinnamon package} over mini monkey bread. Let it set for 4 mins.
5. Next pour melted chocolate over it. Place on serving dish and eat while still warm. Enjoy.

For special kick add 2-3 tablespoon of bourbon or whiskey and drizzle over mini treats.

Mini chocolate salted caramel donuts

Mini chocolate salted caramel donuts
mini salted chocolate donuts

mini salted chocolate donuts

Get out your donut pans, this is a baked donut recipe. Baked not fried.  You can make your own batter or just simply use any cake mix you choose. King arthur’s donut mix is wonderful.
That’s how simple its . If you do go the cake mix route be sure to add some vanilla extract or any kind of flavoring to it.
You can buy the donut pans anywhere or Donut maker  at amazon.
O.k. let talk chocolate ! I used unsweetened cocoa powder, I like hershey or ghirardelli for this recipe.

Preheat oven at 350
Pan: Mini donut baking pan
Bake: 9-10 mins.

3 tablespoons of buttermilk
1/2 teaspoon of salt
1 cup of  cake flour
1/4 cup of cocoa powder
1/2 cup of sugar
1 egg
1 teaspoon of vanilla
1 teaspoon of baking powder
1/4 teaspoon of baking soda
2 tablespoon of butter cut
3 tablespoon of sea salt
1/2 cup of caramel sauce {store brought or make your own}

Lightly spray pan.And set aside.  In bowl shift flour, cocoa , baking soda, and  baking powder. Mix in sugar and salt, add in butter using your fingers to blend everything together. In a small bowl, mix egg, buttermilk and vanilla. Then add to flour mix and fold together .
Pour batter in donut pan so that it’s 1/2 full and bake for 8-10 mins.
Once bake take out and cool. After it has cool, drizzle  caramel sauce over donuts and sprinkle sea salt over the top. Salty and sweet what a combo !

Mini Caramel bundt cakes

This is for all the caramel fanatics who love the way it smells, taste, and looks.  I love a gooey caramel recipe. { I love Caramel anything , just like chocolate } I use sweet cream butter for this cake mixture. It gives it a extra sweet moist kick. 


  • 3 cups all purpose flour
  • 1 1/2 teaspoons Calumet baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 3/4 cup packed light brown sugar
  • large eggs
  • 1 tablespoon vanilla
  • 1 cup buttermilk
  • 1 cup packed light brown sugar
  • 1/2 cup condensed milk
  • 2 teaspoons corn syrup
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into tablespoon-size pieces
  • 1 teaspoon vanilla
  • Opt.{ melt 1/2 cup of white chocolate}


  1. Preheat oven to 350°. Generously grease a 10-cup Bundt pan.
  2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  4. Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
  5. Transfer batter to prepared pan. Bake 12-15 each mini cake minutes, or until a pick inserted into the center comes out clean.
  6. Cool in pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.
  7. To make the caramel sauce: Combine brown sugar, condensed milk, corn syrup, and salt in a heavy saucepan. Bring to a boil, stirring constantly. Continue to boil for 4-5 minutes or until mixture is smooth.
  8. Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour desired amount over cake. Transfer any remaining sauce to a container, and store in refrigerator.

Adapted from

Easter Peeps mini cakes

I didn’t post anything yesterday for my Sunday night dinner because I was planning my Easter Sunday menu. So, most of my post this week will be Easter related. I love this time of the year because it reminds me
of when I was a little girl. My sister, cousin and I would go stay up the night before preparing for church.
We had to sing every year for my grandmother’s church. After church, we would go back  to grandma’s house for big family soul dinner .AHHHH. There would be those big Easter basket filled will different candy.
So, I try to recapture they same family gathering for the next generation.

This is a very easy recipe that I love because it has Peeps Marshmallow ,store brought cake mix  and white chocolate.

1 box of Ducan hines Butter cake mix
2 1/2 cups of white chocolate chips
2 -3 Packages of peeps marshmallows
Sprinkles and kind you like

Preheat oven at 350.  Mini-cake pans or cupcake pan
Prepare cake according to box. Lightly spay pans. Once mixture is set pour in to mini cupcake pans and bake 12- 15 mins or until tooth pick comes out clean. Let cool. While cake is cooling, place 2 1/2 cups of white chocolate chips, in microwave safe bowl and on high for 30 seconds. Take out and stir and repeat until it is melted.
Then once its melted take each cake and dip in the top of cake until it’s cover. Take peeps and dip just the bottom part in, then place on top of each cake.  Then  take the sprinkles and throw on top, wait for it to set then you can eat.