Coconut Syrup

1 cube of Butter
1/2 cup Buttermilk

1 cup Sugar

1 tsp Baking Soda

1 tsp Coconut Extract

1. Add butter, buttermilk and sugar to a sauce pan.  Bring to a boil stirring constantly for 5 minutes, until it starts to thicken.

2. Remove from heat and stir in the baking soda and coconut extract. Serve warm!

From Sierra

Tres Leches Cupcakes

Cupcakes:

1 1/2 cups (7.5 ounces) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick, 4 ounces) butter

1 cup (7.5 ounces) granulated sugar

1 large egg

1 cup buttermilk

2 teaspoons vanilla extract

Foil muffin tin liners

Milk Mixture:

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

1 cup heavy whipping cream

Topping:

1 1/2 cups heavy whipping cream

1/3 cup powdered sugar

Dash of vanilla extract

Fresh berries, for topping

Instructions

1.      Preheat the oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through). This recipe makes about 16 cupcakes so you can line another 4 muffin cups in a second pan as well or bake a second batch.

2.      In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.

3.      In a microwave-safe bowl (you can also do this in a pan on the stovetop), melt the butter. Whisk in the sugar and continue whisking until the mixture is no longer warm to the touch. Whisk in the egg, buttermilk and vanilla until well-combined.

4.      Add the dry ingredients to the wet mixture and whisk until the batter is mostly lump-free without overmixing (maybe 20-30 strokes of the whisk total).

5.      Portion the cupcake batter evenly in the tins. Don't overfill! For this recipe, in particular, it is best to have the baked muffins sit slightly below the rim of the muffin cup to help when adding the tres leches mixture. Use a #20 cookie scoop to portion the cupcake batter - about 3 tablespoons batter, or slightly less, per muffin cup.

6.      Bake the cupcakes for 14-16 minutes until the tops spring back lightly to the touch.

7.      Remove the cupcakes to a wire rack to cool completely. When cool, use a thin skewer to poke holes all over (and I mean, all over) the cupcake. Go crazy, but don't poke all the way through the cupcake liner.

8.      For the milk mixture, in a large liquid measuring cup or in a blender, whisk together or blend the sweetened condensed milk, evaporated milk and heavy cream. The milk mixture needs to be drizzled or spooned over the top of each cupcake one at a time. I find it works best to pour the milk mixture in batches into a squeeze bottle and slowly squeeze the milk mixture onto the top of the cupcake while simultaneously pressing the milk mixture into the top of the cupcake with an small offset spatula. This tedious step can probably be sped up by using a thicker skewer to poke the holes. I use a fairly thin skewer which means the milk mixture doesn't soak in quite as quickly. You'll want to use about 2-3 tablespoons of milk mixture per cupcake (depending how soft and soaky you want them).

9.      Refrigerate the cupcakes for at least an hour, or cover lightly with plastic wrap and refrigerate up to 12 hours.

10.  When ready to serve (up to two hours ahead of time but not before that), prepare the topping by whipping the heavy cream, powdered sugar and vanilla extract together until stiff peaks form. Dollop

11.  the sweetened whipped cream on top of each cupcake and finish it off with a fresh berry. Serve immediately or refrigerate for 1-2 hours until serving.

Yield: about 16 cupcakes

Prep Time: 1 hour

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

From Mel’s Kitchen Café

https://www.melskitchencafe.com/divine-tres-leches-cupcakes/

Lemon Blueberry Cake with Whipped Lemon Cream Frosting

Cake:

• 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
• 1 3/4 cups (13 ounces) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (7 ounces), room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (storebought or homemade)
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons all-purpose flour

Whipped Lemon Cream Cheese Frosting:

• 12 ounces cream cheese, softened to room temperature
• 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
• 4 1/2 cups (18 ounces) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons heavy cream

Garnish:

• Fresh lemon slices
• Fresh blueberries

Directions:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I’ve made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

Notes:

Zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you’ll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

As stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it’s not too noticeable, in my opinion. Remember not to thaw them first. I’ve actually noticed that the blueberries don’t sink to the bottom of the cake as often with frozen blueberries – I think it’s because the flour adheres to the blueberries better, helping them cling to the batter. I’ve never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn’t really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there’s an idea for you.

Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

I’ve often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

From Mels Kitchen Café
https://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/

Strawberry Nutella Chocolate Cake

Cake Ingredients:

·         2 sticks Butter

·         4 Tablespoons (heaping) Cocoa Powder

·         1 cup Boiling Water

·         2 cups Flour

·         2 cups Sugar

·         1/4 teaspoon Salt

·         1/2 cup Buttermilk

·         2 whole Eggs

·         1 teaspoon Baking Soda

·         1 teaspoon Vanilla

·         1-1/2 cup Nutella

 Strawberries:

·         2 pints Strawberries, Hulled And Sliced

·         1/4 cup Sugar

·         1 teaspoon Vanilla (optional, I prefer without)

Whipped Cream Or Use Cool Whip

·         1 cups Heavy Cream

·         1/4 cup Powdered Sugar

Preparation Instructions:

·         Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

·         In a large mixing bowl, mix together the sugar, flour, and salt.

·         In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside

·         In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

·         

·         Stir in the hot chocolate mixture into the flour mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

·         Pour the batter into the pans and bake them for 20-25 minutes (start with 20 and check, you don't want to over cook), until they're just set. Remove them from the pans and set them aside to cool completely.

·         Prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

·         Whip the cream with the powdered sugar.

Note: Don't assemble more than an hour before serving

·         To assemble: Cut the top of each cake off so it is flat. Turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread a thin layer of whipped cream (half or less) and top with half the strawberries Place the second layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!

Cilantro Ranch Dressing

Ingredients:
1 packet of TRADITIONAL Hidden Valley Ranch mix (not buttermilk)
1 c. Mayonnaise
1 c. Buttermilk
2 Tomatillo's, remove husk, diced
1/2 bunch of fresh cilantro
1 Clove garlic
Juice of 1 lime
1 Jalapeno (keep the seeds in to make it spicy)

Instructions:
Mix all ingredients together in the blender. 

Buttermilk Syrup

Ingredients:
1 1/2 C. Sugar
3/4 C. Buttermilk
1/2 C. Butter
2 T. Corn Syrup
1 tsp. Baking Soda
2 tsp. Vanilla
 
Instructions:
*Make in a large pan because when it boils it is really foamy and will boil over if your pan is too little.

Combine the first 5 ingredients in a large saucepan.  Heat over low heat until boiling.  Boil for 7 minutes. Remove from heat and stir in vanilla.  Store in refrigerator.

Note: It's hard to go back to maple syrup after this stuff!

Andes Mint Cupcakes

Chocolate Cakes-

Ingredients:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling-

Ingredients:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract or 3 drops of peppermint essential oil

¼ cup powdered sugar

**I like more chocolate in the middle of the cupcakes so I double the filling recipe.**  

Directions:

1. Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

2. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.  

**If you would like a chocolate chunk in the middle of the cupcake let the filling cool for 5-10 minutes before filling the cupcake.  If you fill the cupcake when the filling is right off of the stove and hot the cupcake will soak it in.** 

Mint Buttercream Frosting-

Ingredients:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract or 6 drops of peppermint essential oil

green food coloring

Directions:

1. Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well.

2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.