Auntie Ems Cheese Cupcakes Food

AUNTIE EM'S CHEESE CUPCAKES

Steps:

• 1. Heat oven to 300. Line muffin tins with paper cups
• 2. Cream the cream cheese and eggs together. Add sugar and vanilla. Fill muffin tins 3/4 full.
• 3. Bake 40 minutes. Remove from oven DO NOT TURN OFF OVEN!. Let cool 5 minutes, they will make a well in the center!
• 4. Blend topping with a spoon and fill wells. Add a drop of jelly to the center.
• 5. Return to oven and bake 5 minutes. Cool, then chill 6 hours or overnight

AUNTIE EM'S COCONUT CUPCAKES

Steps:

• MUFFINS:.
• Preheat the oven to 325 degrees F.
• In a medium bowl, sift the flour, baking soda and salt and set aside.
• In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
• On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
• Gently fold in the coconut.
• Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
• Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
• Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
• Remove the cupcakes to a rack and allow to cool completely.
• FROSTING.
• Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
• Add the butter and continue mixing on medium speed until smooth.
• Scrape down the bowl again.
• Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
• Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
• Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
• coconut.
• The cupcakes will keep for about 3 days.

COCONUT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
• With an electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
• Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
• Line a cupcake tin with paper liners. Fill each cup with batter; the batter should nearly reach the tops of the cupcake cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
• Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
• Frosting: Place cream cheese in a medium mixing bowl. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

AUNTIE EM'S RED VELVET CUPCAKES

Steps:

• 1. Preheat oven 350 degrees F.
• 2. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• 3. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
• 4. Line 2 6-cup jumbo cupcake pans with jumbo paper liners, scoop the batter into the liners and bake at 350 degrees F for 30-40 minutes or until the toothpick comes out clean. Let cool.
• 5. Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
• 6. The frosting can be used right away, or stored in the refrigerator up to a week.
• 7. Frost cooled cupcakes with the cream cheese frosting. Garnish with nonpareils.

AUNT BEE'S CHEESY POTATOES

Steps:

• Preheat oven to 325 degrees F.
• Boil potatoes in a large pot of salted water until fork tender.
• Allow potatoes to cool in large bowl. Stir in sour cream, salt, pepper, and cheese.
• Pour mixture out into a greased 9x13-inch baking dish, spread evenly. Top with fried onions.
• Bake, uncovered, for about 30 minutes, until bubbly and top is golden brown.