Strawberry Chip 4th of July Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Cherry Chip Cake Mix
3 eggs
1/2 C oil
1 C water24 cupcake liners
1 ziplock bag (sandwich size)
1 can of cream cheese frosting
1 24 pk fresh strawberries
Vanilla Almond Bark
blue sprinkles
wax paper
Directions:
1. Preheat oven to 350 degrees F.
2.  Prepare cake mix according to box.
3. Fill cupcake liners 2/3 full with cake batter
4. Bake as directed on the box (18-20 minutes)
5. While baking, melt vanilla almond bark on stovetop (low heat and stir consistently to prevent burning)
6. Pour sprinkles in small bowl.

7. Dip strawberries 3/4 of the way into melted almond bark and then immediately  half way into the sprinkles. 

8. Lay on wax paper to let the almond bark/sprinkles solidify. 

9. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.

10. Garnish the top with red, white and blue strawberry. 


MMMMM Enjoy every last bite! 

Chocolate Caramel Pretzel Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Yellow Cake Mix1 C of Caramel Coffee Creamer
3 eggs
1/2 C soften buttered
24 cupcake liners
1 ziplock bag (sandwich size)
1 can of chocolate frosting
1 bottle of caramel syrup
1 dispenser bottle
1 bag of pretzels

Directions:
1. Preheat oven to 350 degrees F.2.  In a medium sized mixing bowl, combine cake mix, butter, caramel creamer. 3. Use mixer to beat the ingredients together until they are a smooth constancy. 4. Fill cupcake liners 2/3 full with cake batter5. Bake as directed on the box (18-20 minutes)
6. While baking, fill dispenser bottle with caramel syrup
7. Once out of the oven, use the dispenser to poke 4-5 holes throughout the cupcake and fill with syrup.

8. While cupcake is cooking, mix frosting with 4tbsp of caramel syrup. 

9. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.

9. Garnish the top with broken pretzel pieces, caramel and one complete pretzel . 


MMMMM Enjoy every last bite! 

Peanut Butter Crunch Cupcake Recipe Card

Ingredients:
Cupcakes:
1 box of Betty Crocker Devils Food Cake Mix

1/3 C oil

3 eggs

1  1/4 C water

24 cupcake liners



Frosting:

• 1 C creamy peanut butter
  5 Tbs butter (at room temperature)
  1 C powdered sugar
  1 tsp vanilla
  1/4 tsp salt
  1/3 C heavy whipping cream
  1/4 C of chopped nuts
  1/4 C of mini chocolate chips1 ziplock baggie (sandwich size)

Cupcake Directions:
1. Preheat oven to 350 degrees F.
2. Combine powered cake mix with oil, eggs, and water.
3. Mix with mixer.
4. Fill cupcake liners 2/3 way full.
5. Bake 18 minutes.

Frosting Directions:

1. 1. Combine peanut butter and butter with a mixer.
   2. Gradually add in powder sugar.
   3.  Add salt and vanilla to mix.
   4.  Add the whipping cream, mix completely.
   5. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
   6. Top frosting with nuts and mini chocolate chips. 

MMMMM Enjoy every last bite! 

S'More Mallow Cupcake Recipe Card

Ingredients:
2 Tbsp mini semi-sweet chocolate chips
3 C. Honey Maid Lil' Squares Honey Grahams
3 C Mini Marshmallows
2 Tbsp butter
10 foil lined muffin liners

Directions:
1. Microwave butter and 2 cups of the marshmallows in a large microwavable bowl on high for  1 minute (stirring every 30 seconds)
2. Add grahams and remaining 1 cup of marshmallows; stir to coat evenly. 
3. Use greased hands to immediately press graham mixture into the foiled lined muffin cups.
4. Sprinkle with chocolate chips.
5. Cool in refrigerator for 30 minutes

MMMMM Enjoy every last bite! 

Cherry Coke Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Milk Chocolate Cake Mix
1 Can of Cherry Coke/Cherry Pepsi
1 jar of Maraschino Cherries
24 cupcake liners
1 ziplock bag (sandwich size)
1 can of vanilla frosting

Directions:
1. Preheat oven to 325 degrees F.
2.  In a medium sized mixing bowl, combine cake mix and can of pop. 
3. Use mixer to beat the two ingredients together until they are a smooth constancy. 
4. Fill cupcake liners 2/3 full with cake batter
5. Bake as directed on the box (18-20 minutes)
6. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
8. Place a Maraschino Cherry on top frosting as a garnish.

MMMMM Enjoy every last bite! 

Strawberry Rhubarb Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker White Cake Mix
3 egg-whites
1 1/4 C Water
1/3 C Vegetable Oil
1 1/2 C finely chopped rhubarb12 fresh strawberries
24 cupcake liners
1 ziplock bag (sandwich size)
1 can of strawberry frosting

Directions:
1. Preheat oven to 325 degrees F.
2. Prepare cake mix according to box.
3. Add rhubarb to cake mix.
4. Fill cupcake liners 2/3 full with cake batter
5. Bake as directed on the box (18-20 minutes)
6. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
8. Cut strawberries in half and use to top frosting as a garnish.


MMMMM Enjoy every last bite!