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Don't just say it, bake it.™

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Cupcakes

Amaretto Stone Sour Cupcake

Cat Davis Recipe shared by:
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The only buzz you'll get from this cupcake is the sweet sensation of the classic Amaretto Stone Sour beverage turned into

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Ingredients

  • Cake Batter:
  • 1 box Duncan Hines Orange Delight Cake Mix
  • 3 large eggs
  • 1/3 cup of vegetable oil
  • 1 cup water
  • 1/3 cup orange juice
  • Frosting:
  • 1/2 stick butter
  • 1/4 cup vegetable shortening
  • 1 TBS Amaretto liqueur
  • 1/2 TBS sweet and sour mixer
  • 1 1/2 cups powdered sugar
  • 1 maraschino for garnish

Baking Instructions

  1. Preheat oven to 350 degrees F
  2. Prepare Duncan Hines cake mix as directed, substituting orange juice and water for the original package directions.
  3. Line cupcake pan with liners and fill batter 2/3 of the way.
  4. Bake 20-25 minutes or until toothpick comes out clean.
  5. Cream butter, shortening liqueur, sweet and sour mixer. Add powdered sugar and mix until soft peaks form.
  6. Frost cupcakes with chilled Amaretto buttercream and garnish with a cherry.

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Tips

Corn On The Cob Decorating Tip

Corn On The Cob Decorating Tip

This perfect BBQ side is easier than it looks. Top your frosted cupcakes with yellow and white jellybeans to create sweet corn on the cob cupcakes. DecoratingTip: Serve cupcakes in threes with corn holders for an even more authentic look.


Cheesecake - Fool-Proof Freezing

Cheesecake - Fool-Proof Freezing

To freeze, seal a whole cheesecake or pieces in heavy foil or an airtight container. You should plan on using a whole cheesecake within one month and individual pieces within two weeks. To serve, loosen the covering and thaw the whole cheesecake in the refrigerator for 24 hours or thaw individual pieces at room temperature.





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