Mother’s Day can be stressful! Making sure Mom is treated like a Queen without losing your sanity can be tough. That’s why I have for you three foolproof recipes for Mother’s Day dessert that are simple but imaginative. They’ll remind you and Mom of fond memories of childhood. Take a walk down Memory Lane this Mother’s Day with these sweet treats!
S’Mores Love Cupcakes
Ingredients:
-1 1/3 c finely crushed Graham Crackers, plus more for sprinkling
-Chocolate Cake Mix
-Fluff
-1/4 c butter, melted
-2 T sugar
Directions:
– Prepare Chocolate Cake Mix as directed on Box, set batter aside.
– Preheat oven to 350 degrees.
– Combine 1 1/3 cups crushed graham cracker, butter and sugar in a medium bowl, stir well to evenly distribute ingredients.
– Put paper cupcake liners in cupcake pans, should make about 2 dozen. Drop 1 rounded Tablespoon of Graham cracker mixture in each liner. Using your fingers press down the graham cracker to make one smooth layer on firm graham cracker, repeat. Bake for 12 minutes.
-Fill each cupcake liner with filling and bake according to package instructions.
-Allow cupcakes to cool then ice them with the fluff. Sprinkle additional crushed graham crackers on top immediately before fluff settles.
Banana & Nutella
Ingredients:
-Banana Bread/Muffin Mix
-Fudge Topping (Like you would buy for ice cream)
-Nutella
-Buttercream Frosting
Directions:
– Mix and bake Banana Muffin mix according to package directions.
– Allow to cool on rack.
– In a shallow bowl heat a few tablespoons of the fudge topping in the microwave until warm and liquid-y, about 30 seconds. One at a time, dip each cupcakes top in the fudge. You should have a thin layer of fudge on each cupcake. You will probably have to heat up more fudge, but using a small amount at a time ensures the topping is thin and doesn’t make as big of a mess. Allow fudge to cool and set.
– To make Nutella/Buttercream frosting mix parts buttercream to 1 part nutella. Spoon the frosting into a pastry bag or ziplock bag (and cut the tip off one of the corners). Decorate each cupcake with the frosting in a hatch mark or spiral pattern. Ideally some of the fudge should show through you pattern.
PB&J; Just Like Mom Used to Make!
Ingredients:
-White Cake Mix
-Buttercream Frosting
-Creamy Peanut Butter
-Your choice of fruit Jelly (I recommend Grape!)
Directions:
– Make and bake Cake Mix according to package directions (It’s best to use White Cake Mix because it’ll look like little white bread PB&J; sandwiches when you are done)
– For Stuffing the cupcakes with Jelly you have two options
1) Fill a metal tipped pastry bag with warmed and thinned jelly. Stick metal tip into center of each cupcake and distribute about a teaspoon or two of the jelly.
2) Using a small sharp knife cut a conical hole in the top of each cupcake and fill with jelly.
– Make the Peanut Butter frosting by mixing two parts buttercream to one part peanut butter. Ice cupcakes.
