Pineapple Upside-Down Muffins

Ok, so these aren't really upside-down muffins, but they sure do the trick if you ever catch yourself craving pineapple upside-down cake. You can make this with a box of yellow cake mix, and I'm sure that it works with any other yellow cake from scratch.

1 box of yellow cake mix
can of pineapple (we did crushed, I'm sure tidbits would work, too)
jar of maraschino cherries
butter
brown sugar

Mix the cake up as directed, BUT instead of using just water, mix pineapple juice from the can with water until you have the directed ammount and use that in the mix. Mix in pineapple and cherries (we sliced them in half). You can really use however much you want, but we used about half the can of crushed pineapple and a little over half the jar of cherries. Bake into cupcakes.

Melt a stick of butter and mix brown sugar in. It should not form a paste--that's too much brown sugar. Drizzle brown sugar/butter mixture on top of cupcakes (this is to make up for the fact that you did not bake the cupcakes upside down soaking in a similar brownsugar/butter mixture). Viola! Easy to make, and they go fast!

Buttercream Frosting

This is a great frosting recipe for cakes and decorating. It works great and is very yummy too. That way it can look good AND taste great too.

Buttercream Frosting

1/2 cup solid vegetable shortening

1/2 cup butter or margarine

1 teaspoon Clear Vanilla (can get anywhere Wilton products are sold)

4 cups Powdered Sugar (that is approx. 1/2 of the 2 lb. package)

2 tablespoons milk

Cream together butter and shortening with electric mixer (make sure your butter is not hard, the best is to leave it out to warm). Then add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best, keep in refrigerator until ready to use. In an airtight container, this icing can be stored up to 2 weeks. Re-whip before using. Makes 3 cups. (This recipe can be found in the Wilton 2008 Yearbook, pg. 114)

I have found when mixing in the coloring it is best to use a spatula and do it by hand, if you use the mixer your icing will be whipped too much and be more the consistency of hard cool whip.

those ubiquitous BYU mint brownies

I just pulled this from the BYU Alumni Newsletter. You may already have the recipe or the newsletter, but for those who don't - eat your hearts out!

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.