TOPSY TURVY CUPCAKES
This is my favorite cupcake recipes. I don't frost them, but you can if you like. I have found that the foil cupcake liners work best without the paper liners in them.
Provided by Amy Cook Provstgaard
Categories Other Desserts
Time 45m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350 degrees.
- 2. Cream Cheese Mixture Beat cream cheese, egg, sugar, and salt until smooth. Stir in chocolate chips. Set aside.
- 3. Cupcake Mixture Mix liquid ingredients in large bowl. Add dry ingredients in order shown to the liquid mixture. Mix well.
- 4. Fill cupcake liner 1/2 full of cupcake mixture. Top with 1 tablespoon of cream cheese mixture.
- 5. Bake at 350 degrees for 30 to 35 minutes.
TOPSY TURVY CUPCAKES
These are simple to make and such a surprise when you bite into them. I made them the first time for my son's 5th birthday party. That was 25 years ago! They are always a huge hit and the best part...no frosting required.
Provided by Kathy Joppie
Categories Cakes
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Combine second set of ingredients: flour, cocoa, salt, oil, vanilla, sugar, baking soda, water and vinegar in a separate bowl. Fill paper lined muffin tins 2/3 full with cocoa mixture. Top each with a spoonful of cream cheese mixture.
- 2. Bake @ 350 degrees for 30-35 minutes. DO NOT FROST
TOPSY TURVY CAKE
Butternut squash, apple and yes, pineapple makes this unique variation of a pineapple upside down cake the perfect choice for autumn. It has the traditional brown sugar-pineapple topping with a very moist and oh so delicious spice cake twist. The recipe was tested in a 4 quart oval crock-pot and would work fine in a 4 quart round crock-pot as well. A friend of mind reported that the cake worked well in a 5 quart round crock-pot.
Provided by PaulaG
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
- Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
- Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
- Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
- Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
- Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
- Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
- Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
- Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.
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