Orange Dream Mini Cupcakes

Prep: 1 hour

Bake: 15 min. + cooling

YIELD: 4 dozen.

Ingredients

Buttercream:

Instructions

Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.
For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.
Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

Strawberry Cheesecake Bites

Prep/Total Time: 30 min.

YIELD: 20 servings.

Ingredients

Instructions

For filling, beat cream cheese, confectioners' sugar and extract until smooth.
Remove stems from strawberries. Using a paring knife or small melon baller, cut a 1-in.-deep opening in the stem end of strawberries. Pipe or spoon cream cheese mixture into openings. Place on a waxed paper-lined baking sheet.
In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over strawberries; if desired, sprinkle with graham cracker crumbs. Refrigerate until set.

Blueberry Maple Mini Cheesecake Parfaits

Prep Time 20 Minutes minutes

Servings12

Ingredients

1 cup Frozen Blueberries (I used Wyman’s of Maine Fresh Frozen Wild Blueberries)
1 cup almond meal
3 Tablespoons maple syrup, divided (1 for crust, 2 for cheesecake mixture)
1 Tablespoon butter melted
8 oz light cream cheese at room temperature
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract

Instructions

Place blueberries in a small strainer or colander and allow to thaw.
In a small bowl, toss together the almond meal, 1 Tablespoon maple syrup, and melted butter. Divide between twelve mini dessert cups or glasses and press down firmly.
In another bowl, using a hand mixer, blend together the cream cheese, Greek yogurt, vanilla, and remaining 3 tablespoons maple syrup.
Using a piping bag or carefully with a spoon, top each of the crusts with about a tablespoon of the cheesecake mixture.
Set aside some of the thawed blueberries for topping the parfaits (about 36 to allow three per parfait, if you are making 12). Divide the remaining blueberries between the parfaits, then top with the remaining cheesecake mixture.
Garnish with the reserved blueberries.