Orange Pecan Breakfast Cupcakes Featuring Krusteaz Cinnamon Streusel Coffee Cake Mix Yield: 8 dozen cupcakes 5 lb 20 fl oz (2 1/2 cups) 16 fl oz (2 cups) 12 oz (1 1/2 cups 4 tablespoons Krusteaz Cinnamon Streusel Coffee Cake Mix 732 0118 orange juice water sour cream freshly grated orange zest Pecan Crunch Topping: 1/2 oz (1/3 cup) 2 oz (2) 16 oz (4 cups) 2 lb (small pouch) sugar egg whites chopped pecans Cinnamon Streusel Topping (enclosed) freshly grated orange zest orange juice 1. Place Krusteaz Cinnamon Streusel Coffee Cake Mix and 20 fl oz orange juice in mixer bowl. 2. Using a paddle, mix on low speed 2 minutes. 3. Continue to mix on low speed while gradually adding the water. Scrape the bowl and paddle. 4. Add sour cream and orange zest; continue to mix on low speed 1 minute. 5. Using a #24 scoop, scale batter into paper line muffin pans. 6. Sprinkle 1 tablespoon Pecan Crunch Topping over each cupcake batter. Using the tip of knife, gently swirl topping into cupcake batter. 7. For standard over, bake at 350 F for 18 22 minutes; for convection oven, bake at 300 F for 16 20 minutes. Cool completely. Pecan Crunch Topping and Orange Glaze: 1. Place sugar and egg whites in heavy sauce pan. 2. Heat over medium heat, stirring constantly with a whisk, 2 minutes or until frothy. 3. Add nuts. Using a spoon, stir to thoroughly coat nuts. 4. Spread topping mixture on parchment line baking sheets. 5. For standard oven, bake at 350 F for15 minutes; for convection oven, bake at 300 F for 15 minutes or until nuts are light brown. Cool completely, then break into small pieces. 6. Place Cinnamon Streusel Topping, pecan crunch pieces, orange zest and orange juice in large bowl. 7. Stir with a fork to combine thoroughly. Set aside. 8. ORANGE GLAZE: Place powdered sugar and 3 fl oz orange juice in medium bowl. Using a whisk, stir until smooth. Drizzle glaze over cooled cupcakes.
Raspberry Lemon Cream Cupcakes Featuring Krusteaz Deluxe White Cake Mix and Krusteaz White Icing Mix Yield: 7 dozen cupcakes 5 lb (full box) 52 fl oz (61/2 cups) 21 oz (2 cups) Krusteaz Deluxe White Cake Mix 732 7218 water, divided raspberry preserves Icing: 40 oz (5 cups) 10 oz (1 1/4 cups) 2 fl oz (1/4 cup) 5 lb (full box) cream cheese, softened butter, softened lemon juice Krusteaz White Icing Mix, 732 0800 Cupcakes; 1. Prepare Krusteaz Deluxe White Cake batter as directed on package. 2. Using a #20 scoop, scale batter into paper line muffin pans. 3. For standard oven, bake at 350 F 15 20 minutes; for convection over, bake at 300 F15 20 minutes. Cool completely. Using #230 tip and pastry bag, fill baked cupcakes with preserves. Icing: 1. Place cream cheese, butter and lemon juice in separate mixer bowl. Using a paddle, mix on medium speed 1 minute or until smooth. 2. Add Krusteaz White Icing Mix and continue to mix on low speed 1 minute. Scrape bowl and paddle. Change to medium speed and mix 5 minutes or until creamy. 3. Ice cooled cupcakes. Garnish with fresh raspberries, if desired.
Individual Pineapple Upside Down Cakes Featuring Krusteaz Deluxe Yellow Cake Mix Yield: 66 servings Cake: 5 lb ( Full Box) 52 fl oz ( 6 ½ cups) Krusteaz Deluxe Yellow Cake Mix 732 7219 water, divided Topping: 35 oz ( 5 cups) 18 oz ( 2 ¼cups) 12 oz ( 1 cup) 6 lb 11 oz ( 66 rings) 11 oz ( 66) packed light brown sugar butter or margarine, melted light corn syrup canned, sliced pineapple, drained maraschino cherries Cake: 1. Prepare Krusteaz Deluxe Yellow Cake batter as directed on package; set aside. Topping: 1. Place brown sugar, butter or margarine and corn syrup in mixer bowl. Using a paddle, mix on low speed 30 seconds. Spoon 1 rounded tablespoon brown sugar mixture into 66, prepared 6 oz ramekins. 2. Top brown sugar mixture with pineapple ring and maraschino cherry. Using #16 scoop, scale cake batter into ramekins. 3. For standard oven, bake at 350 F 20 25 minutes; for convection oven, bake at 300 F 20 25 minutes 4. Cool 5 minutes. Invert while still warm onto individual dessert plates. Plate with small amount caramel sauce and garnish with whipped topping and cherries, if desired.
Mixed Berry Buckle Featuring Krusteaz Blueberry Muffin Mix Yield: 64, 3x2 inch servings Buckle: 4.5 lb( Full Box) 32 fl oz (4 cups) 8 oz (1 cup) 2 teaspoons 1 teaspoon 12 oz (6) 40 oz (8 cups) 27 oz (4 cups) 1 can blueberries (included) Krusteaz Blueberry Muffin Mix, 734 0200 water butter, softened vanilla extract almond extract eggs fresh or frozen mixed berries fresh or frozen peaches, coarsely chopped drained and rinsed Streusel: 12 oz (4 cups) 8 oz (1 cup) quick cooking oats sugar butter, melted Buckle: 1. Place water, 64 oz (13½ cups) Krusteaz Blueberry Muffin Mix, softened butter, vanilla, almond extract and eggs in mixer bowl. 2. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. 3. Continue to mix on low speed 1 minute. 4. Scale batter into prepared 24x16x1 inch sheet pan. For increased volume, use prepared cake frame. 5. Spoon mixed berries, peaches and blueberries over batter in pan. StreuseL: 1. Place 8 oz (1½ cups) Krusteaz Blueberry Muffin Mix, oats, and sugar in mixer bowl. Stir until blended. 2. Sprinkle streusel over fruit in pan. 3. Drizzle melted butter over streusel. 4. For standard oven, bake at 350 F for 55 60 minutes; for convection oven, bake at 300 F for 40 45 minutes or until toothpick inserted into center comes out clean. Drizzle with white icing, if desired.
Homestyle Blueberry Lemon Cream Bars Featuring Krusteaz Lemon Bars Mix Yield: 96, 2 inch servings 3 lb 2 oz (small pouch) 4 lb 14 oz (large pouch) 32 fl oz (4 cups) 30 oz (6 cups) Lemon Bar Complete Crust Krusteaz Lemon Bar Filling Mix, 732 0870 half and half frozen blueberries 1. Place complete crust into two, prepared (lightly greased or paper lined) 16x12x1 inch half sheet pans (25 oz crust each pan). Spread evenly and press down firmly. For standard oven, bake at 350 F 14 16 minutes; for convection oven, bake at 300 F 10 12 minutes (crust will be pale). 2. Place lemon filling mix and half and half in large bowl. Using awire whisk, mix until well blended. 3. Pour lemon filling mixture over hot crust. Evenly distribute 3 cups blueberries in each half sheet pan. For standard oven, bake at 350 F 33 35 minutes; for convection oven, bake at 300 F 23 25 minutes. Do not overbake. Filling appears underbaked but cools to doneness. 4. Cool completely before cutting. 5. Dust with powdered sugar and garnish with whipped cream and blueberries, if desired.