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Betty Crocker Cupcakes, Cakes & More Magazine Review

I was just flipping through my new April/May 2010 Betty Crocker Cupcakes, Cakes & More magazine, searching for something to make this weekend. The magazine has a lot of fun, creative ideas on baking cupcakes, cakes, cheesecakes, cookies and bars. I’m eyeing the Lime Cheesecake Dessert Squares with caramel and pecans on top  Mmm! 

There are also coupons in the back and 16 pullout recipe cards, which naturally I ripped out and added to my recipe collection! But then I noticed that my organizational skills aren’t the best and my recipes are all over the place! Yikes! So the next time I want to find the recipe card for the yummy Banana Creme Squares or the Chocolate Covered Strawberry Tarts from this magazine, I’m going to have to dig through my drawer full of recipe cards, magazine pages, hand written notes, printed-off online recipes, etc. and call for backup!

This made me think that maybe I need to find a better system for organizing my recipes! I can't wait to hear your tips!


How do you keep your recipes organized?

  • Recipe Index Cards in a box (0%)
  • Cookbooks (0%)
  • Scrapbooks (50%)
  • Online Recipe Boxes (BettyCrocker.com) (0%)
  • Saved on my computer (50%)
  • Other? Please share below! (0%)
  • Total Votes: 2

 

 

And here’s a recipe that’s not on the site just yet, an exclusive sneak peek! Wink  …

Pink Champagne Cupcakes

Champagne Cupcakes
1 box Betty Crocker SuperMoist white cake mix
1 ¼ cups Champagne
1/3 cup vegetable oil
3 egg whites
4 or 5 drops red food color

Champagne Frosting
½ cup butter or margarine, softened
4 cups powdered sugar
¼ cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring

Garnish
Pink decorator sugar crystals
Edible pink pearls

Directions

1.    Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cup in each of 24 regular-sized muffin cups.
2.    In large bowl, combine dry cake mix and champagne.  Add oil, 2 eggs and food color.  Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups
3.    Bake 17 to 22 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan to cooling rack.  Cool completely, about 30 minutes.
4.    In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pealrs.


How do you organize your recipes?  I could use some creative advice from our trusted community members!

3/5/2010 4:47 PM

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