Butterscotch Cake Mix Cookies

I’ve previously shared a cake mix cookie recipe using our Chocolate Cake Mix, so naturally, it’s only fair to do another cake mix cookie recipe using our yellow cake mix. And I gotta say, I actually enjoyed this one a lot more, and it has absolutely nothing to do with the fact that I am a butterscotch chip junkie. Okay. So it might have a little to do with this.



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Cranberry Upside-Down Cake

We were thrilled to see how much people liked our Pear Upside-Down Cake, so we decided to one-up our upside-down cake portfolio, and share this delicious cranberry upside-down cake, which would be perfect for a holiday dessert this Christmas!



I do have to completely honest with you: It took a couple tries to actually get the cranberries to stay on the bottom in the pan, so the berries can be on top once it’s turned upside-down. But here’s the good news: Whether the berries stay on top or in the bottom, this yummy treat is still  as delicious as ever!

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Pear Upside Down Cake

So when does Fall end and we officially transition to winter exactly? Whatever that arbitrary divide is, I have a feeling that we’re getting dangerously close, and the recent temperature drop has not helped one bit.

If you ask me, I’m just going to say that as far as I’m concerned, it’s Fall until we get to December. And as it is still Fall, I wanted to share a recipe that uses probably the most underrated, yet equally, if not more delicious Fall fruits: Pears!

Pear Upside Down Cake


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Streusel-Topped Apple Cider Cupcakes

We’re in the final countdown to Thanksgiving! This may be exciting for some, but possibly panicking most… but everything’s all going to work out. So just take a chill pill.

Thanksgiving may be one of our most traditional family gatherings of the year, but more and more people are now putting their own personal twist on the untouchable traditions. For one, there’s more and more “Friendsgiving” happening, and we think our Streusel-topped Apple Cider Cupcakes might be a perfect dessert recipe to bring to one of your Friendsgiving dinner!

Pinterest_Apple Cider Cupcake


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Mojito Cupcakes

I think I speak for everyone when I say that today’s a day for some tropical thoughts.

If you’re like me and have the good fortune of residing in Minnesota, then you know that we’ve just welcomed our very first winter storm of the season.

Yippee. Hear the excitement and joy in my ever-so-dry-dripping-in-sarcasm voice?

But this is when we can use some therapeutic baking for an aromatic getaway, and sipping a mojito off some tropical island sounds pretty sweet, and the next best thing would be to bake up a boozy treat version of it.

FB_Mojito Cupcake

I must say that my personal preference when it comes to cupcake frosting is always cream cheese over buttercream or plain whipped cream. So I improvised a bit and did a cream cheese frosting, adding some mint, some lime zest and of course, some rum as well. Feel free to improvise with your frosting, too! After all, the best part about a mojito, is adding your own twist to it!

You Will Need:

1 box Immaculate Baking Co. ™ Yellow Cake Mix
1/3 cup vegetable oil
1 cup club soda
¼ cup rum or 1 teaspoon rum extract plus 1/4 cup water
3 tablespoons chopped fresh mint leaves
2 teaspoons grated lime peel

½ cup granulated sugar
¼ cup butter
1/3 cup rum or 1 teaspoon rum extract plus 1/3 cup water

3 cups whipping cream, whipped

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.
  2. In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
  3. Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
  4. Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

Fall Citrus Beer Cupcakes

I have this fascination with boozy treats.

I think I’ll be doing an entire recipe series on boozy treats, transforming classic cocktail drinks into baked yumminess. I swear I don’t have a drinking problem, but boy, I have to say whoever started this whole boozy treat creation is a visionary! And there’s probably no better time to do something like that than right now, during football season. So I thought I’d start us off with something a little bit milder and definitely a must-have drink during this time of the year – beer.

Citrus Beer Cupcakes

Now you can have your cake, and your beer, AND eat it! How glorious is that!

You Will Need:
Beer Cupcakes
1 box Immaculate Baking Co. ™ Yellow Cake Mix
All the ingredients indicated on the box
1/2 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
Orange/lime wedges and sanding sugar for garnish

Citrus Cream Cheese Frosting
12 oz cream cheese, cold
6 tablespoons butter, at room temperature
1 tablespoon freshly squeezed orange/lime juice
1 teaspoon orange/lime zest
4 cups powdered sugar

Here’s How to Get Your Mix On:

  1. Preheat oven to 350⁰F and line 24 muffin tins with cupcake liners.
  2. In a medium-sized bowl, whisk together baking mix, ingredients (eggs, butter, milk), and beer
  3. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
  4. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
  5. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
  6. Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
  7. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.

Creamy Pound Cake with Ginger Orange Sauce

It’s official – we can’t put it off and be in denial any longer, we are officially in Autumn. I say this because we’re starting to get snow in the forecast… If we don’t snap out of it and start enjoying Fall while we still can, it’ll be winter before we know it!

With that in mind, we decided to get our Baker Extraordinaire Adriana to help us capture the fall flavors using our new scratch baking mixes! There’s no better way to fully enjoy a season then through food, and we must say that she did an absolutely fantastic job, just look at this glorious Creamy Pound Cake with Ginger Orange Sauce!

Creamy Pound Cake with Ginger Orange Sauce

I’m hoping that the photos themselves would be able to sell you on just how yummylicious this fall treat is. I know that I tend to refer to all of our goodies as yummylicious, but you know what I say all the time, when in doubt, bake up one of our recipes and find out just how yummylicious it really is!

You Will Need:
1 box Immaculate Baking Co.™ yellow cake scratch baking mix
3/4 cup milk
1 package (8 oz) cream cheese, softened
1/4 cup butter, melted
4 eggs
Powdered sugar, if desired
Ginger Orange Sauce
3 tablespoons agave syrup
1 tablespoon butter
3/4 to 1 teaspoon fresh gingerroot, peeled, finely chopped
2 to 3 peeled oranges in sections or pieces (about 2 1/2 cups)
Creamy Pound Cake with Ginger Orange Sauce 2
Here’s How to Get Your Mix On:

  1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. In medium bowl, beat cake mix, milk, cream cheese, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes on medium speed. Pour into pan.
  2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
  3. Meanwhile, in 1-quart saucepan, heat agave syrup, 1 tablespoon butter and the gingerroot over medium heat about 1 minute or until butter is melted. Add orange segments; stir to coat with sauce. Pour into serving bowl.
  4. Place cake on serving plate; sprinkle with powdered sugar. Serve with sauce. Store cake loosely covered. Store sauce covered in refrigerator. FB_Creamy Pound Cake