Beery - Pink Princess Cookbook

These taste heavenly!

Makes 24 cupcakes

Preheat oven to 350 degrees.

Make cake mix according to package directions, adding vanilla and almond extract.

Mix on low speed for about 1 minute, then mix on medium for 1 more minute.

Fold in confetti sprinkles.

Line two 12-cup cupcake pans with foil cupcake liners. Spoon batter into each cup, filling three-fourths full. Bake about 25 minutes or until the tops are dark golden brown. Do not underbake.

Carefully remove cupcakes from oven and cool in pan 5 minutes. Remove from cupcake pans and cool at least 1 hour before frosting.

Frost with clouds of whipped cream on each cupcake and sprinkle with coconut.

A cake fit for a princess!

Makes 1 round 2-layer cake

Preheat oven to 350 degrees.

In a medium-sized bowl, cream together butter and sugar with an electric mixer. Beat in eggs, one at a time. Then stir in vanilla.

Stir a small amount of pink food coloring into the milk and set aside. In another bowl, combine salt, baking powder, and flour. Add to batter alternately with colored milk. Beat until smooth and creamy, about 1 minute.

Divide batter between one 8-inch round cake pan and one 6-inch round cake pan, each sprayed generously with nonstick cooking spray and lined with circles of waxed paper or parchment paper.

Bake 30 to 35 minutes. The smaller cake may be done a few minutes before the bigger cake. Cakes should be golden brown. When touched lightly, they should not leave fingerprints.

Cool in pans 10 to 15 minutes, then carefully remove by placing a plate or rack over each cake pan and inverting the cake onto it. Cool another 10 to 15 minutes before frosting.

When cakes are cool, center smaller cake on top of larger one.

To make the frosting, beat butter in a large bowl with an electric mixer. Slowly add powdered sugar, one-half cup at a time, alternately with milk. Add vanilla.

Stir in a tiny bit of pink gel food coloring. Add extra milk, 1 tablespoon at a time, if necessary.

Frost and decorate with sprinkles.

This dessert is berry delicious!

Makes 4 to 5 servings

Thaw dough for 30 minutes before using.

Preheat oven to 375 degrees.

Open one sheet of puff pastry and place on floured work area. Gently roll out and smooth pastry.

Use a cookie cutter to cut out a total of 12 to 15 pastries.

Place individual pastries on a foil-lined cookie sheet sprayed with nonstick cooking spray. Brush pastries lightly with melted butter, and sprinkle lightly with sugar.

Bake for about 15 minutes. Remove from oven and cool for 5 minutes before removing from cookie sheet.

Combine assorted berries, sugar, and vanilla in a bowl. Set aside.

Place one puff pastry round on a plate and spoon berries on top.

Put a second pastry round on top of that and add more berries.

Top with a third pastry round. Finish off with a dollop of whipped cream and assorted berries.

If your shortcake stack begins to slide, secure each pastry round to the next with a toothpick. Be careful not to bite the toothpicks!

Float away on a cotton candy cloud!

Makes 24 cupcakes

Preheat oven to 350 degrees.

Make cake mix according to package directions, substituting milk for water and adding vanilla.

Line two cupcake pans with pink paper cupcake liners. Divide batter evenly between liners. Bake according to package directions.

Cool cupcakes 10 to 15 minutes.

Meanwhile, in a medium bowl stir 1 to 2 drops of pink gel food coloring into prepared frosting. Blend well. Then frost cupcakes.

Divide cotton candy into 24 small sections and set each one on top of a frosted cupcake.

Sugar and spice and everything nice!

Makes 24 cookies