Crocker - Betty Crocker 20 best boozy baking recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20126-2

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 30 Minutes Start to Finish: 1 Hour 35 Minutes Makes 24 cupcakes

• Cupcakes
• 1 box Betty Crocker SuperMoist devils food cake mix
• cup water
• cup Zinfandel wine
• cup vegetable oil
• 3 eggs
• 1 cup miniature semisweet chocolate chips
• Frosting
• 6 cups powdered sugar
• cup butter, softened
• cup unsweetened baking cocoa
• teaspoon salt
• cup Zinfandel wine
• Garnish
• Chocolate curls

Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, cup wine, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in cup wine. If frosting is too thick, beat in more wine, a few drops at a time. Frost cupcakes. Garnish with chocolate curls.

1 Cupcake: Calories 290; Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 35mg; Sodium 190mg; Total Carbohydrate 50g (Dietary Fiber 1g); Protein 2g Exchanges: Starch, 3 Other Carbohydrate, 1 Fat Carbohydrate Choices: 3

Tip To make chocolate curls, warm a chocolate bar by holding it in your hands for several minutes until slightly softened. Using a vegetable peeler, shave the chocolate in long strands along the smooth side of the chocolate. Transfer the curls with a toothpick to the cupcakes.

Prep Time: 30 Minutes Start to Finish: 2 Hours 15 Minutes Makes 12 servings

• Cake
• 1 box Betty Crocker SuperMoist white cake mix
• 1 cups champagne, room temperature
• cup vegetable oil
• 3 egg whites
• 4 to 5 drops red food color
• Frosting
• cup butter, softened
• 4 cups powdered sugar
• cup champagne, room temperature
• 1 teaspoon vanilla
• 4 to 5 drops red food color
• Garnishes, if desired
• Pink decorator sugar crystals
• Edible pink pearls and/or edible pink glitter

Heat oven to 350F (325F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with baking spray with flour.

In large bowl, stir together cake mix and 1 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.

Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans; place on cooling racks. Cool completely, about 1 hour.

In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.

1 Serving: Calories 460; Total Fat 15g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 20mg; Sodium 340mg; Total Carbohydrate 72g (Dietary Fiber 0g); Protein 2g Exchanges: Starch, 4 Other Carbohydrate, 3 Fat Carbohydrate Choices: 5

Tip Sprinkle garnishes on the cake just before serving to maximize their sparkle and keep them from absorbing moisture and melting into the frosting.

Prep Time: 40 Minutes Start to Finish: 3 Hours 5 Minutes Makes 12 servings

• Cupcakes
• 1 box Betty Crocker SuperMoist yellow cake mix
• cup water
• cup dry champagne
• cup vegetable oil
• 3 eggs
• 2 teaspoons grated lemon peel
• Filling
• cup lemon curd (from 10-oz jar)
• 1 tablespoon sour cream
• Icing
• 2 cups powdered sugar
• 2 tablespoons butter, melted
• 3 tablespoons fresh lemon juice
• Garnish, if desired