Birthday Sweets--Recipes

These are all of the sweets that I baked for the bunny's birthday.

Lemonberry Cake from The Best of Bridge p. 182

18 oz unsweetened frozen blueberries, thawed
1 pkg. 2 layer lemon cake mix (this part made me feel like I was cheating!)
8 oz lemon or vanilla yogurt
4 eggs

Glaze
1 cup icing sugar
4 tsp milk

Blueberry Sauce
1 cup sugar
2 Tbsp cornstarch
1 cup water
3 Tbsps lemon juice
whipped cream for topping

Directions:
Rinse and drain berries, reserving liquid. Combine cake mix, eggs and yogurt, beating 2 minutes. Fold in half of drained berries. Bake in greased 10" tube or bundt pan at 350 degrees for 45 minutes, or until done. Do not invert pan or remove until cake is cool.
Make glaze and drizzle over cake.
In a pan, combine sugar, cornstarch, then the water. Bring to boil and cook two minutes. Add blueberries and juice. Additional cornstarch may be added if a thicker sauce is desired.
To serve, reheat sauce and pour over cake slices on serving plates, and add a dab of whipped cream to each serving.

Super Chocolate Cake from Best of Bridge, p. 206

1 cup white sugar
3 Tbsp butter
1 egg
1/2 cup cocoa--fill with boiling water to make one cup of liquid
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup boiling water

Cream sugar and butter; add beaten egg and cocoa liquid. Mix soda and boiling water. Add this and remaining ingredients, mix well, and pour into greased 9X9 pan (or cupcakes). Bake for 30 minutes at 350 degrees--baking less time for cupcakes.



Mini Brownie Cupcakes

These are amazing little vegan brownies. They are like two-bite brownies.
I added some mint icing on top, these are sinful!



Buttercream Icing

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon clear vanilla extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons milk
Makes: Icing makes about 3 cups.

Instructions: (Medium Consistency)
In large bowl, cream shortening and butter with electric mixer.
Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks.

Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.