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Sweet Poison Cocktail
Follow along with our Facebook video!
Ingredients
1 oz. Light Rum
2 oz. Coconut Rum
1 oz. Blue Curaçao
Pineapple Juice
Instructions
- Shake alcohol with ice, then pour over fresh ice.
- Add pineapple juice to top it off.
Chocolate Nutella Mug Cake
Follow along with our Facebook video!
Ingredients
¼ Cup All Purpose Flour
¼ Cup Granulated Sugar
3 Tbsp. Cocoa Powder
¼ tsp Baking Powder
1 egg
Pinch of Salt
3 Tbsp. Nutella
3 Tbsp. Milk
3 Tbsp. Oil
Instructions
- Mix dry ingredients completely.
- Mix in the rest of the ingredients completely.
- Transfer to 1-2 mugs and microwave for about 2 minutes.
No Bake Mini Cheesecake Bites
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Ingredients
1 1/2 Cups Graham Cracker Crumbs
1 Cup Powdered Sugar
1/4 Cup Granulated Sugar
1 1/2 Cups Heavy Whipping Cream
16 oz. Cream Cheese at Room Temperature
6 Tbsp. Unsalted Butter
1 tsp. Vanilla Extract
2 tsp Fresh Lemon Juice
Instructions
- Add Graham Cracker crumbs to a medium sized bowl. Add granulated sugar and whisk until well combined.
- Add melted butter and whisk until fully coated.
- Use a rounded teaspoon to measure the crust into mini cupcake liners. Pack the crust down with the teaspoon. This recipes makes 48 minis or 24 regular size cupcake liners.
- Put the cupcakes liners in the fridge to set.
- In a separate large bowl, use a hand mixer to mix the cream cheese until it’s smooth.
- Add in the vanilla, lemon juice, and powdered sugar. Mix until fluffy.
- In a separate small mixing bowl, mix the heavy whipping cream on a low setting for approximately one minute. After a minute, mix at medium or high speed until stiff peaks form.
- Fold 1/3 of the cream cheese into the whipping cream mixture until combined. Repeat twice with the rest of the cream cheese.
- Scoop the filling into the mini cupcake liners to the top.
- Cover tightly with a plastic wrap and put them in the fridge for 4-6 hours to set.
Lemon Cupcakes With Blackberry Cream Cheese Frosting
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Ingredients
1 1/2 Cups All Purpose Flour
1 Cup Granulated Sugar
1 Cup Milk
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
Zest & Juice of 2 Lemons
2 Eggs
1/2 Cup Room Temp Unsalted Butter
Frosting Ingredients
3 Cups Powdered Sugar
1 Cup Blackberries
8 oz. Cream Cheese at Room Temperature
1/4 Unsalted Butter at Room Temperature
1 tsp Vanilla Extract
A Pinch of Salt
Instructions
- Add dry ingredients to a dry bowl and whisk until combined.
- Cream the butter and sugar together in a separate large bowl. Mix on a low speed until well-combined, light, and fluffy.
- Add in the eggs one at a time, mixing into the butter and sugar mixture and scraping down the side of the bowl as necessary.
- Add in the vanilla and mix.
- Add in the dry ingredients a little at a time and mix on low speed until no dry spots are visible.
- Next add in the milk as a steady pour or a little at a time.
- Fold in the lemon juice and zest.
- Fill the cupcake liners 2/3 of the way full. Bake at 350 degrees for 20 minutes.
- Combine cream cheese and butter in a new bowl using a hand mixer.
- Add powdered sugar 1 cup at a time,
- Add in the vanilla, salt, and blackberry puree. Strain the blackberries after placing in a food processor for 15 seconds for a smooth frosting with no seeds.
- Pipe the frosting onto the cupcakes.
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