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Sweet Poison Cocktail

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Ingredients

1 oz. Light Rum
2 oz. Coconut Rum
1 oz. Blue Curaçao
Pineapple Juice

Instructions

  1. Shake alcohol with ice, then pour over fresh ice.
  2. Add pineapple juice to top it off.

Chocolate Nutella Mug Cake

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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

  1. Mix dry ingredients completely.
  2. Mix in the rest of the ingredients completely.
  3. 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

  1. Add Graham Cracker crumbs to a medium sized bowl. Add granulated sugar and whisk until well combined.
  2. Add melted butter and whisk until fully coated.
  3. 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.
  4. Put the cupcakes liners in the fridge to set.
  5. In a separate large bowl, use a hand mixer to mix the cream cheese until it’s smooth.
  6. Add in the vanilla, lemon juice, and powdered sugar. Mix until fluffy.
  7. 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.
  8. Fold 1/3 of the cream cheese into the whipping cream mixture until combined. Repeat twice with the rest of the cream cheese.
  9. Scoop the filling into the mini cupcake liners to the top.
  10. 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

  1. Add dry ingredients to a dry bowl and whisk until combined.
  2. Cream the butter and sugar together in a separate large bowl. Mix on a low speed until well-combined, light, and fluffy.
  3. 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.
  4. Add in the vanilla and mix.
  5. Add in the dry ingredients a little at a time and mix on low speed until no dry spots are visible.
  6. Next add in the milk as a steady pour or a little at a time.
  7. Fold in the lemon juice and zest.
  8. Fill the cupcake liners 2/3 of the way full. Bake at 350 degrees for 20 minutes.
  9. Combine cream cheese and butter in a new bowl using a hand mixer.
  10. Add powdered sugar 1 cup at a time,
  11. 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.
  12. Pipe the frosting onto the cupcakes.

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