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Ingredients:
1 1/2 cups self-rising flour
1 stick butter
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
Orange juice and sesame seeds for garnish
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Instructions:
Mix the flour and butter, then add in the sugar. Add the eggs, milk and finally the vanilla. Beat until smooth, about 1 minute. Fill the muffin tins half-way. Bake at 350 degrees for 15 to 20 minutes or until the tops are light-brown. Remove from the tins and cool. While the cupcakes are still warm, brush the tops with orange juice and sprinkle with sesame seeds.
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Ingredients:
1/2 cup (1 stick) melted butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup Hershey's Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
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Instructions:
Mix the melted butter and sugar. Add the vanilla extract and eggs, and beat until smooth. Mix together the flour, cocoa, baking powder and salt. Add gradually to the wet mixture while stirring gently. Spread into a 9-by-13-inch pan that has been lined with parchment paper. Bake for 15 minutes at 325 degrees. Let cool in the pan and then turn out onto a wire rack.
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Ingredients:
1/3 cup shortening
1/8 teaspoon salt
2 cups confectioners' sugar
4 tablespoons milk or cream
Food coloring
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Instructions:
Mix with a hand mixer on low until smooth then beat on high until fluffy and easy to spread. Add yellow and red food coloring to make the icing orange.
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Assembly:
Cut each of the cupcakes in half. Cut the brownies with a round cutter. Put a brownie round on the bottom layer of the cupcake, top with a dollop of icing and then top with the other half of the cupcake.
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Makes 4-6 dozen, depending on cookie size
Ingredients:
3 cups flour
3/4 cup sugar
2 teaspoons baking powder
Pinch salt
2 sticks butter
2 tablespoons tequila
2 eggs, lightly beaten
Zest from 1 lime
Zest from 1 orange
Large-crystal sugar
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Instructions:
Mix the flour, sugar, baking powder and salt in a mixing bowl. Cut in the butter and then add the tequila, eggs and zests. Mix well. Cut into 4 pieces. Roll out each piece into a log and roll each log in the crystal sugar. Wrap in plastic and refrigerate for at least an hour. Heat oven to 325 degrees. Cut the log into 1/4-inch-round cookies and bake on a parchment paper lined sheet for 10 to 15 minutes or until the cookies are just barely brown on the bottom.
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