Mini Firecracker Cakes Recipes

FIRECRACKER CAKE

Firecracker Cake image

Show your patriotism with this Firecracker Cake! The red, white, and blue runs inside and out!! Great for Memorial Day, the 4th of July or any occasion you want to share a little American pride!

Provided by Jamie Sherman

Time 1h

Number Of Ingredients 6

Ingredients

1 box (15.25 oz.) white cake mix
Water, vegetable oil and egg whites called for on cake mix
Red food coloring (see note)
Blue food coloring (see note)
1 container (12 oz.) white frosting
Red, white and blue sprinkles, optional

Steps:

Preheat oven according to cake mix directions. Generously grease and flour a 12-cup bundt pan; set aside.
Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into a small bowl; stir in red food coloring until well mixed. Pour another cup of the batter into a separate bowl; stir in blue food color until well mixed.
Pour red cake batter into bottom of pan. Carefully pour the white batter over red batter in pan. Carefully pour blue batter over white batter. (The blue batter does not need to cover the white batter completely). When you add the batter to the pan, do not mix with a spoon. Just pour it in so the colors don't mix but rather, just rest on top of each other in the pan.
Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 10 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30-45 minutes.
When cake is cool, divide the frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on HIGH a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting all over the cake, back and forth around the cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops of the blue food coloring until well blended. Drizzle over cake, scattering back and forth. Repeat with remaining frosting and red food coloring, making sure red, white and blue can be seen on the cake. Sprinkle with red, white and blue sprinkles, if desired. Let cake stand at room temperature until frosting is set before serving.
Store loosely covered at room temperature.

Nutrition Facts : Calories 281 calories, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, Sodium 295 grams sodium, Sugar 38 grams sugar

REFRIGERATOR S'MORES MINI CAKES

Refrigerator S'mores Mini Cakes image

Treat your guests with these delicious mini cakes that are made with Golden Grahams® and Cocoa Puffs® cereals - a refrigerated dessert for all chocolate lovers.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 30

Number Of Ingredients 9

Ingredients

3/4 cup dark chocolate chips
1/3 cup whipping cream
1 tablespoon butter
3/4 cup miniature marshmallows
3/4 cup Golden Grahams™ cereal
1/2 cup Cocoa Puffs™ cereal
2/3 cup dark chocolate chips
1/3 cup whipping cream
1 tablespoon butter

Steps:

Place mini paper baking cup in each of 30 mini muffin cups. Spray paper cups with cooking spray. In medium bowl, place 3/4 cup chocolate chips; set aside.
In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add 3/4 cup marshmallows, 3/4 cup Golden Grahams cereal and 1/2 cup Cocoa Puffs cereal; gently fold until all pieces of cereal are coated.
Spoon measuring tablespoonful mixture into each muffin cup; gently press into cups.
In small bowl, place 2/3 cup chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth.
Spoon melted chocolate over each mini cake; smooth top with butter knife or offset metal spatula. Refrigerate 3 hours or until firm. If desired, decorate each with toasted miniature marshmallows and crushed Golden Grahams cereal.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 5 g, TransFat 0 g

BARB'S FIRECRACKERS

Barb's Firecrackers image

I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning.

Provided by Prairierose31

Categories Appetizers and Snacks Wraps and Rolls

Time 1h20m

Yield 72

Number Of Ingredients 8

Ingredients

2 (16 ounce) cans refried beans
2 envelopes taco seasoning mix (such as McCormick® Original)
1 (16 ounce) container soft cream cheese
2 (7 ounce) containers prepared guacamole
8 (10 inch) flour tortillas, or as needed
72 paper cupcake liners in different colors
2 fresh red chile peppers, seeded and cut into thin strips - or as needed
2 green onions, chopped

Steps:

Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 7.5 g, Cholesterol 8 mg, Fat 3.1 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 184.3 mg, Sugar 0.8 g

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