Fudge Lovers Strawberry Truffle Cake

Fudge Lover's Strawberry Truffle Cake Indulge in a decadent chocolate cake dessert bursting with fresh strawberries and enrobed in rich ganache. Makes 12 servings
Cake:
1 box Betty Crocker SuperMoist chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box Ganache Filling and Topping:
2 packages (8 ounces each) semisweet baking chocolate, finely chopped
1 1/3 cups whipping cream
1/4 cup butter (do not use margarine)
2 cups cut-up fresh strawberries
Garnish: 6 fresh strawberries, cut in half lengthwise through stem
1/4 cup white vanilla baking chips
1/2 teaspoon vegetable oil
1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom only of 13 x 9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. 2. Bake as directed on box for 13 x 9-inch pan. Cool completely, about 1 hour. 3. Meanwhile, in large bowl, place chopped chocolate; set side. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth. 4. Line bottom of 9-inch springform pan with waxed paper round. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold. 5. Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake. 6. In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day.

From Woman's World magazine

Tie Dyed Justin Bieber Cupcakes

I made these for Delaney's 7th birthday. I used a white cake mix and made it normally. Then I divided the batter and put different color food coloring in each bowl, put them in cupcake liners and baked.
I made buttercream frosting and dyed them purple. And put sprinkles on top.
The day before I took white chocolate chips and melted them and dyed pink and purple. I used a cake decorating bag and wrote out some Justin Bieber songs and other cute things. Let them dry.
After they were hard I put them on top of the frosted cupcakes.

Wilton's Buttercream Frosting:

1/2 C shortening
1/2 C (1 stick) butter, shoftened
1 tsp vanilla
4 C confectioners sugar
2 tbs milk

confetti cheesecake cupcakes with cake batter frosting

From: http://www.facebook.com/note.php?note_id=227008443995265
INGREDIENTS
Confetti (or Funfetti) cake batter, use your favorite homemade or boxed version)8 oz package cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla
Preheat oven to 350 and line 24 muffin tins with liners. Spoon cake batter into each tin until it is about 1/2 full. In a medium bowl, beat cream cheese, egg, sugar and vanilla on medium speed until smooth. Spoon one spoonful over the top of each cupcake. Bake for about 15 minutes or until set.

Cake Batter Cream Cheese Frosting:
1 stick salted butter, softened
8 oz cream cheese, room temperature
1/2 teaspoon vanilla
1 teaspoon Baker's Mystery Flavor (you could omit this, but I really liked the baked flavor it adds)
3 cups powdered sugar
1/2 cup white cake mix (MIX--NOT BATTER)

In the bowl of a mixer, beat butter, cream cheese and extract(s) on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in a bit of heavy ix in a bit of heavy cream or milk until desired consistency is reached. Once cupcakes are cool, frost generously. And add sprinkles.