60 cup cat recipes

Frozen fruit salad cups with strawberries, bananas, crushed pineapple, and apricot nectar in a simple sugar syrup. Individual servings frozen in cupcake liners.

Individual fruitcake cupcakes studded with dates, golden raisins, pecans, and citrus zest, soaked in brandy and topped with a pineapple chunk. Just 2 tablespoons of brown sugar in the whole batch. Diabetic-friendly holiday baking at its finest.

Instead of cupcakes, try these fluffy, light and delicious friands that are made with egg whites, almond meal and strawberries.

Old-fashioned chocolate coconut tea cakes with a sour cream crumb and a cinnamon-scented chocolate glaze spread while warm. Twelve dainty cupcakes for afternoon tea or coffee with a friend.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Cherry cream frosting made with maraschino cherries and juice for natural pink color and sweet cherry flavor. A 5-minute powdered sugar icing for cakes, cupcakes, or cookies.

Little snow people cookies: holiday snowman cookies shaped from festive dough with three stacked balls, decorated with mini chocolate chip eyes, cinnamon candy buttons, and peanut butter cup hats.

Silky strawberry Swiss meringue buttercream made with real strawberry puree, whipped egg whites, and butter. Light, not too sweet, and naturally pink without a drop of food coloring. Pipes beautifully on cake or cupcakes.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.

Mini chocolate chip cheesecakes: fudgy chocolate cupcake batter topped with a creamy cream cheese dollop and studded with mini chips. Pop-in-your-mouth sized, bake-sale ready, impossible to eat just one.

Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.