For my neice’s first birthday party, my sister wanted something Tinkerbell to please the palette’s of the party guests. Something colorful and yummy but not overkilled with sugar.

These red velvet cupcakes with cream cheese frosting were delectable and divine!

Begin by making cupcakes from your favorite boxed red velvet cake ingredients.

For the Frosting
1 sticks unsalted butter (softened)
8oz cream cheese (softened)
2c confectioner’s sugar (sifted)
1tsp vanilla extract

Blend softened butter and cream cheese with vanilla on low speed until mixed.

Slowly incorporate confectioner’s sugar. Increase speed to medium and blend until light and fluffy.

Spread on completely cooled cupcakes and decorate with sprinkles. Enjoy!

My mom made this wonderful alternative to the traditional Italian tiramisu.  Definitely a must-try to for those that don’t like coffee flavor.

Ingredients

Lemon Syrup:

1/4 cup fresh lemon juice (from 1 lemon)

1/4 cup water

1/3 cup sugar

Tiramisu:

1 1/2 cups whipping cream

1/2 teaspoon ground cinnamon

5 tablespoons sugar

1 (15-ounce) container mascarpone cheese, at room temperature

1/2 cup hazelnut liqueur (recommended: Frangelico)

48 soft or hard ladyfinger cookies

1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts

1 lemon, zested

For the Lemon Syrup:

In a small saucepan, combine lemon juice, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

For the Tiramisu:

Whip the cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar and mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.

Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.

Place the lemon syrup in a small shallow bowl. Dip 16 of the ladyfinger cookies in the syrup and place on top of the hazelnuts. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts. Dip remaining cookies in remaining syrup and place on top. Spoon any remaining syrup over the dipped cookies. Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.

Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.

*Original recipe courtesy of Giada from the Food Network.