Completed cupcakes for Rehab

Pumpkin cupcakes for a nice group of people.

Pumpkin cupcakes with Cream Cheese filling

1 box spice cake mix

1 pkg. (3.4 oz) Jello Vanilla flavor Instant Pudding

1 cup canned pumpkin

1 pkg. (8 oz) Philadelphia Cream Cheese, softened

1/4 cup sugar

1 egg

Heat oven to 350 degrees

Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

Beat cream cheese with mixer until creamy. blend in sugar and egg; make an indentation in the batter and spoon in the cream cheese mixture.

Bake 18-21 min. or until a toothpick inserted in the center comes out clean. Cool 5 min.; remove to wire racks. Cool completely. Top with Pastry Cream or Cool Whip. Keep refrigerated.

Prep time 10 min.

total time 31 min.

makes 24 servings

Coconut Mousse

The yellow layer is Vanilla cake filled with Coconut Mousse.

This is quick, easy and very tasty. The filling would go well with mango, lime, white and pineapple cakes.

1 1/2 cup unsweetened dried coconut

2 cups sour cream

2 cups whipped cream

1 cup caster sugar

1 tsp. coconut extract

Mix the sour cream, sugar and coconut by hand. leave for 30 minutes in the refrigerator to thicken. Fold in the whipped cream. That's it! It can be made more stable by adding more coconut.

Cupcakes for Compestre

Pineapple-Cream Cheese Filling

Ingredients:

20 ounces crushed pineapple in juice
1 1/4 cup sugar, divided
3 tablespoons cornstarch
8 ounces cream cheese
1 large egg yolk
1 tablespoon lemon juice

Preparation:

Bring pineapple and 1 cup sugar to boil. Meanwhile, mix cornstarch with a little water to make a medium thick mixture, pour into the boiling pineapple mixture. Cook
until thickened and clear; remove from the heat and cool.

Mix together 1/4 cup sugar and cream cheese. Stir until well blended. Add yolk, stir well, add lemon juice. Swirl cream cheese into cooled pineapple mixture.

Set aside until ready to use.

Keep refrigerated.