Lemon-Raspberry-Ginger Cupcakes

Tastes: Tart, sweet, with just a hint of ginger
Serve it up!:  This is an awesome light dessert for spring or summer gatherings, it does not require refrigeration and it isn't overly sweet.  Plus, it is quick to make!

To market, to market:
1 box lemon flavored cake mix (I used Betty Crocker this time.  Gasp!)
3/4 cup Just Whites egg substitute (you can use 3 whole eggs if you wish)
1 cup water
1 Tbsp lemon juice
1/2 cup applesauce (or use oil as directed on cake mix box)
Frozen raspberries

Preheat oven to 350 degrees.  Line muffin pan with cupcake liners (this will make 20-24 regular cupcakes or around 45 mini cupcakes).  Mix all ingredients, except raspberries, thoroughly to combine.  Fill each baking cup 1/2 way full of cake batter, then press a raspberry into the center of each cupcake (it is okay if the raspberry is not completely covered with batter).  Bake for 20 minutes for regular cupcakes or 12-15 minutes for mini cupcakes, or until tops are barely beginning to brown.  Remove from oven and cool slightly before glazing (recipe below). Reserve the remaining raspberries for garnish.
*This dessert can also be made in a 9x13 pan, but I prefer to mix the frozen raspberries in with the batter before pouring into the pan if baking a single sheet cake.  The result is a beautiful, marbled yellow and pink cake.

For the glaze, you'll need:
1/4 cup honey
1/2 cup powdered sugar
1 Tbsp unsalted butter
Fresh juice of 2 lemons (zest the lemons first and save zest for sprinkling over the tops of the cupcakes)
1/4 tsp ground ginger

Combine all glaze ingredients in a small saucepan over medium-high heat.  Whisk constantly until the mixture just begins to boil, then remove from heat.  Cool 5 minutes, then swirl over the tops of the cupcakes with the back of a spoon.  This glaze is very thin until it cools, so be sure not to dump it over the tops of the cupcakes (or you'll have a big mess, believe me!).  Use excess to recoat the cupcakes once the first layer of glaze has set, then garnish each one with a raspberry, a pinch of lemon zest, and a dusting of ginger (if desired).  Stored tightly covered, these will stay moist 2-3 days.

Cheaters Coconut Cake

NOTE: This is not an original recipe, but one my mama shared with me and which came from a friend.  Everyone needs this in their arsenal.

Makes me remember: church fellowship dinners
Tastes: Rich, cool, and not super coconut-y
Perfect ending to: a lighter main course, like salad or grilled veggies and chicken or fish

To market, to market:
1 box white cake mix
Ingredients to make cake per box directions
1 can Coco Lopez (or whatever brand, about 12 oz) cream of coconut
1 small can sweetened condensed milk
16 oz tub of Cool Whip
1 or 2 packages frozen fresh coconut (I use 2, but I love coconut- others may only want to use 1 package)

Make the cake according to the directions on the box, and bake it in a 9x13" pan.  Let cool completely, then stab holes in cake (lots of holes).  Mix cream of coconut and sweetened condensed milk, then pour over cake.  Refrigerate overnight.  Just before serving, spread Cool Whip over the top of the cake, then sprinkle with the fresh coconut.  Serve!