Carter Family Recipes (2024)

It’s the cream of the crop! Strawberry Cream Filling combines juicy berries with heavy cream for a lush, decadent surprise.

Ingredients

• 1 16-ounces package Frozen Sliced Strawberries in syrup
• 1 cup Heavy Cream
• 2 Tablespoons Cornstarch

Instructions

1. Combine strawberries, cream and corn starch in medium saucepan.
2. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes.
3. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes.

Apricot Filling adds true fruit richness to a variety of cupcake flavors. A splash of orange liqueur puts it over the top! Fill your layer cakes with this sweet Apricot Filling. Flavored with Grand Marnier, lemon juice, and sugar, this apricot filling complements most cakes.

Ingredients

• 2 6-ounce packages Dried Apricots
• 1 1/2 cups Water
• 2 teaspoons Grand Marnier
• 1 Tablespoon Lemon Juice
• 1/2 – 3/4 cups Granulated Sugar

Procedure

1. In small saucepan place apricots and water and allow to stand, covered, 2 hours.
2. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft.
3. Puree along with any remaining liquid in a food processor fitted with a steel blade.
4. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar.

Take your cakes and cupcakes up a notch by using this delicious raspberry cake filling recipe. A lovely accompaniment to your favorite vanilla or almond cake recipe, this sweet fruit filling adds great flavor to any treat. Try it between your cake layers or drizzle it on top of a freshly baked angel food cake for a dessert that’s sure to please!

Ingredients

• 1 cup Granulated Sugar
• 1 cup Water
• 3 Tablespoons Cornstarch
• 1 Tablespoon Lemon Juice
• 1 package 12-ounce Frozen Raspberries, thawed and drained.
• 1/2 teaspoon Almond Extract

Procedure

1. Thaw and drain frozen raspberries using a strainer or colander and then set them aside. reserve juice.
2. Add enough water to reserved juice to make 1 cup.
3. In a medium saucepan, whisk together the juice , sugar, cornstarch and lemon juice.
4. Begin heating the mixture on medium high heat, stirring constantly with whisk. Bring it to a boil and allow mixture to thicken.
5. Once thickened, remove from heat and then cool completely.
6. Gently stir in the thawed and drained raspberries and almond extract into cooled mixture.
7. Refrigerate raspberry mixture for at least 4 hours, until it’s set, then use and enjoy!

Cook’s Notes

• 3 cups of fresh raspberries can be substituted for frozen if desired
• Use this raspberry filling for cupcakes to pack a sweet punch!
• How to Store:
  • The cake filling can be stored in an airtight container in the refrigerator for up to a week
  • Store a fully assembled cake in the refrigerator for about one to two days. If you are using fresh raspberries, we recommend using the cake filling the same day.

What’s the difference between a cupcake and a muffin? For me, the answer is easy: frosting. If I bake my banana bread recipe in a muffin pan, it’s a muffin. But if I put frosting on it…now it’s a cupcake! I’m sure there are plenty of people who’d disagree with me, but I happen to love dense banana cake in cupcake form—particularly when paired with a gooey dulce de leche core and a creamy caramel frosting. — Erin Jeanne McDowell

Ingredients

• 2large peeled Bananas (270 grams)
• 1/3 Cup(75 grams) plain Yogurt or Sour Cream
• 1teaspoon(5 grams) Vanilla Extract
• 1cup(120 grams) All-Purpose Flour
• 11/2 teaspoons(6 grams) Baking Powder
• 3/4 teaspoon(3 grams) fine Sea Salt
• 3/4 cup(170 grams) Unsalted Butter, at room temperature
• 3/4 cup(159 grams) Light or Dark Brown Sugar
• 2large eRggs (113 grams), at room temperature
• 1/2 cup(85 grams) finely chopped Dark Chocolate (optional)
• 1 recipe Dolce de Leche Frosting

Procedure

1. Heat the oven to 350°F/175°C.
2. Line a 12-cup muffin tin with cupcake liners, or grease the cavities lightly with nonstick spray.
3. In a medium bowl, mash the bananas using a fork or a potato masher.
4. Stir in the yogurt and vanilla and set aside.
5. In another medium bowl, whisk the flour, baking powder, and salt together to combine.
6. In the bowl of an electric mixer, cream the butter and brown sugar on medium speed until light and fluffy, 4 to 5 minutes.
7. Add the eggs one at a time and mix on medium-low speed until well combined. Scrape the bowl well after each addition.
8. Add half of the banana mixture and mix to combine.
9. Add all of the flour and mix to combine.
10. Scrape the bowl well, then add the remaining banana mixture and chocolate (if using) and mix to combine.
11. Scoop the batter into the prepared pan using an ice cream scoop, filling each cavity three-quarters full.
12. Bake the cupcakes until a toothpick inserted into the center comes out clean, or with just a few moist crumbs, 17 to 20 minutes. Cool completely.
13. Pipe the frosting on top of each cupcake, starting by piping a ring around the outside edge, then working upward in a spiral (you should fully cover any of the dulce de leche in the center). If using, top each with a sprinkling of flaky salt just before serving.

Ingredients

• 11/2 Cups(170 grams) Unsalted Butter, at room temperature
• 21/2 Cups(400 grams) prepared Dulce de Leche, divided
• 1teaspoon(5 grams) Vanilla Extract
• Fine Sea Salt, to taste and/or flaky sea salt, for finishing

Procedure

1. In the bowl of an electric mixer fitted with the whip attachment, whip the butter on medium speed until it is very light and fluffy, 4 to 5 minutes. Scrape the bowl well about halfway through whipping. The butter should be lighter in color and visibly aerated.
2. Add 2 cups (320 grams) of dulce de leche about 1/2 cup (80 grams) at a time, in four additions. Whip the dulce de leche into the butter on medium speed and scrape the bowl well once it’s fully incorporated before adding the next addition.
3. When the two are fully combined, add the vanilla. If topping with flaky salt, add about 1/2 teaspoon (2 grams) of fine sea salt to the frosting. If you’re not using flaky salt, you can add up to 1 teaspoon (4 grams), or to taste.
4. Transfer to a pastry bag fitted with a large round or star tip.
5. Using a small (1-inch/2 1/2 centimeter) cookie cutter, the larger side of a piping tip, or a paring knife to cut a small circle of cake out of the center of each cupcake. (Eat this cake for a snack!)
6. Transfer the remaining 1/2 cup (80 grams) of the dulce de leche to a pastry bag and pipe about 2 teaspoons into the center of each cupcake, allowing any excess to form a little dome if it rises above the surface of the cupcake.

This smooth, fluffy frosting is chock-full of creamy peanut butter and the perfect topper for cakes and cupcakes.

Ingredients

• 12tablespoons(1 1/2 sticks) Unsalted Butter
• 1(15- to 16-ounce) jarSmooth Peanut Butter (about 1 1/2 cups), preferably Skippy or Jif
• 1cupPowdered Sugar
• 1teaspoonVanilla Extract

Procedure

1. Cut 1 1/2 sticks unsalted butter into 6 pieces.
2. Place the butter, 1 (15- to 16-ounce) jar smooth peanut butter, and 1 cup powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer).
3. Let sit until the butter is room temperature.
4. Add 1 teaspoon vanilla extract and beat with the paddle attachment on low speed until incorporated, about 30 seconds.
5. Increase the speed to medium and beat until fluffy and lightened in color, about 3 minutes more.

Cook’s Notes

Peanut butter:The smoother the peanut butter, the smoother the frosting. I like Skippy Natural, which has an ultra-smooth texture.

Storage:Leftover frosting can be stored in an airtight container at room temperature for up to 2 days.

Easy to make, this 15 Bean Soup is full of goodness with a beautiful blend of beans, ham, and a handful of flavorful veggies simmered in broth. Nothing takes the chill off better than a homemade bean soup recipe simmering on the stovetop!

Ingredients

• 1 package HamBeens® 15 BEAN SOUP® with seasoning packet
• ? cups cups Chicken Broth
• 1 smoked Ham Hock or leftover ham or smoked sausage*
• 1 Onion, diced
• 2 cloves Garlic minced
• 1 28-ounce can Diced Tomatoes with juice
• 1 15.5-ounce can Yellow Hominy
• 1 7-ounce can chopped Hatch Chilies
• 1 packet Goya Sabor A Jambón de Cocinar seasoning
• 1 teaspoon Chili Powder
• 1 Tablespoon Lemon Juice

Procedure

1. Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
2. Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
3. Add, onion, garlic, and drained beans to the Instant Pot, then secure the lid, making sure the vent is closed.
4. Using the display panel select the MANUAL or PRESSURE COOK function. Use the +/- keys and program the Instant pot for 50 minutes.
5. When the time is up, let the pressure naturally release for 20 minutes, then quick release the remaining pressure.
6. Remove ham hock, slice any remaining any remaining meat from the bone and return to the pot.
7. Stir in tomatoes, hominy, chili powder, Goya seasoning, lemon juice and sausage if using. Simmer uncovered for an additional 30 minutes or until thickened.
8. Stir in the seasoning packet from the beans and season with salt & pepper to taste. Simmer 1 minute more.

Cook’s Notes

• Soaking beans before cooking decreases cooking time and can remove some of the complex sugars, making them more digestible. Be sure to discard the soaking liquid and use fresh water for cooking.
• This soup is thick and hearty, for a thinner soup, add more broth.
• IMPORTANT:Add the tomatoes and lemon juice only when the beans are tender. Adding acidic ingredients to the beans before they are tender will keep them from softening like they should.
• IF USING HAM or SAUSAGE: Sauté sliced sausage in the Instant Pot until its lightly browned. Remove ihe sausage from the Instant Pot and continue with Step 3.
• Serve with a slice ofcornbread

Ingredients

• 3cupsAll Purpose Flour
• 3cupsGranulated Sugar
• 1teaspoon Salt
• 1Tablespoon Baking Powder
• 1TablespoonGround Cinnamon
• 1 1/2cupsCanola Oil
• 4Eggs
• 2teaspoon Vanilla Extract
• 113-ounce can Unsweetened Coconut Milk
• 18-ounce canCrushed Pineapple, drained
• 1 1/3cupsHatch Chiles, roasted, peeled, seeded and diced

Procedure

1. Preheat oven to 350° F. Lightly grease muffin tins or fill with paper baking cups.
2. Mix together dry ingredients in a small bowl; set aside.
3. In a large bowl, mix together oil, eggs, vanilla and coconut milk.
4. Slowly mix in dry ingredients until well combined.
5. Fold in pineapple and chiles.
6. Fill baking cups 2/3 full. Bake for 25 minutes or until done.
7. Remove from oven and set aside to cool.
8. Frost with your favorite cream cheese icing or dust with powdered sugar.

Ingredients

• 1 1/4 cup All Purpose Four
• 1/2 cup Yellow Cornmeal
• 2 Tablespoons roasted Mild Hatch Chiles, finely diced
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 cup Salted Butter (1 stick), room temp
• 1/2 cup Honey
• 1/2 cup Granulated Sugar
• 3/4 cup Buttermilk
• 2 large Eggs, room temp
• 1 teaspoon Vanilla Extract

Honey Buttercream

• 1 cup Unsalted Butter, slightly softened, should still be cool
• 2 3/4 cups Powdered Sugar
• 1/4 cup Honey
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Kosher Salt

Procedure

1. Preheat your oven to 350°F and line your cupcake pans with 15 liners.
2. In a large bowl, add flour, cornmeal, baking powder and baking soda. Mix well with a whisk and set aside.
3. In a separate mixing bowl, add butter, honey and sugar. Use the paddle attachment and mix on medium-high speed for about 4 minutes, it should look light and fluffy.
4. Scrape the bowl and turn to med-low speed, add eggs one at time and mix until the eggs look combined.
5. Add buttermilk, Hatch Chiles and the flour/cornmeal mixture – mix on low until it looks combined, scrape the bowl half way through – avoid over mixing the batter.
6. Fill the cupcake liners about 3/4 full.
7. Bake in your 350°F preheated oven for 19-21 minutes or until a toothpick inserted into the centers of the cupcake comes out clean.
8. Let the cupcakes cool for about 10 minutes in the pan, then move them to a cooling rack to completely cool before frosting.
9. Make the Honey Buttercream:Add butter and salt into your mixer, use the whisk attachment and beat on Med-High for 6-7 Minutes, the butter should be very light and creamy.
10. Turn the speed to low and add honey and the powdered sugar 1/2 cup at a time, waiting until it fully incorporates before adding more powdered sugar.
11. Add vanilla extract, whip on high speed for about 3-5 minutes, scrape your bowl once to make sure everything is mixing evenly. The frosting should be smooth, creamy and fluffy. If the frosting seems too soft, place the mixing bowl into the refrigerator for 15 minutes to firm up and mix for another minutes after.
12. Pipe frosting onto the cupcakes (I used aWilton 2D tip) and Enjoy!

Ingredients

• 1 1/2 cups unsalted butter, cubed and room temp ≈70°F
• 1 14-ounce can sweetened condensed milk, refrigerated for at least 2 hours
• 1 1/2 teaspoonsvanilla bean pasteor vanilla extract
• Pinch of fine sea salt (optional)

Procedure

1. Place 1 1/2 cups room temp unsalted butter and a pinch of fine sea salt into a mixing bowl.
2. Mix on high speed with the whisk attachment for about 7 minutes, scrape the bowl half way through. It should look fluffy and much lighter in color.
3. Add 1 1/2 teaspoonsvanilla bean pasteand mix for another minute.
4. Switch to medium speed and slowly drizzle in the cold 14-ounce can of sweetened condensed milk.
5. Once you’ve added the full can, scrape the bowl and mix on high speed for another 7 minutes. It should look fluffy and creamy. If it looks separated, the butter might be too warm, place the mixing bowl into the fridge for 15 minutes and mix again until it’s creamy and smooth. You can also add 1 cup of powdered sugar if you prefer it sweeter or want the frosting to be a little thicker.
6. Use immediately, it’s enough frosting for a 9 inch cake or 2 dozen cupcakes.

Cook’s Notes

• The ideal temp for buttercream is 70°F or below.

Chocolate Russian Buttercream

This chocolate Russian buttercream is made with just 5 ingredients!! It’s secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency.

Additional Ingredients

• 1 cup unsweetened cocoa powder, sifted (100 grams)

Procedure

1. Place 1 1/2 cups room temp unsalted butter and a pinch of fine sea salt into a mixing bowl.
2. Mix on high speed with the whisk attachment for about 7 minutes, scrape the bowl half way through. It should look fluffy and much lighter in color.
3. Add in thevanilla extract, salt, and sifted cocoa powder mix on the lowest speed and mix for another minute until incorporated. If you mix this too quickly, you’ll get huge cocoa clouds billowing from your mixing bowl.
4. Switch to medium speed and slowly drizzle in the cold 14-ounce can of sweetened condensed milk.
5. Once you’ve added the full can, scrape the bowl and mix on high speed for another 7 minutes. It should look fluffy and creamy. If it looks separated, the butter might be too warm, place the mixing bowl into the fridge for 15 minutes and mix again until it’s creamy and smooth. You can also add 1 cup of powdered sugar if you prefer it sweeter or want the frosting to be a little thicker.
6. Use immediately, it’s enough frosting for a 9 inch cake or 2 dozen cupcakes.