One box of RSC Chocolate Buttercream
1/4 cup Chocolate Hazelnut Butter (i.e. Justin’s or Nutella)
1 box Chocolate covered Matzah and one sheet regular salted Matzah
Chopped Hazelnuts to garnish

1. Add hazelnut butter to RSC Chocolate Buttercream. Buttercream should be room temperature. Knead and set aside
2. Carefully break all Matzah in half, length wise for a total of six Matzah sheets.
3. Pipe a very thin layer of RSC Buttercream on a Chocolate Matzah half, you can use a spatula to spread, cover with the salted Matzah half. Repeat alternating the chocolate Matzah and Salted Matzah for 6 layers with the Chocolate Matzah as the top layer.

Lime cupcake
One box RSC Vanilla Cake Batter
Add and knead in
1 tsp. lime extract or 2 tablespoon fresh lime juice
Natural green food color

Mint Buttercream
1 box RSC Vanilla Buttercream
Add and knead in
1 tsp. mint extract
Natural green food color

Lime cupcake
One box RSC Vanilla Cake Batter
Add and knead in
1 tsp. lime extract or 2 tablespoon fresh lime juice
Natural green food color

RSC Vanilla Buttercream
Add and knead in
1 tsp. Orange extract
Top with India Tree natural orange flavored sprinkles or glazed orange rinds

Brown liners for pot
1 box RSC Vanilla Cake Batter
Add and knead in
Natural Green Food Color

Irish Mist Buttercream
1 box RSC Vanilla Buttercream
Add and knead in
2 1/2 teaspoons of Irish Mist Liquor

Garnish with gold sprinkles

Take One Bag of RSC Vanilla Batter and add
1/4 teaspoon (tsp.) powdered ginger
1 tablespoon(tbsp.) of cinnamon
1 tsp. maple syrup
1/4 tsp. of all spice
Optional splash of pineapple juice

Bake @ 350 approx. 15 mins or until center springs back and golden brown around the edges

To Decorate use One Bag of RSC Vanilla Buttercream
Knead in 1 tsp. peppermint extract to create peppermint buttercream
Garnish with crushed candy-cane

1 box of RSC Vanilla Batter
3/4 cup of finely chopped carrots
2 tablespoons finely chopped walnuts
1/2 teaspoon cinnamon
Fill liners almost to the top, there is less rise when baking carrot cupcakes.

To Make the Cream cheese Buttercream
1 box of RSC Vanilla Buttercream
1/2 cup whipped cream cheese
1/2 teaspoon lemon or orange extract

Garnish top with leftover chopped carrots and nuts