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Posts Tagged ‘cupcakes’

Winter Fantasy Cupcakes

Ingredients
1 to 2 cans vanilla frosting (16 ounces each)
Cupcakes of your choice

SNOWMEN:
Coarse sugar
Chocolate wafers
Semisweet chocolate chips and miniature semisweet chocolate chips
Orange candy slices
Additional vanilla frosting
Blue food coloring, pearl dragees, blue jumbo diamond sprinkles and edible glitter, optional

Directions
Frost cupcakes, reserving some frosting for decorating as desired.

For snowmen cupcakes: Dip the top of each cupcake in coarse sugar; gently shake off excess sugar. For stovepipe hats, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut two narrow strips from opposite sides of each wafer. (Large center piece will form crown of hat; one strip will form the brim.)

Add chips and mini chips to cupcake to form eyes and mouth. Cut a small piece of orange slice to form the nose.

Stick brim of hat, rounded side up, into top of cupcake; insert hat crown into the top edge. Secure with additional frosting. Color frosting if desired; place in a resealable plastic bag. Cut a small hole in corner of bag. Pipe a decorative hat band; add dragees and sprinkles if desired. Sprinkle cupcakes with glitter if desired. Yield: varies.

Recipe found here: Winter Fantasy Cupcake

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Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredients
3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk

FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Recipe found here: Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Fruit-Filled Cupcakes

Ingredients
1 package strawberry cake mix (regular size)
2 cups (16 ounces) sour cream
2 large eggs
1/3 cup strawberry preserves
1 can (16 ounces) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional

Directions
In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter.

Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired. Yield: about 2 dozen.

Recipe found here: Fruit-Filled Cupcakes

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strawberry-champagne-cupcakes

Strawberry Champagne Cupcakes

Ingredients
2/3 cup Strawberries
3 Strawberries
3 cup Powdered sugar
1 tsp Sugar
1 1/2 tsp Vanilla extract
1 box White cake mix
1/3 cup Butter
1 tbsp Champagne
1 1/3 cup Champagne or prosecco

FROSTING
3 c. powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla extract
1–3 tbsp. Champagne

STRAWBERRY TOPPING
3–4 sliced strawberries
1 tsp. sugar

Directions
Preheat the oven based on cake mix box instructions and grease the bottom and sides of a cupcake tin, or fill each cup with cupcake liners.

Make the Cupcakes: Beat cake mix and Champagne until thoroughly combined (it will be bubbly). Fold in strawberries, then fill each cup of the muffin tin about two-thirds of the way full with cake mix. Bake according to the box instructions for cupcakes—typically 350 degrees F for 18-20 minutes—or until a toothpick inserted in the center comes out with just a few crumbs (no gooey batter). Set them aside to cool.

Make the Frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla extract and Champagne, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread. (If it gets too thin, add a spoonful of powdered sugar.) Frost each cupcake.

Make the Strawberry Topping: Slice strawberries and add sugar. Let them sit for 15 to 20 minutes to release juices, then top each cupcake with a slice.

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lemon-meringue-cupcakes

Lemon Meringue Cupcakes

Ingredients
1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs
1 tablespoon grated lemon peel
1 cup lemon creme pie filling

MERINGUE:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions
In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.

Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Recipe found here: Lemon Meringue Cupcakes

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chocolate-cherry-cupcakes

Chocolate Cherry Cupcakes

Ingredients
1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup canola oil
3 eggs
1 can (21 ounces) cherry pie filling
1 can (16 ounces) vanilla frosting
Chocolate curls, optional

Directions
In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Frost cupcakes; top each with one cherry from pie filling. Refrigerate remaining pie filling for another use. Garnish with chocolate curls if desired. Yield: 2 dozen.

Recipe found here: Chocolate Cherry Cupcakes

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Special Mocha Cupcakes

Special Mocha Cupcakes

Ingredients
1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 large eggs
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners’ sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

Directions
Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.

Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.

For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners’ sugar and enough coffee to achieve desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

Recipe found here: Special Mocha Cupcakes

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