Glow Inspired Cupcakes Recipe By Tasty Recipes

GLOW-INSPIRED CUPCAKES RECIPE BY TASTY

Steps:

• Divide the cream cheese frosting evenly between 3 medium bowls. Add each food coloring to a bowl of frosting and mix well.
• Set a sheet of plastic wrap on a flat surface and pour each frosting color into adjacent stripes. Fold the plastic wrap over the frosting and roll into a log shape. Chill in the refrigerator for at least 30 minutes.
• Squeeze the frosting into a piping bag fitted with a star tip.
• Pipe the frosting onto the cupcakes.
• Using a pastry brush, sprinkle edible glitter over the frosting.
• Enjoy!

CUPCAKE CUPCAKE RECIPE BY TASTY

Steps:

• Using a small paring knife, cut a 1-inch circle into the top center of each cupcake and use a finger to press the middle of the cut-out to pack the cake down, making a well. Be careful not to press through the bottom. Fill each well flush to the top of the cupcake with galaxy sprinkles, about 1 tablespoon per cupcake.
• Divide the buttercream evenly between 3 small bowls. Add the teal, pink, and purple food coloring to one bowl each and mix well. Transfer each color frosting to a piping bag fitted with a large round tip.
• On a large sheet of plastic wrap, pipe a row of each color frosting. Gently roll up the plastic wrap around the frosting, then carefully transfer the roll to a large piping bag fitted with a medium star tip.
• Pipe the swirled frosting onto the cupcakes, then sprinkle with galaxy sprinkles.
• Refrigerate until ready to serve.
• Enjoy!

BLOODY CUPCAKES RECIPE BY TASTY

Steps:

• Make the edible "glass": Line a baking sheet with a nonstick mat or parchment paper.
• In a medium saucepan fitted with a candy thermometer, combine the water, corn syrup, and sugar. Cook over medium-high heat, stirring frequently, until the temperature reaches 300°F (150°C), hard crack stage.
• Pour the candy evenly onto the prepared baking sheet and let cool at room temperature for 45-50 minutes.
• Once cooled, drop the baking sheet onto the counter a few times to break the candy into 1-2-inch "glass" shards. Dust lightly with cornstarch to prevent the pieces from sticking together.
• Make the "blood": In a small bowl, whisk together the corn syrup, cornstarch, water, red food coloring, and blue food coloring until well combined.
• Stick 2-3 pieces of "glass" into each red velvet cupcake. Drizzle the "blood" over the top.
• Enjoy!

HAMSTER CUPCAKES RECIPE BY TASTY

Steps:

• Add ¾ cup (165 grams) cream cheese frosting to a piping bag fitted with a star tip.
• In a small bowl, mix 3 tablespoons of cream cheese frosting with the pink food coloring, then transfer to a small piping bag fitted with a small round tip.
• Add the remaining cream cheese frosting to a medium bowl and mix with the orange food coloring until the desired shade of orange is reached. Transfer to a large piping bag fitted with a star tip.
• Holding the piping bag upright, pipe the orange frosting in a circle around the edge of a cupcake, then fill in the center. Pipe 2 slightly larger mounds of frosting on the top corners of the cupcake as ears.
• Place 2 white chocolate wafers adjacent to each other at the bottom center of the cupcake, then nestle 2 mini marshmallow halves slightly under the space where the wafers meet as hamster teeth. Using the white cream cheese frosting, pipe a dime-sized mound where the 2 wafers meet and a small dot in the center of each ear. Pipe a dot of pink frosting on top of the white mound as the nose. Place 2 nonpareils above the wafers as eyes. Repeat with the remaining cupcakes.
• Refrigerate until ready to serve.
• Enjoy!

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
• Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
• Line 2 muffin tins with paper liners.
• Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
• Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
• Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
• Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
• Use the end of a whisk or another utensil to push down the center of each cupcake.
• Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
• Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
• Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
• Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
• Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
• Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
• Enjoy!