GOBLINS DELIGHT CUPCAKES
Make and share this Goblins Delight Cupcakes recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Filling: Combine cream cheese, sugar, egg, salt, orange peel and food color in a small mixer bowl, beat until smooth.
- Add chocolate chips, set aside
- Cupcakes: make as directed on package.
- Fill 24 paper muffin cups 2/3 full with batter.
- Spoon about 1 tablespoon cheese filling onto each cupcake.
- Bake at 350 degrees F. for about 20 minutes or until toothpick inserted in cake portion, comes out clean.
Nutrition Facts : Calories 210.1, Fat 11.7, SaturatedFat 4.1, Cholesterol 41.8, Sodium 197, Carbohydrate 25, Fiber 0.7, Sugar 16.7, Protein 2.9
TURKISH DELIGHT CUPCAKES
My fiancee loves Turkish delight and rose flavoured desserts. I found this recipe online from Julie LeClerc (love her cookbooks!)
Provided by Kitchen__Princess
Categories Dessert
Time 45m
Yield 12 cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 180ºC.
- Grease and flour a 12-hole standard muffin pan (or 36 mini) or line with individual paper cases.
- Cream butter and sugar until pale. Beat in eggs, rose water and sour cream.
- Fold in sifted dry ingredients.
- Pour into prepared tins and poke a piece of Turkish delight into each (cut Turkish delight to fit mini size).
- Bake for 25 minutes or 15 minutes for mini size or until a skewer inserted into the cake part (not the Turkish delight part) comes out clean. Makes 12 (or 36 mini) cup cakes.
Nutrition Facts : Calories 199.6, Fat 11.8, SaturatedFat 7, Cholesterol 79.3, Sodium 112.7, Carbohydrate 21.1, Fiber 0.3, Sugar 12.6, Protein 3
HALLOWEEN GOBLIN CUPCAKES
Celebrate Halloween or fall with this fun and "scary" dessert. These purple people eater cupcakes are baked using Betty Crocker® vanilla cake mix and decorated using Betty Crocker® white frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs. Line cookie sheet with waxed paper. Crumble 6 cupcakes into large bowl; stir in 1/4 cup of the frosting. Shape into 18 (1-inch) balls; place on cookie sheet. Freeze 15 minutes or until firm; keep refrigerated.
- In microwavable bowl, microwave candy melts and shortening on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Using fork, dip cake balls in melted candy; tap off excess. Return to cookie sheet; refrigerate.
- Line second cookie sheet with waxed paper. Spoon remaining melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe 18 "horns" and 36 "wings" onto cookie sheet. Let stand until set.
- In small bowl, mix remaining 2 3/4 cups frosting and the food color. Pipe frosting onto cupcakes. Top each with cake ball. Use melted candy to attach horns and candy eyes to cake balls. Insert wings into frosting.
Nutrition Facts : Calories 380, Carbohydrate 51 g, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg
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