His And Hers Tuxedo Cupcake Recipes

HIS AND HERS CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 24 standard 2 1/2 inch muffin cups with paper baking cups or spray with nonstick cooking spray.
• Prepare cake mix and bake in prepared muffin cups according to package directions. Cool cupcakes in pan on wire rack 15 minutes. Remove muffins from pan and cool completely.
• For his cupcakes, frost 12 cupcakes. Place 1 strip fruit snack, shaped into circles on each frosted cupcake
• For her cupcakes, tint remaining frosting pink with food coloring. Frost remaining cupcakes with tinted frosting Use small amounts of frosting to sandwich two vanilla wafer cookies together.
• Repeat with remaining cookies. Frost cookie sandwich pink. Top each cupcake with cookie sandwich, placing slightly off center to form crown of hat.
• Decorate hats with fruit snacks and candies

KARLOFF BISCOFF CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
• Sift together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix).
• Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes. Cool the cupcakes completely before frosting.
• For the frosting: In a stand mixer with a whisk attachment, mix the vegan butter and shortening for 7 minutes, scraping down the bowl a couple times. Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute. Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate. Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes. If the frosting looks too thick, add a splash of vanilla extract or soy milk.
• For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil. Pour over the dark chocolate and wait a minute before stirring.
• Fill a piping bag with frosting and frost the cupcakes. Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top.

LEMON CHEESECAKE CUPCAKE

Steps:

• For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir. Set aside.
• For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in the vanilla and egg white until smooth and creamy. Set aside.
• For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners.
• In a medium bowl, combine the pastry flour, baking powder and salt and set aside. Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon juice, limoncello and lemon zest and mix until incorporated. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour.
• Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling. Bake until an inserted toothpick comes out clean, 25 minutes.
• For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy. Add the almond and lemon flavorings and beat for 2 minutes. Add the confectioners' sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated.
• Top each cupcake with some of the buttercream frosting.

ESPRESSO CHOCOLATE CHEERY CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
• Sift together the flour, granulated sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add the buttermilk, oil, vanilla extract, egg and 6 tablespoons water and mix until smooth and completely combined.
• Pour the batter into the cupcake liners and bake until cooked through and risen, 8 to 10 minutes. Let cool completely before frosting.
• For the ganache: In a small saucepan, heat the cream just until it begins to boil. Put the chocolate chips in a small bowl and pour in the cream and espresso. Stir until creamy.
• For the chocolate frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time, followed by the cocoa, and mix until completely smooth.
• To assemble: Cut out the center of each cupcake with a paring knife and fill with some cherries. Smooth a layer of the melted ganache over each cupcake, and frost with the chocolate frosting. Sprinkle the cupcakes with crushed espresso beans to taste. Serve immediately, or store in an airtight container for up to 2 days.