"PARADE" CUPCAKES
Instead of one birthday cake, why not make a "parade" of cupcakes -- there won't be any battles over the biggest slice. Cream cheese frosting is given texture with sprinkles and nonpareils; raspberries and blueberries add a burst of color.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 24
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two twelve-holed muffin pans with baking cups; set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add the eggs, vanilla extract, and almond extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
- Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.
- Remove the cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils.
CREAM CHEESE FROSTING FOR "PARADE" CUPCAKES
Use this recipe to make our "Parade" Cupcakes. Add food coloring to one-half cup frosting for piping letters or designs.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 5 cups
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract on low speed until smooth. Gradually add the sugar a little at a time, incorporating it into the butter mixture before adding more. Beat until easy to spread. Store, refrigerated, in an airtight container up to 3 days.
WATERMELON CUPCAKES
My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 385 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 282mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
CUPCAKE PET PARADE
Party for a pet lover? Celebrate with cupcakes decorated to look like cats, dogs and bunnies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooking rack. Cool completely, about 30 minutes.
- For cats, stir together 1/2 cup of the frosting and the chocolate syrup. Spread chocolate frosting over tops of 8 cupcakes. Cut small pieces of fruit snack for ears. Cut additional fruit snack into 1x1/4-inch strips for whiskers. Use chocolate chips for nose and eyes. Arrange on frosting to make cat faces.
- For rabbits, spread half of the remaining vanilla frosting over tops of 8 cupcakes. Flatten large gumdrops with rolling pin; slightly fold and shape to form ears. Use pink gel to make inner ears. Cut fruit snack or flatten gumdrops and cut into 2x1/4-inch strips for whiskers. Use baking bits for eyes and nose. Arrange on frosting to make rabbit faces.
- For dogs, spread remaining vanilla frosting over tops of remaining 8 cupcakes. Break or cut cookies in half; press 2 halves in each frosted cupcake for ears. Use black gel for spots or streaks on face. Use small gumdrops for eyes and nose. Flatten additional gumdrops for tongue. Arrange on frosting to make dog faces. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 18 g, TransFat 1 g
BASIC CUPCAKES
Make and share this Basic Cupcakes recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Place all ingredients in a bowl and beat together until mixture is smooth.
- Line muffin pan.
- Half fill each muffin paper with batter.
- Bake 18 to 20 minutes or until toothpick comes out clean.
- Frost as desired.
Nutrition Facts : Calories 161.9, Fat 8.6, SaturatedFat 5.1, Cholesterol 51.3, Sodium 206.9, Carbohydrate 19.3, Fiber 0.3, Sugar 11.2, Protein 2.2
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