Pirate Cupcakes Recipes

PIRATE'S HIDDEN TREASURE CUPCAKES

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.
• In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
• Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
• Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.

PIRATE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients in large bowl with mixer until blended. Spoon into 24 paper-lined muffin pan cups.
• Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, cut 24 half-circles, each about 3 inches in diameter, from fruit leather rolls for the pirates' bandanas.
• Beat cream cheese, butter and 1 Tbsp. milk in large bowl with mixer until blended. Gradually beat in sugar until well blended. If frosting is too thin, beat in remaining milk, 1 tsp. at a time, until frosting is of desired spreading consistency. Spread onto cupcakes.
• Top with fruit leather cutouts. Use decorating gel to form eyes, eye-patches and mouth. Use sprinkles to form beard stubble.

DRUNKEN PIRATE CUPCAKES

Steps:

• 1. For cake batter: 1-Pre-heat oven to: 325`F 2-Sift dry ingredients (minus the coconut flakes) together in a big mixer bowl. 3-Add oil, cream, vanilla extract, then rum to the dry mixture in that order. (You shouldn't fully incorporate each ingredient individually before you add the next. Wait until you start adding eggs before you really start to stir things up!) 4-Add each egg, one at a time, fully incorporating each egg before you add the next. 5-Fold in the coconut flakes. (these are wonderful, they practically dissolve in the batter while cooking, adding just a slight bit of texture and a nice head of coconut to the flavor.) 6-Pour into cupcake cups. 7-bake for about 21 minutes.
• 2. For Butter Rum Glaze: 1-Heat a small sauce pan on medium low. 2-Once pan is warm melt butter until completely liquid. 3-Add sugar. (Do not stir, or your glaze will get grainy as the sugar melts.) 4-Add Rum when the sugar is almost completely melted. 5-Now stir until glaze thickens. Side note: Use glaze immediately. It does not store well, and isn't very good for more than 30 minutes after making. It dries up quick, just enough time for you to coat your cakes! So budget your time accordingly when baking these cakes.
• 3. For Cream Cheese Frosting: 1-Cream together the creamed cheese and butter until complete mixed together. 2-Mix in vanilla and then Rum. 3-Slowly add the confectioners' sugar until completely mixed in. Side note: This frosting refrigerates well for later use. You can make it several days in advanced and it retains its flavor and texture in my experience.
• 4. ASSEMBLY: 1- When the cupcakes have cooled, poke 5 holes into each cupcake with a tooth pick. 2- Dip the tops of each cupcake into the rum glaze and let dry. 3- Pipe on cream cheese frosting.I like to let some of the pretty glaze show, so I don't completely cover the cake, just the middle bits. 4-Garnish with toasted coconut and pecan pieces like I did if you like. Side note: I don't like to pipe on too much frosting, the rum glaze already serves to sweeten the desert some, so less frosting is needed for flavor--unless you are a frosting fiend, then have at it! I love the glaze so much actually I left some of my cakes completely un-frosted.

PIRATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of one 8-inch and one 9-inch round cake pan. Make cake batter as directed on box. Pour into pans.
• Bake as directed on box. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
• Use serrated knife to cut 9-inch cake in half and cut hat as shown in diagram (template can be found under the Tips below). Remaining half of 9-inch cake will form body of pirate. Cut 8-inch cake as directed in diagram. On tray, place cake pieces. Cut ears and nose from small pieces of cake; attach to cake with small amount of frosting.
• In small bowl, stir 2 teaspoons chocolate frosting into 1 1/3 cups of the vanilla frosting. Frost cake with thin layer of frosting to seal in crumbs; use the tinted frosting on the head, ears and nose, the chocolate frosting on the hat, and the white frosting on the shirt of the pirate. Refrigerate or freeze 30 to 60 minutes to set frosting.
• Frost entire cake, using the same frostings. Add mint patty for eye patch, marshmallow slice and gum ball for eye, and ring-shaped candy for earring. Cut fruit snack into shapes for shirt stripes, mouth and strap for eye patch; place on cake. Cut licorice to fit hat. Add gum for teeth and chocolate decors for whiskers. Store loosely covered.