Pull Apart Cupcake Templates Recipes

PULL-APART CUPCAKE SNOWMAN

Steps:

• Arrange 14 cupcakes in a tight circle on a platter or cake board for the body and 7 cupcakes in a smaller tight circle for the head. Add 2 cupcakes for the scarf.
• Using a small serrated knife, cut 7 chocolate wafer cookies in half; spread frosting on the back and arrange around the edge of the cupcake circles as shown to round out the shape.
• Cut 6 more cookies into quarters. Spread frosting on the back, then use to fill in the gaps between the cupcakes.
• Transfer the remaining frosting to a piping bag with a 1/2-inch round tip. Pipe dots of varying size all over the cupcakes and cookies to cover completely. Add chocolate candies for eyes and buttons and trim a circus peanut for the nose. Roll out the fondant until 1/4 inch thick; trim into 2 strips for the scarf and fringe the ends. Place on the snowman.

SHARK BEACH PULL-APART CUPCAKES

Steps:

• For the cupcakes: Line two 12-cup muffin pans with cupcake liners; fill 9 with yellow liners and 15 with blue liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely.
• For the frosting: Color 3 cups of the frosting with blue gel food coloring until sea blue (12 to 14 drops). Color 2 cups of the frosting with yellow food coloring until pale yellow (2 to 3 drops). Keep the remaining 1 cup frosting white and transfer to a pastry bag fitted with a medium petal tip.
• Arrange the cupcakes in a 4-by-6 grid on a cutting board or a flat square serving platter, keeping the yellow liners together to make the sandy beach and the blue liners together to make the water. There will be 1 yellow liner in the row where the blue and yellow meet; keep it to the far left.
• With an ice cream scoop, scoop balls of blue frosting on the blue-lined cupcakes and yellow frosting on the yellow-lined cupcakes. Smooth the frosting across the cupcakes with an offset spatula so the blue and yellow almost meet; the line where they touch should be a gradual diagonal that looks like the shoreline when a wave comes in.
• Set aside 6 teddy bears. Put the rest in a food processor and process to crumbs. Reserve about 1/4 cup or so of the crumbs to anchor the palm trees later. Sprinkle the remainder over the yellow frosting to make sand.
• Pipe waves of white frosting along the shoreline where the sand meets the surf.
• Break off one end of the pretzel rods to make two 5-inch rods; discard (or eat) the smaller pieces from each rod. Cut the spearmint leaves in half crosswise and roll them out to flatten slightly. Press 3 leaf pieces into the broken end of each pretzel rod to resemble palm tree leaves. (If you have having trouble getting the leaves to stick, you can brush with a tiny bit of water at the spot where they adhere). Press 2 chocolate-covered peanuts on top of the leaves to make coconuts.
• Stick the trees into the sand in the spaces where the cupcakes meet. Spoon the remaining graham cracker crumbs around the bottoms of the trees to anchor them. Add a chocolate-covered peanut under each as a dropped coconut.
• Cut the sour candy strip into 4 equal pieces. Arrange on the sand for beach towels and lay a bear on top of each one.
• For the surfboards, unwrap and flatten the fruit roll up rounds. Fold each into quarters and press to adhere. Cut a 2 1/2-inch oval surfboard shape from each. Cut the black licorice into strips for lines on the surfboards (2 lines per board), but don't stick them on yet.
• Place the surfboards on a piece of parchment and microwave just until warm, about 10 seconds. Press on the licorice lines and microwave just until they stick, about 5 seconds more. Press a standing bear on each for a surfer and let cool. (You can put in the freezer to hasten the process.)
• Place the surfing bears on the water. Place the sharks on the water. With the remaining white frosting, pipe waves in front of the boards and in random spots around the rest of the ocean.

YUKON CORNELIUS PULL-APART CUPCAKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
• Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
• Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
• Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
• Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
• Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
• Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
• Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
• Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
• Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
• Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
• Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
• Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.