Red Dragon Cupcakes Recipe By Tasty Recipes

THE BEST VANILLA CUPCAKE RECIPE BY TASTY

Steps:

• Preheat your oven to 350'F and line a muffin tin with 12 paper liners.
• Lightly beat the eggs with a fork. Add them to a bowl containing the flour, butter, sugar, vanilla and salt.
• Beat with a mixer until light and creamy, about 2 minutes. Add mixture to greased cupcake liners, 2 tbsp per liner.
• Bake the cupcakes for 25-30 minutes, until a toothpick comes out clean.
• Serve.

VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
• Fold in the vanilla and lemon zest with a rubber spatula until well combined.
• Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
• Enjoy!

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
• Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
• Line 2 muffin tins with paper liners.
• Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
• Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
• Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
• Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
• Use the end of a whisk or another utensil to push down the center of each cupcake.
• Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
• Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
• Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
• Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
• Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
• Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
• Enjoy!

QUICK & EASY HOMEMADE CUPCAKE RECIPE - VANILLA & RED VELVET RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
• Mix dry ingredients together in a bowl. Then, add vanilla and buttermilk.
• Add eggs one at a time, beating well with each addition then scrape down the bowl.
• Scrape down the bowl as needed and beat until just combined and smooth.
• Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling ⅔ full.
• Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

RED VELVET CHEESECAKE 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the red velvet cake batter.
• In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Spoon some of the cream cheese mixture onto the batter.
• Top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
• Enjoy!

RED DRAGON CUPCAKES RECIPE BY TASTY

Steps:

• Add the chocolate to a microwave-safe bowl and microwave 30-second intervals, mixing between, until completely melted and smooth.
• Pour the melted chocolate into the dragon-shaped molds (to make 12 total; work in batches if needed), then refrigerate for about 5 minutes, or until the chocolate has set. Carefully remove the chocolate dragons from the mold. Using a small brush, dust the chocolate figures with edible metallic dusting powder, if desired.
• In a small bowl, mix together the silver and black sanding sugar until evenly combined.
• Add 2 cups of buttercream frosting to a large piping bag fitted with a round tip, then pipe onto the red velvet cupcakes. 5. Carefully dip the cupcakes in the sanding sugar mixture to cover the frosting completely.
• In a small bowl, mix the remaining ⅓ cup of buttercream frosting with the orange food coloring until evenly combined. Transfer the frosting to a piping bag fitted with a flat tip, then pipe onto the center of the cupcakes to look like flames. Sprinkle the flames with the gold sanding sugar.
• Top each cupcake with a chocolate dragon.
• The cupcakes will keep in an airtight container in the refrigerator for up to 3 days.