STAR SURPRISE CUPCAKES
Everyone will be surprised when they bite into these star sugar cookie-filled red velvet cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 23
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, 1/3 cup butter, the flour and egg until soft dough forms. On floured surface, roll dough 1/4 inch thick. Cut with 1- to 1 1/4-inch star cookie cutter, making 92 stars. Place 1 inch apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Reduce oven temperature to 350°F. Place paper baking cup in each of 23 regular-size muffin cups (make a small cut in each baking cup to mark the front of the cupcake).
- Make cake batter as directed on box. Spoon batter into 1 baking cup, three-fourths full (this cupcake will be crumbled and used as a garnish). Spoon 1 heaping tablespoonful remaining batter into each of remaining 23 baking cups. Place 3 cookie stars, standing up in center of batter, in each of the 23 baking cups. Carefully spoon 2 heaping tablespoonsful remaining batter on top of cookie stars in each, taking care not to tip them over.
- Bake at 350°F 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
- In large bowl, beat marshmallow creme, 1 cup butter and 1 tablespoon of the milk with electric mixer on medium speed until well blended. Beat in powdered sugar on low speed, adding 1 teaspoon milk at a time as needed, until fluffy and spreadable.
- Pipe or spread frosting over top of each cupcake. Place remaining cookie stars on tops of cupcakes, facing front of cupcake where small cut is. In small bowl, crumble remaining cupcake without star cookies inside; sprinkle on cupcakes.
Nutrition Facts : Calories 400, Carbohydrate 55 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 320 mg, Sugar 19 g, TransFat 1 g
SURPRISE SUGAR STARS
Come holiday time, Joyce Berry rolls out dozens of these buttery cutout cookies in her Sandpoint, Idaho country kitchen. 'The basic sugar cookie recipe is my mother's,' she informs, 'and I came up with the sweet 'surprise' inside.'
Provided by Allrecipes Member
Time 45m
Yield 48
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Refrigerate for 2-3 hours or until easy to handle.
- On a floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in star cookie cutter or the cutter of your choice. Place half of the stars on ungreased baking sheets. Spoon 1-1/2 teaspoonfuls of pie filling into the centers of each. Top with remaining stars. Pinch edges to seal; cut a small slit in top of each cookie.
- Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire racks.
- For icing, combine confectioners' sugar, milk and extract in a bowl; whisk until smooth. Spread over cookies. Sprinkle with colored sugar if desired.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 22.1 g, Cholesterol 18.1 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 103.3 mg, Sugar 10.6 g
SURPRISE SUGAR STARS
Come holiday time, Joyce Berry rolls out dozens of these buttery cutout cookies in her Sandpoint, Idaho country kitchen. 'The basic sugar cookie recipe is my mother's,' she informs, 'and I came up with the sweet 'surprise' inside.'
Provided by Allrecipes Member
Time 45m
Yield 48
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Refrigerate for 2-3 hours or until easy to handle.
- On a floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in star cookie cutter or the cutter of your choice. Place half of the stars on ungreased baking sheets. Spoon 1-1/2 teaspoonfuls of pie filling into the centers of each. Top with remaining stars. Pinch edges to seal; cut a small slit in top of each cookie.
- Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire racks.
- For icing, combine confectioners' sugar, milk and extract in a bowl; whisk until smooth. Spread over cookies. Sprinkle with colored sugar if desired.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 22.1 g, Cholesterol 18.1 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 103.3 mg, Sugar 10.6 g
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