Swirly Cupcakes Recipes

VANILLA CINNAMON SUGAR SWIRL CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Mix together flour, cinnamon, sugar, baking soda, and baking powder in mixing bowl. I use my electric mixer.
• Add butter (room temperature), egg whites, sour cream, vanilla, and milk - Mix until smooth (no lumps).
• Add cupcake liners to cupcake pan.
• Combine cinnamon and sugar in a small bowl.
• Place 1 tbsp of batter into each cupcake liner
• Sprinkle 1/4 tsp of cinnamon sugar mixture on top of cupcake batter.
• Repeat steps until liners are half way full.
• Sprinkle a little more cinnamon sugar mixture on top of half-filled liners
• Bake for 16-18 minutes, or until a toothpick comes out with minimal crumbs
• Allow to cool for a few minutes
• Remove cupcakes and continue cooling on wire rack.
• Mix room temperature butter and shortening until smooth.
• Add 1 tsp of vanilla, mix until well blended
• Add powdered sugar one cup at a time and mix until well blended. (Mixture will be stiff)
• Mix in cinnamon until well blended.
• Add in milk 1 tbsp at a time. Add until right consistency.
• Pipe cupcakes with frosting.
• Sprinkle with cinnamon sugar if desired.

SWIRLY CUPCAKES

Steps:

• Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
• Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
• Place heavy cream and confectioners' sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.

RASPBERRY-SWIRL CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press 1 tablespoon of the crumb mixture firmly onto bottom of each cup in muffin tin. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 teaspoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Spoon 3 tablespoons filling into each cup.
• Drop raspberry sauce by the 1/2 teaspoon over cakes. With a wooden skewer or toothpick, swirl sauce into filling.
• Bake until set, 10 to 12 minutes. Let cool completely in tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight.