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Baby Rattle Cupcakes

3 Feb

 

 

Ingredients:

18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting
red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows

Vanilla Glaze
3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract

Directions:

Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool.
To prepare Vanilla Glaze: beat all glaze ingredients until smooth.
Spoon the Vanilla Glaze over baked cupcakes; let stand until set, about 10 minutes.
Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting.
Insert a lollipop in the side of each cupcake; tie on bows, if desired.
Makes 2 dozen.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/baby-rattle-cupcakes.html?utm_source=BP_recent#sthash.t1mIHVsy.dpuf

 

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Nutella Cheesecake Cupcakes

13 Sep

Ingredients
  • 12 Oreos, finely crushed*
  • 1 1/2 Tbsp salted butter, melted
  • 6 Tbsp granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 12 oz cream cheese, well softened (use full fat)
  • 2 large eggs
  • 1/4 cup milk (preferably whole or 2%)
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
    •  
     
    For the topping 
     
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/4 c chopped, toasted hazelnuts
  • chopped chocolate or real chocolate sprinkles, for garnish 

Directions
  • Preheat oven to 350 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 – 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.
  • *Don’t use Double Stuf Oreos (there would be too much filling and the crusts would likely be too soft. To crush the oreos I just used a food processor, but you could also just place them in a large ziploc bag and finely crush with a rolling pin.

Recipe Source: Cooking Classy

Margarita Cupcakes

30 Aug

Margarita Cupcakes Recipe from Betty Crocker:

Cupcakes

  • 1 box Betty Crocker® SuperMoist® lemon cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup gold tequila or water
  • 1 teaspoon grated orange peel
  • 3 eggs
  • 1 box (4-serving size) lime-flavored gelatin

Frosting

  • 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
  • 1 teaspoon electric green gel food color

Decoration

  • 1/4 cup coarse white sugar or white decorator sugar crystals
  • 24 thin lime slices (about 3 limes)
  • 24 cocktail umbrellas

Directions

1.Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2.In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3.Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes; remove cupcakes from pans to cooling rack. Cool completely.

4.In medium bowl, mix frosting and food color until blended. Frost cupcakes. Sprinkle sugar on small plate; roll edges of cupcakes in sugar. Cut small slit in lime slices; twist and place on cupcakes. Poke 1 umbrella into each cupcake. Store loosely covered in refrigerator.

http://www.bettycrocker.com/recipes/margarita-cupcakes/5d5a63ff-87ce-4444-9f48-c7d3ef4f1f40?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&creativeID4=Post

Lemon Champagne Celebration Cupcakes

25 Aug

Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup water
1/2 cup dry champagne
1/2 cup vegetable oil
3 eggs
2 teaspoons grated lemon peel


Filling

1/4 cup lemon curd (from 10-oz jar)
1 tablespoon sour cream


Icing

2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.

Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.

Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.

In small bowl, mix lemon curd and sour cream until well blended. Set aside.

To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.

In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.

To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

http://www.bettycrocker.com/recipes/lemon-champagne-celebration-cupcakes/b31ccfd3-f47a-439f-bc25-33ebdeabbeb5

Scary Spiderweb Cupcakes

26 Oct



Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.


1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker® black decorating gel
48 large black gumdrops

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.

  2. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
  3. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.


IDEA:
Turn these into Holly Wreath Cupcakes by using green-tinted frosting instead of orange. Squeeze circles of red decorating gel on each cupcake, and decorate with small red cinnamon candy “berries.”

S’mores Cupcakes

25 Oct
 Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup graham cracker crumbs
4 bars (1.55 oz each) milk chocolate candy, finely chopped                                     
  
Frosting
1 jar (7 oz) marshmallow creme 
 1/2 cup butter or margarine, softened 2 cups powdered sugar 
 1 to 2 teaspoons milk 
 1 bar (1.55 oz) milk chocolate candy, if desired or chocolate chips 
 24 bear-shaped graham crackers, if desired
     

  1.  Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
  2. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  3. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.

                             
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