blueberry muffin cupcakes

INGREDIENTS

1   cup butter
4   eggs
1 1/3  cups all-purpose flour
1/2  cup cornmeal
2   tablespoons cornstarch
2   teaspoons baking powder
1/4  teaspoon salt
1   cup sugar
2   teaspoons vanilla
1 1/2  cups fresh blueberries
1   recipe Streusel Topping
1   recipe Vanilla Icing (optional)

Vanilla Icing
1   tablespoon butter
1 1/2  cups powdered sugar
1/2  teaspoon vanilla
1 - 2   tablespoons milk

Streusel Topping
1   cup all-purpose flour
1/3  cup packed brown sugar
1/2  teaspoon ground cinnamon
1/8  teaspoon salt
1/4  cup butter

DIRECTIONS

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, cornstarch, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping sides of bowl frequently. Stir in flour mixture just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Place blueberries on top of batter. Sprinkle with Streusel Topping.
4. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean (avoid berries when inserting toothpick). Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. If desired, drizzle cupcakes with Vanilla Icing. Makes 24 (2-1/2-inch) cupcakes.

Vanilla Icing
1. Allow butter to stand at room temperature for 30 minutes. In a medium bowl combine butter, powdered sugar, and vanilla. Stir in milk until icing reaches a thick drizzling consistency. Makes about 3/4 cup.

Streusel Topping
1. In a medium bowl combine all-purpose flour, brown sugar, ground cinnamon, and salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Makes 1-3/4 cups.

Make Ahead Tip
Place un-iced cupcakes in a single layer in an airtight container; cover. Store at room temperature for up to 2 days. Or label and freeze for up to 1 month. Thaw cupcakes at room temperature before icing.

cupcakes, desserts 8:00 AM No comments

double chocolate cupcakes

INGREDIENTS

1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs
3   tablespoons butter
1 1/3  cups cake flour or 1 1/4 cups all-purpose flour
1/3  cup unsweetened cocoa powder
1 1/2  teaspoons baking powder
1/4  teaspoon salt
1/4  cup 60% to 70% tub-style vegetable oil spread, chilled
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1   teaspoon vanilla
3/4  cup fat-free milk
1   recipe Chocolate Frosting

Chocolate Frosting

1/4  cup 60% to 70% tub-style vegetable oil spread, chilled
2   tablespoons unsweetened cocoa powder
1/2  teaspoon vanilla
1 1/4  cups powdered sugar** 
Fat-free milk

DIRECTIONS

1. Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
3. Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Frost with Chocolate Frosting. Makes 18 cupcakes.

Chocolate Frosting
1. In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar** until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Makes 2/3 cup.

Tip
*SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 157 cal., 22 g carb. Exchanges: .5 other carb. Carb choices: 1.5

cupcakes, desserts 7:57 AM No comments

island pineapple cupcakes

INGREDIENTS

6   egg whites
3   egg yolks
1 2/3  cups cake flour
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
2   teaspoons baking powder
1/4  teaspoon salt
1/2  cup unsweetened pineapple juice
1/4  cup canola oil
1/4  teaspoon cream of tartar 
Pineapple Fluffy Frosting (see recipe)
2   tablespoons shredded coconut, toasted

Pineapple Fluffy Frosting

2   cups thawed frozen light whipped dessert topping
1/2  cup well-drained crushed pineapple

DIRECTIONS

1. Allow egg whites and yolks to stand at room temperature for 30 minutes. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Fill muffin cups 2/3 full with batter.
4. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Spread cupcakes with Pineapple Fluffy Frosting. Sprinkle with coconut.

Pineapple Fluffy Frosting
1. In a medium bowl fold together dessert topping and pineapple.

Tip
*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. 
PER SERVING WITH SUBSTITUTE: same as above, except 101 cal., 13 g carbo.

cupcakes, desserts 7:54 AM No comments

lemon cupcakes

INGREDIENTS

2   cups all-purpose flour
2 1/2  teaspoons baking powder
1/4  teaspoon salt
2/3  cup shortening
1   cup sugar
3   eggs
2/3  cup milk
1   tablespoon finely shredded lemon peel
2/3  cup sugar
1/3  cup lemon juice 
Lemon peel curls (optional) 
Fresh lemon balm leaves (optional)

DIRECTIONS

1. Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Combine flour, baking powder, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Stir in the 1 tablespoon lemon peel. Spoon batter into prepared muffin cups. (Fill any empty, greased muffin cups with water to avoid damaging pan.)
3. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.
4. In a small mixing bowl stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months. Before serving, garnish with lemon peel curls and lemon balm leaves, if desired. Makes 20 to 24 cupcakes.

Tip
To Present This Gift... Place a serving plate on the watercolor paper and trace around it. Cut out the shape 1 inch smaller than the drawn line. Mix food coloring with water to desired color. Paint a design on the paper as desired. Let dry. Center the paper on the plate and arrange the cupcakes on top.

Tip
Also try this... Use colored cellophane, found at paper goods stores, to cut and use as a plate liner.

Note
To present this gift you will need: Clear glass serving plate
Watercolor paper
Pencil
Scissors
Food Coloring
Clean paintbrushes

cupcakes, desserts 7:50 AM No comments

tie-dye fruity cupcakes

INGREDIENTS

1   package 2-layer size white cake mix

1/4  cup dry JELL-O Lemon Flavor Gelatin (1/2 of 3-ounce package)

1/4  cup JELL-O Lime Flavor Gelatin (1/2 of 3-ounce package)

1/4  cup JELL-O Strawberry Flavor Gelatin (1/2 of 3-ounce package)

1  16  ounce can ready-to-spread vanilla frosting

DIRECTIONS

1. Prepare cake batter as directed on package; divide evenly into 3 bowls.

2. Stir different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 tablespoons of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.

3. Spread with frosting.

cupcakes, desserts 7:44 AM No comments

st. patrick's day cupcakes

INGREDIENTS

1 3/4  cups all-purpose flour
1   4-serving-size package instant pistachio pudding mix
3/4  cup miniature semisweet chocolate pieces
2/3  cup sugar
2 1/2  teaspoons baking powder
1/2  teaspoon salt
2   beaten eggs
1 1/4  cups milk
1/2  cup cooking oil
1   teaspoon vanilla or 1/4 teaspoon almond extract
1/2  of a can cream cheese frosting (1 cup)
Green colored sugar
1/2  cup candy-coated milk chocolate pieces

DIRECTIONS

1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.

Make Ahead Tip
Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving.

cupcakes, desserts 8:20 AM No comments

gummy mummies

INGREDIENTS

1  22 1/2 ounce box brownie mix
1  16  ounce can vanilla frosting 
Green sour-apple bubble-gum tape
M&M's

DIRECTIONS

1. Heat oven to 350 degrees F. Prepare brownie mix according to package directions. Divide batter among lined mini cupcake pans to make 36. Bake 20 minutes and let cool completely.
2. Spread frosting onto brownies. Place a piece of trimmed gum across center of cupcake. Top with M&M's for eyes. Place more pieces of gum at slight angles to cover tops, leaving eyes visible.

cupcakes 8:09 AM No comments

little critter cupcakes

INGREDIENTS

1   box (18.25 ounces) yellow-cake mix
1   can (16 ounces) vanilla frosting 
Green food coloring 
Froot Loops 
Snack 'Ums Big Boomin' Pops 
Marshmallows 
Pink sugar 
Yellow sugar 
Red licorice strings 
Black licorice strings 
Brown decorating icing 
Candy eyes 
Flower sprinkles
see savingsOn Sale  
Keebler Rainbow Vanilla Wafers 
Reduced-fat chocolate Nilla Wafers 
Hershey's candy-coated milk-chocolate sprinkles

DIRECTIONS

1. Heat oven to 350 degrees F. Line two 12-cup muffin pans with paper liners. Prepare cake mix according to package directions, and bake 24 cupcakes. Cool completely. Tint frosting green with food coloring, and frost cupcakes.

For Butterflies:

1. Stand 6 Froot Loops in a row down center of cupcake for the body. Place 1 Snack 'Ums pop at end for head. Cut 2 marshmallows in half, and sprinkle cut side with pink or yellow sugars. Place on cupcake as wings. Cut 2 red licorice strings 1-1/2 inches long, and insert for antennae. Pipe 2 dots of decorating icing onto head, and attach candy eyes.

For Ladybugs:

1. Roll edge of frosted cupcake in flower sprinkles. For wings, cut 1 red-colored wafer in half, and attach with decorating icing to chocolate-wafer body. Place ladybug in center of cupcake. Pipe small dots of icing onto red wafer, and pipe a circle for the head. Attach candy eyes and a red candy-coated milk-chocolate sprinkle for nose. Cut 2 black-licorice strings 1-1/2 inches long, and insert for antennae.

For Bees:

1. Roll edge of frosted cupcake in flower sprinkles. Place an orange wafer in center of cupcake. Pipe lines of icing onto wafer. Cut a marshmallow in half, and attach for wings. Using the icing, pipe a circle for the head. Attach candy eyes and yellow candy-coated milk-chocolate sprinkle for nose. Cut a 1-inch piece of black licorice, and insert into back of bee for stinger.

cupcakes 7:29 AM No comments

be-my-valentine cupcakes

INGREDIENTS

12   standard Rich Chocolate Cupcakes (see Recipe Center)
1/2  cup instant chocolate pudding or whipped cream
12   candy hearts with messages
3   cups Chocolate Buttercream Frosting (see Recipe Center)
1  4 1/4 ounce tube red Decorating Icing fitted with #16 star tip
72   heart-shaped red and pink candies

DIRECTIONS

1. Cut off top (dome) of each cupcake. Scoop out 1 scant tablespoon of cake from center of each bottom. Fill each with about 1/2 tablespoon pudding. Place a candy heart in center and cover with cupcake top.
2. Frost cupcakes. Using icing, pipe a heart on each cupcake. Press red ad pink candies into frosting around cupcake edge. Makes 12 valentines.

cupcakes 1:49 PM No comments

Vanilla Buttercream Frosting (From Sprinkles Cupcakes)

INGREDIENTS

1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS

1.In a bowl combine butter, sugar and salt. Beat till blended.
2.Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

cupcakes 4:56 AM No comments

pumpkin patch cupcakes

INGREDIENTS

1/4  cup sour cream
1/4  cup butter, softened
2   teaspoons vanilla
1/2  teaspoon ground cinnamon
1/2  teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
5   cups powdered sugar 
Green paste food coloring 
Brown paste food coloring 
Milk
12   Sugar and Spice Cupcakes (see recipe below) or other 2-1/2-inch cupcakes in paper bake cups 
Candy pumpkins

Sugar and Spice Cupcakes
1   package 2-layer-size yellow cake mix
4   ounces cream cheese, softened
4   eggs
3/4  cup water
1/2  cup vegetable oil
1/4  cup packed brown sugar
1 - 1 1/2  teaspoons ground cinnamon
1   teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1   teaspoon ground ginger
1   teaspoon vanilla
1/4  teaspoon ground cloves
1/2  cup packed brown sugar
1/2  teaspoon ground cinnamon

DIRECTIONS

1. For frosting, in a large mixing bowl beat sour cream, butter, vanilla, cinnamon, and nutmeg with an electric mixer on medium speed until combined. Beat in powdered sugar until smooth. Tint frosting with green and brown food colorings to reach desired grass color. Beat in enough milk to reach desired consistency
2. Set Sugar and Spice Cupcakes on a wire rack. Place frosting in a large pastry bag fitted with a multi-opening (grass) tip. Using quick upward motions, pipe frosting to look like grass on tops of cupcakes.
3. Place two or three candy pumpkins on top of each cupcake. If desired, change pastry bag tip to a small round tip; pipe up and over the green stem end of each candy pumpkin, forming tendrils. Makes 12 (12-1/2-inch) cupcakes.

Sugar and Spice Cupcakes
1. Preheat oven to 350 degrees F. Line twenty-six 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine cake mix, cream cheese, eggs, the water, oil, the 1/4 cup brown sugar, the 1 to 1 1/2 teaspoons cinnamon, the nutmeg, ginger, vanilla, and cloves. Beat with an electric mixer on medium speed about 1 minute or until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. In a small bowl combine the 1/2 cup brown sugar and the 1/2 teaspoon cinnamon. Sprinkle about 1 teaspoon brown sugar mixture over each cupcake. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

cupcakes 3:42 AM No comments

august cupcake

INGREDIENTS

1 1/2  cups white melting wafers
24   thin pretzel sticks
1   can (16 ounces) plus 1 cup vanilla frosting
24   cupcakes 
Blue colored sugar 
Blue icing color 
Red, green, and orange decorating icing 
Taffy in assorted colors

DIRECTIONS

1. Cut taffy into 24 1/2-inch triangles, for flags. Line 2 baking sheets with wax paper. Draw a 2-1/2 x 1-3/4-inch right triangle on paper to make sail template; place under wax paper. Place melting wafers in a resealable plastic bag; heat in microwave on medium heat until melted, about 2 minutes. Snip a corner from bag; using template, pipe sails onto lined baking sheets. Place a pretzel stick along vertical edge of each sail; attach flags. Refrigerate 5 minutes to set. Pipe designs onto sails with decorating icing.
2. Tint all but 3/4 cup of frosting blue. Stir in remaining frosting to create a marbled effect, and frost cupcakes. Roll edges in sugar. Insert a sail into each cupcake.

cupcakes 3:36 AM No comments

spooky banana-fudge cupcakes

INGREDIENTS

1   box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)  
Water, oil and eggs called for on brownie mix box
1   medium banana, mashed
1   container Betty Crocker® Rich & Creamy chocolate or vanilla ready-to-spread frosting 
Assorted small Halloween candies 
Halloween candy sprinkles or decorations

DIRECTIONS

1. Heat oven to 350 degrees F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir brownie mix, chocolate syrup pouch, water, oil and eggs until well blended. Stir in banana. Fill muffin cups with brownie mixture.
2. Bake 25 to 30 minutes or until edges are set. Cool 3 minutes; remove from muffin cups. Cool completely, about 30 minutes.
3. Frost cupcakes with frosting; top with Halloween candies and sprinkles.

cupcakes 3:33 AM No comments

butterfly cupcakes

INGREDIENTS

1  18 1/4 ounce package plain yellow cake mix
1  3.4 ounce package vanilla instant pudding mix
1   cup whole milk
1   cup vegetable oil
4   large eggs
1   teaspoon vanilla extract
1   teaspoon almond extract
2   recipes Vanilla Cream Cheese Frosting (see Recipe Center) 
Nontoxic food coloring to tint frosting 
Jellied fruit slices, mini candied licorice sticks, and Gummi Worms for decoration

DIRECTIONS

1. Preheat oven to 350 degree F and line two 12-cup muffin pans with paper liners.
2. Blend cake mix, pudding mix, milk, oil, eggs, and extracts in a large bowl with an electric mixer set on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down the sides again, if needed. Spoon or scoop batter into each cup, filling it almost to the top.
3. Bake in middle of oven until cupcakes are golden and spring back when lightly pressed, 20 to 25 minutes. Let cupcakes cool in pans on racks, 15 minutes. Remove from pans.
4. Meanwhile, divide frosting between two bowls. Tint frosting in one bowl with food coloring, if desired; keep frosting in remaining bowl white.
5. Place a heaping tablespoon frosting on each cupcake and swirl to spread it smoothly with a short metal spatula or spoon, covering the top completely. Decorate with candy.

cupcakes 3:30 AM No comments

goin' fishin' cupcakes

INGREDIENTS

Cupcakes
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 or butter cream frosting 
Blue food color

Fishing Poles
24   cocktail straws
24   pieces dental floss
24   Betty Crocker® Shark Bites® chewy fruit snacks (2 to 3 pouches)

DIRECTIONS

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2. Stir together frosting and 2 or 3 drops food color. Frost cupcakes with blue frosting; pull up on frosting, using metal spatula, so frosting looks like waves.
3. To make fishing poles, cut each straw to make one 3-inch piece. Cut dental floss into 3 1/2-inch lengths. Attach piece of dental floss to end of each straw, using needle, to look like fish line. Attach 1 fruit snack to end of each piece of dental floss. Decorate each cupcake with a fishing pole. Store loosely covered.

Tip:
1. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes.

cupcakes 5:16 AM No comments

easy caps and booties cupcakes

INGREDIENTS

2   cups Creamy White Frosting or canned vanilla frosting
12  2 1/2 inches cupcakes in paper bake cups (any flavor) 
Desired color gel-paste food coloring 
Small decorative candies 
Pastel nonpareils (optional)

Creamy White Frosting
1   cup shortening
1 1/2  teaspoons clear vanilla or regular vanilla
1/2  teaspoon almond extract
4   cups powdered sugar
3 - 4   tablespoons milk

DIRECTIONS

1. Divide Creamy White Frosting in half. Set one half aside. Spread remaining half of the frosting on tops of cupcakes. Set aside.
2. Divide remaining frosting between bowls; tint frostings desired colors. Place frostings in pastry bags fitted with couplers and very small round tips.
3. Pipe outlines of caps and booties on tops of frosted cupcakes. Switch tips on pastry bags to very small star tips. Pipe small stars to fill in the outlines of the caps and booties. If desired, add a row of small candies at bottom edges of caps and at top edges of booties. If desired, sprinkle with nonpareils.
4. For tassels on caps, use star tip to pipe spikes of frosting at the tops of caps. For ties on booties, use a small round tip to pipe bows. Makes 12 (2-1/2 inch) cupcakes.

Creamy White Frosting
1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.
2. Beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond, lemon, or orange extract on medium speed for 30 seconds. Slowly add 2 cups sifted powdered sugar; beat well. Add 2 tablespoons milk. Gradually beat in 2-1/2 cups more sifted powdered sugar and enough milk (1 to 2 tablespoons) to make frosting spreadable. Makes about 3 cups.

cupcakes 5:11 AM No comments

eerie eyeball cupcakes

INGREDIENTS

1   cup (2 sticks) unsalted butter, softened
3   cups confectioners' sugar
salt
1/2  teaspoon vanilla extract
36   mini cupcakes
36   gumdrops
36   black candy-coated chocolate pieces 
Black licorice laces 
Red gel paste food coloring or decorating gel

DIRECTIONS

1. Beat butter until creamy, about 2 min. Add sugar 1/2 cup at a time, mixing well. Add salt and bet in vanilla extract; stir until smooth. Frost cupcakes.
2. Cut round slices from gumdrops about 1/8 inch thick and center on frosted cupcakes sugar-side down. Top each gumdrop with a candy-coated chocolate piece. For lashes, cut licorice laces in 1/2-inch pieces on an angle and add to cupcakes. To make bloodshot eyes, dip a toothpick into food coloring and draw squiggly lines through frosting or pipe with decorating gel. Makes 36 cupcakes.

cupcakes 5:06 AM No comments

abc block cupcakes

INGREDIENTS

2   cups Creamy White Frosting or one 16-ounce can white frosting
12   large or 24 small baked square* cupcakes 
Pastel-color paste food coloring 
Powdered sugar
2   ounces purchased white rolled fondant**
Creamy White Frosting
1   cup shortening
1 1/2  teaspoons vanilla
1/2  teaspoon almond extract
4   cups powdered sugar
3 - 4   tablespoons milk

DIRECTIONS

1. Place 1/4 cup frosting in a decorating bag fitted with a small star tip; set aside. Place 1-1/2 cups frosting in a microwave-safe bowl. Microwave on 100 percent power (high) about 30 seconds or until just melted. Frost the cupcakes with the melted white frosting. Divide remaining frosting into three portions; using paste food coloring, tint each portion a different color. Place frostings in separate pastry bags fitted with small round tips, or place in resealable plastic bags and snip off a small piece from one corner of each bag. Pipe colored square outlines on tops of cupcakes. Pipe white stars in corners; pipe dots in centers of stars.
2. On a surface lightly dusted with powdered sugar, divide fondant into three portions. Tint each portion a different color with food coloring. Knead each portion until evenly colored.*** (Work with one portion of fondant at a time and keep fondant covered when not using.) Roll out fondant to 1/8-inch thickness.
3. Use 1-1/2- to 2-1/2-inch alphabet or number cookie cutters to cut out shapes. Place the letters on frosted cupcakes. If desired, use frosting in a pastry bag fitted with a small round tip to pipe outlines on the letters with frosting. Makes 12 large or 24 small cupcakes.
Creamy White Frosting
1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Tip
*Test Kitchen Tip: Square muffin pans vary in size. For 12 large cupcakes, use 2-1/2-inch square muffin cups that are 1-1/2 inches deep. For 24 smaller cupcakes, use 2-1/2 inch square muffin cups that are 7/8 inch deep, spooning 1/4 cup batter into each. If you do not have square muffin cups, use 2-1/2-inch round muffin cups lined with paper bake cups.
Tip
**Test Kitchen Tip: White rolled fondant can be found in the cake decorating department of most hobby and crafts stores.
Tip
***Test Kitchen Tip: If you like, wear plastic gloves to keep from discoloring your hands.

cupcakes 5:02 AM No comments

football cupcake pull-aparts

INGREDIENTS

1   box Betty Crocker® SuperMoist® yellow cake mix 
Water, vegetable oil and eggs called for on cake mix box
2   containers Betty Crocker® Rich & Creamy chocolate frosting(1 pound each)
1/2  cup candy-coated chocolate candies
1   tube Betty Crocker® white decorating icing (4.25 ounces)

DIRECTIONS

1. Heat oven to 375 degrees F (350 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on cake mix box. Divide batter evenly among muffin cups (about 23 full).
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3. Spoon frosting into decorating bag with large star tip (size #5). Arrange cupcakes in football shape using 15 of the 24 cupcakes. Pipe thick lines of frosting over football-cupcake shape. Using spatula, spread frosting over cupcakes. Pipe decorative border of chocolate frosting around edge of football. Sprinkle decorative border with candy-coated chocolate candies. Pipe laces with white icing. Frost and decorate remaining cupcakes as desired, and serve alongside football.

cupcakes 4:58 AM No comments

pet shop cupcakes

INGREDIENTS

2   cups Creamy White Frosting or canned white frosting 
Yellow food coloring
12  2 1/2 inches cupcakes in paper bake cups (any flavor) 
Large marshmallows 
Pink and white tiny marshmallows 
Black licorice laces 
Red and blue miniature candy-coated chocolate pieces
1   cup Chocolate Butter Frosting or canned chocolate frosting 
Log-shape chocolate caramel candies, such as Tootsie Rolls 
Pink chewy fruit-flavor square candies, such as Starburst 
Pink food coloring  
Miniature semisweet chocolate pieces 
Heart-shape candies 
Pink decorating sugar

Creamy White Frosting
1   cup shortening
1 1/2  teaspoons vanilla
1/2  teaspoon almond extract
4   cups powdered sugar
3 - 4   tablespoons milk

Chocolate Butter Frosting
3/4  cup softened butter
1/2  cup unsweetened cocoa powder
2   cups powdered sugar
1/2  cup milk
2   vanilla
6   cups powdered sugar
milk

DIRECTIONS

1. For tabby cat cupcakes, tint one-third of the Creamy White Frosting with yellow food coloring. Place yellow frosting in a pastry bag fitted with a small star tip. Pipe yellow frosting in spikes onto four of the cupcakes.
2. Slice three large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each frosted cupcake and add a pink tiny marshmallow for nose. Attach licorice whiskers with white frosting.
3. Cut the remaining marshmallow quarters into triangles; use frosting to attach marshmallow triangles to the tops of cupcakes for ears. Add red miniature candy-coated chocolate pieces for eyes and mouths.
4. For floppy-ear dog cupcakes, frost four of the cupcakes with white frosting. Place some of the chocolate frosting in a pastry bag fitted with a round tip. Pipe chocolate patches randomly onto cupcakes (so cupcakes resemble beagles). Cut two large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each cupcake and add a white tiny marshmallow for nose. Attach licorice whiskers with white frosting. Add blue miniature candy-coated chocolate pieces for eyes. Pipe small chocolate spots on the large and tiny marshmallows.
5. Place four chocolate caramel and four pink chewy candies on waxed paper. Microwave on 100 percent power (high) for 5 to 10 seconds or until softened. Mold the pink candies into tongue shapes, cutting off excess, if necessary. When cool and firm, attach a tongue to each cupcake below nose, securing with frosting, if necessary. Cut each of the four chocolate candies in half; mold each half into a long, oval floppy ear. When firm, attach two ears to each cupcake, securing with frosting if necessary.
6. For pink poodle cupcakes, tint the remaining white frosting with pink food coloring. Place pink frosting in a pastry bag fitted with a small star tip. Pipe frosting in spikes on the remaining four cupcakes. Cut two large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each cupcake and add a pink tiny marshmallow for nose.
7. Place four pink chewy candies on waxed paper. Microwave on 100 percent power (high) for 5 to 10 seconds or until softened. Cut each candy in half; form each half into a long, oval ear. When firm, attach two ears to each cupcake.
8. Cut four white tiny marshmallows crosswise in half and arrange two pieces on each cupcake for eyes; top each with a miniature chocolate piece, using white frosting. Add a heart-shape candy to each for mouth and sprinkle the large marshmallow pieces with pink decorating sugar. Makes 12 (2-1/2 inch) cupcakes.

Creamy White Frosting
1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Chocolate Butter Frosting
1. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in cocoa powder. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/2 cup milk and anilla. Gradually beat in an additional 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch layers.

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