Frost a cupcake with white icing. Poke two holes in the frosting, about 1 inch apart. Using a toothpick, fill the holes with "blood"(red tube gel icing), then drag additional "blood" from each hole to the edge of the cupcake.
Showing posts with label Cupcakes. Show all posts
Showing posts with label Cupcakes. Show all posts
Saturday, October 30, 2010
Halloween Cupcakes #3 Vampires
Frost a cupcake with white icing. Poke two holes in the frosting, about 1 inch apart. Using a toothpick, fill the holes with "blood"(red tube gel icing), then drag additional "blood" from each hole to the edge of the cupcake.
Friday, October 29, 2010
Halloween Cupcake #2 Mummys
Frost a cupcake with chocolate icing. Using a pastry bag with a flat nozzle, crisscross white icing "bandages" onto the frosting, leaving room for eyes. To make the eyes, pipe on two dots of pink icing and, using a toothpick, top each with a drop of dark food coloring.
Sunday, October 10, 2010
More Owls! Easy Owl Cupcakes
12 cupcakes baked in paper liners
24 mini cupcakes baked in paper liners
24 cream filled chocolate sandwich cookies (or any creme filled sandwich cookies to your liking)
48 mini cream filled chocolate sandwich cookies (or any creme filled sandwich cookies to your liking)
2 cans (16 ounces) Chocolate frosting
2 tablespoons Vanilla frosting
12 small banana shaped hard candies (Runts)
24 yellow candy coated chocolate covered sunflower seeds
24 mini chocolate covered mints (Junior Mints)
48 brown mini candy coated chocolates (M&M's Minis)
These are just what were used in the above photo, you can get creative and use all kinds of candy!
Split the sandwich cookies, regular and mini, in half crosswise, keeping the cream side hole (microwaving a few cookies at a time for several seconds helps to keep the cream side solid). Use a paring knife to remove any excess crumbs from cream filling.
To form the ears make 2 parallel cuts with a serrated knife in the large plain chocolate cookies 1/2 inch from each rounded side, discarding (or eat :D) the 1/2 inch strip that remains from the center of the cookie. Cut the mini plain cookie in half.
Spoon 1 1/2 cups of the chocolate frosting and the 2 tablespoons of the vanilla frosting into separate ziplock bags; set aside. Spread the remaining chocolate frosting on top of the standard and mini cupcakes and smooth.
To make the ears, attach the large cut cookies on top of the 12 standard cupcakes with some of the chocolate frosting, round side facing each other, at an angle, about 1 1/2 inches apart and hanging over edge of cupcake about 3/4 inch. Repeat process with the mini cut cookies and mini cupcakes, with a 1/2 inch overhang.
Place the large cream sided cookies, cream side up, on the upper half of the large cupcakes. Do the same for the mini cupcakes with the mini cookies.
Snip a small corner (1/8 inch) from the bag with the chocolate and vanilla frostings. Pipe the chocolate frosting in vertical lines over the cookie ears to cover. Starting at the outer edge of cupcake pipe the feathers with the chocolate frosting around top of cupcake and under the eyes.
Press the yellow candies in between the cookie eyes as the beak. Attach the chocolate covered mints on top of the cookies with some of the vanilla frosting on the larger cupcakes and the mini brown candies for the smaller cupcakes. Position the eyes in different directions to give the owls character. Pipe a white highlight on the eyes.
Here are some other variations to give you some ideas:
Tuesday, November 13, 2007
Mascarpone Mini Cupcakes with Strawberry Glaze
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (make sure it's a moist one)
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Preheat the oven to 350°F. Line the mini tins with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
Meanwhile, puree the strawberries in a blender or food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
This cake recipe is also enough for one 8", 9" or 13"x9" cake pan.
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (make sure it's a moist one)
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Preheat the oven to 350°F. Line the mini tins with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
Meanwhile, puree the strawberries in a blender or food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
This cake recipe is also enough for one 8", 9" or 13"x9" cake pan.
Wednesday, September 5, 2007
Paper Cup Cupcakes
2 cups all-purpose flour
1 tsp baking soda
1 cup unsalted butter, slightly softened
1 cup sugar
1 cup brown sugar
4 eggs
6 ounces unsweetened chocolate, melted
1 tsp vanilla extract
1 cup buttermilk
24 paper cups (the bigger bathroom cups, not the tiny ones the next size up)
For the frosting:
2 egg whites
6 Tbs cold water
1 1/2 cups sugar
1/2 tsp cream of tartar
1 tsp pure vanilla extract
Preheat oven to 350°F.
Sift together the flour and baking soda and set aside. In a mixer with a whip attachment cream the butter until light and fluffy then add the sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Then add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the buttermilk and mix, then add 1/2 of the dry ingredients and mix in well. Repeat alternating wet and dry ending with wet.
Place un-waxed paper cups on a sheet pan and fill them 3/4 full. Bake until firm to the touch on the top of the cupcakes, 20 minutes.
Make the frosting: Off the heat, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often.
Let cakes cool in the pan, and then frost while still in the cups.
1 tsp baking soda
1 cup unsalted butter, slightly softened
1 cup sugar
1 cup brown sugar
4 eggs
6 ounces unsweetened chocolate, melted
1 tsp vanilla extract
1 cup buttermilk
24 paper cups (the bigger bathroom cups, not the tiny ones the next size up)
For the frosting:
2 egg whites
6 Tbs cold water
1 1/2 cups sugar
1/2 tsp cream of tartar
1 tsp pure vanilla extract
Preheat oven to 350°F.
Sift together the flour and baking soda and set aside. In a mixer with a whip attachment cream the butter until light and fluffy then add the sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Then add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the buttermilk and mix, then add 1/2 of the dry ingredients and mix in well. Repeat alternating wet and dry ending with wet.
Place un-waxed paper cups on a sheet pan and fill them 3/4 full. Bake until firm to the touch on the top of the cupcakes, 20 minutes.
Make the frosting: Off the heat, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often.
Let cakes cool in the pan, and then frost while still in the cups.
Thursday, August 23, 2007
Mucho Margarita Cupcakes
Today I was looking around for some fun cupcake recipes and I found this one from the PBJ ON RYE Blog. I hope no one minds that I changed a few things, but it's a fun recipe to try!
Cupcakes:
1/4 cup freshly squeezed lime juice
1 1/2 tsp finely grated lime zest
1 cup vanilla soy milk
1/4 cup canola oil
2 Tbs tequila
1/2 tsp vanilla
3/4 cup sugar
1 1/3 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1. Preheat oven to 350°F. Line muffin pan with cupcake liners
2. In a large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla and sugar.
3. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth. Fill liners 3/4 of the way full and bake 20-22 minutes until a toothpick inserted through the center of one comes out clean.
4. Transfer cupcakes to a cooling rack and let cool completely before frosting (allowing the cupcakes to set for 1-2 hours helps the flavors develop fully).
Icing:
1/4 cup margarine, softened
1 tablespoon soy milk or rice milk
3 tablespoons lime juice
1 tablespoon tequila
Smidge of green gel food coloring
2 cups powdered sugar, sifted (for easy sifting just whisk in a bowl)
1. Cream margarine in a mixer until fluffy. Mix in soy milk, lime juice, tequila and food coloring if using.
2. Sift in 2 cups powdered sugar and blend until creamy and smooth, low speed on mixer for 7 minutes. If still too liquidy then add a little more powdered sugar until a somewhat thick and spreadable consistency is achieved. Refrigerate until ready to use.
Cupcakes:
1/4 cup freshly squeezed lime juice
1 1/2 tsp finely grated lime zest
1 cup vanilla soy milk
1/4 cup canola oil
2 Tbs tequila
1/2 tsp vanilla
3/4 cup sugar
1 1/3 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1. Preheat oven to 350°F. Line muffin pan with cupcake liners
2. In a large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla and sugar.
3. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth. Fill liners 3/4 of the way full and bake 20-22 minutes until a toothpick inserted through the center of one comes out clean.
4. Transfer cupcakes to a cooling rack and let cool completely before frosting (allowing the cupcakes to set for 1-2 hours helps the flavors develop fully).
Icing:
1/4 cup margarine, softened
1 tablespoon soy milk or rice milk
3 tablespoons lime juice
1 tablespoon tequila
Smidge of green gel food coloring
2 cups powdered sugar, sifted (for easy sifting just whisk in a bowl)
1. Cream margarine in a mixer until fluffy. Mix in soy milk, lime juice, tequila and food coloring if using.
2. Sift in 2 cups powdered sugar and blend until creamy and smooth, low speed on mixer for 7 minutes. If still too liquidy then add a little more powdered sugar until a somewhat thick and spreadable consistency is achieved. Refrigerate until ready to use.
Wednesday, August 22, 2007
Fall Cocoa Cupcakes
1 1/2 cups flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
Icing Drizzle:
1 cup powdered sugar
4 1/2 tsp milk
In a bowl, combine the dry ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. Fill paper lined muffin cups two-thirds full.
Bake at 350°F for 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cupcakes.
3/4 cup sugar
1/4 cup baking cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
Icing Drizzle:
1 cup powdered sugar
4 1/2 tsp milk
In a bowl, combine the dry ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. Fill paper lined muffin cups two-thirds full.
Bake at 350°F for 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cupcakes.
Tuesday, August 21, 2007
Peanut Butter Cupcakes
You know me and my peanut butter addiction. So when I saw these I had to try them.
2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 pinch salt
Preheat the oven to 350°F. Line a cupcake pan with paper liners. and set aside.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared cup liners.
Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Drizzle these with melted chocolate or top with chocolate icing!
2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 pinch salt
Preheat the oven to 350°F. Line a cupcake pan with paper liners. and set aside.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared cup liners.
Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Drizzle these with melted chocolate or top with chocolate icing!
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