Baby Face Cupcakes Recipes

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BABY CHICK CUPCAKES



Baby Chick Cupcakes image

Glorious spring: These fuzzy peepers only look fancy-gumdrops and candied fruit slices make up their wings, faces and feet.

Provided by Food Network Kitchen

Categories     dessert

Yield 12 baby chick cupcakes

Number Of Ingredients 8

24 small white flat sprinkles (for the eyes)
24 mini chocolate chips (for the pupils)
2 cups vanilla buttercream
14 yellow gumdrop fruit slices (for the wings and tails)
6 orange gumdrop fruit slices (for the feet)
12 small orange gumdrops (for the beaks)
12 vanilla cupcakes
34 cup yellow sanding sugar

Steps:

  • For the eyes: Arrange the white sprinkles on the work surface. Attach a mini chocolate chip as a pupil to each sprinkle by gluing with a little buttercream. Set aside.
  • For the wings and tails: Cut each yellow gumdrop fruit slice in half horizontally to make 2 thinner slices. Take 4 of these slices and cut each into 3 triangles to make the tails. Set aside.
  • For the feet: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices, and then cut each slice in half crosswise. Using scissors, snip and remove 2 triangles from each foot to form the toes.
  • For the beaks: Place the small orange gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip either side of the gumdrop to narrow the overall size and shape into a tapered beak.
  • To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the yellow sanding sugar in a small bowl. Invert each cupcake and press gently into the sugar to adhere.
  • Attach the eyes by pressing gently into position. Insert the beak just below eye level. Push the wings and feet into the sides of the cupcake and the tail into the back. Repeat steps for all cupcakes.

BABY FACE CUPCAKES



Baby Face Cupcakes image

Baby Face, You've got the cutest little baby face.... What a cute idea for a baby shower or similar idea. Little cupcake with baby faces. I use pink, yellow, and blue paper liners. In addition to the ingredients listed below, you will also need cheap plastic baby pacifiers for decoration. I suggest checking the dollar store or party supply store.

Provided by LilPinkieJ

Categories     Dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 16

2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites
1/2 cup shortening
1 cup milk
2 large eggs
1 1/2 teaspoons vanilla
1 cup butter, softened (not melted)
6 -8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
2 -4 drops red food coloring
1 cup semi-sweet chocolate chips
48 chocolate chips (additional)

Steps:

  • .:. For the Cupcakes .:.
  • Preheat oven to 350 degrees. Line cupcake pans with paper liners.
  • Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
  • Fill liners 1/2 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
  • .:. For the Frosting .:.
  • Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
  • Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
  • Add a few drops of food coloring and mix thoroughly, adding one drop of red food color at a time until you get a good skin color. Flesh colored gel may be used as well. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
  • .:.For Decorating.:.
  • Put 1 cup of chocolate chips in zip top bag. Heat in microwave until melted, squeezing between fingers until smooth. Cut a very, very small piece of one bottom corner. On piece of wax paper, draw 24 curls for the top of babies head. Put in refrigerator to set.
  • Frost cupcakes, use two chocolate chips for eyes, put a chocolate curl on top of face and stick pacifier where mouth would be.

Nutrition Facts : Calories 362.9, Fat 15.2, SaturatedFat 7.7, Cholesterol 40.1, Sodium 172.1, Carbohydrate 55.8, Fiber 0.7, Sugar 45.9, Protein 3.1

BABY SHOWER CUPCAKES



Baby Shower Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
5 to 6 drops pink or blue food coloring
2 sticks (1 cup) unsalted butter, at room temperature
4 cups confectioners' sugar
Pinch of fine salt
1 teaspoon vanilla extract
2 to 4 tablespoons milk
Yellow food coloring
Fondant dyed in pink, blue, yellow and skin tones
Cornstarch, for rolling

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium-low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
  • Transfer one-third of the batter to separate medium bowl. Add the pink or blue food coloring and stir until uniform in color. Using an ice cream scoop, add scoops of colored batter back to the bowl with the plain batter in an evenly spaced circle. Run a butter knife or skewer through the batters to create a swirled and marbled look.
  • Divide the batter evenly among the prepared muffin cups using the same ice cream scoop, filling each three-quarters full. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool for 5 minutes, then remove the cupcakes to the rack to cool completely.
  • For the vanilla American buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer) and beat on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency with milk as desired. Use immediately or refrigerate in an airtight container up to 3 days. (If refrigerated, allow to come to room temperature and then beat on medium-high speed until smooth before using.)
  • For the assembly: Use yellow food coloring to tint the buttercream pale yellow. Fill a pastry bag fitted with a large star tip (such as number 866, 867 or 868) with the buttercream. Pipe buttercream in a swirl over the top of each cupcake to cover it completely.
  • Sprinkle a work surface with cornstarch and roll out the skin-tone fondant to roughly 1/8 inch thick. Cut out 4 circles with a 2-inch circle cutter. In the middle of each circle, create eyes by making 2 half-moon indentions with the small end of a straight piping tip (such as number 805 or 806). Roll 4 smalls balls of fondant to make noses, brushing them with water to secure them to the face. Set the faces aside.
  • Roll out the pink and/or blue fondant to about 1/8 inch thick. Use the 2-inch circle cutter to cut out 2 circles. Use a knife to cut the circles in half to form hats. Cut a small strip from the flat end of each semicircle and stack it on the bottom of each hat to make a border, securing with water. Brush additional water onto the back of the hats and secure them to the faces.
  • Cut 4 small circles of pink fondant using the small end of the straight piping tip. Brush with water and attach to the faces as the base of a pacifier. Roll 8 small balls of pink fondant. Use 4 to attach to the hats as pompoms and 4 to attach to the small circles to complete the pacifiers. Lay the fondant faces on top of cupcakes.

BABY RUTH CUPCAKES



Baby Ruth Cupcakes image

This recipe is great because it includes candy pieces in the cupcakes as well as on the icing. You will need two 10 packs of fun-sized candy bars to make these cupcakes, 12 for the cupcakes, and 8 for the icing.

Provided by moonpoodle

Categories     Dessert

Time 35m

Yield 18 serving(s)

Number Of Ingredients 8

1 cup unsalted butter, softened
1 cup sugar
2 cups self-rising flour
1 teaspoon baking powder
12 (14 g) baby ruth candy bars, chopped
3 cups powdered sugar
1 cup unsalted butter, softened
8 (14 g) baby ruth candy bars, chopped

Steps:

  • Preheat the oven to 350°F
  • Line a cupcake tin with paper baking cups.
  • Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
  • Combine all of the ingredients for the cupcakes, except the candy pieces, into a large bowl and beat until pale. Slowly mix in the candy chunks by hand.
  • Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
  • While the cupcakes cool, you can assemble your icing. Beat the powdered sugar and butter until icing is formed. Spread on the cooled cupcakes, and top the cupcakes off by sprinkling the remaining candy pieces on top.

Nutrition Facts : Calories 423.1, Fat 24.5, SaturatedFat 14.9, Cholesterol 54.5, Sodium 232.8, Carbohydrate 51, Fiber 0.8, Sugar 38, Protein 2.7

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