Baby Pacifier Cupcakes Recipes

BABY PACIFIER CUPCAKES

Steps:

• Bake cupcakes or buy them ready made without frosting.
• Color the vanilla frosting for the baby's skin by mixing 2 drops of yellow and 1 drop of red food coloring. Add more food coloring for desired skin tone. For darker skin use chocolate frosting.
• Frost the cupcakes with the flesh colored frosting.
• Place a pacifier into the bottom half of the cupcake.
• Use a black edible marker to customize the candy eyeballs. Draw larger pupils or make them cross-eyed.
• Place candy eyeballs on the cupcake to finish out your baby pacifier cupcakes.

PACIFIER CUPCAKES RECIPE - (4.5/5)

Steps:

• Bake, and cool cupcakes. (Before frosting cupcakes, the tops need to be almost flat so trim off any excess with a sharp paring knife, if needed.) Frost cupcakes and decorate tops with upside down chocolate chips for eyes (or candy eyes) and pacifiers.

PACIFIER CUPCAKES

Steps:

• 1. Bake your cupcakes as directed on the package. For the cupcakes with the pink frosting I added 5 chocolate chips to the batter of each cup before baking them. I put those in the pink cup cake liners so it matched the frosting and that way I knew which ones had the chocolate chips in them.
• 2. To make the butter cream frosting: Place all ingredients in a mixing bowl and beat on high until light and fluffy. Frost your cooled cupcakes right away and if using the coconut, sprinkle the coconut over the frosting. This is enough to frost 12-18 cupcakes. Double this recipe to frost more or to frost a regular cake. Refrigerate cupcakes after frosted. Note**** Don't refrigerate frosting before you frost the cakes. It makes it very difficult to frost the cakes. (I learned that the hard way)
• 3. To make the lifesaver pacifiers: Take the 1/4 cup of the store bought white frosting and add powdered sugar to it until the frosting is quite stiff. I didn't measure it, I just eyeballed it. ** If you are not going to have other frosting flavors, rather than buying a tub of white frosting for the pacifiers, just mix powdered sugar with a tiny bit of milk until stiff.
• 4. Take a butter knife and apply a bit of the stiff frosting to the middle of the one lifesaver, some will go through the hole, no problem. Take another lifesaver and attach it sideways to the frosting you just applied. (if it doesn't stick, you need to add more powdered sugar to the white frosting.) After you have the lifesavers attached, add a little of the frosting to the other side of the hole and push a jelly bean into the frosted hole until it sticks. Smooth out the frosting around the jellybean with your finger.
• 5. When picking the jellybeans, make sure they are the colors you want before applying them. Here is a pic of some gourmet jellybeans.
• 6. Here's another picture of the cupcakes. You can create these however you want but I am just showing how to do the ones like I made. Everyone loved these! The pacifiers taste good too!

BABY SHOWER CUPCAKES

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 PACIFIERS (SHOWER FAVORS)

Steps:

• Unwrap all the Lifesavers.
• Take one Lifesaver and apply a thin layer of frosting around the inner hole.
• Grab a jellybean and place one of the short, ROUND ends in it, so the length of the jellybean is coming out of the hole.
• Flip the Lifesaver over.
• On the other side, take the frosting and make a slightly thicker (yet still on the thin side) layer of frosting around the inner hole/center, and place another Lifesaver perpendicular attaching edge of 2nd Lifesaver to center of 1st Lifesaver with jellybean attached to it.
• Place on flat surface and allow to dry.
• After drying for 3-4 hours, thread curling ribbon through the hole of the 2nd Lifesaver and tie in a knot.

BABY RATTLE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with yellow and green icings. Decorate as desired with candy sprinkles.
• With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

BABY FACE CUPCAKES

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.