Balloon Cupcakes Recipes

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BALLOON CUPCAKES



Balloon Cupcakes image

Provided by Food Network

Categories     dessert

Time 20m

Yield 1 cupcake

Number Of Ingredients 0

Steps:

  • Use frosting to attach a square shortbread cookie (such as Lorna Doone) flat-side up to a cupcake so that one corner hangs over the edge. Freeze 15 minutes, then spread more frosting on the cookie and cupcake to make a balloon shape. Press 4 small white gum squares (such as Chiclets) on the upper right of the cupcake. Dip in sanding sugar and pat to reshape. For the string, poke a hole in the cupcake with a toothpick and insert a black licorice lace.

BALLOON CAKE POPS



Balloon Cake Pops image

Add colors to your celebration by making these balloon cake pops - dessert that's made using Betty Crocker™ Super Moist™ cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 54

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
2 cups each red, blue and yellow candy melts or coating wafers (12 oz of each color)
3 tablespoons shortening
54 paper lollipop sticks
54 pieces Cheerios™ cereal
Block of plastic foam
String or ribbon, if desired

Steps:

  • Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Shape each ball into balloon shape. Freeze until firm; keep refrigerated.
  • In microwavable bowls, microwave each color of candy melts and 1 tablespoon of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth.
  • Dip each lollipop stick about 3/4 inch into melted candy and insert into 1 cake ball halfway. Thread 1 cereal piece onto stick, pressing to adhere to cake ball. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip 18 cake balls into each color of melted candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Tie string or ribbon around balloon.

Nutrition Facts : Calories 190, Carbohydrate 23 g, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg

CHOCOLATE MACAROON CUPCAKES



Chocolate Macaroon Cupcakes image

A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. -Dolores Skrout, Summerhill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 16

2 large egg whites
1 large egg, room temperature
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup buttermilk
FILLING:
1 cup reduced-fat ricotta cheese
1/4 cup sugar
1 large egg white
1/3 cup sweetened shredded coconut
1/2 teaspoon coconut or almond extract
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Coat 18 muffin cups with cooking spray., Beat first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk., For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract., Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 85mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BOTTOM CUPCAKES I



Black Bottom Cupcakes I image

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.

Provided by Laura Duncan Allen

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  • In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  • In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  • Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g

CUPCAKE LOLLIPOPS



Cupcake Lollipops image

Colorful swirled frosting atop lollipop-inspired cupcakes are a sweet treat for friends and family or an adorable party favor. You can assemble and refrigerate the cupcakes a day or two ahead.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 24 mini cupcakes

Number Of Ingredients 19

3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon fine salt
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup whole milk, at room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
Pinch fine salt
1 teaspoon pure vanilla extract
1 to 2 tablespoons whole milk, at room temperature
5 drops bright yellow gel food coloring
4 to 5 drops leaf green gel food coloring
4 to 5 drops sky blue gel food coloring
2 to 3 drops violet gel food coloring
4 drops neon pink gel food coloring
24 spice drops or gumdrops

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup mini muffin pans with paper liners.
  • Whisk the flour, baking powder and salt together in a small bowl. Set aside.
  • Beat the butter and granulated sugar together in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed, about 4 minutes.
  • Beat in the egg, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium low; beat in half the flour mixture, then all of the milk, then the remaining flour mixture until just combined, scraping down the sides of the bowl as needed.
  • Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 10 to 12 minutes, rotating the pans halfway through the baking time. Transfer the pans to a cooling rack and cool for 5 minutes. Remove the cupcakes from the pans and let them cool completely on the rack.
  • For the buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth, about 2 minutes. Add the vanilla and increase the speed to medium-high. Mix until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes more. Add 1 tablespoon of milk and mix to combine. Add more milk a 1/2 tablespoon at a time until the buttercream is firm but spreadable.
  • Divide the buttercream evenly among 5 bowls, about a heaping 1/3 cup in each. Add the yellow gel food coloring to one bowl and mix until no streaks remain. Repeat with the remaining bowls of buttercream and the green, blue, violet and pink food colors. Scoop each color into a separate disposable piping bag with no tip; then snip off the tip of each bag so there is a hole about the size of a penny.
  • Prepare a sixth piping bag fitted with a medium-sized round piping tip; this will be your decorating bag.
  • Holding the decorating bag in one hand and the yellow buttercream bag in the other, pipe the yellow buttercream into the decorating bag making in a vertical stripe about 1 inch thick. Repeat with the remaining colors, working around the edge of the decorating bag to create stripes of each color and leaving at least 5 inches at the top so you can seal the bag. Be sure not to overfill the bag; you can repeat piping in the colored stripes if necessary.
  • Once the cupcakes are completely cool, attach them to the lollipop sticks by poking small holes just big enough to fit a lollipop sticks in the bottom of each cupcake with the tip of a paring knife, poking through the paper liners.
  • Slice 1/8 inch off the bottom (flat side) of each spice drop with a paring knife. Insert a lollipop stick through the domed top of a spice drops and slide it down so there is about 3/4 inch of the stick above the spice drop. This is where the cupcake will sit.
  • Next, poke the lollipop stick into the hole in the bottom of a cupcake and slide the bottom of the cupcake down so it rests on the flat, sticky side of the spice drop. The lollipop stick should not poke through the top of the cupcake; if the cupcake seems wobbly, slide the gumdrop down a bit further and press the cupcake onto the stick a bit more. Anchor the assembled lollipop cupcakes in a Styrofoam board or stick them in tall containers filled with sugar or sprinkles. Repeat with the remaining lollipop sticks, spice drops and cupcakes.
  • Holding a cupcake in one hand and the decorating bag in the other, starting in the center of the cupcake, pipe the frosting in a swirl over the top of the cupcake. Stick the frosted cupcake back into the Styrofoam to hold it upright. Repeat with the remaining cupcakes.
  • Serve immediately or refrigerate for up to 2 days; remove from the refrigerator 1 hour before serving.

SPOOKY GELATIN BUBBLE CUPCAKES



Spooky Gelatin Bubble Cupcakes image

It's so much fun to make these and decorate with them! Bubbles can be made weeks ahead. Turn them into orange pumpkins, multi-colored balloons -- whatever! -Sarah Thompson, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 3 to 4 servings.

Number Of Ingredients 7

3 to 4 wooden pop sticks
3 to 4 water balloons, filled with air
4 tablespoons water
2 to 3 drops food coloring
2 tablespoons unflavored gelatin
Black decorating gel
3 to 4 frosted cupcakes

Steps:

  • Insert wooden pop sticks through tied ends of balloons; set aside. Combine water and food coloring in a bowl slightly larger than largest balloon. Stir in gelatin. Microwave gelatin mixture on high for 15 seconds; stir until smooth. Holding a pop stick, dip one balloon into gelatin mixture, turning to coat; allow excess to drip off. Insert pop stick into Styrofoam to keep upright., Repeat with remaining balloons; let dry overnight. Carefully pierce dried balloons; remove from gelatin bubbles. Using scissors, trim openings if necessary. Decorate as desired with black decorating gel. To serve, place gelatin bubbles on top of frosted cupcakes.

Nutrition Facts :

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Top Asked Questions

What are some easy cupcake recipes for a Halloween party?
Sandra's easy cupcakes use store-bought cupcakes topped with orange fondant faces. Give your usual chocolate cupcake recipe an orange update. These fluffy-topped beauties feature citrusy notes in the batter and in the meringue. Pipe a monster face onto these cupcakes with green frosting. Make eyes with jelly candies and horns out of cashew nuts.
What is the best way to make a dark cupcake?
For the design, you simply glaze plain cupcakes with melted dark and white chocolate. These devilish dark cupcakes with a bittersweet chocolatey glaze make a perfectly sinful snack. No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring.
How do you make a monster face out of cupcakes?
Pipe a monster face onto these cupcakes with green frosting. Make eyes with jelly candies and horns out of cashew nuts. Add green food coloring to peanut butter frosting to make a witch's face, then top with a cone-shaped piece of cupcake.
How long does it take to bake marbled cupcakes?
Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.

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