Best Friend Cupcakes Recipes

BEST FRIEND CUPCAKES

Best Friend Cupcakes image

These adorable little pups are double the fun when served with edible "Scooby-Snacks" graham crackers that look like real dog treats. Kids will get a kick out of the presentation. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 7

Ingredients

1 can (16 ounces) vanilla frosting
Tan or yellow food coloring
24 cupcakes of your choice
Milano cookies
Milk chocolate candy coating disks
Yellow and brown M&M's
1 tube (4-1/4 ounces) black decorating icing

Steps:

Tint frosting light tan. Generously frost cupcakes, mounding slightly off-center for the nose. Add cookies for ears., Add a candy coating disk and a yellow M&M for eyes; use a brown M&M for the nose. Pipe a dot of icing as a pupil. Pipe a mouth.

Nutrition Facts :

THE 35 BEST CUPCAKES

The 35 BEST Cupcakes image

This collection of easy Cupcake Recipes will give you plenty of baking inspiration for all your get togethers and sweet tooths!

Provided by GypsyPlate

Categories Desserts

Time 30m

Number Of Ingredients 6

Ingredients

flour
sugar
eggs
baking powder
baking soda
salt

Steps:

Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
Make a shopping list and buy the ingredients.
Bake your new favorite Cupcake Recipe!

DIAMONDS AND SALTED CARAMEL ARE A GIRL'S BEST FRIEND CHEESECAKE CUPCAKE

Diamonds and Salted Caramel Are a Girl's Best Friend Cheesecake Cupcake image

Provided by Food Network

Categories dessert

Time 2h

Yield 36 mini cupcakes

Number Of Ingredients 20

Ingredients

6 tablespoons self-rising flour
5 tablespoons all-purpose flour
1/2 stick (1/4 cup) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg, at room temperature
1/4 cup milk
1/4 teaspoon vanilla extract
3/4 teaspoon vanilla bean paste
1/2 cup granulated sugar
3 tablespoons butter
1/4 cup plus 1 tablespoon heavy cream, at room temperature
1/2 teaspoon fleur de sel
One 8-ounce package cream cheese
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
8 ounces mascarpone, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
1 tablespoon vanilla bean paste
1 1/2 cups confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
For the vanilla bean cupcake: In a small bowl, combine the self-rising and all-purpose flours. Set aside.
Using a stand mixer with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy. Beat in the egg. Add the flour mixture in two parts, alternating with the milk and vanilla extract, and mix until well blended. Fold in the vanilla bean paste.
For the salted caramel: Cook the sugar in a medium saucepan over medium heat, whisking it occasionally as it melts, until it turns a deep amber color. Add the butter and stir until melted. Add the heavy cream and whisk until the caramel is smooth. Remove from the heat and let cool in a glass bowl. Add the fleur de sel.
For the salted caramel cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes. Mix in a third of the salted caramel.
Layer the cupcake liners with some of the vanilla bean cupcake batter first. Add a drizzle of the salted caramel (not too much) before adding a layer of the salted caramel cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
Bake about 18 minutes. Set aside to cool completely.
For the vanilla bean mascarpone frosting: Beat the mascarpone, butter and vanilla in the bowl of an electric mixer. Add the confectioners' sugar and beat until fluffy.
Frost the cooled cupcakes with the frosting, decorating with the extra caramel.

THE BEST HOMEMADE CUPCAKES

The Best Homemade Cupcakes image

After trying and tweaking multiple recipes, I've created one that works beautifully. These are super moist, delicious homemade cupcakes. Top with your favorite frosting and enjoy! Our children devour these, even without icing!

Provided by OzGal

Categories Desserts Cakes Yellow Cake Recipes

Time 40m

Yield 24

Number Of Ingredients 8

Ingredients

2 ⅓ cups all-purpose flour, sifted
2 cups white sugar
1 tablespoon baking powder
¾ teaspoon salt
2 large eggs
1 ½ cups milk
½ cup vegetable oil
2 teaspoons vanilla extract

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 26.8 g, Cholesterol 16.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 127 mg, Sugar 17.5 g

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