Best Friend Cupcakes Recipes

BEST FRIEND CUPCAKES

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.

THE 35 BEST CUPCAKES

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

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

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.