Blue Moon And Corona Cupcakes Recipe 435

BANANA MOON PIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 12 regular cupcake or muffin pans with cupcake liners.
• Sift the flour, baking powder, baking soda and salt in a medium mixing bowl. Cream the granulated sugar and shortening in a stand up mixer with a paddle attachment on low. Mix the bananas, buttermilk, vanilla and eggs until blended. Incorporate the flour mixture until blended. Do not over mix. Fill each cup three-quarters full and bake until golden brown and baked all the way through, about 18 minutes.
• Core each cupcake. Pipe the Marshmallow Cream Filling into the core. Dip the top of each cupcake into the Chocolate Coating. Generously frost each cupcake with the Marshmallow Frosting.
• Mix the creme, powdered sugar, butter and vanilla until creamy and fluffy in a stand up mixer with a paddle attachment on medium. Put the filling in a piping bag. Cut the tip of the piping bag 1/4-inch.
• Combine the chips, oil and extract in a double boiler or chocolate melting pot and set on medium temperature. Stir occasionally until smooth. Remove from heat and set aside.
• Boil 3 tablespoons water and the granulated sugar in a small saucepan over high heat. Stir constantly until the sugar has dissolved. Beat the egg whites, tartar and salt until soft peaks form in a stand up mixer with the whisk attachment. Carefully pour the hot sugar syrup into the egg whites with the mixer at medium speed. Whip the frosting until cool and billowy, about 5 minutes. Put the frosting in a medium piping bag with desired piping tip.

BLUE MOON AND CORONA CUPCAKES RECIPE - (4.3/5)

Steps:

• BEER CUPCAKES: Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners. In a medium-sized bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, beating after each addition then add the vanilla and zest. Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.-When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm. CITRUS CREAM CHEESE FROSTING: Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes. Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.

MOON CYCLE CUPCAKES

Steps:

• Line a 12-hole muffin tin with 12 dark brown or black muffin cases. Heat the oven to 180C/160C fan/gas 4. Put all the ingredients in a large bowl and using a hand-held electric whisk, beat for 2-3 minutes, until fluffy.
• Divide the mixture between the muffin cases, then bake for 20 -25 minutes, until risen and springy to the touch - ask an adult to help you with this bit. When the cakes are cooked, take them out of the oven and transfer to a wire rack to cool completely - ask an adult to help you with this bit too. You will need 8 of the cakes to make a full cycle of the moon. If you need to, you can trim the tops of the cakes so that they are flat.
• Mix 3 tbsp of the icing sugar with enough water to make a spreadable paste and set aside. Knead the blue and black fondant icing together until the colours are almost blended together, leaving a few streaks of blue running through.
• Dust a work surface with a little icing sugar and roll out the coloured icing so that it's large enough to cut out 12 x 7cm rounds. Spread a little smear of the icing sugar paste on top of each cake and stick an icing round on top.
• Roll out the white icing to about 0.5cm thick. Using a small sharp knife, cut out 2 thin crescent shapes to make the waxing and waning crescent. Using a 7cm cutter, cut out 4 rounds. Cut one round in half to make the first and third quarter of the moon. Leave one round as it is to make the full moon and cut a small crescent away from the remaining 2 rounds, to make the waxing and waning gibbous moon. Using a little of the icing paste, stick each shape on to a cake. Leave one cake with nothing on - this will be the new moon. Use a star-shaped cutter to decorate the 4 cupcakes not included in the cycle with the leftover white icing.
• Using a pastry brush, apply a tiny bit of water over the darker icing then sprinkle a little glitter over the top - the water helps it stick in place. Have fun arranging your cakes in a lunar cycle!

BEST GENDER REVEAL CUPCAKES EVER!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
• Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
• Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes.
• Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
• Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

BLUE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a liquid measure, mix together the blueberry puree and buttermilk.
• In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended. Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended.
• Decrease the speed of the mixer to slow and add one-fourth of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
• For the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage. Slowly add the blueberry puree, lemon juice and salt. Continue to cook together until smooth.
• For the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the heavy cream. Continue to mix until evenly distributed and fluffy. Fold in the bleu cheese crumbles.
• For the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the blue agave nectar. Continue to mix until evenly distributed and smooth.
• For the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes. Remove from the freezer, and, working on a metal surface, generously cover with sugar. Using a blow torch, quickly brulee the tops of each bleu cheese crumble. Allow to come to room temperature.
• To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core. Generously fill each cupcake with the bleu Devonshire cream. Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top. Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top.

BLUE MOON BURGERS

Steps:

• Combine blue cheese and cream cheese and beat well.
• Set aside to give the flavors time to meld.
• Form the ground beef into 4 patties.
• Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
• When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
• Top with a slice of jack cheese.
• Spread mayo on toasted buns.
• When jack cheese is somewhat"gooey," place burgers on buns.
• Add remaining toppings.
• Don't use ketchup!
• Ketchup and blue cheese do NOT go together!

PATRIOTIC ICE CREAM CUPCAKES

Steps:

• Preheat oven to 350°. Line 36 muffin cups with paper liners., Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour. , Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.

BEER CUPCAKES (YES REALLY !)

Steps:

• Preheat oven to 350°F; butter a muffin tin.
• Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
• Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
• Note: make the glaze thicker or thinner by adding or subtracting milk.