PULL-APART GRAVEYARD CUPCAKES
Although it looks almost like a cake, this graveyard is made up of individual cupcakes, making it a self-serve party option. Just grab your cupcake and go--no knives necessary.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cupcakes
Number Of Ingredients 24
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.
- Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.
- Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.
- Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.
- Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.
- For the frosting: Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.
- For the decorations: Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.
- To make the tombstones: Use the black decorating icing and a small round tip to write "RIP" or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.
- To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and re-roll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.
- To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.
- To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down "U" and stick into 2 cupcakes in the front to make an arched gateway.
BURIED SURPRISE CUPCAKES
Most kids will love the gruesome gummy body parts they find in the center of these cupcakes, but if it is too much for you, use any kind of autumn-motif gummies for the same sweet taste!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake and pudding mixes. Beat in the water, oil and eggs on low speed for 30 seconds. Beat at medium speed for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill each with 1 teaspoon spreadable fruit and a gummy candy; replace tops. Tint frosting; spread over cupcakes and sprinkle with purple sugar.
Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 219mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 0 fiber), Protein 2g protein.
HIDDEN TREASURE CUPCAKES
Let kids discover the "hidden treasure" inside these cute-as-can-be cupcakes! They're make-ahead convenient, ensure even-steven portions of cake for all party guests and are almost too pretty to eat! Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 teaspoon pie filling in the center of each; top with remaining batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tablespoons frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes., Place a cake roll on each cupcake. Decorate with assorted candies. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. Cut a small hole in a corner of bag; pipe latches onto chests.
Nutrition Facts :
PIRATE'S HIDDEN TREASURE CUPCAKES
Surprise! Treasures of candies are hidden in these fun chocolate cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 10
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.
- In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
- Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
- Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 230 mg, Sugar 23 g, TransFat 1 g
BURIED TREASURE CUPCAKES - K
Your kids could make these with your supervision. Chocolate on the outside with a yummy treat on the inside. Your kids will get a kick out of these cupcakes with a cookie treat that bakes inside. EQUIPMENT NEEDED: 1 large and one small mixing bowl hand mixer rubber spatula & wire whisk 2 oven mitts 24 cupcake paper liners 2 (12 cup) muffin pans wire rack measuring spoons 1/4-cup dry measuring cup 1 liquid measuring cup
Provided by Nana Lee
Categories Dessert
Time 34m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- PREHEAT oven to 350°F.
- Prepare cake batter in large mixing bowl as directed on package; set aside.
- WHISK cream cheese, egg and sugar in small mixing bowl until well blended.
- SCOOP cake batter, using 1/4-cup dry measuring cup, into each of 24 paper or foil-lined medium muffin cups, filling each cup about half full.
- SPOON 1/2 tablespoons of cream cheese mixture over batter in each muffin cup. Top with 1 cookie.
- Cover evenly with remaining cake batter.
- BAKE 19 to 22 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes; remove from pans to wire racks. Cool completely.
- TOP cupcakes with whipped topping and remaining cookies just before serving. .
Nutrition Facts : Calories 159.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 22.1, Sodium 230.5, Carbohydrate 20.2, Fiber 0.6, Sugar 11.2, Protein 2.6
BURIED TREASURES
When pudding and whipped topping are what you dig through to get to the chocolate at the bottom, hunting for treasure is hardly a chore!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Pour milk into small bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
- Place 1 Tbsp. of the "treasures" (chocolate) in each of 4 dessert glasses; cover evenly with the pudding. Top with whipped topping.
- Serve immediately. Or, cover and refrigerate until ready to serve
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CUPCAKE GRAVEYARD
Great at Halloween time! I always bring these ghoulish treats to class parties.
Provided by Liz Harrison
Categories Desserts Cakes Cupcake Recipes Holiday
Time 55m
Yield 24
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions for cupcakes.
- In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
- Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!
Nutrition Facts : Calories 311.5 calories, Carbohydrate 49.3 g, Fat 12.4 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 284 mg, Sugar 36.9 g
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