SPRINKLES' STRAWBERRY CUPCAKES
This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
CANDY-SPRINKLED CUPCAKES
Cake mix, ready-to-spread frosting and candy sprinkles stir up awesome cupcakes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 4
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. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack.
- Frost cupcakes with frosting.
- To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 150 mg, Sugar 16 g, TransFat 1 g
CANDY CUPCAKES
Rich chocolaty cupcakes include a cream cheese surprise. Get kids in on the fun by letting them help decorate. ‐Mrs. Walter Jacobson, Ashland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 26
Steps:
- In a large bowl, beat the sugar, water, oil, eggs, vinegar and vanilla until combined. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups half full., For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the egg, salt and food coloring. Fold in chocolate chips. Drop by heaping tablespoonfuls into the center of each cupcake. , Bake at 350° for 20-25 minutes or until a toothpick inserted into cake part of cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and food coloring. Add enough milk to achieve desired consistency. Frost cupcakes. , Poke shoestring licorice pieces into marshmallows to create antennae; insert into cupcakes. Use candies to decorate alien faces. Store in the refrigerator.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 61g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
CARLEE'S CELEBRATE SPRING CUPCAKES
Cupcakes with creamy chocolate surprise centers and a cute little bird's nest on top of creamy chocolate frosting. Made these in honor of my daughter, Carlee.
Provided by Alberta Rose
Categories Holiday Cupcakes
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 24 muffin cups or line with paper liners.
- Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
- Fill prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
- Allow cupcakes to cool thoroughly.
- Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
- Beat thawed whipped topping into pudding mixture to make a creamy filling.
- Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
- Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
- Spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. Press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 28.7 g, Cholesterol 25.1 mg, Fat 10 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 328.6 mg, Sugar 16.9 g
NOSTALGIC POPPING CANDY CUPCAKES
Provided by Food Network
Time 24m
Yield about 55 mini cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
- Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract. Stir in the vegetable oil. Fold in the flour mixture, alternating with the buttermilk.
- Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes. Cool completely, and then frost with Popping Candy Buttercream and enjoy!
- Beat together the butter and vanilla extract until smooth. Beat in the powdered sugar, 1 cup at a time, adjusting for taste. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick. Frost the cupcakes with the buttercream, and then sprinkle 1 to 2 teaspoons popping candy per cupcake.
SOUR CANDY CUPCAKES
If you love the pucker of sour candies, then these sour candy cupcakes will be right up your alley. The sour dust sprinkled on top gives you an instant pucker when you first take a bite, but the sweetness soon follows. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, lemon juice and food coloring; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 293mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE-CANDY CANE CUPCAKES WITH WHIPPED TOPPING
Your family will love the chocolate flavor with a hint of peppermint. Great for Christmas, or any cold day.
Provided by keebler78
Categories Desserts Cakes Cupcake Recipes
Time 1h5m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- Beat cake mix, pudding mix, sour cream, oil, water, and eggs for cupcakes with a mixer on low speed until moistened. Beat on medium speed for 2 more minutes.
- Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Reserve remaining crushed candy for the topping. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
- Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 19.1 g, Cholesterol 28.2 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 4.7 g, Sodium 189 mg, Sugar 12.3 g
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