Celebration Cupcakes Recipes
STAR-STUDDED CELEBRATION CUPCAKES
Moist, chocolaty cupcakes spread with a rich, melt-in-your mouth frosting and topped with fun chocolate designs. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 14
Steps:
- In 1-quart saucepan, melt sweet baking chocolate over low heat, stirring frequently. Place waxed paper on cookie sheet. Spread melted chocolate in 8-inch square on waxed paper. Refrigerate until firm, about 1 hour.
- Remove chocolate from refrigerator; let stand until room temperature. Cut with cookie cutters of desired shapes and sizes. Refrigerate until ready to place on cupcakes. Carefully peel cutouts from waxed paper, handling as little as possible. Dip half of each cutout into melted white baking chocolate; refrigerate until set.
- Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all remaining ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into muffin cups, filling each 1/2 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. Spread with frosting. Garnish with chocolate cutouts.
Nutrition Facts : Calories 165, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 120 mg
GLUTEN-FREE CELEBRATION CUPCAKES
Celebrate with these chocolate-frosted and candy sprinkled pretty cupcakes made with Bisquick® Gluten Free mix - ever-so-easy birthday treats.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be thick.) Divide batter evenly among muffin cups, filling each half full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool completely, about 30 minutes.
- In small bowl, mix powdered sugar and cocoa. In large bowl, beat 1/2 cup butter on medium speed 2 minutes or until creamy. Add powdered sugar mixture alternately with 1/4 cup milk, beating on low speed until blended. Beat in 1 teaspoon vanilla. Frost cupcakes. Garnish with candy sprinkles. Store covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 48 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg
SMALL-BATCH CELEBRATION CUPCAKES
Who needs a reason for cupcakes? Commemorate getting to Wednesday with a mini-batch of these cream-cheese-frosted cupcakes. For optimum lift, bake them in a full-size pan, skipping every other cup to allow for extra air circulation.
Provided by Lauryn Tyrell
Categories Cupcake Recipes
Time 1h10m
Yield Makes 6
Number Of Ingredients 14
Steps:
- For the Cupcakes: Preheat oven to 350°F. Line 6 hollows of a standard muffin tin with paper baking cups, skipping every other cup to allow for extra air circulation. Whisk together milk, egg, and vanilla in a liquid measuring cup. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- Drizzle in butter and beat until crumbly. Slowly beat in milk mixture, scraping down sides of bowl as needed, and beat until incorporated, about 30 seconds. Divide evenly among baking cups, filling each about two-thirds full.
- Bake until light golden and a toothpick inserted in centers comes out clean, 18 to 20 minutes. Let cool 10 minutes, then remove from tin and let cool completely on a wire rack, about 30 minutes.
- For the Frosting: In a medium bowl, beat cream cheese, butter, and vanilla until fluffy. Add confectioners' sugar and salt and continue to beat until completely incorporated and frosting is smooth and creamy. Frost cupcakes and decorate with sprinkles; enjoy the same day they're made.
CELEBRATION CUPCAKES
Make these individual party sponges ahead then follow our suggestions for decorating and icing
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 3h
Yield Makes 24
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 x 12-hole muffin tins with paper cases. Put the eggs, yogurt, vanilla, sugar, flour, almonds and butter in your largest mixing bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use 2 shelves) until a skewer poked into the centre of the cakes comes out clean. Cool on a wire rack. They can be frozen for up to 1 month or kept in an airtight container overnight.
- To decorate, beat the butter and icing sugar together until smooth and light. Use a teaspoon to spoon a heaped dollop into the centre of each cake or, for speed, spoon into a food bag, cut about 2cm off the corner and pipe a dollop onto each.
- Divide the icing into as many colours as you want - plus a piece left to be white, or to brush with glitter, if you like. Knead a little colouring into each piece until you have a good colour, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds and press down onto the icing to flatten it a bit. Repeat with the other colours to cover all the cakes. Now decorate as you wish, or see our ideas, below.
Nutrition Facts : Calories 408 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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