Concession Stand Cupcakes Recipes

CONCESSION STAND CRACKERS

Steps:

• Combine the chocolate and chocolate-hazelnut spread in a microwave-safe bowl and microwave on a high setting until melted, stirring every 30 seconds, about 2 minutes.
• Line a baking sheet with parchment paper.
• Dip the crackers halfway into the chocolate and let the excess drip back into the bowl.
• Lay on the baking sheet and sprinkle with the chopped candy and sprinkles. Allow to set for about 15 minutes.

CONCESSION-STAND CUPCAKES

Steps:

• Make a batch of mini chocolate cupcakes and top with vanilla frosting; decorate with your favorite candies.

MOSCOW MULE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined.
• Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely.
• Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners' sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a 1/2-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.

ROCKY ROAD CUPCAKES

Steps:

• Heat oven to 350*.
• Prepare cake mix as box directs.
• Add remaining ingredients to batter.
• Blend well.
• Fill muffin cups 3/4 full.
• Bake for 22 minutes or until pick comes out clean.
• Cool in pan.