JALAPENO POPPER CORN CUPCAKES
Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but we guarantee the treats are sure to please! -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.
Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
THE PERFECT YELLOW CUPCAKE
Notes about the recipe: I did this for my wedding cake so that cutting would be easy (there's none to do!), sending people home with leftovers would be easy, and I could squirrel away a few for us to have back at the hotel after the wedding as well as freeze for our 1 year anniversary. It also made it fun for all the kids there and is quite impressive looking. I pulled lavender sugar tendrils and blew large sugar pearls too to decorate the cupcakes with. That may be a little ambitious for you and for me as the bride was a bit much those last few days of planning a wedding. null There is clear or white vanilla extract if you prefer the butter cream to be vanilla flavored or you can use any extract or alcohol like Grand Marnier for flavoring. For the decorations you can choose a color of ribbon that echoes the colors in the wedding. The cake charms set can be bridal or just reflect the couple's interests.
Provided by Food Network
Categories dessert
Time 3h20m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
- Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
- Make the Cupcakes: Preheat the oven to 350 degrees F.
- In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
- Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
- Tie the cake pull charms to the ends of the ribbons.
- Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.
CORN-ON-THE-COB CUPCAKE
This wonderfully whimsical cupcake recipe, perfect to make for a summer dessert, is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24 cupcakes or 8 "ears of corn"
Number Of Ingredients 8
Steps:
- Color the frosting pale yellow with food coloring.
- Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.
- Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.
CANDY CORN SURPRISE INSIDE CUPCAKES
A candy corn frosting topper hints at the surprise inside these cupcakes: candy corn-colored sprinkles!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place brown paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
- Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each with 1/2 teaspoon yellow sprinkles, 1/2 teaspoon orange sprinkles and 1/2 teaspoon white sprinkles.
- Place 2/3 cup frosting in resealable food-storage plastic bag. Cut off one small corner. Divide remaining frosting between 2 small bowls. Color 1 bowl of frosting with 20 drops yellow liquid food color; color other bowl of frosting with 12 drops yellow liquid food color and 4 drops red liquid food color to make orange. Place yellow and orange frostings in 2 resealable food-storage plastic bags. Cut off one small corner from each bag.
- Pipe a dollop of yellow frosting in center of each cupcake to cover sprinkles. Top with a dollop of orange frosting, followed by white. Top each with piece of candy corn.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 27 g, TransFat 0 g
SWEET CORN CUPCAKES
I love corn and try to sneak it into everything. Other fans of corn will enjoy these delightful treats, too. -Carol Wit, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper liners. Place yogurt and 3/4 cup corn in a food processor; process until blended., In a large bowl, beat butter and sugars until blended. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with yogurt mixture, beating after each addition. Fold in remaining 1/2 cup corn., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For frosting, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a large bowl; cool slightly. Beat in remaining ingredients until smooth. Spread over cupcakes. Store cupcakes in a covered container.
Nutrition Facts : Calories 274 calories, Fat 15g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE YELLOW CUPCAKES
Just a simple yellow cupcake recipe from scratch that anybody can make. A sour cream or lemon type frosting is best on these jewels.
Provided by thegrindre
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a large bowl until well blended.
- Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 18.6 g, Cholesterol 51.9 mg, Fat 8.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 104.8 mg, Sugar 11.5 g
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