Do Re Mi Music Cupcakes Recipes

DO-RE-MI MUSIC CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.
• Frost cupcakes with COOL WHIP. Top each with 2 cookies for the music notes.
• Pour chocolate into resealable plastic bag. Cut off 1 small corner from bottom of bag. Squeeze chocolate from bag to add stems of music notes. Keep refrigerated.

MICKEY AND MINNIE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 more 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 batches, alternating with the milk. Increase the mixer speed to medium high and beat until just combined.
• Divide the batter among the muffin cups. Bake until the tops spring back when gently pressed, 20 to 25 minutes. Transfer the cupcakes to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Meanwhile, make the bows: Line a baking sheet with parchment paper. Put the red candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Transfer to a resealable plastic bag and snip a small corner. Pipe 2 1/2-inch bows onto the parchment (make a few extra bows in case some break). Put the white candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool slightly. Transfer to another resealable plastic bag and snip a small corner. Pipe white dots on the bows; let set, 15 to 20 minutes.
• Make the topping: Finely grind 24 cookies in a food processor; transfer to a small bowl and set aside. Wipe out the food processor. Make the frosting: Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pulse the butter, confectioners' sugar, melted chocolate, cocoa powder, milk and vanilla in the food processor until smooth. Spread on the cupcakes.
• Dip the cupcakes in the cookie crumbs, pressing to adhere. Separate the remaining 12 sandwich cookies; arrange 2 halves upright on each cupcake for the ears, pressing the cookies into the frosting. Carefully lift the bows off the parchment; lean them up against the cookies.

BASIC CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place all ingredients in a bowl and beat together until mixture is smooth.
• Line muffin pan.
• Half fill each muffin paper with batter.
• Bake 18 to 20 minutes or until toothpick comes out clean.
• Frost as desired.

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.