PIRATE'S HIDDEN TREASURE CUPCAKES
Surprise! Treasures of candies are hidden in these fun chocolate cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 10
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.
- In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
- Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
- Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 230 mg, Sugar 23 g, TransFat 1 g
DRUNKEN POUND CAKE BITES
Using Betty Crocker pound cake mix, fresh rhubarb and berries and a splash of rum, you can create a single-serve dessert that's a fresh and sophisticated finish for any meal.
Provided by Brooke Lark
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add rhubarb; cook 5 to 7 minutes or until softened. Add granulated sugar, the lime juice, ginger and cardamom. Remove from heat. Stir in raspberries, blackberries and the lime peel.
- In large bowl, stir together pound cake mix, rum, 6 tablespoons butter and the eggs. Fold in rhubarb-berry mixture. Spoon batter evenly into muffin cups.
- Bake 17 to 20 minutes or until cakes spring back when touched lightly in center. Remove cakes from pan. Cool completely, about 30 minutes. To serve, sprinkle cakes with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
DRUNKEN BUTTER RUM CUPCAKES
An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit!
Provided by Meghan
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Line muffin pan with paper liners.
- Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
- Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
- Pour batter into prepared cups.
- Bake for 30 minutes or until toothpick comes out of center completely clean.
- Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
- For glaze:.
- Melt butter in saucepan.
- Stir in 1/4 cup of the rum and sugar.
- Boil 5 minutes, stirring constantly until thickened. Remove from heat.
- Stir in remaining 1/4 cup of rum.
- For Frosting:.
- Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
- In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
- Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
- Beat in more rum as needed for desire consistency for frosting.
- To finish cupcakes:.
- Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
- Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
- Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
Nutrition Facts : Calories 398.1, Fat 19.5, SaturatedFat 6.9, Cholesterol 52.3, Sodium 227.5, Carbohydrate 48.1, Fiber 0.8, Sugar 39.4, Protein 2.7
PIRATE CUPCAKES
Toss the grog overboard, these Pirate Cupcakes are all you need on the high seas. Pirate Cupcakes with JELL-O Chocolate Pudding will make you say 'Arr!'
Provided by My Food and Family
Categories Home
Time 1h24m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients in large bowl with mixer until blended. Spoon into 24 paper-lined muffin pan cups.
- Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, cut 24 half-circles, each about 3 inches in diameter, from fruit leather rolls for the pirates' bandanas.
- Beat cream cheese, butter and 1 Tbsp. milk in large bowl with mixer until blended. Gradually beat in sugar until well blended. If frosting is too thin, beat in remaining milk, 1 tsp. at a time, until frosting is of desired spreading consistency. Spread onto cupcakes.
- Top with fruit leather cutouts. Use decorating gel to form eyes, eye-patches and mouth. Use sprinkles to form beard stubble.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 35 g, Protein 2 g
DRUNKEN PIRATE SHRIMP WITH TROPICAL SALSA
This recipe actually won Contessa's "Cook Like a Pirate" recipe contest, so I was pretty excited about it! It's a very nice light meal and the pirate theme is fun for the whole family.
Provided by Korkin
Categories Hawaiian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a saute pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger.
- Bring to simmer on medium heat.
- Let cook for 5-7 minutes, to allow the flavors of the vegetables to let out.
- Gently drop shrimp into the pan and braise on medium low heat until pink, about 4 minutes.
- Remove shrimp and arrange half in each avocado skin "chests".
- Serve with rice for a fuller meal.
- For salsa, after chopping all ingredients to appropriate size, mix together and season with salt and pepper.
- Let sit for at least 30 minutes to marinate.
- Serve over hot shrimp, to look like an opened chest of buried treasure.
- Drizzle pan sauce over the whole dish for extra flavor.
Nutrition Facts : Calories 620.9, Fat 16.4, SaturatedFat 2.5, Cholesterol 63.8, Sodium 949.8, Carbohydrate 48.8, Fiber 10.9, Sugar 28.5, Protein 12.6
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