Frosty The Cupcake Recipes

CUPCAKE FROSTING

Cupcake Frosting image

Simple vanilla frosting is a great topper for any cupcake. I frosted 300 cupcakes with this recipe for my wedding in lieu of a traditional cake. It made for a delicious bridal twist. - Annie Rundle, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 5-1/2 cups.

Number Of Ingredients 5

Ingredients

1 cup shortening
1 cup butter, softened
8 cups confectioners' sugar
6 tablespoons milk
2 teaspoons clear vanilla extract

Steps:

In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth.

Nutrition Facts :

FROSTY THE CUPCAKE

Frosty the Cupcake image

Yield 1 dozen

Number Of Ingredients 10

Ingredients

1 (8 1/2-ounce) package favorite-flavor cake mix
1/2 cup creamy peanut butter
24 round buttery crackers
2 (6-ounce) packages white baking chocolate, coarsely chopped
1 cup mini semi-sweet chocolate chips
12 pieces candy corn, yellow ends removed
24 pieces red candy-coated chocolates
1 (.68-ounce) tube red decorating gel
1 (16-ounce) container white frosting
Garnish: blue candy sprinkles

Steps:

Follow the package directions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spread peanut butter over half the crackers; top with remaining crackers. In a microwave-safe bowl, melt white chocolate for one to 2 minutes; stir until smooth. Dip each sandwich in chocolate and let excess drip off; set on wax paper. Immediately place chocolate chips for eyes and mouth and candy corn for nose. Place a candy-coated chocolate on each side of the face and connect with a line of red decorating gel. Let set. Frost cupcakes with frosting and garnish with sprinkles. Top with a snowman sandwich.

Nutrition Facts : Nutritional Facts Serves

GHIRARDELLI CHOCOLATE FROSTED CUPCAKES

Ghirardelli Chocolate Frosted Cupcakes image

We love cupcakes! Celebrate the spring season with delicious Ghirardelli chocolate frosted cupcakes with a bunny on top.

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 55m

Yield 24

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 ⅓ cups granulated sugar
1 tablespoon vanilla extract
¾ cup vegetable oil
¾ cup buttermilk
1 (10 ounce) bag Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
3 tablespoons Ghirardelli 100% Unsweetened Cocoa
¼ cup boiling water
¾ cup unsalted butter, softened
¼ cup confectioners' sugar
1 pinch salt
Ghirardelli Milk Chocolate Bunnies

Steps:

Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
In a separate bowl, mix together the vanilla, oil, and buttermilk.
With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids; beat until combined after each addition, scraping down the sides of the bowl as needed.
Divide the batter evenly between the cups so that each is two-thirds full. Bake, rotating halfway, until a toothpick inserted into the center of a cupcake comes out clean, about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth, about 5 minutes.
In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed, and then beat in the cocoa mixture.
To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 33.6 g, Cholesterol 40.9 mg, Fat 21 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 9.2 g, Sodium 182 mg, Sugar 17.6 g

FROSTY THE CUPCAKE

Frosty the Cupcake image

A wonderful winter fun treat from Family Fun Magazine. I made these treats with my elementary school kids cooking class.

Provided by Pamela

Categories Dessert

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 cupcake, frosted with
white icing
2 large marshmallows
2 pretzel sticks
black decorating gel
1 orange slice candy
1 thin mint cookie
1 Junior mints
1 fruit leather, candy (or fruit roll-up)

Steps:

Flatten the first marshmallow with the palm of your hand. Vut the second one in half and stack on top to form a snowman and attach to the cupcake with 1 pretzel stick.
Break the other stick in half and stick into the marshmallow to make the arms.
Use decorator's gel icing to make mouth, eyes and buttons.
Cut a wedge from the orange candy to make a carrot nose.
Finally, for the top hat secure a junior mint to a thin mint and attach with icing. Add a fruit leather scarf.
Enjoy!

Nutrition Facts : Calories 168, Fat 1, SaturatedFat 0.2, Sodium 240.6, Carbohydrate 39, Fiber 0.4, Sugar 18.7, Protein 1.5

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