GIANT CUPCAKE PUMPKIN
Make a smiley statement by decorating a whole tray of cupcakes. Once everyone's seen the big picture, they can all take a treat. -Gena Lott, Ogden, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 26 cupcakes.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 26 muffin cups with paper liners., In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese's Pieces as desired.
Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Time 1h
Yield 36 mini cupcakes or 12 regular-sized cupcakes
Number Of Ingredients 12
Steps:
- Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
- In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
- Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
GIANT CUPCAKE
Make a giant cupcake from scratch with this simple recipe. This amazing giant cupcake will stand out at any birthday, wedding or even just as a little treat! You will need a giant cupcake cake pan.
Provided by maeveanne2426
Categories Desserts Cakes Cupcake Recipes
Time 1h10m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.
- Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.
- Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 40.6 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 321.6 mg, Sugar 23.6 g
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- Ingredients. For 4 giant cupcakes, about 9 cm in height. Pumpkin pie spices: Ginger powder - 1 tsp. Nutmeg powder - 1 tsp. Cinnamon powder - 1 tsp.
- Equipment. Small saucepan. Sieve. Mixer. Chopper or coffee grinder to make nuts flour. Oven. Stove. Bowls. Spoons. Cupcake pan - for these giants I use Wilton cupcake pan (10cm height, 4.5 cm diameter).
- Prepare Nuts and Spices 1. First of all you have to roast pecan nuts (35 gr) until they have light brown color and nice fragrance. Let them cool.
- Make Pumpkin Puree. Feel free to use store-bought puree. In Russia, it's not so common, and I was forced to make it from scratch. However I found a really quick way to do it.
- Mix Dry Ingredients 6. Turn your oven on at 170°C (340°F) 7. In a bowl sift flour (150gr.) , pumpkin pie spices (1 tsp.) , baking soda (1 tsp.) and baking powder (1.5 tsp.).
- Mix Wet Ingredients and Make Batter 9. In another bowl mix together pumpkin puree (160gr), dark brown sugar (180gr), vegetable oil (120 gr) and an egg (1piece, 55 gr).
- Bake. 11. Put paper inserts into cupcake baking mold, pour batter in - not full, left about 1/3 of height for rising. Put in the oven. For Wilton's jumbo cupcake form I use ∼170 gr batter for a cake and bake it ∼35 minutes.
- Make Filling. You have to act carefully to get really nice and smooth texture of cheesecake. If you overheat it, your cheesecake become dry, crumble and not as pleasant as it could be.
- Fill the Cakes 2. Make a hole in every cupcake using a teaspoon or small knife. Fill it with cheesecake filling and cool in a fridge (20-30 minutes will be enough).
- Make Frosting. If you sure about your mixer, just put all ingredients in a bowl - cream cheese (150 gr), whipping cream (45 gr), powdered sugar (30 gr) and vanilla, and whip it till stiff peaks.
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