His And Hers Cupcakes Recipes

HIS AND HERS CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 24 standard 2 1/2 inch muffin cups with paper baking cups or spray with nonstick cooking spray.
• Prepare cake mix and bake in prepared muffin cups according to package directions. Cool cupcakes in pan on wire rack 15 minutes. Remove muffins from pan and cool completely.
• For his cupcakes, frost 12 cupcakes. Place 1 strip fruit snack, shaped into circles on each frosted cupcake
• For her cupcakes, tint remaining frosting pink with food coloring. Frost remaining cupcakes with tinted frosting Use small amounts of frosting to sandwich two vanilla wafer cookies together.
• Repeat with remaining cookies. Frost cookie sandwich pink. Top each cupcake with cookie sandwich, placing slightly off center to form crown of hat.
• Decorate hats with fruit snacks and candies

HIS AND HERS TUXEDO CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined. Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine. Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated.
• Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting.
• For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water. Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
• Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Separate out 1 cup of the buttercream and add the vanilla bean paste. Set aside for filling the cupcakes.
• For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth.
• For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil. Microwave on medium heat for 1 1/2 minutes, stirring halfway through. Cool completely before using.
• To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling. Frost each cupcake with some espresso buttercream. Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell. Refrigerate again for about 10 minutes.

HIS-N-HERS COCKTAILS

Steps:

• Prepare his cocktail by pouring the vanilla vodka and hazelnut liqueur into a rocks glass over ice. Pour the contents of the glass into a cocktail shaker, then pour back into the rocks glass to mix.n
• Prepare her cocktail by pouring the raspberry vodka and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a martini glass rimmed with chocolate syrup, pour in the half-and-half, and garnish with maraschino cherries.n
• Kiss to mix flavors.n