Kawaii Cupcakes Recipes

KAWAII CUPCAKES

Kawaii Cupcakes image

Everybody loves a cupcake don't they? It's great to have them during galas or parties, even if you're hungry :)

Provided by Jenny N.

Categories Dessert

Time 35m

Yield 12 Kawaii Cupcakes, 12 serving(s)

Number Of Ingredients 10

Ingredients

125 g butter, softened
3/4 cup caster sugar
2 eggs, lightly beaten (or separated)
1 teaspoon vanilla essence
1 1/4 cups self-raising flour
2/3 cup milk
185 g butter, softened (for the icing)
2 1/4 cups powdered sugar icing
2 tablespoons milk (for the icing)
1 drop food coloring (I recommend pink)

Steps:

Preheat oven to 200•C. Paper-line 12 x 1/3 muffin cups.
In a medium bowl, mix sugar and egg whites together until smooth. In another bowl (a large one), beat butter and egg whites until light and fluffy.
Transfer sugar and egg white mixture into a butter mix, then mix until combined. Add in vanilla and beat well. Add in the milk, beat for about a minute until smooth.
Finally, add in sifted flour afterwards, then stir the batter until thick!
Using an ice-cream scoop-spoon, scoop the batter into prepared muffin cups. Bake for 25 to 30 minutes or until a tester inserted into the centre of one of the cupcakes comes out clean. Cool in a wire rack for about 10 minutes.
Using an electric mixer (and to make icing), beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Beat in pink food colouring, if using, until combined. (If the icing starts to get runny, thicken it with a little more icing sugar!).
Spread/pipe the cupcakes with icing, then optionally decorated with anything you want!

Nutrition Facts : Calories 301.8, Fat 22.3, SaturatedFat 13.8, Cholesterol 88.5, Sodium 368.6, Carbohydrate 23, Fiber 0.3, Sugar 12.6, Protein 3.1

SWEETHEART CUPCAKES

Sweetheart Cupcakes image

Instead of just plain white cupcakes, I took it a step further and made them special. You can change the colors for any holiday. Shades of green for St. Patrick's Day, pastel colors for Easter, red white and blue for the 4th of July. You get the picture.

Provided by Celeste

Categories Desserts Cakes Cupcake Recipes Holiday

Time 1h40m

Yield 24

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
8 drops red food coloring
2 drops raspberry candy oil

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 16.6 g, Fat 5.3 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 148.7 mg, Sugar 11.6 g

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