Minnie Mouse Halloween Cupcakes Recipe By Tasty

MINNIE MOUSE HALLOWEEN CUPCAKES RECIPE BY TASTY

Minnie Mouse Halloween Cupcakes Recipe by Tasty image

Make these cute, festive cupcakes for the Disney lovers in your life! They're delicious, easy, and just plain fun to decorate. If making buttercream from scratch scares you, feel free to substitute canned frosting-either one works great!

Provided by Katie Aubin

Categories Desserts

Time 40m

Yield 18 cupcakes

Number Of Ingredients 17

Ingredients

1 cup white chocolate chip, melted
6 drops orange food coloring
1 box chocolate cake mix
1 cup whole milk, room temperature
3 large eggs
1 large egg yolk
½ cup vegetable oil
36 dark chocolate wafers
2 sticks unsalted butter, room temperature
1 teaspoon vanilla extract
1 tablespoon milk, room temperature
½ teaspoon kosher salt
5 cups powdered sugar
4 drops yellow food coloring
5 drops orange food coloring
plastic mini bow mold
18 paper cupcake liners

Steps:

Preheat the oven to 350°F (180°C).
Make the candy bows: In a small bowl, stir together the melted white chocolate and orange food coloring until well combined.
Pour the melted orange chocolate into the bow mold and use an offset spatula to fill 18 cavities of the mold completely and smooth the tops. Transfer to the freezer until set, about 15 minutes.
Make the cupcakes: In a large bowl, beat together the chocolate cake mix, milk, eggs, egg yolk, and canola oil with an electric hand mixer until evenly combined.
Line 2 cupcake tins with 18 paper liners. Pour about ¼ cup (60 g) of the batter into each of the lined cups, filling about halfway.
Bake for about 14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack set over a rimmed baking sheet and let cool completely.
Make the buttercream: In a large bowl, use an electric hand mixer to beat the butter until smooth, but not airy. Add the vanilla, milk, and salt and beat to incorporate.
Gradually sift the powdered sugar into the butter mixture, then beat until just incorporated and smooth. Do not overmix.
Divide buttercream into three separate medium bowls. Add the yellow food coloring to one bowl and the orange food coloring to another and stir to incorporate. Transfer each color frosting to a piping bag fitted with a star tip.
Pipe the yellow frosting, then orange, then white on top of each cupcake. Top each cupcake with an orange bow and 2 chocolate wafers for ears.
Enjoy!

Nutrition Facts : Calories 622 calories, Carbohydrate 117 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, Sugar 73 grams

MINNIE MOUSE® CUPCAKES

Minnie Mouse® Cupcakes image

Vanilla Oreo® cupcakes with cream cheese frosting. These were a huge hit with the kids and tasted so good. They were so much better than using a packaged cake mix. The cream cheese frosting went really well with the Oreo®'s. As the birthday cake lady, this is now my go-to cream cheese frosting, and I will never buy a box cake mix again.

Provided by Cathy

Categories Desserts Cakes Cupcake Recipes

Time 1h35m

Yield 36

Number Of Ingredients 16

Ingredients

36 chocolate sandwich cookies (such as Oreo®)
2 tablespoons all-purpose flour
3 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
¾ cup butter, room temperature
2 ½ cups white sugar
1 ½ cups 1% milk
3 teaspoons vanilla extract
5 egg whites
¾ cup salted sweet cream butter, softened
3 teaspoons Mexican vanilla extract
6 cups powdered sugar
1 ½ (8 ounce) packages cream cheese, softened
4 drops pink food coloring (such as Wilton® Rose Icing Color), or as desired
2 packages mini chocolate sandwich cookies (such as Oreo®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.
Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.

Nutrition Facts : Calories 477 calories, Carbohydrate 72 g, Cholesterol 31 mg, Fat 19.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 8.8 g, Sodium 424.4 mg, Sugar 49.9 g

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