Moo Cow Cupcakes Recipes

MOO-COW CUPCAKES

Steps:

• Prepare cake batter according to package directions. Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely. , Tint 1/4 cup vanilla frosting pink; set aside. With remaining white frosting, create a white face-shaped stripe down the center of each cupcake. Fill in the unfrosted portions with chocolate frosting., Attach chocolate chips for eyes, miniature chips for noses and marshmallow halves for ears. With reserved pink frosting, create mouths and fill in ears.

HOLY COW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.
• Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
• Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

MOSCOW MULE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined.
• Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely.
• Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners' sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a 1/2-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.

PURPLE COW CUPCAKES

Steps:

• For the cake, sift dry ingredients (flour, cocoa, baking powder & soda, and salt) into a bowl and set aside.
• In separate bowl, combine buttermilk, vinegar, and food colouring. Mix thoroughly.
• In a stand mixer using the paddle attachment, or with a hand mixer on medium, beat butter and sugar. Once fluffy, add eggs, one at a time.
• Add the buttermilk mixture and beat well.
• Finally, on low, add the sifted dry ingredients and mix until just blended.
• Spoon into muffin cups until they are 2/3 full.
• Bake at 350 for 20 minutes, then let cool.
• To make the fondant, put 8 oz marshmallows in microwave safe dish with 1 tsp water and 1 tsp vanilla.
• Microwave on high for 30 seconds, stir, and continue until marshmallows are melted.
• Sift 1/2 lb confectioners sugar into mixing stand bowl. Make a well and pour marshmallow mixture into middle. Using paddle attachment, mix until combined. Sift additional 1/2 lb (or less if necessary) confectioners sugar into bowl, add 1 tbsp shortening and change to dough hook when mixture is no longer sticky.
• Repeat this process for a second batch, adding the purple food colouring to the marshmallow mix *before* adding into the sugar well.
• Knead both sets of fondant with hands until the right consistency, cover with a thin layer of shortening, wrap in plastic wrap and put in airtight container. Let sit for 30 minutes or more to rest.
• After fondant has rested, shape cow heads from white fondant.
• Shape 12 noses into a small ball and use a gum paste modeling tool to create the nostrils.
• Shape horns and attach to the head using a teaspoon of cornstarch to two teaspoons water. Let set for about 30 minutes.
• Using a small clump of white (about 1/4 cup), add a few drops of the pink food colour and knead with hands until pink is formed.
• Roll and cut wide and short obtuse triangles and lay the pink over the purple, then roll to create ears.
• Using the cornstarch mixture, attach the ears and let set for 30 - 60 minutes.
• Create small eyes using white fondant and black gum paste and attach with cornstarch mixture.
• Attach the noses to the heads, and let them rest on a pencil or the modeling tool until set (60 - 90 minutes).
• At this point, cupcakes should be cool and need to be iced. Mix cream cheese ingredients together with hand mixer. Spread over the top of each cupcake, one at a time.
• Separate the rest of the white fondant into twelve balls and roll thin, using a pizza cutter to make circular. Lay on top of cream cheese icing and tuck underneath. Repeat for remaining cupcakes.
• Roll purple fondant and cut cow-spot shapes. Attach with cornstarch mixture.
• With remaining purple fondant, create cow tails. Roll up small "snakes" and then using the modeling tool, tassel the tails.
• Attach heads to cow bodies using the cornstarch mixture. Let each cow's head rest on the others' backs for 2-3 hours or until set.
• Serve with pure, creamy milk. :).

OWL CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine 2 cups sugar, flour, 1 cup cocoa powder, baking powder, salt, and baking soda in a bowl.
• Whisk buttermilk, vegetable oil, eggs, and vanilla extract in a large bowl. Add flour mixture; mix until well-combined. Pour in hot water; stir until batter is smooth. Divide batter evenly among muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.
• Whip 3/4 cup plus 1 1/2 tablespoon heavy cream in a bowl with an electric mixer until soft peaks form. Fold in 1 1/2 cup plus 2 tablespoons mascarpone cheese, 7 tablespoons cocoa powder, and 1/4 cup sugar gently to make frosting.
• Spread 1 tablespoon frosting over each cooled cupcake.
• Twist chocolate sandwich cookies open, leaving all cream filling on 1 side. Place 2 cookies, cream filling-side up, on each cupcake to make owl eyes. Place a brown milk chocolate piece on each cookie to create pupils. Insert an orange or yellow milk chocolate piece in the center to make a beak.