MOLTEN LAVA CUPCAKES
Easy-to-make mini-cakes with molten chocolate "lava" in the center. Rich and decadent. Serve warm and don't overcook to ensure the centers ooze onto your plate after you dig in!
Provided by Jillster
Categories Dessert
Time 17m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Melt butter, chocolate chips and cocoa until combined and smooth.
- Remove from heat and add vanilla.
- Combine chocolate mixture and sugar mixture and stir well.
- Add eggs one at a time, stirring after each addition until fully incorporated.
- Stir in flour just until combined.
- Chill batter for at least 20 minutes.
- Grease muffin tin.
- Spoon batter into muffin tin and bake for 10-11 minutes.
Nutrition Facts : Calories 200.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 82.3, Sodium 141.3, Carbohydrate 19.2, Fiber 1, Sugar 16, Protein 3
SPECIAL MOCHA CUPCAKES
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
ROSE CUPCAKE CONES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F.
- Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
- With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
- Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
- For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
- For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.
MOSCOW MULE CUPCAKES
These cupcakes hit on all the classic notes of a Moscow Mule. It starts with a buttery vanilla cake that's loaded with dried and crystallized ginger and is finished with a simple lime syrup. The cupcakes are also topped with a vanilla and lime buttercream, which you can optionally spike with vodka. For the full Moscow Mule effect, use copper-colored liners.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 cupcakes
Number Of Ingredients 18
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.
MAHARANI CUPCAKES
Named for a queen in India, these coconut cupcakes with curry lemon curd and a sweet basil cream topping will wow your friends and family. They have sweet but exotic flavors and a stunning presentation. The cupcakes take time to create, but the final product is worth it! The lemon curd and basil cream need time to chill, so they can be made the night before.
Provided by mkecupcakequeen
Categories World Cuisine Recipes Asian Indian
Time 4h30m
Yield 24
Number Of Ingredients 17
Steps:
- To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
- Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
- Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
- Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
- In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
- To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 60 g, Cholesterol 64.7 mg, Fat 16.3 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 192.5 mg, Sugar 52.6 g
BUTTER MOCHI CUPCAKES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
- Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
- Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
- Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g
More about "moulan rouge cupcake recipes"
BEST MOSCOW MULE CUPCAKE RECIPE - HOW TO MAKE …
From delish.com
THE MOULIN ROUGE - RECIPE - FINECOOKING
From finecooking.com
MOULIN ROUGE CUPCAKES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
RED RASPBERRY CUPCAKES RECIPE FROM ROSANNA PANSINO | RECIPE
From rachaelrayshow.com
MOULIN ROUGE – IT'S CUPCAKE'S BOUTIQUE
From itscupcakesboutique.com
MOMOFUKU'S MILK BAR BIRTHDAY CUPCAKES - MY KITCHEN LOVE
From mykitchenlove.com
MARY QUITE CONTRARY BAKES: MOULIN ROUGE CUPCAKES | CUPCAKE …
From pinterest.com.au
MOULIN ROUGE CUPCAKES | RECIPE | BAKING, SPECIALTY CAKES, …
From pinterest.ca
SAY CHEERS WITH BOOZY MOSCOW MULE CUPCAKES
From cupcakesandcutlery.com
MOULIN ROUGE CUPCAKES | RECIPE | BAKING, SPECIALTY CAKES, …
From pinterest.com
MOULIN ROUGE CUPCAKES | LAYER CAKE, CAKE, CAKE MIX RECIPES
From pinterest.com.au
LUAU CUPCAKES - MOM LOVES BAKING
From momlovesbaking.com
RECIPE: MOULIN ROUGE STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
BEST MOCHA CUPCAKE RECIPE - HOW TO MAKE MOCHA …
From thepioneerwoman.com
VANILLA CUPCAKES (THAT ACTUALLY STAY MOIST) | RECIPETIN EATS
From recipetineats.com
CHOCOLATE COCONUT RUM CUPCAKES AND COFFEE RUM COCKTAIL
From twocupsflour.com
MOULAN ROUGE CUPCAKE | RECIPE | JUST DESSERTS, …
From pinterest.com
37 DELICIOUS FILLED CUPCAKE RECIPES - TASTE OF HOME
From tasteofhome.com
MOULIN ROUGE GIANT CUPCAKE | GIANT CUPCAKE CAKES, CUPCAKE …
From in.pinterest.com
MOUNTAIN DEW CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
10 BEST MANDARIN ORANGE CUPCAKES RECIPES | YUMMLY
From yummly.com
MOSCOW MULE CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
MOULIN ROUGE CUPCAKES | LAYER CAKE, CAKE, CUPCAKE CAKES
From pinterest.ca
CUPCAKES | CUPCAKES, MOULIN ROUGE, DESSERTS
From pinterest.de
FERRERO ROCHER CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
MOULIN ROUGE CAN CAN CUPCAKES | MOULIN ROUGE, CANNING, BEST
From pinterest.com.au
RECIPE - RUBY ROUGE CUPCAKES - DAIRY AUSTRALIA
From dairy.com.au
HOSTESS CUPCAKES (COPYCAT) RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
MOULIN ROUGE CUPCAKES - PLAIN.RECIPES
From plain.recipes
EASY MOULIN ROUGE COCKTAIL RECIPE - MAGIC SKILLET
From magicskillet.com
MOSCOW MULE CUPCAKES | MOSCOW MULE COCKTAILS IN DESSERT FORM
From lifeloveandsugar.com
MOULIN ROUGE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
10 BEST RUM CUPCAKES RECIPES | YUMMLY
From yummly.com
MARDI GRAS CUPCAKES - EASY DESSERT RECIPES
From easydessertrecipes.com
GULAB JAMUN CUPCAKES WITH ROSE BUTTERCREAM FROSTING
From ravs-kitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search