Penguin Cupcakes Recipes

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PENGUIN CUPCAKES



Penguin Cupcakes image

I used this recipe from FamilyFun.com to make these cute cupcakes for my Artic Fun cake. I just layered the cupcakes together and placed 3 Penguin cupcakes on a ice flow next to a blue icing tinted pool of water. I made cream cheese icing but you could use a canned icing. Instead of using dried apricots I just used yellow tic-tacs for the nose and legs. Too Cute! Quick and this made a great presentation.

Provided by mary winecoff

Categories     Dessert

Time 55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 5

3 vanilla cupcakes
1 (8 ounce) container vanilla icing
9 Keebler fudge shoppe peanut butter filled cookies
3 dried apricots (cut into triangles for the beak and nose...I used yellow tic-tacs instead)
2 M&M's, minis (eyes)

Steps:

  • Make vanilla cupcakes according to box directions and frost with vanilla frosting.
  • Decorate as shown: Cut cookies in half, using two halves for wings and one half for head.
  • Use tic-tacs or apricots for feet and nose.
  • Use brown M&M's for eyes.

Nutrition Facts : Calories 6.4, Sodium 0.3, Carbohydrate 1.7, Fiber 0.2, Sugar 1.4, Protein 0.1

BEST-EVER PUMPKIN CUPCAKES



Best-Ever Pumpkin Cupcakes image

These cupcakes are rumored to be the best ever! Top cupcakes with whipped cream and dust with cinnamon or pumpkin spice.

Provided by cherryschock

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 12

Number Of Ingredients 10

⅔ cup all-purpose flour
2 teaspoons pumpkin pie spice
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
¾ cup evaporated milk
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 22.6 g, Cholesterol 35.6 mg, Fat 2.2 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 199.1 mg, Sugar 15.4 g

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