PINK PIGGY CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 40m
Yield 12 servings
Number Of Ingredients 22
Steps:
- For the cupcakes:
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
- Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.
- In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined.
- Divide batter among the cupcake tins, filling 2/3 of the way full. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean. Let cool completely on a wire rack before frosting.
- For the frosting:
- In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue.
- Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.
GUAVA PASTELITO CUPCAKES
This is the cupcake version of Cuban pastelitos! Guava cupcakes with cream cheese frosting blend in harmony and are reminiscent of the beloved pastries. With every bite you get a piece of guava inside a soft, moist cake. Can't beat it!
Provided by Mydnight
Categories Desserts Cakes Cupcake Recipes
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
- Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
- Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
- Fill each prepared cupcake cup evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
- While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.
Nutrition Facts : Calories 362 calories, Carbohydrate 52.9 g, Cholesterol 65.3 mg, Fat 15.8 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.7 g, Sodium 193.8 mg, Sugar 19.6 g
BLUSHING GRAPEFRUIT CUPCAKES
Make and share this Blushing Grapefruit Cupcakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 40m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350°F
- Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
- Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
- Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
- Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
- Beat egg whites in a medium bowl with mixer on high speed until frothy.
- Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
- With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
- Spoon 1⁄4 cup into each lined cup.
- Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
- Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
- Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
- On high speed, beat until smooth and fluffy.
- Finely chop 1 grapefruit segment and stir into frosting.
- Spread on cupcakes.
- Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
- NOTE: Can be made through Step 5 up to 3 days ahead.
- Refrigerate airtight.
- Section grapefruit up to 1 day before using; refrigerate covered.
Nutrition Facts : Calories 217.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 55.2, Sodium 195.8, Carbohydrate 30.6, Fiber 0.3, Sugar 19, Protein 3.5
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