SNOW CONE CUPCAKES
Coarse decorator sugar crystals give these cupcakes the look of a snow cone. Get your kids in on the decorating action by letting them help sprinkle the sugar on the cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Sprinkle one-third of each cupcake top with blue sugar crystals. Repeat with white and red sugar crystals. Place miniature spoons into cupcake tops.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 1 g
SNOWBALL CUPCAKES
A cake mix gives you a head start on these delectable, cream-filled wintertime treats.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
- Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
- In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
- Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 20 g, TransFat 0 g
CONE CUPCAKES
My daughter made these when she was in Brownies. These were quite a hit with the girls. You can use a lemon icing, green buttercream icing, or a peanut butter icing--or a combination of all.
Provided by Carol
Categories Desserts Cakes Cupcake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
- Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 19 g, Cholesterol 26.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 116.8 mg, Sugar 9 g
SNOWMAN CUPCAKES
These adorable snowman cupcakes are the perfect decoration for your Christmas table or great treats to serve during Advent.
Provided by Magda
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Trim the dry top off 12 of the cupcakes and crumble the soft cake interiors into a bowl. Add about 5 ounces of vanilla icing and mix well. Add more frosting if needed to bring the mixture together into a ball so that it can be easily shaped. Cover bowl and chill cake mixture in the fridge for 20 minutes.
- Frost remaining 12 cupcakes with a thin layer of white vanilla frosting.
- Remove cake mixture and roll with wet hands into 2 different sized balls for the snowmen's torsos and heads, 12 bigger balls and 12 smaller balls. Stick a small ball on top of a big ball to make the snowman, using some frosting if the balls are not very sticky. Place snowmen onto frosted cupcakes.
- Cut black licorice laces into small squares for the eyes and mouth using scissors and attach them with the tip of a knife to the head.
- Mix white fondant with orange food coloring to turn it orange and make little carrot noses out of the orange fondant. Press into the snowman faces.
- Attach 2 dark colored candy-coated milk chocolate pieces into the torso and cupcake as buttons. Attach 2 candy-coated milk chocolate pieces on either side of the head and connect them with a piece of black licorice for the earmuffs.
- Cut red licorice laces into 2 1/2-inch long pieces and wrap around the snowman's neck as a scarf.
Nutrition Facts : Calories 460.8 calories, Carbohydrate 73.5 g, Cholesterol 37.2 mg, Fat 17 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 313.5 mg, Sugar 30.3 g
SNOW GLOBE CUPCAKES RECIPE BY TASTY
These snow globe cupcakes are both fun to look at, and delicious to eat. Our version uses a chocolate cupcake, topped with vanilla frosting, shredded coconut, a cute holiday lollipop. We then top it off with a peppermint gelatin bubble. Shake up some Christmas magic this holiday season!
Provided by Tikeyah Whittle
Categories Desserts
Time 13h15m
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the edible snow globes: In a small bowl, whisk together the cold water and gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- Add the sugar and peppermint extract and stir until dissolved. Let cool for 10 minutes. If any foam rises to the top, skim off and discard.
- Spray the balloons with nonstick spray. Wipe gently with a paper towel to distribute.
- Dip each balloon in the gelatin until ¾ of the way submerged. Use tape or poke a small hole above the knot to attach the balloon to a skewer and stand it upright in a tall glass for 1-2 minutes. Dip in gelatin again, then stand it upright in a tall glass again. If the gelatin begins to set, microwave in 10-second intervals and continue until all of the balloons are coated. Let the balloons for at least 12 hours, until no longer tacky to the touch.
- Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake tin with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the brown sugar and whisk to combine.
- Add the hot water, canola oil, apple cider vinegar, and vanilla and mix until combined.
- Divide the batter evenly between the cupcake liners.
- Bake the cupcakes for 14-16 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
- Finish the edible snow globes: Carefully remove one of the balloons from the skewer. Pinch a bit of the balloon near the knot, and carefully snip a small hole. Let the air slowly release from the balloon, then pull out of the gelatin snow globe and discard the balloon. Trim the edges of the snow globe if uneven. Repeat with remaining coated balloons. Set the snow globes upright on a baking sheet until ready to top the cupcakes.
- Assemble the cupcakes: Frost the cupcakes with a dollop of vanilla frosting onto each cupcake, spreading evenly over the top.
- Sprinkle the shredded coconut on top of the frosting, dividing evenly between the cupcakes.
- Top each cupcake with a holiday lollipop, inserting the stick into the cupcake. Place the snow globes on top, and dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 40 grams
CAKES IN A CONE
No mess treat for children's parties. Looks like an ice cream cone. Use any flavor cake mix.
Provided by Sassy Squirrel
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 24
Number Of Ingredients 4
Steps:
- Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
- Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
- Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 25.4 g, Cholesterol 0.4 mg, Fat 5 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 147.4 mg, Sugar 13.6 g
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