SPRING CUPCAKE BASKETS
Celebrate spring with these adorable cupcakes decorated with licorice and candy to look like tiny baskets.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h46m
Yield 24
Number Of Ingredients 5
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.
- 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 with frosting. Use licorice for handle on each. Decorate with jelly beans. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 180 mg, Sugar 18 g, TransFat 1 g
SPRING CUPCAKES
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 12 jumbo cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.with a rack in the center. Line jumbo muffin pans with paper baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
- Divide batter evenly among baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
- To decorate, frost each cupcake with about 3 tablespoons buttercream. Gently press each frosted cupcake into sprinkles, rolling around so that entire surface is coated. On a lightly sugared piece of parchment paper, roll out jellied-citrus slices to about 1/8 inch thick. Use 3/4- to 2-inch gum-paste petal cutters to cut petals from the jellied-citrus slices. Use a 3/4- or 1/4-inch pastry tip to cut out the centers of flowers. Use the green citrus slices and a small petal cutter to cut out leaves for the flowers. Place citrus dots in center of cupcakes, and arrange jellied petals around each center to form a flower. Arrange leaves as desired.
CUPCAKE EASTER BASKETS
These cute cupcakes with their mild orange flavor are fun to dress up for Easter. As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats. -Julie Johnston, Shaunavon, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and orange zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. , Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar; spread over cupcakes. Combine water and food coloring in a large bowl; add coconut. Stir to coat. Sprinkle over cupcakes., Using a metal or wooden skewer, poke 2 holes in the top of each cupcake, 1 hole on each side. Cut licorice into 6-in. strips for handles; insert each end of a licorice piece into a hole. Decorate with candy eggs.
Nutrition Facts : Calories 351 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
CARLEE'S CELEBRATE SPRING CUPCAKES
Cupcakes with creamy chocolate surprise centers and a cute little bird's nest on top of creamy chocolate frosting. Made these in honor of my daughter, Carlee.
Provided by Alberta Rose
Categories Holiday Cupcakes
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 24 muffin cups or line with paper liners.
- Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
- Fill prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
- Allow cupcakes to cool thoroughly.
- Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
- Beat thawed whipped topping into pudding mixture to make a creamy filling.
- Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
- Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
- Spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. Press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 28.7 g, Cholesterol 25.1 mg, Fat 10 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 328.6 mg, Sugar 16.9 g
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