Surprise Red Cupcakes Recipes

SURPRISE RED CUPCAKES

Steps:

• In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., In a large bowl, cream 1/2 cup shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and remaining shortening until smooth. Beat in the confectioners' sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of filling. , For frosting, in a heavy saucepan, melt chips with 1/3 cup evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners' sugar. Add enough remaining milk to achieve spreading consistency. Frost cupcakes.

BURIED SURPRISE CUPCAKES

Steps:

• In a large bowl, combine cake and pudding mixes. Beat in the water, oil and eggs on low speed for 30 seconds. Beat at medium speed for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill each with 1 teaspoon spreadable fruit and a gummy candy; replace tops. Tint frosting; spread over cupcakes and sprinkle with purple sugar.

SURPRISE CUPCAKES

Steps:

• Cream sugar and cream cheese together.
• Beat in egg.
• Stir in chocolate chips; set aside.
• Prepare cake mix according to directions on box.
• Place paper baking cups into a muffin tin.
• Fill paper bake cups 2/3 full.
• Drop one rounded teaspoon of cheese mixture into each cup.
• Bake according to directions on cake mix box.

CHOCOLATE SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
• To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

STAR SURPRISE CUPCAKES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, 1/3 cup butter, the flour and egg until soft dough forms. On floured surface, roll dough 1/4 inch thick. Cut with 1- to 1 1/4-inch star cookie cutter, making 92 stars. Place 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Reduce oven temperature to 350°F. Place paper baking cup in each of 23 regular-size muffin cups (make a small cut in each baking cup to mark the front of the cupcake).
• Make cake batter as directed on box. Spoon batter into 1 baking cup, three-fourths full (this cupcake will be crumbled and used as a garnish). Spoon 1 heaping tablespoonful remaining batter into each of remaining 23 baking cups. Place 3 cookie stars, standing up in center of batter, in each of the 23 baking cups. Carefully spoon 2 heaping tablespoonsful remaining batter on top of cookie stars in each, taking care not to tip them over.
• Bake at 350°F 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
• In large bowl, beat marshmallow creme, 1 cup butter and 1 tablespoon of the milk with electric mixer on medium speed until well blended. Beat in powdered sugar on low speed, adding 1 teaspoon milk at a time as needed, until fluffy and spreadable.
• Pipe or spread frosting over top of each cupcake. Place remaining cookie stars on tops of cupcakes, facing front of cupcake where small cut is. In small bowl, crumble remaining cupcake without star cookies inside; sprinkle on cupcakes.

SURPRISE ON THE INSIDE RED, WHITE AND BLUE CUPCAKES

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 cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
• Frost cupcakes with frosting. Store loosely covered.