Swirly Cupcakes Recipes
SWIRLY CUPCAKES
These ice-cream cupcakes make memorable party treats. Chilling the bowl beforehand helps the cream whip up with the most volume.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 30
Number Of Ingredients 5
Steps:
- Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
- Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
- Place heavy cream and confectioners' sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.
RASPBERRY SWIRL CUPCAKES
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.-Christine Sohm, Newton, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., 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 large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.
Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES
Dotted with chocolate chips, individual cheesecakes are a welcome sight at potlucks and picnics.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
- In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter.
- Fill each muffin cup one-third full (1 rounded tablespoon) with batter. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (1/2 rounded tablespoon).
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Store in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 22 g, TransFat 0 g
NUTELLA SWIRL CUPCAKES
Make and share this Nutella Swirl Cupcakes recipe from Food.com.
Provided by foodiequeen
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 160°C.
- Line 12 muffin tins with cupcake or muffin liners.
- Sift together the flour, salt and baking powder in a medium bowl. Leave aside.
- Cream together the butter and sugar in a mixing bowl till texture is light.
- Add in the eggs, one at a time till fully incorporated.
- Add in the vanilla extract.
- Gradually add in the dry ingredients into the wet mix till well-mixed.
- Fill up each liner with batter till about 3/4 full.
- Top up each cupcake with approximately 1 tbsp of nutella. Use a toothpick to swirl the nutella into the batter.
- Bake for 20 minutes or till a toothpick inserted in the middle comes out clean.
- Remove individual cupcakes to cool completely on a wire rack before storing.
Nutrition Facts : Calories 347.9, Fat 18, SaturatedFat 13.3, Cholesterol 65.8, Sodium 218, Carbohydrate 42, Fiber 1.8, Sugar 25.9, Protein 4.7
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