Teddy Bear Vacation Cupcakes Recipes

PARTY PERFECT TEDDY BEAR CUPCAKES

Steps:

• Cupcake Directions
• Preheat oven to 350 and line cupcake pan with the liners
• Using a standing mixer, combine the cake mix, butter, eggs, and milk and mix until combined
• Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
• Bake in the oven for about 21 minutes
• Pull out and place on the side to cool
• Cupcake frosting and decorating directions
• Using a standing mixer, combine the butter, powder sugar, cocoa powder, vanilla extract, and heavy whipping cream and mix until combined and until stiff and creamy.
• If the frosting, is still tough and powdery, add in 1-2 TBSP heavy whipped cream to make it more smooth
• Scoop frosting into the piping bag
• Cool cupcakes and then pipe frosting all around the cupcake
• Take two chocolate melting wafer and place them on the top corner for the ears
• Use your fingers to kind of play with the caramel square to get it soft
• Place it onto a cutting board or plate and flatted it out using either the bottom of a glass cup, or a rolling pin
• Take the mini circle cookie cutter and cut out the mouth part of the bear
• Add the caramel circle onto the center of the frosting
• Pop the two eyes in above the caramel circle
• Using left over frosting, add a tiny amount onto the back of the whopper candy
• Place whopper onto the top center of the caramel circle.
• Ready to serve!

TEDDY BEAR CUPCAKES

Steps:

• Make sure you cupcakes are completely cool before starting the decorating process! Lay some wax paper on your working surface to keep everything organized.
• Cover your hands with a bit of cornstarch to avoid fondant sticking to your fingers. Roll your fondant in 24 round pieces - about ½ an inch in size. This will make two ears for each bear.
• Flatten each circle and shape them to resemble teddy bear ears. Lay the teddy bear ears on your wax paper as you make them.
• Using an electric mixer, beat together butter, confectioner sugar, milk and cocoa starting on a low speed. Gradually increase to high speed until the ingredients mix and become smooth.
• Using a frosting bag and Wilton tip #233, frost each cupcake. Cover the cupcake top entirely.
• Place googly eyes, one pink candy and two ears on each cupcake. You can also add a smile with black or pink frosting, but they look cute without too!

TEDDY BEAR CUPCAKES

Steps:

• First, make the teddy bear cupcake decorations. Place 44 chocolate wafers on a cutting board and set aside. Measure out 1 cup of wafers from the remaining.
• Melt 1 cup of wafers in 30-second increments until smooth. Transfer to a piping bag.
• Start with an unwrapped Reese's peanut butter cup and add a small bit of melted chocolate onto the lower center of the peanut butter cup. Place a pink wafer onto the chocolate, forming the muzzle of the bear.
• Place two drops of melted chocolate above the pink wafer for the eyes. Add the candy eyes.
• Pipe a small bit of chocolate onto the "M" side of an M&M and place it onto the center of the pink wafer.
• Use the small cookie cutter to cut out a half-shaped moon from the bottom of all of the chocolate wafers. Pipe a line of melted chocolate onto the bottom curve of each wafer and place them onto the peanut butter cup for ears (just left and right of center).
• Repeat for all teddy bear cupcakes needed. Allow each to dry for 10-minutes before placing onto the cupcakes or make the day before.
• Next, make the vanilla cupcakes. You can use a store-bought mix, your own recipe, or our Lazy's Girl's Easy Vanilla Cupcake Recipe linked above (double the recipe). Let cool completely.
• Now it's time to make the chocolate frosting. Using a stand mixer if you have it, beat together the butter, powdered sugar, cocoa, vanilla extract, and heavy whipping cream until stiff peaks form. Cupcake frosting should be stiff, so only add 3 tablespoons of cream to start. Transfer to the piping bag with star tip.
• Finally, let's assemble our teddy bear cupcakes. Once the cupcakes are cool, frost them by building a large swirl with the star tip. Place a small mound of frosting in the center of the cupcake. Start piping at the edge of the cake, following the shape and lifting slightly as you go. Place one teddy bear decoration into the frosting and push down lightly. Add a heart to the frosting below the teddy bear.

PB&J STUFFED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
• Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
• Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• Meanwhile, make the frosting.
• For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners' sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
• To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.

STITCHED TEDDY BEAR BIRTHDAY CAKE

Steps:

• In a bowl, combine dry ingredients. Make three wells with a spoon; pour oil into one, vinegar into another and vanilla into the third. Slowly pour water over all. Mix on low speed until thoroughly combined (the batter will be thin). Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Place cake on a large platter or covered 12-in. board. Frost cake with 1 cup frosting to seal crumbs; let dry. For white clay, combine vanilla chips and the corn syrup just until blended. Spread on waxed paper to 1/4-in. thickness (about an 8-in. square). Let stand, uncovered, at room temperature for 2-3 hours or until dry to the touch. Wrap tightly with plastic wrap and let stand overnight. Use immediately to store up to 2 weeks. Prepare chocolate clay in the same manner. Knead each clay for 1-2 minutes or until glossy before using. Set aside 1 teaspoon of white clay. Place remaining clay between waxed paper and roll into a 13-in. circle. Remove top sheet of waxed paper. If scalloped edges are desired, place a 12-in. tart pan upside down over clay and press gently; remove scraps. Center clay circle over cake; remove waxed paper. Drape over cake edges to seal. Remove reserved white clay between waxed paper to form a 2-1/2x1-3/4-in. rectangle. Cut out tummy and muzzle using bear invitation pattern; set aside. With the scraps, form two 1/4-in. balls for ears and two 1/8-in. balls for eyes; set aside. Place 2 tablespoons chocolate clay between waxed paper; roll into a 5x4-in. rectangle. Remove top sheet and cut out bear using invitation patter. Center bear on cake; remove waxed paper. Place ears, eyes, muzzle and tummy on bear. With scraps, form a 2-in. needle, a 1/4-in. ball for nose, two 1/8-in. balls for sides of mouth, and two thin ropes to create mouth and line from nose to mouth. Place needle on cake. Place nose and mouth on muzzle. For hoop, roll remaining chocolate clay into a 30-in. rope. Cut 1/4 in from one end; set aside. Flatten rope with a rolling pin to form a 3/4-in. wide strip. Wrap around cake and overlap ends to secure. shape 1/4-in. piece into a 1/2-in.circle; place where ends overlap. Cut a small hole in the corner of a plastic or pastry bag; insert round tip. Add 1 tablespoon of frosting. Pipe eyebrows and stitching around bear's body. Tint remaining frosting red. Prepare a second bag and insert round tip fill with red frosting. Pipe stitching around tummy, "happy birthday" and thread going through eye of needle. Cut cake with a serrated knife.

EASY POLAR BEAR CUPCAKES

Steps:

• Place butter in a large bowl and cream until smooth with an electric mixer. Add cream cheese and beat until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt until thoroughly combined. Pour in heavy cream and beat until frosting is smooth, about 2 minutes.
• Take 1 baked and cooled cupcake and frost with cream cheese frosting, making as even a layer as possible. Sprinkle coconut over the top of the frosting, and shake off any excess.
• Take 1 mini marshmallow and cut it in half horizontally using scissors or kitchen shears. Place one half of the marshmallow cut-side down in the center of the top of the cupcake, and press gently into the frosting to adhere. Take 1 black sugar pearl sprinkle and attach to the middle of the marshmallow half using a small amount of frosting; thus creating the nose and muzzle. Take 2 black sugar pearl sprinkles and place above the nose on each side for the eyes. Press gently into frosting to adhere. Take 2 whole mini marshmallows and place at the top of the cupcake on each side to create ears. Repeat with remaining cupcakes.

TEDDY BEAR VACATION CUPCAKES

Steps:

• Heat oven to 350 for shiny pans or 325 for dark or nonstick. Place baking cups in 24 regular sized muffin cups.
• In large bowl make cake mix as directed on box. Divide evenly among muffin cups.
• Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to cooling rack. Cool completely, about 30 minute.
• Stir blue food color into frosting until blended. Frost cupcakes.
• Cut 1 1/2 inch pieces from fruit snack roll, peel off paper backing. Use fruit snack as beach towel, crushed graham snacks, blue sugar, teddy bears, umbrellas, gummy candies and fish crackers to decorate.