The Cowboy Cupcake Recipes

COWBOY CUPCAKES RECIPE - (4.4/5)

Steps:

• Bake and cool cupcakes. Tie a small piece of twine around each cupcake. While cupcakes are cooling, make the hats: Snip a small cut in the center of each gumdrop and dip it in sugar so it won't stick back together. Peel off a string of the licorice and cut to fit around the base of each gumdrop, pinching the ends together to seal. Place one in the center of each potato chip. (Secure gumdrop with a dot of frosting (or melted white chocolate) underneath, if needed.) When cupcakes are cool, frost tops generously and carefully place a "hat" on each one. NOTE: The gumdrops I had were too small so I had to split two of them and join together, dabbing the peak in sugar to keep it from sticking back together.

COWBOY BOOT CAKE

Steps:

• Mix and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool in pan for 15 minutes; remove from pan and cool completely on a wire rack., Trace the patterns onto waxed paper, tracing a separate spur pattern, and cut out. (Be sure t read "Note" for instructions on completing boot pattern). Place "boot" and "toe" patterns on cake and cut around patterns. Turning toe to fit boot, position shapes on a large serving platter or baking sheet. Use a small amount of chocolate frosting to join toe to boot. Combine 1/2 cup chocolate frosting and milk to make a glaze; evenly spread over top and sides of boot. Chill for 20-25 minutes or until completely set. , Cut apart waxed paper boot patter on traced lines and reposition pieces on cake. Use a toothpick to lightly trace around each piece to transfer pattern., Combine 1/4 cup vanilla frosting and red food coloring in a small bowl. In a second bowl, combine 1/3 cup vanilla frosting and yellow food coloring. Cover and chill until ready to use. In a third bowl, combine 2/3 cup vanilla frosting and 2/3 cup chocolate frosting to make a medium brown color. Save remaining dark chocolate frosting for outline and details. Using a metal spatula, spread a thin layer of medium brown frosting onto cut top and sides of cake. Chill remaining medium brown frosting until ready to use again., Cut a small hole in the corner of the plastic or pastry bag for pastry tip. Insert round tip into bag. Fill bag with dark chocolate frosting. Following the pattern, outline boot shape, inside designs and bootstrap. On cake top, fill in heel, top of sole and top of boot with lines of frosting as shown in photo above. Fill in bottom sole on edge of cake, smoothing with a metal spatula., Prepare another plastic or pastry bag, inserting the star tip. Fill bag with yellow frosting. Holding the bag straight up and down, form stars on the inside of the boot design outline. Also form stars for the bootstrap buckle., Wash star tip and insert into a third plastic or pastry bag. Fill bag with red frosting. Using the same procedure, form stars inside the bootstrap outline. Wash star tip and insert into a fourth plastic or pastry bag. Fill bag with medium brown frosting. Using the same procedure, form stars on remaining areas of boot., In a "spur" is desired, place traced waxed paper spur on a piece of cardboard. Trace around pattern and cut out spur. Cover spur with foil. Glue a toothpick to the back of spur and insert into boot (see photo).

THE COWBOY CUPCAKE

Steps:

• 1. CARAMEL WHISKEY CAKE: In a large bowl combine flour, sugar, baking soda, and baking powder. Set adise. Using a stand mixer whisk eggs, whiskey, caramel, oil, and half & half. Whisk on medium speed for 2 minutes. Add the flour mixture to the egg mixture a cup at a time, mixing well between additions. Fill lined cupcake tins 2/3 of the way full and bake for 18-20 minutes or until cakes have risen and a cake tester comes out clean. Allow cupcakes to fully cool.
• 2. DARK CHOCOLATE GANACHE: Place chopped chocolate in a bowl. In a small saucepan heat whipping cream on medium heat, stirring occasionally. When the whipping cream starts to bubble up to half the pan, remove from heat and pour directly over chocolate. Using a rubber spatula, slowly and gently stir the melting chocolate and cream mixture. When the mixture thickens and the chocolate has started to give, stir quickly until glossy and smooth. Dip the face of each cupcake in the ganache to form a smooth, glazed surface. Set aside. (If you end up with extra ganache you can double dip cupcakes or save it for the bacon, as shown in the picture. You can also add a little whiskey to the ganache if you really want to amp up the flavor.) Allow ganache to set and harden.
• 3. MARSHMALLOW BUTTER CREAM: Using a stand mixer whisk butter and marshmallow fluff together until combined. Add confectioner's sugar, a cup at a time, mixing well after each addition. Mix well. Add heavy whipping cream. Whisk on high for 2 minutes. Frost cupcakes, leaving some of the ganache exposed.
• 4. CANDIED BACON: Line a baking sheet with aluminum foil and spray with a little olive oil or cooking spray. Lay strips of bacon flat on this sheet. In a small bowl, combine maple syrup and brown sugar. Place bacon in oven and allow to cook for 3 minutes. Carefully remove from oven and dab bacon with a paper towel to absorb grease. Brush maple syrup and brown sugar mix on bacon. Flip over and repeat. Return to the oven for an additional 4-5 minutes. Remove from the oven and move to a cooling rack (with a paper towel underneath just in case) and allow to harden and cool. Once cooled, slice bacon into pieces to either garnish cupcakes or serve on the side for guests to add as much or as little as they want.