Yinyangcupcakes Recipes

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OVER THE RAINBOW CUPCAKES



Over the Rainbow Cupcakes image

These rainbow cupcakes from scratch make for a psychedelic and delicious treat! Kids will love the way they look and adults will love the moist texture and delicious flavor. Perfect for birthday parties and bake sales. Eat these plain or decorate with a vanilla buttercream frosting and you won't go wrong!

Provided by kris

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h20m

Yield 18

Number Of Ingredients 10

2 ¾ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
4 large egg whites
1 ½ cups sugar, divided
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
1 ½ cups milk
1 teaspoon vanilla extract
rainbow food colorings (red, orange, yellow, blue, green, purple)

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners.
  • Sift flour, baking powder, and salt together three times. Set aside.
  • Beat egg whites in a bowl until foamy. Gradually add 1/2 cup sugar and continue beating just until soft peaks form.
  • Beat butter in a separate bowl until fluffy, 2 to 3 minutes. Gradually add remaining 1 cup sugar and cream and mix until light and fluffy, about 5 minutes. Add sifted dry ingredients alternately with milk a small amount at a time, beating after each addition. Mix in vanilla. Add egg whites and mix well.
  • Set out 6 bowls. Add 1 drop of food coloring to the bowls, using a different color in each bowl. Divide the cupcake batter evenly between the bowls. Stir until the coloring is evenly distributed throughout the batter. Add more food coloring, a drop at a time, until desired color is reached.
  • Using a tablespoon, spoon the first colored batter into the bottom of each cupcake liner in the prepared pan. Gently spread out to the edge of the liner to create an even layer. Repeat with remaining colors.
  • Bake in the preheated oven a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool slightly in pan, then remove to cool completely on wire racks.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 32.6 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 5.1 g, Sodium 227.2 mg, Sugar 17.8 g

COCONUT CUPCAKES



Coconut Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield Makes 18 to 20 large cupcakes

Number Of Ingredients 17

3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
Cream Cheese Icing, recipe follows
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the oven to 325 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with Cream Cheese Icing and sprinkle with the remaining coconut.
  • In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

YIN YANG CUPCAKES



Yin Yang Cupcakes image

A wonderful cupcake recipe that is rich, moist, delicious, and makes a wonderful presentation. Can be done as a whole layer or sheet cake as well. Challenging to make, Tasty to eat... that's Yin Yang!

Provided by 2Bleu

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
2 cups sugar
1/2 cup butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla
4 ounces hot coffee
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder

Steps:

  • CUPCAKES: Preheat oven to 325 degrees. In a large mixing bowl, mix flour, salt, baking powder, baking soda and sugar together. Add butter and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes.
  • Divide the batter in half, and mix coffee and cocoa powder into one half of the batter, mixing well for 2 minutes to incorporate. (using two pyrex measuring cups or containers with spouts works well for this).
  • Using both hands, pour equally and at the same time both batters into lined muffin tins so that they fill each cup equally side by side (it helps if you have a helper nearby).
  • Carefully place muffin pan into the oven and bake for approximately 20-25 minutes or until toothpick comes out clean. Cool completely on cooling racks.
  • MAKE THE FROSTING: Place butter and confectioners sugar in a bowl and beat until creamy. Blend in half and half and vanilla.
  • Divide the icing and mix cocoa powder into one half, mixing well. Frost a yin-yang design over top in opposing color of each side of the muffin (white frosting on chocolate side, chocolate frosting on white side).

Nutrition Facts : Calories 246.4, Fat 9.3, SaturatedFat 5.7, Cholesterol 40.6, Sodium 211.9, Carbohydrate 40.1, Fiber 1.2, Sugar 29.9, Protein 2.6

37 EASY CUPCAKES YOU'LL LOVE



37 Easy Cupcakes You'll Love image

When you want an easy dessert, look no further than these cupcake recipes! From simple vanilla and chocolate to more indulgent flavors like red velvet and tiramisu, the possibilities are endless with cupcakes.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 37

Perfect Vanilla Cupcake Recipe
Super Moist Chocolate Cupcakes
Cookie Dough Cupcakes
Ultimate Caramel Cupcakes
Snickerdoodle Cupcakes
Carrot Cake Cupcakes
Red Velvet Cupcakes
Creme Brûlée Cupcakes
Tiramisu Cupcakes
Orange Creamsicle Cupcakes
Key Lime Cupcakes
Twix Cupcakes Recipe
Ultimate Snickers Cupcakes
Banana Split Cupcakes
S'mores Cupcakes
Lemon Cupcakes
Strawberry Shortcake Cupcakes
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Peppermint Chocolate Cupcakes
Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream
Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
Ultimate Nutella Cupcakes
Death By Chocolate Cupcakes
Easy Cheesecake Cupcakes Recipe
Lemon Raspberry Cupcakes
Brown Butter Peach Cupcakes
Peanut Butter Cupcakes
Cherry Cupcakes
Margarita Cupcakes
Coconut Cupcakes
Baileys u0026amp; Coffee Cupcakes
Divine Tres Leches Cupcakes
Easy Champagne Cupcakes
Piña Colada Cupcakes
Toffee Crunch Cupcake with Caramel Frosting
Ultimate Marble Cupcakes
Birthday Cake Cupcakes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cupcake recipe in 30 minutes or less!

Nutrition Facts :

YING YANG CHEESECAKE



Ying Yang Cheesecake image

Make and share this Ying Yang Cheesecake recipe from Food.com.

Provided by danikkster

Categories     Cheesecake

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or 1/4 cup margarine, melted
5 (8 ounce) packages cream cheese, softened
1 1/3 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1 1/2 teaspoons vanilla extract
1 egg white
1 tablespoon sugar
1/2 cup sour cream
1/2 cup raspberry preserves
1/2 cup apricot preserves
1 cup fresh fruit, chopped

Steps:

  • Preparing the Crust:.
  • In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.
  • Making the Filling:.
  • Preheat oven to 325 deg. In a large bowl, using an electric mixer set on medium speed, beat cream cheese for 2 minutes; add sugar. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended. Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hour 15 minutes. Remove cake from oven; cool for 15 minutes. Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form. Fold in sour cream until blended. Spread on top of cake. Return cake to oven; bake until topping is set, not browned, about 20 minutes. Turn off oven; let cheesecake sit for 1 hour with oven door ajar. Place cake on wire rack to cool completely.
  • Making the Topping:.
  • Using tip of a knife, score a "ying yang" design on top of cheesecake. Place preserves in microwave-safe bowls. Microwave on HIGH until preserves are thin, about 45 seconds. Spoon preserves onto each half of design. With back of a spoon, spread preserves to fill each section. Arrange fruit on top of cake. Chill until ready to serve.
  • (You can use whatever preserves you want: I have also used strawberry and blackberry before!).

Nutrition Facts : Calories 773.9, Fat 51.8, SaturatedFat 31.5, Cholesterol 210.5, Sodium 494.9, Carbohydrate 67.4, Fiber 0.7, Sugar 48.5, Protein 12.9

YIN YANG COOKIES



Yin Yang Cookies image

Categories     Cookies     Side     Bake     Pastry     Boil

Yield makes 25 to 30 cookies

Number Of Ingredients 20

Cookies:
3 cups all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking soda
3/4 cups (1 1/2 sticks) cold unsalted butter
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 tablespoon vanilla extract
1 tablespoon light corn syrup
1/2 teaspoon almond extract or Cognac
1/3 cup sour cream
Icing:
3 cups confectioners' sugar
1/4 cup light corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 tablespoons water
Decoration:
1 pound Dark Chocolate Plastique (page 134)

Steps:

  • Sift together the flour, salt, and baking soda and set aside.
  • In an electric mixer fitted with the paddle attachment, beat the butter at low speed for a minute or two until soft. Add the shortening and sugar and continue beating until fluffy. Add the eggs, vanilla, corn syrup, and almond extract and increase the speed to medium for about 1 minute. Stop the mixer and add half of the flour mixture, then beat slowly until all the flour is incorporated. Next, add half the sour cream, then mix slowly. Repeat until all the flour mixture and sour cream are incorporated. Allow the dough to rest in the refrigerator for about 20 minutes.
  • While the dough chills, make the icing. Sift the confectioners' sugar into a bowl. Combine the corn syrup and water in a saucepan over medium heat and bring to a boil. Stir the hot mixture into the confectioners' sugar, stirring vigorously. Add the butter and vanilla and stir until the mixture is smooth. Transfer the mixture to a bowl and store at room temperature until the cookies are ready to be iced.
  • Preheat the oven to 350°F.
  • Scoop a ball of cookie dough (about 1/4 cup) onto the cookie sheet one at a time, placing them about 1 inch apart. Roll each cookie scoop into a ball between your palms and flatten each one slightly to a thickness of at least 1/2 inch.
  • Bake the cookies for 10 minutes, or until slightly risen and golden brown on the edges.
  • Remove them from the baking sheet with a spatula, and place them on a plate. Ice the cookies by spreading a thin layer of icing on each one with an offset spatula while they are still warm.
  • To decorate, make a batch or 1/2 batch of Dark Chocolate Plastique (the recipe yields more than you will need here but freezes well). I like using a round pastry tip and a paring knife to cut out shapes. Roll out the plastique on parchment paper until very thin. Cut a yin yang shape (like a large comma) with a paring knife to fit on the top of your cookie. Use an offset spatula to move the plastique comma onto the iced cookie. You need only one side, because when you place the plastique on the iced cookie, it will stick, creating the black-and-white, yin yang pattern. This may involve some trial and error to get just the right fit, but it becomes easy as you go along. You can use your pastry tip to punch out the "eye" of the yin yang symbol before you place it on the cookie for the full effect.

GIN & TONIC CUPCAKES



Gin & Tonic Cupcakes image

A creamy frosting infused with gin is the crowning touch on luscious, lime-flavored cakes. The recipe comes from our own Test Kitchen.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 cupcakes.

Number Of Ingredients 18

3 large eggs, separated
3/4 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup tonic water
1/4 cup canola oil
2 tablespoons lime juice
2 teaspoons grated lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
FROSTING:
2 cartons (8 ounces each) Mascarpone cheese
2/3 cup heavy whipping cream
1/2 cup confectioners' sugar
1/3 cup gin
6 to 8 drops green food coloring
Lime slices

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, zest and vanilla. Add to dry ingredients; beat until well blended., Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter., Fill paper-lined muffin cups three-fourths full. Bake at 325° 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., In a large bowl, beat the cheese, cream, confectioners' sugar, gin and food coloring until stiff peaks form. Pipe over cupcakes. Garnish with lime slices. Refrigerate leftovers.

Nutrition Facts : Calories 285 calories, Fat 21g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.

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