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cupcakes
Butterfly Garden
Makes: 12 servings
Serving size: 1 cupcake
Yield: 12 (2-1/2 inch) cupcakes
- 2cups Butter Frosting or canned white frosting
- Desired colors food coloring
- 12Chocolate Chip Cookie Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
- 12regular-size pretzel twists
- 8ounces orange, white, red, yellow, and/or desired-color candy coating disks
- Rainbow-color licorice twists
- Orange, yellow, or desired-color gumdrops
- Black licorice laces (optional)
- Orange, yellow, or desired-color jelly beans
- Chocolate or black frosting
- Miniature semisweet chocolate or white chocolate pieces
1.Tint Butter Frosting with food coloring to desired color(s); use to frost tops of Chocolate Chip Cookie Cupcakes.
2.For butterfly cupcakes, place six pairs of pretzels on sheets of waxed paper. Place each color of the candy coating in a microwave-safe bowl; microwave, one bowl at a time, on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Place each color in a separate pastry bag fitted with a round tip or in a heavy resealable plastic bag. Snip off a corner from each plastic bag.
3.For pretzel wings, pipe different colors of candy coating into the spaces in the pretzels until filled, decorating each pretzel pair the same way. Let pretzel wings stand until firm (or transfer the pretzel wings on the waxed paper to a cookie sheet and chill about 15 minutes or until firm).
4.Carefully peel wings from waxed paper. Insert a pair of wings into the frosting on top of each of six cupcakes so they stand up in a V shape. Place a piece of rainbow-color licorice between each pair of wings for the body. Add a gumdrop head to each. If desired, add black licorice for antennae. Pipe on eyes and nose with chocolate or black frosting.
5.For flower cupcakes, arrange two circles of jelly beans at an angle in frosting around edges of the remaining six cupcakes. Sprinkle miniature chocolate pieces in centers of jelly bean cupcakes. Makes 12 (2-1/2-inch) cupcakes.
Serving size: 1 cupcake
Yield: 24 (2 1/2-inch) cupcakes.
- 1package 2-layer-size yellow cake mix
- 3/4cup miniature semisweet chocolate pieces
Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Prepare cake mix according to package directions, stirring chocolate pieces into batter. Fill muffin cups; bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Servings Per Recipe 12,
- Calories 489,
- Protein (gm) 3,
- Carbohydrate (gm) 76,
- Fat, total (gm) 20,
- Cholesterol (mg) 41,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Sugar, total (gm) 52,
- Vitamin A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 16,
- Sodium (mg) 235,
- Potassium (mg) 16,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 4-1/2 cups
- 3/4cup butter, softened
- 8cups powdered sugar
- 1/3cup milk
- 2teaspoons vanilla
- Milk
- Food coloring, if desired
In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly bean in milk and vanilla. Gradually beat in additional powdered sugar. Beat in additional milk until frosting reaches a spreading consistency. If desired, tint with food coloring. Makes about 4-1/2 cups.
- Servings Per Recipe 12,
- Calories 489,
- Protein (gm) 3,
- Carbohydrate (gm) 76,
- Fat, total (gm) 20,
- Cholesterol (mg) 41,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Sugar, total (gm) 52,
- Vitamin A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 16,
- Sodium (mg) 235,
- Potassium (mg) 16,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Tags: cupcakes
Replies to This Discussion
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Permalink Reply by Yasmeen(ADMIN) on -
Mini Monster Cupcakes
Makes: 12 servings
Serving size: 1 cupcake
Yield: 12 (2-1/2 inch) cupcakesStart to Finish: 45 minsingredients- 216 ounce can creamy white frosting
- Brown and leaf green paste food coloring or purple paste food coloring*
- Black, orange, and purple paste food coloring
- 122 1/2 inches cupcakes** in paper bake cups (any flavor)
- 6large black gumdrops, halved crosswise
- Toasted coconut
- Assorted black candies, such as licorice laces and candy-coated sunflower kernels
- Large marshmallows
- Large and/or small gumdrops
- White small oval mints, such as Tic Tacs (optional)
- Rolled fruit leather
- Candy circus peanuts, halved crosswise (optional)directions
1.Divide frosting into five portions; tint with food coloring as follows: Tint one portion mossy green (using brown and leaf green food colorings). Tint a second portion black.*** Tint a third portion dark orange. Tint a fourth portion purple. Use the remaining white frosting for attaching monster parts.
2.Cut the rounded tops off cupcakes. Spread cut surfaces of cupcakes with some of the black frosting. Place a large gumdrop half in the center on top of each cupcake.
3.Spread green, orange, and purple frostings over cupcake tops. Place frosted tops over gumdrop halves on cupcakes, tipping each top back slightly to form a mouth.
4.Decorate cupcakes using toasted coconut and monster parts as follows: For eyes, attach a small piece of black candy to a slice of marshmallow; insert a small piece of black licorice into bottom of marshmallow slice. Press into cupcake. (Or make eyes from gumdrop pieces and small black candies and/or marshmallow halves, gumdrop pieces, and small black candies.) For teeth, cut marshmallows into pieces or use white small oval mints. For tongues, lay a fruit leather roll flat; fold and press together to make four layers. Use scissors to cut out tongue shapes. Attach candy circus peanut pieces to the fronts of cupcakes for feet. Makes 12 (2-1/2-inch) cupcakes.
from the test kitchen- Tip *Test Kitchen Tip:Look for special shades of paste food coloring in the cake decorating departments of hobby and crafts stores.
- Tip **Test Kitchen Tip:If desired, tint cupcake batter bright green or purple. Use about 1/4 teaspoon paste food coloring for every 2 cups of batter.
- Tip ***Test Kitchen Tip:To achieve a rich black color without using excessive black food coloring, stir 1 to 2 tablespoons unsweetened cocoa powder into the frosting before adding the food coloring.
nutrition facts (Mini Monster Cupcakes)- Servings Per Recipe 12,
- Calories 512,
- Protein (gm) 3,
- Carbohydrate (gm) 81,
- Fat, total (gm) 18,
- Cholesterol (mg) 43,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 2,
- Sugar, total (gm) 64,
- Vitamin A (IU) 243,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 281,
- Potassium (mg) 45,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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