Yum Yum: January 2012

Sunday, January 29, 2012

Cupcake Swirl like a Pro

Smooth: Place a generous dollop of frosting in the center of the cupcake, then use an offset spatula to spread it across the top, working your way out to the edges. Once the frosting is evenly distributed, use the spatula edge to smooth it over the top and around the sides.

Simple swirl: Use a pastry or ziplock bag fitted with a large plain piping tip. Place the tip in the bottom of the bag (snip off one corner if using Ziploc), then use a rubber spatula to fill it about two-thirds with frosting. Place the cupcake on a flat surface and, starting at the outer edge, carefully pipe a circle around the cake, coiling it until you reach the center. Once you’ve reached the center, stop squeezing the bag and pull it away form the cupcake, twisting your wrist as you do. This will give the frosting a perfect center swirl.

Decorative swirl: For a more structured and finished frosting swirl, use a star tip to pipe. Use the same process as with the plain tip, and make sure to work slowly and carefully so you don’t disrupt the pretty pattern of ridges created by the piping tip.

Quick tip: Don’t have an offset spatula in your kitchen drawer? A butter knife will do the trick.
by-http://www.allyou.com/food/cupcake-frosting-tips-00400000059980/

Different kinds Cupcake Cones

Ingredients:

1 box (18.25 oz.) yellow cake mix

3 cups prepared vanilla frosting

24 ice cream sugar cones

1 cup M&M’S® Brand Chocolate Candies

Red food coloring

Sprinkles

24 paper cupcake liners

2 12-cup standard size muffin tins

Directions:

1. Prepare yellow cake mix according to the package directions. Transfer the batter to cupcake paper-lined muffin tins. Bake in a preheated 350 degree oven for 20 minutes. Cool completely.

2. Tint the frosting pink with a few drops of food coloring, set aside

3. Remove the paper liners from the cupcakes. Top the cones with the cupcakes, and cover with pink frosting. Decorate with M&M’S® Brand Chocolate Candies and sprinkles.

Tip: You can use flat bottom wafer cones in place of sugar cones.
by-http://brightideas.com/bright_idea.aspx?ID=111

Ingredients:

1 box (18.25 oz.) favorite cake mix

24 brightly colored wafer cones

3 cups prepared vanilla frosting

Blue, green, yellow & red food coloring

1 ¼ cups M&M’S® Brand Chocolate Candies

4 pieces red or black licorice laces

Blue, green, yellow & red sprinkles

2 12-cup muffin tins

Paper cupcake liners

Directions:

1. Prepare the cake mix according to the directions on the package. Line cupcake pans with paper liners and fill each cup with 2/3 cup of batter.

2. Bake in a preheated 350°F oven for 20 minutes.

3. Line the wafer cones on the counter. Unwrap the cupcakes from the paper. Place one cupcake on top of each cone.

4. Divide the frosting between 4 bowls. With the food coloring, tint each bowl a different color to the desired shade. Cover the cupcakes with the frosting and matching sprinkles.

5. Separate the M&M’S® Brand Chocolate Candies into matching colors of frosting otherwise use random colors. Dab M&M’S® Brand Chocolate Candies with frosting, and make a continuous line of M&M’S® Brand Chocolate Candies around the top edge of the cones.

6. Cut each licorice lace into 6 pieces. Pierce a small hole in the bottom of each cone, and slide a piece of licorice inside.
by-http://brightideas.com/bright_idea.aspx?ID=51

TieDy Cone Cupcakes

prepared an icing bag with several different colors of buttercream frosting, the colors come out tie-dyed and swirly…

Next put the pre-made mini cupcakes into the ice-cream cones and swirled the tie-dye frosting on top of each; similar to a standard cupcake.

Here’s an example of how they looked after the frosting was put on the cones…

by-http://www.katiskupcakes.com/2010/08/ice-cream-cone-cupcakes-2/

Vanilla Bean Cream Cheese Frosting

Ingredients:

8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
4 cups powdered sugar
1/2 t. vanilla extract
Seeds from 1/2 a vanilla bean that has been split and scraped

Preparation:

In a medium bowl, blend together cream cheese, butter, vanilla and vanilla bean seeds. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

by-http://pinchmysalt.com/chocolate-stout-cupcakes-with-vanilla-cream-cheese-frosting/

Caramel Apple Cupcakes

Ingredients:

1 cup unsalted butter, room temperature

2 cup granulated sugar

4 eggs

1 vanilla bean

3 1/2 cup flour

1 tsp cinnamon

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup oil

1 cup apple jam/jelly

1/2 cup granulated sugar

4 tbsp water

1 vanilla bean

1/4 cup heavy cream

1 cup unsalted butter, room temperature

3 – 4 cup powdered sugar

Preparation:

Preheat the oven to 350 degrees and position a rack in the center. Line 2 muffin tins with baking cups and set them aside.

In a large bowl an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the eggs one at a time, mixing until each is incorporated. Split open the vanilla bean then scrape out all the seeds and add them to the bowl.

Whisk together the flour, cinnamon, baking powder and salt then add it in thirds alternating between the milk and oil.

Divide the batter between the prepared muffin tins then bake them for 20 – 25 minutes until the tops are golden brown and a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack and let them cool completely before filling and frosting.

To fill the cupcakes, use a sharp knife or tiny circle cookie cutter to cut a hole for the jam. Take your cake cylinder and lop off the bottom. Fill a small pastry bag fitted with a round tip with the apple jam and pipe it into the hole in the cake. Return the little cake hat to the top of the cake.

To make the Caramel Buttercream, combine the granulated sugar and water in a small sauce pan on medium high heat. Bring it to a boil and let it simmer for 6 – 7 minutes or until it turns a dark amber brown. Split the vanilla bean lengthwise, scrape out the beans and whisk them into the cream.

Remove it from the heat then very gradually add the cream and vanilla. Be careful not to add the cream too quickly as it will likely splatter or bubble. Set it aside until it's cool to the touch, about 25 minutes.

In a large bowl with an electric mixer beat the butter until it's fluffy and the color is lightened. Mix in the powdered sugar then add the cooled caramel and blend it until it's smooth.

Scoop the frosting into a large pastry bag fitted with a large star tip and generously frost each cupcake. To make roses start a spiral of frosting from the middle working your way to the outside. Enjoy!

by-http://hotpolkadot.com/2011/10/04/post-vacation-vacation-post/

Cookie Monster Cupcakes

You'll need:

Cupcakes

Frosting

Food coloring or icing color

Star tip and pastry bag

Cookies such as Mini Chips Ahoy or regular Chips Ahoy cut in half

Brown M&M's

White disc candy such as white chocolate melts (use the flat side)

1. cut a slit into the cupcake.

2. Insert cookie and start icing with a small star tip. The last picture is from a different cupcake and appears to be dyed coconut, which is also an option. Dyed coconut would give a shaggier look, but also remember that, if serving these at a party, coconut is a hit or miss. Lots of people don't like it however, most children could care less! LOL

3. Attach the brown M&M (pupils) to the white disks by either "gluing" together with a dab of frosting.

4. Stick the eyes down into the cupcake.

Done!

by-http://www.everydaycelebrating.com/2009/06/cookie-monster-cupcakes.html

Blackforest Stuffed Cupcake

Ingredients:

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (250g) PHILADELPHIA Brick Cream Cheese, softened

1 egg

2 Tbsp. sugar

1 can (19 fl oz /540 mL) cherry pie filling, divided

1 cup thawed COOL WHIP Whipped Topping

Preparation:

Preheat oven to 350°F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.

Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 Tbsp. cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.

Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving. You can also top with chocolate shavings for an added touch

by-http://www.theminibaker.com/blackforest-stuffed-cupcakes

Beehive Cupcakes

Ingredients:

1 box (18 oz.) your favorite cake mix

3 cups prepared vanilla frosting

Yellow food coloring

24 pieces SNICKERS® Brand Miniatures

½ cup orange STARBURST® Brand Jellybeans

1 tube chocolate decorative frosting, with plain tip

¼ cup sliced almonds ¼ cup M&M’S® Brand Chocolate Candies

Resealable plastic bag

24 paper cupcake liners classic

2 12-cup muffin tins

3 pieces construction paper, in bright, spring colors (orange, pink, green, etc.)

Serving tray, optional

Directions:

1. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix and bake according to the package directions.

2. Let the cupcakes cool to room temperature.

3. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each SNICKERS® Brand Miniatures and place one on top of each cupcake.

4. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.

5. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.

6. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.

7. For the bee’s wings, place an almond slice on both sides of each jellybean.

8. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M’S® Brand Chocolate Candies.
by-http://brightideas.com/bright_idea.aspx?ID=41

Banana Cupcakes

Prep: 25 min. Bake: 20 min. + cooling

Yield: 18 Servings

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Ingredients

1/2 cup shortening

1-1/2 cups sugar

2 eggs

1 cup mashed ripe bananas (about 2 medium)

1 teaspoon vanilla extract

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk

LEMON BUTTER FROSTING:

2 cups confectioners' sugar

1/3 cup butter, softened

3 tablespoons mashed ripe banana

1 tablespoon lemon juice

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen.

by- http://www.tasteofhome.com/Recipes/Banana-Cupcakes-3

Apple Cider Doughnut Cupcakes

Apple Cider Doughnut (inspired) Cupcakes

Yields 12-15 cupcakes

Ingredients:

1 cup apple cider

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon salt

dash of nutmeg

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

1/2 cup buttermilk, at room temperature

1/2 cup plus 2 tablespoons sugar, divided

whipped cream (fresh or store bought)

2 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees (F). Line a muffin tin with liners and set aside.

Pour the apple cider in a medium, heavy bottomed saucepan and place over medium heat. Bring to a boil and then adjust heat to maintain a steady simmer. Continue to cook until reduced to 1/4 cup of liquid. Set aside to cool slightly.

2. In a medium mixing bowl stir together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.

3. In a large mixing bowl cream the butter on medium speed of an electric mixer. Gradually add the sugar and beat until fluffy. Beat in eggs, 1 at a time, scraping down the bowl between each addition. Add the flour mixture in two parts, alternating with the buttermilk. Beat in the reduced apple cider.

4. Fill each muffin cup about 1/2 full (don’t overfill because they will spread out over the pan during the cooking). Bake in preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean and the tops spring back at a light touch. Let cupcakes cool in pan for 5 minutes before transferring to a wire cooling rack to cool completely.

5. When the cupcakes have cooled prepare the burnt sugar topping by placing 1/2 cup of the sugar in a (very clean, very dry) medium, heavy bottomed saucepan over medium low heat. Cook, stirring occasionally, until the sugar has turned to liquid and is the color of honey. Remove from the heat. Carefully spoon a little of the liquid sugar over each cupcakes, smoothing it as much as possible with the back of the spoon to cover the top of the cupcake. You have to work quickly because the sugar will immediately start to harden.

6. To finish, stir together the remaining 2 tablespoons sugar with the 2 teaspoons cinnamon. Generously dollop the cupcakes with whipped cream and sprinkle with cinnamon sugar. Serve immediately.