Cream Filled Cup CakesIngredients
3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2.In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
3.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4.Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
1.Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2.In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
3.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4.Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
Choclate Surprise Cup CakesIngredients
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2.In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
3.To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool
1.Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2.In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
3.To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool
Frog Cup CakesIngredients
1 (18.25 ounce) package white cake mix
1 (16 ounce) can prepared vanilla frosting
6 drops green food coloring, or as needed
1/4 cup green decorator sugar
12 large marshmallows
48 semisweet chocolate chips
1 drop red food coloring
Directions
1.Bake cupcakes according to the directions on the package. Allow them to cool completely.
2.Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
3.Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
4.Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.
Carrot Cupcakes with White Chocolate Cream Cheese IcingIngredients
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2.In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3.In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4.Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5.Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Makes 30Dark Chocolate Cake
Ingredients
3 pints ice cream, any flavor
5 1/2 cups heavy cream
1/4 cup confectioners' sugar
Sprinkles, for decorating
3 pints ice cream, any flavor
5 1/2 cups heavy cream
1/4 cup confectioners' sugar
Sprinkles, for decorating
Directions
1.Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
2.Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. 3.Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
4.Place heavy cream and confectioners' sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.
1.Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
2.Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. 3.Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
4.Place heavy cream and confectioners' sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.
