DISCOBALL CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with cupcake wrappers.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth. Set the mixer to low speed and add the eggs, 1 at a time, scraping thoroughly between each addition. Alternately add the flour and sour cream mixtures to the butter mixture in 2 batches, starting and ending with the flour mixture. Scrape down the bowl after each addition. Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined.
- Divide the batter evenly between the muffin tins. For cupcakes, bake 20 to 25 minutes or until they spring back after being touched. Allow the cupcakes to cool for 20 minutes.
TRUFFLE FOOTBALL CUPCAKES
These luscious truffles combine peanut butter and chocolate deliciously. They're terrific shaped into balls for a holiday treat tray. But they also make snappy footballs on top of cupcakes for a tailgate party or any gathering to cheer on your favorite team. -Kim Barker, Richmond, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle. , Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes., Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.
Nutrition Facts :
HOW TO DECORATE SOCCER CUPCAKES
You can turn any cupcakes into little soccer balls. Perfect for watching the World Cup or to bring to your kid's soccer game as a treat.
Provided by Allrecipes
Categories Desserts Cakes Cupcake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- Frost each cupcake with a thin layer of vanilla frosting and refrigerate for 1 hour to make decorating easier.
- Add 1 or 2 drops blue food coloring to the chocolate frosting to make it darker. Fill a piping bag fitted with a small round tip with the darkened chocolate frosting and draw the outline of a small pentagon shape on the top of each cupcake. Fill in the pentagons with chocolate frosting. Starting at the points of the pentagon shapes, draw lines halfway toward the edges of each cupcake. Draw a triangle at the bottom of each line, connecting one of the corners to the line, to indicate partial pentagon shapes around the edges of each cupcake. Fill in triangles with chocolate frosting.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 62.3 g, Cholesterol 18.4 mg, Fat 16.5 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 4.4 g, Sodium 241.3 mg, Sugar 40.8 g
EYEBALL CUPCAKES
Cause a few double takes at the Halloween party with these Eyeball Cupcakes! Guests will eye these Eyeball Cupcakes and then gobble them up.
Provided by My Food and Family
Categories Halloween Desserts
Time 1h10m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter as directed on package. Add dry pudding mix; mix well. Spoon into 24 paper-lined muffin cups. Bake as directed on package for cupcakes; cool completely.
- Beat cream cheese, butter and vanilla in medium bowl with mixer until blended. Gradually beat in sugar. Spread onto cupcakes.
- Decorate with remaining ingredients to resemble "eyeballs".
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 29 g, Protein 2 g
SNOWBALL CUPCAKES
A cake mix gives you a head start on these delectable, cream-filled wintertime treats.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
- Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
- In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
- Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 20 g, TransFat 0 g
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