Barbie Cupcake Recipes

Steps:

• For the cookie crumb mixture: Mix together the cookie crumbs and melted butter in a small bowl.
• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners. Put 1 tablespoon of the cookie crumb mixture in the bottom of each cupcake liner. Set the muffin pans aside.
• In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light in color and fluffy, about 6 minutes. Add the sugar and continue beating until uniformly incorporated into the butter; stop the mixer and scrape down the sides of the bowl.
• Restart the mixer on low speed and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Once the eggs have been added, stop the mixer and scrape down the sides of the bowl to insure that all of the ingredients are incorporated.
• Add the vanilla bean paste and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk in two additions, fully incorporating each addition into the batter before moving to the next. If needed, stop the mixer after each addition, scrape down the sides of the bowl and resume mixing on low.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the lime filling: In a small bowl, mix 1 tablespoon water with the lemon juice; sprinkle the gelatin over the liquid and let the gelatin bloom and hydrate.
• In the bowl of a stand mixer, whip the cream on high speed to medium-firm peaks.
• Melt the bloomed gelatin in the microwave just until melted and clear, 15 to 20 seconds; do not overheat as this will kill the gelatin! Stir the key lime curd into the gelatin until all mixed in, and then pour the lime curd into the whipping cream. Mix completely and refrigerate until ready to use.
• For the meringue frosting: In a small saucepot, combine the sugar and 1/3 cup water and set over high heat. With a wet pastry brush, wipe down any sugar crystals on the sides of the pot. Cook until the sugar mixture registers 280 degrees F on a candy thermometer.
• While the sugar syrup is cooking, beat the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment on medium-high speed until the mixture reaches the medium-peak stage. Turn the mixer down to medium low and very, very, very slowly pour the hot sugar syrup into the whipping egg whites. Once all the sugar is added, add the vanilla bean paste and turn the speed up to high. Whip until the mixture is very light and fluffy and the mixing bowl is no longer hot to the touch, about 9 minutes.
• Fit an 18-inch piping bag with a star tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the meringue frosting into the bag.
• To assemble, use an apple corer or paring knife to core out the center of each cupcake. Fill each cupcake with some of the lime filling and top with some of the meringue frosting. Use a blowtorch to lightly toast the top of the meringue.

Steps:

• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
• In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light in color and fluffy. Add the sugar and continue beating until uniformly incorporated into the butter; stop the mixer and scrape down the sides of the bowl.
• Restart the mixer on low speed and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to insure that all the ingredients are incorporated.
• Add the vanilla bean paste and orange zest and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk in two additions, fully incorporating each addition before moving to the next. If needed, stop the mixer after each addition, scrape down the sides of the bowl and resume mixing on low.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the orange mousse filling: In a saucepot, gently heat 1/2 cup of the orange juice concentrate and the sugar, stirring just until the sugar is dissolved. Refrigerate until chilled.
• In a small bowl, mix 2 tablespoons water with the remaining 1 tablespoon orange juice concentrate; sprinkle the gelatin over the liquid and let the gelatin bloom and hydrate.
• In the bowl of a stand mixer, whip the cream on high speed to medium-firm peaks.
• Melt the bloomed gelatin in the microwave just until melted and clear, 15 to 20 seconds; do not overheat as this will kill the gelatin! Stir the gelatin into the chilled orange juice mixture until combined, and then pour the orange juice mixture into the whipped cream. Mix completely and refrigerate until ready to use.
• For the strawberry passion fruit Italian meringue buttercream: Put the sugar and 1/3 cup water in a heavy saucepan and heat over high heat until the sugar mixture registers 250 degrees F on a candy thermometer, 15 to 20 minutes.
• While the sugar is cooking, whip the egg whites on medium speed in the bowl of a stand mixer to the soft-peak stage (the whites will look foamy and white), being careful not to over-whip. (If the whites start to look clumpy, they've been over-whipped. If this happens, toss them out and start again. If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to.) Add the cream of tartar and continue whipping.
• While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes. Turn the mixer speed back to medium, add the butter in small chunks and mix until completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the strawberry and passion fruit purees. Turn the mixer back to medium-low speed and mix until the purees have been incorporated.
• Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the buttercream from leaking out. Fold the top of the piping bag over your hand and spoon the buttercream into the bag.
• To assemble: Use an apple corer or knife to core out the center of each cupcake. Fill each cupcake with some of the orange mousse filling, and frost the top of each with some of the strawberry passion fruit Italian meringue buttercream.

Steps:

• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
• In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the mint chocolate ganache filling: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil!
• Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Stir in the peppermint extract, and then set aside to cool and thicken up. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator.
• For the mint chocolate chip Italian meringue buttercream: Put the sugar and 1/4 cup water in a heavy saucepan and heat over high heat until the sugar mixture registers 250 degrees F on a candy thermometer, 15 to 20 minutes.
• While the sugar is cooking, whip the egg whites on medium speed in the bowl of a stand mixer to the soft-peak stage (the whites will look foamy and white), being careful not to over-whip. (If the whites start to look clumpy, they've been over-whipped. If this happens, toss them out and start again. If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to.) Add the cream of tartar and continue whipping.
• While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes. Turn the mixer back to medium and add the butter in small chunks, whipping until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the peppermint extract and sea salt. Turn the mixer back to medium-low speed and mix until the peppermint extract is fully incorporated. Add the mini chocolate chips and stir to combine.
• Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the buttercream from leaking out. Fold the top of the piping bag over your hand and spoon the buttercream into the bag.
• To assemble, use an apple corer or knife to core out the center of each cupcake. Fill each cupcake with some of the mint chocolate ganache and frost the top of each with some mint chocolate chip Italian meringue buttercream.

Steps:

• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the chocolate ganache: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil!
• Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Set aside to cool and thicken up slightly. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator.
• For the caramel corn: Line a baking sheet with a silicone baking mat or parchment paper. Spread the popcorn out on the baking sheet and carefully pick out and discard any unpopped kernels.
• In a saucepot, bring the butter, sugar, salt and 1/4 cup water to a rolling boil over medium-high heat. Stirring constantly, boil until the mixture thickens and darkens to the color of peanut butter. Just before the mixture starts to smoke, quickly pour it over the popcorn on the baking sheet. Using two spatulas, quickly toss the popcorn in the caramel to coat the corn, and spread it out on the baking sheet. Set aside to cool completely, and then break up into pieces.
• For the marshmallow creme mascarpone frosting: In the bowl of a stand mixer using a whisk attachment, combine the marshmallow creme, mascarpone, heavy cream, vanilla extract, vanilla bean paste and salt and whisk on low speed until there are no lumps and all the ingredients are combined. Turn to medium-high speed and whip to medium-firm peaks.
• Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the frosting into the bag.
• To assemble, dip each cupcake in the chocolate ganache, roll in the caramel corn pieces to create a crunchy shell, top with the marshmallow creme mascarpone frosting and drizzle with more chocolate ganache. Garnish with a piece of caramel corn