Barbies Creamy Dreamy Cupcake Recipes

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:

• 1. 1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• 2. 2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
• 3. 3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
• 4. **Suggestions from reviews suggested cutting a small hole in the bottom of cupcake with knife to help the bag go in. I used a pastry bag with a small tip. Worked great!

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
• Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
• Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Steps:

• Prepare cake mix according to package directions for cupcakes. Fill 30 paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and, if desired, coconut. , Drop about 2 teaspoons cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
• To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
• Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Steps:

• Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each about two-thirds full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in 1 tablespoon vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes.
• On each cupcake, press 2 vanilla wafers, 1 for the head and 1 for the body. With decorating icing, decorate 1 wafer with eyes, mouth and hair. Cut 4x2 1/2-inch pieces from fruit snack; press onto cupcakes, covering other cookie, to look like a blanket. Decorate blankets with decorating icing and candy sprinkles.