Discoball Cupcakes Recipes

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.

Steps:

• Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the sifted flour with the baking soda, baking powder, and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the eggs, and vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool. Meanwhile, make the frosting: Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Cover and let cool to room temperature. Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Add yellow and red food coloring to make a light orange frosting. When the cupcakes have cooled, make the ladybugs. Cut off the top rounded "cap" (like the cap of a mushroom or a muffin) of each cupcake. Spread the rounded tops of each cupcake with frosting. Cut the tops in half. Spread frosting on the cut face of the cup cake. Place two "wings" on top of each cupcake, spreading them apart slightly. Use two pieces of black licorice to make the antennae. Pipe a black section for the head and dot it with white to make eyes. Use black to make the dots on the wings. Place a tiny ladybug on the wings of the big ones. To make the tiny lady bug, pipe red candy coated chocolates with black frosting making a head section, a line down the back to define the wings and polka-dots on the wings

Steps:

• Press a cupcake into a flowerpot. Insert the flower cookie stick in the center and decorate the cupcake with 2 green M&M'S® Brand Peanut Chocolate Candies.
• What to Do For Cookie Flowers:
• 1. Preheat oven to 350 degrees F. Line cookie sheet pans with parchment paper.
• 2. Knead the flour into the dough, and roll it out to a 1/4-inch thickness. Using the printable template, cut out 12 cookies, re-rolling the scraps. Transfer cookies to cookie sheet and slip lollipop stick underneath each one.
• 3. Bake for approximately 12-15 minutes, or until golden. Remove from the oven, transfer to wire rack and let cool completely.
• 4. Beat the confectioner's sugar, egg white powder and water until fluffy. Spoon 1/2 cup of the frosting in a resealable plastic bag with a small corner snipped. Set aside. Divide the remaining frosting into 3 cups and tint one yellow, one orange and one red. Spread cookies with frosting.
• 5. Pipe a small circle of white frosting in the center of each cookie and decorate with M&M'S® Brand Peanut Chocolate Candies using the photograph as guide. Set aside.
• What to Do For Cupcakes:
• 6. Meanwhile, line the cupcake pans with paper cupcake liners. Set pans aside. Prepare the cake mix according to package instructions. Divide the batter evenly between the prepared cupcake pans. Bake for approximately 19-21 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, transfer to a wire rack and let cool completely. Spread the top of the cupcake with the chocolate frosting.
• 7. Press a nugget of floral clay into the bottom of each flower pot. Press a cupcake into a flowerpot. Insert the flower cookie stick in the center. anchoring it in the clay for support. Decorate the cupcake with 2 green M&M'S® Brand Peanut Chocolate Candies.
• TIP: You can also make jumbo cupcakes as well as miniature cupcakes for a varitey of "plant" sizes.