Fluttering Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
• Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
• Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
• Spread frosting over cupcakes or pipe through a pastry bag.

Steps:

• Special equipment: an ice cream scoop and a small offset spatula
• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with silver foil liners.
• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the oil, eggs, vinegar, vanilla, coffee and 1 cup water until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
• Using an ice cream scoop, divide the batter evenly between the prepared muffin cups, filling each cup halfway. Bake until a wooden pick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool the cupcakes in the pans 5 minutes. Remove from the pans and cool completely on a wire cooling rack.
• For the frosting: Put the butter and confectioners' sugar in a stand mixer fitted with a paddle attachment. Beat until well combined and smooth. Add a little milk, about 1/4 teaspoon at a time, and beat well after each addition until the frosting reaches a nice spreadable consistency.
• Divide the frosting among 4 bowls. Mix into each the green, brown, yellow or orange food coloring, drop by drop, until you achieve the colors desired.
• Decorate the Cupcakes: Using a small offset spatula, spread the brown and orange frosting over 12 of the cupcakes so that each top is half brown and half orange. Repeat with the 12 remaining cupcakes using the yellow and green frosting. Use the white gel icing to draw a line down the center of each cupcake top, dividing the colors. Then make 3 cross hatch marks across the white line on each to resemble football stitching.

Steps:

• 1. Preheat oven to 350°F.
• 2. Line the cupcake pans with the paper cupcake liners.
• 3. Prepare the cake mix according to the package instructions. Pour the cake mix into the lined cupcake pans, and bake for approximately 18-21 minutes. Transfer to a wire rack, and let cool completely.
• 4. While the cupcakes are baking, prepare the butterfly wings. Line the two sheet pans with wax paper. Transfer 1 cup of vanilla frosting to a microwave-safe bowl; heat in the microwave for 10-15 seconds, stirring occasionally, until the texture of slightly whipped cream. Dip the pretzels in the warmed vanilla frosting until they're almost covered. Dab off any excess frosting, and then sprinkle with the pink decorating sugar before the icing sets. Transfer to the lined sheet pans; set aside and let cool completely.
• 5. Tint 1 can of vanilla frosting green; spread it on top of the cooled cupcakes. Refrigerate until the frosting is set.
• 6. Using the photo as your guide, decorate the cupcakes as follows:
• 7. Cover the top with green M&M'S® Brand Chocolate Candies on the outside edge of each cupcake.
• 8. Press the small tips of the pretzels on top of the cupcakes for wings.
• 9. Place one M&M'S® Brand Peanut Chocolate Candies for the head.
• 10. Arrange a line of same-color M&M'S® Brand Peanut Chocolate Candies for the body.
• 11. Cut the licorice laces and place them as antennae.

Steps:

• For the Cupcakes:
• Place an oven rack in the center of the oven and preheat to 325 degrees F.
• Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
• Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
• Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
• For the Ganache:
• Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
• Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
• Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

Steps:

• Preheat oven to 350 degrees.
• Line the cupcake pans with the paper cupcake liners.
• Prepare the cake mix according to the package instructions. Pour the cake mix into the lined cupcake pans, and bake for approximately 18 to 21 minutes. Transfer to a wire rack and let cool completely.
• While the cupcakes are baking, prepare the butterfly wings. Line the 2 two sheet pans with waxed paper. Transfer 1 cup of vanilla frosting to the microwave-safe bowl; heat in the microwave for 10 to 15 seconds, stirring occasionally, until the texture of slightly whipped cream. Dip the pretzels in the warmed vanilla frosting until they're almost covered. Dab off any excess frosting, and then sprinkle with the pink decorating sugar before the icing sets. Transfer to the lined sheet pans; set aside and let cool completely.
• Tint 1 can of vanilla frosting green; spread it on top of the cooled cupcakes. Refrigerate until the frosting is set.
• Using the photo as your guide, decorate the cupcakes as follows: Cover the top with green M&M'S Brand Chocolate Candies on the outside edge of each cupcake. Press the small tips of the pretzels on top of the cupcakes for wings. Place one M&M'S Brand Peanut Chocolate Candies for the head. Arrange a line of same-color M&M'S Brand Peanut Chocolate Candies for the body.