DRUNKEN PIRATE CUPCAKES
The seeds of this recipe came to me while I was on my honeymoon in the Bahama's last year. The Bahama's have a very unique food culture with bold and aromatic jerking spices, and sweet and subtle vanillas and coffees. But the strongest and most powerful flavors I experienced while on island side was --RUM! So much so that along...
Provided by Maggie May Schill
Categories Cakes
Time 40m
Number Of Ingredients 20
Steps:
- 1. For cake batter: 1-Pre-heat oven to: 325`F 2-Sift dry ingredients (minus the coconut flakes) together in a big mixer bowl. 3-Add oil, cream, vanilla extract, then rum to the dry mixture in that order. (You shouldn't fully incorporate each ingredient individually before you add the next. Wait until you start adding eggs before you really start to stir things up!) 4-Add each egg, one at a time, fully incorporating each egg before you add the next. 5-Fold in the coconut flakes. (these are wonderful, they practically dissolve in the batter while cooking, adding just a slight bit of texture and a nice head of coconut to the flavor.) 6-Pour into cupcake cups. 7-bake for about 21 minutes.
- 2. For Butter Rum Glaze: 1-Heat a small sauce pan on medium low. 2-Once pan is warm melt butter until completely liquid. 3-Add sugar. (Do not stir, or your glaze will get grainy as the sugar melts.) 4-Add Rum when the sugar is almost completely melted. 5-Now stir until glaze thickens. Side note: Use glaze immediately. It does not store well, and isn't very good for more than 30 minutes after making. It dries up quick, just enough time for you to coat your cakes! So budget your time accordingly when baking these cakes.
- 3. For Cream Cheese Frosting: 1-Cream together the creamed cheese and butter until complete mixed together. 2-Mix in vanilla and then Rum. 3-Slowly add the confectioners' sugar until completely mixed in. Side note: This frosting refrigerates well for later use. You can make it several days in advanced and it retains its flavor and texture in my experience.
- 4. ASSEMBLY: 1- When the cupcakes have cooled, poke 5 holes into each cupcake with a tooth pick. 2- Dip the tops of each cupcake into the rum glaze and let dry. 3- Pipe on cream cheese frosting.I like to let some of the pretty glaze show, so I don't completely cover the cake, just the middle bits. 4-Garnish with toasted coconut and pecan pieces like I did if you like. Side note: I don't like to pipe on too much frosting, the rum glaze already serves to sweeten the desert some, so less frosting is needed for flavor--unless you are a frosting fiend, then have at it! I love the glaze so much actually I left some of my cakes completely un-frosted.
PIRATE CAKE
Looking for a treasure of a cake to please your pirate? Cake mix, ready-to-spread frosting and candies make it super easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of one 8-inch and one 9-inch round cake pan. Make cake batter as directed on box. Pour into pans.
- Bake as directed on box. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
- Use serrated knife to cut 9-inch cake in half and cut hat as shown in diagram (template can be found under the Tips below). Remaining half of 9-inch cake will form body of pirate. Cut 8-inch cake as directed in diagram. On tray, place cake pieces. Cut ears and nose from small pieces of cake; attach to cake with small amount of frosting.
- In small bowl, stir 2 teaspoons chocolate frosting into 1 1/3 cups of the vanilla frosting. Frost cake with thin layer of frosting to seal in crumbs; use the tinted frosting on the head, ears and nose, the chocolate frosting on the hat, and the white frosting on the shirt of the pirate. Refrigerate or freeze 30 to 60 minutes to set frosting.
- Frost entire cake, using the same frostings. Add mint patty for eye patch, marshmallow slice and gum ball for eye, and ring-shaped candy for earring. Cut fruit snack into shapes for shirt stripes, mouth and strap for eye patch; place on cake. Cut licorice to fit hat. Add gum for teeth and chocolate decors for whiskers. Store loosely covered.
Nutrition Facts : Calories 520, Carbohydrate 79 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 420 mg, Sugar 57 g, TransFat 4 1/2 g
PIRATE'S HIDDEN TREASURE CUPCAKES
Surprise! Treasures of candies are hidden in these fun chocolate cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 10
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, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
- Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
- Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 230 mg, Sugar 23 g, TransFat 1 g
PIRATE CUPCAKES
Toss the grog overboard, these Pirate Cupcakes are all you need on the high seas. Pirate Cupcakes with JELL-O Chocolate Pudding will make you say 'Arr!'
Provided by My Food and Family
Categories Home
Time 1h24m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients in large bowl with mixer until blended. Spoon into 24 paper-lined muffin pan cups.
- Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, cut 24 half-circles, each about 3 inches in diameter, from fruit leather rolls for the pirates' bandanas.
- Beat cream cheese, butter and 1 Tbsp. milk in large bowl with mixer until blended. Gradually beat in sugar until well blended. If frosting is too thin, beat in remaining milk, 1 tsp. at a time, until frosting is of desired spreading consistency. Spread onto cupcakes.
- Top with fruit leather cutouts. Use decorating gel to form eyes, eye-patches and mouth. Use sprinkles to form beard stubble.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 35 g, Protein 2 g
JOLLY JELLY DOUGHNUTS
Just looking at these plump jelly-filled doughnuts will make your mouth water. There's nothing like them. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Time 55m
Yield About 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon zest and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. , Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm.
Nutrition Facts :
More about "pirate cupcakes recipes"
PIRATE TREASURE CHEST CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
Servings 20Estimated Reading Time 3 mins
- Prepare cake mix according to package directions, stir in the pudding mix until well blended. Evenly fill muffin cups, about 2/3 full.
- Bake 15 to 18 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely.
DARK + STORMY CUPCAKES: FARE THAT’S FIT FOR A …
From anediblemosaic.com
PIRATE CUPCAKES | DESSERT RECIPES | GOODTO
From goodto.com
40 PIRATE CUPCAKES IDEAS | PIRATE CUPCAKE, PIRATE PARTY
From pinterest.com
31 OF THE MOST AMAZING PIRATE CAKE IDEAS
From agoraliarecipes.com
HOW TO MAKE PIRATE CUPCAKES FOR KIDS | PARENTS - YOUTUBE
From youtube.com
PIRATE CUPCAKES | DESSERT RECIPES | GOODTO
From goodworld.net-freaks.com
PIRATE CUPCAKES RECIPE RECIPE | COOK EAT SHAR
From recipebridge.com
EASY PIRATE CHOCOLATE CUPCAKES RECIPE — BITE ME MORE
From bitememore.com
BECAUSE PIRATES ARE AWESOME AND FONDANT IS YUCKY
From itsalwaysautumn.com
PIRATE SHIP CAKE - EVERYDAY SHORTCUTS
From everydayshortcuts.com
PIRATE CUPCAKES - JUSTJENN RECIPES
From justjennrecipes.com
BURIED TREASURE CUPCAKES - SIMPLE LIVING. CREATIVE LEARNING
From simplelivingcreativelearning.com
PIRATE CUPCAKES RECIPE BY VERONICA - COOKEATSHARE
From cookeatshare.com
MERMAIDS AND PIRATES CUPCAKES - THE BAKER UPSTAIRS
From thebakerupstairs.com
PIRATE SHIP PARTY CUPCAKES WITH FREE PRINTABLES - GROWING …
From growingupbilingual.com
You'll also love