Princess Crown Cupcakes Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
• In large bowl, mix frosting with 7 drops pink food color and 3 drops purple food color. Reserve 1/4 cup of the frosting in small bowl.
• Place cake top side up on tray or cardboard. Place crown diagram on cake (template can be found under the Tips below); using serrated knife, cut crown shape from cake using diagram as a guide.
• Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake with remaining frosting.
• Place pink ball-shaped candies in horizontal row 1 inch from base of crown. Sprinkle some of the rock candy in the inch between ball-shaped candies and base of crown. Place remaining rock candy on points of crown. Sprinkle cake with pink decorator sugar crystals.
• Add 4 or 5 more drops purple food color to reserved 1/4 cup frosting. Place frosting in resealable food-storage plastic bag. Cut off small corner of bag. Pipe frosting to make desired number on cake. Store loosely covered at room temperature.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes. Cool completely. Frost cupcakes with frosting.
• To make flowers, unroll and remove paper from 18 Betty Crocker Fruit Roll-Ups snacks. Cut 4 circles out of each snack using 2-inch round cutter. Using 3 circles for each flower, pinch each circle in the middle, and twist to create petals. Place petals on top of cupcake next to one another to create flower. Repeat for each cupcake.

Steps:

• For the cupcakes and frosting: Add the butter to a stand mixer fitted with a paddle attachment and beat on medium speed for 2 minutes. Add half of the confectioners' sugar and beat on low until incorporated. Beat in the remaining confectioners' sugar until incorporated. Increase the speed to medium high and add the milk, vanilla and salt; beat until light and fluffy, about 4 minutes.
• Transfer half of the frosting to a medium bowl. Divide the remaining frosting among 6 small bowls. Add 3 drops of the pink food coloring to one small bowl of frosting and mix until combined. Repeat with each of the remaining 5 colors--blue, red, yellow, green and turquoise--and small bowls of frosting.
• Transfer each color of frosting (including the plain frosting) to its own disposable piping bag and snip off the tip. Have ready 6 additional empty disposable piping bags.
• To make a two-toned swirl, fit one of the empty piping bags with a large round tip. You'll be neatly filling half of the bag with vanilla frosting and half of it with one of the colored frostings. First, pipe a thick stripe of vanilla frosting directly onto the inside wall of the empty piping bag, starting the stripe inside the tip and pulling it up several inches. Second, pipe a thick stripe of colored frosting starting inside the tip and pulling it up several inches on the opposite wall of the piping bag. Twist the top of the two-toned bag until the colors just join, then pipe it onto 2 of the cupcakes using a spiral motion. Remove the large round tip, wash and dry it thoroughly and fit it into the next empty piping bag. Repeat with the remaining vanilla frosting and colored frosting, washing and drying the piping tip thoroughly between colors and piping each two-toned color frosting onto 2 cupcakes.
• For the Aurora cupcakes: Top the pink and white frosted cupcakes with gold sanding sugar. Arrange 1 pink and 1 white flowers on top of each.
• For the Elsa cupcakes: Evenly top the blue and white frosted cupcakes with the snowflake sprinkles and rock candy.
• For the Ariel cupcakes: Arrange 2 purple shells on the center of each red and white frosted cupcake to create Ariel's bikini top. Arrange a handful of green pearls along the bottom of each cupcake to hint at the top of her tail.
• For the Belle cupcakes: Place a rose in the center of each yellow and white frosted cupcake and arrange the white pearls around it.
• For the Tiana cupcakes: Top each green and white frosted cupcake with a gold crown sprinkle and 2 eyeballs below it.
• For the Jasmine cupcakes: On the center of each turquoise and white frosted cupcake, arrange a gold triangle, blue jewel and second gold triangle in a line.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
• In large bowl, mix frosting and food color to desired color. Using serrated knife, cut rounded top off cake to level surface; place cake top side up. Use toothpicks to mark sections of cake to be cut (see diagram); cut cake into crown shape. Place on serving tray.
• Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake.
• Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave baking chips uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe star and squiggle shapes as desired on waxed paper; immediately top with sprinkles. Refrigerate 10 minutes to set.
• To decorate cake, place white chocolate shapes on top of cake. Store loosely covered at room temperature.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with 12 paper cupcake liners. Combine flour, baking soda, and salt in a bowl; set aside.
• Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk, and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in color. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined.
• Divide batter evenly between cupcake liners. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.