Raspberry And Chocolate Hi Hat Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
• Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
• Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
• Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
• Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
• Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
• Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

Steps:

• Prepare and bake the cupcakes according to the recipe directions. Allow to cool.
• Prepare the buttercream and equally divide into two bowls. Add the yellow food coloring to one bowl and mix until fully combined; set aside. Take the other bowl and equally divide again (into two bowls of frosting). One bowl should be tinted orange; the other should remain white.
• When ready to assemble, place the frostings into plastic disposable pastry bags (or resealable plastic bags). Starting with the yellow frosting, cut about 2 inches from the tip of the bag and pipe out a circle on top of a cupcake. Fill in any holes so that the frosting is even and level. Do this to all of the cupcakes.
• Next, grab your orange frosting and cut off approximately 2 inches from the tip of the bag. Pipe out a smaller circle on top of the yellow frosting. Repeat on all cupcakes. You should now have the yellow and orange layers done.
• Finally, grab your white frosting and cut off approximately 2 inches from the tip of the bag. Pipe a dollop of frosting and then pull your hand up quickly and release pressure. This should create a nice pointed tip at the top of your cupcake. Repeat this on the remaining cupcakes. Put the cupcakes in the fridge for about an hour, or until they have had a chance to set.
• After the cupcakes have chilled, prepare your chocolate coating: Place the chocolate and shortening in a microwave-safe bowl and set in the microwave for one minute, then remove and stir. If the chocolate is not completely melted, place back in the microwave for 15 seconds. Remove and stir until melted and smooth. Pour the chocolate into a drinking glass, one with a mouth wide enough for you to invert the cupcakes into. Let cool about 15 minutes.
• Remove the cupcakes from the fridge. Pick up one cupcake and dip it frosting-side down into the chocolate, going all the way to the top of the cupcake liner. Lift up and let the excess drip off, then set the cupcake on a cookie sheet. Repeat this with the remaining cupcakes. Allow the chocolate to harden, which only takes a few minutes. Serve and enjoy the excited faces of the lucky recipients.