Tv Dinner Cupcakes Recipes

Steps:

• Bake cupcakes in foil liners as directed on package. Let cool completely. Melt chocolate melts in microwave. Once melted, place in a ziploc bag. Snip corner and draw "bones" with the chocolate on waxed or parchment paper. (I drew a heart and then the straight part of the bone, ending it with a point at the end so that it can be placed into cupcake more easily). Make extras in case one or two of them break. Place in refrigerator to harden.
• "Glue" the donut holes or mini muffins on top of three of the cupcakes with frosting. Set in freezer for 10 minutes or so. Remove and frost all the way over the donuts/muffins and to the edge of the foil liners. Carefully sprinkle with cornflake crumbs to resemble fried chicken breading. When chocolate is hard, place into top of donut or muffin on cupcake to resemble chicken leg. I cut a slit with a sharp knife first to help it go in easier.
• Frost the "mashed potato" cupcake placing an indentation in the frosting for the "gravy". Top with yellow starburst candy and drizzle with caramel sauce.
• Place enough frosting to cover one cupcake into a small bowl and add green food coloring until it is close to the color of the runts candies. Frost 1 cupcake. Cut each of the orange starburst candies into quarters. Place on cupcake with the green runt candies to resemble peas and carrots.
• Place enough frosting into a small bowl and add cocoa powder to make chocolate frosting. Frost 1 cupcake. Add sprinkles to resemble tv dinner dessert.
• Place the cupcakes in a disposable foil muffin pan to resemble tv dinner tray.

Steps:

• To make the drumsticks: Place the bone template on a baking sheet. Cover with parchment paper; set aside. Place melted chocolate into a resealable plastic bag and snip a 1/8-inch corner from the bag. Following the bone template, pipe an outline onto the parchment paper. Fill the bone in with chocolate and lightly tap pan to smooth top of chocolate. Repeat process 3 times. Refrigerate until firm, about 5 minutes.
• Spread vanilla frosting on top of 3 cupcakes, mounding it slightly. Place 1 doughnut hole on top of each cupcake. Spread frosting over the doughnut hole until it is smooth and covered.
• Place cornflake crumbs in a medium bowl. Gently press frosted cupcakes in crumbs to cover completely. Place cupcakes in a 6-cup disposable aluminum cupcake baking tray.
• Using a sharp knife, make a small slit in the top of each crumbed doughnut hole. Carefully peel 1 chocolate bone from the parchment paper and insert the pointed end into one of the slits. Repeat with remaining 2 bones and cupcakes.
• To make the mashed potatoes: Spread vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Place cupcake in aluminum baking tray. Place yellow fruit chew in the well at an angle. Drizzle caramel sauce on top of cupcake so that it fills the well and spills over like gravy.
• To make the peas and carrots: Color vanilla frosting with green food coloring and spread on top of 1 cupcake. Arrange orange fruit chews and green candies on top of cupcake, pressing them into the frosting. Place cupcake in aluminum baking tray.
• To make the chocolate pudding: Place chocolate frosting in a resealable plastic bag; press out all the excess air and seal to enclose. Snip a 1/4-inch corner from the bag. Pipe chocolate frosting into a spiral swirl onto the remaining cupcake. Top with sprinkles and place in aluminum baking tray. Serve.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the flour, salt, baking powder and baking soda.
• In another bowl, whisk together the vanilla extract, milk and vegetable oil.
• Cream together the butter and sugar with a hand-held mixer in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.
• Pour the batter 2/3 full into the cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting.
• Put a bone template on a waxed paper lined cookie sheet.
• Melt the chocolate over a double boiler. When melted, pour the chocolate into a resealable bag. Press out the excess air and seal the bag. Snip a 1/8-inch corner from the bag and, following the bone template, pipe an outline onto the waxed paper. Fill in the bone with chocolate. Tap the cookie sheet lightly to smooth the top of the chocolate. Repeat with the remaining chocolate to make 6 bones.
• Refrigerate until firm, about 5 to 10 minutes.
• Spread the vanilla frosting on top of 6 cupcakes, mounding it slightly. Using a sharp knife, make a small slit in the top of each doughnut hole. Carefully peel 1 chocolate bone from the waxed paper and insert the pointed end into the slit. Repeat with the remaining bones and doughnut holes. Place 1 doughnut hole on top of each cupcake. Put in the freezer for 15 minutes. Spread the frosting over the doughnut hole until it is smooth and covered. Add the cornflake crumbs to a medium bowl and gently press the frosted cupcakes into the crumbs to cover completely. Transfer the cupcakes to the aluminum tray.
• Cut the yellow fruit chews into 1-inch squares. Spread the vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Put the cupcake in the baking tray and arrange the fruit chew in the well at an angle. Heat the caramel sauce for 2 to 4 seconds in the microwave and drizzle it on top of the cupcake so that it fills the well and spills over like gravy. Repeat with remaining 5 cupcakes.
• Cut the fruit chews into 1/4-inch cubes. Add the vanilla frosting to a small bowl and add enough green food coloring until it becomes bright green color. Spread on top of the cupcakes. Arrange the green candies and orange chews on top, pressing them into the frosting. Transfer the cupcakes to the aluminum tray.