Holidays
Christmas and Halloween take the cake when it comes to dolled-up decorations, but every holiday deserves the same love. Work up a passion for each special occasion with a cleverly cute cupcake design, whether it be for a tree-trimming party, a Thanksgiving feast, or a Fourth of July blowout. No matter what time of year, we have a goodtime cupcake waiting to go center stage.
Mini Gingerbread House Cupcakes
Scary Faces Cupcakes (Werewolf, Medusa, Mummy)
CHRISTMAS
Christmas Ornament Cupcakes
Start to Finish: 1 hour 30 minutes
Makes 12 (21⁄2-inch) cupcakes
1 cup Creamy White Frosting or canned creamy white frosting
12 21⁄2-inch cupcakes in paper bake cups (any flavor)
12 ounces Easy Homemade Fondant or white rolled fondant icing*
Desired colors paste food colorings**
Powdered sugar
12 11⁄2-inch pieces black licorice laces
6 white gumdrops, halved
Luster dust (optional)
1. Spread a thin layer of Creamy White Frosting onto tops of cupcakes. Let stand until set.
2. Divide Easy Homemade Fondant into several portions. Use a toothpick to add a small amount of desired food coloring to each portion of fondant. Knead fondant until color is evenly distributed.*** If desired, leave one portion of fondant white. (Keep fondant covered with plastic wrap when not using.) Add more food coloring as needed to reach desired shade.
3. On a work surface lightly dusted with powdered sugar, roll out one portion of the fondant to 1⁄8-inch thickness. Using a 3-inch cookie cutter or a sharp knife, cut out circles to fit tops of cupcakes. Place fondant circles on tops of frosted cupcakes, gently molding them over the edges of cupcake tops and smoothing the edges of fondant. Repeat with other colors of fondant, cutting a total of 12 circles.
4. Reroll scraps to 1⁄4-inch thickness or thinner. Use a fluted pastry wheel or knife to cut strips; use a straw or pastry tip to cut dots or small circles out of fondant scraps. Lightly moisten backs of strips and dots with water; attach strips and dots to fondant-covered cupcakes. To give cupcakes a three-dimensional effect, curve strips slightly.
5. For ornament hangers, bend a licorice piece in half and insert ends into the top of a gumdrop half; attach hangers to cupcakes with frosting. If desired, brush cupcakes with luster dust for shine.
*Test Kitchen Tip:
Rolled fondant icing can be found in the cake decorating department of many hobby and crafts stores. Or instead of fondant icing, you can use rolled fruit leather in various colors.
**Test Kitchen Tip:
To achieve the colors shown in photo, for red fondant, combine pink and red-red paste food colorings. For the green fondant, combine leaf green and brown paste food colorings. For blue fondant, combine cornflower blue and sky blue food colorings.
***Test Kitchen Tip:
If you like, wear plastic gloves to keep from discoloring your hands.
Per cupcake: 425 cal., 13 g total fat (6 g sat. fat), 45 mg chol., 150 mg sodium, 74 g carb., 0 g dietary fiber, 60 g sugar, 3 g protein.
Tip
For a more creative twist, you can also use tiny aspic or cookie cutters to create the cutouts in the fondant for the ornament cupcakes.
Mini Gingerbread House Cupcakes
Start to Finish: 1 hour
Makes 12 (21⁄2-inch) cupcakes
2 cups Creamy White Frosting or canned creamy white frosting
12 Gingerbread Cupcakes or other 21⁄2-inch cupcakes in paper bake cups
Chocolate-covered peanut butter wafer sandwiches
Honey and oats chewy granola bars
Frosted mini shredded wheat biscuits
Small decorative candies
Fresh herb sprigs
Crystallized ginger
Clear edible glitter or powdered sugar (optional)
1. Set aside 1⁄3 cup of the Creamy White Frosting. Spread the remaining frosting onto tops of cupcakes.
2. For chalet-style houses, cut 2-inch pieces from chocolate-covered peanut butter wafer sandwiches. At top of each piece make an angled cut on each side to create a place to attach roof. For each roof, cut two 3⁄4-inch pieces of granola bar; attach roof pieces to house with reserved frosting. For regular houses, cut a square piece from a wafer sandwich. For the roof, cut a large triangle from wafer sandwich. Attach roof with frosting.
3. Add shredded wheat for doors and candies for doorknobs, using frosting to attach.
4. Carefully place houses on cupcakes. Decorate with fresh herb sprigs as desired, using rosemary sprigs for evergreen trees and other herb sprigs for garlands. Use frosting to attach pieces of ginger to each roof to create a chimney. If desired, sprinkle tops of cupcakes with edible glitter for snow.
Per cupcake: 421 cal., 20 g total fat (4 g sat. fat), 16 mg chol., 220 mg sodium, 61 g carb., 1 g dietary fiber, 43 g sugar, 3 g protein.
Gingerbread Cupcakes
Preheat oven to 350°F. Line twenty-seven 21⁄2-inch muffin cups with paper bake cups. Prepare 1 package 2-layer-size vanilla or yellow cake mix according to package directions, except omit one of the eggs. Add 1 tablespoon pumpkin pie spice and 1 teaspoon ground ginger to cake mix. Add 1⁄3 cup molasses and 1 tablespoon cider vinegar with the eggs. Fill muffin cups; bake according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place extra unfrosted cupcakes in a single layer in airtight containers or resealable freezer bags; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
1. For chalet-style roof, cut two pieces off the top of the wafer at different angles.
2. Use a sharp knife to cut granola bar into 3⁄4-inch pieces.
3. Before placing house on the cupcake, firmly attach the two roof pieces to the house (and together) with dabs of frosting.
Winter Wonderland Cupcakes
Prep: 1 hour Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
3 cups Cream Cheese Frosting or canned cream cheese frosting
Blue food coloring
12 Cookie Surprise Cupcakes or other 21⁄2-inch cupcakes in paper bake cups
Clear and/or blue coarse sugar (optional)
Tiny marshmallows
Red rolled fruit leather
Black candy-coated chocolate pieces
Black candy-coated sunflower kernels*
Nonpareils
Gumdrops, cut into tiny slivers
Pine tree sprinkles
Snowflake sprinkles
12 chocolate wafer cookies (optional)
1. Tint half of the Cream Cheese Frosting a light sky blue color with blue food coloring. Spread half of the top of each Cookie Surprise Cupcake with blue frosting, swirling slightly. Spread the other half of each cupcake top with white frosting, swirling slightly. If desired, roll edges of cupcakes in coarse sugar.
2. For each snowman cupcake, press 2 tiny marshmallows together and flatten into a large disk. Flatten a single tiny marshmallow into a smaller disk. Position the smaller disk above the larger disk on a frosted cupcake to create a snowman.
3. For scarves, unroll red fruit leather and cut into strips. Decorate each snowman with a scarf. Press candy-coated chocolate pieces and sunflower kernels into frosting above small marshmallow disk for a hat. Attach nonpareils for eyes and a gumdrop sliver for nose. Arrange pine tree and snowflake sprinkles around snowman for a winter scene.
4. If desired, to make cupcakes look like snow globes, place each cupcake on its side on a chocolate wafer cookie, letting a little of the cookie stick out in front. Secure cupcakes to cookies with white frosting.
*Test Kitchen Tip:
Candy-coated sunflower kernels are often available at crafts and hobby stores.
Cookie Surprise Cupcakes
Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. Cut one 16.5-ounce tube refrigerated peanut butter cookie dough into 24 pieces. Roll dough pieces into balls. In a large mixing bowl combine 1 package 2-layer-size chocolate cake mix; 4 ounces cream cheese, softened; 1 cup water; 1⁄2 cup vegetable oil; and 3 eggs. Beat with an electric mixer on medium speed according to package directions. Set aside about 1 cup of the batter. Spoon the remaining batter into prepared muffin cups, filling each about one-half full. Press a peanut butter cookie ball into batter in each cup. Top each with about 1 teaspoon of the reserved batter. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place extra unfrosted cupcakes in a single layer in airtight containers or resealable freezer bags; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
Winter Wonderland Cupcakes with Christmas Trees
Frost cupcakes as directed in step 1. For Christmas trees, unroll green rolled fruit leather. Use small tree-shape cookie cutters to cut out trees. Press trees into green edible glitter. Press trees, glitter sides up, onto frosted cupcakes. Attach multicolor confetti sprinkles on trees with frosting. If desired, make cupcakes look like snow globes as directed in step 4.
Per Snowman and Christmas Tree cupcake variations: 563 cal., 26 g total fat (11 g sat. fat), 72 mg chol., 352 mg sodium, 80 g carb., 1 g dietary fiber, 61 g sugar, 5 g protein.
Winter Wonderland Cupcakes with Gingerbread People
Frost cupcakes as directed in step 1. For each gingerbread person, in a microwave-safe bowl microwave 2 or 3 vanilla caramels, unwrapped, on 100% power (high) for 5 to 10 seconds or until softened. Press caramels together into a flat disk; use a 1-inch gingerbread person–shape cutter to cut out a gingerbread person. Pipe white frosting bands onto arms and legs; pipe hair, eyes, and nose. Attach small red decorative candies for buttons. Press one or two gingerbread people onto each cupcake. If desired, make cupcakes look like snow globes as directed in step 4.
Per Gingerbread People cupcake variation: 621 cal., 28 g total fat (12 g sat. fat), 72 mg chol., 394 mg sodium 89 g carb., 1 g dietary fiber, 68 g sugar, 6 g protein.
Jolly Little Elf Cupcakes
Start to Finish: 2 hours
Makes 12 (21⁄2-inch) cupcakes
12 Peppermint Fudge Cupcakes or other 21⁄2-inch cupcakes
5 ounces white baking chocolate
1 recipe Creamy White Frosting or two 16-ounce cans creamy white frosting
12 vanilla wafers, cut in half
8 ounces white candy coating with color flecks*
12 rolled sugar ice cream cones
Yellow food coloring
Brown paste food coloring
1 tube blue icing
1 tube green icing
Red candy decorating balls
Assorted candies and/or nonpareils
1. If necessary, remove paper bake cups from cupcakes. Line one very large baking sheet with waxed paper. Set aside. Using a serrated knife, trim cupcakes so tops are level. In a medium saucepan melt white chocolate over medium-low heat, stirring constantly. Stir in 11⁄3 cups of the Creamy White Frosting (or 1 can frosting). Heat over low heat until mixture is smooth, stirring constantly.
2. Place cupcakes, cut sides down, on the prepared baking sheet. Spread sides with frosting mixture to evenly coat. Dip vanilla wafer halves in frosting mixture to coat; place on prepared baking sheet. Let stand until set.
3. In a separate bowl melt white candy coating according to package directions. Spread ice cream cones with melted coating, spreading over the sides to coat completely. Place on prepared baking sheet. Let stand until set.
4. With cupcakes cut sides up, cut a slit on both sides of each cupcake. Insert wafer halves, pointed ends up; secure with frosting mixture. Place 2⁄3 cup of the remaining frosting mixture in a bowl; tint with yellow food coloring. Place 2⁄3 cup frosting mixture in another bowl; tint with brown food coloring. Spoon frosting mixtures into separate heavy resealable plastic bags. Snip off a small piece from one corner of each bag. Pipe yellow hair over tops of six cupcakes; repeat with the remaining cupcakes and the brown frosting.
5. Place ice cream cones, pointed ends up, on top of cupcakes. Spoon the remaining white frosting mixture into a heavy resealable plastic bag. Snip off a tiny piece from one corner of bag. Pipe two white dots onto the front side of each cupcake for the eyes. Use blue and green icing to add an accent dot to each eye. Using the green icing, add medium-size round dots around bases of six of the ice cream cones. Place red candy decorating balls around the bases of the remaining ice cream cones. Pipe green icing onto top of each ice cream cone or top cone with a candy ball. Arrange candy balls or assorted candies on each face for nose and cheeks. Use brown frosting to pipe mouths.
*Test Kitchen Tip:
The elf hats in the photo were made using a special kind of candy coating called Colorburst Brights Candy Melts available from Wilton.If you are unable to locate this product, you can spread hats with plain white candy coating and sprinkle with desired-color small sprinkles or sugars. Or for another festive look, spread melted red candy coating on half of the ice cream cones and melted green candy coating on the remaining ice cream cones.
Per cupcake: 969 cal., 48 g total fat (17 g sat. fat), 39 mg chol., 285 mg sodium, 131 g carb., 1 g dietary fiber, 111 g sugar, 4 g protein.
Peppermint Fudge Cupcakes
Preheat oven to 350°F. Grease and flour twenty-four 21⁄2-inch muffin cups or line with paper bake cups. Prepare 1 package 2-layer-size chocolate cake mix according to package directions, except add 1 additional egg, one 4-serving-size package instant white chocolate or vanilla pudding and pie filling mix, and 1 to 11⁄2 teaspoons peppermint extract. Fill muffin cups; bake according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place extra unfrosted cupcakes in a single layer in airtight containers or resealable freezer bags; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
1. Evenly spread melted candy coating on ice cream cones, covering each cone completely.
2. After cutting slits into both sides of each cupcake, insert one dipped wafer into each slit, pointed ends up. If necessary, secure in place with frosting.
O Tannenbaum Cupcakes
Start to Finish: 1 hour 30 minutes
Makes 12 (21⁄2-inch) cupcakes
1 recipe Creamy White Frosting or two 16-ounce cans creamy white frosting or vanilla frosting
11⁄2 cups powdered sugar
12 Pine Cupcakes or other 21⁄2-inch cupcakes
12 rolled sugar ice cream cones
Green and brown paste food colorings
White and/or green edible glitter or sprinkles
Small pearl candies or other small candies
Fresh thyme leaves (optional)*
1. In a large bowl combine Creamy White Frosting and powdered sugar. Spread a layer of frosting onto tops of each Pine Cupcake.
2. Place an ice cream cone, pointed end up, on each cupcake. Tint remaining frosting forest green with green and brown food colorings. Spoon frosting into a large pastry bag fitted with a small open star tip. Starting at the bottom of the cones, pipe short bursts of frosting onto cones to cover cones completely.**
3. Sprinkle edible glitter around rims of cupcakes. Decorate the cone trees with pearl candies and, if desired, thyme leaves.
Pine Cupcakes
Preheat oven to 350°F. Grease and flour twenty-four 21⁄2-inch muffin cups or line with paper bake cups. Prepare 1 package 2-layer-size white cake mix according to package directions, except stir in 1 tablespoon snipped fresh rosemary. Fill muffin cups and bake according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
*Test Kitchen Tip:
If you choose to use fresh thyme on your Christmas trees, you’ll probably want to remove the herb before eating the Christmas tree cone.
**Test Kitchen Tip:
If you prefer not to pipe frosting, frost cupcakes as directed in step 1. For step 2, tint the remaining frosting forest green with green and brown food colorings. Place frosting in a microwave-safe bowl; microwave on 100% power (high) until smooth and melted but still a little thick. Holding each ice cream cone upside down over bowl, spoon melted frosting over outside of cone to coat completely, allowing excess to drip into bowl. Place coated cones on a wire rack set over waxed paper. Let stand until set. Place cones on top of cupcakes. Continue as directed in step 3.
Per cupcake: 524 cal., 22 g total fat (5 g sat. fat), 27 mg chol., 190 mg sodium, 80 g carb., 1 g dietary fiber, 66 g sugar, 2 g protein.
Tip
Elaborately decorated cupcakes don’t travel as well as those with small decorations. If you do tote them to a party, pack extra icing and candies to fix any features that fall off.
Frosty the Snowman
Start to Finish: 1 hour 30 minutes
Makes 12 cupcakes
1 recipe Creamy White Frosting or two 16-ounce cans creamy white frosting
12 21⁄2-inch cupcakes in paper bake cups (any flavor)
1 cup shredded coconut
12 13⁄4-inch cupcakes (any flavor)
Pretzel sticks
12 large marshmallows
Miniature semisweet chocolate pieces
Orange chewy fruit-flavor square candies, such as Starburst
12 black gumdrops, small black candies, or milk chocolate kisses
Rainbow-color rolled fruit leather
1. Spread some of the Creamy White Frosting onto tops of the 21⁄2-inch cupcakes. Place coconut in a pie plate. Dip cupcake tops into the coconut, rolling gently to coat.
2. If necessary, remove paper bake cups from the 13⁄4-inch cupcakes. Spread some of the remaining frosting onto all sides of the small cupcakes. Roll small cupcakes in coconut until coated. Spear each small cupcake through the center with a pretzel stick. Place one small cupcake onto the frosted top of each large cupcake, holding it in place with the end of the pretzel stick.
3. In a microwave-safe bowl microwave about 3⁄4 cup of the remaining frosting on 100% power (high) for 10 to 20 seconds or until melted but still thick enough to coat. Using a fork, dip each marshmallow into warm frosting; spoon frosting over marshmallow to coat. Place marshmallows on a sheet of waxed paper; cool slightly to set frosting. Roll marshmallows in coconut until coated. Attach a marshmallow on its side to each small cupcake by spearing it with a pretzel stick and inserting the other end into a small cupcake. Patch with additional frosting.
4. Attach miniature chocolate pieces for the eyes and mouths. For the nose, cut orange candies into small triangles. Gently press into the marshmallow.
5. Attach a gumdrop to the top of each marshmallow for hat. For arms, insert two pretzel sticks into sides of each 13⁄4-inch cupcake. For scarves, cut strips from fruit leather. If desired, cut short ends of strips to make fringe. Wrap fruit leather strips around the necks of the snowmen.
Per cupcake: 618 cal., 30 g total fat (13 g sat. fat), 65 mg chol., 211 mg sodium, 85 g carb., 1 g dietary fiber, 66 g sugar, 4 g protein.
1. Spear a small coated cupcake with a pretzel; insert the other pretzel end into a large cupcake until the pretzel is no longer visible.
2. For the head, hold marshmallow on tines of a fork to dip. If necessary, spoon icing over marshmallow to coat.
3. Place icing-coated marshmallow in shredded coconut; roll to coat completely.
4. Snip fringe into ends of the fruit leather strips.
Giant Christmas Tree
Start to Finish: 1 hour 30 minutes
Makes 12 (21⁄2-inch) cupcakes
1⁄2 to 1 teaspoon almond extract
3 cups Butter Frosting or canned vanilla frosting
Green paste food coloring
12 21⁄2-inch Almond Cupcakes or Pine Cupcakes
Sliced almonds, toasted
5 lemon-flavor chewy candy logs, such as Tootsie Fruit Rolls
1. Beat almond extract into Butter Frosting; tint 21⁄2 cups of the frosting forest green with green food coloring. Generously spread green and white frostings onto tops of 10 cupcakes, swirling frostings together. Set aside.
2. Frost the remaining 2 cupcakes with the remaining white frosting. Arrange sliced almonds on 1 of the white frosted cupcakes. For the yellow star, in a microwave-safe bowl microwave candy logs on 100% power (high) for 15 seconds to soften. Knead candies together; roll out to 1⁄4-inch thickness. Using a 2-inch star-shape cutter, cut out a star shape. Place star on the remaining white frosted cupcake. On a large serving platter arrange the green cupcakes to form a pyramid shape, with cupcakes just touching each other. Place the almond-topped cupcake at the bottom of the pyramid for the trunk of the tree. Place the cupcake with the yellow star at the top of the pyramid.
Almond Cupcakes
Preheat oven to 350°F. Line twenty-four to thirty 21⁄2-inch muffin cups with paper bake cups; set aside. Prepare 1 package 2-layer-size yellow cake mix according to package directions, adding 1⁄2 teaspoon almond extract. In a small mixing bowl beat one 8-ounce can almond paste, 1⁄4 cup sugar, and 1 egg with an electric mixer on low speed until combined. Spoon a rounded teaspoon of the almond paste mixture into the bottom of each prepared muffin cup. Spoon batter over almond mixture in muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place extra unfrosted cupcakes in a single layer in airtight containers or resealable freezer bags; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
Per cupcake: 386 cal., 15 g total fat (5 g sat. fat), 52 mg chol., 192 mg sodium, 63 g carb., 1 g dietary fiber, 54 g sugar, 3 g protein.
HALLOWEEN
Cauldron Cupcakes
Start to Finish: 1 hour
Makes 12 (21⁄2-inch) cupcakes
1 4-serving-size package vanilla pudding and pie filling mix
Green food coloring
1 cup finely crushed chocolate sandwich cookies with white filling (about 10 cookies)
12 21⁄2-inch Chocolate Cupcakes
1 cup Chocolate Butter Frosting or canned chocolate frosting
1 tube green decorating gel
Small green candies, such as candy-coated chocolate pieces, nonpareils, or jimmies
Black licorice laces
1 recipe Cauldron Stirrers
1. Prepare pudding mix according to package directions, except stir in several drops of green food coloring with the milk until desired color is reached. Chill as directed.
2. Meanwhile, place crushed sandwich cookies in a shallow dish. Remove paper bake cups from Chocolate Cupcakes. Using a spoon or sharp knife, hollow out centers of cupcakes to form cauldron shapes, leaving 1⁄2 inch around the edges and about 1 inch on the bottom of each. Spread Chocolate Butter Frosting onto the sides of cupcakes. Holding each cupcake by the top over the dish, sprinkle cookie crumbs around the base to coat. Spread the remaining chocolate frosting around the top rims of cupcakes. Sprinkle with remaining cookie crumbs; shake off excess.
3. Spoon a generous tablespoon of the green vanilla pudding into the center of each cupcake. Decorate pudding with decorating gel and sprinkle with small green candies. Cut twenty-four 3-inch lengths of licorice. Using two licorice pieces for each cupcake, push the ends of licorice pieces into opposite sides of each cupcake rim to make a handle. Press one Cauldron Stirrer at an angle into each cupcake.
Cauldron Stirrers
Set a wire rack over waxed paper. In a small microwave-safe bowl combine 1⁄2 cup semisweet chocolate pieces and 1⁄2 teaspoon shortening. Microwave on 100% power (high) for 1 to 2 minutes or until melted, stirring every 10 seconds. Place a pretzel stick on the tines of a fork. Spoon melted chocolate over pretzel to coat completely. Place pretzel on rack. Repeat with 11 more pretzel sticks and the remaining melted chocolate. Let stand until chocolate is set.
Per cupcake: 412 cal., 15 g total fat (8 g sat. fat), 53 mg chol., 328 mg sodium, 67 g carb., 2 g dietary fiber, 51 g sugar, 5 g protein.
Monster Cupcakes
Start to Finish: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
1 recipe Creamy White Frosting or two 16-ounce cans creamy white frosting
Brown and leaf green paste food colorings*
Black, orange, and purple paste food colorings*
12 21⁄2-inch cupcakes** in paper bake cups (any flavor)
6 large gumdrops, halved crosswise
Toasted coconut
Assorted black candies, such as licorice laces and candy-coated sunflower kernels
Marshmallows
Large and/or small gumdrops
White small oval mints, such as Tic Tacs (optional)
Rolled fruit leather
Candy circus peanuts, halved crosswise
1. Divide Creamy White Frosting into five portions. Tint one portion mossy green (using brown and leaf green food colorings). Tint a second portion black.*** Tint a third portion dark orange. Tint a fourth portion purple. Do not tint the fifth portion; use for attaching monster parts.
2. Cut the rounded tops off cupcakes. Spread cut surfaces of cupcakes with some of the black frosting. Place a large gumdrop half in the center on top of each cupcake.
3. Spread green, orange, and purple frostings onto cupcake tops. Place frosted tops over gumdrop halves on cupcakes, tipping each top back slightly to form a mouth.
4. Decorate cupcakes using toasted coconut and monster parts as follows: For eyes, attach a small piece of black candy to a slice of marshmallow; insert a small piece of black licorice into bottom of marshmallow slice. Press into cupcake. (Or make eyes from gumdrop pieces and small black candies and/or marshmallow halves, gumdrop pieces, and small black candies.) For teeth, cut marshmallows into pieces or use white small oval mints. For tongues, lay a fruit leather roll flat; fold and press together to make four layers. Use scissors to cut out tongue shapes. Attach candy circus peanut pieces to the fronts of cupcakes for feet.
*Test Kitchen Tip:
Look for special shades of paste food coloring in the cake decorating departments of hobby and crafts stores.
**Test Kitchen Tip:
If desired, tint cupcake batter bright green or purple. Use about 1⁄4 teaspoon paste food coloring for every 2 cups of batter. Or use Red Velvet Cupcakes.
***Test Kitchen Tip:
To achieve a rich black color without using excessive black food coloring, stir 1 to 2 tablespoons unsweetened cocoa powder into the frosting before adding the food coloring.
Per cupcake: 512 cal., 18 g total fat (7 g sat. fat), 43 mg chol., 281 mg sodium, 81 g carb., 0 g dietary fiber, 64 g sugar, 3 g protein.
1. Place end of fruit-leather tongue on gumdrop.
2. Replace cupcake top at an angle.
3. Add an eyeball, hair, and/or other features.
Pumpkin Patch Cupcakes
Start to Finish: 2 hours 15 minutes
Makes 12 (21⁄2-inch) cupcakes.
1⁄4 cup sour cream
1⁄4 cup butter, softened
2 teaspoons vanilla
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon freshly grated nutmeg or 1⁄4 teaspoon ground nutmeg
5 cups powdered sugar
Green and brown food colorings
Milk
12 Sugar and Spice Cupcakes or other 21⁄2-inch cupcakes in paper bake cups
Candy pumpkins
1. For frosting, in a large mixing bowl beat sour cream, butter, vanilla, cinnamon, and nutmeg with an electric mixer on medium speed until combined. Beat in powdered sugar until smooth. Tint frosting with green and brown food colorings to reach desired grass color. Beat in enough milk until frosting reaches desired consistency.
2. Set Sugar and Spice Cupcakes on a wire rack. Spoon frosting into a large pastry bag fitted with a multi-opening (grass) tip. Using quick upward motions, pipe frosting to look like grass on tops of cupcakes.
3. Place two or three candy pumpkins on top of each cupcake. If desired, change pastry bag tip to a small round tip; pipe up and over the green stem end of each candy pumpkin, forming tendrils.
Sugar and Spice Cupcakes
Preheat oven to 350°F. Line twenty-six 21⁄2-inch muffin cups with paper bake cups. In a large mixing bowl combine 1 package 2-layer-size yellow cake mix; 4 ounces cream cheese, softened; 4 eggs; 3⁄4 cup water; 1⁄2 cup vegetable oil, 1⁄4 cup packed brown sugar; 1 to 11⁄2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg or 1⁄2 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1 teaspoon vanilla; and 1⁄4 teaspoon ground cloves. Beat with an electric mixer on medium speed about 1 minute or until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. In a small bowl combine 1⁄2 cup packed brown sugar and 1⁄2 teaspoon ground cinnamon. Sprinkle about 1 teaspoon brown sugar mixture over each cupcake. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place extra unfrosted cupcakes in a single layer in airtight containers or resealable freezer bags; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
Per cupcake: 417 cal., 13 g total fat (5 g sat. fat), 50 mg chol., 194 mg sodium, 76 g carb., 0 g dietary fiber, 65 g sugar, 2 g protein.
Wicked Witch Cupcakes
Start to Finish: 1 hour 30 minutes
Makes 12 (21⁄2-inch) cupcakes
1 12-ounce package semisweet chocolate pieces
2 teaspoons shortening
12 rolled sugar ice cream cones
Black edible glitter
2 10.75-ounce packages frozen pound cake, thawed
1 recipe Creamy White Frosting or two 16-ounce cans creamy white frosting
Green and black paste food colorings
12 21⁄2-inch Vanilla Cupcakes or other 21⁄2-inch white cupcakes in paper bake cups
1 cup shredded coconut, toasted*
12 chocolate wafer cookies
Green and yellow log-shape fruit-flavor chewy candies, such as Tootsie Fruit Rolls
1 tube white frosting with tip
1 tube black frosting with tip
1. In a small saucepan heat chocolate and shortening over low heat until melted, stirring occasionally. Meanwhile, place ice cream cones, pointed ends up, on a wire rack set over waxed paper. Spoon some of the melted chocolate over each cone. Using a small metal spatula or butter knife, spread chocolate to cover cones completely. Sprinkle with edible glitter. Let stand until set. If necessary, chill cones in the refrigerator about 30 minutes or until set.
2. Cut each pound cake in half horizontally and lay halves flat. Using a 13⁄4-inch round cookie cutter, cut 12 rounds from the pound cakes (save cake scraps for another use).
3. Tint half of the Creamy White Frosting green and half black with food colorings.** Frost cupcakes with black frosting. Frost sides of pound cake rounds with green frosting. Place pound cake rounds on the tops of cupcakes. (If necessary, press long wooden picks through centers of cupcakes to help hold pound cake pieces in place while frosting.) Frost tops of pound cake rounds with green frosting. (If using wooden picks, remove them.)
4. Sprinkle toasted coconut around backs and sides to resemble hair. Place a chocolate wafer cookie on top of each frosted pound cake round; place chocolate-coated cone on top of wafer cookie, using melted chocolate to attach, if necessary. Place several green log-shape candies on a sheet of waxed paper. Microwave on 100% power (high) about 10 seconds or just until softened. Cut off pieces of the softened candy and shape into long, pointy, hooked noses. Use the remaining softened candy to make warts. Push noses into faces (if necessary, use a toothpick to start the hole). Add warts. Use frosting to secure all.
5. Fit the tube of white frosting with a round tip; pipe the bases of the eyes on cupcakes. Fit the tube of black frosting with a round tip; pipe a pupil onto each eye. Pipe black arched “evil” eyebrows over eyes and draw a mouth. Place several yellow log-shape candies on a sheet of waxed paper. Microwave on 100% power (high) about 10 seconds or just until softened. Cut tiny pieces from yellow candy for teeth; use frosting to secure onto cupcakes, creating a snaggletooth look.
*Test Kitchen Tip:
To toast coconut, preheat oven to 350°F. Spread coconut evenly in a large baking pan. Bake for 10 to 12 minutes or until golden, stirring frequently.
**Test Kitchen Tip:
To achieve a richer black color without using a great deal of black food coloring, stir 1 to 2 tablespoons unsweetened cocoa powder into the frosting before adding the food coloring.
Per cupcake: 987 cal., 47 g total fat (25 g sat. fat), 199 mg chol., 586 mg sodium, 134 g carb., 3 g dietary fiber, 96 g sugar, 9 g protein.
1. Place the frosted pound cake round on a frosted cupcake.
2. Press toasted coconut around back and sides of head, leaving room for a face.
3. Press a chocolate wafer cookie into frosting on top of the head.
4. Top wafer cookie with a chocolate-coated cone, using melted chocolate to attach if necessary.
Owl Cupcakes
Prep: 45 minutes Stand: 30 minutes
Makes 18 (21⁄2-inch) cupcakes
1 recipe Creamy Vanilla Frosting
18 21⁄2-inch cupcakes in paper bake cups (any flavor)
18 11⁄2-to 2-inch round raspberry and vanilla crème sandwich cookies, split*
36 green candy-coated milk chocolate pieces
18 whole cashews
3⁄4 to 1 cup sliced almonds
1. Spread Creamy Vanilla Frosting onto tops of cupcakes, reserving a small amount of frosting for attaching candies.
2. For eyes, arrange two of the cookie halves, bottom sides up, side by side on top of each cupcake. Use frosting to attach candy-coated chocolate pieces to centers for eyes.
3. For a beak, insert a cashew between the eyes on each cupcake.
4. Cover the rest of each cupcake top with overlapping rows of sliced almonds.
Creamy Vanilla Frosting
Allow 1⁄3 cup butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter and 1⁄3 cup shortening with an electric mixer on medium speed until creamy. Add 1 cup powdered sugar, beating well. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Gradually beat in an additional 1 cup powdered sugar. If necessary, beat in additional milk to make frosting smooth and creamy.
*Test Kitchen Tip:
If you prefer, use vanilla wafers and pipe a large dot in the center of each wafer.
Per cupcake: 382 cal., 19 g total fat (8 g sat. fat), 52 mg chol., 190 mg sodium, 49 g carb., 1 g dietary fiber, 35 g sugar, 4 g protein.
Graveyard Cupcakes
Start to Finish: 2 hours
Makes 12 (21⁄2-inch) cupcakes
12 chocolate sandwich cookies with white filling
11⁄2 cups Creamy White Frosting or canned creamy white frosting
1⁄3 cup chocolate-flavor candy coating disks
12 Cookies and Cream Cupcakes or other 21⁄2-inch cupcakes in paper bake cups
Candy pumpkins (optional)
Green food coloring (optional)
1. Split cookies in half. Scrape off and discard filling. Using a serrated knife, cut three sides from each of 12 of the cookie halves to make tombstone shapes. Crush remaining cookies and trimmings. Spoon about 1⁄4 cup of the Creamy White Frosting into a heavy resealable plastic bag. Snip off a small piece from one corner of bag. On the flat sides of tombstones, pipe “RIP,” “BOO!,” or other messages.
2. Place a sheet of waxed paper on a large baking sheet. In a small microwave-safe bowl microwave candy coating on 100% power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until completely melted. Spoon into a heavy resealable plastic bag. Snip off a small piece from one corner of bag. Pipe 12 small leafless trees, each 3 to 4 inches tall (make them thick so they won’t break when hardened) onto prepared baking sheet. If desired, make extra trees in case one or two break. Chill in the refrigerator until chocolate hardens.
3. Meanwhile, generously spread frosting onto tops of cupcakes. Carefully insert a cookie tombstone into frosting on each cupcake. Using a toothpick or wooden skewer, make a small hole in each cupcake top. Carefully peel chocolate trees from waxed paper and insert into holes on cupcake tops; if necessary, use frosting to secure trees. If desired, place a candy pumpkin on top of some of the cupcakes.
4. If desired, tint about 1⁄4 cup of the frosting with green food coloring. Spoon green frosting into a heavy resealable plastic bag. Snip off a small piece from one corner of bag. Using quick upward motions, pipe grass accents on either side of the tombstones and around trees and on pumpkins. Sprinkle cupcakes with crushed cookies. Serve immediately or store at room temperature for 1 to 2 hours.
Cookies and Cream Cupcakes
Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. Place 12 chocolate sandwich cookies with white filling in a resealable plastic bag; use a rolling pin or the flat side of a meat mallet to coarsely crush cookies. Prepare 1 package 2-layer-size white cake mix according to package directions, except use milk in place of the water. Stir crushed cookies into cake batter. Fill muffin cups; bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Per cupcake: 354 cal., 16 g total fat (5 g sat. fat), 1 mg chol., 249 mg sodium, 52 g carb., 1 g dietary fiber, 36 g sugar, 3 g protein.
1. To make the trees, fill a resealable plastic bag with melted chocolate. Snip a small piece off one corner of the bag; pipe chocolate onto waxed paper.
2. After trees have hardened in the refrigerator, carefully remove them from the paper.
3. Working quickly to prevent melting, gently press tree trunks into frosting.
Scary Faces Cupcakes (Werewolf, Medusa, Mummy)
Start to Finish: 30 minutes
Makes 18 cupcakes (6 werewolves, 6 Medusas, and 6 mummies)
21⁄4 cups canned chocolate or chocolate fudge frosting
18 21⁄2-inch cupcakes in paper bake cups (any flavor)
12 large black gumdrops
1 red rolled fruit leather
24 small round white candies
1 cup canned white frosting
18 to 24 gummy worms or gummy rings
12 green candy-coated sunflower kernels
1. Spread some of the chocolate frosting onto tops of cupcakes.
2. For werewolf cupcakes, cut 6 of the black gumdrops almost in half, starting from the top of each gumdrop. Open slightly and attach to centers of 6 of the cupcakes for mouths. For each wolf, cut 2 triangle-shape ears from another black gumdrop; attach ears to cupcake. Cut small tongues from fruit leather; stick tongues inside mouths. Add round white candies for eyes. Spoon chocolate frosting into a pastry bag fitted with a star tip. Pipe fur all around faces. Spoon 1⁄4 cup of the white frosting into a small heavy resealable plastic bag. Snip off a very small piece from one corner of bag. Pipe teeth on edge of mouths.
3. For Medusa cupcakes, cut gummy worms or rings into long, thin strips. Curl and pile the strips on top of 6 cupcakes. For eyes, use chocolate frosting to attach round white candies (partially bury eyes in the piles of worms) on each medusa.
4. For eyes on mummy cupcakes, use chocolate frosting to attach two green sunflower kernels to each of the remaining 6 cupcakes. Spoon the remaining white frosting into a pastry bag fitted with a ribbon tip. Pipe strips of white frosting back and forth to cover top of each cupcake, leaving eyes showing.
Per cupcake: 362 cal., 13 g total fat (6 g sat. fat), 43 mg chol., 237 mg sodium, 58 g carb., 0 g dietary fiber, 40 g sugar, 3 g protein.
Creepy Spider Cake
To make this cake, frost a round 2-layer cake with orange-tinted frosting. Spoon additional orange frosting into a pastry bag fitted with a round tip and pipe dots around the base of the cake. Fill a pastry bag fitted with a coupler and a small round tip with black-tinted frosting. Pipe frosting onto cake in a spider web design. For the spiders, cut the tops off one 21⁄2-inch cupcake and two 13⁄4-inch cupcakes. Place cupcake tops on cake. Pipe stars onto bodies of spiders with black-tinted frosting in a pastry bag fitted with a small star tip. For legs, use pieces of black shoestring licorice. For eyes, cut small marshmallows into slices and add a dot of black frosting for the pupils.
Ghostly Cupcakes
Prep: 45 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 12 cupcakes
12 21⁄2-inch White Chocolate Cupcakes or other 21⁄2-inch white cupcakes in paper bake cups*
1 16-ounce can vanilla frosting
12 13⁄4-inch White Chocolate Cupcakes or other 13⁄4-inch white cupcakes
12 small glazed or plain doughnut holes
1 recipe Easy Homemade Fondant or 16 ounces white rolled fondant icing
Black candy-coated sunflower kernels or 1 tube black icing
1. Set the 21⁄2-inch White Chocolate Cupcakes on a flat surface. Spoon vanilla frosting into a pastry bag fitted with a small round tip. Pipe some of the frosting onto tops of cupcakes. If necessary, remove paper bake cups from the 13⁄4-inch White Chocolate Cupcakes. Place them upside down on the tops of the large cupcakes. Generously pipe some frosting onto top of each small cupcake. Top each with a doughnut hole. If desired, pipe a little frosting on the tops of the doughnut holes. If necessary, use frosting to secure any unstable parts of stacks.
2. Shape Easy Homemade Fondant into 11⁄2-inch-diameter balls. (Work with one ball of fondant at a time and keep remaining fondant covered until needed.) On parchment paper, roll one ball into a 6-inch-diameter circle. Drape fondant circle loosely over a cupcake stack, pressing or creasing the fondant in places to make the stack look more ghostly. Repeat to make 12 ghostly cupcakes.
3. For faces, use frosting to attach sunflower kernels to the fondant for eyes and mouths or use black icing to pipe eyes and mouths.
White Chocolate Cupcakes
Preheat oven to 350°F. Line sixteen 21⁄2-inch and twelve 13⁄4-inch muffin cups with white paper bake cups.* In a large mixing bowl beat 4 ounces cream cheese, softened, with an electric mixer until fluffy. Add 1 package 2-layer-size white cake mix, 1 cup milk, 1⁄2 cup vegetable oil, and 4 eggs. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in 1 cup finely chopped white baking chocolate with cocoa butter or miniature white baking pieces. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake about 20 minutes for 21⁄2-inch cupcakes, about 14 minutes for 13⁄4-inch cupcakes, or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place extra unfrosted cupcakes in a single layer in airtight containers or resealable freezer bags; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
*Test Kitchen Tip:
If you prefer to make only one size cupcakes for another use, use twenty-two 21⁄2-inch or forty-eight 13⁄4-inch muffin cups. If you don’t have enough muffin cups or if all of the cupcakes do not fit into the oven at one time, store the remaining batter in the refrigerator while the first batch bakes.
Per cupcake: 748 cal., 30 g total fat (11 g sat. fat), 72 mg chol., 461 mg sodium, 113 g carb., 0 g dietary fiber, 92 g sugar, 5 g protein.
1. Pipe some of the frosting onto the top of a large cupcake; place one of the smaller cupcakes, top side down, on the frosting.
2. Pipe additional frosting on the second cupcake. Place a doughnut hole onto the frosting on the smaller cupcake.
3. Carefully drape a 6-inch circle of fondant over the stack of cupcakes and doughnut holes.
HOLIDAYS
Turkey Tom Cupcakes
Prep: 2 hours 30 minutes Bake: 19 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
2 cups Chocolate Butter Frosting or two 16-ounce cans chocolate frosting
12 Pumpkin Cupcakes or other 21⁄2-inch cupcakes in paper bake cups
6 large marshmallows, halved crosswise
Candy corn
Gold sparkling decorating gel*
Crème-filled rolled wafer cookies, such as Pirouettes
1⁄4 cup Creamy White Frosting or canned creamy white frosting
24 miniature semisweet chocolate pieces
12 small orange gumdrops, halved
1. Line a baking sheet with waxed paper. Set aside. Spread half of the Chocolate Butter Frosting onto tops of Pumpkin Cupcakes. In a microwave-safe bowl microwave 1⁄2 cup of the remaining chocolate frosting on 100% power (high) for 10 to 20 seconds or until frosting is melted, stirring every 5 seconds. Stick toothpicks into uncut tops of marshmallow halves. Dip marshmallow halves into melted frosting, turning to coat; let excess drip off into bowl. (If frosting thickens, microwave for a few seconds more.) Place marshmallows, pick ends up, on prepared baking sheet. Carefully remove picks. Let stand until set.
2. Cut a small slit in the center of each marshmallow half. For beak, insert a candy corn into each slit, with pointed end sticking out. Using decorating gel, carefully pipe a turkey wattle up and over each beak.* Place a coated marshmallow half slightly off-center on each frosted cupcake. For feathers, break wafers into pieces; insert pieces into each cupcake in a half circle around the marshmallow head.
3. Spoon Creamy White Frosting into a heavy resealable plastic bag. Snip a small piece from one corner of bag. Pipe small rounds on the marshmallows for eyes. Press a miniature chocolate piece into each white round. Spoon remaining chocolate frosting into a pastry bag fitted with a star tip. Pipe chocolate frosting around the edges of marshmallow heads. For the feet, press 2 gumdrop halves below the head on each cupcake.
Pumpkin Cupcakes
Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups; set aside. Prepare 1 package 2-layer-size yellow cake mix according to package directions, except use 3⁄4 cup water and 1⁄3 cup oil. Stir 1 cup canned pumpkin, 1⁄2 cup sour cream, and 1 teaspoon pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place extra unfrosted cupcakes in a single layer in airtight containers or resealable freezer bags; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
*Test Kitchen Tip:
If you prefer, tint about 1⁄2 cup white frosting with red food coloring and use to pipe wattles.
Per cupcake: 386 cal., 14 g total fat (6 g sat. fat), 16 mg chol., 206 mg sodium, 66 g carb., 1 g dietary fiber, 52 g sugar, 1 g protein.
Stick a toothpick into the uncut top of a marshmallow half. Holding onto the toothpick, dip marshmallow halves into melted frosting. If necessary, use a spoon to drizzle frosting over top of marshmallows. Place marshmallows on waxed paper. Carefully pull out toothpicks.
Easy Pumpkin Pies
Start to Finish: 30 minutes
Prepare one 7.2-ounce package fluffy white frosting mix according to package directions or prepare Sweetened Whipped Cream Frosting. Remove 11⁄2 cups of the frosting; stir in the 1⁄2 teaspoon cinnamon and the orange food coloring. Spread the orange frosting onto twelve 21⁄2-inch cupcakes. Sprinkle with graham crackers. Spoon a small amount of the white frosting on top of each cupcake. If desired, sprinkle with additional cinnamon and/or nutmeg.
New Year’s Toast
Prep: 1 hour Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size white cake mix
Champagne
1 recipe Champagne Frosting
Easy Homemade Fondant or white rolled fondant icing
Pink or white luster dust
Pink pearl candy beads*
1. Line twenty-four 21⁄2-inch muffin cups with paper bake cups.
2. Preheat oven to 350°F. Prepare cake mix according to package directions, substituting champagne for the water. Fill muffin cups; bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
3. Spoon Champagne Frosting into a pastry bag fitted with a large star tip. Pipe frosting onto cupcakes while dragging the tip across the top of each cupcake to create waves for a “bubbly” look.
4. Use your hands to shape Easy Homemade Fondant into balls ranging in size from 1⁄4 to 3⁄4 inch. (You’ll need several dozen balls.) Use a clean, dry artist’s paintbrush to paint luster dust onto balls.
5. Arrange fondant balls on cupcakes, placing several balls on each cupcake. Arrange candy beads on cupcakes. If desired, serve cupcakes in shallow champagne glasses.
*Test Kitchen Tip:
Pearl candy beads can be found in the cake decorating departments of hobby and crafts stores. If you can’t find the beads, create small bead-size balls from pink-tinted Easy Homemade Fondant or rolled fondant icing.
Champagne Frosting
Prepare Creamy White Frosting as directed, except substitute 2 tablespoons champagne for 2 tablespoons of the water. If desired, use red and brown food colorings to tint frosting a creamy deep pink.
Per cupcake: 245 cal., 10 g total fat (3 g sat. fat), 0 mg chol., 146 mg sodium, 36 g carb., 0 g dietary fiber, 28 g sugar, 1 g protein.
1. Break off pieces of Easy Homemade Fondant and use your hands to roll into smooth balls.
2. Dip a clean artist’s paintbrush into luster dust and spread it evenly over each fondant ball.
Easy Confetti Celebration Cupcakes
Start to Finish: 45 minutes
Spread or pipe canned vanilla frosting onto tops of twenty-four 21⁄2-inch cupcakes. Sprinkle with multicolor confetti sprinkles. Tint the remaining vanilla frosting with food colorings to desired colors. Place each color of frosting in a separate heavy resealable plastic bag. Snip off a very small piece from one corner of each bag. Pipe strands of the colored frostings over cupcakes and serving plate to look like streamers.
Love Note Cupcakes
Prep: 50 minutes Bake: at 350°F per package directions Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size German chocolate cake mix
1 2-ounce bottle red food coloring (1⁄4 cup)
1 recipe White Chocolate Whipped Cream
1 recipe Mascarpone Frosting
2 cups Chocolate Butter Frosting or canned chocolate frosting
1. Line twenty-four 21⁄2-inch muffin cups with paper bake cups.
2. Preheat oven to 350°F. Prepare cake mix according to package directions, except use a mixture of red food coloring and water to equal the amount of water called for in the package directions. Fill muffin cups; bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
3. Spoon White Chocolate Whipped Cream into a pastry bag fitted with a large round or star tip. Insert tip into the top of each cupcake. Squeeze some of the whipped cream into the center of each cupcake.
4. Spread some of the white Mascarpone Frosting, pink Mascarpone Frosting, and Chocolate Buttercream onto tops of cupcakes. Spoon the remaining frostings into separate pastry bags fitted with small round tips or small star tips. Pipe messages or draw hearts onto cupcakes. Store in the refrigerator.
White Chocolate Whipped Cream
In a small saucepan combine 3 ounces white baking chocolate with cocoa butter, chopped, and 1⁄4 cup whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a chilled large mixing bowl beat 3⁄4 cup whipping cream with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Add cooled white chocolate mixture. Beat on medium to high speed just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours before using.
Mascarpone Frosting
In a large mixing bowl beat 1⁄2 cup mascarpone cheese or cream cheese, softened, and 2 tablespoons butter, softened, with an electric mixer on medium to high speed until smooth. Beat in 1⁄2 teaspoon vanilla. Gradually add 4 cups powdered sugar, beating well. Beat in enough milk (2 to 4 teaspoons), 1 teaspoon at a time, until frosting reaches spreading consistency. Use red food coloring to tint desired amount of frosting pink.
Per cupcake: 374 cal., 16 g total fat (8 g sat. fat), 57 mg chol., 181 mg sodium, 56 g carb., 1 g dietary fiber, 47 g sugar, 3 g protein.
Easy Rose Bouquet
Start to Finish: 40 minutes
Frost twelve 21⁄2-inch chocolate, white, or strawberry cupcakes with canned chocolate, vanilla, or strawberry frosting. Unwrap and peel open 6 to 9 sheets red rolled fruit leather. Cut sheets into 1-inch-wide strips. Coat each strip with granulated sugar. To make each rose, loosely coil a strip, pinching coil together at the bottom and allowing top edge to remain loose. Gently turn down some of the top edge to open up the rose. Pinch the bottom of the rose together to make a point. Arrange a rose on each cupcake.
Bird’s Nest Cupcakes
Prep: 1 hour 30 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 28 (21⁄2-inch) cupcakes
1 cup butter
4 eggs
23⁄4 cups cake flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 8-ounce carton sour cream
1⁄3 cup orange juice
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
11⁄4 cups sugar
1 recipe Citrus Frosting or 11⁄2 cups other frosting
6 ounces vanilla candy coating
4 cups chow mein noodles
1⁄2 to 2⁄3 cup (about 84) pastel-color candy-coated egg-shape milk chocolate candies or jelly beans
1. Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty-eight 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together cake flour, baking powder, baking soda, and salt. In a small bowl combine sour cream, orange juice, lemon peel, and lemon juice. Set aside.
2. Preheat oven to 350°F. In a very large mixing bowl beat 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 about 3 minutes or until light and fluffy, scraping sides of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread Citrus Frosting onto tops of cupcakes. In a small microwave-safe bowl microwave candy coating on 100% power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until completely melted. In a large bowl combine chow mein noodles and the melted candy coating. Shape chow mein noodle mixture into a nest on top of each cupcake.*
6. Add 3 candy-coated milk chocolate candies to each nest.
Citrus Frosting
In a medium bowl stir together one 16-ounce can cream cheese or vanilla frosting and 1⁄2 teaspoon finely shredded lemon peel.
*Test Kitchen Tip:
If mixture begins to set up, heat it in the microwave on 100% power (high) for 10 seconds at a time until softened.
Per cupcake: 303 cal., 14 g total fat (8 g sat. fat), 52 mg chol., 194 mg sodium, 41 g carb., 0 g dietary fiber, 26 g sugar, 3 g protein.
Easy Easter Bunny Bites
Start to Finish: 40 minutes
Spoon frosting into a pastry bag fitted with a multiopening tip. Pipe frosting onto tops of twelve 21⁄2-inch cupcakes. On a work surface sprinkled with granulated sugar, use a rolling pin to flatten large white gumdrops; cut or shape flattened gumdrops into triangles to use for ears. Press ends of two gumdrop triangles into the frosting near top of each cupcake head; press into frosting to attach. Use pink icing to pipe insides of ears. Use black icing to pipe whiskers. Add a pink jelly bean nose. Pipe vanilla frosting for eyes (or use large white round candies); pipe a pupil onto each eye with black icing.
Sparkler Cupcakes
Prep: 45 minutes Stand: 1 hour Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
1⁄2 cup red candy coating disks
1⁄2 cup blue candy coating disks
1⁄2 cup white candy coating disks
21⁄2 cups Creamy White Frosting or canned creamy white frosting
12 Confetti Cupcakes or other 21⁄2-inch cupcakes in paper bake cups
Red, white, and blue sprinkles and/or jimmies (optional)
1. Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100% power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Spoon melted candy coatings into three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1⁄4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)
2. Meanwhile, spoon Creamy White Frosting into a disposable pastry bag fitted with a medium star tip. Pipe frosting onto tops of Confetti Cupcakes.
3. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like sparklers. If desired, sprinkle with colored sprinkles.
Confetti Cupcakes
Preheat oven to 350°F. Line twenty-four to twenty-six 21⁄2-inch muffin cups with paper bake cups. In a large mixing bowl beat 1 package 2-layer-size white cake mix, one 4-serving-size package instant cheesecake pudding and pie filling mix, 1 cup water, 3 eggs, 1⁄2 cup sour cream, and 1⁄3 cup vegetable oil with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping sides of bowl occasionally. Stir in 1⁄2 cup red, white, and blue sprinkles or jimmies. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 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 cups. Cool completely on wire racks.
Per cupcake: 493 cal., 25 g total fat (8 g sat. fat), 32 mg chol., 230 mg sodium, 64 g carb., 0 g dietary fiber, 54 g sugar, 3 g protein.
1. Cut a small hole from corner of bag; pipe zigzag patterns onto waxed paper.
2. Once zigzag sticks of candy coating are hardened (place in the freezer if necessary), gently peel sticks from paper.
Easy Berry Cheesecakes
Start to Finish: 25 minutes
Spoon frosting into a pastry bag fitted with a large star tip. Insert tip into tops of twelve 21⁄2-inch cupcakes. Squeeze about 2 teaspoons of the frosting into the center of each cupcake. Pipe swirls of the remaining frosting onto tops of cupcakes. Arrange fresh blueberries and strawberry halves on cupcakes. Store in the refrigerator. If desired, dust with powdered sugar just before serving.
