Celebrationcupcakeswithcitrusfrosting Recipes

FROSTING-FILLED CUPCAKES

Steps:

• 1. For Cupcakes: HEAT oven to 350 degrees F. Line two 12-cup muffin pans with baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide batter evenly into prepared pans. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Insert Easy Frost tip into center of each cupcake and squeeze out a small amount of frosting to create a frosting-filled center.
• 2. For Glaze: PLACE chocolate and butter in small microwave-safe bowl. Microwave on HIGH 1 1/2 to 2 minutes, stirring until smooth. Dip top of each cupcake into glaze. Decorate as desired with coconut, almonds, Easy Frost Frosting or chocolate sprinkles.

CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
• Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)

25 FILLED CUPCAKES YOU'LL FLIP FOR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a filled cupcake in 30 minutes or less!

SMALL-BATCH CELEBRATION CUPCAKES

Steps:

• For the Cupcakes: Preheat oven to 350°F. Line 6 hollows of a standard muffin tin with paper baking cups, skipping every other cup to allow for extra air circulation. Whisk together milk, egg, and vanilla in a liquid measuring cup. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
• Drizzle in butter and beat until crumbly. Slowly beat in milk mixture, scraping down sides of bowl as needed, and beat until incorporated, about 30 seconds. Divide evenly among baking cups, filling each about two-thirds full.
• Bake until light golden and a toothpick inserted in centers comes out clean, 18 to 20 minutes. Let cool 10 minutes, then remove from tin and let cool completely on a wire rack, about 30 minutes.
• For the Frosting: In a medium bowl, beat cream cheese, butter, and vanilla until fluffy. Add confectioners' sugar and salt and continue to beat until completely incorporated and frosting is smooth and creamy. Frost cupcakes and decorate with sprinkles; enjoy the same day they're made.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
• Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
• Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

CONFETTI BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes., To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

ROYAL ICING FOR CUPCAKE ORNAMENTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.

CELEBRATION CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3. Line 2 x 12-hole muffin tins with paper cases. Put the eggs, yogurt, vanilla, sugar, flour, almonds and butter in your largest mixing bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use 2 shelves) until a skewer poked into the centre of the cakes comes out clean. Cool on a wire rack. They can be frozen for up to 1 month or kept in an airtight container overnight.
• To decorate, beat the butter and icing sugar together until smooth and light. Use a teaspoon to spoon a heaped dollop into the centre of each cake or, for speed, spoon into a food bag, cut about 2cm off the corner and pipe a dollop onto each.
• Divide the icing into as many colours as you want - plus a piece left to be white, or to brush with glitter, if you like. Knead a little colouring into each piece until you have a good colour, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds and press down onto the icing to flatten it a bit. Repeat with the other colours to cover all the cakes. Now decorate as you wish, or see our ideas, below.

CELEBRATION CUPCAKES WITH CITRUS FROSTING

Steps:

• Cupcake:.
• Preheat oven to 350°F Line cupcake pans with paper liners. Set aside.
• Stir together flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.
• In a large bowl, beat sugar and 3/4 cup butter at medium speed, scraping bowl occasionally, until creamy.
• Add eggs, one at a time, beating well after each addition.
• Add 1 tablespoon vanilla.
• Reduce speed to low and add flour mixture alternately with milk, beating well after each addition, just until mixed.
• Divide batter evenly among cupcake cups and bake for 23 to 28 minutes or until toothpick inserted near center comes out clean.
• Cool on wire racks 10 minutes and remove cupcakes from pans. Cool completely.
• Frosting:.
• In a large bowl, beat 3/4 cup butter at medium speed until creamy.
• Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, lemon or orange peel, scraping bowl often, until well mixed.
• Stir in corn syrup.
• Frost cupcakes.