Graduation Day Cupcakes Recipes

GRADUATION CUPCAKES

Steps:

• Place peanut butter cups upside-down onto frosted cupcakes.
• Using small amount of frosting, attach a chocolate square to peanut butter cup.
• Next, pinch the end of 1 piece of licorice to flatten, then place it on the center of the chocolate square, using a small amount of frosting to secure.
• Place 1 piece of candy on top of the flattened end of the licorice, using the frosting to secure it.

SURPRISE GRADUATION CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Press 1 milk chocolate drop in center of each muffin cup.
• Bake and cool as directed on box for 24 cupcakes.
• In medium bowl, beat powdered sugar, butter, melted baking bar and vanilla with electric mixer on low speed until blended. Gradually beat in milk until smooth and creamy. Frost cupcakes; pipe year with melted dark chocolate onto each cupcake. Store loosely covered.

GRADUATION DAY CUPCAKES

Steps:

• Using an offset spatula, spread frosting on middle of cupcakes. Cupcakes can be refrigerated up to 3 days in airtight containers; just before serving, bring to room temperature and top each with a tuile scroll.
• Preheat oven to 375°F. Prepare template: Cut a 2-by-3-inch rectangle from the center of a piece of flexible plastic (discard cutout center). With electric mixer on medium speed, beat egg white and sugar until combined. Beat in flour and salt. Add butter, cream, and vanilla; beat until just combined.
• Place template on a Silpat-lined rimmed baking sheet. Spoon 1 teaspoon batter onto center; spread thinly with an offset spatula. Repeat to fit six on a sheet. Bake, rotating sheet halfway through, until pale golden around edges, about 6 minutes. Immediately loosen cookies with offset spatula; turn over, bottom side up. Starting at a short side, quickly roll one cookie halfway around a skewer, then roll up other side around another skewer until two sides meet. Transfer to a wire rack; let cool. Repeat with remaining tuiles. (If cookies become too cool to shape, briefly return to oven.) Repeat with remaining batter to make 24 tuiles.
• Cut candy belts into quarters lengthwise, then cut crosswise into 4-inch-long strips. Wrap a candy strip around each scroll, and tie to secure. Scrolls can be stored up to 1 week at room temperature in airtight containers.