His And Hers Tuxedo Cupcake Recipes

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BROWN SUGAR CORN CAKE CUPCAKE



Brown Sugar Corn Cake Cupcake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 19

1 cup graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 cups cake flour
1 1/4 cups packed brown sugar
1 cup corn
2/3 cup (11 tablespoons) unsalted butter, at room temperature
1/2 cup milk, at room temperature
1/2 cup frozen strawberries
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, at room temperature
4 cups confectioners' sugar
1 1/2 cups cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons vanilla
2 cups fresh strawberries, diced

Steps:

  • For the graham cracker crumbs: Mix the graham cracker crumbs and granulated sugar together in a medium bowl. Stir in the melted butter with a fork until the crumbs are well coated.
  • For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 liners.
  • Using an electric mixer, cream together the cake flour, brown sugar, corn, butter, milk, strawberries, baking powder, vanilla, baking soda, salt and eggs.
  • Scoop the batter into the cupcake liners, sprinkle each with 1 tablespoon of the graham cracker crumbs and bake until cooked through, 20 to 22 minutes. Let the cupcakes cool completely before frosting.
  • For the frosting: Using an electric mixer, cream together the confectioners' sugar, cream cheese, butter and vanilla until fluffy.
  • To assemble: Core out the center of each cupcake and fill with some of the chopped strawberries. Top each with some of the frosting, and a few chopped strawberries.

KARLOFF BISCOFF CUPCAKE



Karloff Biscoff Cupcake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
3/4 cup vegan butter substitute
1/2 cup vegan shortening
3 cups confectioners' sugar
3/4 cup European cookie spread, such as Biscoff Spread
Vanilla extract or soy milk, for thinning, optional
1/2 cup soy milk
2/3 cup chopped vegan dark chocolate (most dark chocolate IS vegan, but always double check!!)
Crumbled European shortcrust biscuits, such as Biscoff cookies, for topping

Steps:

  • For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
  • Sift together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix).
  • Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes. Cool the cupcakes completely before frosting.
  • For the frosting: In a stand mixer with a whisk attachment, mix the vegan butter and shortening for 7 minutes, scraping down the bowl a couple times. Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute. Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate. Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes. If the frosting looks too thick, add a splash of vanilla extract or soy milk.
  • For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil. Pour over the dark chocolate and wait a minute before stirring.
  • Fill a piping bag with frosting and frost the cupcakes. Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top.

HIS-N-HERS COCKTAILS



His-n-Hers Cocktails image

This is the perfect new cocktail to accompany your Valentine's Day dinner: two great drinks that taste even better after a kiss!

Provided by Anthony Caporale

Categories     Vodka Drinks

Time 5m

Yield 2

Number Of Ingredients 8

2 fluid ounces vanilla vodka
1 fluid ounce hazelnut liqueur
½ cup ice cubes
1 fluid ounce raspberry vodka
1 fluid ounce creme de cacao
1 teaspoon chocolate syrup
1 fluid ounce half-and-half cream
2 maraschino cherries

Steps:

  • Prepare his cocktail by pouring the vanilla vodka and hazelnut liqueur into a rocks glass over ice. Pour the contents of the glass into a cocktail shaker, then pour back into the rocks glass to mix.n
  • Prepare her cocktail by pouring the raspberry vodka and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a martini glass rimmed with chocolate syrup, pour in the half-and-half, and garnish with maraschino cherries.n
  • Kiss to mix flavors.n

Nutrition Facts : Calories 246.6 calories, Carbohydrate 17.3 g, Cholesterol 5.6 mg, Fat 1.9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 12.6 mg, Sugar 14.9 g

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