Star Surprise Cupcakes Recipes

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!

"YOU'RE A STAR!" CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, adding almond extract with the water.
• Meanwhile, on sheet of paper, draw five-pointed star (about 2 inches wide) to use as pattern.
• In small bowl, place half of frosting. Dip toothpick into paste food color; stir food color into frosting in bowl until color is evenly distributed and desired shade. Frost 12 cupcakes with blue frosting. Frost remaining 12 cupcakes with white frosting; sprinkle blue candy sprinkles over white cupcakes.
• In small microwavable bowl, place candy coating. Microwave uncovered on High 30 seconds; stir until melted and smooth. If necessary, microwave 10 seconds longer. Place in heavy-duty food storage plastic bag; seal bag and cut tiny hole in one bottom corner of bag.
• Place paper star pattern under large sheet of waxed paper. Squeezing bag of candy coating, trace the star on waxed paper; move pattern under waxed paper to make 12 stars. Let stars cool until set, about 5 minutes. Remove stars from waxed paper; insert 1 star in each of 12 cupcakes. Store loosely covered.

"A STAR IS BORN" CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper cupcake liners and spray with oil spray.
• For the crust: In a food processor fitted with the blade attachment, add the hazelnuts, brown sugar and gingersnaps, and pulse until a medium-fine paste. Then, add the butter and liqueur, and pulse until it's a paste that sticks when pinched with your fingers. Place 1 tablespoon of the crust into the prepared pans.
• For the cupcakes: In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, and then beat in the extracts. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk and beginning and ending with the flour mixture; beat until combined after each addition. Fold in the caramel pieces with a rubber spatula. Using a small ice cream scoop, scoop the batter into the prepared pans three-quarters of the way full. Bake until a toothpick comes out clean, about 11 minutes. Remove the cupcakes from the pans when cool to the touch.
• For the butterscotch glaze: In a saucepan over low heat, combine the brown sugar, evaporated milk and butter, and cook for 10 minutes, stirring constantly with a wooden spoon. Remove from the heat and allow to slightly cool (it will thicken as it cools). Reserve for assembly.
• For the frosting: In the bowl of an upright mixer fitted with the paddle attachment, beat the butter and salt together until lightened and fluffy. Reduce the speed to low and add the confectioners' sugar. Mix until thoroughly combined. Scrape down the sides of the bowl and add the caramel sauce, heavy cream and vanilla bean paste. Beat on medium-high speed until light and airy and completely mixed, about 2 minutes). Place in a pastry bag fitted with a small star tip and leave at room temperature.
• For the stars: Lay out a large piece of parchment paper on a baking sheet on your work surface and spray with oil spray. In a medium saucepan, mix the granulated sugar, salt and 3/4 cup water; stir over low heat until the sugar dissolves to make a syrup. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan once or twice so the syrup colors evenly to a golden blonde. Remove from the heat and transfer to a flat work surface. Dip the tines of a fork into the golden blonde colored caramel and, in sweeping motions, make a star pattern on the parchment paper. Repeat until the desired amount of stars is achieved. Allow the caramel to harden, and then gently lift off the parchment paper and reserve for cupcake adornments.
• To assemble: Dip the tops of the cooled cupcakes in the room temperature butterscotch glaze. Pipe the caramel buttercream frosting in a 1-inch diameter rosette on top of the glazed cupcakes, and sprinkle with edible star glitter and turbinado sugar. Then finish by adorning with a radiating star topper.

CHOCOLATE SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
• To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

STARS AND STRIPES CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
• Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to look like flag. Store loosely covered.