CLOWN CUPCAKES
Throwing a children's party can be a real circus if you serve the colorful clown cupcakes our Test Kitchen created. Set up a cupcake decorating table and let the kids make funny faces with their favorite candies.
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Prepare and bake cake batter according to package directions for cupcakes. Cool completely on wire racks. Divide two cans of frosting among three bowls; tint with yellow, red and blue food coloring., For clown hats, use a serrated knife or kitchen scissors to cut 2 in. from the open end of each cone. Frost cones with tinted frosting; decorate with baking bits. Place on waxed paper for 30 minutes or until frosting is set., Frost cupcakes with remaining vanilla frosting. Leaving room for the hat on each cupcake, make a clown face and hair with candies. Pipe a matching ruffle on each. Carefully position a hat on each cupcake.
Nutrition Facts :
CLOWN CUPCAKES
I made these clown cupcakes for a circus-themed party for my daughter and the kids loved them. They are easy enough to decorate that you can put your kids to work.
Provided by barbara
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine butter and sugar in a bowl. Beat using an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Mix in vanilla extract. Stir flour, baking powder, and salt together in a separate bowl. Alternate adding flour mixture and all the milk in small amounts, mixing well after each addition.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Combine cream cheese and butter in a bowl. Beat using an electric mixer until creamy. Add confectioners' sugar 2 tablespoons at a time and mix. Add vanilla extract after 1/2 the confectioners' sugar has been incorporated.
- Frost each cooled cupcake with a layer of cream cheese frosting. Place 2 chocolate chips for eyes, 1 red M&M® candy for the nose, and 1 gummy worm for the mouth on each cupcake. Place 2 rows of orange M&M's® on top to make the hair.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 47.6 g, Cholesterol 70.7 mg, Fat 17.9 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 11 g, Sodium 118.6 mg, Sugar 30.3 g
CLOWN FISH CUPCAKES
Go fish: Whether you've got a Finding Nemo fan or fish tank enthusiast on your hands, this swimmingly sweet treat will be hard to keep from eating.
Provided by Food Network Kitchen
Categories dessert
Yield 12 clown fish cupcakes
Number Of Ingredients 8
Steps:
- For the eyes: Place the malt balls cut side down on the work surface. Add a mini chocolate chip as a pupil to each ball by gluing with a little buttercream. Set aside.
- For the mouths: Place the small orange gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth.
- For the tails and fins: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices. Cut 12 of these pieces in half crosswise to make fins. Make tails from the remaining 12 slices by cutting and removing a wide "V" into the concave side of the candy. Set aside.
- For the stripes: Unroll the licorice and cut twelve 2 1/2-inch strips and twelve 3-inch strips. Separate the two sides of each strip.
- To assemble: Frost each cupcake with about 2 tablespoons buttercream. Arrange a long and a short piece of licorice across one end of each cupcake, placing the longer piece toward the middle and the shorter piece toward the edge, about 1/4 inch apart to make a stripe. Repeat with another set of licorice pieces across the other end of the cupcake. Trim the licorice pieces so that they are even with the edges of the cupcake.
- Attach the eyes, mouth, fins and tails by pressing gently into the frosting. Carefully sprinkle with orange nonpareils, leaving the 2 white stripes between the licorice pieces free of orange. Repeat steps for all cupcakes.
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- Prepare 4 bowls of frosting using one and half cans frosting (or about 1/2 cup buttercream) in each bowl. Add enough food color gel in each bowl to achieve a rich color and stir.
- Using a knife or pastry brush, coat each sugar cone with icing and smooth out with finger. Put a dollop of icing on the tip end of each cone and dip the end into the sprinkles. You will end up with 6 cones of each color. Set aside and allow to thoroughly dry.
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