NOSTALGIC POPPING CANDY CUPCAKES
Provided by Food Network
Time 24m
Yield about 55 mini cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
- Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract. Stir in the vegetable oil. Fold in the flour mixture, alternating with the buttermilk.
- Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes. Cool completely, and then frost with Popping Candy Buttercream and enjoy!
- Beat together the butter and vanilla extract until smooth. Beat in the powdered sugar, 1 cup at a time, adjusting for taste. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick. Frost the cupcakes with the buttercream, and then sprinkle 1 to 2 teaspoons popping candy per cupcake.
CANDY CUPCAKES
Rich chocolaty cupcakes include a cream cheese surprise. Get kids in on the fun by letting them help decorate. ‐Mrs. Walter Jacobson, Ashland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 26
Steps:
- In a large bowl, beat the sugar, water, oil, eggs, vinegar and vanilla until combined. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups half full., For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the egg, salt and food coloring. Fold in chocolate chips. Drop by heaping tablespoonfuls into the center of each cupcake. , Bake at 350° for 20-25 minutes or until a toothpick inserted into cake part of cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and food coloring. Add enough milk to achieve desired consistency. Frost cupcakes. , Poke shoestring licorice pieces into marshmallows to create antennae; insert into cupcakes. Use candies to decorate alien faces. Store in the refrigerator.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 61g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
CANDY APPLE CUPCAKES
This recipe was in a Woman's Day magazine at work.I haven't made it yet. I am putting it here for safe keeping.
Provided by Zaney1
Categories Dessert
Time 50m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Line 24 muffins cups with paper liners.
- Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in bowl.
- Set aside.
- In different bowl, combine applesauce, sugars, butter, sour cream and eggs.
- Mix until just combined.
- Add flour mixture to applesauce mixture and beat until well combined.
- Divive mixture among lined muffin cups.
- Bake 30 minutes or until toothpick inserted in the middle of a cupcake comes out clean.
- Cool in pan on wire rack for 5 minutes.
- Remove from pan and cool completely.
- GLAZE:.
- Heat caramels in a medium sized saucepan over low heat, stirring frequently.
- Add heavy cream and stir until combined.
- Cool 2 minutes.
- Working quickly, while mixture is still warm, spread 2 tsp of glaze on each cupcake.
- If the glaze gets too hard to spread, reheat on low, stirring until glaze is more melted.
- Insert an ice cream stick in each cupcake and sprinkle with red jimmies or sprinkles if desired.
- Place in freezer for 5 minutes to set.
- Cupcakes should be glazed and served the same day.
Nutrition Facts : Calories 249.7, Fat 7.6, SaturatedFat 4, Cholesterol 33.1, Sodium 218.5, Carbohydrate 43.4, Fiber 0.7, Sugar 26.9, Protein 3.4
SWIRLED CANDY CANE CUPCAKES
Enjoy your Christmas party with these delicious cupcakes made Betty Crocker™ Super Moist™ cake mix and topped with candies - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Top each with crushed peppermint candies.
Nutrition Facts : Calories 251, Carbohydrate 35 g, Fat 2, Fiber 1/2 g, Protein 1 1/2 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 346 mg
CANDY BAR CUPCAKES - 4 WAYS!
Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!
Provided by Betsy Eves
Time 18m
Number Of Ingredients 23
Steps:
- Prepare cupcakes as directed in recipe above.
- FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
- FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
- Allow cupcakes to cool completely before frosting & decorating.
- Prepare buttercream as directed in recipe above.
- Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
- Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.
- In a medium, heavy sauce pan, melt the butter over medium-high heat.
- Add the sugar. cream and salt and whisk until the sugar is dissolved.
- Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
- In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
- Add up to 2Tbsp heavy cream to loosen the frosting.
- Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
- Garnish with a Rolo candy cut in half.
- Prepare the frosting as directed in the recipe above.
- Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
- Garnish with chunks of white & dark chocolate.
- In the bowl of your stand mixer, cream the butter until smooth.
- Add the sifted powdered sugar, one cup at a time and mix until combined.
- Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
- Beat on high for 2 minutes or until light and fluffy.
- Add the chopped mint chocoalte chips and mix until incorporated.
- Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
CANDY BAR-STUFFED CUPCAKES
Got leftover Halloween candy lying around? These Candy Bar-Stuffed Cupcakes are a great way to use 'em up in an easy, tasty way. Throw these cupcakes together with any of your favorite candy bars to bake up a sweet treat!
Provided by Ginsburg Enterprises
Categories Cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Coat muffin tins with cooking spray.
- In a large bowl with an electric mixer on medium speed, cream the butter, sugars, and vanilla until light and fluffy, 1 to 3 minutes. Add eggs and beat well.
- In a medium bowl, whisk together flour and baking soda. Add to wet ingredients and beat on low speed just until incorporated. Scoop batter into prepared muffin tins, filling cups about 1/4 full. Top with candy bars. Spoon remaining batter on top of candy bars, filling cups about 1/2 full.
- Bake 12 to 15 minutes, or until edges are golden. Let cool, remove from tins, then dollop each with frosting.
CANDY FILLED CUPCAKES
Provided by Kristy Still
Number Of Ingredients 8
Steps:
- Prepare the box cake mix with the additional ingredients as instructed on the box.
- Bake the cupcakes per the box mix instructions.
- Once they are completely cool, remove a small portion of the center of the cupcake with a knife or spoon.
- Add a little bit of M&M's® Original to each center portion.
- In a large stand mixing bowl, combine the whipping cream, powdered sugar, and vanilla. Whip on high until the whipped cream is formed.
- Place this in a decorating bag with a Wilton 1M tip and ice the top of each of the cupcakes.
- Add additional M&M's® Original to the iced cupcakes.
- Serve.
Nutrition Facts : ServingSize 24 Servings
SOUR CANDY CUPCAKES
If you love the pucker of sour candies, then these sour candy cupcakes will be right up your alley. The sour dust sprinkled on top gives you an instant pucker when you first take a bite, but the sweetness soon follows. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, lemon juice and food coloring; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 293mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 0 fiber), Protein 2g protein.
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