CATERPILLAR CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Yield 12 caterpillar cupcakes
Number Of Ingredients 8
Steps:
- For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry.
- For the head and body: Roll seven 1/2-inch balls of green fondant. Take one ball and attach a pair of antennae by sticking the licorice into it. With a small brush, dab a little water to moisten the top and attach 2 yellow sprinkles for eyes. Add pupils to the eyes by dipping a skewer into the melted chocolate and make small dots on the yellow sprinkles. Gently press the 6 remaining balls together to form the body of the caterpillar, and curve them to make it look wiggly. Moisten the top of an end ball and affix the caterpillar's head. Repeat to make 11 more caterpillars. Allow them to dry 20 minutes.
- To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the cookie crumbs in a small bowl; invert the cupcakes into the crumbs and press gently to adhere. Top each cupcake with a caterpillar and press them gently into the "cookie dirt" to adhere. Garnish with fondant grass if desired.
RAINBOW CUPCAKES
Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!
Provided by Cookiemonster
Categories Desserts Cakes White Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
- Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
- Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 18.7 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 153.7 mg, Sugar 8.7 g
COLORFUL CATERPILLER CUPCAKES
Your kids will have loads of fun putting these cupcakes together.
Provided by JANET JORDAN
Categories Fruit Desserts
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to350 degrees.Linestandered2 1/2 inch muffin cup with white paper baking cups.
- 2. Beat cake mix, water, oil and eggs in a large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until mixed.
- 3. Divide batter into 6 bowls. Tint each bowl with food coloring. Pour batter into prepared muffin cups filling two thirds full. Bake 15 to 18 minutes or until a toothpick inserted comes out clean. Cool cupcakes in pan on wire racks10 minutes remove cupcakes to wire rack cool completely.
- 4. Frost cupcakes. Place 1 cupcake, flat side down,towards one end of serving platter or cake board. Set aside one cupcake. Stack and alternate remaining cupcakes on their sides facing first cupcake making body a caterpillar.
- 5. Decorate reserved cupcake with assorted candies to make face. Place cupcake on it's side on top of the flat side down cupcake.
RAINBOW CUPCAKES
Make someone smile with these cheery rainbow cupcakes. The striped sponge and buttercream sprinkle topping are sure to brighten anyone's day
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4 and fill a cupcake tray with 10 cases.
- Beat the butter, vanilla and caster sugar together with an electric whisk until pale and fluffy. Gradually whisk in the eggs, scraping down the sides of the bowl after each addition.
- Mix in the flour and a pinch of salt until just combined. Divide into five bowls and colour each a different shade with a drop of food colouring. We chose red, yellow, green, blue and purple.
- Starting with the end of the rainbow (in our case purple), evenly spread 1 tsp of the mixture into each cupcake case using a piping bag or the back of a teaspoon. Top with 1 tsp of the next colour and spread - be careful not to mix the colours together whilst bringing the mix all the way to the edge of the case. Repeat until all the colours are used up and you're left with an even layer of red on the top.
- Bake for 15 mins, until a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, beat the butter until very soft. Add the icing sugar, vanilla extract and a pinch of salt and whisk together until smooth (start off slowly to avoid an icing sugar cloud). Beat in the milk until combined.
- Pipe the buttercream on top of the cupcakes using a circular nozzle, or spread on with a palette knife. Top with sprinkles, if you like.
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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