Fluttering Cupcakes Food

FLUFFERNUTTER CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
• Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
• Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
• Spread frosting over cupcakes or pipe through a pastry bag.

CREEPING CATERPILLAR CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line 24 cup muffin tins with paper liners. In a large bowl whisk together the cake flour, baking powder and salt. In a stand-alone mixer or using a handheld electric mixer cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing thoroughly after each addition. Add the vanilla and beat to combine. If making chocolate cake add the cooled, melted chocolate and mix well, then add in milk. Gradually add the flour mixture into the butter mixture and mix until just combined. Pour the batter into the prepared tins and bake for 20 minutes. Cool completely. Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar. Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil. Snip licorice into short lengths to form antennae and legs. Place round candies for eyes and mouth. If desired, round candies can be placed on cupcakes for a spotted caterpillar.

FLUTTERING CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line the cupcake pans with the paper cupcake liners.
• Prepare the cake mix according to the package instructions. Pour the cake mix into the lined cupcake pans, and bake for approximately 18 to 21 minutes. Transfer to a wire rack and let cool completely.
• While the cupcakes are baking, prepare the butterfly wings. Line the 2 two sheet pans with waxed paper. Transfer 1 cup of vanilla frosting to the microwave-safe bowl; heat in the microwave for 10 to 15 seconds, stirring occasionally, until the texture of slightly whipped cream. Dip the pretzels in the warmed vanilla frosting until they're almost covered. Dab off any excess frosting, and then sprinkle with the pink decorating sugar before the icing sets. Transfer to the lined sheet pans; set aside and let cool completely.
• Tint 1 can of vanilla frosting green; spread it on top of the cooled cupcakes. Refrigerate until the frosting is set.
• Using the photo as your guide, decorate the cupcakes as follows: Cover the top with green M&M'S Brand Chocolate Candies on the outside edge of each cupcake. Press the small tips of the pretzels on top of the cupcakes for wings. Place one M&M'S Brand Peanut Chocolate Candies for the head. Arrange a line of same-color M&M'S Brand Peanut Chocolate Candies for the body.