Teddy Bear Cupcakes Food

VALENTINE TEDDY BEAR CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Prepare muffin tins with cupcake liners.
• Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl.
• In a separate bowl, combine the eggs, milk, oil and vanilla extract.
• Using an electric mixer, add bowl of wet ingredients to the bowl of dry ingredients, beating on medium until the batter is smooth.
• Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
• Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
• Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
• Allow to cool slightly before transferring to wire racks.
• Beat together powdered sugar, butter and cocoa powder in a mixing bowl.
• Add the vanilla and chocolate until well incorporated.
• Add in the heavy whipping cream, and continue to mix until stiff peaks form.
• Scoop the frosting into a decorating bag with a star tip.
• Generously cover each cupcake with chocolate frosting. You'll want enough to place your Reese's cup bears into so that they are secure.
• Pour each color of candy melts into their own plastic decorating bag and cut the tip so there is a small opening.
• Take one peanut butter or chocolate wafer for each bear, then cut them in half. Use the black candy melt as glue, to affix the chocolate wafer halves to the top of your Reese's cups as "ears." Hold wafers in place until the chocolate sets.
• Draw a large dot of the melted chocolate candy onto the back of a whole peanut butter or chocolate wafer and the place in the middle of the Reese's cup. This will be the nose.
• Use your melted white chocolate to draw eyes on the bear's face. Allow to dry.
• Use the melted dark chocolate to draw a pupil on each eye.
• Carefully turn your Reese's cup bears sideways, and press the bottom into the chocolate frosting on top of your cupcake. Make sure the bear is securely in place before letting go.
• Add two Whoppers on either side of the Reese's cups to be your bear's arms.
• Finally, place a candy heart into the frosting between your Whoppers.

TEDDY BEAR CUPCAKES

Steps:

• Heat oven to 350°F (325°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, peanut butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 15 to 21 minutes or until toothpick inserted in center comes out clean and tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Reserve 1/4 cup of the frosting. Spread remaining frosting over tops of cupcakes. Sprinkle each cupcake with 1/2 teaspoon each chocolate chips and peanuts; press gently into frosting.
• Spread about 1/2 teaspoon reserved frosting on flat sides of 2 graham snacks. Place candle between frosted sides of graham snacks; press gently together. Repeat with remaining snacks, frosting and candles. Place on cupcakes, pressing candles slightly into cupcakes to hold in place. Store loosely covered.

TEDDY BEAR VACATION CUPCAKES

Steps:

• Heat oven to 350 for shiny pans or 325 for dark or nonstick. Place baking cups in 24 regular sized muffin cups.
• In large bowl make cake mix as directed on box. Divide evenly among muffin cups.
• Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to cooling rack. Cool completely, about 30 minute.
• Stir blue food color into frosting until blended. Frost cupcakes.
• Cut 1 1/2 inch pieces from fruit snack roll, peel off paper backing. Use fruit snack as beach towel, crushed graham snacks, blue sugar, teddy bears, umbrellas, gummy candies and fish crackers to decorate.

TEDDY-AT-THE-BEACH CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Tightly wrap 12 cupcakes; freeze for a later use.
• Stir blue food color into frosting until blended. Frost remaining 12 cupcakes with frosting.
• Cut six 1 1/2-inch pieces from fruit snack roll; peel off paper backing. Use fruit snack and remaining ingredients to decorate cupcakes as shown in photo or as desired.