BEACH TOWEL PULL-APART CUPCAKE CAKE
Channel your inner beach bum with this beachy dessert (no sand included!). It's worth tracking down a bench scraper (a flat and rectangular metal baking tool) to help smooth out the buttercream blanket design.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Color about 2 cups buttercream yellow. Color about 2 cups buttercream orange. Color about 2 cups buttercream turquoise. Transfer each color as well as the remaining 4 cups white buttercream to pastry bags fitted with large plain round tips.
- Arrange a 4-by-6 rectangle of cupcakes. Cover all the cupcakes with about half the white buttercream and spread to cover. Chill the cupcakes until the frosting is firm, about 15 minutes. Starting at one of the top corners the rectangle, pipe horizontal lines in different colors and thicknesses, keeping the lines as straight as possible. Reserve about a quarter of each frosting to decorate the top.
- Use a bench scraper (a flat and rectangular metal baking tool) to flatten and smooth the buttercream: With a gentle amount of pressure, drag the bench scraper along the buttercream in the same direction as the stripes, making sure to clean it after each swipe. Pipe an orange pair of flip flops on the blanket and make the strap with sour belts. Pipe a white outline of sunglasses and fill in the lens with blue. Pipe a white sunscreen bottle on the blanket. Decorate the sunscreen bottle as desired.
PULL-APART CUPCAKE SNOWMAN
Try a new party trick this holiday season: pull-apart cupcakes!
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 23 cupcakes
Number Of Ingredients 6
Steps:
- Arrange 14 cupcakes in a tight circle on a platter or cake board for the body and 7 cupcakes in a smaller tight circle for the head. Add 2 cupcakes for the scarf.
- Using a small serrated knife, cut 7 chocolate wafer cookies in half; spread frosting on the back and arrange around the edge of the cupcake circles as shown to round out the shape.
- Cut 6 more cookies into quarters. Spread frosting on the back, then use to fill in the gaps between the cupcakes.
- Transfer the remaining frosting to a piping bag with a 1/2-inch round tip. Pipe dots of varying size all over the cupcakes and cookies to cover completely. Add chocolate candies for eyes and buttons and trim a circus peanut for the nose. Roll out the fondant until 1/4 inch thick; trim into 2 strips for the scarf and fringe the ends. Place on the snowman.
PULL-APART POOL CUPCAKE CAKE
It's everybody into the pool for this fun summer dessert that requires little more than box cake mix, frosting and colorful supermarket candy.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- For the cupcakes: Line two 12-cup muffin pans with cupcake liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely.
- In a clean mixer bowl, combine 1 1/2 tubs of the frosting and about 1/4 teaspoon blue food coloring. Beat until smooth and no streaks remain, adding more color if needed to make a light blue frosting.
- Dollop a tiny bit of blue frosting on the bottom of the liner of one of the cupcakes (this will help anchor it to the serving tray), then dollop a generous amount on top of the cupcake. Anchor the cupcake to a serving tray large enough to hold all 24 cupcakes. Repeat with the remaining cupcakes, arranging them in a 4-by-6 cupcake grid with the edges touching.
- Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the liners.
- Put the remaining 1 1/2 tubs white frosting in a pastry bag fitted with a large round tip. Pipe the outline of a rectangle in white (about 5 by 7 inches) closer to one short edge of the cupcake grid to make the pool. Pipe around the outline of the rectangle all the way to the edges of the cupcake grid with white, leaving the inside of the pool blue. Smooth the white frosting with an offset spatula.
- For the decorations: Arrange a row of blue candy-coated chocolates on the white frosting around the perimeter of the pool, then arrange another row of blue candy-coated chocolates around the outer perimeter of the cupcake grid. Fill in between the 2 blue rows with rows of white candy-coated chocolates to make the pool deck. Chill the cake 30 minutes to set the frosting inside the pool.
- Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Stir in the blue gelatin until dissolved. Combine a mixture of water and ice in a measuring cup to make 1/2 cup. Stir into the dissolved gelatin until the ice melts. Chill the gelatin mixture while the cake chills. After 30 minutes, pour the gelatin into the pool. Chill until completely set, about 2 hours.
- Cut 2 strips of sour candy belt, each slightly larger than a graham bear, to make beach towels. Lay 1 bear on each towel and arrange them to relax by the pool. Add a drink umbrella over each to shade them from the sun.
- Cut the candy necklaces open where they tie to make 2 long strips. Cut 2 strips the same size as the length of the pool and arrange them over the gelatin for lanes. Gently pull out and discard the strings, keeping the candies in straight lines. Arrange 3 bears around a jawbreaker in the pool to play a game of volleyball. Stick a bear in each gummy ring candy for floaties and add to the pool.
- Cut the chocolate chew into 4 pieces crosswise to make legs for the diving board. Cut a 1 1/2-inch piece from the white taffy and attach it to the legs to make a diving board. Set at the deep end of the pool and press a bear at the end, ready to dive in.
- Cut the green taffy into a rectangle a little larger than a bear. With the back of a paring knife, score lines in the taffy to resemble the puffy parts of a blow-up raft. Stick a bear on the raft and add him to the pool. Stick the remaining bears in the pool to hang out.
YUKON CORNELIUS PULL-APART CUPCAKE CAKE
Yukon Cornelius is my favorite, and an all-time classic, character from "Rudolph the Red-Nosed Reindeer." Did you know that when he would throw his pick axe into the ice and taste the end of it, that he was actually looking for peppermint to mine? As such, I created this cupcake cake in his image with dark chocolate cupcakes filled with a peppermint-white chocolate ganache, and topped with peppermint buttercream. This is a fun and showstopping dessert--perfect for a "Rudolph" watch party! If not serving immediately, store in the fridge no longer than 1 to 2 days before serving.
Provided by Kim
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 3h20m
Yield 24
Number Of Ingredients 31
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
- Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
- Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
- Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
- Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
- Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
- Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
- Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
- Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
- Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
- Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
- Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
- Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.
Nutrition Facts : Calories 653.4 calories, Carbohydrate 85 g, Cholesterol 82.8 mg, Fat 35.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 21.4 g, Sodium 283.5 mg, Sugar 61.2 g
WATERMELON CUPCAKES
My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon 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, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 385 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 282mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
SPECIAL OCCASION PULL-APART CAKE
Steps:
- On a 13-by-11-inch cake board or serving platter, arrange the cupcakes into milestone birthday numbers (or the initials of the person you're celebrating!). Plan to have about two dozen cupcakes on hand to work with and 6 to 8 cups frosting. (The cupcakes that are not used for the pull-apart cake can be frosted and served on the side.) Place approximately 1/4 cup frosting on top of each cupcake using two spoons. Use an offset spatula to smooth the frosting into an even layer across the cupcakes. Transfer 2 cups of the frosting to a disposable pastry bag or resealable plastic bag fitted with a star tip. Pipe stars of buttercream onto the surface of the frosted cake. Decorate with candy pieces and fresh edible flowers.
More about "watermelon pull apart cupcake cake food"
HOW TO MAKE PULL-APART WATERMELON CUPCAKES - DELISH
From delish.com
カテゴリ Dessert合計時間 1 時間
- Prepare vanilla cake batter according to package instructions and divide batter between cupcake liners.
- Make frosting: Meanwhile make buttercream: In a large bowl using a hand mixer (or the bowl of a stand mixer using the paddle attachment), beat butter until fluffy.
WATERMELON PULL-APART CAKE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
推定読み取り時間 3 分
- Stand the pastry bag in a quart container or pint glass and fold the bag down over the edges to make it easier to fill
- In a small bowl, tint 1½ cups buttercream deep green, mixing in small amounts of food coloring until achieving your preferred shade
- In another small bowl, tint 3 cups buttercream deep pink and add a few drops of red for a color resembling bright red and ripe watermelon flesh
WATERMELON CUPCAKES {PULL APART CUPCAKES} - CAKEWHIZ
From cakewhiz.com
5/5 (1)合計時間 1 時間カテゴリ Dessertカロリー 405 (1 人分)
FOOTBALL STADIUM PULL APART CUPCAKE CAKE - FOOD …
From foodnetwork.com
著者 Heather Bairdステップ数 15難易度 Intermediate
20+ CUTEST AND MOST CREATIVE PULL APART CUPCAKE CAKES
From coolcreativity.com
MOIST RAINBOW CUPCAKE RECIPES | EASY PULL APART ...
From youtube.com
EASY WATERMELON CUPCAKES - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
SUMMER PULL-APART CUPCAKE CAKES : FOOD NETWORK ...
From foodnetwork.cel02.sni.foodnetwork.com
HOW TO MAKE A WATERMELON PULL-APART CAKE | KRIS …
From youtube.com
WATERMELON CUPCAKES - MAMA'S ON A BUDGET
From mamasonabudget.com
WATERMELON CUPCAKES: EASY WITH CAKE MIX - CHOPNOTCH
From chopnotch.com
PULL-APART WATERMELON CUPCAKES | PUNCHFORK
From punchfork.com
WATERMELON PULL-APART CUPCAKE CAKE - FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
WATERMELON PULL-APART CUPCAKE CAKE | RECIPE IN 2023 ...
From pinterest.com
SUMMER PULL-APART CUPCAKE CAKES - FOOD NETWORK
From foodnetwork.com
WATERMELON PULL-APART CUPCAKE CAKE | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love