Festive Snowmen Cupcakes.

You can have Festive Snowmen Cupcakes using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Festive Snowmen Cupcakes

1. It’s 1 box of Cake Mix or Cake recipe and flavor of your choosing..
2. Prepare 24 of Silver Foil Cupcake Liners.
3. It’s 1 1/4 cup of white decorating sugar.
4. Prepare 24 of Thin chocolate cookies (Famous Chocolate Wafers).
5. It’s 12 of orange candy fruit slices.
6. Prepare 2 can of 12 oz. fluffy vanilla frosting.
7. You need 1 of Green food coloring.
8. It’s 1/4 cup of chocolate chips.
9. Prepare 1/4 cup of mini Chocolate chips.
10. You need 1 large of red sprinkles.
11. Prepare 1 small of ziploc bag.

Festive Snowmen Cupcakes instructions

1. Make cake mix according to directions on the box. Place cake mix in silver foil cupcake liners, and bake them for the time directed on box.. Cook completely!!.
2. Place the white decorating sugar in a small shallow bowl..
3. For the hats: using a serrated knife and angling it slightly inward from top to bottom, cut 1/4 inch from opposite sides of the chocolate cookies. Reserve 24 of the smaller cookie pieces for the hat brims..
4. Tint 1/4 cup of the frosting with the green food coloring. Spoon the green frosting into a small ziplock bag, press out the excess air, and seal..
5. Spread the remaining vanilla frosting on the top of the cupcakes, mounding it slightly. Roll the tops in the decorating sugar to cover completely..
6. Press the base of an orange candy nose into the center of each cupcake. Add the large chocolate chips, pointed ends down, for the eyes. Add the mini chocolate chips, pointed ends down, as the mouth..
7. Right before serving, use a small paring knife to cut a slit in each of the cupcakes parallel to the edge. Insert the large cookie piece, small end in. as the hat.. Add a smaller cookie piece cut edge down for the brim. Snip a small (1/8 in) corner from the bag with the green frosting and pipe a decorative edge along the crown of the hat or pipe a few holly leaves and add a couple of red sprinkles..
8. .

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting.

You can have Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting using 24 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

1. You need of FOR STRAWBERRY CUPAKES.
2. It’s 1 2/3 cups of plus 1 tablespoon all purpose flour.
3. It’s 1/3 cup of strawberry puree, see direction step #2, you will need 1 pint of strawberries for the cupcakes and frosting, stemed and sliced.
4. You need 1/2 teaspoon of baking powder.
5. It’s 1/4 teaspoon of baking soda.
6. You need 1 cup of granulated sugar.
7. You need 1/4 teaspoon of salt.
8. You need 1/2 cup of unsalted butter, melted.
9. It’s 1 of large egg.
10. You need 1/4 cup of sour cream.
11. Prepare 3/4 cup of milk.
12. Prepare 1 teaspoon of vanilla extract.
13. It’s 12 of Lindor Dark Chocolate Truffles.
14. Prepare of FOR STRAWBERRY WHIPPED CREAM FROSTING.
15. It’s 1 3/4 cup of heavy whipping cream.
16. You need 3/4 teaspoon of unflavored gelatin.
17. It’s 2 of rablespoon cold water.
18. Prepare 1/3 cup of confectioner's sugar.
19. You need 1 teaspoon of vanilla extract.
20. It’s 1/2 cup of strawberry puree.
21. You need of GARNISH.
22. You need of chocolate shavings, as needed.
23. It’s of fresh strawberries, as needed.
24. Prepare of red and pink sprinkles as needed.

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting instructions

1. Preheat oven to 350°F. Line 12 standard cupcale tins with paper liners.
2. Puree strawberries to a course blend in food processor, set aside. You will need it for the cupcakes and frosting.
3. .
4. In a bowl combine flour, baking powder, baking soda and salt.
5. In another bowl beat together melted butter, sugar, egg, sour cream, milk and vanilla until well blended.
6. Slowly stir in flour mixture until well combined, mixture will be thick.
7. Fold in the 1/3 cup strawberry puree. Evenly divide batter in muffin tins. Bake about 20 minutes until a toothpick comes out just clean.
8. Place on a rack and immediately cut a slit in each cupcake.
9. .
10. .
11. .
12. Gently press a chocolate truffle in the slt to be even with the top of the cupcake.
13. .
14. Carefully remove cupcakes from tins to cool completely before frosting.
15. MAKE STRAWBERRY WHIPPED CREAM FROSTING.
16. Dissolve gelatin in heat proof bowl of cold water for 5 minutes.
17. Fill a small skillet with water and bring to a simmer, add bowl of gelatin and stir to dissolve, turn off heat and let sit until ready to use.
18. Whip cream to soft peaks, add sugar, vanilla and gelatin, whip until it holds its shape.
19. Fold in the 1/2 cup strawberry puree.
20. Frost cooled cupcakes with whipped cream. Garnish with chocolate shavings, sprinkles and fresh strawberries. Store in refrigerator but allow to stand at room temperature 15 minutes before serving. Frosting will firm up after chilling and stay stable for a couple of days..
21. .

Red Velvet Cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Over the past year, the most requested recipe on my blog is… red velvet.

These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can have Red Velvet Cupcakes using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Red Velvet Cupcakes

1. You need 1 1/4 cup of sifted cake flour.
2. Prepare 1/4 tsp of baking powder.
3. It’s 1/4 tsp of salt.
4. Prepare 1 tbsp of regular or Dutch-processed cocoa powder.
5. It’s 1/4 cup of unsalted butter at room temperature.
6. You need 3/4 cup of granulated white sugar.
7. You need 1 large of egg.
8. You need 1/2 tsp of pure vanilla extract.
9. It’s 1/2 cup of buttermilk (or add 1/2 tbsp of white/cider vinegar or lemon juice to 1/2 a cup of milk and let stand 5-10 minutes).
10. Prepare 1 tbsp of liquid red food coloring.
11. You need 1/2 tsp of white distilled vinegar.
12. It’s 1/2 tsp of baking soda.

All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Red Velvet Cupcakes Recipe & Video.

Red Velvet Cupcakes step by step

1. Preheat oven to 350° F (175° C) and line muffin tins with paper cupcake liners.
2. In a large bowl sift together flour, baking powder, salt and cocoa powder.
3. With an electric or with a hand mixer, beat the butter till soft (about1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add vanilla extract and beat until combined..
4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternatively add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour..
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter..
6. Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean..
7. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting, if desired..
8. Makes 12 cupcakes..

Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. What you'll need to make Red Velvet Cupcakes. You should know right off the bat that these cupcakes are made with a lot of food coloring.

Easy chocolate chips muffins/cupcakes. These Easy Chocolate Chip Muffins are just like mom used to make! The batter comes together in just minutes for an easy muffin that's perfect for There are two great ways to keep your muffins from getting soggy. With either method, you'll need to first ensure that your muffins are completely cooled.

These easy Bakery Style Double Chocolate Chip Muffins are full of deep, rich chocolate flavor. They're the ultimate chocolate for breakfast experience. Mini Cakes, Cupcake Cakes, Food Cakes, Cup Cakes, Muffin Recipes, Cupcake Recipes, Biscuit Bread, Egg Cake, Individual Cakes. You can have Easy chocolate chips muffins/cupcakes using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Easy chocolate chips muffins/cupcakes

1. It’s 250 grams of Plain flour.
2. Prepare 2 tsp of Baking powder.
3. It’s 1/2 tsp of Baking soda.
4. You need 2 tbsp of Cocoa powder.
5. It’s 250 ml of Milk.
6. It’s 90 ml of Vegetable oil.
7. It’s 1 tsp of Vanilla extract.
8. Prepare 175 grams of Caster sugar.
9. Prepare 1 large of egg.
10. You need 1 of Desired amount of chocolate chips.
11. You need 1 of Desired amount of marshmallows.

These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Buttery Chocolate Chip Muffins made from scratch. These big, bakery-style Chocolate Chip Muffins boast a soft and moist centre and are filled to the brim with chocolate chips. You'll love how easy these high top muffins are to make.

Easy chocolate chips muffins/cupcakes instructions

1. Preheat oven to 200 degreesC.
2. Place the flour, sugar, baking powder, baking soda, cocoa powder and your desired amount of chocolate chips into a large mixing bowl. Stir well using a spatula and set aside.
3. Pour milk, oil, vanilla extract and crack the egg into a measuring jug. Whisk well.
4. Slowly pour wet ingredients into the flour mixture, mix until just combined. Do not overmix as a lumpy batter will ensure that the muffins stay moist.
5. Spoon mixture into muffins cups. Fill to about 3/4 full if you're making muffins and 1/2 full if u want to make cupcakes.
6. For muffins, add a handful of chocolate chips onto the surface and bake for 20mins or until a toothpick inserted comes out clean.
7. For my version of cupcakes, add chocolate chips onto the surface (optional). Bake for 15mins, remove from oven and sprinkle your desired amount of marshmallows onto the surface. Bake for another 5mins or until a toothpick inserted comes out clean.
8. Melt chocolate chips using microwave or a double boiler. Pour into a piping bag, cut a small hole at the corner and squeeze your desired amount of chocolate sauce onto the marshmallows.

You don't need any special equipment, just a bowl and spoon. Our easy chocolate chip cookies are so simple to make with this popular cookie recipe, which makes delicious chocolatey and chewy cookies. These easy chocolate chip cookies are simply scrumptious. Serve deliciously warm, straight from the oven or cooled and dunked in a perfect cuppa. Once the chocolate chip muffins have completely cooled, flash freeze them on a baking sheet until they are somewhat hardened.

Easy Homemade MoiMoi Cupcake Method.

You can cook Easy Homemade MoiMoi Cupcake Method using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Easy Homemade MoiMoi Cupcake Method

1. You need 2 cups of Beans (peeled,washed).
2. Prepare 1 of large onion.
3. Prepare 1/2 cup of chopped bell pepper.
4. It’s 1 cup of chopped sausage.
5. Prepare 2 of Hard boiled Eggs.
6. It’s 1/2 cup of chopped spring onions.
7. You need 6-8 cup of cake cups.
8. Prepare 1 tbs of salt.
9. Prepare 1-2 of knorr cube.
10. You need 1 cup of cayenne pepper.
11. You need 1 cup of palm oil.

Easy Homemade MoiMoi Cupcake Method instructions

1. Wash and blend your Beans together with pepper and onions (optional). Now in a bowl add in your beans purée and seasoning. Mix vigorously and set aside while you assemble your Other ingredients..
2. Get your cupcake mold and put in the cupcake papers / oil each and everyone with vegetable oil. Pour in your bean purée and make sure you don’t over fill them. Now garnish with the eggs/sausage/onions/pepper/springonions. And bake in a 180 degrees oven for 27-30 mins. (Make sure you don’t open the oven till the time is completel/some ovens might take more time don’t worry).
3. Once it’s cooked, place on the cooling rack and enjoy with Garri or Rice or Alone. I am absolutely sure you will enjoy this as much as I did..

Cranberry & Cream cheese Cup Cakes. Features biography, pictures, discography, contacts and tour news. The bands' final album 'In The End' will be. Последние твиты от The Cranberries (@The_Cranberries). The group's lineup included Dolores O'.

You can cook Cranberry & Cream cheese Cup Cakes using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cranberry & Cream cheese Cup Cakes

1. You need 100 grams of Cream cheese.
2. You need 50 grams of Butter (or Oil).
3. It’s 100 grams of Sugar.
4. It’s 2 pieces of Eggs.
5. You need 100 grams of Flour.
6. You need 1 tsp of Baking powder.
7. You need 40-50 grams of Dry Cranberry.
8. Prepare 2 tbsp of Lemon Juice.

Cranberry & Cream cheese Cup Cakes step by step

1. Cut the dry Cranberry half or quarter size. Put it in Lemon Juice..
2. Bring Cream cheese and Butter to room temperature. Mix it well. (It is easy to heat it in the microwave for 30 seconds to 1 minute.).
3. Then add the sugar. Mix it well..
4. Add the beaten eggs and mix well..
5. Add the Cranberry with Lemon juice and mix well..
6. Sift Flour and Baking powder. Add it in the dough and mix well..
7. Put the dough in cupcake molds and bake it in 180℃ oven for 20 minutes..

French Vanilla Strawberry Chocolate Cupcakes.

You can cook French Vanilla Strawberry Chocolate Cupcakes using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of French Vanilla Strawberry Chocolate Cupcakes

1. It’s 1 box of French Vanilla Cake Mix.
2. Prepare 1 box of Strawberries.
3. You need 1 large of King Chocolate Bar.
4. Prepare 1/2 cup of Cold Milk.
5. You need 1 cup of Confectionary Sugar.

French Vanilla Strawberry Chocolate Cupcakes instructions

1. Mix cake mix up as directed on box, bake in cupcake pan. When done while letting cool, begin next step..
2. Puree strawberries so there are no chunks left, mix sugar and milk with strawberries in a bowl large enough to fit cupcake top..
3. Shave full bar of chocolate using a vegetable peeler, put chocolate shavings in another bowl or plate big enough for cupcake top. (The larger the chocolate shavings you want the harder you push on chocolate while shaving).
4. Dip cupcake in strawberry icing mix and then dip in chocolate shavings. Then put directly in refrigerator or enjoy. Keep left overs in fridge as icing is thin..

Oreo Cupcakes With Cream cheese Icing.

You can cook Oreo Cupcakes With Cream cheese Icing using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Oreo Cupcakes With Cream cheese Icing

1. You need of Devil's food cake.
2. It’s 6 oz of Cake flour.
3. You need 1 oz of Coco.
4. You need 1/2 tsp of Salt.
5. It’s 1 tbsp of Baking powder.
6. Prepare 1/2 tsp of Baking soda.
7. You need 3 1/2 oz of Room temperature unsalted butter and 8 oz sugar.
8. Prepare 5 oz of Milk.
9. Prepare 3 each of Small egg.
10. You need of Simple syrup.
11. You need 1/2 cup of Sugar.
12. You need 1/2 cup of Water.
13. It’s of Cream cheese icing.
14. Prepare 12 oz of Room temperature Cream cheese.
15. You need 5 oz of Room temperature Butter.
16. It’s 3 oz of 10 x powder sugar.
17. You need 1 tsp of Vanilla extract or cookies and cream extract.

Oreo Cupcakes With Cream cheese Icing instructions

1. In a mixing bowl cream the cake flour, coco,salt,baking soda,baking powder , and butter for 3 minutes.
2. Then add the sugar and vanilla extract.
3. Mix the eggs and milk then add it in to the mixture gradually.
4. Spray the cupcake pan with oil pan spray then place the cupcakes liners and start filling the cupcakes liner and bake them until the. Center of the cupcakes are firm on 350°F.
5. The key for a moist cupcake is simply syrup which is equal parts of sugar and water so mix the sugar and water in a cooking pan and bring it to a boil.
6. After the cupcakes are cooled down grab a pastry brush or a spoon and water the cupcakes with the simple syrup.
7. For the cream cheese icing : in a mixing bowl cream the cream cheese and butter until it is light and fluffy for about 5 min then add the powder sugar and vanilla or cookies and cream extract then give it a mix for about 5 min and the icing is ready to. Pip on the cupcakes and you could place an Oreo cookie on top of the icing.

Red Velvet Cupcakes.

You can cook Red Velvet Cupcakes using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Red Velvet Cupcakes

1. It’s 2 1/2 cups of flour.
2. It’s 1/2 cup of cocoa powder.
3. Prepare 1 tsp of baking soda.
4. It’s 1/2 tsp of salt.
5. It’s 1 cup of softened butter.
6. You need 2 cups of sugar.
7. Prepare 4 of eggs.
8. Prepare 1 cup of sour cream.
9. It’s 1/2 cup of milk.
10. It’s 1 ounce of red food coloring.
11. It’s 2 tsp of vanilla extract.
12. Prepare 1 pkg (8 oz) of cream cheese.
13. You need 1/4 cup of softened butter.
14. You need 2 tbsp of sour cream.
15. Prepare 2 tsp of vanilla extract.
16. Prepare 16 oz of powdered sugar.

Red Velvet Cupcakes step by step

1. Preheat oven to 350°F. Whisk together flour, cocoa powder, baking soda, and salt in large bowl..
2. Cream together softened butter and sugar until light and fluffy, then beat in eggs..
3. Mix in sour cream, milk, vanilla, and food coloring. Beat in dry mixture until just blended, do not overmix..
4. Spoon batter into around 26 regular size muffin cups, filling about 2/3 full. Bake for 20 minutes, or for 12 minutes if using mini muffin cups..
5. Beat softened butter with vanilla until smooth, then add sifted confectioners sugar until a thick buttercream forms..
6. Add room temperature cream cheese last and beat on the lowest setting for one minute until just combined..
7. Pipe cream cheese frosting onto cooled cupcakes and decorate as desired..

Schokobons-Cupcake. Voici une recette de Mini Cupcakes composé d'un gâteau vanille, d'un coeur schokobons et d'un glaçage schokobons. Schnell & einfach leckere Osternest Cupcakes mit Schokobons. Luftiger Teig mit leckeren Schokobons und Mascarpone-Creme.

Schokobons-Cupcakes – einfach und so lecker Die besten Backrezepte mit Gelinggarantie www.einfachbacken.de. Diese Cupcakes kommen auf jedem Kindergeburtstag grandios an. You can have Schokobons-Cupcake using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Schokobons-Cupcake

1. You need of frosting.
2. You need 400 ml of milk.
3. You need 80 g of flour.
4. Prepare 400 g of butter.
5. Prepare 320 g of sugar.
6. You need 40 g of hazelnuts (chopped).
7. It’s of dough.
8. It’s 120 g of butter.
9. It’s 300 g of sugar.
10. It’s 2 of eggs.
11. You need 0.5 teaspoon of salt.
12. It’s 200 g of flour.
13. It’s 60 g of cocoa powder.
14. It’s 2 teaspoon of baking powder.
15. You need 200 ml of milk.
16. You need 24 of Kinder Schoko-Bons.
17. It’s of also.
18. You need 20 g of hazelnuts (chopped).
19. Prepare 24 of Kinder Schoko-Bons.

Luftiger Teig mit leckeren Schokobons und Mascarpone-Creme. #kinderschokoladecupcakes #kinderschokoboncupcakes. Cupcakes are about having your own little cake that you do not have to share. These Chocolate Cupcakes are my favorite type of cupcake. The combination of a rich and moist chocolate butter.

Schokobons-Cupcake instructions

1. First you have to make the frosting. 1. Mix the milk with the flour together in a small saucepan with a whisk and heat over medium heat and stirring. After a few minutes the mixture will thicken and become thicker and thicker until it reaches the consistency of a thick pudding..
2. 2. Remove the mixture from the heat and allow to cool completely at room temperature. To stir it from time to time, then it goes a little faster. Overall, the cooling takes about 1 hour..
3. 3. In the meantime stir the soft butter in a mixing bowl until creamy. Then add the sugar and mix together lightly and cream until only a few sugar crumbs are felt when rubbing the mixture between two fingers. This takes about 10-15 minutes, depending on the mixer. In between, always free the sides of the bowl with a silicone scraper. It's ok if not all sugar crumbs have disappeared, as they should resolve next step..
4. 4. Add the fully-cooled flour-milk mixture to the butter-sugar mixture and whisk for about 5 minutes. Now the frosting is basically done. To make sure that the consistency for sprinkling cupcakes is a little firmer, you should use the frosting for a few minutes.
5. 5. While cooling the frosting, bake the cupcakes. Preheat the oven to 180 ° C top / bottom heat or 160 C convection and lay out a 12 mm muffin tray with paper cups..
6. 6. Beat the soft butter with the sugar and the egg lightly and lightly for 1-2 minutes. Add the salt, flour, cocoa and baking powder and stir briefly. Finally, slowly stir in the milk until a smooth dough has formed..
7. 7. Evenly fill the dough into the prepared paper cups (for the amount of this recipe, a 24-piece ice cream scoop is very good and put a chocolate bonnet on the middle of each cupcake, but do not press it.) Bake the cupcakes in the oven for about 18 minutes..
8. 8. Take the cupcakes out and take them out of the baking pan after about 2 minutes and allow to cool completely on a grill..
9. 9. Once the frosting is complete, stir in the chopped hazelnuts and then spray the frosting onto the fully cooled cupcakes. To get the same look as on my photos a big hole grommet (mine comes from this set and has an opening of 13mm) use. Hold the piping bag centered over the cupcake at a 90-degree angle and press out frosting with even pressure until the resulting ball has reached the desired size..
10. 10. Sprinkle the last 20 g of chopped hazelnuts on the cupcakes, cut the chocolate buns diagonally and place 2 pieces each on a cupcake..
11. 11. Enjoy your meal.❤.

Cupcakes streuen, die Schoko-Bons schräg halbieren und jeweils zwei Hälften auf jeden Cupcake setzten. das ist das Rezept überhaupt für mich! Ich liebe Schokobons und diese himmlische. These chocolate cupcakes are the best – moist, rich, and decadent! This easy chocolate cupcake recipe includes step-by-step directions and video. Aussuchen: FERRERO Blechdose, Dose / Schoko-Bons Schokobons Schokobon.