" Livetorides " Holiday Velvet Cupcakes…...

You can cook " Livetorides " Holiday Velvet Cupcakes….. using 3 ingredients and 6 steps. Here is how you achieve that.

Ingredients of " Livetorides " Holiday Velvet Cupcakes…..

1. Prepare 2 of eggs.
2. It’s 1/3 cup of water.
3. Prepare 4 tbsp of butter – softened.

" Livetorides " Holiday Velvet Cupcakes….. instructions

1. Preheat oven to 325° This is the Duncan Hines limited edition. There are 2 bags in the box..
2. Mix each bag with the 3 ing. Mix the green in one bowl. And the red in another bowl.Beat at medium speed for 2 min..
3. Line muffin tins with paper liners.Use 2 spoons for each color. Put the 2 colors side by side in muffin cup.2/3 full..
4. Bake 23-25 min. Or until toothpick comes out clean Free of crumbs.Cool..
5. Frost cupcakes with duncan hines vanilla frosting. ( I made my own . I will post it ) ..
6. Frost cupcakes. Sprinkle for an extra touch..

Banana Cupcakes with honey cinamon frosting or white chocolate frosting.

You can have Banana Cupcakes with honey cinamon frosting or white chocolate frosting using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Banana Cupcakes with honey cinamon frosting or white chocolate frosting

1. It’s 1 cup of All Purpose Flour.
2. You need 1 cup of sugar.
3. You need 1 1/4 tsp of baking Powder.
4. You need 1/2 tsp of baking soda.
5. You need 1/4 tsp of salt.
6. Prepare 1/2 cup of Anchor Gold unsalted butter.
7. You need 2 large of Crushed Bananas.
8. Prepare 2 large of Eggs.
9. It’s 1 tsp of Vanilla Extract.
10. Prepare 2 1/4 cup of Confectioners sugar.
11. Prepare 1 cup of Anchor Gold Unsalted butter.
12. Prepare 1 tbsp of honey.
13. It’s 1 tsp of cinnamon.
14. It’s 1/2 cup of melted white chocolate.
15. Prepare 1 tbsp of milk.

Banana Cupcakes with honey cinamon frosting or white chocolate frosting instructions

1. Preheat oven to 350?F. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt..
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups..
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired..
4. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes..
5. in the white chocolate frosting instead of mixing the honey and cinnamon, mix in the white chocolate and blend in until smooth. add some food coloring of your choice.

Rainbow butter cupcakes. How to make rainbow swirl cupcakes, using a super easy buttercream hack! Order my new rainbow cookbook, Unicorn Food, below! Vibrant and tasty Rainbow Cupcakes topped with creamy Vanilla Buttercream taste as good as How to Make Rainbow Cupcakes.

Give your cupcakes a burst of colour by making Victoria Threader's rainbow cupcakes. Beat the sugar and butter with the vanilla essence until light and fluffy. These Rainbow Cupcakes have layers of rainbow cake topped with magical cloud frosting and beautiful RAINBOW CUPCAKES. You can have Rainbow butter cupcakes using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Rainbow butter cupcakes

1. Prepare of Batter.
2. You need 125 grams of butter (cubed & room temparature).
3. You need 1 cup of sugar.
4. You need 2 tsp of vanilla essence.
5. Prepare 2 large of eggs.
6. You need 2 cup of self raising flour.
7. You need 2/3 cup of milk.
8. You need 1 tsp of colouring – red, green, blue etc.

A year and a half ago I was at a pretty low point in my life. Our Rainbow Pinata Cupcakes are sure to wow your guests with their surprise centres bursting Give your favourite vanilla cupcake recipe the rainbow treatment with our cute rainbow pinata cupcakes. These rainbow cupcakes feature six layers of colourful sponge, buttercream icing and showers of sprinkles. Find more baking recipes at Tesco Real Food.

Rainbow butter cupcakes instructions

1. Preheat oven to 180°C fan forced.
2. Using an electric beater, beat butter and sugar until pale, smooth and creamy.
3. Beat in eggs (one at a time).
4. Beat in vanilla essence..
5. With a spatula gradually fold in flour and milk (alternately) into the mixture..
6. Separate batter and add desired colour to each batch and stir til colour is consistent..
7. Add mixture into patty pan.
8. Bake for 20mins (depending on size of your cupcakes). Check with a skewer to see if the cakes are done. skewers should pull out clean. If there is mixture on the skewer bake for another 5mins and do another skewer check..
9. When done let it cool for 5 – 10 mins..
10. You can add any type of topping you want on the cup cakes. For instance: butter cream, icing sugar or chocolate ganache..

Make the cupcakes: Prepare cake batter according to box instructions. Stir each bowl, adjusting the amount of food coloring you want until you have five colors of cake batter. · These Rainbow Cupcakes have layers of rainbow cake topped with magical cloud frosting and beautiful rainbow on top. This rainbow cupcake recipe is sure to make anyone smile! They are so cute, bright and festive. These cupcakes are from scratch, no cake mixes involved.

Chicken pot pie CUPCAKES. Chicken Pot Pie Cupcakes are my version of cupcakes. Can I say "adorbs" or will you punch me in the face? I found this recipe a while back and absolutely fell in love with how simple it was.

Evenly spoon the pot pie mixture into each biscuit cup. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Or if you're simply looking for a healthy chicken dinner, you'll find that, too. You can have Chicken pot pie CUPCAKES using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken pot pie CUPCAKES

1. It’s of Pillsbury biscuit tube.
2. You need 1 cup of cheddar cheese shredded.
3. Prepare 1 can of cream of chicken.
4. It’s 2 cups of cubed cooked chicken.
5. Prepare 1 cup of frozen veggies.
6. You need 1 tsp of dried basil.

Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite. Evenly spoon the pot pie mixture into each biscuit cup.

Chicken pot pie CUPCAKES step by step

1. Pre heat oven 400. In a large bowl, add chicken,veggies, cheddar cheese, cream of chicken, basil, salt pepper. Fold and mix together.
2. Stretch a biscuit before placing in muffin tin. Place biscuit inside greased tin and make sure dough goes up the sides of muffin tin.
3. Add chicken mixture to the center of biscuit..
4. Place in oven and bake for 15 minutes. Let rest. Enjoy.
5. .
6. .

These pot pies are sure to impress the discerning foodies at your table while being fun for kids as well. Chicken Pot Pie Cupcakes For Mother's Day. Chicken, pea, corn, cheese all in one little cupcake. Have a Mother's Day afternoon tea party with the family? These cupcakes will be welcomed by everyone with both hands.

B Banana Pudding Cupcakes.

You can cook B Banana Pudding Cupcakes using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of B Banana Pudding Cupcakes

1. You need 1 box of French Vanilla Cake Mix.
2. You need 1 3/4 oz of Instant Banana Cream Pudding.
3. It’s 3 of Eggs.
4. It’s 1/2 cup of Water.
5. Prepare 1/2 cup of Vegetable oil.
6. You need 10 oz of Cooking Creme Philadelphia (Original Flavor).
7. It’s 1 cup of Smashed Bananas (about 3 regular size bananas).
8. Prepare 2 cup of Nilla Wafers Crushed.
9. It’s 1/2 cup of Water.
10. You need 8 oz of Cool Whip or Frosting of your Choice.

B Banana Pudding Cupcakes step by step

1. Into large bowl add the following.
2. Cake mix,banana cream pudding,eggs,oil,water and cooking creme.
3. Blend all together.
4. Fold in smashed bananas & Vanilla Wafers.
5. Add to baking cups.
6. Oven time 18-20 mins 350°degrees.
7. Remove muffins and place in a freezer to cool down about 10 mins.
8. Add your whip or frosting of your choice.
9. If any extra crushed wafers drizzle some on top.Enjoy your cupcakes!.

COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM. Incredible white chocolate coconut cupcakes with a thick, fluffy strawberry buttercream frosting. The perfectly dense cupcakes have a rich Gently fold in the coconut and white chocolate chips. Line a muffin pan with paper liners and fill each to the top.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Mix in egg then mix in egg whites one at a. Soft coconut layers, beautifully sweet white chocolate coconut buttercream, a blanket of shredded coconut, and a few Raffaello truffles on top make for a stunning show-stopper that's as tasty as is gorgeous! You can cook COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM

1. You need 1 cup of Unsalted Butter pure and creamy.
2. You need 1 cup of white sugar.
3. Prepare 3 large of eggs.
4. It’s 1 tsp of Vanilla Extract.
5. You need 1 tsp of coconut extract.
6. It’s 1 1/2 cup of All purpose flour.
7. You need 1 tsp of Baking Powder.
8. Prepare 1/4 tsp of baking soda.
9. You need 1/4 tsp of salt.
10. It’s 1/2 cup of Milk.
11. Prepare 1/4 tsp of shreded coconut.
12. It’s 6 oz of White chocolate.
13. It’s 1/2 cup of unsalted butter.
14. Prepare 1/2 cup of confectioners sugar.
15. Prepare 1/2 tsp of vanilla extract.

I get asked all the time where I draw my inspiration for my cakes. Coconut Cupcakes with Fluffy Coconut Buttercream. Coconut Cupcakes with Fluffy Coconut Buttercream are every bit as wonderful as you can imagine. The coconut cake is moist and flavorful, and just wait until you sink your teeth into that incredible coconut buttercream frosting.

COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM step by step

1. In the bowl of a standing mixer or hand mixer, cream the butter and sugar on medium-high speed until the mixture is fluffy. and light yellow in color. Lower the speed setting to medium and add the eggs, one at a time, scraping the bowl down between additions. Add in the vanilla and coconut extracts and mix until well combined..
2. In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Set the mixer to low speed. Alternatingly add the dry ingredients mixture and the milk to the batter, beginning and ending with the dry ingredients. Add in the shredded coconut and continue to mix all ingredients have just combined..
3. Preheat your oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to just under ⅔ of the way. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to overbake, then set aside to cool..
4. In a double boiler, melt the white chocolate and set aside to cool slightly. Beat the butter on medium speed with the mixer until the butter becomes creamy. Add in the melted but cooled white chocolate, and mix to combine. Scrape the sides down if necessary. before you mix the chocolate to the butter make sure it is cooled or else it will melt the butter..
5. Set the mixer speed to low and add the vanilla extract followed by the confectioner’s sugar in four smaller portions. Scrape down the sides of the bowl between additions. Continue to beat the buttercream mixture until light and fluffy..

Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and Taste: Chocolate and coconut is such a fantastic combo! Texture: The cupcakes are crazy tender, moist, and rich while the creamy frosting is perfectly. Chocolate cupcakes with white chocolate buttercream. This week is chocolate cupcakes with white chocolate buttercream. Home » Recipes » Dessert » Cupcakes » Coconut Cupcakes with Fluffy Coconut Buttercream.

White Chocolate Cupcakes with White Chocolate Whipped Cream Frosting.

You can have White Chocolate Cupcakes with White Chocolate Whipped Cream Frosting using 18 ingredients and 17 steps. Here is how you achieve that.

Ingredients of White Chocolate Cupcakes with White Chocolate Whipped Cream Frosting

1. Prepare of CUPCAKES.
2. It’s 1 1/2 cup of cake flour.
3. It’s 1 tsp of baking powder.
4. Prepare 1/4 tsp of salt.
5. You need 1/3 cup of unsalted butter, at room.temperature.
6. Prepare 3/4 cup of granulated sugar.
7. You need 2 of large eggs.
8. You need 4 oz of white chocolate, chopped.
9. It’s 1 tsp of vanilla extract.
10. It’s 1 cup of milk, whole, or any percent you have.
11. Prepare of WHITE CHOCOLATE WHIPPED CREAM FROSTING.
12. Prepare 3/4 cup of heavy whipping cream.
13. You need 8 oz of white chocolate, chopped.
14. You need of THE CHICKS EASTER DECORATIONS.
15. It’s 1 cup of sweetened coconut flakes.
16. Prepare of yellow food coloring, for frosting and coconut, gel or liquid food color, wnatever you have.
17. Prepare 20 of mini M&M's.
18. Prepare 12 of pink small jelly beans.

White Chocolate Cupcakes with White Chocolate Whipped Cream Frosting instructions

1. Preheat oven to 325. Line 12 standard cupcake tins with paper liners. I used yellow liners go make the chicks.
2. In a bowl whisk the flour, baking powder and salt.
3. In a another bowl melt the white chocolate in the microwave just untill smooth.
4. In a large bowl beat the butter and sugar until light and fluffy.
5. Add eggs one at a time, then vanilla and then the white chocolate beating until smooth.
6. Stir in the flour mixture, alternating with milk untill combined.
7. Divide batter evenly between the 12 cupcake tins.
8. Bake about 20 minutes just until a toothpick comes out clean Cool 5 minutes in pan then remove to a wide excl to cool completely.
9. MAKE WHITE CHOCOLATE WHIPPED CREAM FROSTING.
10. Have the chopped white cnocolate in a large bowl. Heat cream until hot either in microwave or on stovetop. Pour hot cream over chocolate, let sit a minute then stir until smooth add drops of yellow food coloring now to make the frosting yellow for the chicks decoration. Chill uncovered until cold at least 1 hour.
11. Beat cold white chocolate cream until light and fluffy.
12. MAKE COLORED COCONUT FOR CHICKS HAIR.
13. In a small bowl, mix 1 tablespoon water with a drop or two of yellow food color, add coconut and mix until.it's uniform in color, place on a plate to dry about 1 hour.
14. FINISH AND DECORATE CUPCAKES.
15. Frost cupcakes with white chocolate frosting.
16. Add coconut on top for chicks hair.
17. Place 2 M&Ms of the same color for eyes and 1 jelly bean for the nose.

Basic Baked Donuts & Cupcakes with Pancake Mix.

You can have Basic Baked Donuts & Cupcakes with Pancake Mix using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Basic Baked Donuts & Cupcakes with Pancake Mix

1. You need of Plain batter:.
2. Prepare 100 grams of Pancake mix.
3. Prepare 1 of Egg.
4. Prepare 1 tbsp of or 10 grams butter Oil or melted butter.
5. Prepare 1 tbsp of Sugar, honey, maple syrup, or jam.
6. It’s of The batter is plain with sugar added for sweetness..
7. Prepare 1 tbsp of When using unsweetened cocoa.
8. Prepare 1 tbsp of Sugar.
9. Prepare 3 tbsp of ○ When using normal cocoa.
10. You need 1 tbsp of ○Milk.
11. You need 1 of optional ○Sugar.

Basic Baked Donuts & Cupcakes with Pancake Mix instructions

1. Preheat the oven to 170℃ for 20 minutes. Prepare a medium sized freezer bag..
2. Please add chocolate or whatever toppings you plan to use into the molds in advance..
3. When using butter – first add the butter to the bag and then melt it over a mug filled with hot water until fully melted..
4. Add all of the non-powder ingredients and mix well inside the bag..
5. Add the rest of the ingredients and when combined, close the seal on the freezer bag and squish the batter together with your hands. Rub together until you have worked out all of the inconsistencies, but be careful not to overwork it..
6. Squeeze all of the mixture down to the bottom of the bag with your hands..
7. Hold the bag with one hand and cut a triangle into one corner about 5mm in. The batter will come out quite quickly, so make sure you have the molds on hand when you cut..
8. Pour the batter into the molds as if you were drawing a circle. If there are any un-even parts, fill those in afterwards..
9. Tilt the mould from side to side to even out the batter and drop the mould from a short distance onto a work surface to eliminate any excess air bubbles..
10. Bake for approx. 15 minutes. Check whether they are done by inserting a wooden skewer into the center, if it comes out clean, then they're ready. Let them cool in the molds for a little while before removing them..
11. You can use this technique to create cupcakes too!. https://cookpad.com/us/recipes/146538-uper-easy-chocolate-cupcakes.
12. If you use oil, you can also try steaming them, check out the recipe here -..
13. Non-oil Plain Baked Donuts – https://cookpad.com/us/recipes/146616-oil-free-plain-baked-doughnuts-with-pancake-mix.
14. Non-Oil Baked Cocoa Donuts -. All these recipes use pancake mix so are very easy to make. https://cookpad.com/us/recipes/146593-valentines-heart-pattern-fluffy-cupcakes.

Carrot Cake Cupcakes.

You can have Carrot Cake Cupcakes using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Carrot Cake Cupcakes

1. You need 200 grams of Grated carrots.
2. Prepare 3 of Eggs.
3. It’s 125 ml of Oil.
4. You need 10 ml of Vanilla.
5. It’s 200 grams of Sugar.
6. It’s 50 grams of Brown sugar.
7. It’s 180 ml of Buttermilk.
8. It’s 300 grams of Flour.
9. It’s 2 tsp of Baking soda.
10. Prepare 2 grams of Salt.
11. You need 2 tsp of Cinnamon.
12. It’s 1 tsp of Nutmeg.
13. It’s 1/2 tsp of Cloves.
14. Prepare 1/2 tsp of Ground ginger.
15. You need 100 grams of Walnuts.
16. It’s 130 grams of Raisins.
17. You need 120 grams of Crushed pineapple with juice.

Carrot Cake Cupcakes step by step

1. Place raisins in a bowl with the pineappe, Let soak for at least an hour. Toast walnuts either in the oven or on stove until fragrant. Finely grate carrots..
2. Preheat oven to 375F/190C and prepare your tins. In a bowl, add flour, soda, spices, and salt and whisk to combine..
3. In another bowl, mix the eggs and sugars on medium speed for about 5 minutes or until the mix is pale and double in volume. Add in the oil and vanilla..
4. Alternate the buttermilk with the flour mixture, reserving a bit of flour to dust the walnuts with. Add the carrot and raisins and mix. Add the walnuts and last of the flour until just combined. Spoon into tins..
5. This recipe actually made 24 cupcakes, 6 egg shaped individual cakes, and two 6" round layers. Omitting the walnuts and/or raisins will give you less..
6. Bake for 15 minutes or until a toothpick comes out with dry crumbs..
7. These get better the next day so make a batch up ahead of time and make your frosting day of..

Gingerbread Cupcakes.

You can have Gingerbread Cupcakes using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Gingerbread Cupcakes

1. You need 1 3/4 cup of all-purpose flour.
2. Prepare 1 tsp of baking soda.
3. You need 1 tbsp of ground ginger.
4. It’s 2 tsp of ground cinnamon.
5. You need 1/4 tsp of ground cloves.
6. Prepare 1/4 tsp of salt.
7. Prepare 4 oz of unsalted butter, at room temperature.
8. It’s 1 of large egg.
9. Prepare 1/2 cup of light brown sugar, packed.
10. It’s 1 tsp of vanilla extract.
11. It’s 1 cup of molasses.
12. Prepare 1/2 cup of raisins.
13. Prepare 1/2 cup of boiling water.
14. Prepare of GARNISH.
15. Prepare 1 of recipe Stabalized Wipped Cream, recipe attached in step 9 of the directions.
16. You need of sprinkles and cinnamon candies.
17. You need 1 of recipe for Creamy Vanilla buttercream as an alternative to Whipped cream recipe attached in direction step 9.

Gingerbread Cupcakes step by step

1. Preheat oven to 375. Line 18 standard cupcake tins with FOIL.liners or grease and flour well. Paper liners stick to the cupcakes and are hard to peel off..
2. In a medium bowl combine flour, baking soda, ginger, cinnamon, cloves and salt.
3. In a large bowl beat butter,sugar, vanilla and egg until well blended.
4. Add molasses and beat in..
5. Add flour mixture and beat just until combined..
6. Add boiling water and mix just until smooth. Mix in raisins.
7. Fill prepared cupcake tins evenly..
8. Bake 12 to 15 minutes until a toothpick comes out clean. Don't overbake, they may sink a but that is normal..
9. Cool in pan 5 minutes then cool on wire racks. Serve with whipped cream and sprinkles.and cinnamon cndies. Whipped cream recipe attached below. Also as alternative to whipped cream these can be frosted with vanilla buttercream frosting. Recipe below https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting.