Pink Rose Bridal Shower Cupcakes

Ingredients

Red gel-paste food coloring

Swiss Meringue Buttercream

Pastry nail

Pastry bag

Plain coupler

Small petal tip

Yellow Butter Cupcakes

Directions

1. Starting with 1 drop at a time, add gel-paste food coloring to buttercream. Stir well to combine. Add more food coloring, stirring constantly, until desired color is reached. Dab buttercream on top of pastry nail, and press a 2-inch square of parchment on top. Reserve half the buttercream for frosting tops of cupcakes. Fit pastry bag with coupler, and fill with remaining buttercream. Place tip of coupler in center of parchment square, squeeze pastry bag gently, and pull up slowly to make an acorn-shaped mound (this is the bud).
2. Fit pastry bag with petal tip. (You can anchor the nail in Styrofoam or a potato with a flat-cut bottom.) Hold tip against the point of the bud, wide end down and narrow end angled in toward center. While turning the nail slowly, pipe a wide, tight strip, enrobing the top of the bud. Turning the nail as you go, pipe 2 arched petals that each reach around half of the bud. Continue turning the nail and piping, making longer, overlapping petals and angling further outward as you go, until you reach the bottom of the rose. Gently slide parchment with rose onto a baking sheet, and refrigerate until firm, at least 20 minutes (or up to 2 days). Repeat to make more roses.
3. Frost tops of cupcakes with buttercream. Using a small offset spatula, gently place a rose on top of each cupcake, discarding parchment

Don't let cupcakes just be for fun and eating, let them be a hobby or simply for a decoration. With this recipe you learn how to make a beautiful bouquet of roses that can be used for a special occasion or just simply to admire. Don't worry you dont have to be a professional artist or baker to do this just try your best and practice you'll get it. Who knows maybe they come out perfect on your first try! Be creative, Have Fun and Enjoy!

Pineapple Cupcakes

Ingredients:

* 1 cup flour
* 1 cup sugar
* 1 tsp baking soda
* 3 egg whites
* 3/4 tsp vanilla
* 10 ounces crushed pineapple
* 3 tbsp powdered sugar

Directions:

First, you need to get a large mixing bowl and combine the sugar, flour and baking soda. Next, beat in the egg whites, the vanilla and pineapple. You can use an electric mixer, or stir by hand and give your arms a workout, but it needs to be mixed well. Pour the batter into a lined muffin tin and bake at 350 degrees Fahrenheit (176.6 degrees Celsius) for about 25 minutes. You can poke a toothpick into the cupcakes to see if they’re done. If the toothpick comes out clean, they’re ready to leave the oven and cool for five minutes. The final step is to avoid the icing and sprinkle them with your powdered sugar instead.

This recipe is a great example of how you can make a delicious treat such as a cupcake into a healthy treat rather than a cupcake filled with millions of calories. In this recipe we use pineapple a very sweet fruit and this helps replace the sugar that is added and just with that being replaced it makes a great difference. Not only is it healthier but you are able to enjoy fruit in a different way. Just make sure you're a pineapple fan if you decide to try this recipe! enjoy!

Chocolate Chip Cookie Dough Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
•  
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs

Directions

1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Its important to know whether you are going to enjoy to make these cupcakes and will eat them because although it might not take so much time or money it can change your perspective on cupcakes. Its good to try new things but you shouldn't try something you know you wont like just by looking at the ingredients. There are a ton of different cupcake recipes to look at therefore find one you are passionate for and make them for your friends and family or simply for yourself. 

Sweetheart Cupcakes

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 8 drops red food coloring
• 2 drops raspberry candy oil

 

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

These lovely cupcakes would be a great way to show your true love how much you love them. Put a huge smile on their face and take the time to make a special treat for them. Just go to your local food store buy all the ingredients and take the time to bake these cupcakes for you love. <3

Apple Banana Cupcakes

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2/3 cup shortening
• 1 1/4 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1 cup ripe bananas, mashed
• 2 apples - peeled, cored and shredded

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

I hope that you attempt to make this recipe and share with your friends and family. Be able to try new things and take the time to make something of your own.

Chocolate Candy Cane Cupcakes

Ingredients:

• 5 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
• 1 (18.25 ounce) package (2 layer size) chocolate cake mix
• 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
• 4 eggs
• 1 cup BREAKSTONE'S Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 6 small candy canes, crushed, divided
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

1. Heat oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
2. Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
3. Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.

These cupcakes are not too common but from the people that make them they all seem to enjoy them. These would be great cupcakes to make especially on the occasion of christmas because they involve candy canes and those are the candies that we use for decoration during christmas. Be creative and use random things to makes cupcakes fun!

Chocolate Cream Cheese Cupcakes

For the cupcakes:

• 3 tablespoons unsalted butter, melted
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 oz cream cheese
• 1 egg
• 1/2 teaspoon pure vanilla extract
• generous 1/3 cup potato flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon milk

Preheat the oven to 350 C. In a bowl, stir together the butter and cocoa powder, then stir in the sugar.  Add the cream cheese and beat in.  Beat in the egg, then stir in the vanilla extract.  Add the flour, baking powder, and baking soda and stir together.  Stir in the milk. Spoon the mixture into the paper liners and bake in the preheated oven for about 16 minutes until risen and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.

To Decorate

• 1 oz bittersweet chocolate, plus extra to decorate
• 5 oz cream cheese
• 1/3 cup confectioners sugar, sifted
• 1/4 teaspoon pure vanilla extract

To decorate, put the chocolate in a heatproof bowl set over a pan of gently simmering water.  Do not let the bowl touch the water.  Leave until almost melted.  Remove from the heat and let cool for about 10 minutes. Beat together the melted chocolate, cream cheese, sugar and vanilla extract until creamy, then spread the frosting on top of the cupcakes.  Using a vegetable peeler, make chocolate shavings and scatter on top of the cupcakes.
makes 12

These cupcakes are unique in the certain way that they contain cream cheese and if you love cream cheese then this is a great recipe for you to try. Also, this is a healthy recipe if you make it gluten-free. share with your friends and show them your new off the chart recipe.