Best Baby Face Cupcakes Recipes

BEST GENDER REVEAL CUPCAKES EVER!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
• Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
• Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes.
• Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
• Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

BABYCAKES

Steps:

• For the Cupcakes: Preheat the oven to 350 degrees F.
• In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
• Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
• For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
• Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

OH, BABY! CUPCAKES

Steps:

• Prepare cupcakes as directed, using your favorite flavor or store-bought mix.
• Divide frosting between two bowls. Using food coloring gels, tint one bowl of frosting pale pink and one bowl of frosting pale blue, stirring until blended. Frost 12 cupcakes pink and 12 cupcakes blue. Roll edges of frosted cupcakes in tiny white sprinkles. Top with candy baby shower decorations such as onesies, baby faces, and baby booties. Makes 24 cupcakes
• Vanilla frosting: 1/2 cup butter, softened 3 to 4 tablespoons whipping cream 1 teaspoon clear vanilla extract 1/8 teaspoons salt one package powdered sugar, 16 ounces Beat the first four ingredients at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or till creamy. For vanilla Bean frosting, substitute 1 teaspoon vanilla bean paste for the vanilla extract. Makes 3 cups

BABY SHOWER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium-low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Transfer one-third of the batter to separate medium bowl. Add the pink or blue food coloring and stir until uniform in color. Using an ice cream scoop, add scoops of colored batter back to the bowl with the plain batter in an evenly spaced circle. Run a butter knife or skewer through the batters to create a swirled and marbled look.
• Divide the batter evenly among the prepared muffin cups using the same ice cream scoop, filling each three-quarters full. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool for 5 minutes, then remove the cupcakes to the rack to cool completely.
• For the vanilla American buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer) and beat on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency with milk as desired. Use immediately or refrigerate in an airtight container up to 3 days. (If refrigerated, allow to come to room temperature and then beat on medium-high speed until smooth before using.)
• For the assembly: Use yellow food coloring to tint the buttercream pale yellow. Fill a pastry bag fitted with a large star tip (such as number 866, 867 or 868) with the buttercream. Pipe buttercream in a swirl over the top of each cupcake to cover it completely.
• Sprinkle a work surface with cornstarch and roll out the skin-tone fondant to roughly 1/8 inch thick. Cut out 4 circles with a 2-inch circle cutter. In the middle of each circle, create eyes by making 2 half-moon indentions with the small end of a straight piping tip (such as number 805 or 806). Roll 4 smalls balls of fondant to make noses, brushing them with water to secure them to the face. Set the faces aside.
• Roll out the pink and/or blue fondant to about 1/8 inch thick. Use the 2-inch circle cutter to cut out 2 circles. Use a knife to cut the circles in half to form hats. Cut a small strip from the flat end of each semicircle and stack it on the bottom of each hat to make a border, securing with water. Brush additional water onto the back of the hats and secure them to the faces.
• Cut 4 small circles of pink fondant using the small end of the straight piping tip. Brush with water and attach to the faces as the base of a pacifier. Roll 8 small balls of pink fondant. Use 4 to attach to the hats as pompoms and 4 to attach to the small circles to complete the pacifiers. Lay the fondant faces on top of cupcakes.