Best Concession Stand Cupcakes Recipes

CONCESSION STAND CRACKERS

Concession Stand Crackers image

Provided by Ree Drummond : Food Network

Time 30m

Yield 45 pieces

Number Of Ingredients 5

Ingredients

1 cup chocolate melting wafers
2 heaping tablespoons chocolate-hazelnut spread, such as Nutella
1 sleeve saltine crackers (about 45)
2 cups chopped candy, such as Reese's Pieces, candy corn and/or Whoppers
1 cup Halloween sprinkles

Steps:

Combine the chocolate and chocolate-hazelnut spread in a microwave-safe bowl and microwave on a high setting until melted, stirring every 30 seconds, about 2 minutes.
Line a baking sheet with parchment paper.
Dip the crackers halfway into the chocolate and let the excess drip back into the bowl.
Lay on the baking sheet and sprinkle with the chopped candy and sprinkles. Allow to set for about 15 minutes.

MOSCOW MULE CUPCAKES

Moscow Mule Cupcakes image

These cupcakes hit on all the classic notes of a Moscow Mule. It starts with a buttery vanilla cake that's loaded with dried and crystallized ginger and is finished with a simple lime syrup. The cupcakes are also topped with a vanilla and lime buttercream, which you can optionally spike with vodka. For the full Moscow Mule effect, use copper-colored liners.

Provided by Food Network Kitchen

Categories dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 18

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 cup very finely chopped crystallized ginger
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk
2 tablespoons fresh lime juice
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 tablespoon finely grated lime zest, plus 1 tablespoon fresh lime juice, plus small slices for garnish
1 teaspoon pure vanilla extract
3 cups confectioners' sugar
Pinch of salt
1 tablespoon whole milk
1 tablespoon vodka (or more milk)

Steps:

Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined.
Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely.
Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners' sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a 1/2-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.