Best Pull Apart Turtle Cupcakes Recipes

Turtle Cupcakes image

Provided by Food Network Kitchen

Categories dessert

Yield 12 turtle cupcakes

Number Of Ingredients 9

6 small green gumdrops (for the tails)
12 vanilla cupcakes
2 1/4 cups vanilla buttercream
3/4 cup green sanding sugar
12 green jelly beans (for the heads)
Black or brown food coloring gel
12 green gumdrop fruit slices, halved horizontally and vertically (for the flippers)
84 green candy-coated chocolates, such as M&M's (for the shell)
84 brown candy-coated chocolates, such as M&M's (for the shell)

Steps:

For the tails: Place the small green gumdrops on the work surface standing upright. Cut each gumdrop in half by cutting straight down with a sharp knife.
To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the green sanding sugar in a small bowl. Invert each cupcake into the sugar and press gently to adhere.
Stick a green jelly bean straight into the frosting for the head. Using a #2 round piping tip, pipe on 2 buttercream eyes. Then dip a toothpick into the black or brown food coloring gel and create the pupils for the eyes. Push the flippers into the edges of the cupcake frosting. Attach a half gumdrop tail between the back legs. Pipe a little frosting onto 7 green and 7 brown candies before gently pressing them into the frosting on the "back" of each turtle to make the shell. Repeat steps for all cupcakes.

Salted Turtle Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 9

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
3 containers (1 lb each) dark chocolate creamy ready-to-spread frosting
1 cup chopped pecans, toasted
1 tablespoon coarse sea salt

Steps:

Heat oven to 350°F. Place baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, 30 minutes.
In 3-quart saucepan, melt caramels with whipping cream over low heat, stirring frequently, until melted. Cool 5 minutes. Spoon mixture into medium resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting. To fill cupcakes, insert tip of plastic bag halfway into cupcake center and squeeze until you see caramel start to surface.
Frost cupcakes with frosting; drizzle with remaining caramel. Sprinkle with pecans and sea salt.

Nutrition Facts : Calories 475, Carbohydrate 60 1/2 g, Fat 5, Fiber 2 1/2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 641 mg