SUNSHINE CUPCAKES
Want to put a smile on someone's face? Look no further than these cheery cupcakes! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Prepare cake batter mix according to package directions for cupcakes; cool completely., In a small bowl, tint frosting yellow. Frost cupcakes. Press two chocolate chips into each cupcake for eyes. For mouths, cut licorice into 1-in. pieces; bend slightly to curve. Press one licorice piece into each cupcake. Add candy corn around edges of cupcakes.
Nutrition Facts : Calories 208 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
LEMONY SUNSHINE CUPCAKES
Steps:
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
- Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
- In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
- Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
- Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
- Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
- With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
- Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
- Serve cupcakes warm from the oven or at room temperature.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
GIANT SUNFLOWER CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Yield 12 sunflower cupcakes
Number Of Ingredients 7
Steps:
- Frost the cupcakes with the buttercream. Create a dip in the center of the cupcake about 3/4-inch across. Adhere the coconut grass to the outer edge of the cupcakes.
- For the petals: Place the egg yolk-tinted frosting in a pastry bag with a #70 leaf tip.
- Hold the bag at a 45 degree angle with the tip lightly touching the surface just inside the dip in the cupcake (with the wide part parallel to the surface). Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax pressure as you pull the tip toward you, drawing the petal to a point near the edge of the cupcake. Stop squeezing and lift the tip away.
- Repeat all the way around the cupcake, slightly overlapping the petals. Repeat with remaining cupcakes.
- Fold a piece of paper in half and place the chocolate sprinkles in the center. Using the folded corner as a guide, pour the sprinkles into the hole in the middle of the cupcake. Repeat with remaining cupcakes.
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and top with a rack.
- Toss the coconut with the green and yellow food coloring, depending on desired color. Sprinkle with water if necessary to disperse the color. Drain. Spread evenly on the rack, place in the oven and bake until dry, 10 to 15 minutes. Makes 2 cups.
SUNNY FLOWER CAKE
I made this flower cake for my niece's 4th birthday party, and again for a baby shower. It was the hit of the party! -Debra Haraszkiewicz, Cement City, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 cake (19 servings).
Number Of Ingredients 4
Steps:
- Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape., Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired.
Nutrition Facts :
SUNNY SUNSHINE CUPCAKES
I made these super easy cupcakes for my daughter's breakfast birthday party. These would be perfect for a summer gathering, kid's party, class treat, etc!! You can adjust the quantity to yield as many as you need. I made these with lemon frosting but you could use a white frosting and tint it yellow.
Provided by Mom2Rose
Categories Dessert
Time 5m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Frost cupcakes with lemon/yellow frosting.
- Place 2 brown M&M's as eyes on cupcake.
- Place 10 candy corns around edge of cupcakes with widest part on cupcake rim to make sunshine "rays.".
- Use red icing to make smile on cupcakes.
- ENJOY!
Nutrition Facts :
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