How to: Frost The Perfect Cupcake

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Have you ever wondered how to get the most perfect swirl of frosting on top of your cupcake? Next time you bake a batch of cupcakes be sure to try a different pipping tip. I typically always use one of the star tips because its so versatile and goes with just about any design/theme you are trying to go for.  The open star tips looks elegant and is also great for capturing sprinkles. The round tip works well if you want a silkier and simple look. Pipping bags are the most useful and could be found at almost any grocery  store in the baking sections or even any craft store. However, if you don’t have one you can always use a 1-gallon ziplock bag.

http://www.ourbestbites.com/2012/05/how-to-frost-cupcakes/

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Hot Chocolate Cupcakes

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Cupcakes are my favorite dessert to bake because you can come up with so many different ideas–they are completely endless! So… thanks to Betty Crocker, I got the idea to bake hot chocolate cupcakes plus its the perfect season for it.. I also finally came up with a great frosting that is fluffy and won’t drip or lose its form. They are so cute you won’t want to bite into them!

Yield: 24

Ingredients:
1 box of Betty Crocker’s French Vanilla cake mix
3 packets of Swiss Miss hot chocolate
1/2 cup vegetable oil
3 whole eggs
3/4 cup water
1/2 cup mini chocolate chips
1/2 cup mini marshmallows
Red straws cut in thirds (I bought mine at Target)

Fluffy Whipped Cream Frosting:
1/2 cup heavy whipping cream
4-5 cups powdered sugar
1/4 cup butter; room temperature
1 tsp vanilla extract

Steps:
1. Preheat oven to 350 degrees F. Mix in all ingredients with a mixer until combined. With a spoon or large ice cream scoop, scoop out batter and put into lined cupcake tins. Bake for 20 minutes or until golden brown.

2. Time for the frosting! In a mixing bowl, add whipping cream, and slowly add in powdered sugar 1 cup at a time. (Otherwise, you will have a disaster and a mess!) Add in butter and vanilla and mix for 3 minutes or until peaks start to form. Frosting can sometimes be tricky to make so if you feel that the mixture is too thick or too thin, don’t be afraid to add more sugar or cream.

3. Once cupcakes are cooled, place frosting in pipping bag with a french tip and swirl about 1 1/2 Tbsp of frosting per cupcake, or until cupcake is covered. Sprinkle chocolate chips and add 3 mini marshmallows on top. I think these toppings give it the ultimate “hot chocolate” look!

*I recommend frosting 5 cupcakes at a time and then adding the toppings because the frosting will get hard fast!

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Gingerbread Boy Cupcakes

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Gingerbread cookies are the cutest part of Christmas time! These cupcakes make the perfect treat for any Christmas party or if you are having visitors over!

Yield: 24

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup maple syrup
1 egg; room temperature
1/2 cup heavy whipping cream
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup brown sugar
24 gingerbread cookies

Frosting:
4 cups powdered sugar
1/2 tsp vanilla extract
1/2 cup heavy whipping cream
1/2 tsp cinnamon
1 tsp maple syrup

Steps:
1. Preheat oven to 350 degrees F. In a large bowl, combine flour, baking soda, nutmeg, ginger, cinnamon, and salt. Mix and set aside. In a medium bowl combine butter, sugar, and syrup. Mix until combined.

2. Combine wet ingredients to flour mixture and mix with a blender or kitchen aid. Pour in the whipping cream slowly while mixing.

3. Line cupcake tins with wrappers and spoon in cupcake mixture evenly within 24 cupcakes. Bake for 15-20 minutes or until cupcakes are golden brown.

4. To make the frosting, in a mixing bowl mix the powdered sugar, whipping cream, syrup, and vanilla extract, and syrup with a mixer. Mix until light and fluffy. Add more powdered sugar or whipping cream depending if frosting is too thick. Once cupcakes are baked and cooled, with a butter knife frost cupcakes and place a gingerbread cookie in the center.

Chocolate Chip Cookie Dough Cupcakes

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I love cupcakes and I love anything that is cookie-dough flavored. This is the perfect cupcake if you are like me! To save you some time, you can just use the store bought mini cookies to garnish on top.

 Yield: 24

Ingredients:

1 batch (24 cupcakes) of your favorite yellow cake cupcake recipe
1 batch of your favorite cookie dough recipe (and LEAVE OUT THE EGGS, BAKING SODA, &/OR BAKING POWDER), this is for the “frosting”
1 baked batch of your favorite chocolate chip cookies (for the top of cupcakes)

Steps:
1. Get cookie dough and round into 1 inch balls and then flatten until it is the size of the top of the cupcake.

2. With a sharp knife, cut a 1 inch slit into the cupcakes.

3. Place baked chocolate chip cookies into the slit for decoration.