Birthday cupcake recipes

Night Owls

 

Ingredients

  • cupcakes
  • 16-ounce can plus 1 cup of vanilla frosting
  • green food coloring
  • blue food coloring
  • purple food coloring
  • finely chopped sweetened coconut
  • chocolate sprinkles
  • chocolate wafer cookies
  • jellyrings
  • Junior Mints
  • mini chocolate chips
  • circus peanuts
  • M&M’s
  • pretzel rods

Instructions

  1. You’ll need a 16-ounce can plus 1 cup of vanilla frosting. Spoon 1 cup into a ziplock bag (snip off a corner for piping), tint 1 cup with green food coloring, and reserve the rest.
  2. From 2 cups fi nely chopped sweetened coconut, tint 1 cup blue, 1 cup purple, and reserve the rest.
  3. Frost 10 cupcakes green and 8 white. Roll the edges of two of the white cupcakes in chocolate sprinkles.
  4. Arrange the Mama Owl as shown at right. Use a serrated knife to halve 5 chocolate wafer cookies (we used Famous Chocolate Wafers) for the wings and trim the sides from another cookie for the brows. Make each eye from a whole cookie, piped-on frosting, a jelly ring and a Junior Mint. Sprinkle the white coconut over the chest and scatter with mini chocolate chips. Add pretzel-rod branches and trimmed circus peanuts for the beak and talons, as shown above.
  5. Make each eye from a whole cookie, piped-on frosting, a jelly ring and a Junior Mint. Sprinkle the white coconut over the chest and scatter with mini chocolate chips. Add pretzel-rod branches and trimmed circus

Source FamilyFun.com

 

Treasure Map

 

Ingredients

  • cupcakes
  • vanilla frosting
  • food coloring
  • vanilla wafers
  • chocolate coins
  • red licorice laces
  • red, green, purple, and orange spice drops
  • M&Ms
  • tubed chocolate decorator frosting
  • licorice pastels (Good and Plenty)
  • chocolate-covered graham cracker
  • red decorating sugar
  • pretzel stick
  • chocolate nuggets
  • sugar pearls

Instructions

  1. For the map base and compass: You’ll need a 16-ounce can of vanilla frosting. Spoon 1 cup into a ziplock bag. Tint 1 cup with yellow food coloring and place it in a ziplock bag, then tint 3 tablespoons aqua by mixing blue and green coloring. Reserve the rest. (You’ll use the bagged frosting for decorative elements; snip a tiny corner from each bag before using.)
  2. Place 2 cups ground vanilla wafers in a large bowl. Frost 11 cupcakeswith the reserved frosting and gently dip them in the crumbs to coat them. Frost another cupcake aqua. Arrange the cupcakes on a serving platter, then garnish with the extra crumbs and chocolate coins, if you like.
  3. Snip red licorice laces into 3-inch pieces for the dotted map line. On a sugared surface, gently roll out 1 green and 5 red spice drops until fl at. Trim 4 of the red pieces into triangles for the map’s X and the remaining red piece into a 1-inch square for the compass center. Snip the green spice-drop piece into a 1-inch square.
  4. Press all the candy pieces into place on the cupcakes, adding 1 brown and 1 red M&M to the dotted path and the X as shown below. Use tubed chocolate decorator frosting to pipe compass markings on the aqua cupcake.
  5. For the Bones: On a sheet of waxed paper, pipe vanilla frosting dots on the ends of licorice pastels (we used Good and Plenty) and let the dots harden slightly.
  6. For the Volcano: Use a serrated knife to trim one end of a chocolate-covered graham cracker into a volcano peak. Pipe on yellow frosting lava lines and sprinkle with red decorating sugar.
  7. For the Pirate flag: Use the knife to trim a zigzag edge on one end of a chocolate-covered graham cracker and pipe on a vanilla and chocolate frosting skull. Attach a pretzel stick pole with frosting.
  8. For the Treasure chest: Pipe yellow frosting onto the flat side of achocolate nugget. Sprinkle it with sugar pearls, then press on another chocolate nugget.
  9. For the parrot: On a sugared surface, gently roll out a red spice drop until flat. Trim it into wings and a tail. Snip a small piece of an orange spice drop for the beak. Press the pieces onto a whole green spice drop as shown. Dot on two chocolate frosting eyes, then insert a pretzel stick perch.
  10. For the palm tree: On a sugared surface, roll out 2 green spice drops until flat. Snip them into leaf shapes and press them onto a pretzel stick.
  11. For the shovel: Roll out a purple spice drop. Snip it into a scoop shape and press it onto a pretzel stick. Attach a pretzel stick handle with frosting.

source FamilyFun.com

 

School o’ Fish

 

Ingredients

  • 24 cupcakes
  • 2 (16-ounce) cans of vanilla frosting
  • food coloring (yellow, orange, blue, green)
  • M&M’s
  • candy fruit slice
  • toothpicks

Instructions

  1. Spoon 1/3 cup of the frosting into a ziplock bag and set it aside.
  2. In a bowl, tint 1/2 cup of the frosting with yellow food coloring. Evenly divide the remaining frosting among three more bowls and tint one portion orange, one blue, and one green. Cover all but one of the bowls with plastic wrap.
  3. Following the photo above, frost the first group of colored cupcake fi sh, then press four rows of identically colored M&M scales into each as shown (you’ll need two 1-pound bags of M&M’s altogether). Add 2 red M&M lips.
  4. Snip a corner from the frosting bag, then pipe a frosting eye onto each fish and press a brown M&M on top. Repeat with the remaining cupcakes and frosting, then assemble them into a fish shape.
  5. Use a toothpick to attach a candy fruit slice onto five or six of the cupcakes as shown.

source FamilyFun.com

 

Sweet Shop

Ingredients

  • 18 vanilla cupcakes in foil liners
  • 16-ounce can of vanilla frosting
  • cocoa powder
  • red food coloring
  • white coarse decorating sugar
  • mini marshmallows
  • plastic drinking straw
  • red, green, and blue fruit chews
  • red licorice lace
  • hot fudge sauce
  • whipped topping
  • rainbow sprinkles
  • wheat sticks

Instructions

  1. For the milkshakes: You’ll need 1 cup vanilla frosting. Tint L cup light brown with 2 teaspoons cocoa powder, and L cup pink with a few drops of red food coloring.
  2. Frost 2 cupcakes with the plain frosting, then roll their edges in white coarse decorating sugar (we used about 1 cup for all three milkshakes). Tip: Save the leftover sugar for the lollipop cupcakes. Stack the cupcakes, then top them with a few mini marshmallows and insert a 3-inch length of a plastic drinking straw.
  3. Repeat with the other frosting colors to make chocolate and strawberry shakes.
  4. For the sundaes: You’ll need a 16-ounce can of vanilla frosting. Spoon 1 cup into a ziplock bag and place the rest in the freezer to fi rm (at least 30 minutes).
  5. To make the cherries, unwrap and microwave 6 red fruit chews (we used Jolly Rancher brand) for 3 seconds so that they are softened. Roll each fruit chew into a ball. Use a toothpick to poke a small hole in each ball and insert a 1-inch length of red licorice lace for the stem.
  6. Snip a corner from the frosting bag and pipe a small amount of frosting onto each cupcake. Smooth it with a knife or spatula. Use a large spoon to scoop pieces of the chilled frosting onto the cupcakes. Gently press them into place and pipe on more frosting to secure them.
  7. Spoon 1 cup hot fudge sauce into a ziplock bag, then microwave it for 10 seconds. Snip a corner from the bag and drizzle the fudge onto each cupcake.
  8. Spoon 1 cup whipped topping into a ziplock bag, snip a corner, and pipe dollops onto each cupcake. Press a candy cherry on top and addrainbow sprinkles.
  9. For the lollipops: Unwrap and microwave 6 red, 6 green, and 6 bluefruit chews for three seconds to soften them slightly. Roll each piece into a 4-inch length. Twist together three candies to form a rope as shown, roll it into a 12-inch length, then wind it into a coil. Repeat with the other pieces.
  10. Use 1 cup vanilla frosting to frost 6 cupcakes and roll their edges inwhite coarse decorating sugar (we used about 1 cup).
  11. Trim 6 wheat sticks (we used Pringle’s Honey Butter Stix) into 4-inch lengths. Press one in place atop each of the cupcakes, then top with a coiled candy.

source FamilyFun.com

 

Tic Tac Yum Cupcakes

 

Ingredients

  • 10 baked cupcakes
  • Any color icing
  • 5 sour rings (or Life Savers)
  • 10 1 1/2-inch pieces of shoestring licorice
  • 4 pieces of orange fruit-flavored licorice
  • 4 pieces of yellow fruit-flavored licorice

Instructions

  1. Frost the cupcakes. Place a sour ring “O” on five of the cupcakes. Make an X with the shoestring licorice candy on the remaining five, as shown.
  2. Place the yellow and orange fruit-flavored licorice in a tic-tac-toe grid and arrange the

source FamilyFun.com

 

Coconut vanilla bean cupcakes with rainbow coconut “Sprinkles”

 

 

For the Cupcakes:

  • 2 13-to 14-ounce cans unsweetened coconut milk
  • 2 cups all purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 3 eggs
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • For the Frosting:
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/3 cup reduced coconut milk (see above), room temperature
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 cup sweetened coconut flakes
  • 1/8 teaspoon food coloring in red, yellow, orange, green, blue

Preparation
To make the cupcakes:

  1. Put the coconut milk in a sauce pan over medium heat and cook to reduce to about half (about 30-45 minutes.) Stir occasionally. Cool the coconut milk to room temperature, and place 1/3 cup aside for the frosting.
  2. Preheat oven to 350 degrees.
  3. Whisk flour, baking powder, and salt in medium bowl.
  4. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl.
  5. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended.
  6. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended.
  7. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
  8. While the cupcakes cool, make the frosting.
  9. Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.
  10. To make the coconut “sprinkles”
  11. Divide flaked coconut into five small bowls. Add food coloring to each bowl and mix well to coat the flakes. Heat the oven to 350 and spread the colored coconut in a thin layer on a lined, rimmed sheet pan. Toast 5-10 minutes until the flakes are no longer wet and slightly toasted (watch carefully though because it can burn easily!)

German Chocolate Cupcakes

Ingredients:

For the cupcakes

  • 2 ounces semisweet chocolate, chopped
  • 1/4 cup boiling water
  • 1 teaspoon espresso powder
  • 8 tablespoons butter, room temperature
  • 3/4 cup sugar
  • 2 eggs, separated
  • 1/2 teaspoon vanilla
  • 1 cup plus 1 tablespoon cake flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk

For the frosting

  • 3/4 cup evaporated milk (not sweetened)
  • 1/4 cup brown sugar, packed
  • 2 egg yolks
  • pinch of salt
  • 2 tablespoon butter, at room temperature
  • 2 ounces bittersweet or semisweet chocolate, chopped
  • 1 1/2 cups unsweetened coconut flakes, toasted
  • 1 cup pecans, chopped and toasted
  • 1/2 teaspoon vanilla

Additional toasted coconut for garnish (optional)

Directions:

  1. Preheat oven to 350degrees F. Line a cupcake tin with liners, set aside.
  2. To make the cupcakes, in a small bowl stir together the boiling water, the espresso powder, and chocolate. Mix until the chocolate is completely melted and set aside. Whisk together the cake flour, cocoa powder, baking soda, and salt in a separate small bowl and set aside.
  3. In the bowl of a stand mixer, beat together butter and sugar on medium high speed, scraping down the sides of the bowl as necessary. Beat until the mixture is light and fluffy. Add the egg yolk and continue to mix until incorporated. Add the vanilla and melted chocolate and mix until just incorporated. Scrape down the bowl. Reduce speed to low and add in half of the dry ingredients. Then add the buttermilk and mix until just incorporated. Add the other half of the dry ingredients and mix until just combined.
  4. In a separate bowl, whip the egg whites on high speed until they form stiff, high peaks. Gently fold in one-third of the egg whites into the cake batter. Fold in the rest until there are no longer white streaks in the batter (do not over mix!).
  5. Pour the batter into the prepared cupcake liners. Bake for 24-26 minutes. Remove from the oven and allow to cool completely before frosting.
  6. Meanwhile, make the frosting. In a medium saucepan combine the evaporated milk, brown sugar, egg yolks, salt, and butter. Stir constantly over medium heat until the mixture begins to thicken like custard (Do not let boil or you will have scrambled eggs in your frosting!). Remove the mixture from the heat and stir in the chocolate until melted. Add the coconut, pecans, and vanilla and stir until combined. Let the frosting cool to room temperature before using to frost the cupcakes. Sprinkle each finished cupcake with toasted coconut, if using.

source The Girl with the Wooden Spoon

 

Flower Cupcakes

 

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • Vanilla Buttercream
  • Chocolate pastel lentil candies, for flower centers

Directions

  1. Preheat oven to 350 degrees. Line regular or miniature cupcake pans with liners; set aside. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl, and beat in vanilla.
  3. Alternating, add flour mixture and milk to butter mixture, beginning and ending with flour. Scrape sides and bottom of bowl to ensure batter is thoroughly mixed.
  4. Divide batter evenly among liners; fill regular pans three-quarters full and miniature pans to just below the top. Bake until golden and tops spring back when lightly pressed, about 20 minutes for regular and 15 minutes for miniature. Rotate pans once while baking. Turn out, and transfer to a wire rack. Let cool completely.
  5. Fill pastry bags fitted with couplers with buttercream. To shape the petals: Use an Ateco #104 flat-petal tip. With the wide edge of the tip in the center of the cupcake, pipe the petal by making a halfmoon motion with the outer, thinner edge of the tip. Repeat until you have 5 or 6 petals forming a flower. Garnish the center with a candy. To shape the leaves: Use an Ateco #68 leaf tip with green icing to

source Edible Crafts

 

Number-Themed Mini Birthday Cupcakes

 

Arrange these cupcakes to form the age that’s being celebrated.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/4 cups sugar
  • 1 cup plus 2 tablespoons unsweetened cocoa powder
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • Salt
  • 3 large eggs
  • 1 cup plus 2 tablespoons warm water
  • 1 cup plus 2 tablespoons low-fat buttermilk
  • 1/4 cup plus 1 1/2 teaspoons safflower oil
  • 1 1/2 teaspoons pure vanilla extract
  • Swiss Meringue Buttercream

Directions

  1. Preheat oven to 350 degrees. Line mini muffin tins with baking cups. Sift flour, sugar, cocoa, baking soda, baking powder, and 1 teaspoon salt into a large bowl. Mix in eggs, warm water, buttermilk, oil, and vanilla, scraping down sides of bowl, until smooth, about 3 minutes.
  2. Working in batches, divide batter evenly among cups, filling each two-thirds full. Bake, rotating tins halfway through, until tops spring back when pressed with a finger, about 20 minutes. Let cupcakes cool completely on a wire rack.
  3. Using a pastry bag fitted with a fine star tip, pipe buttercream onto cupcakes to decorate.

source Martha Stewart

 

Polka-Dot Cupcakes

Ingredients

For The Cupcakes

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • Finely grated zest of 1 orange
  • 1 cup milk

For The Icing

  • 8 ounces cream cheese (not whipped)
  • 4 tablespoons unsalted butter
  • 3/4 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
  2. Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
  3. Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
  4. Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.

source Martha Stewart

 

 Tiny teddy cupcakes

Ingredients

  • 125g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 200g (1 1/3 cups) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 185ml (3/4 cup) milk
  • 16 Arnott’s Tiny Teddy chocolate biscuits

Caramel topping

  • 1 x 395g can condensed milk
  • 1 tbs golden syrup
  • 30g butter

Method

  1. Preheat oven to 180°C. Line sixteen 125ml (1/2-cup) capacity muffin pans with paper cases. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Fold in the flour and cocoa, alternately with the milk, until combined.
  2. Spoon the mixture among paper cases. Bake for 15 minutes or until a skewer inserted into centres comes out clean. Set aside for 5 minutes to cool before turning onto a wire rack to cool completely.
  3. To make the caramel topping, place the condensed milk, golden syrup and butter in a saucepan over low heat. Cook, stirring constantly, for 10 minutes or until mixture thickens.Transfer to a heatproof bowl and stir for 1-2 minutes or until cooled slightly.
  4. Spread 2 teaspoons of caramel topping over each cupcake. Set aside for 30 minutes to set. Top cupcakes with biscuits to serve.

source taste.com.au

 

Birthday cupcakes with cream cheese frosting

Ingredients

  • 250g unsalted butter, softened
  • 1 1/2 cups (330g) caster sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 3 cups (450g) self-raising flour, sifted
  • 1 cup milk
  • Assorted sweets, to decorate

Frosting

  • 125g unsalted butter, softened
  • 250g cream cheese, softened
  • 1 tsp vanilla extract
  • 4 cups (640g) icing sugar, sifted

Method

  1. Preheat oven to 180°C. Using an electric mixer, beat butter, sugar, 1/4 tsp salt and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
  2. Add 1/2 the sifted flour and 1/2 milk and stir until combined, then add remaining flour and milk and stir until combined.
  3. Line two 12-hole (1/3-cup capacity) muffin tins with paper cake cases. Spoon 2 tbs mixture into each paper case, then bake for 20 minutes or until a skewer inserted into the centre of a cake comes out clean. Cool cakes in tin.
  4. For frosting, using an electric mixer, beat butter, cream cheese and vanilla for 3 minutes or until light and fluffy. Gradually add icing sugar, beating until incorporated. Refrigerate for 1 hour.
  5. With a spoon or palette knife, spread frosting over tops of cooled cakes, then decorate as desired with assorted sweets. Un-iced cakes can be made a day ahead and stored in an airtight container.

source taste.com.au

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