Recipes - Cupcake Recipes

7/30/2019 Recipes - Cupcake Recipes

1/132

A Is for Apple Cupcake

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Make a cupcake shaped like an apple.

Ingredients 1 cupcake

Red frosting

1 mini pretzel stick

Melted chocolate

1 green gumdrop leaf

1 gummy worm

Instructions1. Unwrap the cupcake and ice it with the red frosting.

2. Dip the pretzel stick in melted chocolate, allow it to harden, then insert it for the stem.

3. Add the gumdrop leaf (or make one with green frosting and a leaf tip). Cut a small "bite"

out of the cupcake and insert the worm or just half of one!
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2/132

B Is for Baseball Cupcake

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Make a cupcake shaped like a baseball.


White frosting

Red whip licorice

Chocolate frosting

Instructions1. Frost the cupcake.

2. Using the stitching of a real baseball as your guide, recreate the pattern with the red

licorice (or with red frosting and a writing tip).

3. With chocolate frosting and a writing tip, sign the ball with the name of your child's

favorite player.
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Basketball Cupcakes

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Score big with resident hoop fans by making a batch of these tournament-time treats.

Ingredients

Mini white cupcakes (ours is 1 inch tall) White frosting

Orange decorators' gel

Sugar cookies (ours is 3 inches in diameter)

Mini basketball chocolates (available at candy stores or online at

chocolateexpressions.com)

Instructions1. For each basket, trim the cupcake flush with the wrapper's edges, if needed. Frost the

cupcake and pipe a ring of decorators' gel around the edge.

2. For the backboard, frost half of a cookie, then add decorators' gel details. Keeping the

cookie flat, dab frosting where the basket will go and gently press the cupcake in place.

3. Use another dab of frosting to secure a chocolate basketball. Let the treats set for at

least a half hour before standing them up.
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Cacti-Cakes

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Ingredients Cupcakes

White frosting

Brown sugar or graham cracker crumbs Green Jujyfruits

Red Jujyfruits

Toothpicks

Instructions1. Coat your favorite cupcakes with white frosting, then dip them in "sand" (brown sugar or

graham cracker crumbs).

2. Skewer green Jujyfruits onto toothpicks, leaving a bit of each pick exposed. Use another

toothpick, cut in half, to add a red Jujyfruits flower atop one of the arms, then stick acactus into each cupcake.
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Cub Cakes

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Your cubs will make tracks for the kitchen when they spy these paw-print cupcakes. Beware --

cub cakes walk away from kitchens fast.


White or light chocolate frosting

Mint patties

Junior mints or chocolate chips

Instructions1. To make these treats, frost your favorite cupcakes with white or light chocolate icing (for

a furry paw, mix the frosting with grated coconut first).

2. Top each cupcake with a small mint patty. Then place three Junior mints or chocolate

chips, points up, around the larger patty forclaw marks.
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F is For Flower Cupcake

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Make a cupcake shaped like a flower.


Yellow (or other color) frosting

1 nonpareil candy

Instructions

1. With the leaf or star tip on your pastry bag, pipe petals from the center to the edge ofthe cupcake.

2. Place the nonpareil in the center. Yellow makes a pretty sunflower, but you can make

these flowers in all colors.
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7/132

Flower Cupcake in a Cone

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Topped with candy flowers, these desserts draw partygoers in like, well, bees to blossoms. For

a birthday celebration, you can tuck candles among the flowers.

Ingredients 1 box of cake mix, any flavor

Flat-bottomed ice-cream cones

White frosting

Large gumdrop disks, such as Sunkist Gourmet Fruit Gems (one 14-ounce bag can

decorate 5 cupcakes)

Instructions1. Prepare the cake batter according to the directions on the box. Fill the narrow bottom of

each ice-cream cone with the batter. Set the cones on a baking sheet and transfer themto the oven, being careful not to tip them over.

2. Bake at 350 for 25 minutes or until a toothpick inserted into the center of a cupcake

comes out clean. Let them cool, then frost the tops.
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3.4. To make each candy flower, cut 6 wedges from the edges of a gumdrop disk and cut a

green gumdrop disk into slices for leaves. Press the wedges into the middle of the cut

flowers for flower centers, then arrange the candies on top of the frosted cupcakes. One

box of cake mix yields 34 cupcakes (or make fewer and use the remaining batter for a

small cake).


9/132

G Is for Grapes Cupcake

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Make a cupcake shaped like a bunch of grapes.

Find More: Birthday Cakes, Holiday & Seasonal Cakes, Birthday Cupcakes


Purple frosting

Purple gumdrops

2 green gumdrop leaves (or 1 green gumdrop, halved)

Instructions1. Ice the cupcake with the purple frosting and arrange the gumdrops in a grape-bunch

shape.

2. Place the two leaf-shaped gumdrops at the top of the grape cluster.
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K is For Kitty Cupcake

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Make a cupcake shaped like a kitty.


Orange frosting

1/2 peppermint patty, cut into triangles

2 candy corns

1 brown M&M

3 orange mini M&M's

Black whip licorice

Instructions1. Pat the frosting onto the cupcake with a knife to create "fur."

2. Use the mint triangles for ears, the candy corns for eyes, the brown M&M for a nose,

licorice for whiskers, and the mini M&M's fora mouth.
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L is For Ladybug Cupcake

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Make a cupcake shaped like a ladybug.



Red frosting

1 chocolate wafer

Black whip licorice

1 black gumdrop

Instructions1. Ice the cupcake.

2. Carefully cut the chocolate wafer into two wings, then use a writing tip to cover them

with dots. Support the wings with blobs of frosting on the edges of the cupcake.

3. Insert the licorice antennae into the gumdrop head.
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N is For Nest Cupcake

See larger photo

Make cupcakes shaped like a mini monster, a nest or an octopus.



Chocolate frosting

Chow mein noodles, dipped in chocolate

Jelly beans

1 plastic bird

Instructions

1. Frost the cupcake, then build a nest with the chocolate-covered chow mein noodles.2. Place the jelly-bean eggs inside and perch the bird nearby.
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Penguin Cupcakes

See larger photo

Looking for the perfect snow day treat? Suit up and make the penguin cupcake.


Ingredients Vanilla cupcakes

Vanilla frosting

Chocolate cookies (we used Keebler Fudge Shoppe Grasshopper Fudge Mint Cookies

-- 3 halves per penguin for body and head)

Dried apricots (cut into triangles for the beak and feet)

Brown M&M's Minis (eyes)

Instructions1. Have your child help make a batch of vanilla cupcakes with vanilla frosting. (Use your

favorite recipe or 1 box of cake mix, which will make 24 cupcakes.)

2. Buy or make 2 to 3 cups of frosting (save some for decorating glue).

3. Decorate as shown, cutting the cookies in half with a knife (a parent's job) and using

extra frosting to attach the apricot beak and the M&M's eyes.
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R is For Rose Basket Cupcake

See larger photo

See what's in bloom with these rose cupcakes.

Ingredients

1 cupcake Chocolate frosting

Green-tinted coconut

5 candy or frosting roses

3 strands red whip licorice

Instructions1. Unwrap the cupcake and frost in a basket-weave pattern using a basket-weave tip, as in

the inset photo. (An easier alternative is simply to pipe a decorative edge around the top

of the cupcake.)2. Add the coconut grass and the candy roses. Braid the licorice for a decorative handle.

3. You can also make your own roses with a rose tip and pink frosting.
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School o' Fishby Joy Howard and Amy Kaldor-Bull

See larger photo

Make a splash at your next gathering with this fish design, which comes together swimmingly

from just M&M's and candy fruit slices.

Ingredients 24 cupcakes

2 (16-ounce) cans of vanilla frosting

food coloring (yellow, orange, blue, green)

M&M's

candy fruit slice

toothpicks

Instructions1. 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.
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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.

Notes:

Great for pool parties or parties with mermaid or under-the-sea themes.


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Spot of Tea Cupcakes

See larger photo

Whether you invite the March Hare or your best friend to a Tea Party, this tea set of cupcakes,

sent in by two FAMILYFUN readers, is the perfect thing to serve. Carrie Sharp of Suttons Bay,

Michigan, celebrated her daughter Audrey's sixth birthday with the "teacups" plus PB & J tea

sandwiches. And it was also teatime in San Antonio, where Andrea Schaper made teapot

cupcakes and her husband played the proper British butler, accent and all, for their daughter

Alexandrea's sixth birthday.

Ingredients TEACUP 1 baked cupcake, unwrapped (per teacup)

White icing

Red shoestring licorice

Zip-top bag M&M's Minis

1 sour ring

Brown gel icing

TEAPOT 2 baked cupcakes, unwrapped

White icing

1 sour ring
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1 gumdrop

Red shoestring licorice

M&M's Minis

1 candy cane, broken in two

Instructions1. To make the cups: Frost the sides of the cupcake with white icing. Use shoestring

licorice to create the base and rim. Place some icing in a zip-top bag and cut off a very

tiny end of one corner to create a pastry bag.

2. Pipe some frosting over the rim for decoration. Add some M&M's Minis around the side

(or use sugar decorations, which come in various shapes). Cut off about one third of the

sour ring and insert the rest into the side of the cupcake for a handle.

3. Make the "tea" with gel icing (brown gel for black tea or mix brown and white gel icing

for tea with milk).

4. To make the teapot: "Glue" two cupcakes together top to top with a dab of icing. Frostthe sides and top. Place the sour ring and gumdrop on top for a lid. Embellish with

shoestring licorice and M&M's Minis (or any other candies you like). Insert the straight

end of the candy cane at an angle for the spout and the curved end sideways for a

handle.


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Spring Showers Cupcake

See larger photo

If April rains have your kids in a gloomy mood, try whipping up a batch of these Spring

Showers Cupcakes, sure to brighten even the grayest of afternoons.

Ingredients Cupcake

Blue food coloring

White frosting

Airheads taffy

Decorating gel

Instructions1. To make one, use food coloring to tint white frosting light blue and spread it on a

cupcake made from your favorite recipe.

2. With scissors, cut a narrow strip of Airheads taffy for an umbrella handle. Bend up one

end and set it on the cupcake.

3. Cut a half-circle umbrella top from a second piece of taffy (scallop the bottom edge and

add decorators' gel ribs, if you like) and place it over the handle. Finally, scatter blue

decorators' gel raindrops around the umbrella.
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Touchdown Treat: Football Cupcake

Give your team the home field

advantage with these fun

football-themed cupcakes.

IngredientsA cooled cupcake (baked from

your favorite recipe)

Green and white frosting

Fruit leather

Pretzel stick

Chocolate-covered almond

Instructions1.Frost a cooled cupcake (baked

from your favorite recipe) with

green frosting, then mark the

yard lines with white decorators'

gel.

2.For a pennant, wrap a fruit

leather triangle around a pretzel

stick and plant it in the field asshown.

3. Set a chocolate-covered almond or brown almond M&M football topped with white

decorators' gel laces on the field, and you're sure to score points with your favorite

sports fans.
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Cupcakes for Cupid

See larger photo

Cupid's arrow hits the mark with these heart-shaped treats. To create the heart shape, place a

small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a

great job for kids). This will push the paper into the batter to form the notch in the heart.

Ingredients FOR YELLOW CAKE 3/4 cup unsalted butter, softened to room temperature

1 1/2 cups sugar

3 large eggs (for a white cake, use 6 egg whites)

3 cups all-purpose flour

2 tsp. baking powder

1 tsp. cream of tartar

1 1/3 cups buttermilk (or 1 cup buttermilk and 1/3 cup plain yogurt)

2 1/2 tsp. vanilla extract FOR BUTTERCREAM FROSTING 1 cup unsalted butter, softened to room temperature

3 cups sifted confectioners' sugar

2 tsp. vanilla extract

2 tbsp. light corn syrup

1 tbsp. milk
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Instructions1. FOR CAKE: Preheat the oven to 350. Butter and lightly flour your cake pans (see our

list of pan sizes below). Cream the butter and sugar until light and fluffy. Add the eggs

one at a time, beating well after each addition.

2. Sift together the dry ingredients. Mix the buttermilk, vanilla extract and butter mixture

into the dry ingredients, 1/3 at a time, scraping the bowl frequently. To create the heartshape, place a small marble or a 1/2-inch ball of aluminum foil between each liner and

one side of the tin (a great job for kids). This will push the paper into the batter to form

the notch in the heart. Pour into the prepared pans and bake according to the times

listed below, but check for doneness a few minutes early or until a toothpick inserted in

the center comes out clean. Let the cupcakes cool, then remove the marbles or foil

balls. Serves 10 to 12.

3. FOR BAKING: Two 8- or 9-inch rounds or squares; bake for 20 to 35 minutes. One 13-

by-9-by-2-inch pan; bake for 35 to 40 minutes. Two Bundt or ring pans; bake for 20 to

30 minutes. Two 12-cup cupcake tins; bake for 10 to 12 minutes. Two 6-inch half

spheres (available at cake supply stores) or two 1 1/2-quart ovenproof bowls (stainless

steel or Pyrex); bake for 30 minutes. Two rimmed 12- or 14-inch pizza pans; bake for 20

to 30 minutes. Five mini loaf pans; bake for 20 to 30 minutes.

4. FOR FROSTING: In the bowl of an electric mixer, cream the butter until fluffy. Add the

remaining ingredients and beat until smooth. Makes 4 cups.

5. For Chocolate Frosting, substitute 1/2 to 3/4 cup of cocoa powder for an equal amount

of confectioners' sugar. For, Lemon Frosting , substitute 1 teaspoon lemon extract for

the vanilla extract and add the finely grated zest of 1 lemon. For Cream CheeseFrosting , substitute 4 ounces of cream cheese for 1/2 cup of butter and use lemon juice

instead of milk. Beat in an additional 1 1/2 to 2 cups confectioners' sugar and omit the

light corn syrup. For Strawberry Or Raspberry Frosting , add 1/4 cup seedless

strawberry or raspberry jam to the basic frosting recipe. Add an additional 1/2 cup of

confectioners' sugar and omit the light corn syrup.


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Easter Bunny Cupcakes

You don't have to grow a

garden like Mr. McGregor's

to have a family of rabbits

show up at your house on

Easter -- or any other time.

IngredientsA cupcake (baked from

your favorite recipe)

White icing

Shredded coconut

Pink decorators' sugarJelly bean nose

Chewable Sweet Tart eyes

Large marshmallow

Mini marshmallows

Instructions1.Frost a cupcake (baked

from your favorite recipe)

with white icing and sprinkleon shredded coconut fur.

2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval

shape, then decorate the sticky side of each one with pink decorators' sugar and set

them in place for ears.

3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini

marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or

whiskers if you like.


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Edible Easter Basket Cupcakes

See larger photo

This Easter, decorate this cute little cupcake basket with jelly beans.

Ingredients 1 dozen cupcakes

1 bag jelly beans 2 cups white icing

Sweetened coconut, colored with green food coloring

Instructions1. First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice

into an arch and push the ends into the sides of each cupcake.

2. Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by

bit, mixing vigorously to distribute the color

3. Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beanson the "nest" of coconut.

4. Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.

5. Put one cupcake basket by each place setting at Easter brunch or give them as gifts.
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Edible Ornament Cupcake

See larger photo

These delectable decorations are just the treat for a holiday tree-trimming party.


Colorful frosting Red and green candy such as M&Ms

Mini Reeses Peanut Butter Cups

Pretzels

Instructions1. To make them, frost a batch of cooled cupcakes (baked from your favorite recipe) with

colorful frosting.

2. Decorate with festive icing and candies (we used red and green M&Ms Minis), then top

each one with a miniature Reeses Peanut Butter Cup and a pretzel piece for anornament hanger. Don't forget to save one for Santa.
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Flower Power Cupcake

See larger photo

These sweet and summery wildflower cupcakes are sure to be a favorite pick with dessert-

lovers.

Ingredients Cupcakes (made from your favorite recipe)

Yellow frosting

Colored gumdrops

Large marshmallows

Instructions1. To make one, first frost a cupcake prepared from your favorite recipe with yellow icing

and place a colored gumdrop in the center. Next, set a large marshmallow on its side,

press it flat with your palm, then cut it in thirds with kitchen shears. Repeat with a

second marshmallow and arrange the petals around the gumdrop center.
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Flutter Delight Cupcakes

See larger photo

No need to wait until spring to enjoy the beauty of these cupcakes.

Ingredients 1 baked cupcake

White icing 1/2 sour gummy worm

2 fruit slices, sliced in half

Gumdrop slices (optional)

2 1/2-inch pieces of shoestring licorice

Instructions1. Frost the cupcake and arrange the following on top: gummy worm "abdomen," fruit slice

"wings" (attach gumdrop detail with icing, ifyou like), and shoestring licorice for the

antennae.
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Fluttercupsby Karen Tack

See larger photo

These very pretty butterflies are surprisingly easy to make. Form the wings by piping melted

chocolate onto waxed paper and sprinkling sugar on top when hardened, they peel right off!

Ingredients 6-inch squares of waxed paper

5 frosted cupcakes

1/2 cup white chocolate chips

1/4 teaspoon vegetable oil

ziplock bag

colored decorating sugar

jelly beans

Instructions1. Cut 6-inch squares of waxed paper, one perbutterfl y, and set them aside. For every

five frosted cupcakes, microwave 1/2 cup white chocolate chips and 1/4 teaspoon

vegetable oil in 10-second increments, stirring between heatings, until the chocolate has

melted. Place the mixture in a ziplock bag and snip a small corner from the bag.

2. Pipe a pair of wings onto one of the waxed paper squares. Quickly cover the wings with

colored decorating sugar. Repeat the steps until you have wings for every cupcake.* Let

the wings harden.

3. Gently peel each pair of wings from the paper and position them on a frosted cupcake

(the wings will settle slightly). Form each butterfly's body with three jelly beans.
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Frosty the

Cupcake

Snow or no snow, your family

can whip up a band of these

merry marshmallow snowmen

to satisfy all their winter

wonderland fantasies.

Ingredients Cooled cupcake (baked

from your favorite

recipe)

White icing Large marshmallows

Waxed paper

Pretzel sticks

Decorators' gel

Orange slice candy

Junior Mints

Thin Mints

Fruit leather

Instructions1. Frost a cooled cupcake (baked from your favorite recipe) with white icing.

2. Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second

marshmallow in half horizontally, then stack the halves on the first marshmallow to form

a torso and head.

3. Push a thin pretzel stick down through the snowman (this will help him stand up), then

set him on the cupcake.

4. Use decorators' gel to create a mouth, eyes, and buttons, then add pretzel stick arms

and a wedge cut from an orange slice candy for a nose.5. Accessorize with a candy hat (a Junior Mint secured to a Thin Mint with icing) and a fruit

leather scarf.


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Gobbling-good Cupcakes

See larger photo

If you want to hatch a novel holiday dessert that your kids can help make, these tasty turkeys

fit the bill. They're also great for a classroom party.

Ingredients 24 frosted cupcakes

24 Nutter Butter cookies

2-3 tablespoons of white frosting or decorator's gel

Mini chocolate chips

Fruit leather, various flavors and colors

toothpicks

Instructions1. To make each turkey, press the lower portion of a Nutter Butter cookie into a frosted

cupcake for the bird's head.

2. Use tiny dabs of frosting to stick on mini-chocolate chip eyes and a red fruit leather

wattle.

3. For each turkey's tail, use a butter knife to cut out a dozen feather shapes (about 3

inches long and 1 inch wide) from fruit leather.
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4. Lay 6 of the feather shapes on a flat surface and place a wooden toothpick lengthwise

atop each so that one end of the toothpick extends about an inch below the feather.

Layer another fruit leather feather layer atop each of the 6 shapes, sandwiching the

toothpicks between them.

5. Press the 2 layers together to make them stick, then fringe the edges of the feather with

a butter knife. Now your child can stick the colored feathers into the cupcake behind thecookie head.


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Holiday CupcakesA holiday snack idea from FamilyFun magazine

See larger photo

'Tis the season when you're sure to need a special dessert to bring to a Christmas party or

school bake sale. With this easy decorating tip, you and your kids can turn a batch ofhomemade or store-bought cupcakes into a festive treat.

Ingredients Cooled cupcakes (baked from your favorite recipe)

White icing

Grated coconut

Green gumdrops

Sugar, for sprinkling gumdrop leaves

Red candy for holly berries (M&Ms work well)

Instructions1. Frost the cupcakes with snowy white icing and top with grated coconut.

2. Then use a rolling pin to flatten green gumdrops on a piece of waxed paper sprinkled

with sugar. Use an aspic cutter or butter knife to cut out holly leaf shapes.

3. Arrange two or three leaves and a few red candy "berries" on top of each cupcake,

pressing them into the frosting just enough to hold them in place.
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Lion and Lamb Cupcakes

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Whether your March is in like a lion and out like a lamb or the complete opposite, you can

celebrate this mercurial month by making these clever cupcakes.

Ingredients 2 light-colored cupcakes

Yellow icing 5 orange and 1 yellow medium gumdrops

3 chocolate chips

1 piece of red shoestring licorice

White icing

1 Hershey's Milk Chocolate Swoop

2 brown, 1 black, and 1 pink jelly beans

Mini nonpareils

Instructions1. For the lion: Frost a cupcake with yellow icing. For the mane and whiskers, slice 5

orange gumdrops and 1 yellow gumdrop in half vertically. Arrange the orange gumdrop

halves around the cupcake as shown. Then cut a small horizontal slit in each yellow

gumdrop half. Press three 1-inch pieces of licorice into each slit and set the whiskered

gumdrops on the cupcake. Add chocolate chips for eyes and a nose and dot the eyes

with icing.

2. For the lamb: Frost a cupcake with white icing. Using small scissors, shape the sides of

a Hershey's Milk Chocolate Swoop to make it triangular. Place it on the cupcake as
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shown, add brown jelly beans for ears, and cover the remaining space with mini

nonpareils. For the eyes and nose, cut the ends off the black and pink jelly beans. Put a

dot of frosting on the back of the jelly bean slices and arrange them on the Swoop as

shown.


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Pumpkin Cupcakes

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Moist and delicately spiced, these cupcakes can be mixed with a wooden spoon. Once they're

baked, your kids can use frosting to turn them into a pumpkin feast.

Ingredients CUPCAKES: 2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1/2 cup vegetable oil

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup canned pumpkin

CREAM CHEESE FROSTING: 3 cups confectioners' sugar

1 8-ounce package cream cheese

4 tablespoons butter

1 teaspoon lemon juice
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Yellow and red food coloring

Pretzel nuggets (stems)

Instructions1. Heat the oven to 350 and line a 12-cup muffin tin with bake cups. In a large mixing

bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the

mixture aside.

2. In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in

the vanilla extract.

3. Pour the wet ingredients over the dry ingredients and gently stir the mixture until well

combined. Explain to your child that she should stir only until she can no longer see any

pockets or streaks of flour.

4. Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the

lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one

cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and thenremove to a rack to cool thoroughly.

5. Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat

together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth.

Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat

until the frosting turns orange.

6. For authentic-looking pumpkins, pipe on the frosting to resemble a pumpkin's ridges. Fill

a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved

lines over each cupcake. (An easier option is simply to frost each cupcake orange and

draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin

stems and cut flattened green gumdrops into leaves. Makes 12 cupcakes.


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Queen for a Day Cupcakes

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This Mother's Day give the moms in your life the royal treatment by serving up these tiny

sweets.

Ingredients Pink-frosted mini cupcakes

Mini yellow Laffy Taffy bars

Water

White frosting

Sparkling sugar

Sugar pearls

Red decorator gel

Instructions

1. To make the crown, place a wrapped mini yellow Laffy Taffy in a cup of warm water for 2to 3 minutes to soften it. Unwrap it, then flatten it with a rolling pin until it's 1-1/4 by 3-3/4

inches. Use a knife to straighten the strip's edges.
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2.3. With the tip of a teaspoon, cut five arches along one edge, as shown. Join the ends to

form a crown and seal the seam with a few drops of water. Let it sit for about 10 minutes

to harden slightly.

4. Dip the bottom of the crown into white frosting, then into sparkling sugar, and press it

into place on a pink-frosted mini cupcake. Apply a small dab of white frosting with a

toothpick to each crown point, then press on a sugar pearl. Add red decorator gel jewelsaround the middle of the crown for a final flourish.


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Rose Cupcakes

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You don't need to have a green thumb -- or be a florist -- to share these beautiful blooms.

They're made from spirals of Fruit by the Foot fruit leather centered on mini cupcakes. Here's

how to arrange your own bouquet.

Ingredients 12 mini cupcakes

White icing

Scissors

6 rolls of Fruit by the Foot fruit leather in Cherry Rage or strawberry flavor

1 roll of Fruit by the Foot fruit leather in Color by the Foot flavor

Instructions1. Frost 12 mini cupcakes with white icing.

2. To make a rose, unroll a piece of the cherry or strawberry fruit leather and divide it in

half along the wavy perforated middle line. Take one of the halves and roll up about 5

inches to form the flower's center. Set the rolled strip wavy side up in the middle of a

cupcake, as shown, and continue to loosely wrap the remaining fruit leather around the

center at a slight angle until the flower is completed.

3. Repeat this process for the remaining flowers. (You should be able to get 2 mini roses

out of each roll of fruit leather.)

4. Cut leaf shapes from the wavy edge of the Color by the Foot strip as shown, then tuck

the leaves under the roses.
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Rudolph and Friends

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These dashing desserts pay homage to some of Santa's best-known helpers. They also make

a fun activity for little hands after a holiday meal.

Total time: 1 hour, 25 minutes

Servings: 26

Ingredients Pretzels (standard shaped)

Chocolate frosted cupcakes

Tootsie Roll Midgee

Mini vanilla wafer Red or brown M&Ms

White M&Ms

Black decorating gel

Instructions1. For each "reindeer," carefully snap two pretzels into antler shapes and press them into a

chocolate frosted cupcake.
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2. Finish by adding a pair of white M&M eyes dotted with black decorating gel.

3. Press on a mini vanilla wafer for a snout, then use a small dab of frosting to attach a red

or brown M&M nose.

4. Shape each ear from a third of a Tootsie Roll Midgee and arrange them next to the

antlers.

Tips:Where to Find It: You can buy single-color bags of M&Ms at your local party or craft store.


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The Apple of Our Eye

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These apple cupcakes with a faux bite adapted from a "What's New, Cupcake?" by Karen

Tack and Alan Richardson are clever to the core. Make a crateful to celebrate the start of a

new school year.

Ingredients Cupcake batter Red frosting

Red sugar sprinkles

Tootsie Roll Midgees

Green Tootsie Fruit Roll

White frosting

Instructions5. Mix your favorite cupcake batter and divide it evenly among cupcake wells lined with red

paper or silicone cups (see Tip below), filling each one about three-quarters full. Bake

the cupcakes according to the recipe directions and let them cool.

6. Carve a shallow, dime-size well in the top ofeach cupcake, then cover the tops with red

frosting and coat them with red sugar sprinkles. Mold a small piece of a Tootsie Roll

Midgee into a stem shape. Form a leaf from a small piece of green Tootsie Fruit Roll,

pinch it against the stem, then insert the stem into the cupcake.

7. To make a bitten apple, spoon a small well from the side of the cupcake and line it with

white frosting. Press tiny bits of Tootsie Roll Midgee in place for seeds.
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Recipes - Cupcake Recipes

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