Download - CELEBRATION CUPCAKES - GrommetCUPCAKES+recipe+cards.pdf · cupcakes cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!) Sift the confectioner’s

CELEBRATION CUPCAKES

F O R C A K E S : G R A N U L AT E D S U G A R VA N I L L A E X T R A C T F L O U RB A K I N G P O W D E R B A K I N G S O D AS A LTS P R I N K L E S (R A I N B O W )

F O R F R O S T I N G : C O N F E C T I O N E R ’S S U G A R

F O R D E C O R AT I O N: S P R I N K L E S (PA S T E L C O N F E T T I )

P R O V I D E D : C U P C A K E L I N E R S (18)P I P I N G B A GC A N D L E S (10)

F R O M YO U R PA N T R Y:2 E G G S6O Z B U T T E R M I L K2.5 S T I C K S B U T T E R (U N S A LT E D ) 1 S T I C K F O R C U P C A K E S 1 .5 S T I C K S F O R F R O S T I N G

I N G R E D I E N T S : Bring out your inner child with these celebratory treats. Colorful cakes, pastel sprinkles, and gold candles scream YAY.

L E V E L : E A S Y S E R V I N G S : 18 P R E P T I M E : 20-25 M I N B A K E T I M E : 18-22 M I N

WITH COLORFUL SPRINKLES

DIY BAKING KIT

MAKES 18 HOMEMADE CUPCAKESWHAT YOU’LL NEED:2 EGGS, 6 OZ BUTTERMILK &2.5 STICKS BUTTER

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Take out 2 eggs, 6oz buttermilk and 2.5 sticks of unsalted butter from your refrigerator. Allow butter to come to room temperature. Line up 18 cupcake cups on a baking sheet. In a medium bowl, sift the flour, baking powder, baking soda and salt together.

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E Q U I P M E N T YO U W I L L N E E D :

In a large bowl, using an electric mixer, cream 1 stick of butter and granulated sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Stir in half of the vanilla extract (you’ll use the rest for the frosting in step 4).

Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Once the batter is smooth, fold in the rainbow sprinkles and mix until *just* incorporated.

Fill all 18 cupcake cups 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cupcakes cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)

Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat 1.5 remaining sticks of butter in a medium bowl until it starts to look pale, then slowly and the confectioner’s sugar and beat for 2-3 minutes. Add the remaining vanilla extract and mix until smooth.

Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Decorate with round pastel sprinkles and CELEBRATE!

S M A L L B O W L S (2) B A K I N G S H E E T L A R G E B O W L E L E C T R I C M I X E R M E D I U M B O W L S PAT U L A W H I S K TO OT H P I C K W I R E R A C K

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Watch videos, find tips & tricks,and use our baking glossary at R E D V E L V E T N Y C . C O M

B A K I N G PA N A D V I C E

No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties. Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. It will take a bit more time, but by using a whisk you’ll get a nice arm workout!

D I D YO U K N O W ?

Funfetti boxed cake mix was made popular by Pillsbury in the 1990s. The confetti cake, rainbow sprinkle cake, or party-in-your-mouth cake was such a hit that it’s still the go-to for birthdays and celebrations.

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PINK VELVET CUPCAKESWITH CREAM CHEESE FROSTING

DIY BAKING KIT

F O R C A K E S : C A K E F L O U RD U TC H-P R O C E S S C O C O A S A LTB A K I N G S O D AD I S T I L L E D W H I T E V I N E G A RG R A N U L AT E D S U G A RV E G E TA B L E O I LR E D G E L-PA S T E F O O D C O L O R I N G VA N I L L A E X T R A C T

F O R F R O S T I N G A N D TO P P I N G :C O N F E C T I O N E R ’S S U G A R W H I T E N O N PA R E I L S

P R O V I D E D : C U P C A K E C U P S (18) P L A S T I C P I P I N G B A G

F R O M YO U R PA N T R Y:2 E G G S 6O Z B U T T E R M I L K4 T B S P B U T T E R (U N S A LT E D )8O Z C R E A M C H E E S E (1 B R I C K )

I N G R E D I E N T S : Our namesake dessert is a New York classic that pairs rich cocoa cakes with cream cheese frosting. We’ve made it a tad more ladylike, giving the icing a rosy sheen.

L E V E L : E A S Y S E R V I N G S : 18 P R E P T I M E : 25 M I N B A K E T I M E : 18-20 M I N

MAKES 18 HOMEMADE CUPCAKESWHAT YOU’LL NEED:2 EGGS, 6 OZ BUTTERMILK, 4 TBSP BUTTER & 8OZ CREAM CHEESE

You’ve got some gorgeous ingredients! Once you’ve unpacked your kit, preheat your oven to 350°F. Remove 2 eggs, 6oz buttermilk, 4 tablespoons butter (1/2 stick) and 8oz cream cheese from your refrigerator. Line up 18 cupcake cups. In a medium bowl, whisk together cake flour, cocoa, and salt. In a small bowl, mix baking soda and vinegar (it will bubble and foam!) and set aside.

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In a large bowl, using an electric mixer on medium speed, beat sugar and oil until combined (2 minutes). Add eggs, scraping down sides to incorporate fully. Mix in all but a drop of red food coloring (save it for the frosting!) and half of the vanilla extract. Reduce speed to low. Add flour mixture and buttermilk, alternating both in small batches, until fully mixed.

Add the baking soda and vinegar mixture to the batter, and mix on medium speed for 10 seconds. Divide the batter evenly among all 18 cupcake cups, filling each three-quarters full. Place on a baking sheet.

Bake in the middle of the oven for 18 to 20 minutes. Cakes are done when a toothpick inserted in the center comes out clean. Transfer pan to wire rack and cool completely.

Sift the confectioner’s sugar using a sieve or sifter, and set aside. In a medium bowl, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce speed to low. Add confectioner’s sugar, in two batches, and mix until smooth. Add remaining drop of red food coloring and vanilla, then mix until color is consistently pink.

Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Using both hands, apply downward pressure to the frosting and follow a circular motion. Start on the outside of the cupcake and work your way in. Decorate with white nonpareils, and enjoy!

M E D I U M B O W L (2)W H I S KS M A L L B O W LL A R G E B O W LE L E C T R I C M I X E RB A K I N G S H E E TTO OT H P I C KW I R E R A C KS PAT U L A

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B A K I N G H A C K S

An ice cream scoop helps to distribute batter evenly into baking cups.

You’ll literally only need 1 drop (like a rain drop!) of red food coloring for your pink icing. You can add it slowly to dye your frosting as light or dark as you would like.


No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer-safe. Biodegradable and eco-friendly, they’re great for gifts and parties.



CANDY CANE CUPCAKESWITH PEPPERMINT FROSTING AND CANDY CANE SPRINKLES

DIY BAKING KIT

F O R C U P C A K E S : D U TC H-P R O C E S S C O C O A P O W D E RC A K E F L O U RB A K I N G P O W D E RB A K I N G S O D AS A LTS U G A R

F O R F R O S T I N G & TO P P I N G :C O N F E C T I O N E R ’S S U G A RP E P P E R M I N T E X T R A C T

P R O V I D E D : P I P I N G B A GC U P C A K E C U P S (24)

F R O M YO U R PA N T R Y:2 E G G S6 O Z B U T T E R M I L K2.5 S T I C K S U N S A LT E D B U T T E R (1 S T I C K F O R C U P C A K E S &

1 .5 S T I C K S F O R F R O S T I N G )

I N G R E D I E N T S : Featuring peppermint buttercream frosting and candy cane sprinkles atop a rich dark chocolate cake, these delicious and festive cupcakes are sure to make your holiday season merry and bright.

L E V E L : E A S Y S E R V I N G S : 24 P R E P T I M E : 25 M I N B A K E T I M E : 15-19 M I N

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat 375°F. Take 2 eggs, 6 ounces of buttermilk, and 2.5 sticks of unsalted butter out of your refrigerator. Line up 24 cupcake cups. In a small saucepan, boil ½ cup water over high heat.

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In a medium bowl, mix cocoa powder with boiling water until smooth. Cool by placing in refrigerator. Whisk together the cake flour, baking powder, baking soda, and salt in another medium bowl. Set aside.

In a large bowl, using an electric mixer, cream the softened butter (1 stick only) and sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Alternate adding the flour mixture and buttermilk, beating until *just* combined. Slowly pour in cooled cocoa mixture and stir until smooth.

Sift confectioner’s sugar over a bowl and set aside. In a medium bowl, using an electric mixer on medium speed, beat softened butter (1.5 remaining sticks) until pale and creamy, 2 to 3 minutes. Gradually add confectioner’s sugar and peppermint extract, beating on medium speed until fully incorporated.

Divide the batter evenly among cupcake cups, filling each two-thirds full. Place on a baking sheet and bake for 15 to 19 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)

Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Sprinkle with mini candy canes and be merry!

S M A L L S A U C E PA NM E D I U M B O W L (2)W H I S KS M A L L B O W L (2)L A R G E B O W LE L E C T R I C M I X E RS PAT U L AB A K I N G S H E E TTO OT H P I C KW I R E R A C KS I F T E R

NEED MORE INFO?





No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties.

B A K I N G H A C K SBack in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of whisks.) It will take a bit more time, but you get a nice arm workout!

Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.