CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
- Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)
HEAVENLY CREME FILLED CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 18 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
- To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
- In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
- In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
- Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
- Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
- For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
- For the creme filling: Whip together the butter and shortening until light and fluffy.
- Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
- When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
- Let them set before serving.
CELEBRATION CAKE
Need a cake that's all dressed up to party? Try this caramel-soaked poke cake frosted with creamy COOL WHIP and decked out with pretty crushed candy.
Provided by My Food and Family
Categories Home
Time 1h56m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; stir in nuts. Pour into 2 greased and floured 9-inch round pans. Bake 26 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans.
- Mix sour cream and milk until blended. Stir in caramel topping. Poke holes in warm cake layers with wooden skewer. Place 1 cake layer on plate; top with half the sour cream mixture. Spread with 1/4 cup COOL WHIP; cover with remaining cake layer. Drizzle with remaining sour cream mixture. Refrigerate 1 hour.
- Frost top and side of cake with remaining COOL WHIP. Decorate with crushed candies.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CELEBRATION CUPCAKES
Make these individual party sponges ahead then follow our suggestions for decorating and icing
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 3h
Yield Makes 24
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 x 12-hole muffin tins with paper cases. Put the eggs, yogurt, vanilla, sugar, flour, almonds and butter in your largest mixing bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use 2 shelves) until a skewer poked into the centre of the cakes comes out clean. Cool on a wire rack. They can be frozen for up to 1 month or kept in an airtight container overnight.
- To decorate, beat the butter and icing sugar together until smooth and light. Use a teaspoon to spoon a heaped dollop into the centre of each cake or, for speed, spoon into a food bag, cut about 2cm off the corner and pipe a dollop onto each.
- Divide the icing into as many colours as you want - plus a piece left to be white, or to brush with glitter, if you like. Knead a little colouring into each piece until you have a good colour, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds and press down onto the icing to flatten it a bit. Repeat with the other colours to cover all the cakes. Now decorate as you wish, or see our ideas, below.
Nutrition Facts : Calories 408 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CELEBRATION CAKE
This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. "I think it's best if it is superrustic," Ottolenghi said. But it will be elegant anyway, the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavors are terrific.
Provided by Sam Sifton
Categories cakes, dessert
Time P1D
Yield Serves 10-20
Number Of Ingredients 13
Steps:
- To make the layers for the cake, heat oven to 350. Grease and line three 10-by-14-inch jellyroll pans with parchment paper. (If you only have one, you can make the layers separately.)
- Put a medium-size pot with a few inches of water in it over medium heat, and bring it to a simmer. Place a large, heatproof bowl on top of the pot, making sure that the base of the bowl is not touching the water. Put the chocolate in the bowl, and melt it over the simmering water, stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.
- Put the egg yolks and sugar into the bowl of an electric mixer with a whisk attachment. Mix for about 3 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.
- Put the egg whites in the clean bowl of an electric mixer with a clean whisk attachment. Beat at high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.
- Divide the chocolate mixture between the 3 jellyroll pans (or pour a third of the mix into one, if you're baking in 3 batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in comes out clean. Set aside to cool.
- Once the cakes have cooled, place a sheet of parchment on a sheet pan, and set it over one of the finished spongecakes, then flip the whole thing over, so the sheet pan is now sitting under the cake. Remove the jellyroll pan and the used paper. Repeat with the remaining cakes, placing each on a clean sheet of parchment paper and stacking them. Wrap them well with plastic wrap and place in the freezer for at least 24 hours.
- To make the ganache, place white chocolate in a large bowl and set aside. Add the cream to a medium saucepan with a heavy base and place it on medium-low heat. Cook until just starting to simmer, and then pour it over the chocolate. Allow to sit for 3 minutes or so, until the chocolate has softened, and then gently stir until the chocolate is melted and fully combined with the cream. Cover with plastic wrap, and refrigerate overnight (or for up to 3 days).
- To assemble the cake, put the ganache into the bowl of an electric mixer with a whisk attachment. Add the cream, and whip on medium-high until the mixture has achieved the consistency of soft whipped cream. (Keep a close eye on it so as not to overwhip.)
- Mix the berries you are not holding back for garnish in a large bowl, and set aside.
- Remove one sponge layer from the freezer at a time, and place on a serving platter or cutting board. Do not remove them all at once; they need to be frozen. Trim about 1/2 inch off all the edges to make a clean rectangle, then spread roughly 1/3 of the ganache mixture across the top of the cake. Scatter 1/2 of the berries on top of the ganache mixture, making sure they are evenly spread right to the edges of the cake. Trim the second sponge layer, place it on top of the first and cover it with another 1/3 of the ganache mixture and the remainder of the fruit. Remove the final layer of cake from the freezer, trim it and place it on top of the second, then spread the remaining ganache across the top of the cake, smoothing it with a palette knife. Place the fruit reserved as garnish in each corner of the cake, and dust the whole thing lightly with powdered sugar, if you like. If you're not serving the cake right away, store in the refrigerator for a few hours, bringing it out 30 minutes before serving.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 40 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 88 milligrams, Sugar 41 grams
CELEBRATION CAKE
What a delightful cake recipe, just perfect for a Birthday, Anniversary, or any other big celebration that is coming - Just simpy delicious!!
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare and bake cake as package directs for 13x9 pan.
- Cool cake and leave in pan.
- Using a table-knife handle, poke holes throughout cake, about 1-inch apart and halfway to bottom.
- Combine Eagle Brand, orange juice concentrate and orange rind; mix well.
- Spoon small amount of mixture into each hole; spread remaining mixture evenly over top.
- Chill 3-4 hours.
- Just before serving, spread whipped cream or frosting over cake and garnish as desired as desired.
Nutrition Facts : Calories 476.2, Fat 21.9, SaturatedFat 6.8, Cholesterol 90.6, Sodium 426.8, Carbohydrate 63.5, Fiber 0.6, Sugar 44.9, Protein 7.7
STAR-STUDDED CELEBRATION CUPCAKES
Moist, chocolaty cupcakes spread with a rich, melt-in-your mouth frosting and topped with fun chocolate designs. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 14
Steps:
- In 1-quart saucepan, melt sweet baking chocolate over low heat, stirring frequently. Place waxed paper on cookie sheet. Spread melted chocolate in 8-inch square on waxed paper. Refrigerate until firm, about 1 hour.
- Remove chocolate from refrigerator; let stand until room temperature. Cut with cookie cutters of desired shapes and sizes. Refrigerate until ready to place on cupcakes. Carefully peel cutouts from waxed paper, handling as little as possible. Dip half of each cutout into melted white baking chocolate; refrigerate until set.
- Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all remaining ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into muffin cups, filling each 1/2 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. Spread with frosting. Garnish with chocolate cutouts.
Nutrition Facts : Calories 165, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 120 mg
CARLEE'S CELEBRATE SPRING CUPCAKES
Cupcakes with creamy chocolate surprise centers and a cute little bird's nest on top of creamy chocolate frosting. Made these in honor of my daughter, Carlee.
Provided by Alberta Rose
Categories Holiday Cupcakes
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 24 muffin cups or line with paper liners.
- Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
- Fill prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
- Allow cupcakes to cool thoroughly.
- Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
- Beat thawed whipped topping into pudding mixture to make a creamy filling.
- Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
- Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
- Spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. Press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 28.7 g, Cholesterol 25.1 mg, Fat 10 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 328.6 mg, Sugar 16.9 g
CELEBRATION CUPCAKES WITH CITRUS FROSTING
Make and share this Celebration Cupcakes With Citrus Frosting recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 53m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Cupcake:.
- Preheat oven to 350°F Line cupcake pans with paper liners. Set aside.
- Stir together flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.
- In a large bowl, beat sugar and 3/4 cup butter at medium speed, scraping bowl occasionally, until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add 1 tablespoon vanilla.
- Reduce speed to low and add flour mixture alternately with milk, beating well after each addition, just until mixed.
- Divide batter evenly among cupcake cups and bake for 23 to 28 minutes or until toothpick inserted near center comes out clean.
- Cool on wire racks 10 minutes and remove cupcakes from pans. Cool completely.
- Frosting:.
- In a large bowl, beat 3/4 cup butter at medium speed until creamy.
- Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, lemon or orange peel, scraping bowl often, until well mixed.
- Stir in corn syrup.
- Frost cupcakes.
Nutrition Facts : Calories 351.8, Fat 12.9, SaturatedFat 7.8, Cholesterol 63.1, Sodium 231.2, Carbohydrate 56.9, Fiber 0.5, Sugar 42.7, Protein 3.2
CELEBRATION CAKE
A rich, tasty white (yellow) cake from "1001 Old-Time Household Hints", by Yankee Magazine. Once you try this, you'll never want to buy boxed cake mix again! Yankee Magazine suggests using Italian Frosting with this cake, which I haven't tried yet, but will post separately (check my other recipes). Tip: Left over egg whites can be used to make angel food cake, or make meringue.
Provided by CassiaDawn
Categories Dessert
Time 35m
Yield 1 2 layer 10" cake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Grease and flour two 10" x 10" baking pans (or two deep 9" X 9" pans, or a large sheet pan - remember to adjust baking time).
- Sift together cake flour, baking powder, and salt. Set aside.
- Cream egg yolks and sugar until light and fluffy.
- Add scalded milk and vanilla to egg yolk mixture.
- Mix butter into egg yolk mixture.
- Stir flour mixture into egg yolk mixture. Do not over beat.
- Pour batter into pans and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow cake to cool completely before removing from pans. Frost if desired.
- Tip: To scald milk, heat milk in a heavy bottomed pan over low heat, stirring frequently. When bubbles begin to form around the edge of the pan, and steam rises from the milk, it is scalded. Remove from heat and cool. Do not boil. (It may not actually be necessary to scald the milk - it was traditionally done to deactivate enzymes. These days pasteurization takes care of that).
Nutrition Facts : Calories 419.2, Fat 14.8, SaturatedFat 8, Cholesterol 235.5, Sodium 210.8, Carbohydrate 66.1, Fiber 0.5, Sugar 40.2, Protein 6.1
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