PINATA CUPCAKES
Provided by Marcela Valladolid
Categories dessert
Time 1h20m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Bake 24 cupcakes according to the box instructions. Let cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of the shredded coconut. Turn the mixer on low, add 8 drops of yellow food coloring and mix until the coconut is a uniform bright yellow. Transfer to a bowl. Add another cup of the coconut to the bowl and turn the mixer on low. Add 6 drops of yellow food coloring and 4 drops of red food coloring and mix until the coconut is a uniform reddish orange (add a few more drops of each if the color is not vibrate enough). Transfer the coconut to a separate bowl. Wash and dry out the standing mixer bowl and add the remaining 1 cup coconut. Turn the mixer on low and add 6 to 8 drops of blue food coloring. Mix until the coconut is a uniform bright blue. Transfer to a third bowl.
- In a medium bowl, mix together the chocolate candies, fruit candies and nonpareils. Set aside.
- Using a 1/2-inch round cutter, cut out a well in each cupcake (reserve the cut-out top pieces of each cupcake). Use a small spoon to scoop out the wells, being careful not to go all the way through the bottom of the cupcakes. Fill each cupcake well about two-thirds full with the mixed candy, about a heaping tablespoon. Cover the holes with the reserved cut-out tops.
- Frost the cupcakes with the vanilla frosting. Press some of the blue coconut onto the outer third of the top of each cupcake to form a stripe, then press some of the yellow coconut in the center third and finally the orange coconut in the final third. You should have 3 equal stripes on the top of each cupcake.
OUT-OF-THIS WORLD CAJETA-FILLED CUPCAKES
Provided by Marcela Valladolid
Categories dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Butter and flour a 12-cup muffin pan, or use paper liners. In a large bowl, combine the flour baking powder, and 3/4 teaspoon salt.
- In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Beat in the eggs, 1 at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in 2 parts, alternating with milk.
- Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
- Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with 1 teaspoon of cajeta and replace the cut out pieces. Frost the cupcakes with Mexican Vanilla Buttercream Frosting.
- Using an electric mixer on low speed, beat the butter and sugar until smooth. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable.
STRAWBERRY AND MASCARPONE FILLED CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Special equipment: 1 muffin tin
- Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
- In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
- In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.
CAJETA GELATIN
Provided by Marcela Valladolid
Categories dessert
Time 8h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Sprinkle the gelatin in 1/2 cup water. Let stand about 2 minutes to soften. Microwave on high for 45 seconds. Stir for 15 seconds, until the gelatin is dissolved.
- In a 2-quart saucepan, heat the evaporated milk until hot, making sure not to boil. Whisk in the cajeta until smooth and evenly incorporated. Stir in the gelatin mixture to the cajeta mixture and turn the heat off to cool slightly.
- In a large mixing bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and beat on medium speed while slowly adding 1/3 cup of the cajeta cream to temper the cream cheese and avoid curdling or separation. Gradually add the remaining cajeta cream and continue beating until smooth. Scrape down the sides and bottom of the bowl and beat again until fully incorporated and frothy. Strain the cream into a glass pitcher or into a 4-cup liquid measure, maintaining as much froth as possible. Pour 1 cup of the cream into each of the 4 wine glasses.
- Garnish with 3 to 5 fresh raspberries (the raspberries will remain afloat in the froth). Cover with plastic wrap and refrigerate for 8 hours or overnight.
DOUBLE RASPBERRY CREAM FILLED CUPCAKES
Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!
Provided by Food Network
Categories dessert
Time 55m
Yield 27 Cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.
OUT-OF-THIS-WORLD CUPCAKES
These are a cinch to bake-and even more fun to decorate! Save the decorating fun for a party activity, and let the kids top their cakes any way they want. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions for cupcakes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., Tint frosting with food coloring of choice. Frost cupcakes and decorate as desired with decorating gel and assorted toppings.
Nutrition Facts : Calories 174 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
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