Purple Cow Cupcakes Recipes

Steps:

• For the cake, sift dry ingredients (flour, cocoa, baking powder & soda, and salt) into a bowl and set aside.
• In separate bowl, combine buttermilk, vinegar, and food colouring. Mix thoroughly.
• In a stand mixer using the paddle attachment, or with a hand mixer on medium, beat butter and sugar. Once fluffy, add eggs, one at a time.
• Add the buttermilk mixture and beat well.
• Finally, on low, add the sifted dry ingredients and mix until just blended.
• Spoon into muffin cups until they are 2/3 full.
• Bake at 350 for 20 minutes, then let cool.
• To make the fondant, put 8 oz marshmallows in microwave safe dish with 1 tsp water and 1 tsp vanilla.
• Microwave on high for 30 seconds, stir, and continue until marshmallows are melted.
• Sift 1/2 lb confectioners sugar into mixing stand bowl. Make a well and pour marshmallow mixture into middle. Using paddle attachment, mix until combined. Sift additional 1/2 lb (or less if necessary) confectioners sugar into bowl, add 1 tbsp shortening and change to dough hook when mixture is no longer sticky.
• Repeat this process for a second batch, adding the purple food colouring to the marshmallow mix *before* adding into the sugar well.
• Knead both sets of fondant with hands until the right consistency, cover with a thin layer of shortening, wrap in plastic wrap and put in airtight container. Let sit for 30 minutes or more to rest.
• After fondant has rested, shape cow heads from white fondant.
• Shape 12 noses into a small ball and use a gum paste modeling tool to create the nostrils.
• Shape horns and attach to the head using a teaspoon of cornstarch to two teaspoons water. Let set for about 30 minutes.
• Using a small clump of white (about 1/4 cup), add a few drops of the pink food colour and knead with hands until pink is formed.
• Roll and cut wide and short obtuse triangles and lay the pink over the purple, then roll to create ears.
• Using the cornstarch mixture, attach the ears and let set for 30 - 60 minutes.
• Create small eyes using white fondant and black gum paste and attach with cornstarch mixture.
• Attach the noses to the heads, and let them rest on a pencil or the modeling tool until set (60 - 90 minutes).
• At this point, cupcakes should be cool and need to be iced. Mix cream cheese ingredients together with hand mixer. Spread over the top of each cupcake, one at a time.
• Separate the rest of the white fondant into twelve balls and roll thin, using a pizza cutter to make circular. Lay on top of cream cheese icing and tuck underneath. Repeat for remaining cupcakes.
• Roll purple fondant and cut cow-spot shapes. Attach with cornstarch mixture.
• With remaining purple fondant, create cow tails. Roll up small "snakes" and then using the modeling tool, tassel the tails.
• Attach heads to cow bodies using the cornstarch mixture. Let each cow's head rest on the others' backs for 2-3 hours or until set.
• Serve with pure, creamy milk. :).

Steps:

• Grape Cupcakes:.
• Preheat the oven to 350 degrees F. and line 15 standard muffin tins with cupcake papers. In a large bowl sift together the flour, cornstarch, salt, baking powder and baking soda and whisk to distribute the dry goods throughout the mixture.
• In a separate bowl, stir the grape juice, oil, yogurt and vanilla together and pour the wet mixture into the dry mixture. Stir just enough to combine. It's better to leave a few lumps rather than make the mistake of overmixing and winding up with tough cupcakes. A few lumps will ensure that you have soft moist tasty cupcakes.
• Evenly portion the batter into your paper cups, fill each about two-thirds to three-quarters of the way. Bake for 15 to 20 minutes. Check with a clean knife or toothpick. If they aren't quite done let them bake for an extra five minutes. Make sure the cupcakes are cool before you frost them.
• Depending on how you portion the mixture you could probably make more than 15 cupcakes.
• "Melted Ice Cream" Frosting:.
• To make the frosting, place the margarine in a stand mixer. (I didn't have a mixer when I made these cupcakes so I had to make the frosting by hand with a fork.) Beat the margarine briefly to soften it. Add the sugar and salt, start on the lowest speed. Turn on the mixer for just one minute to incorporate the two.
• Use a knife to slice the vanilla beans in two down the middle. Scrape the seeds out by dragging the knife down the cut centers. Add the seeds to the mixing bowl along with the soy milk and slowly begin to mix again.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Roughly crush half the blackberries with a fork so the juice is running but there are still some chunky bits. Gently melt the butter and chocolate in a saucepan. Mix the flour, sugar, cocoa powder and a pinch of salt in a large mixing bowl. Put the kettle on.
• Scrape the butter-chocolate mixture and eggs into the dry ingredients with the crushed blackberries and 100ml boiling water. Mix together until smooth, then add a little food colouring to boost the red/purple hue. Divide between the muffin cases and bake for 15 mins until risen and a skewer poked into the centre comes out clean. Lift from the tin onto a wire rack and cool completely.
• Whizz the remaining 150g blackberries to a purée. Beat the butter, icing sugar and vanilla together until really pale and fluffy - about 5 mins. Sieve the remaining blackberry purée and gently fold into the icing. Spoon into a piping bag fitted with your favourite nozzle and pipe a generous amount onto each cupcake - removing the paper case first if you want to show the colour of the sponge. Top each with a fresh blackberry and enjoy.

Steps:

• Combine all ingredients in a blender.
• Blend until smooth.
• Pour into glass and drink immediately.