Raspberry And Chocolate Hi Hat Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
• Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
• Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
• Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
• Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

Steps:

• Prepare and bake the cupcakes according to the recipe directions. Allow to cool.
• Prepare the buttercream and equally divide into two bowls. Add the yellow food coloring to one bowl and mix until fully combined; set aside. Take the other bowl and equally divide again (into two bowls of frosting). One bowl should be tinted orange; the other should remain white.
• When ready to assemble, place the frostings into plastic disposable pastry bags (or resealable plastic bags). Starting with the yellow frosting, cut about 2 inches from the tip of the bag and pipe out a circle on top of a cupcake. Fill in any holes so that the frosting is even and level. Do this to all of the cupcakes.
• Next, grab your orange frosting and cut off approximately 2 inches from the tip of the bag. Pipe out a smaller circle on top of the yellow frosting. Repeat on all cupcakes. You should now have the yellow and orange layers done.
• Finally, grab your white frosting and cut off approximately 2 inches from the tip of the bag. Pipe a dollop of frosting and then pull your hand up quickly and release pressure. This should create a nice pointed tip at the top of your cupcake. Repeat this on the remaining cupcakes. Put the cupcakes in the fridge for about an hour, or until they have had a chance to set.
• After the cupcakes have chilled, prepare your chocolate coating: Place the chocolate and shortening in a microwave-safe bowl and set in the microwave for one minute, then remove and stir. If the chocolate is not completely melted, place back in the microwave for 15 seconds. Remove and stir until melted and smooth. Pour the chocolate into a drinking glass, one with a mouth wide enough for you to invert the cupcakes into. Let cool about 15 minutes.
• Remove the cupcakes from the fridge. Pick up one cupcake and dip it frosting-side down into the chocolate, going all the way to the top of the cupcake liner. Lift up and let the excess drip off, then set the cupcake on a cookie sheet. Repeat this with the remaining cupcakes. Allow the chocolate to harden, which only takes a few minutes. Serve and enjoy the excited faces of the lucky recipients.

Steps:

• Bake the Devil's Food Cake, following instructions for cupcakes. Let cool.
• Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.
• Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/3 to 1/2 cup frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
• Make the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl, and let cool about 15 minutes.
• Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet filled with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
• Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate 2 hours more. Serve cold. Cupcakes can be refrigerated up to 3 days.

Steps:

• Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• Sift together the flour, baking powder, and salt into a bowl.
• Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
• Add in the egg; beat until combined.
• Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
• Add the white chocolate and beat on low speed just until combined.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake until lightly golden and a pick comes out clean, 18-20 minutes.
• Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
• Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
• Place the raspberries in a small bowl; use a fork to crush them lightly.
• Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
• Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool.
• Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add 1/2 cup berries; mash carefully with fork. Let stand at room temperature 30 min. or until cooled and thickened to sauce consistency.
• Mix cream cheese and milk with mixer until blended. Gradually beat in sugar; spread onto cupcakes.
• Top with raspberry sauce and remaining raspberries just before serving. (See tip.)

Steps:

• Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
• Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
• Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
• Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
• Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
• Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
• Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
• Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
• Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Steps:

• Make, bake and cool 12 cupcakes as directed on box.
• Use apple corer to create a well in each cupcake going about halfway down into center. Fill each well with about 1 teaspoon of the jam.
• To make frosting, in large bowl, beat remaining 1/2 cup of the jam and the butter with electric mixer on medium-high speed until well blended. On low speed, beat in powdered sugar, vanilla and salt until well incorporated. If desired, taste and add more powdered sugar.
• Pipe a tall mound of frosting onto each cupcake. Freeze cupcakes about 30 minutes or until frosting is very firm.
• In microwavable bowl, microwave chocolate chips and coconut oil on High in 2 or 3 (30-second) incre-ments, stirring after each, until chocolate is melted. Cool chocolate until room temperature.
• Dip frosting part of cupcakes into chocolate. Decorate with sprinkles. Refrigerate a few minutes until chocolate firms up. Serve immediately, or store in refrigerator until ready to serve.