Tag Archives: cupcakes

'In Like a Lion, Out Like a Lamb' Spring Cupcakes from Everyday Good Thinking, the official blog of @HamiltonBeach (everydaygoodthinking.com)

 

We all know the old saying that March “comes in like a lion, goes out like a lamb” and we’ve got the cupcakes to match. While the adage may not always be true, the lion-like snow and cold is nearing an end, and we’re looking forward to calmer, lamb-like weather across the country. Perfect for March gatherings, these adorable cupcakes will help you usher in springtime (while bidding good riddance to winter.) They’re easier to decorate than they look. Just follow the tips above, and you’ll see making these cute cupcakes is a breeze.

 


Friendly Lion Cupcakes
YIELDS: 16 servings

We recommend using a hand mixer or stand mixer to create these friendly lion face cupcakes at home.
Ingredients
1 1/3 cups all purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoons baking soda
1/8 teaspoons salt
4 Tablespoons butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk
Instructions
Preheat oven to 350°F. Line muffin pans with baking cups.
Sift flour, unsweetened cocoa, baking soda, baking powder and salt. Set mixture aside.
Beat butter, sugar and vanilla extract in large bowl until combined. Add eggs, one at a time, until well blended.
Alternately add flour mixture and milk until combined.
Fill baking cups 2/3 to 3/4 full.
Bake 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
Tint 1/2 cup of Vanilla (White) Buttercream Frosting pink. Tint remaining frosting yellow.
Frost cupcakes with yellow frosting. Use a small round decorating tip to make nose and ears. Add inner ears and bottom of nose with pink frosting.
Use a small round decorating tip and Chocolate Frosting to create the facial features.
Use a leaf decorating tip to create the furry mane.
Everyday Good Thinking http://everydaygoodthinking.com/

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Fluffy Lamb Cupcakes
YIELDS: 16 servings

We recommend using a hand mixer or stand mixer to make these fluffy lamb cupcakes at home.
Ingredients
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
1/4 cup milk
Mini chocolate chips
Mini marshmallows
Instructions
Preheat oven to 350°F. Line muffin pans with baking cups.
Sift flour, baking powder and salt. Set mixture aside.
Beat butter and sugar in large bowl until combined. Add eggs, one at a time, until well blended.
Alternately add flour mixture and milk until combined.
Fill baking cups 2/3 to 3/4 full.
Bake 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
Frost cupcakes with white frosting. Using a small round decorating tip, pipe on detail for nose and mouth.
Add mini chocolate chips for eyes.
Place mini marshmallows around edge of cupcake for wool.
Everyday Good Thinking http://everydaygoodthinking.com/

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Yesterday, we shared our favorite Halloween cupcake recipes. As the season of sweets approaches, we thought we’d offer some tips to help you frost your cupcakes like a pro.

The quickest and easiest way to frost a cupcake is with a decorating bag fitted with a large decorating tip. If you are frosting a lot of cupcakes, it’s worth the investment in the decorating bags, decorating tips and the 2-piece coupler that hold the tips in place. (Tip: In a pinch, you can use a resealable plastic zipper bag with one corner snipped off.) Make sure your cupcakes are completely cooled before you begin so your decorative icing doesn’t melt.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Start with your icing on the outside of the cupcake, not worrying to cover the edge. Using steady pressure on the piping bag, work around the outside of the cupcake.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

When you reach the beginning of your swirl, create a slight overlap and continue in a circular motion towards the center.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Continue to slightly overlap with each circle until the entire cupcake is covered. Release pressure and pull the bag away from the cupcake to create a peak on the top.

Alternatively, you can frost with a small metal spatula or knife. Cover the top of the cupcake with a thin layer of frosting to seal the crumbs, then use the spatula to swirl on the additional frosting. You can then decorate your cupcake with sprinkles or other edible decorations.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Using an icing bag and decorating tip isn’t difficult. The results are beautiful and the cost for these materials is low. Follow our tips to make it easy as…cake!

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Here we’ve used a tall cup to hold the icing bag, allowing the other hand to be free. The foldover technique, whether held in your hand or using the cup, helps keep the top of the bag from getting messy.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach



Halloween cupcakes from Everyday Good Thinking @HamiltonBeach

It’s finally October, a month full of costumes, parties, tricks and treats. The kids will be invited to parties and they will be excited to show off their favorite sweets. Make these entertaining Halloween-themed cupcakes as a family for a spooky and sweet activity. Check back on Friday for detailed information on How to Frost a Cupcake!

Halloween cupcakes from Everyday Good Thinking @HamiltonBeach

 


Spooky Owl Cupcakes
YIELDS: 16 servings

Place a bite-size peanut butter cup in the center of each cupcake just before baking. This will result in a peanut butter center once the cupcakes are baked. Frost with peanut butter frosting for an added peanut lover’s treat!
Ingredients
1 1/3 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup unsweetened cocoa powder
4 tbsp butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
1 cup whole milk
16 chocolate sandwich cookies
32 candy-coated chocolate candies
16 small jelly beans or oblong candies
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
Add vanilla, flour and milk. Beat until combined.
Fill muffin tins 2/3 to 3/4 full.
Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Frost cupcakes with chocolate frosting.
Use a small round decorating tip to create feathers and a leaf decorating tip to create ears.
Cut chocolate sandwich cookies in half. Place on cupcakes, white side up, to make eyes.
Press chocolate candies in white part of cookies to make eye balls. (Add a drop of frosting to make hold in place.)
Add the jelly bean or oblong candy for the beak.
Everyday Good Thinking http://everydaygoodthinking.com/

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Black Cat Cupcakes
YIELDS: 16 servings

Use either a Hamilton Beach Hand Mixer or Stand Mixer to make these fluffy and delicious cupcakes that are sure to make any cat lover smile this Halloween.
Ingredients
1 1/3 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup unsweetened cocoa powder
4 tbsp butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
1 cup whole milk
32 mini candy-coated chocolate candies
1 tube orange decorating frosting
1 tube purple decorating frosting
2 large chocolate bars
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
Add vanilla, flour and milk. Beat until combined.
Fill muffin tins 2/3 to 3/4 full.
Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Frost cupcakes with chocolate frosting.
Use a small round decorating tip to make facial features and whiskers.
Add small candies for eyes. Break chocolate bars into small pieces for ears.
Everyday Good Thinking http://everydaygoodthinking.com/

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Fall Pumpkin Cupcakes
YIELDS: 18 servings

These gorgeous orange pumpkin cupcakes are sure to be a crowd-pleaser for any fall gathering. Use your favorite Hamilton Beach Hand Mixer or Stand Mixer to make fluffy batter and creamy frosting.
Ingredients
1 can (15 oz.) pureed pumpkin
1 1/2 cups sugar
3 eggs
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon salt
Orange food color
Coarse sugar or orange sprinkles
16 pretzels or pieces of green licorice twists
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
In a large bowl, combine pumpkin, sugar, eggs and vegetable oil.
Add flour, baking powder, pumpkin pie spice, cinnamon and salt. Stir until blended.
Fill muffin tins 2/3 to 3/4 full.
Bake 18 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Tint frosting orange. Frost cupcakes; roll in coarse sugar.
Add a pretzel stick or piece of licorice for the stem.
Everyday Good Thinking http://everydaygoodthinking.com/

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