Cupcake recipe for 1st Birthday?
Category: QA
My daughter is turning 1 and we are having a big birthday party (about 20 or more people) on May 3rd. I still can’t decide what kind of cupcakes to make! Help!
These cupcakes will be mostly for adults, my daughter will be eating a shortcake with strawberries (i think she’s still too young to eat all the sugar)
AND i want to make it from scratch
its better if you buy them
the kind that kids like. yeah, that’s all of them.
My little pony cupcakes.
Try Vanilla. Since most people like it, and you don’t have to risk kids being allergic. (As you would with Chocolate)
I would stick to s simple cupcake, like butter cake. As for frosting I would make sure it was colorful. Younger kids tend to like color.
You might want to stick with just yellow or white cake, if she hasn’t had chocolate before (even a mix would be fine). I saw some cute ones in a magazine last week. They put a bit of frosting on top and stuck an oreo on each one. Then piped yellow petals all around it (you can even use the squirt can frosting with the tips) to make it a sunflower; and used spearment leaves for the leaves. They added a dab of chocolate frosting to attach a red M&M, and piped a line down the back of the M&M, with some chocolate dots to make ladybugs:) …..
I know Betty Crocker has a boxed mix with rainbow coloring, or just use a yellow cake mix, frost with white cake mix and add your own sprinkles! You can’t go wrong with cupcakes!
Ice Cream Cone Treats
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package vanilla frosting
1 ounce colored candy sprinkles
DIRECTIONS
Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.
make half chocolate cupcakes and half vanilla cupcakes and get two different colors for frosting maybe the colors your using for the decorations.
USE THIS RECIPE FOR THE CHOCOLATE CUPCAKES:
Ingredients
• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate
Chocolate Cupcake Recipe DirectionsPreheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.
USE THIS RECIPE FOR THE VANILLA CUPCAKES:
Ingredients
• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1 1/2 teaspoon vanilla
Vanilla Cupcake Recipe DirectionsPreheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.
USE THIS RECIPE FOR THE FROSTING:
Ingredients:
5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large egg whites
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 to 1 cup chopped nuts or shredded sweetened dried coconut (optional)
Whisk water, cream of tartar, sugar, egg whites and corn syrup together in a large stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the egg whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whiles will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet. Beat on high speed for exactly 5 minutes. Remove the bowl from the skillet and add the vanilla. Beat on high speed for 2 to 3 more minutes to cool. Stir in the nuts or coconut if desired.
Use immediately.
Cherry Cheese Cupcakes
* 3 packages (8 ounces each) cream cheese, softened
* 1-1/2 cups sugar, divided
* 1-1/2 teaspoons vanilla extract, divided
* 5 eggs
* 1 cup (8 ounces) sour cream
* 1-1/2 cups cherry pie filling
* Mint leaves
Directions:
In a mixing bowl, combine cream cheese, 1 cup sugar and 1 teaspoon vanilla; beat until smooth. Add eggs, one at a time, beating well after each addition. Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until set. Cool 5 minutes. In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool completely. Top with pie filling. Garnish with mint leaves. Chill. Yield: 22-24 servings.
Use gold or silver cupcake wrappers.
OR
AMARETTO DREAM CUPCAKES
Ingredients:
* 2 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup butter or margarine
* 1-1/2 cups packed brown sugar
* 2 eggs
* 1/2 cup buttermilk
* 1/4 cup Amaretto
* 1/3 cup slivered almonds
* Amaretto Butter Frosting
Directions:
In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds. Line regular or mini muffin cups with baking papers. Fill each 2/3 full. Bake at 375°p for 14 to 16 minutes or until muffins test done. Cool in pans for 5 minutes. Remove and cool completely. Yield: 24 servings or 48 mini cupcakes.
AMARETTO BUTTER FROSTING
Ingredients:
* 3 cups confectioners’ sugar
* 1/4 cup butter or margarine, melted
* 3 to 4 tablespoons whipping cream
* 2 to 3 tablespoons Amaretto
Directions:
In a small mixing bowl, beat confectioners’ sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency. Yield: frosts 24 servings.
Here is a cute recipe for kids….
prepare cupcakes , bake , and cool completely
tint vanilla icing red
ice cake
place two brown mini m&m’s on the side for eyes
place a piece of black licorice down the middle of cupcake
get black becorating gel and put black dots on the icing
take a vanilla wafer and ice it black
break in hald and place on cupcake for wings…
this makes little ladybugs
kids will get a kick out of these