Hey guys. Welcome to Cupcake Critters section. This is almost our favorite page of the website cause it's of course made by us. Here we give you recipes to the most best cupcakes tried by us. We have tried them out and they are the best of them all. To get more info, send it to us. And if you tried some of these, TELL US HOW IT WORKED OUT, HOW IT TASTES, AND TRY TO VIDEO TAPE IT IF YOU CAN. Thanks.
Perfect Cake-Mix Cupcakes
Yield: 24 standard cupcakes
18.25-ounce box cake mix (French vanilla, devil's food or yellow) 1 cup buttermilk, in place of the water called for on the box (the box will call for more water than the buttermilk you are using) Vegetable oil (the amount on the box) 4 large eggs (in place of the number called for on the box)
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Using substitutions above, follow the box instructions to mix all ingredients in a large bowl. Beat with an electric mixer at low to medium speed until moistened, about 30 seconds. Increase speed to high and beat until thick, 2 minutes longer.
Spoon half of the batter into a zip-top bag. Snip a ¼-inch corner from the bag and fill the paper liners 2/3 full. Bake 15 to 20 minutes until tops are golden and a toothpick inserted in the center comes out clean. Remove cupcakes from baking pans, place on a wire rack .
Cool completely.
Sunflowers
Yield: 24 flowered cupcakes
24 vanilla cupcakes baked in green paper liners
2 (16-ounce) cans vanilla frosting, divided Green, yellow, orange
and
black food coloring
14-16 regular chocolate cream-filled sandwich cookies (Oreos)
25-30 mini chocolate cream-filled sandwich cookies (Mini Oreos)
1/2 cup table sugar
15-20 candy spearmint leaves
or
2 rolls green fruit leather
2 tablespoons dark-chocolate frosting
6-10 red candy-coated chocolates (M&M's)
1. Tint 1 1/2 cups of the vanilla frosting green with the food coloring. Spread an even layer of the green frosting on top of the cupcakes and smooth. Arrange the chocolate sandwich cookies, regular and mini, randomly over the cupcakes, pressing them into the frosting to secure.
2. Tint the remaining vanilla frosting bright yellow with the food coloring. Remove { cup of the yellow frosting and tint it orange with the food coloring. Spoon 1/4 cup of the orange frosting into one side of a zippered bag and spoon half of the yellow frosting into the other side of the bag. Press out the excess air and seal the bag. Repeat the process with another bag and the remaining orange and yellow frosting.
3. Reinforce the corner of each bag with 6 overlapping layers of transparent tape. Pinch the taped corners flat and cut a small V-shape in the corner to make a leaf tip. Pipe yellow-orange frosting around the edge of each cookie to make petals. Pipe another circle of petals just inside the first, slightly overlapping.
4. Sprinkle the work surface with the sugar. Roll out the spearmint leaves or fruit leathers, one at a time, to 1/8-inch thick. Using clean scissors, cut the candies or fruit leathers into 1 1/2-inch-long leaf shapes. Press the leaves into the cupcakes just under the petals.
5. Tint the chocolate frosting black with the food coloring and spoon it into a sandwich-size zippered bag. Press out the excess air and seal the bag. Snip a 1/16-inch corner from the bag. For each cupcake, pipe a dot of black frosting on one of the cookies and attach the red chocolate candy to make a ladybug. Pipe a line of black frosting down the center of each ladybug and add a dot for the head and a few dots on the back.
6. Arrange the cupcakes close together in a basket lined with green tissue paper, if you like, in small cups or on a platter
Westies
Yield: 6 puppy cupcakes
Their heads are mini cupcakes, their snouts are marshmallows and their shaggy coats are made by snipping an M-shaped corner in the plastic piping bag. To produce the multicolored terriers, use two or three colors of frosting in one bag. When you start squeezing out the frosting, the colors mix at the tip. The food coloring -- Tack prefers paste -- is available at baking supply stores, as is the large-crystal decorating sugar. Check gourmet candy departments for the chocolate-covered sunflower seeds
.6 mini vanilla cupcakes baked in white paper liners
6 standard vanilla cupcakes baked in white paper liners
16-ounce can vanilla frosting
divided
Brown, yellow and black food coloring
1 cup dark-chocolate frosting,
divided
12 mini marshmallows
1 tablespoon pink decorating sugar
14 black chocolate-covered sunflower seeds
4 Cinnamon Red Hots
6 strands red licorice laces
1. Spoon 3/4 cup of vanilla frosting into zippered sandwich bag, press out excess air and seal.
2. Tint 1/4 cup of the vanilla frosting golden brown using brown and yellow food coloring. Spoon it into one side of a second zippered bag. Spoon 1/4 cup of untinted vanilla frosting into the other side of the bag. Spoon 2 tablespoons of the dark-chocolate frosting down the center of the bag. Press out the excess air and seal the bag.
3. Tint the remaining dark-chocolate frosting black. Spoon 1/2 cup of the black frosting into a zippered bag, press out excess air and seal.
4. Spoon 6 tablespoons of the black frosting to one side of a zippered bag and spoon the remaining 1/2 cup vanilla frosting into the other side of the bag. Press out the excess air and seal.
5. Cut 6 of the mini marshmallows in half on the diagonal to make the ears and press the cut sides into the pink sugar to coat. Cut the remaining 6 marshmallows on the diagonal to remove one third of the marshmallow. The larger piece will be used to make the muzzle.
6. Reinforce a bottom corner of each zippered bag with 6 overlapping layers of transparent tape. Pinch the taped corner flat and snip a small "M" shape in the corner.
7. First make the head. Working with a different color for each cupcake, pipe a small dot of frosting on the lower half of a mini cupcake, just below the center. Press a large piece of marshmallow, pointed side up, onto the frosting for the muzzle. Pipe two dots of frosting on opposite sides near the top of the cupcake and attach the ears, sugared side up. Pipe several lines of frosting to cover the nonsugared portion of the ears.
Then, starting at one ear, pipe 1/2-inch strokes of frosting around the edge of the cupcake, working your way below the muzzle and up to the other ear, always pulling the frosting away from the center. Next, start at the top of the head and pipe long lines, first to the left, then to the right, working your way down to the marshmallow, then covering the sides of the marshmallow. Pipe smaller lines on the front of the marshmallow (leave the marshmallow exposed on the white Westie). Pipe small tufts of hair between the ears. Add 2 of the black sunflower seeds for the eyes and a Red Hot for the nose (use a black sunflower seed for the nose of the white Westie).
8. Now make the body, using one of the standard cupcakes and the frosting that matches the head. Start piping about 1/2 inch in from the edge and work your way around the cupcake. Continue piping rows in concentric circles until the cupcake is covered. Turn the decorated head on its side and place on the body. Add a licorice lace for the leash.
9. Continue with the remaining cupcakes, making 2 white Westies, 2 salt-and pepper terriers, 1 black terrier and 1 brown mix.
Pumpkin Cupcake
Ingredients
Cupcake - any recipe (preferably with pumpkin as one of the ingredients)
Buttercream icing in white and green
Marzipan in orange
Clover
Decorating Method
1. Take a small amount of orange marzipan and shape into an oval, resembling a pumkin.
2. Use a toothpick and form the lines around the pumpkin.
3. Take a piece of clover and put it on top, as the stem. Put aside.
4. Cover the cupcake with white buttercream icing.
5. Pipe out green icing to make grass using tip #233.
6. Place the cute pumpkin on top.
Sweet Tomato Cupcake
Ingredients
Cupcake - any recipe
Buttercream icing in white and green
Marzipan in orange
and
red chocolate rice
Decorating Method
1. Take a small amount of orange marzipan and mix with some red marzipan. Form an oval, with some flatness on top.
2. Use a toothpick and form two lines of the tomato. One on each side.
3. Take two tiny chocolate rice and press on top of the tomato, forming a cross.
4. Cover the cupcake with white buttercream icing.
5. Pipe out green icing to make grass using tip #233. 6. Place the juicy tomato on top.
Mushroom Cupcakes
Ingredients
Cupcake - any recipe
Buttercream icing in white and green
Marzipan in plain and red
Decorating Method
1. Take some amount of red marzipan and shape into a mushrrom top.
2. Take a small amount of plain marzipan and shape into the stem. Also, make thin round shapes for the dots on top.
3. Cover the cupcake with white buttercream icing.
4. Pipe the green icing using tip #233 to make the grass.
5. Place the mushroom in the middle.
Cute Mushroom Cuppies
Ingredients
Cupcakes - any recipe
Marzipan in plain and red
Decorating Method
1. Form small balls of red marzipan.
2. Flatten using your thumb, and cover the cupcakes to make them look like mushrooms.
3. Pinch tiny size of plain marzipan. Flatten using your thumb, and place them randomly on the red marzipan.
Ladybird Cupcake
Ingredients
Cupcake - any recipe
Buttercream icing in white and green
Marzipan in plain, red and black
Chocolate chips
Chocolate rice
Decorating Method
1. First, prepare the ladybird. Take some amount of red marzipan and form a ball, to make the body.
2. Take a toothpick and draw a line in the middle.
3. Take a few chocolate chips and make the dots on the body.
4. Then, take a smaller amount of black marzipan and form a ball to make the head.
5. Next, make the eyes. Use plain marzipan for the eyes and black marzipan for the eyeballs.
6. For the antennas, use two chocolate rice and make it stand on the head. Put aside.
7. Cover the cupcake with white buttercream icing
8. Then, place the ladybird in the middle.
9. Surrounding it, using tip #233, pipe out green icing to make grass.
Bee Cupcake
Ingredients
Cupcake - any recipe
Buttercream icing in white and green
Marzipan in plain, yellow and black
Almond flakes
Choclate rice
Decorating Method
1. First, prepare the bee. Take some amount of yellow marzipan and form a ball, to make the body.
2. Take some amount of black marzipan and roll out flat. Cut it into a few pieces to make the stripes.
3. Then, take a smaller amount of black marzipan and form a ball to make the head.
4. Next, make the eyes. Use plain marzipan for the eyes and black marzipan for the eyeballs.
5. For the wings, use two chocolate rice and make it stand on the body.
6. For the stinger, take one chocolate rice and stick at the back of the body.
7. Cover the cupcake with white buttercream icing.
8. Then, place the bee in the middle.
9. Surrounding it, using tip #233, pipe out green icing to make grass.
Turtle Cupcake
Ingredients
Cupcake - any recipe
Buttercream icing in white and light blue
Marzipan in plain, green, dark green, dark brown and red
Decorating Method
1. Take some green marzipan and form two balls. One bigger than the other. Mold the bigger ball into the body of a turtle.
2. Attach the smaller ball of marzipan to the bigger to form the head.
3. Make small dots on the body of the turtle using dark green marzipan.
4. Make the eyes of the turtle using plain marzipan and dark brown marzipan.
5. Make a tiny smile using red marzipan.
6. Next, make the four legs of the turtle from the green marzipan. Put aside.
7. Cover the cupcake with light blue icing. 8. Place the turtle in the middle. Decorate by making swirls of white icing using tip #18.
Panda Cupcake
Ingredients
Cupcake - any recipe
Buttercream icing in white and green
Marzipan in plain and black
Chocolate rice
Decorating Method
1. Make the panda first. Form 2 balls using plain marzipan. One is lightly smaller than the other.
2. Put the smaller ball on top of the bigger ball. That is for the head.
3. Form the hands and legs of the panda using black marzipan.
4. Form the ears using black marzipan as well.
5. Take one piece of chocolate rice to make its mouth. Find a piece that's slightly curved, so that the panda looks smiling.
6. Next, make the eyes. The panda eyes is three layers. From the bottom, black, plain and black. Put the panda aside.
7. Cove the cupcake in white icing. Place the panda in the middle.
8. Then, using tip #233, pipe green icing around the panda, to make it look like grass.
Bunny Cupcake
Ingredients
Cupcakes - any recipe
Buttercream icing in white, pink and dark brown
gum paste in white and pink
Chocolate chips
Tic tacs
Decorating Method
1. Cover cupcakes with white buttercream icing. Put them aside.
2. Prepare the bunny's ears by rolling out white gumpaste and cut in the shape of ears. Roll out pink gumpaste and cut out into ear-shape but slightly smaller.
3. Place a pair of ears on each cupcake.
4. Under the ears, place two chocolate chips as the eyes. Bottoms up.
5. Pipe out two balls of white buttercream icing in equal size.
6. Pipe out a smaller ball of pink buttercream icing in the middle for the nose.
7. On each white ball, dot three dark brown icing.
8. Lastly, put two white tic tacs under the nose for the bunny's teeth.
Sheep Cupcakes
Ingredients
Cupcakes - any recipe
Buttercream icing in light brown, dark brown and white
Colorful sprinkle in red Rocky sticks
Decorating Method
1. Cover cupcakes with light brown cupcakes.
2. Make small rosettes around the cupcake using white icing.
3. Make another round of white rossettes inside the first but leave two out for the legs.
4. Use dark brown icing for the eyes by piping it out with tip #1.
5. Also use red sprinkles for the mouth. 6. Lastly, use Rocky sticks for the legs. Insert them below the mouth.
Lion Cupcake
Ingredients
Cupcake - any recipe
Buttercream icing in orange, dark brown and red
Marzipan in yellow
Decorating Method
1. First roll out yellow marzipan until it is evenly flat.
2. Take a round cut out and cut into a round shape for the face.
3. Place it in the middle of the the cupcake.
4. Next, pipe out orange icing using tip #233 and pipe all around the marzipan to make the hair.
5. Now, create the face. Pipe out brown icing using tip #1 to pipe the eyes and mouth.
6. Using tip #1 again, pipe a dot of red icing for the nose. You're done.
Lion Cuppies
Ingredients
Cupcakes - any recipe
Buttercream icing in light green
Royal icing lion toppers green heart sprinkles
Decorating Method
1. Make a swirl on each cupcake using the green buttercream icing.
2. Place some green heart sprinkles on each cupcake.
3. Place one lion topper on each cupcake.
Wild Jungle Safari Cupcakes
Ingredients
Cupcakes - any design
Buttercream icing in green
Felt animal characters - tiger, bear, monkey, elephant, giraffe, zebra
Decorating Method
1. Using tip #233, pipe green icing on each cupcakes to make grass.
2. Insert each animal on each cupcake.
Adorable Farm Animal Cupcake
Ingredients
Cupcakes - any recipe
Buttercream icing in light green
Sweet hearts in green
Farm animal picks made of felt
Decorating Method
1. Make a swirl on each cupcake using the light green buttercream icing.
2. Sprinkle the sweet hearts in green and make them look like leaves.
3. Take each farm animal pick and insert into each cupcake.
Birthday Party Cupcakes
Step One
In advance: Make fondant hats. Tint portions of fondant green, rose, blue and violet. Shape a fondant cone 3/4 in. high, 1/2 in. diameter at base. Stand on waxed paper-covered board. Use royal icing and tip 1 to pipe pull-out fringe at base and tip. Let dry.
Step Two
Also in advance: Make fondant animal heads and tails. Tint about 1 1/2 oz. fondant for each in rose, brown, blue and yellow. Attach fondant pieces using a damp brush. Pipe details using royal icing. Let heads dry on cornstarch-dusted surface at least 24 hours.
Step Three
For pig: Roll a 1 1/2 in. ball of fondant for head and flatten slightly. Use knife to cut mouth. Roll 2 teardrops 3/8 x 1/2 in. high for ears; pinch to shape and attach. Roll a 1/2 in. ball for nose; flatten and attach. Use round end of thin handle modeling stick to indent nostrils. Pipe tip 3 features. Roll a 3/16 x 4 1/4 in. fondant log for tail; wrap around lollipop stick to curl then remove stick. Let dry.
Step Four
For horse: Roll a 1 3/4 in. ball of fondant into oblong shape. Use knife to cut mouth. Roll out fondant 1/16 in. thick. Cut two 5/8 in. high triangles for ears; attach. Use round end of thin modeling stick to shape inner ears and indent eyes and nostrils. Cut two 1 1/4 x 3/4 in. rectangles for sides of mane; cut partial slits 1/8 in. wide with knife and attach. Cut two 2 1/2 x 1 1/2 in. rectangles for center mane areas and one 1 x 3/4 in. rectangle for forehead. Cut slits as above and attach. Cut a 2 1/2 x 1 3/4 in. rectangle for tail; cut partial slits, roll and pinch to secure end. Pipe tip 3 features. Let dry.
Step Five
For lion: Roll out fondant 1/16 in. thick. Using large round Cut-Out, cut back mane support base. For head, roll a 1 1/2 in. ball of fondant; flatten slightly. Attach to mane base with damp brush. Shape 1/2 in. balls for ears; cut 1 side and attach. Roll a 1/2 in. long teardrop for nose; attach. Pipe tip 3 features. Roll a 3 x 1/4 in. fondant log for tail; curve. Let dry.
Step Six
For elephant: Roll out fondant 1/16 in. thick. Cut 2 ears using medium heart Cut-Out. Flatten top half of heart with finger for upper ear section. Reverse for opposite ear. For head, roll a 1 1/4 in. ball of fondant; flatten slightly. Attach to ears with damp brush. Roll and curve a 1 x 1/2 in. log for nose; indent tip with round end of thin modeling stick and attach. Pipe tip 3 features; outline and fill in inner ears. Roll a 1 3/4 x 1/4 in. log for tail; curl. Let dry. Attach a 3 in. lollipop stick to back of all heads for inserting into cupcake.
Step Seven
Bake and cool cupcakes in silicone cups supported by cookie sheet. Tint buttercream icing to match heads. Cover tops and build up icing with tip 2A; smooth with spatula. Position heads; insert tails. Pipe tip 3 pull-out dot fringe for lion's mane and tip of lion, and elephants tail.
Ingredients
Icing ( said in the steps )
Powder ( said in the steps )
Fondant ( said in the steps )
Cornstarch ( said in the steps )
Thanksgiving Cupcake
Ingredients
Cupcakes - any recipe
Buttercream icing in light brown
Leaves sprinkles
pumpkin marzipan
Decorating Method
1. Make drop flowers on the surface of the cupcakes using the light brown buttercream icing
2. Sprinkle the leaves sprinkles all over.
3. Place one pumpkin marzipan in the middle of each cupcake.
Christmas Cupcake
Ingredients
Cupcakes - any recipe
Buttercream icing in light blue, white, orange and dark brown
White sprinkles
Mini M&Ms in brown
Decorating Method
1. Cover cupcakes with light blue icing.
2. On 1/3 of cupcakes, sprinkle white sprinkles all over. Leave aside.
3. On another 1/3 of cupcakes, pipe out white icing using a fine decorating tip to make snowflakes. Leave aside.
4. On the last 1/3 of cupcakes, pipe out a ball of white icing. Flat out with spatula.
5. Then, place two mini M&Ms on the flat white icing for the eyes.
6. Pipe out a long orange icing for the snowman's nose.
7. Lastly, pipe small dots of dark brown icing for the mouth.Combine all three designs of cupcakes and serve.
Snowman Cupcake
Ingredients
Cupcake - any recipe
Buttercream icing in white Marzipan in plain, black, red and orange
colorful sprinkles
Decorating Method
1. Prepare the snowman. Take some amount of plain marzipan and form a ball. Take a smaller amount of marzipan, form a ball for the head.
2. Take some black marzipan and make the hat.
3. For the nose, take some orange marzipan and form the pointy nose.
4. For the eyes, make two tiny balls of black marzipan.
5. Also make two balls of black marzipan to make the buttons.
6. For the mafla, take a small amount of red marzipan and roll it long and flat. Wrap it around the snowman's neck. Put aside.
7. Make a big swirl of buttercream icing on the cupcake.
8. Sprinkle with colorful sprinkles. Then, place the snowman on top, to complete your cupcakes.
Real Snowman Cupcake
Ingredients:
Buttercream Icing
Large Green Spice Drops
Regular Chocolate Chips
Mini chocolate chips
candy corn
granulated sugar
Makes: Each cupcake serves 1.
Instructions
Ice cupcake smooth in white with spatula.
For hat brim, roll out a spice drop on surface sprinkled with granulated sugar, to create a 1 1/4 in.
circle.
Trim off rounded top from a second spice drop; turn over remaining spice drop press in center of brim.
Insert regular chocolate chips for eyes and mini chocolate chips for mouth, flat side up. Insert candy corn nose.
Attach hat with icing.
Wintery Woods Cupcake
Ingredients
Kelly Green Icing ColorPetite Snowman Icing DecorationsButtercream Icing Your favorite cupcake recipe Pretzel Sticks Makes: Each cupcake serves 1.
1. Bake cupcakes in Winter Themed Standard Baking Cups, and cool completely on Cooling Grid.
2. Prepare Buttercream Icing recipe. Tint 3/4 cup icing with Kelly Green Icing Color; set aside. Ice cupcakes with white icing using Spatula.
3. For Christmas trees, pipe Open Star Decorating Tip 13 pull-out stars along the length of each pretzel stick. Gradually shorten the length of the pull-out stars as you pipe up the pretzel stick by piping longer stars on the bottom and shorter stars towards the top.
4. Arrange finished trees and Petite Snowman Icing Decorations on each cupcake.
Glistening Snowflake Cupcake
Ingredients:
Royal Blue Icing ColorViolet Icing ColorWhite Cake SparklesWhile Rolled FondantButtercream IcingCornstarch
Instructions:
*Note: Combine Royal Blue and Violet for blue shown.
Roll out fondant 1/8 in. thick and use second smallest cutter to cut snowflake.
Cut snowflake into individual stripes and let dry on surface dusted with cornstarch; let dry.
Use tip 2 and buttercream icing to pipe lines on snowflakes and sprinkle with white cake sparkles.
Bake and cool cupcakes; ice smooth with blue buttercream icing.
Arrange flakes on cupcakes. Roll a small ball of white fondant and attach to center of flake with icing.
Blizzard of Cupcakes
Ingredients:
White Sparkling Sugar
Red Candy Melts
Orange Candy Melts
Yellow Candy Melts
Green Candy Melts
Blue Candy Melts
Lavender Candy Melts
White Candy Melts
Garden Candy Color Set
Buttercream Icing
Makes: Each cupcake serves 1.
Instructions:
To make candy snowflake, place 2 1/4 in. cutter on cookie pan and fill 1/4 in. deep with melted candy. Refrigerate until set; unmold.
Use melted white candy in cut parchment bag to pipe designs on snowflake; let set. Attach 2 lollipop sticks to back of snowflake with melted candy.
Mold snowman candies with lollipop sticks according to package directions; refrigerate to set and unmold. Bake and cool cupcakes. Ice tops smooth with white buttercream icing and immediately sprinkle with white sugars.
Position lollipops and snowflake in cupcakes and place in dessert stand.
*Brand confectionery coating.
Craving Chocolate Cupcake
Ingredients:
Chocolate Buttercream Icing
Chocolate wafers
Large chocolate chips
Your favorite chocolate cupcake recipe
Makes: Each cupcake serves 1.
1. Bake and cool cupcakes in White Standard Baking Cups and cool completely on Cooling Grid.
2. Prepare Chocolate Buttercream Icing recipe. Using tip 1M, pipe chocolate buttercream swirl on top of cupcakes.
3. Position large chocolate chips and chocolate wafer cookies on top of cupcake.
4. Position cupcakes in Cupcakes ´N More® Stand.
King of Cupcakes!
1. In advance: Make fondant paper tears. Combine 4 oz. white fondant with 1/4 teaspoon Gum-Tex. Roll out fondant 1/8 in. thick and cut 8 triangles 1 1/2 in. wide in various lengths from 2 to 2 1/2 in. Let dry 48 hours in medium and large flower formers dusted with cornstarch.
2. Also in advance: Make fondant bear. Tint 4 oz . fondant brown, 1/8 oz. light brown and 1/2 oz. orange. Use brown fondant to make a 1 3/4 in. ball for torso and a 1 1/2 in. ball for head. Shape and attach together with damp brush.
3. Roll and attach 1 x 1/2 in. logs for arms, 1/2 in. flattened balls for ears. For muzzle, roll out light brown fondant 1/8 in. thick; cut 1/2 x 3/4 in. oval and attach. Using buttercream icing and tip 1, pipe dot eyes, pipe-in nose and string mouth. Using orange fondant, shape a 1/2 in. wide x 3/4 in. high cone for hat; attach. Pipe tip 1 pull-out fringe.
4.Bake and cool cake. Trim 1/2 in. off top of cupcake. Ice bottom section smooth; position top section and use spatula to ice with swirl effects.
5. Tint 8 oz. fondant blue; roll out 1/8 in. thick. Cut 16 strips, 3 1/2 in. long using Cutter/Embosser with 2 zigzag wheels and 1/4 in. spacer; attach to bottom section sides with dots of icing.
6. Attach confetti sprinkles. Pipe tip 4 message. Position bear and fondant paper tears.
*Note: There is no ingredients. Choose what icing colors you want. There is direct ingredients.