165847 gingerbread cupcakes cream frosting ray Recipes

cream cheese, at room temperature, butter, at room temperature, powdered sugar, baileys irish cream

cream cheese, room temperature, water, instant coffee, choco-bake, salt, powdered sugar , sifted

unsalted butter, softened, sugar, baking powder, vanilla extract, eggs, all-purpose flour, milk, orange juice, grated orange zest, heavy cream , whipping cream, frosting, sugar, frosting, grated orange zest, frosting, liquid orange food coloring (optional), orange zest, frosting (to garnish )

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

recipe batter for white cupcakes, strawberry jelly or smooth strawberry jam, recipe vanilla butter cream frosting

recipe batter for red velvet cupcakes, recipe vanilla butter cream frosting

gingerbread people, dark molasses, brown sugar, cold water, shortening, all-purpose flour, baking soda, salt, ground allspice, ground ginger, ground cinnamon, frosting, if using self- rising flour , omit baking soda and salt.

sugar, butter or 1/2 cup margarine, softened, molasses, eggs, flour , all-purpose, baking soda, salt, ginger, ground, cinnamon, ground, allspice, ground, water, cream cheese, butter or 1/4 cup margarine, softened, lemon peel, grated, cinnamon, ground, vanilla, powdered sugar, milk

shortening, sugar, eggs, molasses, king arthur unbleached all-purpose flour, baking soda, ground ginger, ground cinnamon, buttermilk, chopped walnuts, maraschino cherries, well drained, cream cheese, softened, butter, softened, vanilla extract, grated lemon peel, sugar

unfrosted cupcakes, vanilla frosting, tiny purple sprinkles, black licorice , laces cut in 96 two-in. pieces, chocolate-covered doughnut holes (such as munchkins), green m iniature m&m s chocolate candies

cream cheese, cream cheese, butter (softened ), powdered sugar, vanilla extract

cream cheese, powdered sugar, vanilla extract, almond extract, unflavored gelatin, boiling water, heavy whipping cream

butter, eggs, separated, buttermilk, cake flour, baking powder, baking soda, salt, sugar, total mocha syrup , coffee liqueur, and irish cream liqueur, vanilla extract, recipe irish cream frosting

vanilla ice cream, eggs, salt, poundcake , cut crosswise into 16 slices, vegetable oil, for frying, chocolate syrup

vanilla ice cream, cinnamon sugar, honey, crushed corn flakes, chopped nut topping , found on baking aisle of market, maraschino cherries

sugar, shortening, baking soda, tomato soup, flour, salt, baking powder, ground cinnamon, ground nutmeg, nuts, chopped (optional), raisins (optional), cream cheese, sugar, cream cheese frosting , recipe follows, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., cream cheese, room temperature, unsalted butter, room temperature, salt, sugar

cupcakes, flour, baking powder, salt, baking soda, butter softened, sugar, brown sugar, eggs, molasses, vanilla, buttermilk, cream soda ( not diet ), toffee pieces divided, brown butter frosting, butter divided, powder sugar, vanilla, nutmeg, salt, buttermilk

shortening, sugar, eggs, molasses, flour, baking soda, ground ginger, ground cinnamon, buttermilk, chopped walnuts, maraschino cherries, well drained, cream cheese, softened, butter, softened, vanilla extract, grated lemon peel, sugar