4999 hungry girl velvet cupcakes points Recipes

cake flour (about 2 1/2 cups), unsweetened cocoa, baking soda, baking powder, kosher salt, granulated sugar, unsalted butter, softened, eggs, nonfat buttermilk, white vinegar, vanilla extract, butter, softened, nonfat buttermilk, cream cheese, softened, powdered sugar (about 1 lb), vanilla extract

butter, softened, sugar, pink paste food coloring, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, buttermilk, white baking chips, heavy whipping cream, butter, pink coarse sugar and sugar pearls

red velvet cake mix (regular size), blue moon ice cream, softened, heavy whipping cream, marshmallow creme, red, white and blue sprinkles, blue colored sugar

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, salt, buttermilk, white vinegar, cream cheese, softened, butter, softened, sugar, vanilla extract, flaked coconut, divided

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

red velvet cake mix, eggs, lightly beaten, vegetable oil, bourbon, icing, cream cheese, softened, butter, softened, evaporated milk, vanilla, flaked coconut, sugar, chopped pecans

butter, powdered sugar, cornstarch, duncan hines red velvet cake mix, eggs, lemon zest

brick cream cheese, room temperature, butter, room temperature (1 stick), egg, vanilla extract, red velvet cake mix, sugar, for rolling and dusting

red velvet cake mix (any brand will do), eggs, oil, cream cheese (softened ), margarine (softened ) or 1/4 cup butter (softened), milk, vanilla, powdered sugar

red velvet cake mix, melted butter, egg, water, semi-sweet chocolate chips, walnuts, chopped (optional)

red velvet cake mix, melted butter, eggs, cream cheese, sugar

baking soda, buttermilk, cake flour sifted, distilled white vinegar, eggs, salt, sugar, unsweetened cocoa powder, vanilla, vegetable oil

german chocolate cake mix (regular size), sour cream, eggs, water, canola oil, semisweet chocolate chips, butter, softened, reduced-fat cream cheese, white baking chocolate, melted, peppermint extract, sugar, white chocolate curls and crushed peppermint candies, optional

light cream cheese, softened, creamy variety reduced-fat peanut butter, powdered sugar, cake flour, sugar, unsweetened cocoa, baking powder, baking soda, table salt, low-fat buttermilk, canola oil, egg, egg white, vanilla extract, semisweet chocolate, melted and cooled, reduced-sugar raspberry jam , seedless variety, unsalted dry roasted peanuts, chopped

red velvet cake, makes 1 two-layer cake ), butter, sugar, eggs, vanilla, salt, cake flour, cocoa, baking soda, baking powder, cinnamon, buttermilk or sour milk, white vinegar, white velvet icing, makes enough for 1 two-layer cake ), all-purpose flour, cold water, butter, granulated sugar, vanilla extract

seeded lemons , halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin, navel or seeded valencia oranges, halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin, early girl or other sweet red tomatoes, white cane sugar, strained freshly squeezed lemon juice, a large pinch of saffron, cinnamon stick

semi-sweet chocolate baking squares, butter (divided ), sugar, eggs, girl guide cookies, crushed, white flour, chocolate chips, m & s plain chocolate candy

early girl tomatoes, celery stalk, cucumber, peeled and seeded, salt and freshly ground black pepper, cayenne, extra-virgin olive oil, drop honey , optional, drop hot red pepper sauce , optional, dijon mustard, sherry vinegar, grapeseed oil, fresh sushi grade ahi tuna, diced, capers, chopped shallots, chopped parsley, chopped chives, fresh lemon juice, caviar , optional