How to Make Gourmet Cupcakes

Decorating Cupcakes with Fondant

With fondant, you can cover a lot of cupcakes in a hurry. There is no frosting. Just roll out the fondant, cut the fondant into shape, and lay the fondant on the cupcakes. You can tint the fondant any color that you choose and stack candies on top.

1. Tint the fondant the desired color by kneading food color gels or food color paste into the fondant. Be sure and where gloves to keep your hands free of color. You can also buy colored fondants.

2. Roll the fondant to 1/8-inch thick. 3. Use a cutter to cut the fondant into the desired shape and sizes. A scalloped cutter or a cutter with a

serrated edge makes interesting toppings. 4. With your finger, brush a very little water on the back of a cut fondant piece and lay it on the cupcake. 5. Brush a very little water on the top of the cupcake to hold candies or decorations on the cupcake. You

can also draw on the cupcake with edible food markers.

How to Make an Easy Swirl of Frosting

Step 1: Hold an open star decorating tip approximately 1/4" above cupcake top at a 90° angle to cupcake surface. Pipe a spiral of icing, beginning at the outer edge and working inward.

Step 1: Stop pressure; pull tip away.

Step 3: Pipe a second spiral, smaller (not as wide) on top. End spiral at center. Stop pressure; pull tip straight up and away.

Note: The same technique can be done with a plain circle tip. You can also tip the cupcake with candies and other cute toppings.

Gourmet Cupcake Recipes

Betty Crocker’s Tie-Dyed Cupcakes

1 box white or yellow cake mix Water, vegetable oil and egg whites called for on cake mix box Rainbow PPJimmies

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes--except fill muffin cups half full; top each with 1/4 teaspoon sprinkles. Top with remaining batter; sprinkle each with 1/2 teaspoon sprinkles.

2. Bake and cool as directed on box for cupcakes.

Makes 24 cupcakes

Betty Crocker’s Butterscotch Cupcakes with Salty Caramel Frosting

1 box white cake mix

Water, vegetable oil and eggs called for on cake mix box 1/2 teaspoon butterscotch flavor, if desired 3/4 cup butterscotch chips, coarsely chopped 1/2 cup butter or margarine 1 cup packed brown sugar 1/4 cup milk 3 1/2 cups powdered sugar 1/2 teaspoon kosher (coarse) salt

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.

2. In large bowl, prepared the cake mix according to package directions, adding the butterscotch flavor if desired. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.

3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

4. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.

Betty Crocker’s Chocolate Cherry Cupcakes

1 box chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box 1/2 teaspoon almond extract, if desired Cherry Pastry Filling Bavarian Cream Filling 1 cup heavy cream 1 teaspoon vanilla 8 ounces semisweet or bittersweet chocolate, cut into pieces 4 tablespoons butter Marischino cherries with stems

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil, eggs and almond extract. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

2. Just before serving, remove paper baking cups. Cut cupcake in half horizontally with serrated knife. On bottom half of cupcake, spoon 1 tablespoon cherry filling; top with 2 teaspoons bavarian cream. Replace top of cupcake.

3. Bring the cream and vanilla to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches the desired consistency. Spoon 1 tablespoon ganache over top of cupcake. Top with 1 cherry.

4. Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.

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