Bride and Groom Cupcakes Recipe
Bride and Groom Cupcakes Recipe photo by Taste of Home
Bride and Groom Cupcakes Recipe


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Who doesn’t love a bitty bite of cake? For party-day ease, make the cupcakes one month before and freeze. Prep the accessories two days ahead and store at room temp in an airtight container. Whip up the frosting and assemble the cupcakes in no time on the big day! —Taste of Home Test Kitchen
Featured In: 20 Wedding Shower Recipes
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TOTAL TIME: Prep: 1-1/2 hours Bake: 20 min. + cooling MAKES: 24 servings
1 package strawberry or yellow cake mix (regular size)
1 cup shortening
1 cup butter, softened
8 cups confectioners’ sugar
7 to 8 tablespoons 2% milk, divided
2 teaspoons clear vanilla extract
1/2 cup baking cocoa
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
1 cup dark chocolate candy coating disks, melted
1/2 cup vanilla candy coating disks, melted
1 large marshmallow
1/2 cup green candy coating disks, melted
White pearl dragees, flower sprinkles, white edible glitter and colored sugar
Small piece of tulle
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Nutritional Facts
1 cupcake (calculated without decorations): 431 calories, 22g fat (8g saturated fat), 47mg cholesterol, 206mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 2g protein.

Prepare and bake cake batter according to package directions for cupcakes. Cool completely.
In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners’ sugar, 6 tablespoons milk and vanilla; beat until smooth.
Transfer half of the frosting to another bowl. Add baking cocoa and 1-2 tablespoons remaining milk to achieve desired consistency. Add lemon peel and extract to remaining frosting.
Using melted chocolate, pipe 12 bow ties onto waxed paper. For bride’s crown, pipe a 1-1/4-in. ring with melted vanilla coating. Immediately arrange dragees onto ring.
For groom’s hat, spoon a 1/2-teaspoon round of melted chocolate onto waxed paper into a 1-3/4 inch circle. Cut a 1/4-in. slice from the top of marshmallow. Dip marshmallow in chocolate coating and place in the center of chocolate round. See photo >
Using melted green coating, pipe 12 bouquet stems onto waxed paper. Immediately attach flower sprinkles. Let decorations stand until set. See photo >
Pipe lemon frosting onto half of the cupcakes and chocolate frosting onto remaining cupcakes. For bride, add crown to the top of a lemon-frosted cupcake and attach a piece of tulle for veil; add a bouquet and sprinkle with glitter.
For groom, add top hat to the top of a chocolate-frosted cupcake. Attach a bow tie and pearl dragees for buttons.
Decorate remaining cupcakes with bouquets, bow ties, dragees, glitter and colored sugar as desired. Yield: 2 dozen.

Black Bottom Cupcakes Recipe
Black Bottom Cupcakes Recipe photo by Taste of Home
Black Bottom Cupcakes Recipe
Read Reviews (18)
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This recipe’s been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You’ll likely see what I mean if you make them at your place—I can’t remember anyone who’s tried them for the first time not asking for seconds.
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TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling MAKES: 24 servings
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 large egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Chopped almonds, optional
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Nutritional Facts
1 each: 174 calories, 9g fat (4g saturated fat), 28mg cholesterol, 148mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.

In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.
Originally published as Black Bottom Cupcakes in Country Woman May/June 1990, p33
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