FLYING CUPCAKE RECIPES

Steps:

• Tint vanilla frosting bright yellow, then spread on top of cupcakes and make smooth. Roll edges in sanding sugar. Spoon some of the chocolate frosting into a resealable bag. Snip a 1/4-inch corner from the bag and pipe a large dot of frosting on one side of each cupcake as the head. Pipe another dot of frosting next to the first, in the center, as the body. Using a serrated knife, gently cut two 1/2-inch-wide wing shapes from each of the chocolate wafers. Trim remaining pieces into 1-inch triangle tails. Insert wafer pieces into cupcakes as the wings and tail. Press banana candy into chocolate frosting as the beak. Add red candy decor as the eye; pipe on dark chocolate for legs.
  

Steps:

• For the cupcakes:.
• Preheat oven 350 degrees F.
• Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
• tough.
• Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
• For the cream cheese frosting:.
• Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
• The frosting can be used right away, or stored in the refrigerator up to a week.
• Frost cooled cupcakes with the cream cheese frosting.