RECIPE FOR 2 CUPCAKES RECIPES

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2-KISS CUPCAKES RECIPE | MYRECIPES



2-Kiss Cupcakes Recipe | MyRecipes image

Make these cute, 2-Kiss Cupcakes for your sweetie.

Provided by Athena Colegrove, Big Springs, TX

Yield Makes 2 1/2 dozen.

Number Of Ingredients 17

3/4 c. butter, softened
1 2/3 c. sugar
3 eggs, beaten
1 1/2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1 1/4 t. baking soda
1/4 t. baking powder
1 t. salt
1?? cups water
60 milk chocolate drops, divided
Chocolate Frosting:
¼ cup margarine, melted
½ cup baking cocoa
? cup milk
1 teaspoon vanilla extract
3?½ cups powdered sugar

Steps:

  • Beat butter, sugar, eggs and vanilla; set aside. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Fill paper-lined muffin cups half full. Place a chocolate drop in center of each. Bake at 350 degrees for 20 minutes. Let cool. To prepare Chocolate Frosting combine all frosting ingredients; beat until smooth. Frost with cupcakes Chocolate Frosting. Top each with a chocolate drop.

BEST CHAMPAGNE CUPCAKES RECIPE - HOW TO MAKE CHAMPAGNE ...



Best Champagne Cupcakes Recipe - How to Make Champagne ... image

These Champagne Cupcakes are the perfect way to toast to the New Year! This eay recipe calls for vanilla cake mix, champagne, buttercream, and gold sprinkles.

Provided by THEPIONEERWOMAN.COM

Categories     birthday    New Year's Eve    baking    comfort food    dessert    snack

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 24 servings

Number Of Ingredients 10

1

15.25 oz box vanilla or white cake mix

1 c.

sparkling wine, such as champagne, prosecco or cava

3

eggs

1/2 c.

vegetable oil

2

sticks salted butter, softened (1 cup)

4 1/2 c.

powdered sugar

2 tbsp.

heavy cream

1/2 tsp.

finely grated lemon zest, optional

1/4 c.

sparkling wine, such as champagne, prosecco or cava, at room temperature

Gold and white sparkly sprinkles, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. In a large bowl, whisk to combine the cake mix, sparkling wine, eggs and oil. Line 24 muffin cups with paper liners. Fill each with 3-4 tablespoons of batter. Bake for 12-15 minutes. Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour. For the champagne buttercream: In the bowl of a stand mixer, beat the butter on medium speed until creamy, 1-2 minutes. Add the powdered sugar, heavy cream, lemon zest (if using) and prosecco. Mix on low speed just until combined, then increase to medium-high speed and beat for 1-2 minutes, until light and fluffy. Spread the icing on the cupcakes or transfer it to a piping bag fitted with a large star tip. Pipe the icing around the outer edge of the cupcake, spiraling into the center until the cupcake is completely covered. Top with sprinkles and serve.

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