How Do I make these cupcakes?

Question

I am having a picnic tomorrow and I want to make cupcakes I was wondering how to make domed looking cupcakes like these and if I could make them with just a cake mix thanks a lot!

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Answer 1

Those are domed because of the way they're frosted.  If you want to create that look, fill a frosting bag and put your largest circular tip on it.  With the bag held straight up and down and fairly close to the surface of the cupcake (like 1/4 inch away), squeeze out the frosting so that it makes a "doughnut" shape around the tip.  Keep squeezing until the dome of frosting is the size you need.  Then slightly squeezing, gently raise the frosting bag up to the level of the dome top.  Stop the pressure and lift the tip.  You should have a nice dome.

For the cupcakes, a regular cake mix will do fine.  Just fill the cupcake papers up 2/3 full.

Good luck, and enjoy your picnic!

Answer 2

Cupcakes

1 box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting

1 cup white vanilla baking chips

1 container Betty Crocker® Rich & Creamy vanilla frosting

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

2. In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.

3. If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

Answer 3

White Chocolate Filled Chocolate Cupcakes

Yield:  12 cupcakes

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup sifted cocoa powder (for chocolate cupcakes)

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, cracked into a small cup or saucer

1 stick unsalted butter, softened

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup hot water

White Chocolate Filling, recipe follows

16 maraschino cherries, garnish

Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the greased muffin tin wells. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.

Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.

Transfer the white chocolate filling to a pastry bag fitted with a small tip. With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcake upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.

Arrange the cupcakes on a platter and serve.

White Chocolate Filling:

4 ounces white chocolate, chopped

1/4 cup milk

4 ounces cream cheese

1/4 teaspoon pure vanilla extract

In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.

In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.

hope this helps.             good luck and enjoy.