Yummy!

This pink champagne cupcake from Cotati, California is to die for!!

Cotton Candy Cupcakes!

INGREDIENTS

1 box (18.25 oz) Duncan Hines French Vanilla cake mix
1 cup buttermilk (in place of water called for on box)
Vegetable oil (amount called for on box)
4 large eggs (in place of number called for on box)
About 1/4 teaspoon cotton candy flavoring
Pink/Blue food coloring or gel color
Cotton Candy Crunch Topping

Preheat oven to 350. Line 24 muffin cups with paper liners. (I used these from Bake It Pretty--they are a bit larger and you will only get about 12 if you use them instead)

Put the first 5 ingredients in a large bowl and beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, about 2 minutes longer.


Divide the batter evenly between two bowls and color one half blue and the other half pink. Spoon pink and blue batter alternately into liners until a little over half full.

These Cupcakes Are Great For Summertime cause Summertime Means Fair Time!
Got This Picture + Recipe From ConfessionOfACookBookQueen.blogspot.com

Oreo Cupcakes!

Recipe:


cupcakes
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 tbsp
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 package Oreo Cookies (about 45 cookies)

frosting
6 tbsp softened butter
3 cups powedered sugar
1 tsp vanilla
Oreo crumbs
2-4 tbsp milk

Preheat over to 350F. Line 24 cupcake tins with paper liners.

Twist apart 24 Oreos. Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan. Cut 12 of the filling-less cookies in half for garnish, and crush the others in a plastic bag with a rolling pin to make fine crumbs. Reserve these crumbs to mix into the frosting.

Roughly chop the remaining Oreos and toss with 2 tbsp flour.

Cream the butter in the bowl of a stand mixer until light and fluffy. Beat in the milk and vanilla.

Sift the flour, baking powder, and salt together into the butter mixture. Stir a few times, then mix in the sugar and beat with the mixer on low for about 30 seconds. Turn the speed up to medium and beat for two minutes. Fold in the roughly chopped cookies

Divide the batter evenly among the prepared pans and bake for about 18 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.

To make the frosting, beat the butter, powdered sugar, and vanilla in the bowl of a stand mixer and add milk 1/2 tsp at a time until it has a smooth, spreadable consistency. Add the Oreo crumbs and mix well. Put in a piping bag and pipe onto the cooled cupcakes, then top with half a filling-less cookie.

Ooo...La...La....Paris Cupcakes!

how to make Paris cupcakes:

step one: make your cupcakes
Prepare cupcakes and ice with pink-tinted frosting. I used buttercream tinted with a few drops of Electric Pink soft gel paste. To make buttercream, blend 1/2 cup softened butter, a box of confectioner's sugar, a teaspoon of vanilla extract and a few tablespoons milk (to desired thickness). I used a pastry bag fitted with a large tip, but you can also spread the frosting on the cupcake with a spatula.

step two: make your fondant circles
Briefly knead a piece of rolled fondant. (If the fondant gets too sticky at any time, simply let it sit out uncovered at room temperature for 15 minutes.) Roll fondant between two pieces of wax paper about 3/8" thick. Cut out circles with cutter and let stiffen an hour or two.

step three: draw your designs
When stiffened, draw your Paris designs with the edible pen. Let ink dry before packaging circles in a sealed container to keep until you serve the cupcakes.

Chocolate Peanut Brittle Cupcakes

Ingredients
For the Cupcakes:
3 sticks unsalted butter, cut into pieces
1 cup Dutch-process cocoa powder
3 1/4 cups packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs, at room temperature
2 teaspoons vanilla extract
For the Brittle:
1/2 cup granulated sugar
1/4 cup creamy peanut butter
1/4 cup butterscotch chips
For the Frosting:
1 cup heavy cream
2 10-ounce bags peanut butter chips
Directions
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.

Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.

Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.

Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.
Food Network's Magazine-They say it tastes just like a ButterFinger!

Sundae Cupcakes

Look at these yummy cupcakes....!

Aloha Cupcakes

If you are having a Hawaiian party these cute little cupcakes would be perfect for the occasion! www.bakerella.com