Category Archives: Cupcakes

Red Velvet Cupcakes

M & M Red velvet cupcakes

You’ll need:
¾ c. Heavy whipping cream
¾ c. M&M’s® Milk Chocolate candies
¾ c. M&M’s® Red Velvet candies

Combine the ingredients in a 1 qt. heavy saucepan.
Heat at medium-high, stirring constantly until the M&M’s® are melted.
Remove from the heat and allow to cool. Transfer to a bowl and refrigerate for one hour.
Moist Delicious Cupcakes
Prepare your cupcakes using your favorite cake mix, adding one package of instant pudding and following the directions on the box.
Preheat oven according to directions on the box. Line your cupcake tray with liners and fill ¾ of the way with cake mix.

Remove the ganache from the refrigerator and add 1 tbsp. to the middle of the cupcake.
Bake for 19-23 minutes. Cool and frost.

Easy Buttercream Frosting
½ c. solid vegetable shortening
½ stick unsalted butter, softened
1 teaspoon clear vanilla extract
3 ½ c. powdered sugar
1 ½ TBSP. milk
Cream the shortening, butter and vanilla together with electric mixer.
Slowly add powdered sugar. Add milk to achieve the consistency that you want.

Frost the cupcakes.
Look for the M&M’s® Milk Chocolate and M&M’s® Red Velvet in the food section in your local Walmart.

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Coconut Cupcakes

Coconut cupcakes

Coconut Cupcakes
Ingredients:
• 1/3 cup coconut oil
• 3/4 cup cane sugar
• 1 cup coconut milk
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsweetened coconut
Directions:
Preheat oven to 350°F and line a cupcake pan with 12 liners.
Melt the coconut oil in a small saucepan over very low heat until melted. Mix the oil and sugar in a medium bowl, then add the coconut milk, soy milk, vanilla, coconut extract and mix well.
Bake for 23 to 25 minutes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean. Cool completely before icing.
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Coconut Buttercream Frosting
Ingredients:
1/2 cup vegetable shortening
1/2 cup vegan margarine
1 teaspoon vanilla extract
1/4 cup almond milk
3 1/2 cups confectioners’ (powdered) sugar
Directions:
Beat the shortening and margarine together until combined well and fluffy. Add the sugar and beat for about 3 more minutes (it will get thick, but keep the mixer going). Add the vanilla and almond milk, beat for another 5 minutes or so until fluffy. Chill until ready to use.

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