I dont’ really have a recipe but I have some ideas that I’m playing around with for myself. I thought of making some dark chocolate cookie cups, filling them with a no-bake cheesecake type filling then sprinkle with red sprinkles, but I dont’ have any whipped cream or frozen whipped topping to make the filling sooooooooo….i’m making homemade oreos. the cookies are baked. taking a break now, then will make the filling, put them together and roll the exposed filling in red sprinkles! here’s the recipe that i’m using…..http://smittenkitchen.com/blog/2007/05/my-kingdom-for-a-glass-of-milk/ HAPPY CANADA DAY WEEKEND, RedApple!!!!
HI a cup cake. cheers.
Beaver Cupcakes – However you define beaver.
Ingredients1/2 cup 1/2cup(125 mL) (125 mL) cocoa powder2 2eggeggs1 tsp 1tsp(5 mL) (5 mL) vanilla1-1/4 cups 1-1/4cups(300 mL) (300 mL) sifted cake and pastry flour1 cup 1cup(250 mL) (250 mL) packed brown sugar1 tsp 1tsp(5 mL) (5 mL) baking powder1/2 tsp 1/2tsp(2 mL) (2 mL) baking soda1/4 tsp 1/4tsp(1 mL) (1 mL) salt1/2 cup 1/2cup(125 mL) (125 mL) unsalted butter, softenedChocolate Icing:3/4 cup 3/4cup(175 mL) (175 mL) butter, softened1/4 cup 1/4cup(60 mL) (60 mL) whipping cream1/2 tsp 1/2tsp(2 mL) (2 mL) maple extract or vanilla extract1-1/2 cups 1-1/2cups(375 mL) (375 mL) icing sugar1 oz 1oz(28 g) (28 g) unsweetened chocolate, melted and cooledDecorations:24 24candy-sprinkled dark chocolates, (such as pearls)24 24coloured quins or small candy12 12chocolate-covered cashews24 24blanched sliced almonds12 12small milk chocolate-covered digestive biscuits PreparationClick here for step-by-step instructions to make these Beaver Cupcakes.
1. In small bowl, whisk cocoa with 3/4 cup (175 mL) boiling water; let cool.
In separate bowl, whisk together eggs, half of the cooled cocoa mixture and vanilla; set aside.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. On low speed, beat in butter and remaining cocoa mixture until combined. Increase speed to medium; beat for 1 minute. Gradually beat in egg mixture, scraping side of bowl as necessary. Divide among 12 large paper-lined muffin cups, smoothing tops.
2. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pan for 5 minutes. Remove from pans; let cool completely on racks. (Make-ahead: Wrap individually in plastic wrap and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
3. Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in maple extract. Beat in sugar, 1/2 cup (125 mL) at a time. Beat in chocolate until fluffy. (Make-ahead: Cover and refrigerate for up to 3 days; beat before using.) Spoon 1/3 cup (75 mL) of the icing into piping bag fitted with small plain tip; set aside for decorating face.
4. Cut tops off each cupcake level with top of paper liner; cut one-third off each top, reserving large piece.
Spread rounded 2 tbsp (25 mL) of the remaining icing over each cupcake and reserved large piece. Stand cut edge of piece on edge of cupcake for face, supporting piece with small dollop of icing.
5. Decorations: Press 2 candy-sprinkled dark chocolates on face for eyes. Using reserved icing, pipe dot on each chocolate; press on quins for pupils.
With serrated knife, halve 1 cashew lengthwise; press half below eyes with curve facing up for nose. Cut remaining cashew half in half crosswise; press above eyes for ears.
With offset spatula, smooth icing at cheeks. Starting at nose, pipe reserved icing in swoop along each edge of cupcake for jowls.
Press almonds into icing below nose for teeth.
6. Using 2-1/2-inch (6 cm) plain teardrop cutter, cut out tail from each biscuit. Pipe line of icing around edge of tail; pipe diamond pattern in centre. Press onto cupcake behind face.