Crabby Cupcake Recipe

Crab (2) 2-2

Don’t you just love working with someone who is crabby? Have you ever had a friend go through a crabby phase? These Crabby cupcakes are the perfect “perk up” for those people who lovingly need a reminder that they need a “check up from the neck up”.

The “New Crab” Cupcakes

Cupcake Ingredients: 

1/2 C unsalted butter, room temp
2 egg whites
2 eggs
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
3/4 C buttermilk
1 1/2 C sugar
1 tsp vanilla

Cupcake Directions: 

-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar and  vanilla extract to the butter …. beating until well combined.
-Add egg whites, and then eggs one at a time, beating well after each addition.
-Alternate adding the flour mixture and buttermilk to the butter  mixture, beating on low speed until everything is mixed together.
-Add 1/3 C  flour mixture to the wet mixture followed by adding   1/3  C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until  thoroughly blended.
-Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out clean.
-Allow to cool in the cupcake tin for 10 minutes.
-Remove the cupcakes from the cupcake tin and completely cool on a wire rack.

Frosting: 

Frosting Ingredients: 

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
Red gel food coloring

Frosting Directions: 

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add  several drops of the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak.
-Add several drops of red gel food coloring….mix well…Make sure the red is the color that you want.
-If not add more powder sugar 1/2 C at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-Scoop the  frosting into a pastry bag with a 13 inch round frosting tip…. twist the open end of the pastry bag to push the frosting to the tip.
-Frost the cupcakes by starting at the outer edge of the cupcake in a circle until you reach the center of the cupcake….Build a second  smaller swirl and then top it with a smaller third swirl…..Add 2 edible eyes to the center of this frosting dollop….Add 4 pieces of red cherry Twizzlers, pull’n’peel candy as the crabs legs.

Now, rip into them like a monkey on a cupcake!

Crab (2) 2-3

UW Bucky Badger Cupcake Recipe

WI Badgers 1

Today, Miss Sarah starts college. She’s too young to be on campus, so has to go through the online program but she is currently the youngest UW badger! In honor of that I have a very fun cupcake today: UW Badgers.

University of Wisconsin Badger Logo Cupcakes

WI Badgers 2

Chocolate Cupcakes: 

Cupcake Ingredients: 

1 3/4 C Flour
2 C Sugar
1 C   Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
1/2 C  Oil
2 TSP Vanilla
1 C Boiling Water

Cupcake Directions: 

-Line the cupcake tins with paper liners.
-Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl add the eggs, whole milk, oil, and vanilla.
-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
-The batter may be a little runny.
-Scoop batter into cupcake lined cups until 3/4s filled.
-Bake at 350 degrees for 20-25 minutes.
-Remove from oven and allow to cool for 10 minutes.
-Take out of the cupcake pan placing on a wire rack until completely cooled.

Vanilla Frosting: 

Frosting Ingredients: 

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream

Frosting Directions: 

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-If ready scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start the frosting on the outside edge of the cupcake working to the center of the cupcake.

Royal Icing: 

Icing Ingredients: 

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Red and black  gel food coloring

Icing Directions: 

-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is  not stiff enough add 1/4 C powder sugar.
-Divide the icing equally into three bowls.
– With icing in bowl #1, add several drops of red gel food coloring. Mix well.
-With icing in bowl #2, add several drops of black gel food coloring. Mix well.
-With the icing in bowl #3, remains white.

University of Wisconsin Badger Logo:

-Locate a picture of an U of W  on Google.   Print the individual pictures of the Badger in color. Tape this picture with lots of  the individual small images of  the logo on  to a cookie sheet.
-Tape wax paper (covering the copies of the logo to the cookie sheet .)
-Using small pastry bags for each color of icing  with a #2 tip.
Start by outlining the logo first in black. Fill in  the Badger face with more black gel food coloring. Following the guidelines as outlined in the picture leave the white areas untouched with the black icing.  After allowing the black icing at least 30 seconds to dry fill in the open space with white icing as outlined. Outline and fill in the collar in red.
– Set aside and allow to dry for 4+ hours.
-Place the Badger logo in the center of the frosted cupcake.

WI Badgers 1

Now, rip into it like a monkey on a cupcake!