Summer

Crabby Cupcake Recipe

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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

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