Disneynature’s Born In China – Panda Cupcakes by Kristen Nichols

Sasaki Time, in collaboration with thehealthymouse.com, has created Panda cupcakes to celebrate the release of Disneynature’s new film Born in China.  This recipe incorporates two traditional Chinese flavors, cherry and coconut, in a fun and kid-friendly way.

The cupcake recipe, adapted from the Sweet Little Bluebird Crazy Cake recipe, is dairy and egg free.  The whipped cream frosting listed below can be replaced with a Coconut Cream Whipped Cream frosting to make a completely dairy and egg free treat.  A great Coconut Cream frosting can be found here http://minimalistbaker.com/how-to-make-coconut-whipped-cream/.

We hope you enjoy this recipe and we would love to hear your thoughts in the comments below!  

Cupcake:

Adapted from http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html

Yields approximately 12 cupcakes

Ingredients

• 1 1/2 Cups flour (all-purpose)
• 3 Tbsp. cocoa (unsweetened)
• 1 Cup sugar
• 1 tsp. baking soda
• 1/2 tsp.  salt
• 1 tsp. white vinegar
• 1 tsp.  pure vanilla extract 
• 5 Tbsp. vegetable oil 
• 1 Cup water
• ¼ cup dried cherries, chopped
• 1 ½ tsp. cherry preserves

Directions

1. Mix first 5 dry ingredients together in a large mixing bowl.  
2. Make 3 large depressions in dry ingredients.
3. Pour vinegar in one depression, vanilla in the other, and the vegetable oil in the third.  Make sure the depressions are large enough to contain the wet ingredients.
4. Pour water over all and mix until smooth.  
5. Add dried cherries and cherry preserves if desired.  Mix until well combined.
6. Spoon the mixture into a lined cupcake pan. Fill cups about ¾ of the way full.
7. Bake for 15-17 minutes. Check with toothpick to make sure it comes out clean. Let cool completely before decorating.

Whipped Cream Frosting:

Ingredients:

1 pint heavy whipping cream, chilled

1 cup powdered sugar

1 tsp. vanilla extract

Directions:

1. Chill mixing bowl and whisk in the freezer for approximately 30 minutes.  Ensure the heavy whipping cream is thoroughly chilled.
2. Using a standing or handheld electric mixer, whip the heavy cream at a medium/high setting until the cream thickens and forms stiff peaks.
3. While mixing, gradually incorporate the powdered sugar and vanilla extract.

Decoration:

Ingredients:

Shredded coconut or coconut flakes

Mini Oreos

Chocolate chips

Chocolate sprinkles

Directions:

       1. Top cupcakes with whipped cream frosting and dip in the shredded coconut to create the fur

       2. Use Mini Oreo cookies to create the Panda’s ears

       3. Use 3 chocolate chips to create the eyes and nose

       4. Use chocolate sprinkles for the mouth

       5. Enjoy!

       6. Be sure to check out Disneynature’s Born in China opening Friday April 21st!

Gingerbread Cupcake Recipe

Ingredients:

• 
  1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 dash salt
• 1 slightly beaten egg white
• 1/3 cup molasses
• 1/3 cup water
• 3 tablespoons cooking oil

• 
  

• Directions:

  1. 1
     Line eight 2 1/2 inch muffin cups with paper bake cups.
  2. 2
     In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
  3. 3
     Set aside.
  4. 4
     In a small mixing bowl stir together the egg white, molasses, water, and oil.
  5. 5
     All molasses mixture to dry mixture, stirring just until moistened.
  6. 6
     Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
  7. 7
     Remove from pan.
  8. 8
     Serve warm, or cool on a wire rack.

Pina Colada Cupcake Recipe!

 

Ingredients:

Yield: 24 cupcakes


1 (18 1/4 ounce) box super moist cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 (8 ounce) can crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 (12 ounce) container whipped vanilla frosting
3/4 cup shredded coconut

Directions:

1 Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.
 

2 In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
 

3 Divide batter evenly into the 24 muffin cups.
 

4 Bake 18-24 minutes or until toothpick inserted in center comes out clean.
 

5 Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.
 

6 Stir coconut extract and rum extract into frosting, and spread on cupcakes.
 

7 Dip tops of frosted cupcakes in coconut.
 

8 Store loosely covered at room temperature.

Source: http://dessert.food.com/recipe/pina-colada-cupcakes-347826

Lemonade Cupcakes Recipe!

 

Ingredients:

Yield: 24 cupcakes


1 (6 ounce) can frozen lemonade concentrate, thawed
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs
1 (12 ounce) can whipped cream cheese frosting

Directions:

1 Preheat oven to 350.
 

2 Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
 

3 Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
 

4 Beat with mixer until well blended.
 

5 Spoon batter into paper-lined muffin tins, filling 3/4 full.
 

6 Bake at 350 for 20 minutes or until cooked through.
 

7 Cool completely before frosting.
 

Source: http://www.food.com/recipe/lemonade-cupcakes-95878

Banana Daiquiri Cupcakes with Spiced Rum Frosting Recipe!

Banana Daiquiri Cupcakes
(makes 10-12 cupcakes)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup Instant Banana Pudding mix (just the powder, half a small package)
- 1/4 cup (half a stick) melted unsalted butter
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 mashed ripe banana
- 1 cup, 2 Tbsp. flour (I used cake flour for these and they’re light and fluffy)
- Pinch of salt
- 1 1/4 tsp. baking powder
- 1/3 - 1/2 cup spiced rum
Combine sugars, melted butter, and pudding mix, and blend well. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and the mashed banana.
Combine the flour, salt, and baking powder in a separate bowl, then add to the sugar mix alternately with the rum. The final amount of rum you use should depend on the consistency of your batter, but I used somewhere between 1/3 and 1/2 a cup. I suppose if you don’t like rum you could substitute milk or water, but why would you want to?
Line a cupcake tray with paper liners, and fill about 2/3 full. These guys poof up a bit, so don’t overfill them (as I am prone to do). Bake at 350 F for 20-25 min. or until a toothpick comes out clean.

Rum Frosting
- 6 Tbsp. butter (3/4 stick)
- 4 oz. Cream Cheese (1/2 pack)
- 3 Tbsp. spiced rum
- 2-3 cups powdered sugar
Cream the butter and cream cheese together. Gradually add the sugar and rum, start with about 2 cups of sugar, then gradually add more to get desired consistency for spreading or piping.

Source: http://ilikecake.org/?p=65

Chocolate Whiskey Cupcake Recipe!

Chocolate Whiskey Cupcakes

Yield: 24 cupcakes
Ingredients:
For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs
For the whiskey simple syrup:
½ cup water
½ cup sugar
2 tbsp. whiskey
For the frosting:
2 large eggs, at room temperature
2 large egg yolks, at room temperature
¼ cup water
1 cup sugar
3 sticks (18 tbsp.) unsalted butter, at room temperature
Pinch of salt
3-4 tbsp. whiskey

Directions:

To make the cupcakes, preheat the oven to 350˚ F.  Line two cupcake pans with paper liners (24 total).  Combine the cocoa powder and espresso powder in a small bowl.  Add the boiling water and whisk until the mixture is smooth.  Set aside and let cool to room temperature.  Once cool, whisk in the sour cream and vanilla extract.

Combine the flour, baking soda and salt in a small bowl.  Stir together with a fork to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 3-5 minutes.  Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.

With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.  Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the simple syrup, combine the water and sugar in a small saucepan.  Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved.  Remove from the heat and stir in the whiskey.  Set aside and let cool until ready to use.

To make the frosting, combine the eggs and egg yolks in the bowl of a stand mixer fitted with the whisk attachment.  Whisk on high speed about 5 minutes.  In a small saucepan, combine the water and sugar.  Heat, stirring frequently, until it reaches the soft-ball stage, 234˚-239˚ F.  Immediately transfer the sugar syrup to a liquid measuring cup.  With the mixture on low speed, add the sugar mixture to the egg mixture in a slow, thin stream.  Increase the speed to medium and beat about 7 minutes, until the syrup has cooled and the bowl is just barely warm to the touch.  Add the butter 3-4 tablespoons at a time, beating well after each addition, at least 30 seconds.  Once all of the butter has been added, continue to beat on medium speed until the frosting thickens slightly, 3-5 minutes.  Blend in the salt and whiskey.

To assemble the cupcakes, brush the cooled cupcakes with the whiskey syrup.  Pipe the frosting onto the cupcakes using a pastry bag.  Refrigerate until ready to serve.

Source: cupcakes adapted from Baking Illustrated, frosting adapted from The Pastry Queen by Rebecca Rather

http://www.annies-eats.com/2010/03/26/chocolate-whiskey-cupcakes/

Mudslide Cupcakes Recipe!

Mudslide Cupcakes
Servings: approximately 20 cupcakes

Ingredients
For the cupcakes:
3 eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
2 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua
For the Kahlua buttercream:
6 tablespoons unsalted butter, room temperature
3 cups (or more, if needed) powdered sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons Kahlua
3 tablespoons hot coffee
For the Bailey’s buttercream:
16 tablespoons (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream
4 ounces bittersweet chocolate, shaved in curls


Instructions
1. For the cupcakes:  Preheat the oven to 350 degrees, and prepare your cupcake pan with your desired liners.
2. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg whites until foamy.
3.  Add the granulated sugar to the eggs with the mixer running and continue to whisk, at medium-high speed, until the mixture is thick, stiff, and glossy.  Transfer the egg white mixture to another bowl, and clean out your standing mixer bowl thoroughly.
4. In your clean mixer bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
5. Add the egg yolks, one at a time, mixing well after each addition.
6. In a separate bowl, combine the flour, cocoa, and baking soda.
7. With the mixer speed on low, slowly add the flour mixture, coffee, and Kahlua alternately, ending with the flour mixture.
8. Stop the mixer, and gently fold in the egg whites into the batter using a rubber spatula, until well-combined.
9. Fill each prepared cupcake liner about two-thirds full.
10.  Bake the cupcakes for about 20-25 minutes, depending on your oven, or until a cake tester inserted into the center comes out clean. Let cool completely.
11. For the Kahlua buttercream:  In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.
12. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.  Set aside.
13. For the Bailey’s buttercream: In the bowl of your standing mixer fitted with the paddle attachment (or another bowl if you are getting tired of cleaning your mixer bowl out….), combine the butter and powdered sugar until smooth.
14. Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined.
15. Pipe the buttercream (description of how-to above) onto the cupcakes and garnish with chocolate curls.

Source: http://www.thecurvycarrot.com/2011/05/31/mudslide-cupcakes/

Hot Cross Bun Cupcakes Stuffed with Chocolate and Strawberries Recipe!

Yield: 18 cupcakes

Cupcake Ingredients:
1 cup warm milk
5 teaspoons active dry yeast
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 cups all-purpose flour
1 teaspoon salt
½ cup + 2 tablespoons unsalted butter, cold
2 large eggs
1 tablespoon vegetable oil
1 cup semisweet chocolate chips
5 large strawberries, finely chopped

Crossing Paste Ingredients:
½ cup all-purpose flour
¼ cup cocoa powder
½ cup sugar
½ cup whole milk

Cupcake Directions:
In a small bowl, mix together milk, yeast, one teaspoon of the sugar, vanilla extract, and almond extract.
Let stand for five minutes or until foamy.
In a large bowl, mix together, flour, salt, and the remaining sugar.
Cut butter into small pieces and use your hands or a pastry blender to mix into the dry ingredients until it forms a coarse meal.
Add eggs and yeast mixture to the large bowl.
Stir until the dough begins to stick together.
Place dough on a floured surface and knead until it is smooth and elastic.
Pour oil into a large bowl.
Roll the ball of dough in the oil.  Cover and place in a warm place until it doubles in size, about an hour.
Measure balls of dough about 1.5 ounces (To see if the balls are the correct size for your liners, place a ball in a liner.  It should fill the width of the liner and come about ¾ of the way to the top.)
Press the balls into flat circles.
Place about 10 chocolate chips and a small handful of strawberries into the center of each circle.
Fold each circle’s dough completely around the fillings and be sure to seal on all sides. Form the circles back into round balls and place them in cupcake tins fitted with cupcake liners.
Loosely cover cupcake tins and place in a warm place to rise until doubled in size (about one hour).

Crossing Paste Directions:
Preheat oven to 400 F.
In a small bowl, mix flour, cocoa powder, and sugar.
Stir in milk a little bit at a time until the mixture forms a thick paste.
Reseal any of the cupcakes that may have opened up during the rise.
Pipe crosses on top of the unbaked cupcakes.
Bake for 15 minutes or until the tops are lightly golden.

Source: http://www.pauladeen.com/article_view/bake_sale_hot_cross_buns/