A take on prom cupcakes 2019
This year’s theme for prom is Sweet Escape, and such a theme is perfect for some amazing desserts. However, the dessert for prom was announced to be assorted cupcakes–a simple dessert, but also one with potential. In this article, I decided to walk you through my version of prom cupcakes. Each cupcake is inspired by a different category of sweetness: chocolate and decadence, subtle and natural, and candy and sugar.
Chocolate Éclair Cupcake
If you like all things chocolate and everything creamy, you’re going to love this!
Materials
- 1 box of instant vanilla pudding mix
- 1-pint carton heavy cream
- 2 Tbs sugar
- 1 Tsp vanilla extract
- Graham crackers
- Chocolate frosting
- Piping bag and star shaped tip
- Cupcake pan and wrappers*
- Powdered sugar
Instructions
- In a large bowl, make vanilla pudding according to the directions on the pudding box.
- In another large bowl, make whipped cream using the heavy cream, sugar, and vanilla extract.
- Beat the heavy cream with an electric mixer on medium until a layer of bubbles forms.
- Add vanilla extract and sugar.
- Continue whisking or beating until the whipped cream becomes stiff.
- Taste test the whipped cream. If it’s not sweet enough, mix in more sugar.
- Line the cupcake pan with cupcake wrappers.
- Place a piece of graham cracker in each cupcake.
- Spoon a layer of pudding on top of the graham cracker.
- Place another piece of graham cracker on top of the pudding layer.
- Spoon a layer of whipped cream on top of the graham cracker.
- Pile an extra amount of whipped cream on the top. This will prevent the top graham cracker from shifting.
- Cap the cupcake off with a complete graham cracker.
- Smear chocolate frosting on the top graham cracker.
- Use the piping bag and tip to make three chocolate swirls on top of the cupcake.
- As a finishing touch, sprinkle powdered sugar on top.
- Store the cupcakes in the refrigerator to solidify before serving.
*If you wish to make more than twelve of these cupcakes you will need another cupcake pan.
Angel Food Cupcake
For those who have a milder sweet tooth.
Materials
- 1 box of angel food cake mix
- 1-pint carton heavy cream
- 2 Tbs sugar
- 1 Tsp vanilla extract
- Blueberries
- Cupcake pan and wrappers
- Piping bag and round tip
Instructions
- Make a box of angel food cake mix and pour it into the cupcake pan.
- Bake until barely golden brown; otherwise you risk burning the cupcakes.
- Make whipped cream (see steps in chocolate éclair recipe above).
- Use a round piping tip to swirl the whipped cream onto the cupcake.
- Garnish with two blueberries and enjoy!
Lollipop and Sprinkles Cupcake
Just like candy, this cupcake is loaded with sugar.
Materials
- 1 box of vanilla cake mix
- 1 box of instant vanilla pudding mix
- Vanilla icing*
- Rainbow sprinkles*
- Toothpick
- Cupcake pan and wrappers
- Mini cupcake pan and wrappers
- Piping bag and star shaped tip
Instructions
- Use the vanilla cake mix to bake both the regular cupcakes and the mini cupcakes.
- Make vanilla pudding by following the directions on the pudding mix.
- Create a hole in the cupcake and sweep a chopstick or toothpick around the inside of the cupcake to enlarge the hole.
- Use a piping bag to inject vanilla pudding into the cupcake.
- Level off any excess pudding with a knife.
- Pipe vanilla icing using a star shaped tip onto the cupcake.
- Sprinkle the sprinkles.
- Now it’s time to make the “lollipop”. Insert a toothpick into the side of a mini cupcake.
- Take a piping bag with a smaller star shaped tip and drip red food coloring down the insides. You can use a chopstick or other utensil to smear the food coloring in narrow vertical stripes.
- Fill the bag with vanilla icing and pipe out the icing onto the mini cupcake. The food coloring should create a swirled effect.
- Insert the stick/toothpick of the lollipop cupcake into the regular cupcake.
- Store someplace cool until served.
*I used two cans of Funfetti and combined the sprinkles that came with the frosting.
Recent Comments