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Candied Cupcakes

Candied Cupcakes

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  • Cupcakes (any flavor)
  • Icing of your choice
  • Starburst Candy Corn


Bake cupcakes in your favorite decorative liner according to package directions, allowing to completely cool.

Ice cupcakes with a large dollop of the icing of your choice, spreading evenly across the entire

Place a single Starburst Candy Corn piece into the center of the cupcake so the round edge is still exposed.

Lay Candy Corn pieces on the cupcake around the center piece with the tips facing inward

Candied Yam Cupcakes

In medium bowl, stir together flour, baking powder, cinnamon, nutmeg and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, scraping bottom and sides of bowl. Add pureed sweet potatoes, vanilla and maple extracts beat until well combined. Alternately add flour mixture with milk, scraping bottom and sides of bowl often. Stir in pecans. Fill baking cups 1/2 full.

Bake 20-23 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean.

Adjust oven to broil and position oven rack 8-10 inches from top. Cover each cupcake with a heaping tablespoon of marshmallow crème if desired, decorate with a tip 1M swirl.

Broil 30-45 seconds or until marshmallow is toasted. Remove from oven.

Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan cool completely.

Maple Glazed Cupcakes with Candied Bacon

The season of maple has arrived and that’s the only excuse you need to make these decadent cupcakes. With our without the extravagant bacon toppers, maple cake is a comforting treat for the season.
By Kelsey Hilts

The season of maple has arrived and that’s the only excuse you need to make these decadent cupcakes. With our without the extravagant bacon toppers, maple cake is a comforting treat for the holiday season.

However, these maple cupcakes topped with a maple glaze and garnished with chocolate-dipped, maple-candied bacon are a fitting treat any time of year. At the start of the summer, these cupcakes were a perfect addition to a “Beer and BBQ” party. Along with the Chocolate Stout Cupcakes with Stout Fudge Frosting they rounded out the dessert spread for a guy’s party. Something about the combo of maple, chocolate and bacon makes me think of Father’s Day and any other “guy’s” holiday, too.

For the maple cake, I adapted one of Sweetapolita’s white cakes, using maple oil in addition to the vanilla to make a subtly maple cake. For the icing, which I am more than slightly obsessed with, I used Ree Drummond’s Maple Glaze. The optional bacon topper is simply shards of maple-candied bacon dipped in chocolate.

My Giant Chocolate Chip Cookie Cake is the perfect way to send the sweetest message to that special someone. Mother’s day, Birthdays, Treat yourself day! Any day is perfect for this fudgy, chocolate chip cookie … Ещё with funfetti sprinkles. What’s more, it’s topped with my Delicious American Buttercream Frosting!

110g - 1/2 cup unsalted butter
150g - 3/4 cup brown sugar
160g - 3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
400g - 2 2/3 cups all-purpose flour
1 tsp salt
200g - 1 cup milk chocolate chips
100g - 1/4 cup rainbow sprinkles

250g - 1 cups unsalted butter, softened
250g - 2 cups icing (confectioners’) sugar
2–4 tsp vanilla extract or vanilla bean paste
2 tbsp… Ещё

The Scran Line

This delicious recipe was a suggestion by one of you guys! Deliciously Deane yet light layers of white chocolate mud cake sandwiched between fluffy white chocolate buttercream! What’s not to love? Link is in my stories to the full video and recipe!

The Scran Line опубликовал(-а) видео в плейлисте Cakes!

Candied Bacon Chocolate Cupcakes

Candied bacon makes these cupcakes a sweet and savory treat for sweet tooths and salty dogs alike! Bake cupcakes according to package directions as the star of the show is the candied bacon!


  • 1 box Devil's Food Cake Mix (18 Ounce Box)
  • 3 whole Eggs (for Cake Mix)
  • 1-⅓ cup Water (for Cake Mix)
  • ½ cups Vegetable Oil (for Cake Mix)
  • 1 container Milk Chocolate Frosting, 16 Ounce Tub
  • 1 package Bacon (about 1 Pound)
  • 1-½ cup Brown Sugar
  • 1 Tablespoon Ground Chipotle Pepper (optional)


Bake the cupcakes according to package directions (combine the mix with the eggs, water and vegetable oil specified on your mix package then bake at the time and temp specified on the box). Once cooled, frost with the frosting.

Now as for the bacon, it’s not as hard as you might think!

Line a cookie sheet with foil to catch the bacon drippings. Place your bacon on a broiling pan or rack that will rest on top of the cookie sheet.

Mix sugar and chipotle pepper and place on plate. Dip each piece of bacon in the sugar mixture so that it is coated evenly. Place on the baking rack/broiler pan. Repeat with each piece.

Bake the bacon for 15-20 minutes until it begins to get a little cripsy. Resist the urge to place the bacon on paper towels when you take out of the oven because it will stick!

Once cool enough to handle, slice the bacon so as to resemble “bacon confetti” that will be the topping for your cupcakes.

After cupcakes have been frosted, add the “bacon confetti” to your cupcakes.

Prepare for “oohing and aaaahing” when you bring them to your friend’s house. Prepare for additional “oohing” when people actually eat them!

And a Confusing Encounter

This recipe led to a very odd encounter about cake definitions. Since I have a rather small household, I need to find victims for the largess from the recipes (mostly sweets) that I am unable to scale down. (Not that I object to lots of sweets, but there really is only so much that I can eat, much less should!) I’ve taken to bringing treats to local winery and brewery tasting rooms because there’s always a fun audience. But it was odd when I took these cupcakes, that after tasting it, someone asked: “So what kind of cake is it [bear in mind they had been introduced as carrot cupcakes], they’re like carrot cake but not really.” This left me rather befuddled, since how is a cake containing carrot as primary component not a carrot cake? Maybe this person had only ever had dense, slab like carrot cakes? This variation does have a much more delicate crumb. Or perhaps they were just tipsy on wine. Who knows? But it was so very odd a way of discussing the cupcakes.

Candied Carrots

Candied carrots make a really whimsical garnish for your carrot cake or cupcakes while adding the perfect crispy texture to your dessert! This unique crunchy topping is sure to impress even your most sophisticated guests!

Candied carrots are as much fun to make as they are to eat! These candied carrot curls make a beautiful decoration that will take your baking to a whole new level!

Because the carrots have a mild flavor, they could be used to embellish almost any cake, cupcake, muffin, or sweet bread.

How to make candied carrots

Using a vegetable peeler, and peeling away from yourself, shave long strips from 2 carrots. You should be able to get about 10 strips from each carrot, for a total of 20.

The wider the strips, the wider the carrot curls will be, and the more narrow the strips, the more narrow the carrot curls will be. I like to have a variety of sizes for decorating, however, sometimes the thinner strips will break easily.

Pro Tip: Make more candied carrot curls than you think you will need because some of them are sure to break apart.

Make a simple syrup by bringing 1 cup of water and 1 cup of sugar to a boil. Add the carrot strips. Reduce the heat and simmer for 15 minutes. Watch them closely so that the simple syrup doesn’t burn. Drain the carrots and allow them to cool for 5 minutes.

On a baking sheet, lined with parchment paper that has been sprayed with cooking oil, lay out the carrot strips in a single layer, making sure they don’t touch or they will stick together. Bake at 225 degrees for 20 minutes.

Turn off the oven and one at a time, remove the carrot strips and wrap each one around the handle of a wooden spoon. Slide it off onto a separate baking sheet lined with parchment paper and sprinkle with sugar.

If the carrots start to stick to the handle of the spoon, spray it with cooking spray. You will need to work quickly or the carrot strips will dry out and they won’t be pliable.

By removing them one at a time from the oven, it buys some time before they all dry out. Allow them to cool completely, about 30 minutes.


Layer your candied carrots between wax paper and store them in an air tight container at room temperature for up to 5 days.

Use these adorable decorations to elevate the presentation of your next dessert!

If you like this recipe, you might like: Carrot Cake Cupcakes

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Use the slider over the number of servings on the recipe card to adjust the recipe for more or less candied carrot curls.

Carrot Cake Cupcakes with Candied Carrot Curls

This carrot cake recipe is a family favorite. The cake is very tender and moist and has a little extra spice with some ginger and nutmeg. Top it off with some cream cheese icing and candied carrots curls and you have something wonderful to share with family and friends.


  • 1-½ cup Grated Carrots
  • 1 cup Granulated Sugar
  • 1 cup Flour
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Ground Ginger
  • ½ teaspoons Salt
  • 1 teaspoon Baking Soda
  • ½ cups Canola Oil
  • 2 whole Eggs
  • 1 block (8 Oz. Size) Cream Cheese, Room Temperature
  • 1 stick Butter, Room Temperature
  • 5 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 2 Tablespoons Milk
  • 2 whole Carrots
  • 1-¼ cup Granulated Sugar, Divided
  • 1 cup Water


For the cupcakes:
Preheat oven to 350ºF. Prepare cupcake tins by placing a cupcake liner or cupcake baking cup in each well and lightly spraying the insides with cooking spray.

Peel and the grate the carrots. I use a food processor with a grating blade to make it faster.

In the large bowl of a mixer, mix dry ingredients: sugar, flour, cinnamon, nutmeg, ginger, salt and baking soda. Mix in oil and eggs until fully incorporated. Add carrots and mix. Place an even amount of the batter in each cupcake liner.

Bake for 20 to 25 minutes (in my oven, they took 22 minutes). Allow the cupcakes to cool in the pan for 5 to 10 minutes, then take them out to cool and decorate.

When the cake is completely cooled, they are ready to frost.

For the cream cheese icing:
Let cream cheese and butter sit out for about 1 hour so they soften and come to room temperature.

In the bowl of a mixer, cream the cream cheese and butter. Add powdered sugar, vanilla and milk. Mix on medium high speed until icing is smooth and fluffy. Then pipe a round swirl of icing on each cupcake using a large star tip or spread 2 tablespoons on each cupcake with a butter knife. If you want, you can decorate the tops with candied carrot curls.

Fot the candied carrot curls:
Preheat oven to 200ºF.

To make the carrot peel curls, take a vegetable peeler and peel 15 to 20 lengthwise carrot strips or ribbons. Bring 1 cup sugar and water to a boil in a small sauce pan. Add carrots and turn the heat down to medium low and cook for 15 minutes. Remove peels from pan with a slotted spoon.

Lay carrot ribbons flat on a parchment-paper-lined baking sheet or jelly roll pan. Bake for 25 minutes. The carrots will begin to look translucent and be firm enough to hold a shape.

While carrots are still warm, work quickly to curl carrot ribbons around a wooden spoon handle. You can adjust how tight you want the curls. Sprinkle with remaining 1/4 cup granulated sugar. Use to garnish frosted cupcakes.

Note: If you want to watch how to make these carrot curls, click on related blog link to see a short video that gives you a step-by-step guide.


Paradise has been perfecting classic candied fruit recipes and developing new ones for decades. Our chefs are constantly finding new and exciting ways to utilize all the flavors of glace fruit we make. You can spend weeks making all the delicious dessert in our candied fruit recipe section. Also sign up for our recipe club and download a coupon to take to the grocer nearest you when purchasing ingredients.

You can also buy all Paradise and Pennant product directly from us through If you have any family favorite recipes, don't hesitate to share with all the other candied fruit connoisseurs.

Recipe Summary

  • 3 tablespoons sugar
  • ¾ teaspoon ground cinnamon
  • 1 pound bacon (16 slices)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 3 eggs, room temperature
  • 2 large sweet potatoes, cooked and mashed (2 cups)
  • 1 teaspoon vanilla
  • 1 recipe Bourbon-Cream Cheese Frosting

Preheat oven to 400°F. Combine 3 tablespoons sugar and 3/4 teaspoon cinnamon set aside. Line 2 shallow baking pans with foil. Cut 6 of the slices of bacon crosswise into fourths. Place all the bacon on prepared baking pans sprinkle with 2 tablespoons of the cinnamon-sugar (reserve remaining cinnamon-sugar). Bake 12 minutes or until bacon is crisp. Drain on paper towels. Set aside the quarter pieces of bacon crumble remaining bacon slices.

Decrease oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Stir together flour, baking powder, the 1 teaspoon cinnamon, baking soda, and salt.

In a large bowl beat butter with a mixer on medium for 30 seconds. Gradually add the 1 1/2 cups sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. Add flour mixture and crumbled bacon beat until combined (batter will be thick).

Spoon batter into prepared muffin cups. Bake about 20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for 1 minute. Remove cupcakes from pans cool on wire racks.

Pipe or spread Bourbon-Cream Cheese Frosting on cupcakes. Sprinkle cupcakes with reserved cinnamon-sugar and top with quarter pieces of bacon.

Watch the video: How to Make Caramel Apple Cupcakes. Wilton


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