Kyra

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To grab the RECIPE, go to my profile and click “https://linktr.ee/beyondfrosting” and click THEN click the link for EASY VANILLA CUPCAKES Frustrated by vanilla cupcake recipes that don’t deliver? These Easy Vanilla Cupcakes are here to change everything. 🧁✨ Moist, fluffy, and topped with the creamiest vanilla buttercream, they’re everything you’ve been looking for. No fuss, just pure cupcake perfection. 💛 #cupcakes #cupcakerecipe #lovetobake #desserts #bakingtiktok #Recipe #baking #vanillacupcake
Christmas Tree Cupcakes🎄🧁 These Christmas tree cupcakes are my favorite! The moist cupcake pairs perfect with the vanilla buttercream. There’s no food coloring needed and they’re easy to decorate. Full recipe below.  Ingredients Cupcake: * 1 cup Flour * ½ cup unsweetened cocoa powder * 1 tsp baking soda  * 1 egg, room temp * ½ cup buttermilk, room temp * ½ cup vegetable oil * 1 ½ tsp vanilla extract * 1 cup sugar * ½ cup hot water Chocolate Filling: * ½ cup chocolate chips, melted Christmas Tree & Frosting: * 12 sugar cones * 4- 4 ½ cups powdered sugar (extra for dusting)  * 4 sticks (32 tbsp) of unsalted butter, room temp  * 3 tbsp heavy cream * 2 tsp vanilla extract * Sprinkles of choice Directions * Preheat the oven to 325 degrees F. Prepare a cupcake pan with baking cups.  * Combine flour, cocoa powder and baking soda and set aside. * Combine egg, milk, oil, and vanilla extract and whisk together. * Pour wet ingredients into dry ingredients and add in the sugar. Whisk together it will be thick. * Add hot water and continue to whisk. The batter will be loose. Pour batter into cupcake cups and bake for 20 minutes. * Remove from the oven and make the frosting while cupcakes cool on a cooling rack.  * For frosting, beat butter till smooth and beat in remaining ingredients. Put about a quarter of the frosting in a piping bag with a round tip, and the remaining frosting in a piping bag with a smaller star tip. 
Once frosting is completed, microwave chocolate for 45 seconds and stir, till melted. Pour into a piping bag.  * Pipe chocolate in the center of the cupcake. Frost cupcakes with a base of vanilla.  * Put a sugar cone on top of the cupcake and pipe stars working your way from the bottom of the cone to the top. Add sprinkles and dust with powdered sugar for snow. Enjoy! #cupcake #cupcakes #cake #cupcakerecipe #christmastreecupcake #chocolate #filling #frosting #buttercream #vanillaextract  #vanilla #pearls #sprinkles #ornaments #stars #cakedecorating #food52community #christmastree #holidayrecipe #holidaybaking #chocolaterecipe #chocolatecupcake #vanillafrosting #moist #sugarcone #fluffy #soft
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Christmas Tree Cupcakes🎄🧁 These Christmas tree cupcakes are my favorite! The moist cupcake pairs perfect with the vanilla buttercream. There’s no food coloring needed and they’re easy to decorate. Full recipe below. Ingredients Cupcake: * 1 cup Flour * ½ cup unsweetened cocoa powder * 1 tsp baking soda  * 1 egg, room temp * ½ cup buttermilk, room temp * ½ cup vegetable oil * 1 ½ tsp vanilla extract * 1 cup sugar * ½ cup hot water Chocolate Filling: * ½ cup chocolate chips, melted Christmas Tree & Frosting: * 12 sugar cones * 4- 4 ½ cups powdered sugar (extra for dusting)  * 4 sticks (32 tbsp) of unsalted butter, room temp  * 3 tbsp heavy cream * 2 tsp vanilla extract * Sprinkles of choice Directions * Preheat the oven to 325 degrees F. Prepare a cupcake pan with baking cups.  * Combine flour, cocoa powder and baking soda and set aside. * Combine egg, milk, oil, and vanilla extract and whisk together. * Pour wet ingredients into dry ingredients and add in the sugar. Whisk together it will be thick. * Add hot water and continue to whisk. The batter will be loose. Pour batter into cupcake cups and bake for 20 minutes. * Remove from the oven and make the frosting while cupcakes cool on a cooling rack.  * For frosting, beat butter till smooth and beat in remaining ingredients. Put about a quarter of the frosting in a piping bag with a round tip, and the remaining frosting in a piping bag with a smaller star tip. 
Once frosting is completed, microwave chocolate for 45 seconds and stir, till melted. Pour into a piping bag.  * Pipe chocolate in the center of the cupcake. Frost cupcakes with a base of vanilla.  * Put a sugar cone on top of the cupcake and pipe stars working your way from the bottom of the cone to the top. Add sprinkles and dust with powdered sugar for snow. Enjoy! #cupcake #cupcakes #cake #cupcakerecipe #christmastreecupcake #chocolate #filling #frosting #buttercream #vanillaextract #vanilla #pearls #sprinkles #ornaments #stars #cakedecorating #food52community #christmastree #holidayrecipe #holidaybaking #chocolaterecipe #chocolatecupcake #vanillafrosting #moist #sugarcone #fluffy #soft
recipe is always up on patreon friends!! enjoy 🤭🫶🏾 #hotcocoa #hotchocolate #cupcakes #chocolatecupcakes #cupcakerecipe #bakery #BakeWithMe #baking #christmasbaking
“Pop, fizz, frost! 🥂✨ These champagne buttercream cupcakes are the perfect blend of celebration and sweetness. Light, fluffy, and topped with a sparkling buttercream swirl, they’re here to add a little luxury to your dessert table. Cheers to treating yourself! 🍾🧁 ✨ INGREDIENTS ✨ Champagne Reduction Sauce: * 1 1/2 Cups Champagne  Cupcake batter: * 1 ½ Cups cake flour * 1 ½ tsp. baking powder * ¼ tsp. salt * ½ Cup unsalted butter (melted) * 1 Cup granulated sugar  * 2 eggs (room temperature) * 2 tsps. vanilla extract * 2 tablespoons champagne reduction sauce * ⅓ Cup milk (whole works best) Frosting:  * 1 Cup unsalted butter room temperature * 3 Cups powdered sugar * ¼ tsp. edible gold luster dust * ½ tsp. vanilla extract  * 3 tablespoons champagne reduction sauce ✨INSTRUCTIONS ✨  Champagne Reduction Sauce: 1. Pour 1 1/2 cups champagne into sauce pan.  2. Bring to a boil Reduce heat to medium and allow champagne to reduce for 10 to 15 minutes.  3. Remove from heat when 1/2 cup champagne reduction is left 4. Cool to room temperature before adding to batter Cupcakes: 1. Preheat the oven to 350°F.
 Whisk the cake flour, baking powder, and salt together in a large bowl. 2. In a stand mixer, cream the melted butter, sugar, eggs, vanilla, and champagne reduction together until combined. 3. In a separate bowl sift or mix together all the dry ingredients. 4. Mix in half of the flour mixture to the wet ingredients..  5. Then mix in the milk and the rest of the flour mixture until fully combined. DO NOT OVERMIX. 6. Fill liners half full with batter. 7. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean.  8. Remove from pan and cool on wire rack. 9. Let cupcakes cool completely before frosting. Frosting:  1. In a stand mixer fitted with the paddle attachment, beat softened butter until pale and whipped (about 5 minutes)  2. Add in powdered sugar, gold luster dust and vanilla until smooth and creamy. 3. Add the champagne reduction 1 tablespoon at a time until fully combined. 4. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.  5. Frost cupcakes (I used a Wilton 2D piping tip) #cupcakes #cupcakerecipe #bridalshowercupcakes #champagnecupcakes #desserttable
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“Pop, fizz, frost! 🥂✨ These champagne buttercream cupcakes are the perfect blend of celebration and sweetness. Light, fluffy, and topped with a sparkling buttercream swirl, they’re here to add a little luxury to your dessert table. Cheers to treating yourself! 🍾🧁 ✨ INGREDIENTS ✨ Champagne Reduction Sauce: * 1 1/2 Cups Champagne Cupcake batter: * 1 ½ Cups cake flour * 1 ½ tsp. baking powder * ¼ tsp. salt * ½ Cup unsalted butter (melted) * 1 Cup granulated sugar * 2 eggs (room temperature) * 2 tsps. vanilla extract * 2 tablespoons champagne reduction sauce * ⅓ Cup milk (whole works best) Frosting: * 1 Cup unsalted butter room temperature * 3 Cups powdered sugar * ¼ tsp. edible gold luster dust * ½ tsp. vanilla extract * 3 tablespoons champagne reduction sauce ✨INSTRUCTIONS ✨ Champagne Reduction Sauce: 1. Pour 1 1/2 cups champagne into sauce pan. 2. Bring to a boil Reduce heat to medium and allow champagne to reduce for 10 to 15 minutes. 3. Remove from heat when 1/2 cup champagne reduction is left 4. Cool to room temperature before adding to batter Cupcakes: 1. Preheat the oven to 350°F.
 Whisk the cake flour, baking powder, and salt together in a large bowl. 2. In a stand mixer, cream the melted butter, sugar, eggs, vanilla, and champagne reduction together until combined. 3. In a separate bowl sift or mix together all the dry ingredients. 4. Mix in half of the flour mixture to the wet ingredients.. 5. Then mix in the milk and the rest of the flour mixture until fully combined. DO NOT OVERMIX. 6. Fill liners half full with batter. 7. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. 8. Remove from pan and cool on wire rack. 9. Let cupcakes cool completely before frosting. Frosting: 1. In a stand mixer fitted with the paddle attachment, beat softened butter until pale and whipped (about 5 minutes) 2. Add in powdered sugar, gold luster dust and vanilla until smooth and creamy. 3. Add the champagne reduction 1 tablespoon at a time until fully combined. 4. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.  5. Frost cupcakes (I used a Wilton 2D piping tip) #cupcakes #cupcakerecipe #bridalshowercupcakes #champagnecupcakes #desserttable
To grab the RECIPE, go to my profile and click “https://linktr.ee/beyondfrosting” and click THEN click the link for RAINBOW CUPCAKES Add a little color to your day with these Rainbow Cupcakes! 🌈🧁 Made from scratch with a soft yellow cupcake base and vibrant rainbow buttercream frosting, they’re as delicious as they are cheerful. Perfect for any celebration—or just because! 🎉✨ #cupcakes #cupcakerecipe #rainbow #desserts #rainbowcupcakes #unicorncupcakes #birthdaycupcakes

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