A tiny campfire with a frosting flame sits on top of delicious chocolate cake in this recipe that’s fun, easy, and ...

Not in the mood to bake but want to enjoy an easy -- yet delicious -- cupcake? You can! Just grab some cookies and some ice ...

If you like, you can bake both pans at once on the upper and lower racks of the oven and rotate them halfway through baking. makes: 24 cupcakes ...

Divide batter among prepared cups. Bake cupcakes according to box instructions. Refrigerate until cold, about 30 minutes. In ...

Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow.

Get set for Red Nose Day with these brilliant ... Top tip: If you're not ready to ice your cupcakes straight away, cover the icing and pop into the fridge. It can be stored for a couple of ...

We thought cupcakes were good – you know, the light and spongey kind with a creamy, vanilla taste to satisfy our sweet tooth and preferably some decadent icing smothered on. So can you imagine ...

Divide batter among buttered cupcake tins and bake until a tester comes out clean, 25-30 minutes. Let cake cool slightly, then remove from baking pans and let cool completely. Make the frosting ...

Bake cupcakes according to box instructions. Let cool slightly, then refrigerate until cold, about 30 minutes. Meanwhile, in a small bowl, stir 3 c. frosting and 1 to 2 drops red food coloring ...

Bake cupcakes according to box instructions. Refrigerate until cold, about 30 minutes. In a small bowl, mix 3 c. frosting with 1 tsp red food gel , adding more food coloring if needed, until ...