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Cut each into quarters. 2. In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture. 3. Bake 20 to 25 minutes or until deep golden brown.

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Preheat oven to 350 degrees F (175 degree C). Line a standard sized muffin tin with 12 cupcake liners. In a large bowl, whisk together the butter and vegetable oil. Mix in the egg, buttermilk, white vinegar and vanilla extract. Add granulated sugar, and whisk for 30 seconds to help the dissolve the sugar.

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Directions: Bake cupcakes according to desired directions. Arrange cupcakes into a unicorn shape using this printable guide. Tint frosting with food coloring as desired and spread on top of cupcakes. Pipe frosting for mane, ears, eye and nose. Pipe frosting around ice cream cone for horn and attach.

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Bake in preheated oven for 40 to 45 minutes, until the biscuits are golden brown. 7. Allow the pull-apart cake to rest in the pan for 10 minutes, then invert it onto a serving plate to finish cooling. 8. To make the glaze, beat together the butter and cream cheese until smooth.

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1. Easy Pull-Apart Basketball Cake. Made from cupcakes and chocolate peanut butter candies, this Easy Basketball Pull Apart Cupcake Cake from Gluesticks is a sure-fire slam dunk! Best of all, it requires minimal decorating skills, so it's great for beginners or even for kids to make with a little help. You can also switch things up by using different flavors of cupcakes as the base to make.

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To Make the Buttercream: The powdered sugar, butter, milk, vanilla extract, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is moistened. Scrape down the sides of the bowl, then beat again on medium speed until light and fluffy, about 2-3 minutes.

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Add salt, then gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more. With mixer on medium-low speed, add the heavy cream/milk, one tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.

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Crocodile Cupcake Pull-Apart Cake. This crocodile cupcake cake is a playful and creative dessert made by arranging individually decorated cupcakes to form the shape of a crocodile. The cupcakes are adorned with green frosting and piped eyes and paws resulting in an eye-catching, fun, and easy-to-serve treat for a kids' birthday party.

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Add the tip to the piping bag. Push it all the way down, but don't cut the plastic off around the end of the bag yet. Now add the bag with tip to a tall glass. Fold the top of the bag up and over the glass. Spoon the frosting into the bag. Do not fill the bag more than ⅔ full.

Pull apart cupcake cake from Publix in the shape of a rattle. Pull

For the buttercream: In the bowl of an electric mixer fitted with the whip attachment, add the butter and beat on high speed until creamy, about 2 minutes. Add the confectioners' sugar and beat.

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Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with 22 paper liners. Make the cupcakes: In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large.

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Beat the butter with a mixer on medium speed for about 2 minutes until it's creamy. Add powdered sugar, heavy cream, and vanilla extract and mix on low until it begins to come together. Then increase to high speed for 3 full minutes. If the frosting is too thick, add another Tbsp of heavy cream.

Forest Animals Cupcake Cake for 9th Birthday

On a prepped 20x30 inch board, lay out the cupcakes in a rainbow shape with clouds. After you're happy with the layout, "glue" them to the board with a dot of frosting on the bottom of each cupcake. Pipe rosettes on the rainbow, slightly overlaying each color until it's complete. Pipe white rosettes for the clouds.

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BUY IT: Nordic Ware Honeycomb Pull-Apart Pan; Amazon, $39.95 But perhaps the most magical thing about this cake is how easy it is to make thanks to the Nordic Ware Honeycomb Pull-Apart Pan.

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In a microwave-safe bowl or a liquid measuring cup, heat the stick of butter until it's completely melted. Add the brown sugar, maple syrup, vanilla extract and salt, and whisk until well combined. Pour the praline drizzle over the pull-apart cake, and transfer it to the preheated oven to bake for 60-70 minutes.

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Allow the pull apart cake to rest in the pan for 10 minutes, then invert it onto a serving plate to finish cooling. To make the glaze, beat together the butter and cream cheese until smooth. Add the vanilla extract and powdered sugar and mix until combined. Add the milk one tablespoon at a time, mixing between each addition.