I'm too busy to transcribe the recipes from the Epcot 2014 Festival Food Cookbook so have scanned a few recipes to start with and will post the pictures.
The Pickled Beet Salad from Urban Farm Eats was very good. Here's a picture of my version:
Lemon "Bumblebee" Cupcake
Hungry Bear Restaurant, Critter Country, Disneyland
16 cupcakes
Cupcakes
1 box lemon cake mix
Lemon Curd
1 teaspoon gelatin
1 tablespoon cold water
3/4 cup lemon juice
3/4 cup sugar, divided
3 large eggs
3 large egg yolks
1 TBSP unsalted butter
Honey Lemon Frosting
3/4 cup lemon curd
1 tsp honey
1 cup heavy cream
Chocolate Bumblebees
32 Hershey's Kisses dark chocolate chips
1 small tube black "writing icing" and one tube yellow.
For Cupcakes: prepare cake mix cupcakes according to package directions, filling muffin cups 3/4 full with batter. Remove 8 cupcakes and set aside for another use. Set 16 cupcakes aside to cool completely.
For Lemon Curd: Sprinkle gelatin over cold water in a small bowl. Set aside. Combine lemon juice and 1/2 cup of sugar in a small saucepan over medium-low heat, bring to a simmer.
Whisk together remaining 1/4 cup sugar, eggs and egg yolks in a medium bowl.
Pour one quarter of simmering lemon-sugar mixture into egg mixture, whisking so that eggs do not cook. Pour contents of bowl back into pan with remaining lemon mixture. Continue cooking, stirring constantly for two minutes, until mixture thickens. Remove from heat and add gelatin mixture and butter, whisking well. Strain through a fine mesh sieve into a bowl.
For Honey Lemon Frosting: stir honey into one bowl of lemon curd. Beat heavy cream on high speed with an electric mixer until stiff peaks form. Gently fold in Honey Lemon curd. Refrigerate for two hours.
To assemble: Scoop out a small portion from the center of each cupcake using a teaspoon. Place lemon curd in a large plastic zip-top bag cut a small hole in the end. Pipe approximately 2 teaspoons lemon curd into the center of each cupcake.
Place honey-lemon frosting in a separate plastic zip-top bag and cut a medium-size size hole in the end. Pipe frosting onto each cupcake. Top with bumblebee as pictured.
For a Big Hero Six cupcake you can make Baymax's face. Place 2 Hershey's Kisses (top side down) into the top of the cupcake for Baymax's eyes. Use black writing icing to pipe one horizontal line between the 2 Kisses to complete Bayamax's face. Refrigerate until ready to serve.
Apple Pie Cupcakes
Main Street Bakery,
Ingredients - Cupcakes
1 yellow or vanilla cake mix
water, oil and eggs (amount specified on back of cake mix box)
1 (21 ounces) can of apple pie filling
Ingredients - Apple Cinnamon Streusel
2 (single serving size) packets of Apple-Cinnamon Instant Oatmeal
1/3 cup all-purpose flour
1/2 cup light brown sugar
4 tablespoons butter, melted
Ingredients - Caramel Buttercream Frosting
1 stick (1/2 cup) butter, softened to room temperature
1 cup vegetable shortening
1 teaspoon vanilla extract
3 tablespoons caramel sundae syrup
7 cups powdered sugar
4-6 tablespoons milk
Directions - Cupcakes
Mix and bake cupcakes according to directions on package.
Let cool at least 5-6 hours, preferably overnight so they can firm up before cutting into them.
Take a sharp knife and insert it 1/2 inch away from the top edge of cupcake.
Cut a 1 1/2-inch diameter circle into the top of the cupcake, about 1 1/2 inches deep.
Carefully pop out the center divit of cupcake and set aside. Do not discard, you will need it again.
Fill the center hole with apple fie filling. Replace the divit on top with the flat side down and peak facing up. The filling will act as a glue.
Set aside.
Directions - Apple Cinnamon Streusel
Preheat oven to 350 degreees (F).
Pour the oatmeal out onto a shallow dish or bowl.
Add flour and brown sugar. Mix with a spoon. Drizzle melted butter and stir until well coated.
Spread mixture out onto a parchment or foil-lined baking sheet. Bake at 350 degrees (F) for 10 minutes, watching it carefully so it doesn't burn.
Remove from oven and let cool.
Take a spatula and break up the large chunks or place in a gallon-size freezer bag and crush with a rolling pin.
Set aside.
Directions - Caramel Buttercream Frosting
Mix butter, vegetable shortening, vanilla and caramel syrup in electric mixer until creamy.
Add powdered sugar, 1 cup at a time, mixing well after each. After all the powdered sugar has been added, the frosting will be very thick and hard to mix.
Add in 4 to 6 tablespoons of milk and mix until the frosting has a whipped consistency.
Spoon into a cake decorating bag fitted with a star tip (Wilton 1M) or if you don't have those items, simply spoon it into a gallon-size freezer bag and cut 1/2 inch off one corner.
Squeeze out air and twist top so you have a homemade icing bag.
Starting at the base of the cupcake, swirl frosting up and around the peak.
Take a handful of the broken streusel and press into the bottom layer of frosting.
