St. Patrick’s Day Review

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Since St. Patrick’s Day is just a few days away … here is a quick little review of some ideas …   Faux Cupcakes … a no-bake treat. Gold at the End of the Rainbow Cupcakes … sorry it’s not … Continue reading

Valentine’s Day Recap

This is just a reminder that tomorrow is Valentine’s Day!  Are you ready?  If not … don’t panic … I thought that I would do a little recap of a few quick Valentine’s Day ideas.

Treats for the young and old …

  Edible Cupcake Box

    Valentine Bug Cupcakes

  Conversation Marshmallow Pops

  Strawberry Heart Marshmallows

    Valentine Sno-Caps

  Red Velvet Bottom Cupcakes

A few ideas that can be made in a big batch, divided up and packaged for individual treats …

Chocolate Caramel Salty Peanut Bark

  Chocolate Peanut Popcorn

I would like to say “THANK YOU” to everyone who voted for me in the Celebrations Cupcake Crown contest!

Nacho Cupcakes

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Are you hosting a Super Bowl party? Are you going to a Super Bowl party?   Are you going to consume nachos?  I am sure that you would surprise everyone if you served these nachos!  OK, it’s not April Fools … Continue reading

Only 3 days left until Halloween!

I can’t believe that October has come … and is almost gone!  All the other holidays will be here before we know it.  Time sure does fly when you are having fun!  I certainly have had fun sharing my ideas with you … and there are more to come 🙂

Here is a quick summary of Halloween …

   Frankenstein Marshmallow Pops

   Eyeball Marshmallow Pops

   Textured Halloween Bark

   Witch Hat Cupcakes

   The Witch is Dead … Cupcakes

   The Bride of Frankenstein Pops

   Tangerine Jack-o-lanterns

   Black bottom cupcakes with spider webs

And for fall … this is what I have made so far …

   Peanut butter & chocolate acorns

   Candy corn popcorn

 

Now I am off to the kitchen …

 

 

Cupcakes To Go

Today I am sharing some things that I learned while making these cupcakes that were used as wedding favors.   A few weeks ago I showed you the “Queen of Hearts” cookies that were for the bridal shower tea.  The wedding took place this past Saturday and I volunteered to make the cupcakes that the bride wanted as favors.

This past week was one of the hottest of the summer.  I was hot … and lazy … I relied on my old friend, Duncan Hines, once again.  I baked the cupcakes a few days ahead and froze them as usual.  Friday evening I made the icing … my decorator icing recipe  … you may want to check it out because I made a few slight changes.  Then I prepared the assembly line …

Since it was so hot and the wedding was outdoors … I had already planned to deliver the cupcakes in an ice chest to keep them cool until needed.

This is what I did … I baked the cupcakes in regular liners … then placed them in parchment paper cups (sometimes called tulip cups) … just to keep things neat …

I knew that if I iced the cupcake and then tried to put it in the “to go” box … I would surely have my fat fingers messing up the icing … or have smeared icing on the sides of the box.   So, I decided to put the icing on the cupcake after it was in the box …

I used Wilton tip #1M … started on the outside of the cupcake and swirled my way to the center …

And it worked!  I was so lazy, that I even bought ready-made icing flowers at the cake decorating store.  Maybe I should be embarrassed … but I’m not.

I closed up the boxes and refrigerated them overnight.  Saturday morning I tied the ribbons … put them in the ice chest … and drove them to the wedding.  Here is a pic of the first 20 …

I hope that these hints help you to make cupcakes to go!

St. Patrick’s Day Marshmallow Cupcakes

St. Patrick’s Day is Thursday, March 17.  Here is an easy NO BAKE CUPCAKE that you can whip up very quickly.  First of all, have you seen these gigantic marshmallows?  I found them at Target and have become obsessed with them.  I have so many ideas for these wonderful marshmallows.  These are made by Kraft, but I’ve seen other brands.  There are even some that are flavored. This idea can be adapted to fit any occasion.  Make it even easier by using pre-made decorations.

This is what you will need to make the cupcakes and shamrocks…   Jumbo marshmallows, melted chocolate (see how to melt at top of page), cupcake papers, frosting (oops…forgot the photos), nonpareils or colored sanding sugar.  I am showing 3  sizes(miniature, large and jumbo) of marshmallows so that you can compare them.

 

Put the nonpareils or sugar in a shallow bowl/plate and pour the melted chocolate in a squeeze bottle.  Pipe the shamrocks right on the nonpareils (3 hearts and a stem).  Pop them in the freezer for few minutes.  You have made chocolate shamrocks!

 

Let’s make the “no-bake cupcakes”…

Melt the chocolate in a deep container.  Insert a sucker stick  (skewer or fork or whatever you have on hand) into the flat side of the marshmallow.  Submerge the marshmallow into the melted chocolate…

Tap off excess chocolate and place the marshmallow in a cupcake paper.  Use a spoon to help get the marshmallow off the stick and make sure that all of the marshmallow is covered by chocolate.  Pop them in the freezer for about 5 minutes or 15 minutes in the fridge.

It is time to add the frosting!  I have included a few icing recipes or use ready made.  Put your decorating tip (I used #1M or #2110) in your pastry bag and fill with frosting.  If you don’t have a bag or tip, use a Ziploc bag and snip a corner (about 1/4″) off.  Pipe a swirl on top (start on the outer edge and work toward the center).

Now decorate with sprinkles, shamrocks or both…

Happy St. Patrick’s Day!!!

Here are some icing recipes that I use most frequently on cupcakes and cakes…

Super Easy Buttercream

In a mixing bowl combine 1 pound powdered sugar, 1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla, 5 tablespoon softened butter.  Beat until smooth (remember to scrape the bowl).

My Favorite Decorator Icing

1 cup butter*

1 pound powdered sugar

1/4 teaspoon salt

1 1/2 teaspoons meringue powder (optional, but helps give a light crust)

1 teaspoon vanilla

1/2 teaspoon almond extract

2-3 ounces heavy cream

In a large mixer bowl with paddle attachment, cream butter, sugar, meringue powder and 1/2 of the cream.  Add salt, flavorings and enough cream to make the consistency you desire.  Beat at medium speed until icing is fluffy.

*You may substitute vegetable shortening (Crisco) for part or all of the butter, but it will result in a different texture and taste.

Cream Cheese Icing  (softer consistency)

In a mixing bowl, combine 8 ounces (1 block) cream cheese*, 4 tablespoons (1/2 stick) butter, 1 teaspoon vanilla and 1 pound powdered sugar.  Beat until creamy.

* You may substitute neufchâtel (light) cream cheese.