i actually made these mini cupcakes.
i just used a box (ugh i know how lame; sorry) of confetti mix
and i made the buttercream frosting my self
1 pound of confectioners sugar
1/4 teaspoon of salt
1/4 cup of milk (BE VERY CAREFUL WITH THE AMOUNT OF MILK YOU USE. you may need to use less. so what i do is gradually add the milk because if it ends up being too much it comes out lumpy and not cute)
1/3 cup or 2/3 stick of soft butter
and then just mix it together
it will end up like a cream color
so i just added food coloring :)
then i just dipped the cupcakes in the frosting
make sure you stir the frosting before you dip the cupcakes because the frosting tends to kinda harden and wont decorate as well.
Holy crap! i had no idea i had so many followers :o
i will be posting many many more recipies. im so sorry for not posting. i have been busy and lazy. D:
im so sorry i havnt been posting lately! i will be posting more recipes later on today! i and i will also be posting cupcakes i have decorated.
if you want a certain cupcake recipe dont be shy let me know and i will find one.
thank you for following xoxo
Sea you next year!
For each, cut up two circus peanuts as shown, then assemble the fish atop a frosted cupcake.
With frosting, attach an O-shape cereal mouth and orange peanut butter M&M eyes with brown mini M&M pupils.
~ Directions ~
I made a batch of my favorite chocolate cupcakes and delicious vanilla cream cheese frosting. Then I colored half of the frosting blue, and half purple (mixing a few shades of blues and purples to get a good color match to the real hydrangeas). When making the frosting, use very little cream (less than 1 tablespoon), because the coloring will add some liquid, and you need the frosting to be pretty stiff to hold a nice shape.
If you’d like to match other hydrangeas, you could certainly use other color options, like light blue and medium blue, or two shades of pink. But I do think that frosting these with two colors (instead of just one) really added to the effect.
I filled my piping bag with the two colors of frosting, side by side. Once your bag is filled (1/2 to 2/3 full), you may want to just squeeze some frosting into a bowl, until you see both colors coming out.
Then, using a Wilton 2D tip (a large closed star tip), I piped large, loose star shapes around the edge of the cupcake, and then filled in the center. If the frosting starts getting too soft (no longer holds a nice shape), then put the whole bag of frosting in the fridge for 15-20 minutes to let the frosting to firm up a bit.
Buttermilk Red Velvet
adapted from Demolition Desserts
8 Tablespoons unsalted butter, at room temp
1 cup plus 2 Tablespoons granulated sugar
2 large eggs, at room temp
1/2 teaspoon vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk
2 Tablespoons Red Food coloring
1. Preheat the oen to 325. Sift together flour, baking powder and baking soda. Add the kosher salt after sifting and set aside. Measure out the buttermilk and red rood coloring. Add the die to the buttermilk for easier incorporation later.
2. Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 mintue in between additions. Scrape down the bowl in between additions.
3. Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.
4. Spoon into paper lined cupcake pans. Check the cupcakes after 12 minutes. Makes 12
Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes
makes 24 cupcakes
cupcakes from Organic and Chic
meringue from Take a Megabite
For the Cupcakes:
(if you don’t want to use all organic ingredients… this recipe will still turn out wonderfully)
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water
For the Cookie Dough Balls:
1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2-3 tablespoons natural peanut butter (if you have a nut allergy, 2 tablespoons of yogurt will work as a binder as well)
1 cup semi sweet chocolate chips
For the Meringue:
4 large egg whites
1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract
For the Cupcakes:
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.
For the Cookie Dough Balls:
In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in peanut butter (or yogurt if using) along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips.
Spoon a scant tablespoons size amount of dough in your hand. Roll into a ball and place on a cookie sheet. Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.
For the Meringue:
In a large pot, bring about 2 inches of water to a simmer.
In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt. The mixture will be grainy, because of the sugar.
Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs. Yucky.
Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes) The mixture will be fluffy and glossy and look like melted marshmallows. It’ll be sticky too. Beat in the vanilla extract last. Cover, and set aside until ready to frost cupcakes.
To Assemble Cupcakes:
Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes. Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.
Place dough balls on top of cupcakes.
Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip. Use your instincts for the size of the tip. Any size (star or round) medium tip will do for frosting these cupcakes. Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion. Frost all cupcakes.
Turn on oven broiler. Yea… it’s about to get real.
Place 12 cupcakes on a baking sheet. Place cupcakes under the broiler for about 1 minute. Don’t even close the broiler door. Keep an eye on them as they toast. You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly. Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.
Cupcakes will last, in an airtight container in the refrigerator, for up to 4 days. They’re delicious.
Angel Food Cupcakes
makes 36 cupcakes
12 large egg whites (1 1/2 cups)
1 1/2 teaspoons cream of tarter
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups sifted powdered sugar (sift before measuring)
1 1/8 cups sifted cake flour (sift before measuring)
1/4 teaspoon salt
Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside. Line a cupcake tin (or two) with cupcake liners.
Preheat oven to 350 degrees F and place rack in the bottom third of oven.
Using an electric mixer, beat egg whites until frothy. Once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. This took me about 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Once there, beat in vanilla extract.
Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients – I did this in three increments.
Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely, then frost as desired. I frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and beating until thickened.