Tag Archive | cupcakes

Cocoalate

Chocolate

Definition: A deliciousness that makes you feel cravings more than once, made from cocoa beans.

Of course this isn’t the real definition of chocolate, but it sounded a little more appetizing than the real one. Not that you have to make CHOCOLATE sound more appetizing that it is already! Seriously, I don’t know what I’d do without it! Below I have pictures of chocolate cupcakes in a Wilton carrier (can also carry cakes and pies) and I decorated them with yummy chocolate fudge icing (also made by Wilton). These were good but not great so this post is mainly to show off the awesome carrier! I highly recommend buying one.ImageImageImage

Wedding Cupcakes

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These cupcakes are some of the favorite that I’ve ever done, partly because I did them with my mom and partly because they’re wedding cupcakes.  I mean, who couldn’t love wedding cupcakes?? There’s just something about weddings that make you feel happy! Probably because you’re adding a new family member onto your family. 🙂 These are just a simple white cake with buttercream frosting (shown below), sprinkled with edible pearls (found at most grocery stores or at Michael’s).

For the hearts, I just melted white chocolate [these turned out a little creamier colored than we expected because we should’ve used clear vanilla and white melting candies (also found at Michael’s), but they turned out pretty just the same.] and spooned it into a Wilton squeeze bottle-you can also use a plastic bag with a tiny slit in the corner- and squeezed out a ton of hearts! I made a lot because I had extra chocolate, but this turned out good because they broke really easily.

Wonderful Buttercream Icing:

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 tsp. vanilla
  • 4 cups (1 lb.) powd. sugar
  • 2 T. milk

Cream butter and shortening with electric mixer. Add vanilla. Add sugar, 1 cup at a time, beating well on medium speed (will appear dry).Add milk and beat at medium speed until light and fluffy.

Yield: 3 cups and frosts 24 cupcakes

A Dozen of Pink Cupcakes

My little sister had her 4th birthday a couple weeks ago and I made these cupcakes for her to bring to sunday school… so I guess you could say these were inspired by her!!  

 

I got the cupcake liners at Michael’s, my favorite store in the world!

                

You’ll need:

24 yellow or white cupcakes

Buttercream icing (below)

Fondant (about 9-10 0z.)

Silver ball sprinkles

circle cookie cutters, slightly smaller than the cupcakes

Small flower cookie cutter

Red or pink food coloring

Buttercream icing: 

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 tsp. vanilla
  • 4 cups (1 lb.) powd. sugar
  • 2 T. milk

Cream butter and shortening with electric mixer. Add vanilla. Add sugar, 1 cup at a time, beating well on medium speed (will appear dry).Add milk and beat at medium speed until light and fluffy.

Yield: 3 cups and frosts 24 cupcakes

NOTEKeep in fridge when not in use. Rewhip before using. If you frost your cupcakes the night before you can leave them out with a cover on.

First, roll out your fondant to desired thickness and use the cookie cutter to cut 24 circles. With the leftover fondant, dye it pink with red or pink food coloring. I did a medium pink. Roll out the pink fondant and cut out 24 flowers using the flower shaped cookie cutter. Adhere the flowers onto the middle of the white circles using a tiny dab of water. Press the small sprinkles into the fondant around the edges, and in the center of the flower.

To frost the cupcakes, start from the middle and slowly swirl while applying pressure. Gently press the decorations into the center of cupcake. Don’t forget to take pictures and enjoy!

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