Cupcake Birthday Party Request: Basketball Cupcakes for a friend's 13-year-old son!
Solution: Trip to LIttle Bits Cake store in Wheaton, Maryland...the best cake and cupcake decorating supply store in our area!
Made two dozen chocolate and two dozen vanilla cupcakes and one BIG cupcake posing as a birthday cake!
Have a great week, CQ and Layla!
These Basketball Cupcakes Are a Slam Dunk!
Bizymoms Interview with the Cupcake Queen!
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Bridal Shower Cupcakes and Cupcake Decorating Contest!
Chocolate and vanilla cupcakes in cupcake holders from Fancy Flours.
Cupcake stand from Crate & Barrel.
Layla lounging longly looking at the cupcakes!
Cupcake decorating contest begins!
The three finalists!
And, Becky wins the the bling ring!! The winning cupcake was the little doggy!
Have a great week!
CQ and Layla
Not a Peep Out of You Carrot Cake Easter Cupcakes with White Chocolate Chips
These were the best carrot cake cupcakes this side of the west coast...haha!
Filled with white chocolate chips!
Layla loved the frosting!
No animals died making these cupcakes!
If you see Stacie Joy today, tell her Layla says Happy Birthday!!
Have a great week!
CQ and Layla
Things Go Better with Coca-Cola Cupcakes!
Here's the recipe:
(fyi) I did not make my frosting chocolate and I did not use pecans.)
Cupcakes (Makes 24 regular cupcakes)
2 cups sugar
2 cups all-purpose flour
1 1/2 cups small marshmallows
1/2 cup butter or margarine
1/2 cup vegetable oil
3 tablespoons cocoa
1 cup Coca-Cola®
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare cupcake tin with liners.
In a bowl, sift sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a lined cupcake pan 2/3's full, and bake 20 minutes. Remove from oven, let cool and then frost.
Frosting:
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16 ounces) confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
For frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over cupcakes. Serve with a coke!
Have a great week!
CQ
Valentine: Here I Come!
Kir Royale Valentine Cupcakes with Champagne Cassis Frosting
Click HERE for the recipe!
That's Some Big Valentine, Layla!
Check out this Valentine cupcake!
Happy Valentine's Day to everyone!
CQ
Hot Chocolate Cupcakes for Cold Winter's Day Feb. 10, 2010
Here on the east coast, we've been a little whipped around by huge snowstorms...the first one added 30" to my deck! That meant Hot Chocolate was high on my list of things to drink....or eat!
Today, we're welcoming (not) 10-20 more inches to what we already have out there...Oh, Boy. I can hardly wait to get out there and shovel (not).
These cupcakes were dark and chocolate-eee...delish!
Hope you enjoy them!
Here's the recipe:
Ingredients
Brooklyn Blackout Cupcakes by the Cake Mix Doctor
Filling and Frosting
1 (3 1/2 ounce) package cook and serve chocolate pudding mix
2 cups whole milk
1/2 cup semi-sweet chocolate chips
2 tablespoons butter
1 teaspoon vanilla extract
Cupcakes
1 (18 1/4 ounce) box plain devil's food cake mix
3 tablespoons Dutch-processed cocoa powder
1 1/2 cups buttermilk
1/2 cup canola oil
3 large eggs
1 teaspoon vanilla extract
I did not make the frosting...I just used CoolWhip for the topping to make them look more realistic.
Saturday in the Park: Tie-Dye Cupcakes with Psychedelic Buttercream Frosting
This is our neighbor, Arthur, who we found snowblowing our driveway AND our sidewalk yesterday afternoon...such an awesome guy! Needless to say, cupcakes were delivered to him and his wife this morning! Thanks, Arthur!
With snow on the ground, I was definitely thinking about warmer weather...the song "Saturday in the Park" by Chicago came to mind. Heard of that one? No, huh. Well, here's a link to the to the video...anyway, that's what inspired me to make these cupcakes, which from from the Cake Mix Doctor's Cupcake book!
So, do what Layla would do....Put on sunglasses, sit back, relax, enjoy the scenes and forget about winter!
Layla was impressed with the vanilla cupcake...in fact, she adored it! Layla also told me to give a shout out to Stacie Joy from Cupcakes Take the Cake. Layla hearts her!
Have a great week....CQ and THE LAYLA!
Here's the recipe:
Tie-Dye Cupcakes with Psychedelic ButtercreamMakes 22 to 24 cupcakes (2 ½ inches each)
Preparation time: 20 minutes
Baking time: 17 to 20 minutes
Assembly time: 10 minutes
24 paper liners for cupcake pans (2 ½-inch size)
CUPCAKES:
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
½ cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
¾ cup miniature M&M’s (see “the Cupcake Doctor says” below)
PSYCHEDELIC BUTTERCREAM:
4 tablespoons butter (1/2 stick), at room temperature
3 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk
Bright blue, green, and pink food coloring (see “the Cupcake Doctor says” below)
½ cup miniature M&M’s (optional)
The Cupcake Doctor says...It’s important to use miniature M&M’s because the regular M&M’s will sink instead of creating a streaked, tie-dye effect on top. Try to distribute the colors well, using some of each (the blue M&M’s create the most noticeable streak). It is less expensive to buy the minis in the 12-ounce bag rather than several of the small bags. As for food coloring, I love the Wilton teal, sky blue, leaf green, and pink in this recipe.
Instead of dying the frosting bright colors and topping with the M&M’s, you can use a plain buttercream frosting and fold the M&M’s into it, then let it rest in a warm place for an hour. Stir. The M&M colors will streak through the frosting.
Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place 16 miniature M&M’s on top of each cupcake. Make sure to get a good mix of colors. Place the pans in the oven.
Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
Meanwhile, prepare the Psychedelic Buttercream:
Place the butter in a medium-size mixing bowl and blend with an electric mixer on low speed until creamy. Add the sugar and 3 tablespoons of the milk. Blend on low until the ingredients just come together, adding up to another tablespoon of milk if needed to make the frosting spreadable. Increase the mixer speed to medium-high and beat in air to make the frosting fluffy, 30 seconds longer. Divide the frosting into two or three bowls for tinting. If you are using liquid colors, you’ll need about 2 drops of color per bowl; if using paste, about 1/8 teaspoon. Stir the colors into the frosting to blend.
Place small dollops of each colored frosting on each cupcake and swirl them together with the edge of a short metal spatula to resemble a tie-dye pattern, taking care to cover the tops completely. Or, decorate the top with miniature M&M’s, if desired. The cupcakes are ready to serve.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
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