Cupcake Crafts’ “Nice Hooters” Cupcake Decorating Kit has been reviewed over on A Trio of Boys blog. We’ll let you read the article, but here’s a snippet:
“The kids were so proud of them. They each took 1 in their lunch, and all their friends were begging for them.”
Fondant Tips and TricksAlways keep it covered when not in use. It dries out quickly.
You will need to massage the fondant to warm it up and keep it pliable. You can microwave it for a few seconds. Use caution! Overheating can cause burns and ruin the integrity of the product.
If the fondant starts to dry and crumble again you can microwave it for a few seconds and massage it. That should restore it to a useful state. Again use caution with this method. If it is still too dry work a few drops of water into it with your hands until it is pliable.
If the fondant is too wet, work some cornstarch into it until it is no longer sticky.
When your pieces are finished, you can brush any remaining corn starch off with a paint brush or damp paper towel.
Constructing your project will be easier if you allow the adornments to dry.
Use a spatula to free the pieces from the wax paper.
Rolled fondant does not freeze well, but can be refrigerated for quite a while.
Fondant will absorb oil from frosting so either use a simple syrup to moisten your cake or serve within 24 hours after applying it to frosted cakes.
Fondant will melt in sun! Keep fondant wrapped cakes in a cool area out of direct sunlight.
We fill our cupcakes with Ganache or some other flavorful treat to make up for the lack of frosting.
Remember to relax, it’s just edible clay. You can remold it!
Vanilla Simple Syrup
1 Cup Sugar
1 Cup Water
Combine the water and sugar in a medium saucepan. Bring to a boil over medium heat until all the sugar is dissolved. Remove from heat and cool slightly. Stir in 1-2 teaspoons of vanilla extract. Store at room temperature in sealed glass jar.
Baked!
We baked these guys with our Bowdalicious and monster cupcakes!
You’ve Been Baked!
Or at least their favorite hole!
Ingredients:
2.5 cups flour
2 cups brown sugar
1/2 cup margarine
1 cup crunchy peanut butter
2 eggs
1½ cups whole milk
1 teaspoon baking soda
2 teaspoons baking powder
dash of salt
Ganache:
12 ounces good quality bittersweet chocolate
3 tablespoons butter
1 cup heavy cream
1/2 cup dry roasted peanuts coarsely chopped, optional.
Directions:
Preheat oven to 350°. Line standard muffin tins with 24 festive liners.
In a large mixing bowl combine the margarine and peanut butter. Mix on medium high speed until light and fluffy. Add the brown sugar, vanilla and then the eggs one at a time.
Sift the dry ingredients onto a piece of parchment or into a separate bowl.
Mix the dry ingredients alternating with the milk until batter is just blended. Divide evenly into prepared muffin tins. Bake for 18-20 minutes or until a tester inserted in the middle come out clean. Cool completely
Ganache:
In a microwavable bowl combine the chocolate, butter and cream. Microwave in 30 second intervals stirring in between until the mixture is smooth and creamy.
*FYI This is also known as tempering chocolate. If you over heat the chocolate it can have a grainy texture and a dull color. Be patient, it’s worth it!
Allow the Ganache to return to room temperature. Place the Ganache in a pastry bag fitted with a star tip. Pipe a swirl of frosting in the center of each cupcake leaving the edges visible.
Sprinkle them with chopped peanuts if using, arrange and enjoy!
Easy Banana Cupcakes with Brown Butter Frosting and Toasted PecansIngredients:
1 Package White Cake Mix
1 Cup (about 2 medium) very ripe banana
1 Cup buttermilk
1/4 cup vegetable oil
4 eggs
Frosting:
1/2 cup unsalted butter (do not substitute)
1lb. powdered sugar
1teaspoon pure vanilla
3-4 tablespoons half & half
1/2 cup toasted pecans coarsely chopped, optional
2 Fresh bananas thinly sliced for garnish, optional
Directions
Preheat oven to 350°. Line standard muffin tins with 24 festive cupcake liners.
Combine the buttermilk, oil and eggs in a 2 cup measuring cup or shallow bowl. Allow the mixture to sit at room temperature for 5-10 minutes.
Pour the cake mix into a mixing bowl. Add the liquid mixture while beating at low speed for 30 seconds. Increase to medium speed and continue to blend for 2 minutes. Stir in the banana mixture and additional nuts if using. Divide evenly into prepared cupcake liners. Bake for 18-20 minutes or until a tester inserted in the center comes out clean. Cool completely.
*FYI
You can save time and conserve energy by toasting your pecans while your cupcakes are baking. Place them in a shallow pan underneath the cupcakes. Check them after 10 minutes. You should be able to smell them before they’re done. Gently remove them so as not to disturb your cupcakes. If you want super nutty cupcakes increase the pecans to 1 cup and stir 1/2 cup into the cupcake batter before baking.
Frosting
Place the butter in a 2 quart sauté pan. Heat over medium setting swirling as the butter begins to brown. This process happens quickly. Allow the butter to cool to room temperature.
Mix the powdered sugar 1 cup at a time into the butter alternating with 1 teaspoon vanilla and enough half & half to get a spreadable consistency. Frost your cupcakes and sprinkle them with toasted pecans. Garnish, arrange and enjoy!
Red Velvet Cupcakes with Coconut White Chocolate Cream Cheese FrostingServings: 24
Prep time: 10
Cook time: 25
Ingredients:
1 cup butter, softened
3 cups sugar
6 eggs
1/2 ounce red food coloring paste
5 tablespoons unsweetened cocoa powder
3¾ cups cake flour flour
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
Frosting:
1 8 ounce package cream cheese softened
1 lb. (4cups) powdered sugar
1 cup butter
2 bars good quality coconut white chocolate, (such as Lindt) coarsely chopped
1 cup lightly toasted coconut
1-2 tablespoons half & half
*You can substitute 6 ounces coarsely chopped good quality white chocolate and an additional 1/2 cup lightly toasted coconut that is very finely chopped
Directions:
Preheat oven to 325°
Line standard cupcake pans with 24 festive liners
In a large bowl cream the butter and sugar using an electric mixer
Add the eggs one at a time. Beat well after each addition
Add the vanilla, salt and food coloring to the mixture
Sift the cocoa and flour together. Mix it into the egg mixture alternating with the buttermilk
Make a well in the center of the batter
Add the baking soda to the well and then the vinegar, it may bubble. Gently mix the batter until it is just blended, being careful not to over mix
Divide the batter evenly into the cupcake liners
Bake at 325° for 20-25 minutes or until when tested the tester comes out clean
Cool completely
Frosting:
Put the butter and white chocolate in a microwave safe bowl. Heat on medium power in 30 second intervals stirring in between until just melted.
Beat the cream cheese until it is light and fluffy. Gradually add the white chocolate mixture
Mix in the powder sugar 1 cup at a time. Add the half and half as needed. Beat on medium high until the consistency is similar to whipped cream
Frost your cupcakes and sprinkle them lightly with the toasted coconut. Arrange and enjoy!
Helpful Hint #1Add all of your liquid ingredients to a large measuring cup 5 minutes before adding them to your cake mix so they will all be the same temperature. This promotes even baking.
Fresh Apple Ginger Spice Cupcakes with Molasses Cream Cheese FrostingFresh Apple and Ginger Spice Cupcakes with Molasses
and Cream Cheese Frosting
Servings: 24
Prep time: 40 Minutes
Cook time: 20 Minutes
Ingredients:
1 Box of Carrot or Spice Cake Mix
4 Eggs
1/2 Cup of Buttermilk
1/2 Cup of Vegetable oil
3 Tablespoons of Minced Fresh Ginger
1/3 Cup of Minced Apple
1/4 Cup of Unfiltered Molasses (organic works the best)
Cream Cheese Frosting:
1 8oz Package of Cream Cheese (softened)
1/2 Cup, 1 Stick of Butter (Softened)
1lb. Powdered Sugar
1 teaspoon of Pure Vanilla Extract
1-2 Tablespoons of Half & Half
Pinch of Salt
Directions:
Preheat the oven to 325°.
Line 2 standard muffin tins with festive paper liners.
Pour cake mix into a large bowl. Poor the buttermilk, eggs, oil and molasses into a 2½ capacity measuring cup or lipped bowl.
Slowly poor the liquid into the cake mix while using an electric mixture on low speed. Beat on low speed for about 30 seconds. Continue mixing on medium speed for 3 minutes.
Stir in the apple and ginger. Fill papers about 1/2 full. Bake for 18-20 minutes. Cool completely.
Frosting:
Cream butter and cream cheese with an electric mixer. Add salt and vanilla. Add powdered sugar 1 cup at a time alternating with the half and half. Blend until smooth. Frost your cooled cupcakes, arrange and enjoy!
You’ve been Baked!For the last 18 months I have been randomly handing out cupcakes to perfect strangers. Crazy Huh?
Not really. The reason I do this is purely selfish. When my target sees me coming their eyes are focused on what I’m carrying. I like to believe that their minds are saying, “Is she heading towards me? It looks like she’s heading for me. I hope she is heading for me.” and finally, ” She IS heading for me!” That’s when the magic happens! I get about a 10 second window after I present my gift that I get the best gift of all. I get to see the glee and sparkle in the eyes of my recipient who for that 10 seconds becomes a six year old child. It’s priceless and has never disappointed me. So beware of kind strangers bearing baked goods, you may be my next victim!
Here are some of our most recent victims:
Josh K.
Michelle W.
Thanks guys!
Thank YouFollowing is the village that it took to raise this child:
My Family: Keith, Mom, Dad, M.E., Grandma, Aunt Mary, Ralph, Shirley, The Storm Girls and “The Boys”.
My Friends: Rene’, Cath-head, Karen, Maggie, Stella & Sophia, Tammy W., Mike W., Bill H. FUG, and all of you who prayed for me.
My associates: Georgia, George, Carol, Chris P., Dr. G, Kathleen, Barbs Pies and Pastries, Shea Media & Anderson Paper.
Thanks to all of you for eating cupcakes, (don’t worry you’ll lose the weight) guiding me, supporting me, believing in me and mostly for teaching me to believe in myself. I am overwhelmed by your love and kindness. This project could have never been possible without you!
