Do It Yourself Cupcake Stands

Everyone loves a sweet little cupcake stand...

right?

Sometimes, these little pretties can get a bit pricey...

Not if you do it yourself though...

Look...

Sky's the limit with color...

because all you need is...

and...

and finally...

When you add them all together...
it equals...
Sweetness...

Click here to get the full how-to
as well as tips & tidbits to help you...


{images via Nothing But Country}

Cake In A Jar

You know I am such a sucker for mason jars...

So it makes me so happy to see

everything being made with clear vessels of love...

like this sweet treat...

This is very easy to assemble...
a box of white cake mix, a can of white frosting
and food coloring...
That's it...easy peasy!
Click here to get the step-by-step...


{image/directions via Babble}

Will He See His Shadow?

Tomorrow is Groundhog Day...

This little guy's big debut for the year 

to see whether or not winter will stay or go...

Will he see his shadow or won't he...

I think I much prefer these cupcakes from Lily Jane...

You still have the whole groundhog shadow thing going

but these are edible...

I'm going to make some to take to school tomorrow

for the teachers...

Click here to get the how-to & free download 
on making this sweet little critter...

{found via Hip Hip Hooray}

Cupcake Truffles

These cupcake truffles that Courtney from Pizzazzerie made

look & sound absolutely divine!

chocolate chips & sweetened condensed milk...

I believe I'll be making them this weekend

to use as Secret Santa gifts next week...

Everyone loves a sweet treat, right?

Get the step by step directions here...

Sweet "Pink" Friday

Happy Friday!

Indulge this weekend and go buy something pink 

that supports & donates to breast cancer...

{image via Flickr}

Sweet Friday

Not only is today Friday (yea me!)...

But also the first day of October...

It's officially time to start planning, spooking & cooking

for the upcoming holidays...

Here's a sweet treat that will get you started...

Aren't these the most darling cupcakes?!
Those are marshmallows...

Recipe & directions from Woman's Day...
Happy Weekend!

Kate's Paperie

I always love perusing through Kate's Paperie...

I absolutely adore her satin ribbons...

These cupcake liners & toppers are pretty darn cute too...

Sweet Friday

Just loving Courtney from Pizzazzerie's Pink-O-Ween table

featured on Amy Atlas...

How spooky, sweet is this?

Happy Weekend!

Sweet Friday

I hope your Labor Day weekend is filled 

with lots of sparkle, relaxation & enjoyment...

{image via Mrs. A in the Cove}

Sweet Friday

Happy Friday!

May your weekend be sweet!

{image via Hip Hip Hooray}

Sweet Friday

Here's a "sweet" project that you can try out this weekend...

A make your own fabric cupcake...

Here are the details from Icing Designs...

All you really need is some great fabric, complimenting ribbon, a piece of half sphere and a piece of cylinder Styrofoam, scissors and a glue gun.

First off just take some strips of ribbon (about 3 inches long, you will need about 20 strips depending on the size of the cylinder you purchased. (You can also use yarn for the cupcake wrapper instead of ribbon, if you prefer)Take your glue gun and add some glue to the top of the cylinder, place your ribbon on it and then pull the ribbon down and attach with glue underneath. Repeat this process, slightly overlapping the ribbon each time, until you have covered your cylinder. This will be your cupcake wrapper.

There may be a overlay on the bottom and you can just trim this off.
Next take a piece of fabric (about 8"x8"), turn it pattern side down and place your half sphere in the center of it.
You are now going to take little parts of fabric at a time and glue them down to the flat part of the half sphere. You will have to fold the fabric a little bit to make the top smooth. If you find you have to much fabric, just trim as you go along. Don't worry if it looks sloppy no one will see this part.

After you have completed the top, put glue all of the top of the cylindar and the bottom the half sphere and place them together.
Then you can add glue along the seem where the top and bottom were combined and add a ribbon, make sure it is long enough to tie a bow. You can even add a little crystal in the center of the bow. Decorate the top any way you please, with fabric flowers or a fabric cherry, we just made a ribbon rosette and leaf.

A Candy Bar Cupcake

Wait until you see this recipe...

I mean seriously, your mouth is going to start watering...

I'll give you the title first...

Peanut Butter Cookie Cups with White Chocolate Buttercream...

Is that peaking your interest?

How about a pic?

Okay...now read the ingredients...

(First give a big thank you to Cookies & Cups
who shared this most delectable recipe
and gave us step by step instructions with pics!)

1 package peanut butter cookie mix 

12 Reese's Cups

Make cookie dough according to directions on package.

Line muffin pan with cupcake liners and place unwrapped PB cup at the bottom.

Scoop approx 2 Tablespoons dough on top of PB cup
it will yield approx 12 cookie cups

Bake at 325 for approx 20-25 minutes until cookie is set...

Here's how they will look ~

Now here's where nirvana happens:

top with White Chocolate Buttercream.

Oh, you're welcome...

(will frost 36 cupcakes)

18 oz white chocolate chips (about a 12 oz bag and a half)

1/2 cup milk, divided in half

1 cup vegetable shortening

1 cup butter (2 sticks)

2 teaspoons vanilla extract

8 cups sifted powdered sugar (approx 2 pounds)

Cream butter and shortening with mixer

Add vanilla

Gradually beat in sugar, scraping the sides

Icing will appear dry when all sugar is in.

Add 1/4 cup milk.

Beat until fluffy on medium, approx 30 seconds.

In microwave safe bowl 

add white chocolate chips and remaining 1/4 cup milk.

Microwave on 50% power 1 minute, then stir, 

continuing with 30 intervals until chocolate is just melted.

If there are a few lumps, just give it a good stir until they lumps melt, 

DO NOT overheat, you will ruin the chocolate.

When chocolate is melted, add to the prepared buttercream.

Beat in on medium until fully incorporated.

Let cool for 15-20 minutes, then pipe on.

 

Are you running to the kitchen now?

I told you it was spectacular...

Enjoy & Happy Baking!

{images & recipe via Cookies & Cups}

Sweet Friday

Happy Friday!

May your weekend be full of sparkle & glitz...

image via The Two Saavy Sisters

Apple Pie Cupcake

With July 4th approaching,

I know many of you are starting to think

about your party menu...

Apple pie is usually always on the list for desserts...

Well...I found a recipe for apple pie cupcakes...

I haven't made them but it is on my list of things to do...

Wouldn't this be a unique, festive addition to enjoy?
(Add a precious topper and voila...American cuteness)

Here are directions per Alpinberry...
Apple Pie Cupcakes
(adapted from Donna Hay Magazine #27)
(makes 24 cupcakes)

Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk

Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. 
Stir to dissolve sugar. 
Add apple slices and cook for 8-10 minutes 
or until apples are lightly caramelized. 
Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. 
Line 24 4-fl-oz-capacity muffin wells with paper liners.

Sift together flour, baking powder, cinnamon and salt. 
Set aside dry ingredients.

In the bowl of a stand mixer, cream butter and sugar 
until light and fluffy. 
Add eggs, one at a time, beating well after each addition. 
Scrape down the sides if the bowl occasionally. 
Beat in the vanilla and grated zest.

On low speed, add the flour mixture 
and mix until flour is barely incorporated. 
Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, 
filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, 
about 15-20 minutes. 
Remove from pan and cool cupcakes on cooling racks. 
Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy, 
about 3 minutes. 
Add the confectioner's sugar and cinnamon 
and beat for another 5 minutes until light and fluffy. 
Frost the cupcakes with an icing spatula or piping bag. 
Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

Let's Hear It For The Red, White & Blue!

Memorial Day...

A time to celebrate & honor

those who have served

and those who are serving

our great country...

You know it's easy to make the inside of this 
sweet little cupcake muticolored...

All you have to do is make your batter like normal...

Divide it into how many colors you want...

Add food coloring...

mix...

Scoop it into the pan and/or cupcake liner...




Bake like normal...
And voila'...

Easy, peasy...



{Top image via flickr
Cake pics via Omnomicon}

Cupcakes In Egg Cups?

Cupcakes in egg cups?

Yes, please!

Look at this precious way to display cupcakes from Save the date for cupcakes...

With Easter right around the corner, you can find a great assortment of these sweet little cups to suit your fancy (and your cupcakes)!

Football Cupcakes

Since Superbowl will be arriving shortly, it's time for us to start planning a fabulous Superbowl party, right?

Here are some adorable cupcakes with wrappers that would jazz up any dessert table and have your guests most impressed with your presentation...

Football Cupcake

Photo Credit: John Sparano

To Make These Cupcakes:

• Bake a batch of chocolate cupcakes and ice them with white frosting.
• I purchased the football paper at Michaels - it actually feels like plastic,
• which makes it more durable.
• Make a pattern for the cupcake wrap by wrapping white paper (or cardstock)
• around the cupcake and trimming it to fit.
• Place the cupcake wrap pattern on the football paper and cut it out.
• Cut 4 vertical slits into the front of the cupcake wrap for the laces.
• Make 2 slits on top and 2 slits on the bottom as in the picture.
• Insert the shoelace tip into a top slit from the backside of the cupcake wrap
• and gently pull it through to the front (think sewing!).
• Pull the lace almost to the end leaving about an inch tail.
• Then, insert the shoelace tip from the front-side of the cupcake wrap
• into the other top slit that is horizontally across
• from the first slit and pull the lace through.
• Repeat the lacing that you just did for the remaining 2 bottom slits.
• Then bring the lace under the wrap to the front and thread the lace under the horizontal laces
• that are on the cupcake wrap so it resembles a football.
• Bring the excess lace over the top rim of the wrap and tape all lace ends into place
• on the backside of the cupcake wrap. Trim off the excess lace.
• (Tip: Use the shoelace tip as if it were a needle as the slits can be tricky to thread.
• If you accidentally cut off the tip, just wrap scotch tape around the shoelace
• to make the lacing process easier.)
• Wrap the cupcake in the football wrap and tape the back to keep it closed.
• Image and directions is from Celebrations featuring Jeanne Benedict
• The Hostess with the Mostess also featured this.