Neighhhh!

Ok- so how cute are these- from Onceuponacupcake- I just couldnt' get over them! Such talent! I even like how she gets just the right amount of sprinkles!

onceuponacupcake.com

Don't Bug Me! I'm baking!

From: Martha Stewart, I love this cute cupcake! These would be fun for a boy's party, or a girl's!

Ingredients
Cake
Icing
Cupcake liners
5 Small bowls5
tints of food coloring
Serrated knife
Small offset spatula
Gumdrops
Licorice strings
Pastry bags,
couplers, and
round tips


1. Use a serrated knife to cut the domed tops evenly off of each cooled cupcake. Cut each top in half.

2. Use a small offset spatula to evenly spread 1 1/2 tablespoons colored frosting over each flat cupcake top. Then position halved cupcake tops on top of frosted cupcakes, pressing gently to adhere wings to soft frosting. To make bugs, attach tops with the domed side up and points meeting just inside edge of cupcake and extending off the opposite side. To create butterflies, attach pieces, cut side up, with rounded edges in center of cupcake (domed shape will create angled wings). Refrigerate until frosting is firm and wings are secure, about 30 minutes.

3. Prepare gumdrop and licorice heads: Snip licorice strings on a diagonal into 1 1/2-inch lengths. Use a toothpick to make 2 holes in the top of each gumdrop on opposite sides. Insert the pointed end of a licorice strip into each hole to create antennae. Using extra frosting as glue, attach gumdrop head to cupcake.

4. Decorate wings as desired with assorted colored frostings: Place frosting in pastry bags fitted with couplers and round tips, and pipe over surface of wings. Alternatively, gently spread frosting with a small offset spatula over the surface of the wings as desired. For lots of frosting, spread each wing with a base coat of frosting first and pipe out decorations in a different color. For just a touch of frosting, pipe simple decorations onto the bare black wings.

St. Patrick's Day Cupcakes

SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling
Ingredients:
1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting
Directions: In a large bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Add food coloring to frosting if desired. Frost cupcakes. Yield: 1 dozen.

Recipe and photo from Taste of Home

Thin Mints Rock!

I made this one using Williams Sonoma's small cupcake pan (1 1/2" diameter) It was the perfect size to top the frosted cupcake with a Thin Mint Girl Scout Cookie. They tasted great! Devil's food, butter cream icing, and a thin mint cookie- a great combination!

Cupcake Mosaics

What are cupcake mosaics? It's just a little idea that Marika and I came up with, where you take individually decorated cupcakes, and make a design or pattern. This mosaic was made with Williams Sonoma's scone pan. It makes super cute triangle cupcakes. I also added vanilla icing and white chocolate chips in a pattern. Try designing a cupcake mosaic of your own, and then submit it to me, I would love to post it!

Are your wedding colors white and white?

This wedding collection comes from the UK-- so traditional- I love how they don't come across the least bit too casual for a wedding- From : Maisie Fantaisie, London Tel:(+44) (020)86715858.

Wedding Cupcakes

Cupcakes are the hottest new item for Brides to be to select. Here are a few. This one is from Le Cupcake in Australia.

Brownie Cupcakes with Peanut Butter Frosting

My friend Michal http://sleepymum.blogspot.com/ introduced me to these fabulous cupcakes. They are very rich, and fabulous! Not so much a child's cupcake- definitely one for adults! She let me know that she got the recipe from Bon Appetit-

Ingredients:

Cupcakes6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces

1 1/4 cups semisweet chocolate chips (about 8 ounces)

3 ounces unsweetened chocolate, chopped

1/2 cup (packed) golden brown sugar

1/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup all purpose flour

1/3 cup walnuts, toasted, chopped

1/4 teaspoon salt

Frosting

1 cup powdered sugar

3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 teaspoon vanilla extract

4 teaspoons (about) whipping cream (optional)
Chocolate shavings or chocolate sprinkles

PreparationFor cupcakes:

Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.

For frosting:

Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.) http://www.epicurious.com/recipes/food/views/107660

Vanilla Vanilla!

Check out this great recipe for a fabulous traditional cupcake:

Magnolia’s Vanilla CupcakesRecipe from: More From Magnoliaby Allysa Torey, Photographs Zeva OelbaumCookbook Heaven at Recipelink.com
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING:
Vanilla Buttercream (recipe follows) or Chocolate Buttercream
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

This almost makes me want to sew...

Super cute pin cushions! Wouldn't these be a great gift! Get started now- Christmas is only 8 months away. I found these at: http://www.craftzine.com/extras/92.html.

David and Goliath

David and Goliath! Can you believe it- someone is getting Sunday School teacher of the year! Thes were from: http://onceuponacupcake.blogspot.com/ This gal lives in southern California, but you can purchase her cupcakes, just $2.50 each for themed cupcakes. I especially like the red spot on Goliath's forehead!

Pirates

Check out this blog: http://onceuponacupcake.blogspot.com/. Don't you just love these pirates? I think they are awesome!

Perfect Endings Easter Cupcakes

Williams Sonoma sells cupcakes now- Aren't these beautiful! http://www.williams-sonoma.com

A Gourmet Cupcake Cafe

Good-bye Frozen Yogurt, hello Cupcake Cafes! I can't wait for one to come to my town. This picture comes from "Cupcakes" a cafe in Chicago, IL.- A place I'm sure to visit on my next visit to the in-laws! 613 W. Briar Pl.Chicago, IL 60657

March- in Like a Lion- Out like a Lamb

Martha Stewart's site http://www.marthastewart.com/ was a great source for "March" cupcakes. What do you need? 2 sizes of marshmallws, gum, gum drops, licorice, mimi M&M's, and toasted coconut. The lambs alone would also be great for Easter!

Buttercream Frosting- with a Cherry on Top!

Check out chockylit's site She has great recipies http://www.cupcakeblog.com/ You can find this one posted on December 11th. Love the cherry!

Cupcake Mosaics

We love cupcake mosaics!

Marika created this one. The butterfly uses 22 full size cupcakes. Her Details are created with: mentos, "googly eyes", pipe cleaners, pink green and yellow frosting, and feathers. She wrapped a cookie sheet with wrapping paper for her tray. SO cute!!! What little girls wouldn't love a butterfly cupcake mosaic for her birthyday!

The Search for The Coolest Cupcakes

My friend Marika and I are on a mission!

Searching for the coolest cupcakes. If you have made some cool ones- let us know, and we will post them here for you!

This one we found on http://www.marthastewart.com/-

Here are a few "how too's" from her web site: pretzel-winged butterflies take flight; their bodies -- piped dots of blue buttercream -- end in candy-coated- chocolate heads and licorice antennae.

The search continues...