So this month I made Lemon flavored corn on the Cob, Cherry flavored cornuacopias, Coconut cream pie Turkeys, and Chocolate mint pilgrims hats.
Things went so smoothly that I forgot to take pictures until they were almost all gone! So this blurry pick is all I got!
Here is a picture of the pilgrims hats that I have done.
I'll add more tomorrow after I finish:)
Oh the Mint chocolate cupcake recipe is just the Dark Chocolate Truffle recipe with a bag of Andys mint chips added. The bottom of the hat is a mint cookie with a caramel cup on top. I attached them with dark chocolate melts. After they set I used Orange candy melts to make the hat band and fill in any gaps between the cookie and caramel cup. Then I used yellow candy melts to make the buckle.
For the Lemon corn on the cob I used a lemon box mix. After they were cooled I cut a hole in the middle and filled the hole with lemon pie filling that I bought. It came in a can and was next to the cherry and apple pie fillings. I then made the frosting with the rue and mixed in some of the lemon filling after it was finished to make lemon frosting ( you can also use the canned stuff). To decorate buy a mixture of Jelly Bellies (mostly lemon with some Vanilla bean, Pina Colata and coconut mixed in for variety.) Line up the jelly beans in a random order I found about 6 on the top and bottom and 8 for the two middle rows. Take a yellow Star Burst and put it on a foil lined baking sheet. Bake them at 250 until they start to melt and look like a melted pad of butter, keep a CLOSE eye on them because you don't want them to turn into puddles. Take the Star Bursts out of the oven and let them cool. Remove them from the foil and place in the middle of the cupcake.
For the Cornuacopias I used a box mix and added in a box of cherry jello. For the frosting I used my rue frosting and after it was finished I added in Cherry preserves. To decorate I placed a caramel bugle on each cupcake and then runts to look like the fruit.
For the turkey's I made a coconut cream pie cupcakes. Here is the Grahm cupcake recipe
Makes 12-14 cupcakes / 350 F oven
What You’ll Need...
1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk
1 cup of flour
1 1/2 cups of graham cracker crumbs
1 teaspoon of baking soda
1 teaspoon of baking powder
1/8 teaspoon of salt
What You’ll Do...
1) Beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.
2) Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.
3) Place graham crackers in a food processor or in a plastic bag and beat the crud out of them until it's been ground into small crumbs and powder.
4) Sift together the flour, graham cracker crumbs, baking soda and powder, and salt. Add about 1/4 of the mixture to the butter mixture, then add some of the milk. Continue to add the ingrdients in adry-wet-dry method, ending with the dry. Continue to mix until just combined.
5) Scoop into cupcake papers and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean.
I then cut a hole in them, filled them with coconut cream pudding and placed the tops back on. Make the faces by taking a coconut marshmallow adding two eyes (Either two chocolate sprinkles or I used a pearl and drew on the black part of the eye) You will need to poke a hole into the marshmallow with a tooth pick so it will stick. Add a beak (a candy corn, the head of a swedish fish, or a red heart runt) Make a mound of frosting (I used my rue frosting again), add the coconut marshmallow face and cover in toasted coconut. Add swedish fish head up for the tails.