The cupcakes are baked inside of ice cream cones and the outsides decorated! It's just so awesome, I had to share! I want to make a few more trees, which require another trip to the store, so I haven't entered it yet, but I will soon!
Saturday, January 8, 2011
Jelly Belly contest
I'm entering the Jelly Belly cupcake decorating contest, and I had to share my progress!
The cupcakes are baked inside of ice cream cones and the outsides decorated! It's just so awesome, I had to share! I want to make a few more trees, which require another trip to the store, so I haven't entered it yet, but I will soon!
The cupcakes are baked inside of ice cream cones and the outsides decorated! It's just so awesome, I had to share! I want to make a few more trees, which require another trip to the store, so I haven't entered it yet, but I will soon!
Wednesday, November 24, 2010
November cupcakes
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!
Sorry about the blurry spot...I needed to clean the camera lens on my phone;)
Anyway I have the opportunity to make 3 of the 4 again for a friend's daughter whose birthday is on Thanksgiving so I'll be taking more pictures!
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
Graham Cupcakes-----http://www.vanillagarlic.com/2007/03/graham-cupcakes-with-key-lime-filling.html
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.
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
Graham Cupcakes-----http://www.vanillagarlic.com/2007/03/graham-cupcakes-with-key-lime-filling.html
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.
Sunday, November 7, 2010
Well, the person who did the cupcakes at the craft fair didn't do so well, so I'm feeling much better about not getting the booth. I'm sorry she didn't do well, but it would have been really hard on me financially if I hadn't sold quite a few cupcakes.
Onto better things! Halloween cupcakes!!
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| Apple cider donut cupcakes with a Tootsie Pop Ghost |
 |
| Caramel apple cupcakes |
 |
| Chai tea graves |
 |
| Chai tea graves |
 | ||||
| Pumpkin pie Cupcakes with black cats |
I'll post recipes hopefully soon, but most of them are recipes I've already used.
Thursday, October 21, 2010
No craft fair for me
Well the craft fair is off....someone beat me to it:( They only allow one booth for each kids of things, so only one cupcake booth. I'll try again next year.
Tuesday, October 19, 2010
An exciting few weeks:)
There will be a whole lotta baking going on for the next few weeks!!
This Sunday is cupcake weekend at my church so that is 100 cupcakes there:) My oldest niece and I talked about what she wanted for her birthday because she doesn't really like cupcakes. She has never tried my cupcakes so I was suggesting all these flavors that she might like. She decided that she wants to have a few cupcakes of a bunch of flavors:) Well since I can't just make two or three cupcakes per flavor, I'd have to make a whole batch, I got to thinking about the craft fair that my Mom's school is holding. So to make a long story short I am making two dozen of at least 8 flavors and possibly two more for the craft fair (I'll stash away 2-4 of each flavor for my niece's birthday the next weekend:) ) So hopefully I'll have lots of recipes to share and of course lots of pictures:)
On the menu for Life Teen:
Pumpkin Pie Cupcakes decorated with whipped cream and chocolate cat (from What's New Cupcake)
Apple Cider Doughnut Cupcakes decorated with a lolly pop fondant ghost
Caramel Apple Cupcakes decorated as caramel apples (using an idea from What's New Cupcake)
Chi Tea Cupcakes decorated with the "pick your poison" idea can't remember where
Craft Fair and Birthday Party menu:
Pumpkin Pie
Tres Leches
Caramel Apple decorated as caramel Apples
Chi tea decorated with roses and possibly as a scare crow from What's New Cupcake
Key Lime Pie
Lemon decorated with eggs from What's New Cupcake
Royal Dark Chocolate Truffle with edible crown
Root Beer Float
Can't wait to share how it all goes!!
This Sunday is cupcake weekend at my church so that is 100 cupcakes there:) My oldest niece and I talked about what she wanted for her birthday because she doesn't really like cupcakes. She has never tried my cupcakes so I was suggesting all these flavors that she might like. She decided that she wants to have a few cupcakes of a bunch of flavors:) Well since I can't just make two or three cupcakes per flavor, I'd have to make a whole batch, I got to thinking about the craft fair that my Mom's school is holding. So to make a long story short I am making two dozen of at least 8 flavors and possibly two more for the craft fair (I'll stash away 2-4 of each flavor for my niece's birthday the next weekend:) ) So hopefully I'll have lots of recipes to share and of course lots of pictures:)
On the menu for Life Teen:
Pumpkin Pie Cupcakes decorated with whipped cream and chocolate cat (from What's New Cupcake)
Apple Cider Doughnut Cupcakes decorated with a lolly pop fondant ghost
Caramel Apple Cupcakes decorated as caramel apples (using an idea from What's New Cupcake)
Chi Tea Cupcakes decorated with the "pick your poison" idea can't remember where
Craft Fair and Birthday Party menu:
Pumpkin Pie
Tres Leches
Caramel Apple decorated as caramel Apples
Chi tea decorated with roses and possibly as a scare crow from What's New Cupcake
Key Lime Pie
Lemon decorated with eggs from What's New Cupcake
Royal Dark Chocolate Truffle with edible crown
Root Beer Float
Can't wait to share how it all goes!!
Monday, October 18, 2010
October 2010 cupcakes-the plan
My plan for the October cupcakes:
Pumpkin Pie cupcakes decorated as pumpkins or perhaps Jack-O-Lanturns
Chi Tea Cupcakes decorated with a skeleton hand sticking out of the "grass" perhaps holding a sign
Apple cider cupcakes with a lolly pop fondant ghost
Caramel Apple cupcakes decorated as caramel apples, with and without mini candies.
Can't wait to share these with you!
Pumpkin Pie cupcakes decorated as pumpkins or perhaps Jack-O-Lanturns
Chi Tea Cupcakes decorated with a skeleton hand sticking out of the "grass" perhaps holding a sign
Apple cider cupcakes with a lolly pop fondant ghost
Caramel Apple cupcakes decorated as caramel apples, with and without mini candies.
Can't wait to share these with you!
Saturday, October 9, 2010
Notes to self...
Delete your first chi tea recipe....too much sugar makes it fall in the center, while yummy, they look horrid. The second recipe is the one to go with...tastes great and LOOKS great too.
When making Dark Chocolate Truffle cupcakes....use only the bitter sweet chocolate for the truffle filling and you can go 1 bar 100% cacao and 1 bar bitter sweet to simulate real truffles.
Take the time to mess with the boiled frosting recipe to see if you can come up with a recipe that is less sweet and won't separate...as in less sugar and less butter.
Delete your first chi tea recipe....too much sugar makes it fall in the center, while yummy, they look horrid. The second recipe is the one to go with...tastes great and LOOKS great too.
When making Dark Chocolate Truffle cupcakes....use only the bitter sweet chocolate for the truffle filling and you can go 1 bar 100% cacao and 1 bar bitter sweet to simulate real truffles.
Take the time to mess with the boiled frosting recipe to see if you can come up with a recipe that is less sweet and won't separate...as in less sugar and less butter.
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