Tag Archives: Cupcakes

Cupcake Decorating

This past month or so, I’ve been on a little kick of decorating cupcakes with a little pizazz. My sister Maggie’s birthday was this past month and I wanted to take advantage of my spurt of creativity and make her something a little different. When I was trying to come up with an idea for her, the only thing that came to mind was pugs. Maggie loves EVERYTHING PUG.

When it came to the fondant situation, I decided to make my own based upon watching someone about a year and a half ago make some for a wedding cake. It just seemed easy enough. Right?? If you buy fondant in the store, it can get quite expensive and I did need a few different colors. Well, after about 4 or 5 hours of mixing fondant, playing with colors, cutting out a million different shapes and playing around a bit, I had 6 pug cupcakes. Six. Which was the original plan, because I thought have 6 cupcakes with just some green grass would be balance out the plate.

Pug Cupcake Collage

 

For my first adventure into SERIOUS cupcake decorating, I would say they came out pretty well. I definitely took a few notes on what would have make this project a little easier and will make sure I have everything I need the next time a doggie cupcake needs baking. And Maggie loved them.

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The second cupcake that I wanted to do was for Christmas. I really wanted to make something that was more simple and easy. Chocolate shapes. For this one, I topped them off with my own buttercream frosting and went to work on drawing with melted chocolate on wax paper. This wasn’t as easy as I anticipated. In my mind, tracing cookie cutter shapes would have been an easy way to get a nice shape. NOPE. Epic fail. Instead, I ended up free handing them, which I don’t think came out bad at all. I also used shaved coconut flakes on several to make a snow effect.

Christmas Cupcake Collage

 

Just the beginning, but I think a good start!

Cape Cod French Toast and Patriotic Cupcakes

Yesterday, I woke up early on Cape Cod and packed everything up to head back to the main land in hopes that I would miss all the traffic and to have a full day to get some things done. But, I didn’t miss the chance to try out a new Mary Lou’s Coffee. This time, I tried the Girl Scout Cookie Coffee, which tastes like a thin mint.

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It was a lot sweeter than I expected, and I didn’t have them add any sugar or milk to it. Next time, I’m sticking to my Peanut Butter Wonderful.

Oreo didn’t really mind the flavor change…she just wanted a taste and really had her begging eyes going.

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When I got back to the house, I unpacked and started to whip up some french toast for the holiday. The refrigerator died while we were away so ingredients were at a low. They were also squished into the smaller fridge in the basement, which made searching for ingredients a bit of a workout. I was hoping to come up with something a little red, white and blue…but couldn’t find the blue portion.

Cape Cod French Toast

 

Ingredients:

6 Slice Health Nut Bread 4 Eggs
1 Teaspoon Vanilla 1/8 Teaspoon Allspice
1 Teaspoon Cinnamon 1/4 Cup Almond Milk, Vanilla
1 Tablespoon Cape Cod Cranberry Jam

 

Directions:

1. In an open dish, mix up the eggs, cinnamon, almond milk, allspice, and vanilla. Dip the bread into the mix, covering it on both sides.

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2. Heat up the skillet to medium heat and cook the toast on both sides for about 2-3 minutes, or until golden brown.

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3. Heat up the tablespoon of Cape Cod Jam for 3o seconds (It is a local jam made of cranberries and basil, substitute it for any cranberry based jam). Drizzle it over the french toast and top with whipped cream if desired. ENJOY!

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The small bits of nuts that are in the bread added a lot of texture to the french toast that really made it fantastic. The Cape Cod Jam isn’t too sweet and really balanced the whole thing out. I was a little nervous about the basil portion of it but it turned out great.

 

Dessert

Maggie was heading to a BBQ with some friends and she was responsible for bringing dessert. We both headed to the supermarket to pick out some fun sweets but ended up coming home with a little project…Red, White and Blue Cupcakes. Super easy but super festive!

Memorial Day Cupcakes

 

 

Ingredients:

White Cake Mix Food Coloring
White Icing Festive Sprinkles

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Directions:

1. Just mix up the cupcakes according to the box directions. After it is well stirred, separate the mix into three even bowls. Add red and blue food coloring until you get the color you like.

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2. In the cupcake pan, with the covers, first put a spoonful of red, then white, then blue batter. Bake according to the directions on the box.

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3. When the cupcakes are cool, frost it and top them off with the sprinkles! Finito!

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Maggie and I filled them up a bit high…and ended up making 12 cupcakes out of the batter that calls for 24…Whoops.

They were delicious though and just a fun twist on the traditional cupcakes. You could really do this for any holiday. Think green! for St Pattys day. Haha.

Brent and I ended up hiking to work off the french toast. Brent hadn’t been to Noon Hill before and it’s a nice little hike to a fairly high summit.

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The puppies were sufficiently tired and ready for a nap when we got back. It’s such a nice little hike. The map says it is only 1.3 miles, but I would disagree. I’m leaning towards more like 2 miles.

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What is your favorite holiday dessert??