Baby's First Fancy Cupcake #9

Near the end of August, NC and MM welcomed MKM to the world.  This delinquent Aunt only recently got this cute Baby's First Fancy Cupcake panda bear to his parents, but better late than never:)  Can't wait to make you some yummy treats when you're a little older and throw a disc around a few years later - right MM!

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Candy Apple Cupcake

It was a close call and it was really hard to say for sure who won, but these certainly got their share of rave reviews - especially from MM.  I guess it all depends on if you're a Candy Apple lover.  Either way, it was fun to make and funny to watch people eat this candy coated cupcake. To make this trick or treat favourite you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but we're replacing the water for this one)
• Apple Juice Concentrate (to replace the water your recipe calls for)
• 1 teaspoon Cinnamon
• Candy Apple Kit (most kits require you to add lots of sugar and some water)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Candy Coated Apple Slice or Red Cinnamon Candy

Step 1: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with Apple Juice Concentrate and mix in a teaspoon of Cinnamon. Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely. 

Step 2: Time to make your Candy Coating!  Follow the directions of your Candy Apple Kit.  Mine required the addition of sugar and water followed by almost 30 minutes of boiling!  I also bought a candy thermometer which was quite helpful and cost less than $5.  But there is a trick to know if it's done without one...just spoon a small amount of the sugar syrup into some cold water and if it forms a crack-hard string it's good to go.

Step 3: Now that your cupcakes are cool and the Candy Apple Coating is just finished, take a silicone brush and brush the HOT Candy Coating over the tops of your cupcakes.  You'll want to move fast but be careful because it is crazy hot. If you're planning on topping your cupcakes with Candy Apple Slices you'll want to dip them in right after.

Step 4: Don't ice your cupcakes yet! The candy needs to harden and cool.  The sugar takes a surprising amount of time to cool down and will be hard quickly but not cool enough to ice on top.  If you ice them too soon your icing will melt and slide off.  I waited 30 minutes to be safe.

Step 5: Mix together your White Icing and Butter on high until smooth. Give it a taste and if it's too buttery for your taste, add some icing sugar. Pipe your icing on top of your cooled cupcake and Candy Coating.  If you're garnishing it with an Apple Slice, be sure to wait until you're ready to serve your cupcake before placing it on top.

Happy Faking

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Caramel Apple Cupcake

Well, it's hard to say who won overall, but the first ones gone in both test groups were the Caramel Apple.  Plus, that one was my favourite so it's getting posted first!  The best part of this cupcake, other than the caramel apple slice on top, was the surprise caramel filling.  To make this sweet and caramely delight you'll need...

For the Cake: 

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but we're replacing the water for this one)
• Apple Juice Concentrate (to replace the water your recipe calls for)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish: Caramel Square or Caramel Apple Slice

For the Filling:

• 1/4 cup butter
• 1/2 cup brown sugar
• 3 tablespoons Milk
• 1 1/2 cups icing sugar

Alright, here's the recipe...

Step 1: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with Apple Juice Concentrate. Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely.

Step 2: On to the Caramel Filling!  Melt down the butter in a saucepan on the stove.  Add in the Brown Sugar and boil for around 2 minutes stirring constantly - be careful cuz this gets hot!  Next you'll need to remove it from the burner and mix in the milk.  Place it back on the burner and get it back to a boil.  Once it reached a good boil remove it and let it cool to lukewarm and stir in your icing sugar.

Step 3: Using a cupcake corer or small spoon, make a small hole in the centre of your cooled cupcakes.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.

Step 4: Spoon in your Caramel Filling.  It's easier to do this when it's still a little warm.  Your filling will be plyable and have a consistency of a fudge.

Step 5: Mix together your White Icing and Butter on high until smooth. Give it a taste and if it's too buttery for your taste, add some icing sugar. Pipe your icing on top of your cupcake to cover the filling.  If you're garnishing it with an Apple Slice, be sure to wait until you're ready to serve your cupcake before placing it on top.

Happy Faking!

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Candy Apple vs Caramel Apple

It's getting close to one of my most favourite holidays - HALLOWEEN! I can't decide what I like more about this holiday...making my costume or getting candy! Now that I'm too old to trick or treat (note: I did not say too small, those who know me would understand why) I feel like I put more effort into this holiday than ever.  So naturally I will be making Halloween themed cupcakes for some upcoming fun.

This year, I will be hosting a cupcake off between two natural Halloween competitors...well... natural in my mind.  First up is the Candy Apple - a hot cinnamon treat with a tough exterior.  It's competitor, and biasedly my favourite, the Caramel Apple - a sweet caramel treat with a chewy-gooey exterior that makes parents and dentists cringe.

Both the Candy Apple and Caramel Apple will be cupcake-ified for this round.  A select group of friends and colleagues who get try them also get to vote for their favourite.  Who will win?  Everyone who gets to try them of course:)  But the cupcake with the most votes will get bragging rights in their feature recipe post.  And so my Saturday baking begins! 

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Bring on the Bacon Cupcake

What more do you need than the name...Bring on the Bacon!  But if you really need to be persuaded, I made these as part of my IWK debts some time ago and one of the recipients said "the Bring on the Bacon Cupcakes are like an awesome breakfast pastry and dessert in one."  So there you have it....yum! To make this bacon delight you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 2 cups grated Cheddar Cheese (or whatever cheese you want really)
• 1 cup Bacon Bits (plus more for the top if you want) 
• Store Bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Bacon Bits, 1/4 slice of bacon

Here's the recipe...

Step 1: Follow the directions on your White Cake Mix from preheating your oven through to adding the oil, eggs, but don't add the water. Instead, replace the water your recipe calls for with Milk.  Mix the ingredients together until it is smooth. Stir in 2 cups of grated Cheddar Cheese and then stir in 1 cup of Bacon Bits.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: For the icing, mix together your White Icing and butter on high until smooth.  Taste your icing and if it's it's not sweet enough for you or too buttery add in some icing sugar. Top your cupcake with the icing using a piping bag, knife, or spoon it on - whatever you prefer.  To garnish, I sprinkled a few Bacon Bits on top, but you could go big and add 1/4 slice of fried bacon....just make sure you blot the grease off and let it cool!

Happy Faking!

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Baby's First Fancy Cupcake #8

What a surprise for JS and TC, ARC arrived a whole month early!  I hope you, Mom and Dad get to visit the Rock soon and maybe get a chance to pop over my way on your way up or back.  This Baby's First Fancy Cupcake is extra special because my two cats help me make it - or should I say deconstructed it twice.  I guess they wanted to make sure it was extra loved and extra perfect before you got it.  And as your mom pointed out, it has little blueberries just like the theme of their wedding.  I can't wait to meet you!   

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Lil' Deb Cupcake

Here's a treat inspired by a blast from the past - a classic looking old school Little Debbie Cupcake. These cupcakes are not only fun on the outside, but on the inside too with a hidden icing filling.  For this cupcake you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Chocolate Milk  (replace the amount water it calls for) 
• 1 cup Semi-Sweet Chocolate Chips (melted)
• Store bought Vanilla Icing 
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

And now, on to the recipe...

Step 1: Sort of follow the directions on your Chocolate Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Chocolate Milk.  Mix the ingredients together until it is smooth.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: On to the icing! Mix together your store bought Vanilla Icing and Butter on high until smooth.  Add some icing sugar if it's not sweet enough for you or just too buttery for your taste.

Step 4: Take your cooled cupcakes and, using a cupcake corer or small spoon, make a small hole in the centre.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.
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Step 5: Using a spoon or piping bag, fill the centre of your cupcake with your icing.  Fill it all the way up to the top of the hole then, using a knife or spatula, spread a thin layer of icing over the top of your cupcake.  Place the cupcakes in the fridge to firm up the icing.

Step 6: While you cupcakes are chilling out, melt down your Semi-Sweet Chocolate Chips. Using a pasty brush, brush the chocolate over the top of your cupcakes and put them aside to set.  To top off the look of your Lil' Deb Cupcake, pipe the signature Little Debbie Swirl on top of your cupcake.

Happy Faking!  

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Faking Fancy Cupcake Wedding Centrepieces #4

If you're looking for a more real looking flower centrepiece that can double as dessert, this is the perfect arrangement for you.  You can make this as fancy and elaborate as you like with leaves, butterflies and other accents, but here's the basic gist of how you create a cupcake bouquet centrepiece.

For the cupcakes, if you want to have a real looking bouquet of flowers, you'll need to have them iced to look like flowers.  Feel free to mix up the sizes of your cupcake for visual interest.

To create the bouquet you'll need:

• low rise glass cylinder vase
• half ball Styrofoam circle (that fits snug in the base of your vase)
• wooden dowels (cut down so that when you stick it in the Styrofoam an inch or so is sticking out)
• tissue paper (you can use any colour, but white is the most subtle)

Step 1: Bake, cool and ice your cupcakes.

Step 2: Cover your Styrofoam half ball with the tissue paper and place in the vase flat side down.

Step 3: Push a wooden dowel in the tissue paper wrapped half ball of Styrofoam.  Push in one dowel at a time and push a cupcake on top of the piece of dowel sticking out.  Continue sticking in dowels and cupcakes until you have covered the entire surface to your satisfaction. I start at the edge of the vase and work my way around.

Step 4: Next, add in your accents to dress it up like the leaves and butterflies in the bouquet shown above.

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Chocolate Sundae Cupcake

This is a fun cupcake you can breakout in the summer and not be afraid it will melt into a puddle.  It's also a great cupcake for those who LOVE icing.  For this recipe you'll need a few ice cream sundae fixins and...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but you won't need the water for this one!)
• Store bought Vanilla Icing (you may want to double your icing depending how big you want your ice cream scoop to be)
• Room Temperature Whipping Cream (enough to replace the water your cake mix calls for plus another 1/2 of a cup for your chocolate sauce)
• 1 Cup Milk Chocolate Chips
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (1/4 of a cup for your chocolate sauce and more for your icing if you'd like)
• Garnish Ides: chopped peanuts, maraschino or fresh cherries, mini coloured spoon

And here's the recipe...

Step 1: Preheat your oven as directed on the cake mix package.  Add all the ingredients your Chocolate Cake Mix calls for EXCEPT for the water.  Instead of the water, replace the called for amount with Whipping Cream - feel free to whip your cream a little before you add it. Mix the ingredients together until it is smooth.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: While your cupcakes are cooling, start mixing your icing.  Using you mixer, throw in the Store Bought Vanilla Icing and butter on high until smooth. Give your icing a taste and if it's too buttery for your liking or too runny, add in some icing sugar. Place your icing in the fridge so that it's easy to scoop!

Step 4: Now it's time to make your chocolate sauce. You'll want to make this around 10-20 minutes before you  ice your cupcakes because you want it to be warm enough to go on easily and look like chocolate sauce.  Melt one cup of Milk Chocolate Chips in a saucepan on low.  Slowly whisk in your room temperature cream. Turn off heat and whisk in 1/4 of a cup of icing sugar (you can sift if you want, I'm lazy and didn't) and mix until smooth. Stir for a few minutes off the burner and let stand until warm (so no longer HOT).

Step 5: It's assembling time. To get the full effect of the ice cream, you'll want to use an ice cream scoop.  Using your ice cream scoop, top your cupcake with a scoop of icing.  It will be a lot of icing, so feel free to spoon some of the icing out of the centre of the scoop before adding to the top of the cupcake. For the chocolate sauce, take your lukewarm chocolate sauce and put in a piping bag with a small-medium sized tip opening or a Ziploc bag with the end cut off will work too. Drizzle the chocolate sauce on top - this sauce should be thick enough to stay where you drizzle it and firm up more once it cools. To garnish sprinkle chopped peanuts and top with a cherry.  If you wanted to get really creative you could track down little mini coloured spoons and stick them in the icing.

Happy Faking!

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Faking Fancy Cupcake Wedding Centrepieces #3

Here's a cute cupcake centrepiece that can incorporate your wedding colours, act as dessert and be used for an unconventional toast that is kid and adult approved.  For this piece you could buy or rent the glassware or simply buy some plastic glasses instead.

To create this centrepiece simply fill a Pilsner beer glass approximately half way with your favourite candy that is conveniently in the colours of your wedding.  Take your cupcake and place it in the glass on top of the candy.  To add more pizazz you could easily add a fun themed cupcake pick and  a personalized tag for each of your guests.

To bring the centrepeice together, you could place the candy and cupcake filled glassware on top of a square or circle shaped mirror, loosely wind some ribbon around the base of the glasses, add tea light candles and/or create a single flower arrangement in a larger Pilsner glass and put it in the centre of the cupcake toast glasses arrangement.

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Chocolate Potato Cupcake

When a friend of mine jokingly asked me to make a Potato Cupcake, I couldn't help myself...and it was actually quite delicious!  When you bite into this cupcake all you can taste is a deliciously moist and rich chocolate cupcake - the only hint of potato is the garnish.  For this spud-tacular cupcake you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• Milk (enough to replace the water your cake mix calls for)
• 2 Cups Grated Potato (I didn't bother removing the peel if you're wondering...but you can)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Green Gel Food Colouring (Optional)
• Garnish Ideas: Plain Potato Chip or Chocolate Covered Potato Chip (you'll need chips and melted chocolate chips to do this...see below for instructions)

And here's my simple recipe...

Step 1: Preheat your oven as directed on the cake mix package.  Add all the ingredients your Chocolate Cake Mix calls for EXCEPT for the water.  Instead of the water, replace the called for amount with Milk. Mix the ingredients together until it's smooth. Stir in Grated Potato until fully incorporated.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: For the icing, I decided to make Vanilla Icing and dye it green, but you could leave it white or use Chocolate Icing instead.  So, for my Vanilla Icing, using your mixer beat the vanilla icing and butter on high until smooth. Give your icing a taste and if it's too buttery for your liking add in some icing sugar.  At this point I added in my Green Gel Food colouring until I was happy with my icing.

Step 4 (optional): If you'd like to top your cupcake with a chocolate dipped chip simply melt down 1/2 cup of chocolate chips and dip half your chip in the melted chocolate.  Place the chocolate dipped chip on a piece of wax paper and repeat for as many garnishes as you need.  If you get tired of dipping, don;t worry about it.  Simply garnish some with chocolate dipped chips and some with plain - no one will ever know!

Step 5: It's time to ice your cupcakes.  Spoon or pipe your cupcake with the icing you just mixed up.  Top your cupcake with the garnish of your choice and enjoy the reactions of your guests.

Happy Faking!

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Baby's First Fancy Cupcake #7

A belated CONGRATS to SR and WR who welcomed their baby boy, HNR, in June.  He was a little late to say the least and was quite the sack of potatoes (10 lbs 2 ounces to be exact), which reminds me of a cupcake dare from a friend to make a Chocolate Potato Cupcake...perhaps that will be my next recipe.  Anyways,  I'm sure you'll keep Mom and Dad hopping for many years to come and I can't wait to meet you in August!

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Faking Fancy Cupcake Wedding Centrepieces #2

Before you tackle this Cupcake Wedding Centrepiece, be sure to check out my entry on Cupcake Stands because it will come in handy as you shop.  This centrepiece is another three in one! Not only does it give you a beautiful centrepiece filled with each guests tasty cupcake dessert, but it also serves as the table number.  You can keep it as simple as that, OR you could put each guests name on the cupcakes to add a personal touch.  As for the cupcake featured at the top with the table number...may the best guest get seconds.

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Tie-Dye Cupcake

I LOVE these cupcakes! Just looking at them makes me smile. They are playful and have fun written all over them.  Whether it's a kids birthday, a small celebration or a big retro party blowout, these cupcakes are versatile enough to serve up at most any occasion.  To make this colourful treat you'll need...

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're subbing out the water for this one)
• Buttermilk (to replace the water)
• Assorted Gel Food Colouring (as many or as few colours as you'd like)
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: This cupcake doesn't really need a garnish, but if you wanted to up the colour insanity you could always sprinkle rainbow coloured candies or chocolate chips

Now how to make them...

Step 1: Follow the direction of your Vanilla Cake Mix - from preheating your oven through to adding the eggs and oil BUT replace the water it calls for with Buttermilk.  Mix together the batter until smooth.

Step 2: Here comes the COLOUR. Decide how many colours you want to include in your batter.  For simplicity, let's say you go with 6.  Take 6 medium-small sized bowls and divide out your batter evenly - or not...no one will know.  Add your selected Gel Food Colouring to each bowl and mix well.  Now you have 6 different colours of batter!


Step 3: Using a teaspoon,  spoon in a single colour of batter into your cupcake liner.  Alternate between all the colours until you've filled your cupcake liner 3/4 of the way full.  While you're filling each cupcake liner, try tipping the pan slightly as you add a colour so that the layers aren't lying flat on each other.  Bake as directed on the package.


Step 4: While your cupcakes are baking, why not whip up the vanilla icing. Mix together your Vanilla Icing and Butter on high until smooth.  Taste your icing and if it's not sweet enough for you or too buttery add in some icing sugar.

Step 5:  To make your Tie-Die icing, you'll need a piping bag, tip of your choice (I used tip 1M - my favourite!), assorted Gel Food Colouring and a small paintbrush or long stick.  Take your piping bag and brush or scrape on a long stripe of Gel Food Colouring on the inside of the bag.  Alternate around the colouring around the inside of your bag until it looks like a multicolour peppermint wheel.  Carefully spoon in the icing trying not to mess up the sides - you'll touch the sides a bit but it's not a big deal.  Pipe the icing on as you normally would and it will come out rainbow streaked!

Happy Faking!

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Baby's First Fancy Cupcake #6

This past weekend I was lucky enough to meet HB and BB's newest addition to their family.  AB was two weeks early and definitely surprised his parents with his arrival having not finished his room.  He is SUPER sweet and I miss him already, but I left this Baby's First Fancy Cupcake behind.  Hopefully him and his parents will be in my neck of the woods to visit in the near future.  And if they do, maybe I'll make him my Tie-Dye Cupcake, if he's old enough that is.

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Tutti Fruity Cupcake

Here's a great summer recipe that will please kids and adults alike! Perfect for the patio party or Canada Day get together, this fruity cupcake is refreshing and fun!  To make this summer treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Frozen Fruit Punch Concentrate (you'll be replacing the amount of water it calls for...and you'll want it to be thawed too)
• Reg Gel food colouring (optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: fresh strawberry, fruit flavoured candy

Now for the recipe...

Step 1: First things first, you'll want to thaw your Fruit Punch Concentrate because it's pretty hard to mix it in frozen solid! Once it's thawed to a liquid, you can start making your batter.

Step 2: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your Fruit Punch Concentrate. If you'd like to make them a pink or deep pink colour, add some Red Gel food colouring. Mix the batter until it is smooth. 

Step 3: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 4: On to the icing. Mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's not sweet enough for you or too buttery add in some icing sugar. To ice them, you can use a piping bag or whatever icing method you prefer. To garnish your cupcake try topping them with a fresh strawberry or fruit flavoured candy..

Happy Faking!

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Oh My - Feeling the Sweet Love

An amazing friend of mine, and fellow blogger, recently tackled a fun collaborative project that brought many blogging worlds together to create a sweet treat that all can enjoy.  You should check it out by clicking HERE! Why? Well, it has some sweet cupcake toppers you can print and use yourself AND one of my cupcake recipes were featured.  I wonder what Canada Day posts they may have in-store over the next few days.  I know mine is just cooling on some racks as I type.  Stay tuned for my Canada Day inspired Tutti Fruity Cupcake. 

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Faking Fancy Cupcake Wedding Centrepieces #1

Here's the first of a few wedding centrepieces that are easy to do and can also save you money by doubling as your cake.  For this centrepiece all you need to do is rent or buy additional glassware.  I'd recommend getting lost of different types of glasses - like martini glasses, snifter glasses, water glasses and wine glasses - so that they have different heights and it will also add variety to your table.

To display your cupcakes simply turn the glassware upside down and place your cupcakes on the base of the glassware.  If you chose to buy all the glassware, you can also make the glasses into your wedding favours by making tags that thank your guests for attending.  If you'd like, you can even add their names to add a touch of personalization.

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Iced Tea Cupcake

It wouldn't be summer without a tall glass of Lemonade or Iced Tea at some point.  Since we have the Pink Lemonade Cupcake covered, it's time to serve up the recipe for an Iced Tea cupcake.  To make this summer treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Frozen Iced Tea Concentrate (you'll be replacing the amount of water it calls for...and you'll want it to be thawed too)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• 1-2 tsp Fresh Lemon Juice (optional)
•  1 tsp Fresh Lemon Zest (optional)
• Garnish Ideas: cut down straw, fresh lemon slice, lemon peel curl

Now for the recipe...

Step 1: First things first, thaw your Iced Tea Concentrate because it's pretty hard to mix it in frozen! Once it's a liquid, you can start making your batter.

Step 2: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your Iced Tea Concentrate. Mix the batter until it is smooth. 

Step 3: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 4: For the icing, mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's not sweet enough for you or too buttery add in some icing sugar.  If you'd like to keep your icing plain, then you're done!  If you'd like a lemony kick to it, add a tsp of Fresh Lemon Zest and 1-2 tsp of Fresh Lemon Juice.  It's really up to you and how lemony you want your cupcake to be and if you want to add the zest or pulp in the icing.

Step 5: With the icing all mixed together, it's time to top your cupcake with the sweet or lemony icing.  Add as little or as much of your icing as you'd like.  You can use a piping bag or whatever icing method you prefer. To garnish your cupcake you could try cutting down a straw and sticking it in the icing with a fresh lemon slice or just top it with a fresh lemon curl.

Happy Faking!

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Faking Fancy Cupcake...Wedding Centrepieces?

It's summer and you know what that means...wedding season! This year I'm feeling pretty lucky with only one wedding to attend.  It's not that I don't love going to weddings, it's just that the 9 I attended last summer was a little excessive - but lovely.

Experiencing it myself and watching friends do the same, it's pretty amazing how quickly wedding costs can add up. So, this summer I've decided to share a few fun cupcake wedding ideas that not only cover the cake, but the centerpiece too! But before I share a few DIY - or as I usually call them FFF-DIY (no, it's not profanity...but that could be applicable...it stands for Force Family and Friends) - I'll be sharing another deliciously summer cupcake recipe, my Iced Tea Cupcake.

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Pink Lemonade Cupcake

The first day of summer is just around the corner, which means sunshine and VACATIONS.  What better way to enjoy the sunshine and the patio than with a tall glass of lemonade...PINK lemonade to be exact!  This recipe was inspire by just that - summer sunshine and my back deck.  For this recipe you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Frozen Pink Lemonade -concentrate (you'll be replacing the amount of water it calls for...and you'll want it to be thawed too)
• Red Gel Food Colouring (Optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• 1 tsp Fresh Lemon Zest (optional)
• Garnish Ideas: cut down straw, fresh lemon slice, candy lemon slice

Now for the recipe...

Step 1: First things first, thaw your Pink Lemonade.  For fun, I strained my Pink Lemonade and reserved the pulp for my icing....but you don't need to - after all, it's an awful lot of trouble.  On to the cake mixing!

Step 2: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your Pink Lemonade Concentrate. Mix the batter until it is smooth.  If you'd like to make your batter a little more PINK, add in a small dab of Red Gel Food Colouring and mix well. 

Step 3: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 4: For the icing, mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's not sweet enough for you or too buttery add in some icing sugar.  Next, you can add in the reserved Pink Lemonade Pulp and/or add a tsp of Fresh Lemon Zest.  It's really up to you and how lemony you want your cupcake to be and if you want to add the zest or pulp in the icing.

Step 5: With the icing all mixed up, it's time to top your cupcake with the sweet (maybe lemony) icing.  Add as little or as much of your icing as you'd like.  You can use a piping bag or whatever icing method you prefer. To garnish your cupcake try cutting down a straw and sticking it in the icing with a fresh or candy lemon slice.

Happy Faking!

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Cupcakes 4 a Cause (Year 2, Round 2)

It's hard to believe that May has come and gone again! Through many great activities and donations an outstanding cheque was presented to the IWK this past weekend. One of those contributors, RS, I owe one dozen cupcakes! Now that it's June, maybe he'll want a summer inspired cupcake like my Pink Lemonade Cupcake...recipe coming soon!

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Baby's First Fancy Cupcake #5

Just a few short weeks ago AS and NS welcomed their beautiful baby girl to the world. LGS is a sweet little girl with quite the head of hair!  The big question is, at what age will she be out kayaking with her parents? But one thing is for sure, she will be a beautiful flower girl in September.

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Oatmeal Raisin Cinnamon Cupcake

This is another cupcake inspired by one of my favourite childhood cookies. Warning: this recipe contains raisins. It seems that people either love or hate raisins with no middle ground to be found. But I love them, so here's what you'll need to make this sweet take on classic cookie...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 2 cups Oats
• 1 cup Raisins
• 1 teaspoon Cinnamon 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Raisins, Oatmeal

And now the recipe...

Step 1: Follow the directions on your White Cake Mix from preheating your oven through to adding the oil, eggs, and water. Add in 1 teaspoon of Cinnamon. Mix the ingredients together until smooth. Stir in 2 cups of Oats and then add in 1 cup of Raisins.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: On to the icing. Mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's it's not sweet enough for you or too buttery add in some icing sugar. Top your cupcake with the icing using any method you like.  To garnish, I sprinkled a few Oats over the icing and topped each cupcake with a single raisin.

Happy Faking!

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Cupcakes 4 a Cause (Year 2, Round 1)

Round 1 of the IWK auction has closed at work and I'm excited to say that SB was week one's successful bidder!  Last year, SB was out bid in the first week of the auction, but managed to secure the second week of auction cupcakes. He out bid several of his colleagues for a worthy cause with the promise of a delicious reward of one dozen cupcakes. What will he choose?  Will he be sharing with his FAB staff? Only time will tell.  But in the meantime, I'll be sharing the Oatmeal Chocolate Chip Cupcake's partner in crime at the bake sale, the Oatmeal Raisin Cinnamon Cupcake in my next post.

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Oatmeal Chocolate Chip Cupcake

Inspired by one of my favourite childhood cookies, this cupcake is moist and dense with just a touch of chocolate. And of course, the perfect pairing is a tall glass of milk.  To make this delightfully delicious treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 2 cups Oats
• 1 cup Mini Chocolate Chips 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Mini Chocolate Chips, Oatmeal

Here's the recipe...

Step 1: Follow the directions on your White Cake Mix from preheating your oven through to adding the oil, eggs, and water. Mix the ingredients together until it is smooth. Stir in 2 cups of Oats and then add in 1 cup of Mini Chocolate Chips.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: Time to whip up some icing. Mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's it's not sweet enough for you or too buttery add in some icing sugar. Top your cupcake with the icing using any method you like.  To garnish, I sprinkled a few Mini Chocolate Chips and Oats on top.

Happy Faking!

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May, IWK and Bébés

It's May, which means a month of IWK inspired cupcakes at my workplace.  From auctions to bake sales, I'll be baking lots of cupcakes for a worthy cause this month.  PLUS, I have three friends expecting little ones this month, which means a few Baby's First Cupcakes to come.  But to kick it all off, I have been baking a few of my childhood favourite cookies transformed into cupcakes for our IWK bake sale tomorrow.  What flavour cookies did I bake? You'll just have to stay tuned or if you're a fellow colleague, pop down to the lobby and find out first hand with a few bills to drop down for a wonderful charity!

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Triple Berry Cupcake

Need a quick cupcake that is summer fresh and has only one ingredient to add to the mix? Why not whip up these Triple Berry Cupcakes that are perfect for a backyard BBQ and elegant enough to serve at a wedding. I know this because I've done both! For this recipe all you'll need is...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• 1 cup of Triple Berry Curd (some for the batter and some for the top of your cupcake - the store bought stuff is perfect...even the stuff in the jar)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

It's mixing time...

Step 1: Follow the directions of your White Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc. Now it's time to add one more ingredient.  Add 1/2 cup of Triple Berry Curd and mix the batter until smooth. 

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: While you're waiting for your cupcakes to cool, why not make the icing!  Using your mixer, mix the vanilla icing and butter on high until smooth. Give your icing a taste and if it's too buttery for your liking, add in some icing sugar.

Step 4: Now that your cupcakes are completely cooled, it's time to assemble your Triple Berry Cupcakes.  Take your cooled cupcakes and spread some Triple Berry Curd over the top.  Next, fill your piping bag with your Vanilla Icing and pipe it onto the top.  I like to make sure that you can still see the Triple Berry Curd poking out from under the icing. And they're ready to eat!    

Happy Faking!

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Quick Tip #9 - Pick-Up the Fancy!

In a rush to up the anti on your cupcakes or just trying to make them extra special for an event? Simple! Pick-up the fancy with a decorative cupcake pick. You can buy lots of fun cupcake picks at stores like Bulk Barn, Walmart, Michaels, or other stores in your city that sell baking or craft supplies. They aren't always labeled as cupcake specific, but if it has a small toothpick size stem and a fun topper, you're set!  Drink stir-sticks can work too, but you may need to cut off part of the stem.

If you really want to tie your cupcake into a theme or share a special message, you can always get crafty by making your own. Simply print out the message and/or the design of your choice and glue it to a toothpick.  Sound easy? That's because it is! Of course, you can make them a little more complicated if you want to try your hand at origami and make a pinwheel.

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Baklava Cupcakes

Want to add an international spin to your cupcakes? These Baklava inspired cupcakes are sure to do just that! Before you start furiously writing down the ingredients or printing this recipe, I just want to be honest with you and let you know that these do require a little more work than my usual recipes, but it's still super easy! For this recipe you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 5 Tablespoons of Honey (some for the batter, icing and topping)
• 2 1/4 Cups Chopped Nuts (some for the batter and some for the topping - I used walnuts for the batter and a mixture of walnuts, almonds and pistachios for the topping)
• 3 1/4 Teaspoons of Cinnamon (some for the batter, icing and topping)
• 1/2 Teaspoon of Nutmeg (for the batter)
• Pinch of Ground Cloves (for the batter)
• 1/4 Cup of Brown Sugar (for the topping)
• Store Bought White Icing
• Butter (Around 1/2 a cup at room temperate for the icing and around 3 tablespoons for the topping)
• Icing Sugar (optional)

Yes, I know, it seems like a lot of ingredients. But if you really wanted you could cut the cloves and nutmeg so that helps!  Now on to the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Add in 1 Tablespoon of Honey, 2 Teaspoons of Cinnamon, 1/2 Teaspoon of Nutmeg, and a Pinch of Ground Cloves and mix the ingredients together until it is smooth.

Step 2: Now, if you're not a fan of nuts in your cupcakes you can skip this part.  But if you do like nuts, stir in 3/4 of a Cup of Chopped Nuts.  I used walnuts, but you could use a mixture of whatever you have in your cupboards.  Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: While your cupcakes cool, why not make your icing. Mix together your store bought White Icing and around 1/2 a Cup of Butter on high until smooth. Add in 2 Tablespoons of Honey and 1 Teaspoon of Cinnamon. Mix well until fully incorporated. Icing, done! 

Step 4: By now your cupcakes probably still need some time to cool. So, on to the simple, sweet nutty topping. In a frying pan, melt down around 3 Tablespoons of Butter on medium heat.  Add 2 Tablespoons of Honey, 1/4 Cup of Brown Sugar and 1/4 Teaspoon of Cinnamon. Stir until fully incorporated and continue to heat until it reduces to a sticky syrup. Add in 1 1/2 Cups of Chopped Nuts. Mix well and let cool.  

Step 5: And now it's assembly time - only once your cupcakes are cooled of course. Pipe or spoon your icing on each cupcake. Add a spoonful  (around 1 teaspoon) of your lukewarm topping on the top of your icing and gently spread it around. Make sure that your topping is not hot when you add it because it will melt your icing. That's it, not too difficult at all and you'll be surprised how quickly you can whip these up!

Happy Faking!

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Easterize Your Cupcakes

Easter has to be one of my most FAVOURITE holidays. How can you not love a holiday that is dedicated to chocolate deliciousness?!? This Easter, don't worry about what flavour you'll be making, Easterize your cupcakes instead!  How? By using Easter themed cupcake liners, wrappers, and toppers. You can get lots of really neat cupcake wrappers that can make your cupcake look like it's surrounded by a picket fence or wrapped up in basket.  Check out Michael's, Bulk Barn and even Walmart for some fun Easter themed cupcake accessories.

If you're wondering what delicious cupcake Easter treat I'll be making this weekend, you'll be surprised to hear that I won't be making anything. Instead, I'll be enjoying a cupcake treat or two and collecting a few new cupcake flavour ideas in the Big Apple.  It's my first time visiting and I'm pretty excited for all the shopping and dining ahead of me with a few BFFs. But when I get back, I'll be sharing my Baklava Cupcake recipe, so be sure to check back next week and have a Happy Easter!

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Neapolitan Cupcake

The best thing about Neapolitan ice cream is that you don't need to choose between chocolate, strawberry and vanilla - one of the hardest decisions in life if you ask me.  Making the decision on a cupcake flavour is just as hard, so why not make Neapolitan Cupcakes? Here's everything that you'll need to do just that...

• Marble Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Strawberry Apple Sauce (enough to replace the Water AND Oil your recipe calls for)
• Store Bought Vanilla Icing
• Store Bought Chocolate Icing (optional)
• Butter (room temperate...around 1/2 cup or one full cup if you decide to make chocolate icing....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Fresh Strawberry, Chocolate Curls, Strawberry Candy

On to the recipe...

Step 1: Kind of follow the direction of your Marble Cake Mix.  Go ahead and preheat your oven and add the eggs to the cake mix, but replace the water and oil with Strawberry Apple Sauce. Mix the batter well until smooth.

Step 2: Now, I know your Marble Cake Mix says to portion off 1 cup or so of the batter, but since when do I listen to my cake mix directions?  Instead, only portion around 3/4 a cup into a separate bowl and mix in the cocoa package to the 3/4 cup of batter. You could portion off the full cup if you want more Chocolate than Strawberry, but it's really up to you.

Step 3: Spoon your Strawberry flavoured cupcake batter into your cupcake pan liners, only filling them just over 1/2 way.  Then, spoon a tablespoon or so of the chocolate batter in the centre of the strawberry batter.  Place them in the oven and bake as directed on package. Once they are done baking, let them cool completely before icing.

Step 3 (optional): I had some left over chocolate icing that I decided to put in the centre on my icing mound.  To make my Chocolate icing simply mix together the Chocolate icing and around 1/2 a cup of butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery.  Pipe or spoon around a tablespoon or so of the Chocolate icing in the centre of your cupcake.

Step 4: For the vanilla icing simply mix together the store bought vanilla icing and around 1/2 a cup of butter on high until smooth.  Mix well and, like the Chocolate icing, add some icing sugar if it's not sweet enough for you or too buttery. Pipe it around the Chocolate icing, if you decided to have Chocolate and Vanilla icing, or simply pipe it on top of your cooled cupcake. Garnish with a Fresh Strawberry, some Chocolate Curls or a Strawberry Candy.

Happy Faking!

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Happy First Day of Spring!

Happy first day of Spring! Not sure what the weather was like where you're living, but where I am it was like summer today - quite the novelty since I live in Atlantic Canada!  If it weren't for my husband I would have broken out the patio furniture.  But it's probably best that I didn't since it could snow in the blink of an eye.  It's days like today that make me think of all things summer like fresh herbs, berries, fruits and, of course, ice cream!  Stay tuned for an ice cream favourite transformed into a cupcake - my Neapolitan Cupcake.

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Lemon Blueberry Cupcake

Did you know that the colour associated with Saint Patrick was originally blue?  So why not incorporate a little splash of blue at your Saint Patrick's Day party and test your guests knowledge. These Lemon Blueberry cupcakes will definitely fit the bill with a small splash of blueberry blue!  For this cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 1/4 Cup Lemon Curd (plus some for the centre)
• 2/3 Cup Blueberries
• 2 Tablespoons Blueberry Jam (plus some for the centre) 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

And now, on to the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Add in 1/4 of a cup of Lemon Curd and mix the ingredients together until it is smooth.

Step 2: Now it's time to add the blueberries.  It's you're adding frozen berries, you may want to toss them lightly in flour.  That way your batter won't turn purpley-blue.  Add your blueberries and carefully stir them in.  Do not over stir or your batter or your batter will turn purpley-blue no matter what you do.

Step 3: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 4: On to the icing! I was very lucky to receive a delicious bottle of homemade blueberry jam (THANKS MM) that I used for my recipe, but if you don't have a bottle of homemade jam, store bought jam will be ok too. Mix together your store bought Vanilla Icing and Butter on high until smooth.  Add in two tablespoon of smooth blueberry jam - you'll want it to be smooth so that you can pipe the icing onto your cupcake without clogging.   Mix well until smooth and add some icing sugar if it's not sweet enough for you, too buttery or if the jam made it a little too runny.

Step 5: Take your cooled cupcakes and, using a cupcake corer or small spoon, make a small hole in the centre.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.
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Step 6: Spoon in around 1/2 of a teaspoon of Lemon Curd into the centre of each cupcake.  Pipe your icing around the outside of your cupcakes and spoon in around a  teaspoon of Blueberry Jam into the centre, covering the small dollop of Lemon Curd your already added. Done!

Happy Faking!

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St. Patrick's Day Cupcake Ideas

Throwing a party this weekend to celebrate Saint Patrick? Nothing says St. Patrick's Day like beer or anything green. So why not add some St. Patrick's Day to your cupcakes? Here's a classic and my personal favourite to serve at any St. Patrick's Day gathering - Guinness n' Irish Cream Cupcake.

Or maybe you're looking for something a little warmer? Why not bring the tropics to your Paddy's Day party with a Mojito or Piña Colada Cupcake. But if you're really looking to confuse your guests and get them guessing what the connection is to Saint Patrick, why not make them a Lemon Blueberry Cupcake. Not sure why yourself, you'll just have to wait for my next post this week.

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Baby's First Fancy Cupcake #4

Congrats BT and CM on your baby boy MMT! So excited to meet him on the Frisbee field sidelines. MMT, I hope you inherit your Mom and Dad's mad Frisbee skills...and your Dad's height.

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White Chocolate Confetti Cupcake

Got a kids birthday party coming up or just want a simple but playful cupcake?  This confetti cupcake is perfect!  Sure, you can get a cake mix that already has sprinkles added to the mix, but your guests will be able to tell before they even bite into your cupcake treat and the jig will be up. So really it's best to fake it to get some praise for your treat.  For my White Chocolate Confetti Cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 4 ounces of White Chocolate (melted)
• 2/3 Cup Confetti Sprinkles plus more for garnish if you'd like (I used the star shaped sprinkle) 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Sprinkles or fun shaped candles

Here's the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Mix the ingredients together until it is smooth.

Step 2: Melt down the 4 ounces of White Chocolate and be careful not to overheat or burn the chocolate.You may want to use a double boiler instead of your microwave to melt white chocolate.  Mix the melted chocolate into your batter until fully incorporated.

Step 3: Now, that your batter is nice and smooth, stir in 2/3 cup of your Confetti Sprinkles.  It's best to use the chalky textured ones because the colour doesn't bleed into the batter.

Step 4: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 5: On to the icing! For the simple, but yummy, vanilla icing simply mix together the vanilla icing and butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery. Top your cupcake with the icing using any method you like and to garnish you can use more sprinkles or maybe top it with a fun shaped candle.

Happy Faking!

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Chocolate Chip Cookie Cupcake

Love chocolate chip cookies and cupcakes? Then you'll love this mash-up! The soft cake, sweet icing and chewy cookie is a delicious combination that is only made better with a tall glass of milk. You can make them so that the cookie sits in the centre of the cupcake or on the bottom like I did. For this cupcake you'll need...

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're subbing out the water for this one)
• Milk (to replace the water)
• Store Bought Cookie Dough
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Cool Whip
• Semi-Sweet Chocolate 
• Garnish Ideas: Mini Chocolate Chip Cookies, Mini Chocolate Chips, Cookie Dough 

On to the recipe...

Step 1: Follow the direction of your Vanilla Cake Mix - from preheating your oven through to adding the eggs and oil BUT replace the water it calls for with Milk.  Mix together the batter until smooth and spoon into cupcake liners.

Step 2a (Cookie on Bottom of Cupcake): To have your cookie sit near the bottom of your cupcake, add one teaspoon of cookie dough on top of each cupcake, place in oven, and bake as directed on package.  Once they are done baking, let them cool completely. NOTE: This way is way easier and less involved...seriously though, who cares where the cookie is as long as you get to eat it!


Step 2b (Cookie near middle to top of Cupcake): To have your cookie sit closer to the middle-top of your cupcake, add one teaspoon of cookie dough on top of each cupcake half way through the baking process.  So, place your cupcakes in the oven and bake as directed on package, remove half way through and quickly place one teaspoon of cookie dough on top of each half baked cupcake. Put them back in for the remaining time and once they are done baking, let them cool completely. NOTE: You need to be quick putting your dough on your cupcakes because you don't want them to be out of the oven long.

Step 3:  While the cupcakes are cooling you'll want to whip up the glaze and icing.  For the glaze, melt together 4 ounces of semi-sweet chocolate and around a cup of Cool Whip.  Let it cool a little while you make the icing.

Step 4: For my vanilla icing simply mix together the vanilla icing and butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery.

Step 5: Now it's time to ice your cupcakes and top them with the glaze and garnish.  Ice your cupcake with any method you prefer - piping bag, knife, spoon...whatever.  Place the warm chocolate glaze mixture in a piping bag or a Ziploc bag.  Cut the tip and drizzle as much as you want over the top of each cupcake.  Then top with the garnish of your choice and enjoy.

Happy Faking!

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