Tiger Cupcake

With National Cupcake Day and the SPCA's fundraiser just over a month away, I thought it would be fitting to post an animal inspired cupcake! I know that Tiger flavour is usually orange and black licorice, but  most people don't seem to enjoy the flavour of black licorice, so I used chocolate...besides, who's going to complain about getting a cupcake? For this yummy tiger inspired treat you'll need...

• Marble Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Orange Juice (enough to replace the Water your mix calls for)
• 2 tbs Orange Zest
• Orange Gel Food Colouring (optional)
• Store Bought Chocolate Icing 
• 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: Orange Coloured Icing, Orange Candy

And now for the recipe...

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

Step 2: Now, that the batter is mixed you can start following your cake mix directions again.  Portion off 1 cup of the batter into a separate bowl and mix in the cocoa package until smooth. In the remaining batter, mix in some Orange Gel Food Colouring (optional) and the 2 tbs of Orange Zest until fully incorporated.

Step 3: Alright, it's time to get the batter in the cupcake pan liners. Start by spooning in some of your orange batter.  Then add a spoonful of the chocolate batter and top with more orange batter.  To make it swirl together simply take a chopstick and stir it slowly to create a marble/tiger effect.  Place them in the oven and bake as directed on package. Once they are done baking, let them cool completely before icing.

Step 4: While the cupcakes are baking and cooling, why not move onto your icing.  Mix together the store bought 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. Spoon or pipe the chocolate icing onto your cupcake and garnish with either some Orange Icing Zigzags or an Orange Candy.

Happy Faking!

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Sex on the Beach Cupake

After all that snow that my homeland received over the last couple of days, I couldn't help but think that my next post should be a cupcake with a sunny disposition.  So here it is, my Sex on the Beach Cupcake that tastes like a splash of sunshine!  To make this summer-sunshine inspired treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Orange Juice (you'll be replacing two-thirds of the water your recipe calls for)
• Cranberry Juice (you'll be replacing one-third of the water your recipe calls for)
• Orange Gel food colouring (optional) 
• 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)
• Peach Schnapps (just a splash
• Garnish Ideas:Drink Umbrella

On to 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 wait to add the OJ and Cranberry Juice (the liquids to replace the water). The batter gets pretty stiff before you add the liquids, so don't panic, it's normal.  Mix it together and remove one-third of the batter and place in another bowl. 


Step 2: Add one-third of the called for amount of water with Cranberry juice to the one-third of the batter.  Mix well.  If you'd like it to be red like a Cranberry, add a little Red Gel food colouring and mix well. 


Step 3: Now add two-thirds of the called for amount of water with Orange Juice to the two-thirds of the batter.  Mix well.  If you'd like it to be more orange , add a little Orange Gel food colouring and mix well.

Step 4: With all that measuring, dividing and mixing out of the way, it's time to get the batter in the cupcake liners.  Add some of the orange batter into your cupcake liners.  Using a teaspoon add a spoonful of the pink batter.  Add a little more orange batter and then add a teaspoon on pink batter.  Once you've filled all your cupcake liners, take a toothpick and swirl the batter to make a marbling effect.

Step 5: Put your cupcakes in the oven and bake as directed.


Step 6: Using your mixer, toss in the vanilla icing, butter, and a splash of Peach Schnapps and mix 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.  Also, if you want to add more Peach Schnapps, go for it!  You can always add more icing sugar to thicken it back up if it gets too runny.

Step 6: It's finally time to top your cupcakes with icing!  Feel free to ice them how you want - using a piping bag, spoon or a knife.  Garnish your cupcake with whatever makes you smile:)  I used a drink umbrella.

Happy Faking!

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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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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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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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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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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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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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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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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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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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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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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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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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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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Strawberry Balsamic Cupcake

Looking for a sweet treat for your Valentine?  This is the perfect cupcake that will wow and woo. Besides, how can you go wrong with chocolate, strawberries and balsamic married together into a cupcake!  For this recipe I used a cupcake corer, but it's not necessary.  But before I get into that, let's get to the ingredients.  For this recipe you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Milk (to replace the water your recipe calls for)
• 2 ounces of Unsweetened Chocolate (melted)
• 2 cups of Fresh Strawberries (cut in quarters length wise)
• 1/2 cup Balsamic Vinegar (reduced)
• Pinch of Pepper (optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

Alright, here's the recipe...

Step 1: For the most part, follow the direction of your Chocolate Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with Milk.  Melt down the 2 ounces of Unsweetened Chocolate - but be careful not to overheat or burn the chocolate.  Mix the melted chocolate into your batter until fully incorporated.

Step 2: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 3: On to the Strawberry and Balsamic combo - YUM!  Pour 1/2 cup of Balsamic Vinegar in a saucepan and reduce on a low-med heat.  Once it thickens enough to coat the back of a spoon, remove from heat and add a pinch (or more) or pepper if you'd like and stir well. Let cool.

Step 4: 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 5: Lightly toss your Strawberries in the lukewarm Balsamic reduction.  Spoon the Balsamic coated Strawberries into the centre of your cupcakes and SAVE the remaining Balsamic reduction for your icing!

Step 6: Mix together your White Icing, butter and remaining Balsamic reduction on high until smooth. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.Pipe your icing on around the outside of your cupcake so that you can still see the Balsamic Strawberries and that's it!  If you aren't eating them right away, you'll need to refrigerate them.

Happy Faking!

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Chocolate and Peanut Butter Cream Cheese Cupcake

This is THE cupcake that started it all.  The first real Faking Fancy Cupcake that I concocted that made me think you can Fancy-up any cake mix.  I'll be making these this weekend for my sister's birthday, so I thought I'd finally share this yummy recipe that was inspired by a cake my former colleague's wife made from scratch.  For this perfect flavour combination you'll need...  

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Milk (to replace the amount of water your cake mix calls for)
• 4 ounces of Bittersweet Chocolate (melted - for cake)
• 2 cups of Cool Whip (one for the icing and one for the glaze)
• 4 ounces Semi-Sweet Chocolate(melted - for glaze)
• 1 - 8oz package of Cream Cheese (room temperature)
• 1/2 cup Peanut Butter
• 3/4 cup Icing Sugar 
• Garnish Ideas: Halves or crumbles Peanut Butter Cups 

And here's the recipe...

Step 1: As per usual, kinda  follow the directions on your Chocolate Cake Mix. Go ahead and preheat your oven and add the oil and eggs...but DO NOT add the water. Instead, replace the water it calls for with Milk.  Mix the ingredients together until it is smooth.

Step 2: Melt down the 4 ounces of Bittersweet Chocolate. Be careful not to overheat or burn the chocolate - use a double boiler if you're prone to burning chocolate in the microwave.  Mix the melted chocolate into your batter until fully incorporated.  .

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: While you're waiting for your cupcakes to cool, start making the glaze. Melt together 4 ounces of semi-sweet chocolate.  Add one cup of Cool Whip and mix well until fully incorporated.  Let the glaze cool while you move on the the peanut butter cream cheese icing!

Step 5: Now for the yummy peanut butter cream cheese. Beat the Cream Cheese and Icing Sugar together. Add in the peanut butter and remaining one cup of Cool Whip. Mix well until it is smooth.

Step 6: Now it's time to put it all together.  Spoon or pipe on your peanut butter cream cheese icing.  You'll be topping it with the chocolate glaze, so you can be extra lazy and sloppy on this step.

Step 7: Next, place the warm chocolate glaze mixture in a piping or a Ziploc bag.  Cut the tip off the bag and drizzle as much, or as little, as you want over the top of each cupcake.  For garnish, top with half a peanut butter cup or peanut butter cup crumbs.  If you aren't eating these delicious cupcakes right away, I'd recommend keeping them in the refrigerator or in a cool place for optimal cream cheese icing enjoyment.

Happy Faking!

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Chocolate Zucchini Cupcake

The New Year often brings about New Year's resolutions like eating healthier or cutting down on sweets.  This recipe isn't a super healthy choice, but it does up the calcium and  veggie intake!  For this sort of  healthy recipe you’ll need…

• 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 Chocolate Icing
• Plain Greek Yogurt (replace the water your recipe calls for with this)
• 1 cup of shredded Zucchini
• Butter (room temperature...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Idea: Fresh Slice of Zucchini (serve immediately if you're garnishing with this!) or skip the icing and Dust with Icing Sugar

And here's my kinda healthy recipe...

Step 1: Preheat your oven as directed on the Chocolate 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 Plain Greek Yogurt. Mix the ingredients together until smooth. Add in 1 cup of Zucchini and gently mix into the batter 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 made my classic Chocolate Icing by mixing together the store bought chocolate icing and around 1/2 cup of butter on high until smooth.  If it's too buttery for you or you need to thicken the icing simply add in some icing sugar.  If you want to keep the calories low, you can always skip the icing and eat them as is or lightly dust with some icing sugar.  And that's it!

Happy Faking!

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Black and White Cupcake

Throwing a New Year's Eve party?  Or maybe you're heading to a party where you need to make the kids and adults happy. This cupcake is the perfect combo of classy look and classic taste.  Besides, who doesn't love a little chocolate and vanilla in one tasty treat?  For this cupcake I used some cute white snowmen sprinkles, but you could use a daintier sprinkle depending on the event you're attending.  For this cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 4 ounces Semi-Sweet Chocolate (melted)
• Store bought Chocolate Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: White Sprinkles

And now the recipe...

Step 1: Follow the directions of your White Cake Mix - preheat your oven and add in your eggs, oil, and water.  I usually just throw all three whole eggs in and don't bother separating as directed on the package. Mix all the ingredients together until the batter is smooth.  Reserve one cup and a half of the batter and spoon the rest of the batter into your cupcake liners.

Step 2: Melt the Semi-Sweet Chocolate in a double boiler. Once fully melted, add the remaining one cup and a half of batter and mix until fully incorporated and smooth. Spoon around a tablespoon or so of the chocolate batter in the centre of the white batter and bake as directed on package. Once done, cool completely before icing.

Step 3: The icing is super simple.  If you'd like, you can make vanilla icing instead of chocolate or do a combo of both! I made Chocolate Icing by simply mixing together your store bought chocolate icing and butter on high until smooth. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.  Once you're happy with the taste and consistency it's time to ice your cupcakes! .

Step 4: Layer on as much or as little of your icing as you'd like.  If you're going for a classy look you'll want to use a piping bag. To garnish your cupcake use a simple sprinkle or if you decide to use a vanilla icing, try adding some chocolate curls.

Happy Faking!

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