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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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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Orange Creamsicle Cupcake

Whether you're looking for the taste of summer or a Halloween appropriate treat, this cupcake has lots of flexibility.  Plus, it's both kid and adult friendly!  For this recipe you'll need...

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water, but no water required for this one)
• 1 cup of Cream  (this will replace some of the water your cake mix calls for...feel free to use any cream you want like whipping cream, blend cream, or even coffee cream)
• Orange Juice
• Zest of Two Oranges (Some for the cake and some for the icing)
• Store bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Orange Food Colouring (gel is preferred)
• Garnish Ideas: Candy Corn for Halloween or half a Popsicle stick 

On to the recipe...

Step 1: Preheat your oven as directed on the cake mix package.  Add all the ingredients your Vanilla Cake Mix calls for EXCEPT for the water.  Instead of the water, replace one cup of the called for amount with Cream and top the rest off with Orange Juice.  So, if your recipe calls for 1 1/3 cup of water, add one cup of Cream and 1/3 of a cup of Orange Juice. Then add the zest of one orange.  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: For the icing, I decided to make it as authentic to a Creamsicle as I possible could, so I made the centre of the icing vanilla and wrapped it in orange flavoured icing.  To do this I had to make my icing in two steps, but it's really easy!  First, make the base of your icing by mixing together your vanilla icing and butter on high until smooth.  Give it a taste and if it's too buttery for you, add some icing sugar.  Once you're happy with the taste and consistency, you're ready to add a dab on top of your cupcake.  Try to put it as close to the middle as possible. I used a piping bag with tip #12 to make it a little easier.

Step 4: Now that you have your cream filled centre, it's time to make the orange flavoured icing!  Simply add the zest of one orange and a tablespoon of Orange Juice and mix it together on high.  To give it a true Creamsicle colour, add some Orange Food Colouring.  I prefer the gel food colourings because it doesn't alter the consistency of the icing.  Then, simply cover your vanilla icing over with the orange flavoured icing.  You can use anything you like to add the icing onto your cupcake, but it is easiest to use a piping bag.  And that's it!     

Happy Faking!

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White Chocolate Raspberry Cupcake

My friends LOVE the Red Velvet Cupcake, but they needed some white or vanilla flavoured cupcakes for their wedding to complement the decadent milk chocolate wedding cake being served.  So, I created something that would be the perfect pairing - a White Chocolate Raspberry Cupcake.  It was a huge hit!  For this summery treat you'll need... 

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Buttermilk (how much? Whatever amount of water you're suppose to add to your mix)
• 4 ounces of White Chocolate (melted)
• 1/2 cup finely chopped Raspberry Flavoured Craisins
• 1 - 8oz package of Cream Cheese (room temperature)
• 1/4 cup of Butter (room temperature)
• 2 teaspoons of Vanilla
• Icing Sugar
• Garnish:  Fresh Raspberries

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.

Step 2: Replace all of the water your cake mix calls for with Buttermilk.  Mix the ingredients together until it is smooth.

Step 3: Melt down the 4 ounces of White Chocolate and be careful not to overheat or burn the chocolate.  Mix the melted chocolate into your batter until fully incorporated.

Step 4: Now, that your batter is nice and smooth, stir in 1/2 cup finely chopped Raspberry Flavoured Craisins.

Step 5: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 6: Now it's time to make the BEST part of this cupcake...the cream cheese icing!  Beat the Cream Cheese and Butter together until fully incorporated.  Add in the vanilla and slowly add in icing sugar until it tastes the way you like it.  Once it's as sweet as you like it, make sure that your icing is mixed well and is smooth.

Step 7: Icing time!  I always top my cupcakes with HEAPING amounts of icing, so you may want to double your icing recipe.  To ice these I used a piping bag and tip #1M.  Then, I topped it with a fresh raspberry.  Finito!

Happy Faking!

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White Chocolate, Passion Fruit and Peach Cupcake

Well, it looks like we have a three way tie for second in the cupcake flavour voting for my friends' wedding.  Right now it's between the Berry-Lemony Cupcake, the Lemon Coconut Cupcake, and the White Chocolate, Passion Fruit, and Peach Cupcake flavours.  To help with the decision making, here's the recipe for the White Chocolate, Passion Fruit, and Peach Cupcake. But first, to make this sunshine, summer delight you'll need ...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• 4 ounces White Chocolate
• 1 cup of Passion Fruit and Peach Curd (some for the batter and some for the top of your cupcake - I bought this at the grocery store)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional) 

And now the recipe...

Step 1: Follow the directions of your White Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  You'll notice that White Cake Mixes call for egg whites only and not the whole egg.  I usually don't bother with that and add the whole egg.  Mix together the batter until smooth. 

Step 2: Now it's time to add some sunshine flavour.  Add 1/2 cup of Passion Fruit and Peach Curd and mix it into the batter until fully incorporated. Melt 4 ounces of White Chocolate and slowly mix it into your batter.  Be careful not to burn your White Chocolate.  I would recommend melting it in a double boiler.  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 the cupcakes are cooling, why not make the icing?  Using you mixer, mix your 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: To assemble your cupcakes with the icing and Passion Fruit and Peach Curd you can be as creative as you like.  I decided to make my Passion Fruit and Peach Curd the hero by piping my vanilla icing on in the shape of a bowl.  Then I filled the centre with the Passion Fruit and Peach Curd - TA DA! 


Happy Faking!

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Nerdalicious Cupcake

Looking for a colourful, sugarfilled cupcake for the kids, or big kids, in your life?  This Nerdalicious Cupcake will definitely hit the spot!  Not only do the nerds add fun colours throughout the cake and icing, but it also adds a tangy flavour.  To make this cupcake you'll need...

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• One Large Pack (170g) of Nerds (if you want more to garnish your cupcakes, pick up two packs)
• Store bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

Time for the super simple recipe...

Step 1: Follow the direction of your vanilla cake mix - from preheating your oven through to adding the eggs, oil, water, etc.  Mix all the ingredients together until the batter is smooth.  Now it's time to nerd it up!

Step 2: Add around half of your pack of Nerds.  Fold the nerds into your batter.  If you're relatively quick and careful, the colours won't run!  But if they do, don't worry about it.  Spoon the batter into your cupcake liners and bake as directed on package.  Place in oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 3: For the nerd icing, mix together your vanilla icing and butter on high until smooth.  Give it a taste and if it's too buttery for your taste, add some icing sugar.  Once you're happy with the taste, mix in half of your remaining Nerds.  If you have two packages, add as much as you like!  The rest is just to garnish.

Step 4: Because of the Nerds you won't be able to put the icing in a piping bag, so you'll need to spoon the icing on top of the cupcakes.  Then, garnish with a sprinkling of nerds.

Another Icing and Garnish Option: Ok, I'll admit it... if I wasn't so lazy I would have probably done it this way to start.  Make your vanilla icing as directed in step 3, but don't add the Nerds.  Pipe or spoon your icing on the cupcake.  Pour your Nerds in a bowl and dip the top of the cupcake with icing in the Nerds OR roll the cupcake fully in Nerds for a fully coated icing.  Yummy and crunchy!

Happy Faking!

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Café au Lait Cupcake

Just when you thought chocolate couldn't taste any more delicious, mix in some Java and heaven becomes even more heavenly!  This is a great cupcake if you're looking for a caffeine jolt in the form of a sweet treat. It's really easy, but looks pretty fancy.  Plus the name is kind of fancy too being in French and all.  For this 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 Vanilla Icing
• Coffee (enough to replace the water your cake mix calls for)
• 2 Tablespoons Coffee Flavoured Spirit or Liqueur
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Options: Chocolate Covered Coffee Bean or a Coffee Bean

And here's my easy 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 Coffee. You can use perked coffee or instant coffee, what ever you have on hand. 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: Now for the yummy coffee flavoured icing…mmm. Using you mixer, throw in the vanilla icing, butter, and Coffee Flavoured Spirit or Liqueur and mix on high until smooth. If you don’t want to add alcohol, feel free to substitute it with coffee, but you’ll probably want to add more than 2 tablespoons to get the flavour in the icing.  Give your icing a taste and if it's too buttery for your liking or too runny, add in some icing sugar.

Step 4: It's time to ice your cupcakes.  I used a piping bag and tip #12.  To top off this Chocolate Java treat, you can garnish it with a chocolate covered coffee bean or even a single coffee bean..

Happy Faking!

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Strawberry Short-Cupcake

Believe it or not, I have never been a fan any dessert whip topping.  It's weird, I know.  I love ice cream, cream sauces and even whip cream on hot drinks, but on or next to a dessert, no thanks.  But I do LOVE strawberries and tarts, so I've often created versions of strawberry shortcake desserts, minus the whip.  This is my version of a  Strawberry Short-Cupcake.  To make this berry-delicious treat you'll need...

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store Bought Vanilla Icing
• 1 package of Active Dry Yeast
• 1 1/2 cups of Freeze Dried Strawberries (1 cup for the cake and 1/2 cup for the icing)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (enough to thicken your icing)
• 1 cup of Cool Whip

Recipe time...

Step 1: To start, use the amount of water your cake mix package calls for, but use warm water.  Dissolve your Active Dry Yeast into the warm water. Once the Active Dry Yeast is fully dissolved, follow the rest of the directions for your Vanilla Cake Mix except for the preheating your oven part.

Step 2: Mix the batter until smooth.  Gently fold in 1 cup of the Freeze Dried Strawberries and let your batter thicken for a little while (I've waited as long as 30 minutes).

Step 3: Once your batter has thickened, spoon it into the cupcake liners.  Place in the oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 4: Before you start making your icing, grind 1/2 cup of Freeze Dried Strawberries into a fine powder using a food processor or mortar & pestle.  Now it's time to make your icing.

Step 5: In a mixing bowl add the 1/2 cup of powdered Freeze Dried Strawberries, Cool Whip, Store Bought Vanilla Icing, and Butter.  Mix on high until smooth.  Add icing sugar to thicken the icing to the desired consistency. 

Step 6: To ice your cupcakes, feel free to use a piping bag, spoon, or knife.  I used a piping bag with tip #12.  You can garnish your cupcake with a chocolate covered strawberry or a strawberry candy, but I thought it looked yummy with it's light pink icing alone.  And that's it! 

Happy Faking!

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Cookies n' Cream Cupcake

Here it is! My second most popular cupcake to date.  You'll have to stay tuned for my most popular:)  It's SUPER easy to make and delicious!  It also looks pretty fancy with the chocolate glaze on top.  For this recipe you will need:

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Mini Oreos
• Cool Whip
• Semi-Sweet Chocolate

And now the recipe...

Step 1: Follow the direction of your vanilla cake mix - from preheating your oven through to adding the eggs, oil, water, etc.  Mix together the batter and spoon some into your cupcake liners to just cover the bottom - but not too much because you'll now need to...

Step 2: Add two or three mini Oreos in each cupcake and cover them with the batter.  Once they are completely covered, put one more Oreo on top for good measure.  Place in oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 3: And now it is time to ice them!  In a bag, smash up some Oreos.  You can use your hands or use a rolling pin for finer crumbs. I always opt for the rolling pin method - it's much faster.

Step 4: Now it's time 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 5: Add vanilla icing and butter in mixing bowl and mix on high until smooth.  Give it a taste and if it's too buttery for your taste, add some icing sugar.  Once you're happy with the taste, mix in the Oreo crumbs (as little or as much as you want) but keep enough to sprinkle over the top of the cupcakes.  Because of the chunks of Oreo you won't be able to put the icing in a piping bag, so you'll need to spoon the icing on top of the cupcakes.

Step 6: And now it's time to top your cupcakes with the glaze and Oreo crumbs.  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, sprinkle some Oreo crumbs on top.  DONE!!!

Happy Faking!

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