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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Bakers Unite for United Way

As a fundraiser for United Way, many of my colleagues and I hit our kitchens this past weekend and baked up a storm for our company's United Way Bake Sale. Every baked good variety you could think of was represented and, surprise surprise, I made cupcakes.  Since it's so close to Halloween, I decided to make something that was Halloween themed, or at least in colour - Orange Creamsicle Cupcakes.  Although I didn't get a chance to have one myself because they sold out quickly, from what I heard they were quite good.

I also raffled off a dozen Christmas themed cupcakes for the upcoming holiday season - big congrats to JT for being the lucky winner.  I wonder what festive flavour she'll choose...or maybe she'll decide on a tried and true flavour already featured or sampled. I guess we'll all have to wait and see.  But in the mean time, I'll share my seemingly popular cupcake at today's bake sale in my next post, the Orange Creamsicle Cupcake.

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Pumpkin Patch-Pie Cupcake

Love pumpkin pie or just looking for a fun Halloween themed treat? Well, look no further, I've got you covered.  This recipe takes pumpkin pie to a whole new form of deliciousness - cupcake style.  You can serve it as is, or you can add a few little garnishes to make it even more Halloween-ey.  For this recipe you'll need:

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water, but no water required for this one)
• 1 Cup of Pure Pumpkin  (replacing part of the water called for)
• Milk
• 3 teaspoons of Cinnamon (1 teaspoon for cake and 2 teaspoons for icing) 
• 1/2 teaspoon Ground Ginger
• Pinch of Ground Cloves
• Store bought Chocolate Icing
• 1 baked pie crust, crumbled
• Garnish Ideas: Spooky Chocolate Designs or Pumpkin Shaped Candy

And here's my fun, spooky and easy recipe...

Step 1: Preheat your oven as directed on the cake mix package.  Add all the ingredients your White Cake Mix calls for EXCEPT for the water.  Instead of the water, replace one cup of the called for amount with Pure Pumpkin and top the rest off with Milk.  So, if your recipe calls for 1 1/3 cup of water, add one cup of Pure Pumpkin and 1/3 of a cup of Milk. Then add 1 teaspoon of Cinnamon, 1/2 teaspoon of Ground Ginger and a pinch of Ground Cloves.  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, simply mix in 2 teaspoons of Cinnamon into the icing and mix well. Spread your chocolate cinnamon icing on top of your cupcake.

Step 4: And now it's the fun part!  Dip your cupcake icing side down into the pie crumbs.  And that's it!  You can serve them as is or add a fun garnish.  I used a Chocolate Decorator to create my own spooky shapes and made a spooky pumpkin patch seen with a couple of candy pumpkins.   

Happy Faking!

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Fancy Stuff Review #2 - Chocolate Decorator

A little while ago my friend was at an Epicure party and she bought a little device simply called a Chocolate Decorator (also called a Decopen).  Since she wasn't going to use it right away, she gave it to me to experiment with - thanks AM.  Well, after the big move move, multiple trips to the Rock and a chaotic few weeks at work, I finally had the chance to try it out.  In fact, I also finally baked my first batch of cupcakes at my new place!

So what is the Chocolate Decorator or Decopen exactly?  Well, as you can see in the picture to the right, it kind of looks like a mini plastic pot with a nozzle.  To use it, all you need to do is take the cover off, add in some chocolate, stick it in the microwave to melt the chocolate, put the cover back on and decorate. Super easy and super awesome!  You can do all kinds of fun things with it like decorate a plate, draw designs on the top of desserts or create decorative chocolate figures you can put on your baked goods to make them look super fancy!  Surprise surprise, I did the latter and boy did my cupcakes look fancy... and spooky!  In preparation for Halloween I made a Pumpkin Patch-Pie Cupcake complete with a spooky touch.  Stay tuned for the recipe in my next post.

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Faking Fancy Wedding Cakes(?) Part III

Happy Thanksgiving!  Today I am thankful that I'm not making that darn wedding cake.  Yes, I think it may have scarred me for life.  I keep saying it was the first and last wedding cake I will ever make...we'll see if someone can sucker me into it again.  But all that said, I do owe you the final installment of my Faking Fancy Wedding Cakes(?) adventure...

It was the day before the wedding. The wedding cakes were baked, the icing was mixed and the test cake was a breeze to assemble. Things were looking up for the big wedding cake assembly day, until I remembered that the cakes were still in the freezer...ooops - I blame it on the wine the night before at the rehearsal dinner.  But it was still only early so I took them out and they were good to go an hour later.

To keep the stress to a minimum on the day of the wedding, we decided to assemble the cake at the venue (a small local brewery) and simply place it in the cooler on site.  That way we didn't have to deal with the stress of transporting it.  Besides, things were stressful enough seeing how we were being hit by a Tropical Storm, and there was still one guest coming from Ontario who hadn't arrived.  After many blustery, rain soaked trips back and fourth from the car to the house, we were finally all packed and ready to go to the brewery.  

Of course, what we packed into the car needed to be transported into the brewery, which meant we were in for another wind and rain beating.  But despite the rain and wind, it wasn't too uncomfortable because it was warm and HUMID.  As we entered the brewery, the humidity outside was amplified inside - trouble!  We made our way up to the room only to discover it was not air conditioned.  In fact, the entire brewery was not air conditioned. Plus, they had me in the same room that their brewery tour stopped in...not a good scene.

After barely icing the bottom layer, my icing quickly became a soupy slop and it became nearly impossible to get the icing to stay onto the cake.  After a quick scramble, we managed to find the only room that had some form of air conditioning which was a tiny office with an even tinier portable air conditioning unit.  Hovered around the air conditioner, I slowly piped on the icing while JS followed quickly behind with a spreader to keep the icicng from falling off.  After the messiest icing job in the world, we threw it in the fridge to harden.  Once the icing had hardened and stabilized on the cake, I quickly took off the excess icing with a hot knife.  After a few choice words, we finished the third tier and got the heck out.

The next morning I went down to the brewery with my father to add the flowers...and to see if the cake had survived.  Thankfully it had made it through the night and I added the final few touches.  It took me a little longer than I expected, but I managed to finish decorating the cake, prep for the wedding and make it to the pre-wedding photo shoot because..did I forget to tell you...I was in the wedding party too!

When the ceremony was over, my Mom was hesitant on bringing the cake out before the cake cutting ceremony because of the heat.  But, as I said to her, there was NO WAY I was NOT having it out for people to see after all my slave work. So we put the cake on display and it survived in the heat.  And so ends my first and last wedding cake I plan on making in this lifetime.  Big THANKS to Donna McMullin for taking photographic evidence of my labour.  And although it was quite lovely, I really believe that cupcakes are the way to go and are so much cuter!

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Cake Truffles

When life gives you too much cake, make CAKE TRUFFLES!  This is a simple, tasty and fancy treat you can make with any leftover cupcakes or cake.  All you need is some chocolate and some leftover iced cake and you're ready to go!  I made this with the leftover wedding cake from my sister's wedding and they were a HUGE hit.  In fact, if I had my time back I would have packaged them to go as a fun parting gift for her guests.  That way they could have their cake and take it home too! So here's what you'll need...

• Left over iced cake (or you can bake a cake and add icing to the mix)
• At least 1 cup of chocolate (milk, white, dark...it's up to you)

To make your cake truffles, all you need to do is...

Step 1: Mix the cake and icing together until it is a big bowl of mush.

Step 2: Once it's all mixed together, spoon out a table spoon or so of the mixture and roll it into 1 1/2 inch balls.  I highly recommend wearing gloves while you roll them, but you can use your bare hands.  Once rolled, place each ball on a platter and place them in the freezer until they are firm - around 30 minutes.     

Step 3: It's time to melt some chocolate.  The amount of chocolate you need will depend on how many cale balls you made.  Plus, it's easier to dip if you have plenty of chocolate in the bowl.  So, I would melt around 1 cup of chocolate for 24 truffles.  You can use any kind of chocolate.  I used milk, white and dark chocolate so that I could get a pretty platter of colour.  Big thanks to Donna McMullin for the great pic of my truffles. 

Step 4: And now for the dipping.  Take a fork or skewer and stick it into your frozen cake ball.  Dip it into the melted chocolate and coat the ball.  Place the chocolate covered cake ball on a platter lined with wax paper.  Once your tray is full, place it in the fridge to harden the chocolate.  And that's it!  I recommend serving them cold, but you can let them get to room temperature if you want.  And you can even freeze them for later.  If you like, you can add sprinkles on top of your truffles or drizzle them with a different colour chocolate.

Happy Faking!

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Faking Fancy Wedding Cakes(?) Part II

As I'm sure you all expected, the continuation of my Faking Fancy Wedding Cakes(?) adventure was far from smooth.  But it did start off smoother than I could ever imagine, which should have been my first clue that this was going to turn from great to horrendous! 

My first day home started with me making the biggest batch of cream cheese icing I've ever made in my life!  The only glitch when I was making the icing, was not realizing how high the mixer was on when I stopped it so that when I turned it on after adding icing sugar, I ended up wearing a lot of it.  But that was more hilarious than disastrous. 

Following making the icing, I iced my extra sample cake that was going to be taste tested at the rehearsal dinner - I know, brilliant, but not so brilliant if it turned out to be awful prompting an emergency late night baking session.  Lucky for me I iced it beautifully and it was a HUGE hit.  But I did have a lot of cake left over because it was a giant 16 inch round cake, so I decided to make cake balls to serve at the wedding.  That way people could take home a little piece of cake truffle to go.  But of course that turned into a late night project that had me enjoying my wine through a straw as I rolled and dipped each truffle... around 100 of them! 

So I'm sure by now you're wondering what was so terrible about the final end product - the wedding cake.  Especially since all of this all sounds only slightly insane.  I have to admit, all of the events leading up to said wedding cake also had me thinking that the next day was going to be a breeze, so foolish of me...but you'll just have to wait for the Part III installment to hear just how brutal it was.  Your only hint is Tropical Storm.  But before I post Part III, my next post will be the simple recipe for Cake Truffles - a delightful treat I had never heard of until the lovely RL brought them to a Frisbee practice.  So stay tuned for the simple recipe and Part III of Faking Fancy Wedding Cakes(?).

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Quick Tip #7 - Freeze for Later Gator

If you ask me, you can never make too many cupcakes.  If you don't have room to finish eating them, chances are a kind friend, colleague or neighbour will help you out and take them off your hands.  But if you want to keep them all for yourself, or just have some cupcakes on hand just incase you have some unexpected guests, you can always freeze your leftover cupcakes - preferable un-iced!

How?  It's easy.  First, take your un-iced cupcakes and wrap each of them individually in some plastic wrap.  Then, place them in a freezer bag and remove as much air as possible before sealing the bag and putting it in the freezer.  You can go as extreme as sucking the air out with a straw, but it's up to you and  how far you will go to protect your cupcake treat!  If you're worried about all your efforts being crushed in the freezer, put the bag in a plastic container or tin to keep it safe from the Thanksgiving turkey rolling over onto them.

I recently passed this advise along to a close friend who made the ever popular Cookie n' Cream Cupcake for her husband's birthday.  Check out her blog, The Petit Cadeau, on how to fancy this recipe up even more plus get lots of great gifting tips and ideas!

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Faking Fancy Wedding Cakes(?) Part I

It was a labour filled Labour Day weekend for me this year, complete with a wedding cake mixing and baking marathon.  Before my wedding cake marathon began, I was feeling pretty prepared; despite NEVER having made a cake that big EVER in my life.  My husband's aunt had dropped off all the pans I needed, complete with her Cake Bible lovingly duct taped together for further baking back-up (thanks SR).  My mother had picked up "all" the necessary ingredients to bake multiple layers of red velvet cake.  My father had arranged for me to use the industrial mixer to help mix the MASSIVE amount of batter.  I was set, but even the best laid plans have their hiccups...

But before I share the kink in my smooth plan of attack, here are a few important facts you need to know...

• Time slot available in kitchen to use industrial mixer = 7am - 8am
• Number of hours of sleep before heading to kitchen = 4.5 hours...if that - thanks for the coffee TB
• Discovery of BIG problem = 6:30am

As I mentioned earlier, my mother had picked up all the ingredients for the cake.  You see I don't live in the Province where the cake was being made, so I wasn't able to do it myself.  But there isn't really anything overly complicated required, just some cake mixes, eggs, oil, buttermilk, bittersweet chocolate and red gel food colouring.  Now it's not everyday that you need red gel food colouring, but I had left a sample container with my mother before I left to head back to the Maritimes. Seems pretty easy, but apparently it looks just like red gel letter piping - I love you Mom!

As you can imagine, the RED part of the red velvet cake is kind of important.  And this is where I owe a huge THANK YOU to the amazing crew at Michaels!  At 6:45am a security guard answered the phone and he, along with the early morning crew who were just arriving to work, bailed me out of a BAD situation. Long story short, I got my extra jars of red gel food colouring, the batter was mixed, the dishes were washed and I was out the door on time with all my red batter ready to be baked! 

For those of you wondering how the baking of the cakes went...well, they look good.  I have them frozen in my parents freezer and will be heading back in just a few short days to ice, decorate and assemble the thing before the big day.  Let's hope I don't discover that they taste terrible and have to arrange a late night baking session at the 11th hour.  Wish me luck and stay tuned for Part II of my Faking Fancy Wedding Cakes adventure!

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Home Sweet Home

After lots and lots of packing and moving boxes from point A  to point H, we are now officially home sweet home!  Unfortunately we are not fully unpacked, but my kitchen is, and that's all that really matters.

But as much as I'm enjoying our new stomping grounds, I'm being whisked back to my homeland for a quick weekend filled with cupcakes - that I don't need to bake - and my toughest baking challenge to date...my sister's wedding cake.  Yes, I have foolishly agreed to bake, ice, and decorate my sister's wedding cake.  If that's not love (or stupidity), I don't know what is.

The cake will be a red velvet cake with cream cheese icing - her favourite.  And although I had every intention of not faking it with my own recipe and making it from scratch, the faking version won the taste test and my life is hopefully going to be a little easier because of it.  So stay tuned for the next post where I go, temporarily, from Faking Fancy Cupcakes to Faking Fancy Wedding Cakes, equipped with an industrial mixer and all.  If you have any tips to pulling this off or just some advise to keeping me sane, it will be much appreciated!  Wish me luck and be thinking of me this Sunday as I try to fake the biggest cake of my life...oh what was I thinking?  Maybe now is the time to get a Twitter account...

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Dulce de Leche Cupcake

Sometimes you just need a little something sweet to get you through a tough day.  If you're looking for that perfect little sweet little indulgence, here's the perfect cupcake that is sure to fit the bill and make you smile.  To make this delightfully sweet treat you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• 1 Jar of Dulce de Leche Topping
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish (optional): Milk Duds

On to the recipe...

Step 1: Follow the direction of your Chocolate Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  Mix together until the batter is smooth..

Step 2 : After that you have a few options on how you'd like to add in the Dulce de Leche topping into your batter.  Your first option is to add around 1/3 of a cup directly into the batter and mixing it through.  Your second option, and my preference, is to add a couple of small dollops of Dulce de Leche into each cupcake (alternating a small spoonful of batter then a small spoonful of Dulce de Leche) or spooning some Dulce de Leche directly on top of the cupcake batter as you fill your cupcake liners.  By doing it the second way, the bottom of your cupcake gets all sticky and gooey  - almost like you soaked it in the Dulce de Leche - YUM.  Either way, it's yummy and completely up to you.


Step 3: Fill you cupcake pan liners around 3/4 of the way. Don't overfill your cupcake liners because you'll need some space between the cupcake and the top of the liner to act as a barrier to top the cupcake with the Dulce de Leche topping.  Place in the oven 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.  Give it a taste and if it's too buttery for your taste, add some icing sugar.  Once you're happy with the taste, you're ready to put together your Dulce de Leche Cupcake .

Step 4: Now it's time to assemble your sweet Dulce de Leche Cupcake.  Spoon on as much or as little Dulce de Leche topping over the top of your cupcake.  The Dulce de Leche topping won't soak into your cupcake much, so you'll only need enough to spread over the top.  This is also why it it was important not to overfill your cupcake liners so that it can act as a barrier.

Step 5: Finally, it's time to ice your cupcakes.  Because of the Dulce de Leche topping, it's easier if you use a piping bag and tip, but if you'd like to can try spooning it on.  Finally, top your cupcake off with a Milk Dud or whatever garnish you choose.

Happy Faking! 

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Big Move, Big Counter... Bigger Messes?

Well, tomorrow is the big day...it's moving day.  Yes, at long last I will have a bigger kitchen with more counter space then I've ever been able to call my own.  Not only that, I am now the proud owner of a dishwasher, which I know JS is probably more grateful than me since he's normally the one to cleanup after my baking extravaganzas.  I can only hope - and I'm sure JS is hoping too - that my bigger space doesn't lead to bigger messes.

In honour of our new home sweet home, I'll be posting my recipe for the Dulce de Leche Cupcake. So be sure to check back in soon and stay tuned on what new treats will be turning out after the big move.
 

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Chocolate Peanut Banana-Buster Cupcake

When I was little, I grew up on two sandwiches: peanut butter & jam AND peanut butter & banana.  I've already made a cupcake version of my first classic childhood sandwich, so I felt it was time to make my other favourite as I bid farewell to my apartment and tiny galley  kitchen.   For this kinda 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, but maybe some milk!)
• Store bought Vanilla Icing
• Store bought Chocolate Icing
• 2 medium over-ripened  bananas puréed (you'll need enough to make up the  amount of water your recipe calls for- if you don't have enough banana just add some milk to top it off)
• Butter (room temperature...around 1 cup....but it's up to you)
• 1/3 cup Peanut Butter
• Icing Sugar (optional)
• Garnish Ideas: Peanut or Chocolate Covered Peanut

And here's my half healthy 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 puréed bananas. If you don't have quite enough bananas, top it off with some milk. You'll want to use really ripe bananas, ideally over-ripened bananas because they are easier to purée and taste better too. 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.  For this cupcake I made two icings for fun!  Really you could just make one, but I decided to go big since I'm leading my home!  First, icing number 1... this is the chocolate one that isn't really necessary.  All you need to do is mix together your chocolate store bought icing and 1/2 cup of butter on high until smooth.  Taste the icing and add some icing sugar if it tastes too buttery for your liking.  For icing number 2... the most important icing since it has the peanut butter... mix together your vanilla store bought icing, 1/2 cup of butter, and 1/3 of a cup of peanut butter on high until smooth.  If it seems too runny or isn't sweet enough for you, just add some icing sugar.

Step 4: Now it's time to ice your cupcakes.  First, layer on your chocolate icing.  I just used a spoon. After that, it's time to add the peanut butter icing.  I put mine in a piping bag and used tip #1M.  And that's it!  If you want to garnish your cupcake, you could use a Peanut or a Chocolate Covered Peanut.

Happy Faking!

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Mixer is Packed and Wants Out!

In just a few short weeks I will be saying good-bye galley kitchen and hello counter space!  We’re moving on up and I’m so excited to be baking up a storm in some new diggs soon.  Although I still have a few weeks to go before the big move, I had to tragically pack up my mixer the other day and it already wants out.  You see, I have kindly opted for a ten day visit to the Rock and will be leaving my significant other to pack while I’m enjoying the delicacies of my favourite province.  So, the least I could do was to pack up my most precious of things including my mixer and ice cream maker, among many other things.

But before I packed up my mixer, I baked one last cupcake in my old galley kitchen.  It’s a flavour I’ve been meaning to make for a while and it was thoroughly enjoyed at an impromptu barbeque at AM and JM’s – Chocolate Peanut Banana-Buster Cupcake.

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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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