A Is for Apple Cupcake

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Make a cupcake shaped like an apple.

Ingredients
• • • • • • 1 cupcake Red frosting 1 mini pretzel stick Melted chocolate 1 green gumdrop leaf 1 gummy worm

Instructions
1. 2. 3. Unwrap the cupcake and ice it with the red frosting. Dip the pretzel stick in melted chocolate, allow it to harden, then insert it for the stem. Add the gumdrop leaf (or make one with green frosting and a leaf tip). Cut a small "bite" out of the cupcake and insert the worm or just half of one!

B Is for Baseball Cupcake

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Make a cupcake shaped like a baseball.

Ingredients
• • • • 1 cupcake White frosting Red whip licorice Chocolate frosting

Instructions
1. 2. 3. Frost the cupcake. Using the stitching of a real baseball as your guide, recreate the pattern with the red licorice (or with red frosting and a writing tip). With chocolate frosting and a writing tip, sign the ball with the name of your child's favorite player.

Basketball Cupcakes

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Score big with resident hoop fans by making a batch of these tournament-time treats.

Ingredients
• • • • • Mini white cupcakes (ours is 1 inch tall) White frosting Orange decorators' gel Sugar cookies (ours is 3 inches in diameter) Mini basketball chocolates (available at candy stores or online at chocolateexpressions.com)

Instructions
1. 2. 3. For each basket, trim the cupcake flush with the wrapper's edges, if needed. Frost the cupcake and pipe a ring of decorators' gel around the edge. For the backboard, frost half of a cookie, then add decorators' gel details. Keeping the cookie flat, dab frosting where the basket will go and gently press the cupcake in place. Use another dab of frosting to secure a chocolate basketball. Let the treats set for at least a half hour before standing them up.

Cacti-Cakes

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Ingredients
• • • • • • Cupcakes White frosting Brown sugar or graham cracker crumbs Green Jujyfruits Red Jujyfruits Toothpicks

Instructions
1. 2. Coat your favorite cupcakes with white frosting, then dip them in "sand" (brown sugar or graham cracker crumbs). Skewer green Jujyfruits onto toothpicks, leaving a bit of each pick exposed. Use another toothpick, cut in half, to add a red Jujyfruits flower atop one of the arms, then stick a cactus into each cupcake.

Cub Cakes

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Your cubs will make tracks for the kitchen when they spy these paw-print cupcakes. Beware -cub cakes walk away from kitchens fast.

Ingredients
• • • • Cupcakes White or light chocolate frosting Mint patties Junior mints or chocolate chips

Instructions
1. 2. To make these treats, frost your favorite cupcakes with white or light chocolate icing (for a furry paw, mix the frosting with grated coconut first). Top each cupcake with a small mint patty. Then place three Junior mints or chocolate chips, points up, around the larger patty for claw marks.

F is For Flower Cupcake

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Make a cupcake shaped like a flower.

Ingredients
• • • 1 cupcake Yellow (or other color) frosting 1 nonpareil candy

Instructions
1. 2. With the leaf or star tip on your pastry bag, pipe petals from the center to the edge of the cupcake. Place the nonpareil in the center. Yellow makes a pretty sunflower, but you can make these flowers in all colors.

Flower Cupcake in a Cone

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Topped with candy flowers, these desserts draw partygoers in like, well, bees to blossoms. For a birthday celebration, you can tuck candles among the flowers.

Ingredients
• • • • 1 box of cake mix, any flavor Flat-bottomed ice-cream cones White frosting Large gumdrop disks, such as Sunkist Gourmet Fruit Gems (one 14-ounce bag can decorate 5 cupcakes)

Instructions
1. Prepare the cake batter according to the directions on the box. Fill the narrow bottom of each ice-cream cone with the batter. Set the cones on a baking sheet and transfer them to the oven, being careful not to tip them over. Bake at 350º for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool, then frost the tops.

2.

3. 4.

To make each candy flower, cut 6 wedges from the edges of a gumdrop disk and cut a green gumdrop disk into slices for leaves. Press the wedges into the middle of the cut flowers for flower centers, then arrange the candies on top of the frosted cupcakes. One box of cake mix yields 34 cupcakes (or make fewer and use the remaining batter for a small cake).

G Is for Grapes Cupcake

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Make a cupcake shaped like a bunch of grapes. Find More: Birthday Cakes, Holiday & Seasonal Cakes, Birthday Cupcakes

Ingredients
• • • • 1 cupcake Purple frosting Purple gumdrops 2 green gumdrop leaves (or 1 green gumdrop, halved)

Instructions
1. 2. Ice the cupcake with the purple frosting and arrange the gumdrops in a grape-bunch shape. Place the two leaf-shaped gumdrops at the top of the grape cluster.

K is For Kitty Cupcake

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Make a cupcake shaped like a kitty.

Ingredients
• • • • • • • 1 cupcake Orange frosting 1/2 peppermint patty, cut into triangles 2 candy corns 1 brown M&M 3 orange mini M&M's Black whip licorice

Instructions
1. 2. Pat the frosting onto the cupcake with a knife to create "fur." Use the mint triangles for ears, the candy corns for eyes, the brown M&M for a nose, licorice for whiskers, and the mini M&M's for a mouth.

L is For Ladybug Cupcake

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Make a cupcake shaped like a ladybug. Find More: Birthday Cakes, Holiday & Seasonal Cakes, Birthday Cupcakes

Ingredients
• • • • • 1 cupcake Red frosting 1 chocolate wafer Black whip licorice 1 black gumdrop

Instructions
1. 2. 3. Ice the cupcake. Carefully cut the chocolate wafer into two wings, then use a writing tip to cover them with dots. Support the wings with blobs of frosting on the edges of the cupcake. Insert the licorice antennae into the gumdrop head.

N is For Nest Cupcake

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Make cupcakes shaped like a mini monster, a nest or an octopus. Find More: Birthday Cakes, Holiday & Seasonal Cakes, Birthday Cupcakes

Ingredients
• • • • • 1 cupcake Chocolate frosting Chow mein noodles, dipped in chocolate Jelly beans 1 plastic bird

Instructions
1. 2. Frost the cupcake, then build a nest with the chocolate-covered chow mein noodles. Place the jelly-bean eggs inside and perch the bird nearby.

Penguin Cupcakes

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Looking for the perfect snow day treat? Suit up and make the penguin cupcake. Find More: Birthday Cakes, Holiday & Seasonal Cakes, Birthday Cupcakes

Ingredients
• • • • • Vanilla cupcakes Vanilla frosting Chocolate cookies (we used Keebler Fudge Shoppe Grasshopper Fudge Mint Cookies -- 3 halves per penguin for body and head) Dried apricots (cut into triangles for the beak and feet) Brown M&M's Minis (eyes)

Instructions
1. 2. 3. Have your child help make a batch of vanilla cupcakes with vanilla frosting. (Use your favorite recipe or 1 box of cake mix, which will make 24 cupcakes.) Buy or make 2 to 3 cups of frosting (save some for decorating glue). Decorate as shown, cutting the cookies in half with a knife (a parent's job) and using extra frosting to attach the apricot beak and the M&M's eyes.

R is For Rose Basket Cupcake

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See what's in bloom with these rose cupcakes.

Ingredients
• • • • • 1 cupcake Chocolate frosting Green-tinted coconut 5 candy or frosting roses 3 strands red whip licorice

Instructions
1. Unwrap the cupcake and frost in a basket-weave pattern using a basket-weave tip, as in the inset photo. (An easier alternative is simply to pipe a decorative edge around the top of the cupcake.) Add the coconut grass and the candy roses. Braid the licorice for a decorative handle. You can also make your own roses with a rose tip and pink frosting.

2. 3.

School o' Fish
by Joy Howard and Amy Kaldor-Bull

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Make a splash at your next gathering with this fish design, which comes together swimmingly from just M&M's and candy fruit slices.

Ingredients
• • • • • • 24 cupcakes 2 (16-ounce) cans of vanilla frosting food coloring (yellow, orange, blue, green) M&M's candy fruit slice toothpicks

Instructions
1. 2. Spoon 1/3 cup of the frosting into a ziplock bag and set it aside. In a bowl, tint 1/2 cup of the frosting with yellow food coloring. Evenly divide the remaining frosting among three more bowls and tint one portion orange, one blue, and one green. Cover all but one of the bowls with plastic wrap. Following the photo above, frost the first group of colored cupcake fi sh, then press four rows of identically colored M&M scales into each as shown (you'll need two 1-pound bags of M&M's altogether). Add 2 red M&M lips.

3.

Snip a corner from the frosting bag, then pipe a frosting eye onto each fish and press a brown M&M on top. Repeat with the remaining cupcakes and frosting, then assemble them into a fish shape. 5. Use a toothpick to attach a candy fruit slice onto five or six of the cupcakes as shown. Notes: Great for pool parties or parties with mermaid or under-the-sea themes.

4.

Spot of Tea Cupcakes

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Whether you invite the March Hare or your best friend to a Tea Party, this tea set of cupcakes, sent in by two FAMILYFUN readers, is the perfect thing to serve. Carrie Sharp of Suttons Bay, Michigan, celebrated her daughter Audrey's sixth birthday with the "teacups" plus PB & J tea sandwiches. And it was also teatime in San Antonio, where Andrea Schaper made teapot cupcakes and her husband played the proper British butler, accent and all, for their daughter Alexandrea's sixth birthday.

Ingredients
• • • • • • • • • • • • TEACUP 1 baked cupcake, unwrapped (per teacup) White icing Red shoestring licorice Zip-top bag M&M's Minis 1 sour ring Brown gel icing TEAPOT 2 baked cupcakes, unwrapped White icing 1 sour ring

• • • •

1 gumdrop Red shoestring licorice M&M's Minis 1 candy cane, broken in two

Instructions
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2.

3. 4.

To make the cups: Frost the sides of the cupcake with white icing. Use shoestring licorice to create the base and rim. Place some icing in a zip-top bag and cut off a very tiny end of one corner to create a pastry bag. Pipe some frosting over the rim for decoration. Add some M&M's Minis around the side (or use sugar decorations, which come in various shapes). Cut off about one third of the sour ring and insert the rest into the side of the cupcake for a handle. Make the "tea" with gel icing (brown gel for black tea or mix brown and white gel icing for tea with milk). To make the teapot: "Glue" two cupcakes together top to top with a dab of icing. Frost the sides and top. Place the sour ring and gumdrop on top for a lid. Embellish with shoestring licorice and M&M's Minis (or any other candies you like). Insert the straight end of the candy cane at an angle for the spout and the curved end sideways for a handle.

Spring Showers Cupcake

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If April rains have your kids in a gloomy mood, try whipping up a batch of these Spring Showers Cupcakes, sure to brighten even the grayest of afternoons.

Ingredients
• • • • • Cupcake Blue food coloring White frosting Airheads taffy Decorating gel

Instructions
1. 2. 3. To make one, use food coloring to tint white frosting light blue and spread it on a cupcake made from your favorite recipe. With scissors, cut a narrow strip of Airheads taffy for an umbrella handle. Bend up one end and set it on the cupcake. Cut a half-circle umbrella top from a second piece of taffy (scallop the bottom edge and add decorators' gel ribs, if you like) and place it over the handle. Finally, scatter blue decorators' gel raindrops around the umbrella.

Touchdown Treat: Football Cupcake
Give your team the home field advantage with these fun football-themed cupcakes.

Ingredients
•A cooled cupcake (baked from your favorite recipe) •Green and white frosting •Fruit leather •Pretzel stick •Chocolate-covered almond

Instructions
1.Frost a cooled cupcake (baked from your favorite recipe) with green frosting, then mark the yard lines with white decorators' gel. 2.For a pennant, wrap a fruit leather triangle around a pretzel stick and plant it in the field as shown. Set a chocolate-covered almond or brown almond M&M football topped with white decorators' gel laces on the field, and you're sure to score points with your favorite sports fans.

3.

Cupcakes for Cupid

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Cupid's arrow hits the mark with these heart-shaped treats. To create the heart shape, place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids). This will push the paper into the batter to form the notch in the heart.

Ingredients
• • • • • • • • • • • • • • • FOR YELLOW CAKE 3/4 cup unsalted butter, softened to room temperature 1 1/2 cups sugar 3 large eggs (for a white cake, use 6 egg whites) 3 cups all-purpose flour 2 tsp. baking powder 1 tsp. cream of tartar 1 1/3 cups buttermilk (or 1 cup buttermilk and 1/3 cup plain yogurt) 2 1/2 tsp. vanilla extract FOR BUTTERCREAM FROSTING 1 cup unsalted butter, softened to room temperature 3 cups sifted confectioners' sugar 2 tsp. vanilla extract 2 tbsp. light corn syrup 1 tbsp. milk

Instructions
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4. 5.

FOR CAKE: Preheat the oven to 350º. Butter and lightly flour your cake pans (see our list of pan sizes below). Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift together the dry ingredients. Mix the buttermilk, vanilla extract and butter mixture into the dry ingredients, 1/3 at a time, scraping the bowl frequently. To create the heart shape, place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids). This will push the paper into the batter to form the notch in the heart. Pour into the prepared pans and bake according to the times listed below, but check for doneness a few minutes early or until a toothpick inserted in the center comes out clean. Let the cupcakes cool, then remove the marbles or foil balls. Serves 10 to 12. FOR BAKING: Two 8- or 9-inch rounds or squares; bake for 20 to 35 minutes. One 13by-9-by-2-inch pan; bake for 35 to 40 minutes. Two Bundt or ring pans; bake for 20 to 30 minutes. Two 12-cup cupcake tins; bake for 10 to 12 minutes. Two 6-inch half spheres (available at cake supply stores) or two 1 1/2-quart ovenproof bowls (stainless steel or Pyrex); bake for 30 minutes. Two rimmed 12- or 14-inch pizza pans; bake for 20 to 30 minutes. Five mini loaf pans; bake for 20 to 30 minutes. FOR FROSTING: In the bowl of an electric mixer, cream the butter until fluffy. Add the remaining ingredients and beat until smooth. Makes 4 cups. For Chocolate Frosting, substitute 1/2 to 3/4 cup of cocoa powder for an equal amount of confectioners' sugar. For, Lemon Frosting , substitute 1 teaspoon lemon extract for the vanilla extract and add the finely grated zest of 1 lemon. For Cream Cheese Frosting , substitute 4 ounces of cream cheese for 1/2 cup of butter and use lemon juice instead of milk. Beat in an additional 1 1/2 to 2 cups confectioners' sugar and omit the light corn syrup. For Strawberry Or Raspberry Frosting , add 1/4 cup seedless strawberry or raspberry jam to the basic frosting recipe. Add an additional 1/2 cup of confectioners' sugar and omit the light corn syrup.

Easter Bunny Cupcakes
You don't have to grow a garden like Mr. McGregor's to have a family of rabbits show up at your house on Easter -- or any other time.

Ingredients
•A cupcake (baked from your favorite recipe) •White icing •Shredded coconut •Pink decorators' sugar •Jelly bean nose •Chewable Sweet Tart eyes •Large marshmallow •Mini marshmallows

Instructions
1.Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.

2.

3.

Edible Easter Basket Cupcakes

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This Easter, decorate this cute little cupcake basket with jelly beans.

Ingredients
• • • • 1 dozen cupcakes 1 bag jelly beans 2 cups white icing Sweetened coconut, colored with green food coloring

Instructions
1. 2. 3. 4. 5. First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake. Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the "nest" of coconut. Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle. Put one cupcake basket by each place setting at Easter brunch or give them as gifts.

Edible Ornament Cupcake

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These delectable decorations are just the treat for a holiday tree-trimming party.

Ingredients
• • • • • Cupcakes Colorful frosting Red and green candy such as M&Ms Mini Reeses Peanut Butter Cups Pretzels

Instructions
1. 2. To make them, frost a batch of cooled cupcakes (baked from your favorite recipe) with colorful frosting. Decorate with festive icing and candies (we used red and green M&Ms Minis), then top each one with a miniature Reeses Peanut Butter Cup and a pretzel piece for an ornament hanger. Don't forget to save one for Santa.

Flower Power Cupcake

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These sweet and summery wildflower cupcakes are sure to be a favorite pick with dessertlovers.

Ingredients
• • • • Cupcakes (made from your favorite recipe) Yellow frosting Colored gumdrops Large marshmallows

Instructions
1. To make one, first frost a cupcake prepared from your favorite recipe with yellow icing and place a colored gumdrop in the center. Next, set a large marshmallow on its side, press it flat with your palm, then cut it in thirds with kitchen shears. Repeat with a second marshmallow and arrange the petals around the gumdrop center.

Flutter Delight Cupcakes

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No need to wait until spring to enjoy the beauty of these cupcakes.

Ingredients
• • • • • • 1 baked cupcake White icing 1/2 sour gummy worm 2 fruit slices, sliced in half Gumdrop slices (optional) 2 1/2-inch pieces of shoestring licorice

Instructions
1. Frost the cupcake and arrange the following on top: gummy worm "abdomen," fruit slice "wings" (attach gumdrop detail with icing, if you like), and shoestring licorice for the antennae.

Fluttercups
by Karen Tack

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These very pretty butterflies are surprisingly easy to make. Form the wings by piping melted chocolate onto waxed paper and sprinkling sugar on top — when hardened, they peel right off!

Ingredients
• • • • • • • 1. 6-inch squares of waxed paper 5 frosted cupcakes 1/2 cup white chocolate chips 1/4 teaspoon vegetable oil ziplock bag colored decorating sugar jelly beans Cut 6-inch squares of waxed paper, one per butterfl y, and set them aside. For every five frosted cupcakes, microwave 1/2 cup white chocolate chips and 1/4 teaspoon vegetable oil in 10-second increments, stirring between heatings, until the chocolate has melted. Place the mixture in a ziplock bag and snip a small corner from the bag. Pipe a pair of wings onto one of the waxed paper squares. Quickly cover the wings with colored decorating sugar. Repeat the steps until you have wings for every cupcake.* Let the wings harden. Gently peel each pair of wings from the paper and position them on a frosted cupcake (the wings will settle slightly). Form each butterfly's body with three jelly beans.

Instructions

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3.

Frosty the Cupcake
Snow or no snow, your family can whip up a band of these merry marshmallow snowmen to satisfy all their winter wonderland fantasies.

Ingredients
• Cooled cupcake (baked from your favorite recipe) White icing Large marshmallows Waxed paper Pretzel sticks Decorators' gel Orange slice candy Junior Mints Thin Mints Fruit leather

• • • • • • • • •

Instructions
1. 2. Frost a cooled cupcake (baked from your favorite recipe) with white icing. Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the halves on the first marshmallow to form a torso and head. Push a thin pretzel stick down through the snowman (this will help him stand up), then set him on the cupcake. Use decorators' gel to create a mouth, eyes, and buttons, then add pretzel stick arms and a wedge cut from an orange slice candy for a nose. Accessorize with a candy hat (a Junior Mint secured to a Thin Mint with icing) and a fruit leather scarf.

3. 4. 5.

Gobbling-good Cupcakes

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If you want to hatch a novel holiday dessert that your kids can help make, these tasty turkeys fit the bill. They're also great for a classroom party.

Ingredients
• • • • • • 1. 2. 3. 24 frosted cupcakes 24 Nutter Butter cookies 2-3 tablespoons of white frosting or decorator's gel Mini chocolate chips Fruit leather, various flavors and colors toothpicks To make each turkey, press the lower portion of a Nutter Butter cookie into a frosted cupcake for the bird's head. Use tiny dabs of frosting to stick on mini-chocolate chip eyes and a red fruit leather wattle. For each turkey's tail, use a butter knife to cut out a dozen feather shapes (about 3 inches long and 1 inch wide) from fruit leather.

Instructions

4.

5.

Lay 6 of the feather shapes on a flat surface and place a wooden toothpick lengthwise atop each so that one end of the toothpick extends about an inch below the feather. Layer another fruit leather feather layer atop each of the 6 shapes, sandwiching the toothpicks between them. Press the 2 layers together to make them stick, then fringe the edges of the feather with a butter knife. Now your child can stick the colored feathers into the cupcake behind the cookie head.

Holiday Cupcakes
A holiday snack idea from FamilyFun magazine

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'Tis the season when you're sure to need a special dessert to bring to a Christmas party or school bake sale. With this easy decorating tip, you and your kids can turn a batch of homemade or store-bought cupcakes into a festive treat.

Ingredients
• • • • • • Cooled cupcakes (baked from your favorite recipe) White icing Grated coconut Green gumdrops Sugar, for sprinkling gumdrop leaves Red candy for holly berries (M&Ms work well)

Instructions
1. 2. 3. Frost the cupcakes with snowy white icing and top with grated coconut. Then use a rolling pin to flatten green gumdrops on a piece of waxed paper sprinkled with sugar. Use an aspic cutter or butter knife to cut out holly leaf shapes. Arrange two or three leaves and a few red candy "berries" on top of each cupcake, pressing them into the frosting just enough to hold them in place.

Lion and Lamb Cupcakes

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Whether your March is in like a lion and out like a lamb or the complete opposite, you can celebrate this mercurial month by making these clever cupcakes.

Ingredients
• • • • • • • • • 1. 2 light-colored cupcakes Yellow icing 5 orange and 1 yellow medium gumdrops 3 chocolate chips 1 piece of red shoestring licorice White icing 1 Hershey's Milk Chocolate Swoop 2 brown, 1 black, and 1 pink jelly beans Mini nonpareils For the lion: Frost a cupcake with yellow icing. For the mane and whiskers, slice 5 orange gumdrops and 1 yellow gumdrop in half vertically. Arrange the orange gumdrop halves around the cupcake as shown. Then cut a small horizontal slit in each yellow gumdrop half. Press three 1-inch pieces of licorice into each slit and set the whiskered gumdrops on the cupcake. Add chocolate chips for eyes and a nose and dot the eyes with icing. For the lamb: Frost a cupcake with white icing. Using small scissors, shape the sides of a Hershey's Milk Chocolate Swoop to make it triangular. Place it on the cupcake as

Instructions

2.

shown, add brown jelly beans for ears, and cover the remaining space with mini nonpareils. For the eyes and nose, cut the ends off the black and pink jelly beans. Put a dot of frosting on the back of the jelly bean slices and arrange them on the Swoop as shown.

Pumpkin Cupcakes

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Moist and delicately spiced, these cupcakes can be mixed with a wooden spoon. Once they're baked, your kids can use frosting to turn them into a pumpkin feast.

Ingredients
• • • • • • • • • • • • • • • • • CUPCAKES: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon salt 1/2 cup vegetable oil 1 1/4 cups sugar 2 eggs 1 teaspoon vanilla extract 1 cup canned pumpkin CREAM CHEESE FROSTING: 3 cups confectioners' sugar 1 8-ounce package cream cheese 4 tablespoons butter 1 teaspoon lemon juice

• •

Yellow and red food coloring Pretzel nuggets (stems)

Instructions
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2. 3.

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Heat the oven to 350º and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside. In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract. Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour. Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly. Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange. For authentic-looking pumpkins, pipe on the frosting to resemble a pumpkin's ridges. Fill a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved lines over each cupcake. (An easier option is simply to frost each cupcake orange and draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin stems and cut flattened green gumdrops into leaves. Makes 12 cupcakes.

Queen for a Day Cupcakes

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This Mother's Day give the moms in your life the royal treatment by serving up these tiny sweets.

Ingredients
• • • • • • • Pink-frosted mini cupcakes Mini yellow Laffy Taffy bars Water White frosting Sparkling sugar Sugar pearls Red decorator gel

Instructions
1. To make the crown, place a wrapped mini yellow Laffy Taffy in a cup of warm water for 2 to 3 minutes to soften it. Unwrap it, then flatten it with a rolling pin until it's 1-1/4 by 3-3/4 inches. Use a knife to straighten the strip's edges.

2. 3.

4.

With the tip of a teaspoon, cut five arches along one edge, as shown. Join the ends to form a crown and seal the seam with a few drops of water. Let it sit for about 10 minutes to harden slightly. Dip the bottom of the crown into white frosting, then into sparkling sugar, and press it into place on a pink-frosted mini cupcake. Apply a small dab of white frosting with a toothpick to each crown point, then press on a sugar pearl. Add red decorator gel jewels around the middle of the crown for a final flourish.

Rose Cupcakes

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You don't need to have a green thumb -- or be a florist -- to share these beautiful blooms. They're made from spirals of Fruit by the Foot fruit leather centered on mini cupcakes. Here's how to arrange your own bouquet.

Ingredients
• • • • • 12 mini cupcakes White icing Scissors 6 rolls of Fruit by the Foot fruit leather in Cherry Rage or strawberry flavor 1 roll of Fruit by the Foot fruit leather in Color by the Foot flavor

Instructions
1. 2. Frost 12 mini cupcakes with white icing. To make a rose, unroll a piece of the cherry or strawberry fruit leather and divide it in half along the wavy perforated middle line. Take one of the halves and roll up about 5 inches to form the flower's center. Set the rolled strip wavy side up in the middle of a cupcake, as shown, and continue to loosely wrap the remaining fruit leather around the center at a slight angle until the flower is completed. Repeat this process for the remaining flowers. (You should be able to get 2 mini roses out of each roll of fruit leather.) Cut leaf shapes from the wavy edge of the Color by the Foot strip as shown, then tuck the leaves under the roses.

3. 4.

Rudolph and Friends

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These dashing desserts pay homage to some of Santa's best-known helpers. They also make a fun activity for little hands after a holiday meal. Total time: 1 hour, 25 minutes Servings: 26

Ingredients
• • • • • • • Pretzels (standard shaped) Chocolate frosted cupcakes Tootsie Roll Midgee Mini vanilla wafer Red or brown M&Ms White M&Ms Black decorating gel

Instructions
1. For each "reindeer," carefully snap two pretzels into antler shapes and press them into a chocolate frosted cupcake.

2. 3. 4.

Finish by adding a pair of white M&M eyes dotted with black decorating gel. Press on a mini vanilla wafer for a snout, then use a small dab of frosting to attach a red or brown M&M nose. Shape each ear from a third of a Tootsie Roll Midgee and arrange them next to the antlers.

Tips: Where to Find It: You can buy single-color bags of M&Ms at your local party or craft store.

The Apple of Our Eye

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These apple cupcakes with a faux bite — adapted from a "What's New, Cupcake?" by Karen Tack and Alan Richardson — are clever to the core. Make a crateful to celebrate the start of a new school year.

Ingredients
• • • • • • 5. Cupcake batter Red frosting Red sugar sprinkles Tootsie Roll Midgees Green Tootsie Fruit Roll White frosting Mix your favorite cupcake batter and divide it evenly among cupcake wells lined with red paper or silicone cups (see Tip below), filling each one about three-quarters full. Bake the cupcakes according to the recipe directions and let them cool. Carve a shallow, dime-size well in the top of each cupcake, then cover the tops with red frosting and coat them with red sugar sprinkles. Mold a small piece of a Tootsie Roll Midgee into a stem shape. Form a leaf from a small piece of green Tootsie Fruit Roll, pinch it against the stem, then insert the stem into the cupcake. To make a bitten apple, spoon a small well from the side of the cupcake and line it with white frosting. Press tiny bits of Tootsie Roll Midgee in place for seeds.

Instructions

6.

7.

Chocolate-Mint Cupcakes

8 « A fresh burst of mint greets your taste buds when you bite into one of these enchanting cupcakes. Only a cluster of chocolate-mint leaves on top suggests the primary flavor component. If you prefer, serve the cupcakes without any topping other than the frosting, or perhaps shave a few chocolate curls for an easier but equally lovely adornment. Makes about 18

Ingredients
1 2 3 4 5 6 7 8 9 10 11 12 13

1 1/2 cups all-purpose flour 3/4 cup unsweetened Dutch-process cocoa powder 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup buttermilk 3 tablespoons vegetable oil 3/4 cup warm water 1 teaspoon pure peppermint extract Mint Buttercream Chocolate-Mint Leaves, for garnish

Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months. Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.

2.

3.

Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

Martha Stewart's Cupcakes Makes 21 Add to Shopping List

Ingredients
1 2 3 4 5 6 7 8 9 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup packed sweetened shredded coconut 6 ounces (1 1/2 sticks) unsalted butter, softened 1 1/3 cups sugar 2 large eggs, plus 2 large egg whites 3/4 cup unsweetened coconut milk 1 1/2 teaspoons pure vanilla extract

10 Seven-Minute Frosting 11 1 1/3 cups large-flake unsweetened coconut

Directions
1. Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Ladybug Cupcakes

1 Ingredients 1 Yellow Buttermilk Cupcakes 2 Swiss Meringue Buttercream 3 Green, red, and black gel-paste food colors 4 7 ounces marzipan 5 Cornstarch, for work surface Directions 1. Tint buttercream green with gel-paste food color. Transfer to a pastry bag fitted with a small multi-opening tip (#233). Starting at the center and moving outward, pipe rows of grass on top of cupcakes: With tip on surface of cupcake, squeeze bag, then release while quickly pulling up to form 1/4-inch-long blades, making some slightly longer than others. 2. Form ladybugs: Divide marzipan in half. Working on a surface lightly dusted with cornstarch, tint one portion red and the other black with gel-paste food colors. Form a 1/2-inch ball of red marzipan for each ladybug body, and a 1/4-inch ball of black marzipan for each head. Flatten the red ball slightly into an oval shape, and press the head onto the body. Pinch off black marzipan to make tiny balls for the spots, and press onto the body. Repeat to make additional ladybugs with remaining marzipan. Place one or two ladybugs on top of each frosted cupcake, gently pressing them into the buttercream grass. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

Lollipop Cupcakes

Martha Stewart Kids, Fall 2003

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Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks -- and every child gets her fair share of icing. The designs on this page start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl). The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!

Hedgehog Cupcakes

1

Ingredients
1 2 3 4 5 6 7 Cupcakes (any flavor) Swiss Meringue Buttercream Pastry bag Small multi-opening tip Unblanched almond slices Black jelly beans Chocolate-covered sunflower seeds

Directions
1. Frost tops of cupcakes with a thin layer of buttercream. Fit pastry bag with small multiopening tip, and fill with buttercream. Pipe "hair" all over the top of each cupcake, placing the tip on the frosting, squeezing gently, and pulling bag upward. Insert almonds around perimeter of each cupcake, into the sides of frosting to create spikes. Use jelly bean for nose and sunflower seeds for eyes on top of each. Repeat with remaining cupcakes.

Clown Cupcakes

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Martha Stewart Kids, Fall 2003

Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks -- and every child gets her fair share of icing. The design on this page starts as a Chocolate Cupcake or Vanilla Cupcake iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl). The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!

Clown Cupcake How-To
This clown is hiding a bellyful of icing. To make, cut a cone-shaped piece from the center; set aside to use as the hat. Pipe vanilla buttercream into the cavity and on top for the head. Use mini uncoated gum-drops for the collar and a cinnamon candy for the nose; insert chocolate sprinkles for eyes. The hat has a buttercream pompom covered in sprinkles.

Butterfly Cupcakes

1

Martha Stewart Kids, Fall 2003

Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks -- and every child gets her fair share of icing. These sweet treats start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl). The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!

Butterfly Cupcake How-To
Come April, pretzel-winged butterflies take flight; their bodies -- piped dots of blue buttercream -- end in candy-coated- chocolate heads and licorice antennae.

Lion and Lamb Cupcakes

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Ingredients 1 Swiss Meringue Buttercream for March Cupcakes 2 Pink food coloring 3 2 1/2 tablespoons chocolate chips, melted 4 Vanilla Cupcakes 5 2 ounces mini marshmallows, halved crosswise 6 6 full-sized marshmallows, halved lengthwise, then diagonally to create lamb ears 7 24 brown mini candy-coated chocolates 8 3 pieces pink bubblegum, cut into 12 small triangles 9 Toasted Coconut 10 12 white gumdrops, halved 11 1 bag licorice laces, cut into 1-to 1/2-inch lengths Directions 1. Measure 1/2 cup buttercream, and tint with pink food coloring to desired shade; transfer to a pastry bag fitted with a small round tip; set aside. Divide remaining buttercream equally between two bowls. Into one bowl, stir melted chocolate; set aside. 2. Frost half of the cupcakes with the plain buttercream for the lambs, and half with the chocolate buttercream for the lions: set aside. 3. For the lamb cupcakes: Arrange the halved mini marshmallows around the perimeter of each plain-buttercream cupcake, in two concentric circles. Leave room for ears on the edges, and an empty circle in the center for the face. Place halved full-sized marshmallows in reserved spots for the ears. Place two mini chocolate candies in upper half of each empty circle to make the eyes, and a bubble gum triangle for the nose. 4. For the lion cupcakes: Press coconut into the edge of the chocolate-buttercream on the cupcake to create a mane. On each cupcake, pipe a small dot of pink buttercream in the center to form a nose, then arrange two gumdrop halves on either side of the nose for cheeks. Stick three licorice pieces into buttercream on either side of cheeks for whiskers. Place two mini chocolate candies over gumdrops for eyes.

Home Run Cupcakes

1

Ingredients
1 2 3 2 dozen cupcakes Swiss Meringue Buttercream White round candy sprinkles (nonpareils)

Directions
1. Tint 1 cup buttercream dark red with gel-paste food color, and transfer to a pastry bag fitted with a small plain tip (No. 3). Place white round candy sprinkles (nonpareils) in a small bowl. Using an offset spatula, spread a smooth layer of untinted buttercream over each cupcake. Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Pipe two red curved lines on each cupcake for the seams, then pipe short lines angled off both sides of curved lines to mimic small stitches. Refrigerate 30 minutes to allow frosting to set.

2.

Shoe

Decorate each cupcake in pairs. Attach a graham cracker to one a piorrette using frosting and stick the other end in the cupcake using frosting to attach it.

Valentine Cupcakes

Frost each cupcake and decorate with red hots or m & m’s

Gumball Cupcakes

Strawberry Cheesecake Cupcakes
makes 2o Vanilla Bean Cupcakes ■3 c. cake flour ■1 Tbsp. baking powder ■½ tsp. salt ■1 Vanilla Bean, scraped ■1 cup unsalted butter, at room temperature ■2 c. sugar ■5 large eggs ■1¼ c. buttermilk ■2 teaspoons Vanilla ■2 teaspoons bourbon Preheat the oven to 340 degrees (I like a lower temp than 350, I get better results!). Line cupcake pans with paper liners. Set aside. In a bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla bean seeds into the bowl with the butter. Beat on medium-high speed for 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and beat for 2 more minutes. Add the sugar to the butter mixture, a few tablespoons at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the vanilla and bourbon and beat for 1 additional minute. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for another minute. Divide the batter between the prepared paper liners, filling around half to 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans.

Cream Cheese Frosting I have a special recipe I like to use, but honestly, it’s really long and quite complicated. Plus – it’s how I make a living, so I have to keep SOME things a secret, right? But – this recipe from the Food Network will more than suffice! Ingredients 4 ounces unsalted butter, softened ■ 4 ounces cream cheese, softened ■ 2 cups powdered sugar ■ 1 teaspoon vanilla extract ■ Directions In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

How to assemble: Using a piping tip designed for filling, or, using the cone removal method, add a bit of strawberry jam to the inside of the cooled cupcakes. Top with a healthy amount of the cream cheese frosting. Melt a tablespoon of butter in a small bowl in the microwave. Add 2 tablespoons of brown sugar and 1/4 cup of graham cracker crumbs and stir well, Sprinkle the mixture on the frosting. Halve some fresh strawberries and add one half to each cupcake. Serve and enjoy!

Pink Pig Cup Cakes

Needed:
1 package of pink strawberry wafer cookies 1 bag or partial bag of mini chocolate chips 1 bag or partial bag of butterscotch chips 1 bag or partial bag of large marshmallows pink frosting (you can tint the store bought stuff pink if you want!) 1 batch of cupcakes, any flavor

Despicable Me Minions!

Make Cupcake of your choice. Frost. Cut twinkie in half and attach to cup cake. Attach white chocolate chips with frosting. Frame with grey frosting. Add eyeball, glasses, and mouth details with black frosting. Stick 3 chocolate sprinkles in the top for hair.

Key Lime Cupcakes adapted from Bon Appetit, Sept 2008 1 ¾ cups cake flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces 1 ¼ cups granulated sugar 2 large eggs (room temperature) 2 ½ tablespoons key lime juice 1 tablespoon key lime zest 1 drop green food coloring paste ¾ cup buttermilk (room temperature) Icing: 1 stick cool unsalted butter, cut into 8 pieces 8 ounces cream cheese (room temperature), cut into 8 pieces 2 ¼ cups powdered sugar, sifted 1 tablespoon key lime zest Preheat oven to 350*F. Line a muffin tin with 12 paper liners. Sift the cake flour, baking powder, baking soda, and salt three times, set aside.

Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.) Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full. Bake 20-25 minutes. Cool completely and frost with cream cheese icing. Makes 12-14 cupcakes. Icing: Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.

Elmo Cupcakes

Make Cupcake of your choice. Frost with red frosting. Add two large marshmallows. Add black frosting eyeball detail. Add one orange skittle or m&m Break oreo in half and attach for mouth.

Cookie Monster Cupcake

Make Cupcake of your choice. Frost with blue frosting. Add two large marshmallows. Add black frosting eyeball detail. Break oreo in half and attach for mouth.

White Chocolate Tiaras and Red Velvet Cupcakes

Pipe white chocolate on a bottle that has been wrapped in wax paper. Add mini pearls. Make your favorite Red Velvet cupcake recipe and add cream cheese frosting. Sprinkle with remaining pearls. and carefully attach tiaras.

Santa Hat Cupcake

Pipe Red frosting onto cupcake. Add white details around the edges and on the end.

Toy Story Green Alien Cupcakes
By Miranda Becker

A troop of alien squeeze-toys played an important role in Buzz and Woody's adventure. It's a piece of cake to invite these little green monsters to your child's Toy Story-themed party. You'll need: • • • • • • • • Cupcakes, baked from your favorite recipe White frosting, store-bought or from your favorite recipe Neon green food coloring Mint-flavored chewable candies (found packaged in rolls) Green apple sour belts Green apple sour straws, cut into 2" pieces Black decorator gel icing Kitchen shears, or a small leaf shaped fondant cutter

Instructions: 1. First, mix up a batch of alien green icing by adding few drops of neon green food coloring to your favorite white icing. 2. Prepare your aliens' ears. Cut ears, shaped like teardrops, from green apple belts. A pair of kitchen shears works well, or use a small leaf shaped fondant cutter. You will need 2 ears for each cupcake. 3. Frost cupcakes and insert a 2" sour straw antenna. Press your ears into the sides of the cupcake.

4. Line up three mint-flavored, chewable candies as eyes, and dot with black gel icing for pupils. 5. Give your aliens an awed expression by drawing on a circle for a mouth with black gel icing.

Rainbow Cupcakes

Frost Cupcake blue. Gas Stations carry a sour striped candy. Cut each in half and attach to cupcake using white frosting for clouds.

Puppy Cupcakes

Make your favorite cupcake. Frost with chocolate cupcake. separate a nutter butter cookie and attach for ears. Attach a vanilla wafer for the mouth, two small marshmallows for the eyes. Using chocolate frosting pipe on the details for the eyes, nose and mouth. Attach a m&m for the nose.

Polar Bear Cupcakes Inspired by What’s New, Cupcake? 12 vanilla cupcakes baked in white paper liners (I used a box vanilla cake mix) 1 can vanilla frosting 1/2 can chocolate frosting (or you can tint some of the vanilla frosting black, as I did) 12 plain donut holes 1 cup flaked, sweetened coconut 60 white spice drops (less if you are making fewer than 12 cupcakes) 24 frosted Cheerios 12 brown mini-M&Ms 1. Spoon 1/2 cup of the vanilla frosting into a ziploc bag. Spoon the chocolate frosting into a ziploc bag. Press out the excess air and seal the bags. Spread the top of the cupcakes with some of the remaining vanilla frosting, mounding it slightly. Place a donut hole close to one edge of each frosted cupcake. Place the cupcakes in the freezer until firm (15-20 minutes). 2. Pulse the coconut in a food processor until finely chopped. Place the coconut in a small shallow bowl. 3. Spread the remaining vanilla frosting in a thin layer over the donut hole and fill in the gap around the base to smooth. Roll the assembled cupcake in the chopped coconut to cover completely. Repeat with the remaining cupcakes. 4. Snip a small (1/8 inch) corner from the bags with the vanilla and chocolate frostings. For the bottom paws, flatten 24 of the spice drops lengthwise. For each cupcake, pipe dots of vanilla frosting on top of the coated donut hole and attach the cereal pieces as ears. Pipe dots of vanilla frosting on the cupcake and attach 2 of the flattened spice drops as bottom paws. Pipe dots of vanilla frosting and attach the flat side of spice drops as the muzzle on the donut hole and the front paws on the cupcake. Pipe the eyes, claws, and pads on the spice drops using the chocolate frosting. Add the brown candy as the nose.

Christmas Cupcakes

Make your favorite cupcake. Frost with white frosting. Pipe red frosting in a circle. Stick a popsicle stick in the cake and site a red ribbon around it.

SnowFlake Cupcake

Make devil’s food cupcakes and frost with white frosting tinted blue. Sprinkle with white sprinkles and pearls. Melt white chocolate almond bark or white chocolate chips with vegetable oil in a ziplock bag. Cut off one of the edges. Pipe melted white chocolate onto wax paper. Carefully remove and add to cupcake after it has hardened.

"Sweet as Pie!" Cupcakes
by Karen Tack and Alan Richardson, Photograph by Ed Judice

See larger photo

These cute cherry pies have a secret: they're cupcakes in disguise.

Ingredients
• • • • • 1 dozen of your favorite cupcakes 16-ounce can of white frosting 3 drops yellow food coloring 1 teaspoon cocoa powder OR 1 tablespoon chocolate syrup red chocolate candies, such as M&M's

Instructions
1. 2. Bake a dozen of your favorite cupcakes. Tint a 16-ounce can of white frosting with 3 drops yellow food coloring and either 1 teaspoon cocoa powder or 1 tablespoon chocolate syrup, then frost the cupcakes. Transfer the remaining frosting to a ziplock bag, snip off a corner, and set the bag aside. Press red chocolate candies (such as M&M's) onto the top of each cupcake as shown, then use the bagged frosting to pipe a lattice pattern over them and a zigzag crust around the edge. Makes 12 cupcakes.

Flower Pot Cupcakes

Bake your favorite cupcakes. Place in a small terra cotta pot and frost to resemble a flower. Voila!

North Pole Cupcakes

Make your favorite white cupcakes. Frost with your favorite white frosting and sprinkle with sugar for a sparkly effect. Stick a peppermint stick in the middle. Attach a red m&m on the top with frosting and a home made “North Pole” sign with more frosting.

Snowman Cupcakes

Make your favorite cupcake. Frost with white frosting. Squish a large marshmallow to frosting. Add a little frosting to the top of that one and attach an unsquished marshmallow. Stick pretzel sticks in for arms. Add a slice of orange gum drop for the nose and garnish with chocolate frosting on top with a brown m&m for a hat. Using chocolate frosting and a toothpick add eyes and mouth details.

Snowman Cupcake

Make and frost your favorite cupcake. Add large chocolate chips for eyes. Add candy corn for nose and mini chocolate chips for the mouth. Squish a gumdrop and attach for hat. Add frosting on the top to add an unsquished gumdrop for the rest of the hat.

Monkey Cupcake

Make and frost favorite cupcake with chocolate frosting. Add two chocolate chips for eyes. Break in half a mini vanilla wafer for ears. Add one large vanilla wafer for mouth. Pip on nose and mouth details.

Andes Mint Cupcakes
Yield: 24 Cupcakes

ingredients
Chocolate Cakes:
1 cup sour cream ½ cup oil 1 teaspoon vanilla extract 3 eggs ¼ cup water ½ cup buttermilk Devil’s Food Cake Mix

Chocolate Mint Filling:
1/3 cup chocolate chips 2 tablespoons heavy cream 1 teaspoon peppermint extract ¼ cup powdered sugar

Mint Buttercream:
8 oz cream cheese 6 tablespoons butter 3-4 cups powdered sugar 1 tablespoon heavy cream or milk 1 teaspoon peppermint extract green food coloring

directions

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners. 2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition. 3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean. 5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar. 6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it. 7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well 8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint. Copyright © YourCupofCake

Cat in the Hat Cupcakes

Any type of cupcake in red wrapper. Blue frosting. White for base. Large marshmallows in between red frosting!

Angry Birds Cupcakes

Here are the supplies I used to create the Angry Birds cupcakes. I got most of them at a regular grocery store with my kids helping me strategize. It was a lot of fun coming up with all of the parts and getting creative in the candy aisle!

** Sprinkles and sugars–I bought the large containers at Orson Gygi because they had the large variety of colors that I wanted.

** Mini marshmallows: eyeballs and pig teeth ** Mini chocolate chips: eyeball pupils and pig nostrils ** Sugared gummy orange slices: beaks ** Large marshmallows (not shown): cut in slices to make white bellies on the red and blue birdies as well as the pig snouts

** Black licorice ropes: angry eyebrows (I cut them into about 3/4 inch long pieces with my scissors)

** Frosting in red, blue, yellow and green—to make the red a deeper color I used a gel food coloring. You can use store-bought frosting and tint it the different colors or make your own, whatever floats your boat. Okay, here is how I “built” the birds.

Frost the cupcake with the base color.

Add sprinkles or sanding sugar. It was easiest and less messy for me to just dunk the whole cupcake into the container.

Voila. It sort of looks like feathers?? I liked the texture that sprinkles or sugars added.

Add the belly. I sliced a large marshmallow into thirds and kind of flattened it to make the belly.

I cut the orange slices into thirds to make the beaks.

I smooshed the mini chocolate chips into the mini marshmallows and stuck them into the frosting. I also added the black licorice ropes in an angry position on the face, and then added 2 jelly beans for the top feathers on its head. He looks pretty angry to me.

For the pig snouts I cut a large marshmallow in half and frosted it all over with green frosting.

I put mini chocolate chips in the snout for the nostrils, the eyeballs were mini chocolate chips smooshed on top of the mini marshmallows (the same as with the birds), and for the teeth I snipped a mini marshmallow into smaller pieces. The ears are just green jelly beans. I also added a little bit of green sprinkles. These guys just crack me up!!!! I wish they came with the funny sounds effects like the game. I basically did the same thing for each bird or pig. Here they are!

Oh, for the birds’ eggs I just used some malted milk candy eggs from the Easter candy section.

STILETTO CUPCAKES
Step1: I thawed some shamrock sugar cutouts , but you could use any sugar cookie dough.

Step 2: I formed them into elongated triangles for the sole of the stiletto...baked them, and frosted them white

Step 3 : Iced a cupcake ,any color you want your shoe.

Step4: I used these wafer cookies for the heel...

Step 5: Assemble all the pieces together.... and decorate !SOOOOO CUUUTTTEE!!!

Heart Cupcakes

Make your favorite cupcakes. Decorate them with your favorite pink frosting, add pearls and other details. arrange in a heart shape. Viola. beautiful and fancy!

Easter Decorating Ideas for Cupcakes
Recipe: Easter Cupcakes Recipe School holiday parties are something every kid looks forward to and Easter cupcakes are a unique little take to school treat. Make them a set of cupcakes they will never forget topped with chocolate “twigs” and candy eggs for good measure. Do not be intimidated by the images, these are really not that difficult to put together.

Spring colors are the best choice for Easter cupcakes so think pink, blue, and pastels of all types. You can use this color palette for your cupcake liners, icing colors and candy colors. Making the cupcakes themselves is not overly complicated, your favorite box cake will work just fine, and the trick is in the decorating. Some tools you may want to gather for decorating your Easter cupcakes include, decorating bag, craft knife, vegetable peeler, and waxed paper. Photo Description: Nothing says Easter cupcake like pastel colors. Choose blue/white, pink/white and even yellow/ white wrappers for your cupcakes. Set your table with all the fun Easter decorations you can find, Easter grass, ceramic baskets, and colorful decorated eggs. This will be the perfect setting for your vanilla cupcake with Easter style chocolate and candy “birds nest.” Fun and Playful Easter Cupcakes

Ingredients 1 cup sugar 2 eggs 1 ¼ cup all-purpose flour ½ cup milk 1 ½ tsp. baking powder ½ tsp. vanilla ⅜ cup of vegetable oil (half of ¾ cup) Instructions This small vanilla cake recipe is super easy and as you can see, does not require a lot of ingredients. In fact you can cut back even more by using self-rising flour and leaving out the baking powder altogether. Start by preheating your oven to 350 degrees and lining your cupcake tin with cupcake wrappers. 2. Mix flour and baking soda in a small mixing bowl, you can sift them for finer cake flour if you prefer. 3. In a medium bowl, blend eggs, milk, vanilla, oil, and sugar. Beat on medium to high speeds until your sugar is dissolved and all ingredients are mixed well. Then add your dry ingredients. 4. Pour batter into cupcake molds, about ¾ full and bake for about 15-20 minutes. Toppings You can use pre-made icing or create your own with confectioners’ sugar, touch of milk and vanilla extract. Mix your icing adding a tiny amount of milk at a time. It does not take a lot of liquids for a massive amount of powdered sugar. Mix until the icing is thick, will not fall off a spoon when scooped out with a spoon. Spread white icing over the top of cooled cupcakes and set aside while you make the birds egg nest. To make the egg “nest” you will need a nice sized chunk of block chocolate. Refrigerate the chocolate block overnight so you have a good firm substance to work with. You can cut the block into manageable pieces if you like with your craft knife or simply work with the whole piece. Use your vegetable peeler to “shave” the chocolate block. This will result in nice curls of chocolate that will resemble tiny twigs. These do not have to be perfect. Assemble twigs on top of white iced cupcakes and add a two or three tiny candy eggs. Conclusion You have just made an Easter cupcake recipe that is sure to be a hit with kids and adults alike! As you can see, what looks like gourmet cupcakes is really not that hard to create in your own kitchen. Who needs the local baker when they are this easy to create. 1.

Rapunzel Cupcakes

Bake your favorite cupcake in a icecream cone. Add details with frosting.

Strawberry Malt Cupcakes Yield: 30 cupcakes

Ingredients Vanilla Malt Cake: 2 3/4 cup flour 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups malted milk powder 1 cup oil 3 eggs 1 cup sour cream 3/4 cup buttermilk 1 tablespoon vanilla extract 1 cup sugar 1/4 cup brown sugar Strawberry Malt Buttercream: 1/2 cup butter, softened 8 ounces cream cheese, softened 3-4 cups powdered sugar 1/2 cup malted milk powder 3-4 large strawberries, pureed 1 teaspoon vanilla extract Directions 1. Preheat oven to 350 degrees and line pans with cupcake liners. 2. Sift together flour, baking soda, baking powder, salt and malted milk powder and set aside. 3. In a large bowl, combine oil, eggs, sour cream, buttermilk and vanilla extract. 4. Add sugar and brown sugar to the oil mixture. 5. Slowly add dry ingredients to wet and stir until fully combined. 6. Fill liners 1/2 way and bake for 18-22 minutes or until and inserted knife comes out clean. 7. Buttercream: Beat butter and cream cheese for 2 minutes. Scrape down bowl as needed. Add powdered sugar and malted milt powder. Slowly add strawberry puree. until the buttercream reaches your desired consistency. Add vanilla extract and let beat. 8. Pipe buttercream onto cooled cupcakes and top with malt balls and colorful straws.

Easter Egg Cupcake

Pipe green frosting on your favorite cupcake. Add m&m eggs. Eat and enjoy!

Bunny and Lamb Cupcakes

Get pink candy corn for ears Chocolate chips for eyes pink m&m for nose White m&m for lamb’s hair

Bunny Food Cupcake

Using green and orange m&ms on their side make carrot

Sunshine Cupcake

Frost your favorite cupcake yellow. Add candy corn for sun rays. mini chocolate chips for eyes licorice whip cut for mouth

Apple with a Worm

Frost your favorite cupcake red. add white for worm. Cut a gummy worm in half and stick in white frosting. You can use a green tootsie role squished and shaped for the leaf and a brown one for the stem.

Home Made Hostess Cupcakes

Cupcake Ingredients 1 box Devil's Food Cake Mix (and the oil, water, eggs to prepare it) 1 large jar Marshmallow Fluff Ganache Ingredients 1 (12 ounce) bag chocolate chips 1/2 cup milk Icing Ingredients 1 stick butter 1 1/2 - 2 tablespoons milk 2 cups powdered sugar 1/4 teaspoon vanilla Cupcake Directions Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes. Spray liners with non-stick cooking spray. Prepare the Devil's Food cake according to the directions, divide the batter evenly amongst the cupcake liners (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 17 minutes. Cool for at least 1 hour. Spoon the marshmallow fluff into a pastry bag... this is the hardest part because the fluff is so sticky (get a helper to hold your bag while you try to fill it). With a medium star tip (I used a Wilton #199 tip). Insert the tip into the center of each cupcake top; fill until the cupcake is heavier or the top starts to split. It's OK if some of the filling peeks out, it will be covered by the ganache ,-)

Ganache Directions In a tall cup or bowl (I use a 2-cup measuring cup) add the milk and chocolate chips. Microwave in 30 second intervals stirring after each cycle until it's melted. Mine is usually melted and ready to go after 3 cycles (1 minute 30 seconds).

Icing Directions Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a Wilton #4 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator, they are yummy cold!

Strawberry and Cream Cupcakes Recipe
Ingredients: 1 box Betty Crocker* SuperMoist* White Cake Mix 1 1/4 cups (300 mL) strawberry-flavoured soda pop (replaces water on cake mix box) Vegetable oil and egg whites called for on

Red food colour 1 tub Betty Crocker* Whipped Cream Cheese Frosting 1/2 cup (125 mL) white candy sprinkles Fresh strawberries, if desired Method: •

cake mix box

• •

Heat oven to 350ºF (325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes Stir 1 or 2 drops food colour into frosting. Frost cupcakes. In small resealable food-storage plastic bag, place sprinkles and 1 drop food colour; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries.

For this recipe you'll need SuperMoist* White Cake Mix

Success : If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

Chocolate Oreo Cupcakes with Cream Cheese Frosting

Chocolate Oreo Cupcakes makes 28 cupcakes 2 c. sugar 1-3/4 c. all-purpose flour 3/4 c. Hershey's Cocoa 1-1/2 tsp baking powder 1-1/2 tsp baking soda 1 tsp salt 2 eggs 1 c. milk 1/2 c. vegetable oil 2 tsp vanilla extract 1 c. boiling water 24 oreo cookies, chopped -Preheat oven to 350 degrees and prepare cupcake baking pans. -Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. -Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. -Stir in boiling water (batter will be thin). -Fold in chopped oreos. -Pour batter very carefully into prepared cupcake lined pans. -Bake 18 minutes or until wooden pick inserted in center comes out clean. -Cool 10 minutes; remove from pans and place onto wire racks. Let cool before frosting (below). Cream Cheese Frosting 1 c. butter (softened) 16 oz. pkg cream cheese (softened) 8 c. (2 lb) confectioner's sugar 2 tsp Vanilla extract Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Add desired food coloring and mix well. Frost cooled cupcakes.INGREDIENTS

like mine, you will probably want to double) 2 sticks salted butter, softened 10 oz jar maraschino cherries 4 cups powdered sugar

Cupcakes: 1 box chocolate cake mix 1 stick butter, melted 1/2 cup buttermilk 2 eggs 1 cup Coke Preheat oven to 350. Line 24 muffin cups with paper liners. In the bowl of a mixer, add cake mix, butter, Coke, buttermilk, and eggs. Beat on low speed for 1 minute. Scrape the sides of the bowl and increase speed to medium. Beat for 2 minutes. Fill muffin tins 2/3 full and bake for about 15 minutes or until tops of cupcakes spring back when lightly touched. Place cupcakes on cooling racks until cooled. Cherry Frosting:  (if piling this on real high

In the bowl of a mixer, beat the butter and four tablespoons of maraschino cherry juice from the jar until smooth. Slowly add four cups of powdered sugar and beat on low until barely mixed. Gradually increase mixer speed and beat on medium high about a minute. Add some coarsely chopped cherries (I used half the jar–you could use more or less to suit your taste). Beat on medium high for another minute or so until frosting is light and fluffy. If frosting is too thick, add more cherry juice and beat just a bit longer. Generously frost your cupcakes and place in the refrigerator until well chilled (about an hour) then make your glaze. Glaze: 1/4 cup Coke 2 Tablespoons cocoa powder 2 cups powdered sugar 4 Tablespoons melted butter Maraschino cherries/gummi Coke bottles for garnish Melt the butter in a small pan over medium low heat.  Once the butter is melted, add the cocoa powder and Coke and whisk in well. Once the mixture just begins to boil, remove from heat and whisk in the powdered sugar. Spoon the frosting over the cupcakes and top with a cherry and gummi Coke bottle before set.

Squirt Happy Turtlecakes
By Cindy Littlefield

When Squirt meets Marlin and finds out how determined the clownfish is to find his son, the young sea turtle's immediate response is "You rock!" Let your birthday kid know you feel the same way about him by serving up a batch of these candy turtle-topped cupcakes. You'll need: • Cupcakes • Frosting • Sour Peach Gummi Rings candies • Gumdrop candies (red and green) • Spearmint Leaves candies • Mini chocolate chips • Wooden kitchen skewer or toothpick Instructions: 1. Frost the cupcakes. 2. For each cupcake, slice off and discard the bottom half of a red gumdrop. Place the gumdrop top on the center of a Gummi Ring to create a turtle shell. Set the shell atop the cupcake, pressing down slightly to stick it in place.

3. For fins, slice a Spearmint Leaves candy in half. Then use an oval fondant cutter to cut each half into two pieces, as shown. Use the outer pieces for the front fins and the inner pieces for the hind fins. 4. For the head, use a kitchen skewer or toothpick to poke eyeholes in the sides of a green gumdrop. Then press a mini chocolate chip into each hole, using a dab of white icing to help hold it in place. Set the head in place, again pressing down slightly so that it sticks to the frosting.

Owl Cupcakes

Frost your favorite cupcake brown. Open an oreo. and lay with white facing up. Add brown m&m eye with lit bit of frosting and a orange m&m on its side for a nose.

Cookie Monster Cupcakes

Frost favorite cupcake blue. Get white melting chips. Add chocolate chip for pupil with lit bit of frosting Add half or crumble of cheap cookie where mouth would be.

Snow Cute Snowmen

Frost your favorite cupcake white. Add brown m&ms for eyeballs. Mini chocolate chips for mouth. orange jelly bean for nose. Add blue sprinkles at the tope for hat. Using mini marshmallows add trim on hat. Use little bit of frosting if needed to help keep the hat trim on!

Rainbow Cupcakes

Ice your favorite cupcake blue Cut the rainbow sour candy in half. Using white for clouds and for an anchor attach the rainbow! Seriously, it is that easy!

Bunny Cupcakes

Ingredients
1 12-oz. can vanilla frosting 12 cupcakes, any flavor 2 cups sweetened flaked coconut, chopped in food processor 1/4 cup pink decorating sugar 12 marshmallows 24 thin pretzel sticks 12 mini marshmallows 24 brown M&M's minis $ 12 pink heart candies, such as Runts 6 black licorice laces

Preparation
1.1. Spoon 2 Tbsp. vanilla frosting into a small ziplock bag. Frost cupcakes with remaining vanilla frosting. Roll tops of frosted cupcakes in coconut to cover. 2. 2. Place pink sugar in a small bowl. Using scissors, cut large marshmallows in half crosswise. Press cut side of each marshmallow into pink sugar to make ears. Insert a pretzel stick into 1 short end of a marshmallow ear. Insert pretzel-stick end into cupcake to make ear stand up. Repeat with another pretzel and marshmallow ear; place second marshmallow ear next to first. Repeat with remaining marshmallows and pretzels, placing 2 ears on each cupcake. 3. Snip a small corner from ziplock bag with vanilla frosting. Using scissors, cut mini marshmallows in half crosswise to make cheeks. Pipe small dots of frosting and attach the mini M&M eyes, heart-candy nose and cheeks. Cut licorice into 1 1/2-inch pieces and insert as whiskers. Repeat with remaining cupcakes.

3.

Chocolate Easter Basket Cupcakes 2 1/4 cups allpurpose flour 2/3 cup cocoa 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 2 cups sugar 3/4 cup unsalted butter, room temperature 3 eggs, room temperature 1 1/4 c milk, room temperature 1 tsp vanilla

1 2 3 4 5 6

7 8

Preheat oven to 350 degrees. Prepare cupcake pans with 36 baking cups. With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside. In a mixer, cream sugar and butter. Add eggs one at a time, scraping down sides with each addition. Add vanilla. Add flour mixture to the creamed butter in three additions, alternating with the milk in two additions. (flour, milk, flour, milk, flour) Bake for about 15 minutes or until done. Cool and frost.

Storm Trooper Marshmallow Cupcake.

1. Make Your Favorite Cupcake. 2. Frost with chocolate frosting. 3. Pipe with black storm trooper details as seen and stick on chocolate frosting

Christmas Cupcakes

1. Frost your favorite cupcake white. 2. Add green m n m’s 3. sprinkle red hots in the gaps. 4. Separate and twist twizzlers into bows.

Melting Snowman

Pour a couple of cups of icing sugar (powdered sugar) into a bowl and stir in some cold water, a little at a time until you have a spreadable icing don't make it too runny. Spread onto the cupcake. Pop on the head and use a little of the icing to glue on the Smartie, hat and nose. Use the black icing tube for the eyes and buttons.

Candy Cane Christmas Tree Cake

To decorate, you’ll need: Cupcakes Sugar Cones White Candy Melts White Sugar crystals Frosting Pink Sugar crystals Candy Canes Fondant Icing colors (I used Wilton Dusty Rose & ) Snowflake Sprinkles Confetti Sprinkles

Cut off ends of the sugar cones, so the tree section is around 3 inches long. Use a serrated knife to carefully saw through without shattering the cone. 2 Dip cone sections in melted white candy coating. If you use a tall plastic cup, it will be easier to coat the entire cone. 3 Remove and let excess coating fall off. 4 Sprinkle white sugar crystals or sanding sugar over entire surface of the cone. Sprinkle over a large bowl and you can reuse the sprinkles. 5 Set on wax paper to dry completely. When dry, you can redip the bottoms to make sure the cone is completely coated. 6 Use 6 inch long candy canes and break the handles off so you are left with a straight piece that’s around 5 inches. 7 Cover cupcakes with tinted pink frosting. 8 Fill a small dish with the pink sugar crystals or sanding sugar and press cupcake tops into the dish until the entire surface is covered with sugar cyrstals. 9 Dip one end of the candy cane in some of the melted candy coating and insert the other end straight into the cupcake. 10 Place a Christmas Tree on top of the candy cane and let the candy coating dry and work like a glue. 11 If you want decorations, it would be a good idea to add them before you attach the tree. Just dot a small amount of coating on the surface and attach a colored sprinkle. 12 For presents, tint white fondant and shape the fondant into small squares by hand. Then use some of the white fondant, roll it out and use a knife to cut thin strips for ribbon. Attach the white fondant ribbon to the presents with a small dab of water. Then attach the snowflake sprinkles the same way. 13 Remember, use dense cupcakes instead of light and fluffy ones so the trees will not want to tip. 14 Or skip the candy canes, use the entire sugar cone and make big trees. Then you won’t have to worry. Either way… enjoy!

1

Boston Creme Cupcake

Makes 12 cupcakes It’s important to bake these cupcakes in a greased and floured muffin tin rather than paper cupcake liners, so the chocolate glaze can run down the sides of the cupcakes. PASTRY CREAM 1⅓ cups heavy cream 3 large egg yolks ⅓ cup (2⅓ ounces) sugar Pinch salt 4 teaspoons cornstarch 2 tablespoons unsalted butter, cut into 2 pieces 1½ teaspoons vanilla extract CUPCAKES 1¾ cups (8¾ ounces) all-purpose flour 1 cup (7 ounces) sugar 1½ teaspoons baking powder ¾ teaspoon salt 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened 3 large eggs, room temperature ¾ cup whole milk, room temperature 1½ teaspoons vanilla extract GLAZE 8 ounces bittersweet chocolate, chopped ⅔ cup heavy cream

¼ cup light corn syrup ½ teaspoon vanilla extract 1. FOR THE PASTRY CREAM: Bring the cream to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds. 2. Slowly whisk the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1½ minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours. 3. FOR THE CUPCAKES: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 12-cup muffin tin. 4. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes. 5. Using a greased ⅓-cup measure, portion the batter into each muffin cup (about three-quarters full; do not overfill). Bake the cupcakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. 6. FOR THE GLAZE: Microwave all of the ingredients together, whisking often, until melted and smooth, 1 to 2 minutes. Let the glaze cool, uncovered, until it is thickened but pourable, about 20 minutes. 7. Following the photos, cut around the inside edge of the top of each cupcake, removing a cone-shaped piece from each cupcake, and fill with 2 tablespoons of pastry cream. Trim and replace the cupcake top and set each cupcake on a wire rack over a parchment-lined baking sheet (for easy cleanup). Pour the glaze over the cupcakes, letting it run down the sides. Refrigerate the cupcakes until the glaze has set, about 10 minutes, before serving.

Eggnog Cupcakes
WHAT YOU NEED: Reynolds® Baking Cups (White) 1 ½ cups sugar ½ cup butter, room temperature 3 eggs 1 cup eggnog 1 teaspoon vanilla extract 1 teaspoon rum extract for cake 2 ¼ cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon allspice ¼ teaspoon nutmeg 1 cup vanilla pudding ½ teaspoon rum extract for filling Pastry bag & Injection tip 1 package cream cheese, room temperature 2 cups confectioner's sugar (1/2 of a 1lb box) 1 stick (1/2 cup) butter, softened 1 1/2 Tablespoon eggnog 1/2 Tablespoon rum extract for frosting 1/2 teaspoon nutmeg Optional: Cinnamon Sticks INSTRUCTIONS: PREHEAT oven to 350 degrees Fahrenheit. Put baking cups in muffin pans; set aside. MAKE CAKE 1. Beat sugar and butter together until combined. 2. Add eggs and beat until blended. 3. Combine wet ingredients in one bowl: eggnog, vanilla, and rum extract.  4. In a separate bowl, combine dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, & nutmeg. 5. Alternate adding dry & wet ingredients into blended butter sugar and eggs until well combined. 6. Scoop batter into baking cups. Use an ice cream scoop or pipe from a zipper freezer bag in order to fill evenly.  Be sure not to overfill the cups. 7. Bake for 20 minutes at 350.  Let cool completely. PREPARE AND INJECT FILLING INTO CUPCAKES 1. Mix rum extract into vanilla pudding. 2. Fill pastry bag with injection tip and pudding mixture. 3. Inject filling into center of each cupcake. MAKE FROSTING 1. Beat cream cheese and butter together until well blended.  2. Add powdered sugar.  3. Add eggnog, extracts, & nutmeg. 4. Sprinkle with nutmeg and top with cinnamon stick if desired

Chocolate Cup Cakes Ingredients 2 cups self-raising flour 125ml good quality cocoa pinch of salt 3 eggs 375ml castor sugar 1 cup boiling water ½ cup oil 1 tsp vanilla extract Method Preheat oven to 180C and place the cupcake holders into the muffin baking tray. Combine the water, oil. Beat the eggs and sugar until pale in color and creamy. Sieve the flour, cocoa and salt together and fold in the egg mixture, adding the wet ingredients while you are mixing. Spoon into the paper cups and bake for 12-15 minutes. Allow to cool.

Chocolate Topping ½ packet of instant chocolate pudding 250ml fresh cream ½ cup milk Open chocolate pudding into a small mixing bowl and mix with the ½ cup of cold milk. Allow to set for about 10-15 minutes. In the meantime, whip the cream until it forms soft peaks. Add the instant pudding, that has now set and beat until thoroughly mixed. Spoon into a piping bag and start decorating the cupcakes. Iced Coffee Topping ½ packet of instant vanilla pudding 1 packet 2-in-1 café Enrista 250ml fresh cream ½ cup milk Open vanilla pudding and coffee into a small mixing bowl and mix with the ½ cup of cold milk. Allow o set for about 10-15 minutes. In the meantime, whip the cream until it forms soft peaks. Add the instant pudding, that has now set and beat until thoroughly mixed. Spoon into a piping bag and start decorating the cupcakes.

Cute Candy Corn Cupcake

Make a yellow cake Ad a ring of Orange a ring of yellow and a ring of white.

German Chocolate Cupcakes

ingredients

Chocolate Cake: 1 box Devil’s Food Cake Mix 3 eggs ½ cup oil 1 teaspoon vanilla extract ¾ cup buttermilk 1 cup sour cream German Chocolate Frosting: 1 cup evaporated milk 1 cup sugar 3 egg yolk, lightly beaten 1/2 cup butter 1 ½ teaspoon vanilla extract 1 ½ cup chopped pecans 1 ½ cup flaked coconut Chocolate Buttercream: 4 ounces cream cheese ½ cup butter 2/3 cup unsweetened cocoa 3 cups powdered sugar 2 teaspoons vanilla extract 1 tablespoon milk or cream (if needed) directions 1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners. 2. In a large bowl, gently combine oil, eggs and vanilla extract. 3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined. 4. Add Buttermilk and stir until combined. 5. Add another third of the cake mix (again, sifting for easy stirring). 6. Add sour cream, then final third of cake mix. 7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean. 8. German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool. 9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa. 10. Pipe Chocolate Buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center.

Scarecrow Cupcakes Recipe Ingredients Cupcakes 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 3/4 cup milk 2 tablespoons molasses 1/4 cup butter, softened 1/4 cup granulated sugar 1/4 cup packed brown sugar 2 eggs 1 teaspoon vanilla Frosting 2 tablespoons butter, softened 2 tablespoons maple or pancake syrup 1-1/2 cups powdered sugar Decorations white fondant black decorator gel gum drops chow mien noodles shredded wheat cereal brown m&m’s candy corns Method 1. Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and allspice. Add butter and sugar to stand mixer. Cream until light in color. Add eggs, one at a time on medium speed. Beat until well incorporated. Add molasses and vanilla and beat again until incorporated. 2. Then add 1/2 the flour, 1/2 the milk, then the other half of the flour and then the rest of the milk. Mix just until batter comes together and is smooth. Pour batter into cupcake cups. Bake at 350 degrees for 20 – 25 minutes, or until toothpick is clean when inserted and removed from the middle of the cupcakes. 3. Let cupcakes cool. Add all ingredients for frosting to a large bowl. Using a hand mixer, beat until well incorporated. Frost cupcakes, reserving about 1/2 cup. 4. Roll out fondant and use a biscuit cutter to make the circles, place on cupcakes. 5. Use extra frosting to attach candy pieces to cupcakes to make scarecrow faces as shown in picture. For gumdrop hats, take 2 gumdrops and squeeze together. On a sugared surface, roll out to form the top of the hat. Take another gumdrop and squeeze with your fingers into the shape of the brim. Press this gumdrop on the other piece of the hat. Attach hat to cupcake with frosting. Use the black decorator gel to form the seam. Makes about 18 cupcakes.

Fishing Cupcake Ice your favorite cupcake blue. Ad a pretzel and a fish cracker. Using white icing pipe on a fishing line.

Christmas Ball Cupcake
The premise is simple - cover with buttercreme, dust in extra fine coloured sugars and decorate with licorice ropes and small candies that you buy in bulk.

Watermelon Cupcake

Make a white cake and tint it red. Add mini chocolate chips. Frost with bright green frosting and sprinkle with remaining mini chocolate chips.

Sunflower Cupcakes

Toffee Crunch Cupcakes Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees. Ingredients: Cupcake Chocolate Cupcake portion adapted from Alice Medrich for Scharffen Berger Chocolate Maker 1 cup (4.5 ounces) all purpose flour 1 cup plus 2 tablespoons (7.3 ounces) sugar 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1/2 cup (1 stick) unsalted butter, melted and warm • 2 large eggs • 1 teaspoon pure vanilla extract • 2 tablespoon instant coffee (recommended: Starbucks Via) • 1/2 cup hot coffee • 1/2 cup chocolate covered toffee bits Caramel Frosting: • 5 large egg whites • 11/2 cup sugar • 4 sticks unsalted butter, diced and softened • 1/4 teaspoon salt • 1 tablespoon vanilla • 1/3 cup caramel sauce (click here for a homemade caramel recipe) Chocolate Dipping Sauce: • 2/3 cups dark chocolate • 2 tablespoons heavy cream • 4 tablespoons powdered sugar, sifted • 5-8 tablespoons water, warm Instructions: Cupcake: 1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick • • •

inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them. Caramel Frosting: 1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. 2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume. 3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine. Chocolate Dipping Sauce: 1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. To assemble cupcake: 1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Base Ball Cupcake
Prep Time: 20 Min. Bake Time: 20 Min. Decoration Time: 30 Min. Difficulty: Easy Yield: Makes 24 Cupcakes. Ingredients 1 box (18.25 oz.) yellow cake mix 1 ½ containers (12-oz) whipped vanilla frosting 2 cups M&M’S® Brand Chocolate Candies 2 12-cup muffin tins Paper cupcake liners Directions 1. Preheat oven to 350°F. 2. Prepare the cake mix according to the directions on the package. 3. Line the muffin tins and fill each cup with 2/3 cup of batter. Bake for 20 minutes. Cool completely before spreading with whipped frosting. 4. Following the photograph, decorate the cupcakes with single color M&M’S® Brand Chocolate Candies to create the baseball seams.

Beach Cake

Ice cake and add blue sugar and crushed grahams for beach and water details. Add a red gumball. Add a stick of gum for the chair. Place a umbrella in it.