Monthly Archives: May 2012

Spaghetti and Meatballs Cupcakes!

Look at my most recent creation!

Props to my roommate Jessica McKay for that picture! Her camera is so much better than mine!

I got the idea from here.

If you want to make them, here’s how…

Ingredients:

Cupcakes

Icing 

1/2 teaspoon unsweetened cocoa powder

3 drops yellow food coloring

24 (or less) hazelnut chocolates (Ferrero Rocher), unwrapped (or you can use chocolate-covered donut holes)

Strawberry jam

White chocolate bar (to shred)

Here is what to do:

1. Make the cupcakes

2. Tint the  frosting with the cocoa powder and yellow food coloring.

I was honestly surprised to see it turn from white into a spaghetti-colored concoction! Cool!

3. Apply a THIN layer of icing to the cupcakes.

See that little pink spatula? I love it!!!! I call it my “magic pink spatula” and it’s what I use to ice cupcakes! I love it!

4. Arrange the cupcakes on a platter

I am a poor college student and don’t have a platter, so I used an old baking sheet and a flamingo plate I have

Make sure they are close together!!!

5. Put the rest of the icing in to a Ziplock bag. I used a sandwich size and put about half of what was left.

6. Snip a SMALL hole in the bottom of the bag.

7. Pipe the icing all over the cupcakes to make the noodles!!!

I was scared that I wouldn’t have enough icing….but it turns out I had way more than enough!! So don’t be stingy! But if you are worried, put some on every cupcake, then go back and fill in the gaps!

After I had done about 2 cupcakes, my bag exploded….I was able to pick up the explosion and move it over to the icing bowl…luckily.

I decided that I needed a stronger bag AND thinner icing

So I got a Hefty bag (quart size) and I added milk to the icing. I didn’t measure the milk, but I added about this much….3 times…just until I felt like it was good when I stirred it.

After I did this, it worked beautifully! It came out much faster and easier.

Look how cool they look! I was so excited as I did all of this! I couldn’t stop smiling! I love when something works out with my cupcakes!

Make sure some of the noodles hang off the edges!

8. Get out the chocolates!

I unwrapped them this morning, put them in a plastic bag, and put them in the fridge until I was ready to use them.

9. Drop it into the strawberry jam!

10. Using a spoon, cover it in jam and then take out the chocolate.

11. Put it onto a cupcake, and let the “sauce” drip around the cupcake!

12. Do this with the rest of your chocolates, spreading them out throughout the cupcakes if you don’t have enough to cover all the cupcakes. 

13. Put some “suace” on the cupcakes that don’t have a “meatball”…also, put any extra “sauce” where you see fit!

14. Get out the white chocolate bar and the cheese grater

I already had this Almond Bark bar, so I just broke off 1 of the squares and used it. I only used a little bit! Seriously a tiny bit!

15. Shred the white chocolate (parmesan cheese) onto the spaghetti and meatballs!

TA-DA!

My wonderful roommate Jessica came and took pictures of them…and her pictures are so much better than mine…so here they are!

Thanks again for the pictures, Jessica!

Jessica said the cook needed a picture! I think this is my first picture with any of my cupcake creations! Thanks Jess!

Happy Cupcaking!

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Strawberry Jam Recipe!

I needed strawberry jam for a recipe, so I decided to make it because I had a lot of strawberries!

I’ve never made jam before, so I looked online for a recipe, and found this one: http://allrecipes.com/Recipe/Strawberry-Jam/Detail.aspx

Here’s how to make it!

Ingredients:

2 pounds fresh strawberries

4 cups white sugar

1/4 cup lemon juice

Here’s what to do:

1. Crush up the strawberries. I used my blender and pureed them! It smelled so good!!!!!

2. In a large put, mix together the strawberries, sugar, and lemon juice.

3. Stir over low heat until the sugar is dissolved.

4. Increase heat to high, and bring the mixture to a full rolling boil. This made the whole apartment smell amazing!

5. Now, here’s where I strayed from the original recipe. It said “Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).”

But…I don’t have a food thermometer…so I just let it boil until I decided it was done…it was probably about 25 minutes? I honestly don’t remember.

6. Transfer it to glass jars (I used a funnel), put the lid on, and refrigerate! It will gel up as it gets cold in the fridge!

That’s how much it makes! Like my recycled Tostitos jar?

Well the next day I got it out and used it for my Spaghetti and Meatballs Cupcakes….so good (the jam and the cupcakes)!!!

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Easter Basket Cupcakes

I made these cupcakes for Easter!

If you are interested in making some, here is what you will need…

Ingredients:

Cupcakes

Icing (https://byuflamingo.wordpress.com/2012/05/06/buttercream-icing/)

Green food coloring (liquid NOT gel)

Sour straws

Easter candy

Shredded Coconut

Here’s what you do with it all!

1. Start with your cupcake (I love Funfetti)

2. Dye the icing green (whatever green you want…I went for a more pastel color, so I only did a few drops)

3. Put the shredded coconut in a Ziploc baggie and put some green food coloring into the bag (5 or 6 drops. Once again, it depends on what kind of green you want)

4. Shake and move the bag to make the coconut green! 

This will be your grass!

5. Pout the “grass” into a bowl

6. Ice the cupcake with the green icing

7. Dip the iced cupcake into the bowl of “grass”

8. Get out your sour straws and put them on the cupcake for the handle!

Push it down into the cupcake on each side…make sure it’s pretty deep

9. Put your goodies on top! You may want to put some icing on the bottom of the candy to make sure it stays

Happy Cupcaking!

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Annette’s Oat Muffins

I have recently reconnected with my Grandma Honey (Linda Sherman). She is so wonderful! My mom has always told me about how she is the kindest, most generous person EVER…and I definitely agree. She is artistic, thoughtful, loving, and brilliant. I hope to see her soon. 

She has shared some recipes with me, and now I would like to share one with you!

Annette’s Oat Muffins

Combine:

2 C. White Flour

2 C. Oatmeal

4 tsp Baking Soda

2 tsp. Baking Powder

2 tsp. Cinnamon

1 ½ C. Brown Sugar

Add, Stir to coat:

3 C. Shredded Carrots

4    Shredded Large Tart Apples

1 C. Nuts (chopped)

(1 cup raisins…I left them out because I don’t like raisins unless they’re in trail mix…but go ahead and add them if you want!)

Make a well in the center; add, stir to moisten:

½ C. Vegetable Oil

1 C. Milk

4 Eggs (slightly beaten)

2 tsp. Vanilla

Grease tins, fill full.

350 Degrees 18 to 20 minutes

I love these muffins, and I also love these stackable cooling racks. I have 3 of them – such a great counter space saver!

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Easter Bunny Cupcakes

I made these cupcakes for Easter!

Wanna make them, too?

You will need….

Cupcakes

Icing (https://byuflamingo.wordpress.com/2012/05/06/buttercream-icing/)

Mini M&M’s (2 per cupcake)

Mini marshmallows (2 per cupcake)

Large marshmallows (1 per cupcake)

Shredded cocunut

Pink sugar sprinkles

Black writing gel icing

Pink jellybeans (1 per cupcake)

Once you’ve got all that stuff, you will…

1. Make the cupcakes! I always like Funfetti.

2. Ice the cupcake

3. Dip the cupcake into a bowl full of shredded coconut.

Now you have bunny fur!

4. Cut the large marshmallow in half on the rounded side

This will give you the ears!

5. Dip the sticky part of the marshmallow into the pink sugar sprinkles

You now have cute little bunny ears!

6. Put a bit of icing on the back of the ears to put it onto the cupcake.

7. Put a pink jelly bean on for the nose.

8. Put on two mini M&M’s for the eyes

9. Put some icing on the mini marshmallows before putting them below the nose on the bunny.

As a side note, make sure the marshmallows are the same size…this is not ideal:

10. Put little black dots on the mini M&M’s for pupils!

11. If you want, you can use the black icing for whiskers. I didn’t like it, but if you do, go ahead!

I decided that I only like using blue and green for eyes…red looks evil.

Moral of the story: these are great for Easter!

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Buttercream Icing

A few months ago, I got tired of buying icing for all my cupcakes.

So I began the search for a new recipe.

I took this recipe and altered it slightly: http://allrecipes.com/recipe/buttercream-icing/detail.aspx

And I love it! Here’s what you do!

Ingredients:

1 cup unsalted butter, softened (2 sticks)

1 teaspoon vanilla extract

4 cups powdered sugar

2 Tablespoons milk

Here’s what you do!

1. In a large bowl, cream together the butter and vanilla.

2. Blend in the sugar, 1 cup at a time, blending well after each addition.

3. Beat in the milk.

4. Continue mixing until light and fluffy!

I always use it right after I make it, but if you will be using it later, keep it covered until ready to decorate.

With leftovers, I just refrigerate it until I need it again! When I need it, I let it sit out until it gets to room temperature and then I whip it fluffy!

So good, and it’s what I use on all my cupcakes!

Enjoy!

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