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frogs

love the frog

how cute. pie crust cupcakes - and the filling is just blue or red candies!

Hidden Treasure Strawberry Cupcakes Butter cake cupcakes with strawberry buttercream frosting, with a special hidden surprise for your special Valentine, a perfect strawberry.

Hydrangea Cupcakes

Cupcake "Hamburger"

how to frost cupcakes

16 Favorite Frosting Recipes from Popular Dessert Bloggers

snowflake cupcakes

royal icing snowflakes are pretty easy to make, and will last a very long time (stored in a airtight container). Make a nice stiff consistency batch of royal icing (recipe HERE) and pipe a snowflake shape onto a piece of waxed paper. Allow to dry completely (this will take about 1 day) before trying to remove from the paper. Be prepared... many WILL break as you try to move them from the waxed paper, so you need to make at least twice as many snowflakes as you think you want. The thicker the line of royal icing you make, and the longer you let them dry, the better your chances of avoiding breakage, but they are still very delicate, and you are bound to have some break.

rabbits

A guide for frosting

Red Heart Ganache Cupcakes

Hot Chocolate Cupcakes via @acozykitchen

Chocolate Cupcakes and Spring Gum Paste Flowers tutorial

Carrot Cake Cupcakes with Cream Cheese Icing

Homemade Hostess Cupcakes (adapted from Food Network magazine, modified by Lovestoeat, modified by Bake At 350 and then me) For the Cupcakes 1 & 1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon salt 1 & 1/4 cups granulated sugar 4 ounces unsweetened chocolate, chopped 1 stick unsalted butter, cut into pieces 2 teaspoons vanilla extract 2 large eggs, lightly beaten For the Filling 4 tablespoons unsalted butter, at room temperature 1 cup powdered sugar 2 teaspoons vanilla 3 tablespoons heavy cream 1 cup marshmallow creme For the Ganache 6 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon unsalted butter 2 teaspoons vanilla For the Icing 1/2 stick unsalted butter 1 tablespoon milk 1 cups powdered sugar 1/4 tsp vanilla Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 18-20 cupcakes. Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Sift together the flour, baking soda, baking powder and salt in a bowl. Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients. Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely. For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside. For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid. Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.) Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes. Meanwhile, prepare the icing: Using a mixer, beat the 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 #2 plain tip); pipe onto the cupcakes to decorate. Store in the refrigerator.

love this idea...cupcakes baked in condiment cups

Designer Handbag Cupcakes

Cupcake Liner Pom Poms Cute Decorations with a cupcake party

Se. Patrick's Day

Fire Truck Birthday

The Pastry Pedestal is a clear, dainty stand to display and personalize any petite pastry. From cupcakes and petit fours to macarons, truffles and more, these stands will elevate your treats to the next level. The transparent stand can be customized with decorative paper to coordinate with any event. Or simply use as is for an elegant, modern display.

The Pastry Pedestal is a clear, dainty stand to display and personalize any petite pastry. From cupcakes and petit fours to macarons, truffles and more, these stands will elevate your treats to the next level. The transparent stand can be customized with decorative paper to coordinate with any event. Or simply use as is for an elegant, modern display.

Rock Candy Sticks are the focal point of this cake, created by The Sweet Boutique.