Grown-Up Funfetti Kŭp’kāks

This tasty vanilla cake with almond cream cheese frosting is marked with confetti sprinkles on the inside and out. It simply can take any adult back to their childhood. The blue pastel liners are from sweet cuppin cakes online store.

Vanilla Bean Kŭp’kāks

This vanilla bean cake is adorned with vanilla bean cream cheese frosting and a sweet white chocolate candy. I recently received new cupcake liners from my Canadian buddy, and owner of sweet cuppin cakes online store in yellow. The vanilla bean paste was also purchased from Lyndsey's store. This cupcake is also one of my Sweet creations...

Banana Kŭp’kāks w. dark chocolate cream cheese frosting

This is one of my newest sweet creations: fresh banana cake with dark chocolate cream cheese frosting.

Happy Birthday "Twilight" Cupcakes

Are you addicted to the Twilight series? Do you find yourself obsessed with a fictional character? Did you read all four books without sleeping? If you answered yes, then these cupcakes are for you! My friend, Kris, is celebrating her twenty-eighth birthday today, and I knew that there wasn't a more perfect cupcake than a dozen Twilight cupcakes. When she received them she said, "You made me cupcakes? Wow! You made me TWILIGHT cupcakes!" Kris is my dear friend Cassie's older sister, she lives in Washington, and next month we are planning a trip up to Forks. . .yes, we are completly obsessed (just slighthly older than the majority ;)). These were my favorite cupcakes to make, EVER! I really hope that Kris loves them just as much as I do. Happy Birthday pretty momma!

What Can Brown Do For You?

For me, they do a lot! They pay my mortgage, my health care and for obvious reasons they are my Husband's employer. His boss, Imad, has been with the company for twenty-years this week and they threw him a surprise congratulatory party, and what goes best with a party? UPS cupcakes of course! This was my first time using fondant and I think I was pretty successful, seeing as though I tinted it and managed to free hand the UPS shield. I truly hope that all the MBE/UPS'ers in International loved these brown and gold adorned red velvet cupcakes.

Peppermint Mocha Kŭp’kāks

I don't know how many of you have had the pleasure of indulging into Trader Joe's dark chocolate covered Jo-Jo's or not but they are simply irresistible. This cupcake is my take on their scrumptious cookie. It is a basic chocolate cake recipe, actually the third I have experimented with over the last week and it was okay. A little dryer than my normal cake, but very good, not too sweet, not too chocolaty. The frosting is two flavors; red is peppermint and the brown is well, chocolate. It was a great pairing because it wasn't overly minty. The only complaint I have is that the red turned mouths and teeth pink. The first of many holiday cakes. . .more to come.

Grandma's Oriole Chocolate Cake, Take II

I know I have blogged about these babies before but I seriously love, love, love them! Not only are they the best chocolate cake, but as I have written before they bring back so many sweet memories of my late Grandmother. I made them this time for Jim and his co-workers for their potluck luncheon last week. Even though I did not indulge in one, I still had a smidgen of frosting and tears filled my eyes and I was instantly five-years-old. I am thankful for this recipe and the woman who introduced it to me. For the recipe visit the original post: Here

Mini oriole chocolate bites. Perfectly chocolaty, perfectly sized!

"It's Time for a Change" Cupcakes

Today for many Americans has been a long awaited day. Waking up early to head to polling places, beating lines and hoping that we don't have a repeat of voting years of the past. For me, this is my third presidential election and I have to admit the most emotional. I felt torn when making a decision, but I have to say that I just want to see this country in a better place. Our greatest gift as Americans is our right to vote. My family and I have been butting heads on this years election and I usually bow out of any political conversation. However, I am proud of my vote and extremely proud to vote as a free American. These cupcakes are just a representation of how proud I am of my vote and the younger generation that finally got out there in masses to show their support. Rock the Vote!



Patriotic Cake:

• One Box White Cake Mix
• 1 cup Buttermilk
• 4 Eggs
• 1/2 cup Oil
• Red and Blue Food Coloring

1. Combine cake mix, buttermilk, eggs and oil. Separate equal amounts of batter into two bowls. Color red and blue.
2. Layer Half red, half blue. Bake at 325 degrees for 18 minutes.

Easy as Pie Frosting:

• 1 1/4 Stick Unsalted Butter
• 1/2 Stick Shortening
• 2 teaspoons Vanilla
• 2 Tablespoons Milk
• 3 cups Powdered Sugar

1. Cream shortening and butter until pale and fluffy.
2. Add in powdered sugar, alternating with milk. Add in vanilla.
3. Pipe cupcakes with desired tip. (1m)

I had originally made chocolate words saying "Vote or Die", "McCain" and "Obama". Obama was the only one that didn't fall a part in my rushed design.

Disclaimer: The coloring came out a little lighter than I wanted. We joked saying that they were Miami Dolphins Cupcakes in support of their victorious win over the much hated Denver Broncos. he he.

Black Devils Food with Cream Cheese Frosting and Bats Galore

I know this is a little late, but as usual I have been extremely busy with work and life in general. I wouldn't classify these as the best cupcakes but I still think that they were really cute. I used my Grandmother's recipe for Black Velvet Cake and a simple cream cheese frosting topped with yellow, purple and white sanding sugars for the moon/sky and chocolate bats drawn freehand. They tasted good, but I love cream cheese. Anywho, just something to show that I am still baking I just got in a Minuit rut. More to come with the holidays fast approaching. . .

Black Velvet Recipe:

• 2 cups sifted Cake Flour
• 1 tsp Baking Soda
• 1 tsp Salt
• 1/2 cup shortening
• 1 1/2 tsp Vanilla
• 1 1/2 cup sugar
• 2 eggs
• 3 squares unsweetened chocolate, melted and cooled
• 1 cup Buttermilk

Directions:

1. Combine Flour, Baking Soda and Salt and set aside.
2. Cream together shortening, vanilla and sugar. Add in eggs and cream until mixture is light and fluffy.
3. Add in melted chocolate.
4. Add dry ingredients and buttermilk. Alternating until well combined.
5. Bake at 350 degrees for 15-18 minutes.

Cream Cheese Frosting:

• One Package Cream Cheese at Room Temperature
• 3/4 stick of butter
• 1 tsp Vanilla
• 3 cups Powdered Sugar

1. Cream butter and cream cheese together until fluffy. Add in Vanilla.
2. Mix in one cup of sugar at a time until well combined.
3. Frost to your liking.

Maple Pecan Streusel Cupcakes

I have been feeling a little under the weather this week (hence, why I am still awake...I mistakenly took daytime cold medicine) and had an itch to make cupcakes, but I couldn't bring myself to leave my house on Wednesday on my day of rest. I know I have an entire pantry full of food and something in there was bound to spark some creativity. I opened my white pantry doors and my eyes went straight toward a box of Maple Pecan Bundt cake mix that I purchased from Williams Sonoma nearly two years ago. At first I was hesitant that it had gone bad but the expiration date is for this January. I was going to make it as the box suggests for a bundt cake but after taking out my bundt pan I couldn't do it. Cheat on my cupcake pan? How dare I! I made the recipe according to the box but changed it slightly for the cupcake size. As soon as the cakes came out from the oven I brushed over the Jack Daniels glaze to soak into the warm cake and then when cooled I topped them off with a Maple Whipped Topping. I would like to say I did it like Sandra Lee and made it a little semi-homemade. At least it curbed my baking itch and Jim's co-workers had a sweet piece of cake for breakfast. I would post the recipe, but it is really long and it's a boxed cake mix, not my own.


As you can tell I was easily amused today...

The finished product...they were like a stack of pancakes! yummy.

Caramel Apple Crumb Donut Cuppy Cakes

First of all, Happy Birthday to my amazing husband and happy first day of Fall. This is an amazing time of year and what better than caramel apples sandwiched in between light and airy cupcake batter? This recipe was inspired when my husband gave me his request for his birthday Kŭp’kāks. I knew I had to do a little research for the donut part but the rest I have down. These were really fun to make and the cake rises so nicely! Give 'em a try. . .



Ingredients:



For donut cupcake:

(Recipe adapted from Laura Rebecca’s Kitchen Seen on I heart cuppycakes)

• 2 cups flour


• 1 Tbsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1 tsp cinnamon


• 2 large eggs


• 1 cup low-fat vanilla yogurt (I used Yoplait Light Vanilla)


• 2/3 cup packed brown sugar


• 4 tbsp oil


• 1 tsp vanilla


• 1/2 can of Apple Pie Filling (I would have made this from scratch, since I don't care for canned fruit, but to have the Dunkin Donuts taste I opted for canned).

For Crumb Topping:

• 1/4 cup Sugar
• 1/4 cup Melted Butter
• 1/4 cup Brown Sugar
• 2 teaspoons Cinnamon

For Frosting:

• 1 cup Homemade Caramel Sauce


• 1 stick Butter, at room temperature


• 3 cups Powdered Sugar


• Whipping Cream

For Homemade Caramel Sauce:

(Marthastewart.com)

• 1 1/4 cups Sugar


• 1/2 cup Water


• 1/2 cup Whipping Cream

Directions:

To make cupcakes—

Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not over mix; batter will not be smooth.

Divide a small amount of batter among the muffin cups and then add in about a tablespoon of apple pie filling, topping with additional batter. Bake until a toothpick inserted in one or two of the muffins come out clean, about 18 minutes. While the cupcakes are baking blend all the crumb topping ingredients together, when the cupcakes come out from the oven dip into butter and the sugar mix. Let cool and then frost.

For the Frosting:

Cream butter and one cup of powdered sugar together. Add in a small amount of cream to moisten, adding in one cup of caramel. Mix in remaining sugar and cream until your desired consistency. Frost to your preference, I used a 1m tip.

For Caramel Sauce:

Combine 1 1/4 cups sugar and 1/2 cup water in medium saucepan; bring to boil over medium-high heat. Brush down sides with damp pastry brush to prevent crystallization. Continue cooking, without stirring, until dark amber color. Remove from heat; slowly stir in cream with wooden spoon until completely smooth; set aside until cool to touch

YUMMERS! These were very tasty but I will admit (and so will everyone else that tried them) that the frosting was a bit too much, extremely sugary! I think next time I will try a less sweet frosting to compliment the tender cake. Enjoy!

Grandma's Oriole Chocolate Cake

As a child I looked forward to any birthday because I knew if were going to Grandma Barr's house that we were going to get Grandma's Infamous Oriole chocolate cake. Since Grandma passed away in 2001 I have only made this cake recipe once for my Dad's birthday. Birthdays and this cake go hand in hand so what better than to make it for my Dad's and Jim's combined Birthday party. Yesterday at our home, I threw my two favorite men a dude ranch themed party, with plenty of barbecued chicken, buffalo wild wings (pork shanks) with my tangy homemade barbecue sauce and enough side dishes to serve an army. All of our friends were present and so were these light and perfectly chocolaty cupcakes. I urge you to give these a try!

Ingredients:

For the Cake:

(I doubled this recipe which made 36 Cupcakes)

• 1 1/3 c. Cake Flour
• 1 egg unbeaten
• 2 squares unsweetened chocolate, melted.
• 1 cup Buttermilk
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 Cup Sugar
• 1 teaspoon Vanilla
  

For the Frosting

(I doubled this recipe)

• 2 squares unsweetened chocolate, melted
• 1 Stick Butter, at room temperature
• 3 Cups Powdered Sugar
• Whipping Cream (My Grandma used Milk)
• 2 teaspoons Almond Extract (This is what makes this frosting unique)

Directions:

1. Preheat oven to 350 degrees and line muffin tins.
2. Cream butter and sugar. Add in the unbeaten egg and chocolate.
3. Combine dry ingredients together in separate bowl.
4. Alternately combine dry ingredients and buttermilk until well combined.
5. Spoon into muffin tins.
6. Bake for 18-20 minutes or until toothpick is inserted and clean.

While the Cupcakes are baking:

1. Cream butter and chocolate.
2. Add 1 cup of powdered sugar at a time, mixing in small amounts of whipping cream in between. Do this until you have your desired consistency.
3. Place in pastry bag fitted with tip of choice.

I cheated, I was going to make an edible sign but I saw this while I was at lunch on Friday at the Champagne Bakery...still totally cute.

Banana Cream Pie Kŭp’kāks

Summer is coming to an end and what better than a slice of banana cream heaven? Banana cream pie is one of my favorites and I truly couldn't imagine the cool pudding and bananas without a flaky pie crust, however, after indulging into these airy cakes you won't even notice that the pie crust is missing.

BANANA CREAM CUPCAKES
(Creatingpostitnotes.blogspot.com)

• 1 cup butter, at room temperature
• 2 cups sugar
• 4 eggs
• 1 cup milk
• 1 tsp vanilla
• 3 cups flour
• 1 Tbsp baking powder
• ½ tsp salt
• 1 Small Package Banana Pudding (I used Vanilla)
• 1 Large Banana
• 1 Container Cool Whip

1. In a bowl, cream together the butter and sugar, beating on high until nice and fluffy. Add eggs, one at a time, mixing well. Keep mixing on high until the batter becomes really light and fluffy. Slowly add the milk and vanilla while the mixer is on low speed.
2. In a bowl, sift together all dry ingredients. Spoon into the butter mixture with the mixer on low. The finished product will be light and airy. Spoon into lined muffin pan.
3. Bake at 350* for about 20 minutes or until toothpick inserted comes out clean. Remove baked cupcakes from pan and let cool on racks.
4. While the cupcakes cool, make a package of Jello Banana pudding mix. Chill to set.Once chilled, add some chopped banana. Take another banana and slice, for garnish. ( I used Vanilla Pudding Mix)
5. To assemble: Cut out a hole on the top of the cupcakes. Put in some pudding. Cut some of the “cone” off the top you cut out. Put the top back on. Pipe with stiff whipped cream and then sprinkle with crushed graham crackers. Top with a banana slice. (I was under a bit of a time constraint when I made these, so I used French Vanilla Cool Whip since I had it in my freezer, I didn't have graham crackers, but I did have mini Nilla Wafers which was just as cute).
   

Light, Airy, Buttery Goodness!

Luciously Light Lemon Cuppy-Cakes

Okay, so this recipe is actually my Grandmothers. As a kid if we were at my Grandparents house for any birthday celebration this would be the cake that we ate. All the kids loved it because the frosting was amazing and not like any cake you can buy. I have been meaning to try them as cuppy-cakes instead so here was my first attempt on re-creating my Grandmas legendary lemon cake.

For the cake:

• I used store-bought white cake mix. However, next time I think I am going to try the recipe with homemade cake batter.
• Make the batter according to recipe
• Portion 24 muffin cups 2/3 with batter
• Bake according to package, I baked mine for 18 minutes.

Ingredients:

• Large package of Lemon Jell-O
• Large container of Cool Whip
• Large package of Jello-O Vanilla Pudding, made as directed.

While the cuppy-cakes are baking:

1. In medium bowl dissolve lemon jell-o with 1 c. hot water, add 1 c. cold water once dissolved. (the box will say 2 cups of hot and cold water, I decreased the amount).
2. Once the cuppy-cakes have been removed from the oven, immediately poke them with a toothpick over, and over to create holes for the jell-o to soak.
3. Soak all the warm cuppy-cakes with the mixture. Be generous with this step, give the cuppy-cakes a minute to soak and then add more. You do not want them to be dry in some areas.
4. Place the cuppy-cakes in the refrigerator to cool.
5. Meanwhile, mix vanilla pudding and cool whip in a large bowl. Once thoroughly mixed, place back into cool whip container and place back in refrigerator.
6. Once the cuppy-cakes are thoroughly cooled, place the frosting mixture into a large zip-lock bag or pastry bag.
7. Frost the cuppy-cakes as desired.
8. Enjoy!

Note: If you wanted to make this as a cake, use a rectangular pan and go through all the same steps. You will want to keep the cake or cupcakes in the fridge until you are ready to indulge!

Black Cherry Cuppy-Cakes

I made these cupcakes a few weeks back but I am finally getting around to posting it. The recipe behind this cuppy-cake is the same as my luciously light lemon cuppycakes. I saw a recipe on jello's website and I tried it out. I think I like the lemon recipe better and I am moving on. . .

For the cake:

• I used store-bought white cake mix. Make the batter according to recipe


• Portion 24 muffin cups 2/3 with batter


• Bake according to package, (I baked mine for 18 minutes)

For the Frosting and Cuppy-Cakes:

• Large package of Black Cherry Jell-O


• Large container of Cool Whip


• Large package of Jello-O Dark Chocolate Pudding (made with 1 c. milk vs. 3 c.)

While the cuppy-cakes are baking:

1. In medium bowl dissolve lemon jell-o with 1 c. hot water, add 1 c. cold water once dissolved. (the box will say 2 cups of hot and cold water, I decreased the amount).


2. Once the cuppy-cakes have been removed from the oven, immediately poke them with a toothpick over, and over to create holes for the jell-o to soak.
   Soak all the warm cuppy-cakes with the mixture. Be generous with this step, give the cuppy-cakes a minute to soak and then add more. You do not want them to be dry in some areas.


3. Place the cuppy-cakes in the refrigerator to cool.


4. Meanwhile, mix chocolate pudding and cool whip in a large bowl. Once thoroughly mixed, place back into cool whip container and place back in refrigerator.


5. Once the cuppy-cakes are thoroughly cooled, place the frosting mixture into a large zip-lock bag or pastry bag.


6. Frost the cuppy-cakes as desired.
   Enjoy!

Lemon Blueberry Cuppy Cakes

Can I say yummy?! This light and lemony cake is paired with fluffy blueberry buttercream. I think this recipe is a keeper!


For the Cupcakes:

• 1 cup unsalted butter, room temperature
• 1 cup granulated white sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 1 large lemon
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice

1. Preheat oven to 350 degrees F and place rack in the center of the oven.


2. Butter, spray or line cupcake pan.


3. In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes).


4. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.


5. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.


6. Pour the batter into the prepared tin, smoothing the top with an offset spatula. Bake about 22 minutes, or until a toothpick inserted in the center comes out clean.
7. Place on a wire rack to cool.

Blueberry Buttercream Frosting:

• 2 sticks butter, at room temperature


• 6 c. powdered sugar


• 1/4 c. milk


• 4 Tablespoons Blueberry Preserves


• 1 teaspoon Vanilla Extract

1. In electric mixer, cream butter until fluffy. Add powdered sugar alternatively with milk.


2. Once all powdered sugar is incorporated add in blueberry preserves and vanilla. (Make frosting until desired consistency).


3. Frost cupcakes as desired. I added purple sprinkles and fresh blueberries.

Two Cuppy Cakes: One Box

I have been meaning to bake some cuppies but without a/c it never seems appealing. Today I was supposed to meet my Mom in Murrieta but she was running late and cancelled so I decided to do something with my afternoon so I baked some cuppy cakes! I started out with Pineapple Upside Cupcakes but I had enough batter for about six more cuppies. After I had baked the plain cupcakes my wheels were spinning as to what I was going to do with them, I had a bright idea that I should try peanut butter and jelly cupcakes. I didn't have any grape jelly (I really think this will taste better) so I used what I had, good 'ole strawberry jam. These two cupcake recipes were so easy and I seriously did everything with cleanup within an hour and a half, leaving me enough time to blog about them, take a bite or two and then go to work. What a chock-full-of-a-cupcake-day!






Ingredients for Pineapple Upside Cupcakes and PB&J Cupcakes:

• 1 Box Yellow Cake Mix (I used Pillsbury Reduced Sugar)
• 3 eggs
• 1 cup Pineapple Juice (reserved from pineapple tidbits)
• 1/3 cup Vegetable Oil
• 6 Cherries, halved
• 1 Can Pineapple tidbits
• 1/2 cup Brown Sugar
• 1/3 cup Butter
• 3/4 cup Smooth Peanut Butter
• 1/2 cup Jelly
• 2 cups powdered sugar
• 2 Tablespoons Cream Cheese
• 1/2 stick Butter, at room temperture
• Milk

Directions:

1. Preheat oven to 350 degrees.


2. Mix pineapple juice, oil, eggs and cake batter together until there are no lumps.


3. In a small saute pan, melt butter and brown sugar together until completly melted.


4. Spray Muffin pan with Pam and spoon one teaspoon of sugar mixture into each cup.


5. Place one half of a cherry into the center of the sugar mixture and then arrange pineapple tidbits around the cherry. Spoon batter 2/3 into each cup.


6. Bake for 18 minutes, or until toothpick comes out clean.


7. Let cupcakes rest for about ten minutes and then invert them and let rest until all the cupcakes come out clean out of pan.

For PB&J Cupcakes:

1. Use a cake batter of your choice, I used the left overs from my Pineapple Upside Cupcakes.


2. Bake for fifteen minutes or until toothpick comes out clean.


3. With a pastry bag fitted with a plain tip add in strawberry jam and place tip directly into cupcake and fill cupcake until full.


4. In a large bowl, combine peanut butter, butter, cream cheese and mix with a handheld mixer until creamy. Mix in one cup of powdered sugar at a time, adding in a little bit of milk in between.


5. Place frosting into a pastry bag fitted with a tip of your choice and frost cuppies.


6. I dusted mine with dark chocolate but any candy would work; reeses pieces, peanut butter cups, chocolate wafers, etc.

Carrot Cake Cuppy Cakes w/ Ginger Cream Cheese Frosting

I finally made them! I have had carrot cake cupcakes on my list for quite some time now, yesterday I went and bought everything and then I got too hot and opted for a nice quiet nap instead. This morning when I woke up I immediately went straight into the kitchen and starting whipping up these light and fluffy cakes. I can't wait to bring my sister one tomorrow when I go to Murrieta, as carrot cake is her favorite she will be my toughest critic, I hope. I used Ina Garten's recipe for the cake but added pineapple for extra tenderness. I can't wait to try one for myself when I meet Jim for lunch. Yay! For baking in the morning and beating the mid-day's sun.

Ingredients:

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots (less than 1 pound)
• 1 cup raisins
• 1 cup chopped walnuts
• 4 oz. Can of Pineapple Tid Bits
• 2 Packages cream cheese, at room temperature
• 1 1/2 sticks unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 6 cups confectioners' sugar
• 2 tsp. Powdered Ginger

Preheat the oven to 350 degrees F.

1. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
2. Line muffin pans with paper liners. Scoop the batter into 24 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 15 minutes, until a toothpick comes out clean. Cool on a rack.
3. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. Add in Ginger once smooth.
4. When the cupcakes are cool, frost them generously and serve.
   

Cupcake Pops

Thanks to Bakerella for inspiring me on another cupcake related obsession. I have been googling over these pops ever since I stumbled onto her blog months ago but I was waiting for a special day to roll around for me to spend a few hours in the kitchen. On Friday Jim asked me if I would be able to make red velvet cupcakes for his boss, Imad's birthday celebration on Monday. Knowing I would say "yes", I told him with excitement that I had something else in mind but it would still include red velvet cake. It was a fun evening because Jim had baked the cake earlier in the day and then after dinner while he was gardening I rolled the balls and placed them in the chocolate molds. When he was done we worked on them together and a few hours later we were finally done. I will admit that it is a little bit harder than it looks but I think once we do these a few times we will get the hang of it. I purchased a large flower pot from Michael's and cut Styrofoam blocks to fit within the pot. I then placed the pops into an arrangement of cupcake pop Heaven. If you would like the recipe please visit Bakerella's blog under Cupcake Bites Made Easy .Thank you Bakerella for inspiring me and for all the creative things that you come up with, you truly are an inspiration for all of us cupcake lovin' females out here in cupcake blog-land.

Jim-Boy doing an AMAZING job on the pops.

The finished product. . . not too shabby for our first attempt.

Happy Birthday Imad!

Annie, stop drooling and eat a damn cupcake pop...there at Jim's desk. :)

What I purchased and used:

Duncan Hines Red Velvet Cake Mix (Target $1.07)

Betty Crocker Buttercream Frosting (Target $1.29)

Candy Melts in White and Yellow (Michael's $2.99 each)

Candy Melts in Dark Chocolate (Michael's $2.99)

Peanut Butter Cup Mold (Michael's $1.99 x 3)

Lollipop Sticks (Michael's $1.99)

M&M's (Target .89)

Sprinkles (Albertson's $3.99)

Side Note: The chocolate was really thick and difficult to put on the cake, I don't know if I used too much frosting in the cake mixture as it really soft, or if I should have kept them in the freezer longer. I still have about ten cake balls left so I am going to attempt a few again to see if letting them mold longer will affect it or not. Overall, really tasty and I cannot wait to hear what Jim's Co-workers thought.

Orangesicle Cuppy Cakes w/ Fluff Frosting

I saw this recipe back in March on 52 Cupcakesblog. Right away I thought of my childhood and how much my Mom would love these cupcakes. When I couldn't find the Orange Supreme cake mix my Mom went into pursuit to find it for me, which low and behold the State Bros. in Lake Arrowhead carries it unlike Albertson's. I had originally wanted to make these for my Mom back in April for her birthday and have never gotten around to it. Well, my parents have been at my house for five days now and last night I decided to whip these up after dinner. I have to admit they were really easy and it didn't involve a lot of ingredients. The only thing that I didn't like about these cupcakes was that the frosting recipe called for regular granulated sugar, maybe I didn't do something right within the recipe but the frosting was really gritty. I may have to play around with this one. The frosting was so sticky and sweet which paired so nicely with the extra moist cake. Next time I think adding mini chocolate chips would make a great compliment.

For the Cupcakes:

• 1 box Duncan Hines Orange Supreme Cake
• Mix1 box Jello Vanilla Pudding (not instant)

1. Follow directions on box and add in the box of vanilla pudding
2. Follow rest of box instructions.

For the Frosting:

• Fluff 7-Minute Frosting
• 1 c. Marshmallow Fluff
• 2 egg whites, at room temperature
• 1 c. sugar
• 1/4 tsp. cream of tartar
• 1/8 tsp. salt
• 1/4 c. water
• 1 tsp. vanilla extract

1. In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla. Makes enough to frost 24 cupcakes.
   Recipe Courtesy of: