Monday, April 20, 2009

Nope, these are next up.

My friend Callie asked me yesterday if I would make her some Hello Kitty cupcakes for her birthday on May 1st.


For those of you who know me, you know that I am absolutely obsessed with Hello Kitty. So why haven't I made any HK cupcakes yet? I'm not really sure. I guess I never had a reason to before.

But, I'm considering making cake pops instead of cupcakes (or alongside plain cupcakes, not sure yet) this time around. If you read Bakerella's blog, you know what cake pops are. If not, here's a link.

And here are the lovely HK cake pops I'm thinking about making, if Callie will let me:
Aren't they absolutely adorable?
But just in case she doesn't like them, here are some other ideas I've found:
From bhoneymine on flickr.
From 0range County Girl on flickr.
From Jane Doe Cakes.

Any other ideas?

Sunday, April 19, 2009

Possibly Next Up!

I was browsing deviantART this morning and stumbled across these amazingly adorable cupcakes, made by Kimography:

They're French Toast Mini Cupcakes!!!!! Can you believe it? I love french toast, so this sounds like heaven to me.
After some googling, I found her recipe:
  • 1 1/2 cup All purpose flour
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 cup Sugar
  • 1/2 cup Unsalted butter melted and cooled
  • 2 Eggs
  • 2 teaspoon Maple extract
  • 1/2 cup Milk

1. Preheat oven to 350'F and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you'll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared mini-muffin pan and bake 12-14 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.

Cinnamon Cream Cheese Frosting
Makes 3 cups

  • 1 package (8 ounces) reduced fat cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 3 cups confectioners' sugar, sifted
  • 1 teaspoon ground cinnamon

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.
So now, I just need a reason to make them. David doesn't like french toast, and I don't wanna pig out trying to eat them all by myself. I think I'll see if his dad likes french toast.


So the Super Secret Cupcakes were for my cousin Brian's birthday. I made them at the request of his sister, my cousin Teela. They were yellow cupcakes with chocolate frosting and fondant bobcat toppers (since he goes to Texas State). They turned out pretty awesome. For the toppers, I had wanted to do a maroon cut-out circle, with a yellow/gold cut-out bobcat logo on top. Well, the temperature was pretty high that day, and it was enough of a hassle getting the maroon fondant to work with me. The yellow fondant (which was to be topped with gold luster dust) refused to cooperate. I was running out of time, so I decided to paint the bobcat logos on the maroon fondant with the luster dust instead! I applied the luster dust with Wilton Butter Flavoring. It smelled soooooo good. I didn't take any pictures, but hopefully Teela did and I'll be able to post them soon!

Here's the bobcat logo, for those of you wondering:

The "Sigh" title is due to the fact that my butthead of a cousin Brian was unable to receive the cupcakes because he couldn't make time to have Teela bring them by.
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