Cupcakes Archives - Wow! Is that really edible? Custom Cakes+ Cake Decorating Tutorials

Easter Cupcakes|Bunny Ears Cupcakes

Fri, 26 Mar 2021 16:14:51 +0000

How cute are these Easter cupcakes? This Easter I wanted to create something different than the traditional bunny ear cupcakes. So, I made bunny ears cupcakes shaped like shopping bags. It is a great combination, shopping, and sweets. I had so much fun making these cupcakes, I couldn’t wait to share the tutorial with you. These bunny ears shopping bag cupcakes were inspired by these paper shopping bags I saw on Papermart’s website (see photo below). They were the perfect twist to the normal cupcakes and I was all in. These are not your typical cupcakes in every sense, especially since they are square. Now, I know what you are saying, but trust me it works really well. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What Materials Do I Need? Wilton Bar cake pan or brownie pan– I used the Wilton bar baking pan, but you can you the 8-inch brownie pan that has the insert to cut brownies. If you use the second option you will have larger cakes. Square Cupcakes-To make the bunny ears cupcakes you will need to bake four square cupcakes using any flavor. I used a box mix for this but you can use vanilla, chocolate, or peach cupcake recipe. Buttercream– I used American buttercream, but you can use any recipe from the buttercream guide. Gel colors-You will need sky blue, rose, leaf green, and orange gel colors. White fondant-I used Wilton fondant, however, you can make your own fondant see the recipe here. Blue fondant- Color some white fondant with sky blue gel food coloring. Pink fondant-Color some white fondant with rose gel food coloring. Shredded Coconut – Color shredded coconut orange and green. Toothpick- You will need toothpicks for the bunny ears and the handles. Spatula-You will need a small spatula. Fondant Smoother- Fondant smoother to smooth the side of the cupcake. Use two to get a sharper corner. Wilton comb set– I bought the comb set a few years ago, the sharp edge was perfect to make the top of the bag. Square board- I used one large square board and trimmed around the base of each cupcake. For best result trim before adding the fondant to the cupcake. Edible Pen– I love this pen. It comes with two size tips a fine tip and a larger tip. I used the larger tip to color the eyes and nose, and the fine tip to draw the whiskers and the mouth. How to Make Bunny Ears Cupcake/Shopping Bag Cupcakes There are a few things to keep in mind when making these cupcakes: (1) the square cake pan takes more batter than the normal cupcake pan, so be prepared for that, and (2) they take a bit longer to bake, than the traditional cupcakes. Step-by-Step Easter Cupcakes Remove the cupcakes from the wrapper. Trim the sides and the top of the cupcakes and place them to the side. Place some buttercream on the board and place the first layer of the cupcake. Then add the second layer on top. Place a cake pop stick to keep it stable. Then slather the cupcake with frosting. Smooth with a spatula and place in the refrigerator to firm up. Remove the cake pop stick and smooth as much as you can. Roll out some white fondant about 1/8 of an inch thick. Wrap the fondant around the cupcake. Trim the fondant in the back. Use Wilton comb and remove the top edges of the fondant. Roll two pieces of fondant into a small spaghetti shape. Then add toothpicks to the back. Secure them with a small piece of fondant. Let it sit to become firm. Make this ahead of time. Place shortening on a mat. Roll out some white fondant, then the blue and pink fondant. Cut out the bunny ears using the white fondant. Then cut out the middle using the blue and pink fondant. Place water or shortening on the blue and pink fondant then add to the white fondant. Break a toothpick and add some water and place under the blue and pink fondant. Color the shredded coconut green and orange. Add to the top of each cupcake. Then add the handle. Then add the ears, add pink to the orange and the blue to the green. Use an edible pen to add the eyes, nose, and whiskers. Can you make this another way? Absolutely, you can bake a regular square cake and cut each one using a square cutter. Then assembly using the instruction above. Another option is the brownie pan with the cutters, this gives you perfect squares as well. That’s it, another cute Easter cupcake idea. If you love this tutorial don’t forget to share the love. Until next time. Happy caking.

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Peach Cupcake with Peach Swiss Meringue Buttercream

Mon, 22 Mar 2021 22:03:48 +0000

This peach cupcake is for sure one of the best recipes I have made to date. I have attempted seven times to achieve a good consistency and peach flavor. Yes, you read that correctly, ‘seven times.’ Since seven means perfection and I am not the type to throw in the towel I kept trying. Even if I’m not even sure what peaches taste like anymore. The result, a delicious peach cupcake paired with a peach Swiss Meringue Buttercream. My battle with the peaches started more than a month ago. I thought I would make a peach puree, keep little bite sizes of peach in so that you can taste them in the batter. The first few tries you could not taste the peach at all. I then upped the peach puree and oh boy that’s when it went downhill. I had peach flavor, but a weird consistency. Finally, I tried it with buttermilk, the flavor was great, but I felt as if I was cheating a bit. So, I went back to the drawing board. After playing around with the recipe some more, I ditched the buttermilk, added peach puree, peach jam, and used oil and butter. The result, a delicious peach cupcake. The peach cupcake is light and has just the right amount of peach flavor. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Peach cupcake with Peach Swiss Meringue Buttercream The secret to this peach buttercream is the peach puree and the peach jam that is added to the batter. You may use a store-bought brand, I suggest using one with all-natural ingredients and a natural sweetener. This past weekend I bought a jar of peach jam from a local vendor at our town fair and I really loved the freshness of it. Of course, you can make your own peach jam. What I love about the peach jam is the small chunks of peaches in it. You can definitely taste them in the cupcakes. Really, it’s like heaven in your mouth. Also, if you look closely at the buttercream you will notice specks of peaches. OMG. I couldn’t wait for this batch of the peach cupcake to cool, I tried it as soon as it came out of the oven (don’t try this at home). I was singing Hallelujah, I finally have a peach cupcake that’s perfect. Ingredients/Supplies to Make the Cupcakes: Self-Rising Cake Flour– I like using White Lily Self-Rising Flour or the Presto brand. If you don’t have any at home, make your own self-rising flour by combining one cup of cake flour, with ½ teaspoon baking powder, and ¼ teaspoon salt. Peach Jam–I like incorporating jams in recipes whenever possible. This recipe calls for a 1/4 cup of peach jam in the cupcake and 1/4 cup in the buttercream. I used my easy homemade peach jam recipe, you can make the jam ahead of time to save time. Fresh Peaches–The fresh peaches replaced the milk in the recipe, it adds to the flavor and the moistness of the cupcake. You will need three (3) medium peaches for this recipe. Cupcake liners-Not all cupcake liners are created equal. In the past, I used two cupcake liners to make cupcakes because they look awful without the second liner. I found these greaseproof cupcake liners on Amazon and I absolutely love using them for cupcakes. Nutribullet– I used the Nutribullet to make the peach puree, but you can make it using a food processor. How to Make the Peach Cupcakes Preheat oven to 350°F. Add the cupcake liners to a muffin pan. Measure the self-rising flour and set it aside. Remove the skin and the seed from about 3 peaches and blend in a food processor or Nutribullet to make the peach puree. In a large bowl, beat butter, oil, and sugar with an electric mixer or stand mixer until light and fluffy. Add eggs, one at a time, and mix well. Add vanilla or peach extract (this is optional). Then add the peach jam. Alternate the flour with the peach puree, beating well after each addition. Continue beating one minute. Use a cookie scoop to pour into the cupcake liners. Bake 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan, then move them to a cooling rack for 10 minutes. Peach Swiss Meringue Buttercream The peach Swiss Meringue buttercream is the basic recipe found here with the addition of the peach extract and peach jam. While the peach extract is great, it is very strong, therefore you only need a small amount. I opted to put the extract in the buttercream as opposed to the batter for that reason. Mix the buttercream well until the peach jam is combined. I used Swiss Meringue buttercream, but you can use Italian Meringue buttercream. The lightness of these buttercream makes them a perfect pairing with the peach which is a bit tart. Love, love, love the combination, as Oprah would say “Oh it’s good.” This recipe was updated with new photos and republished. Other recipes you might love: From Scratch Strawberry Cake with Strawberry Buttercream Lemon Blackberry Cake with Lemon Blackberry Buttercream Lavender Cake with Vanilla Buttercream This delicious from scratch peach cupcake is made using fresh peaches, peach jam and paired with peach buttercream. It has the right amount of peach flavor with every bite. Finally, my taste testers loved this recipe and it is one of my favorite recipes. I know it will be a favorite of yours too. If you love this recipe, please share the love by giving it a star rating and pin for later. Until next time, Happy Caking.

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Chocolate Cupcake with Nutella Buttercream Frosting

Sat, 20 Mar 2021 12:02:09 +0000

My niece ‘young baker in trainer‘ requested that I add more cupcake recipes to the blog. Lately, she has a newfound passion for baking and I am ecstatic about this. You see she is my number one fan and reads all my blog posts from Germany. Even though we are in different time zones, I aim to please. One of her requests is a chocolate cupcake with Nutella buttercream frosting and filled with Nutella. This is right up my alley, chocolate lover, check, Nutella lover check, the perfect combination. This a very easy recipe. Everything is mixed in one bowl, no creaming of butter and sugar necessary. The moist and delicious chocolate cake is a perfect pairing with the Nutella buttercream frosting. Warning for all my Italian Meringue buttercream (IMBC) fans, I used an American buttercream for this recipe. Why, because kids love this stuff and it is very easy to make. If you read my buttercream guide, you know how I feel about American buttercream, but don’t let that stop you, this is creamy, delicious, and sweet. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How to make a chocolate cupcake with Nutella Buttercream Frosting Like I said before this is a one-bowl recipe. It will be very hard to resist the urge to lick the Nutella from the spoon. Originally I was going to add the Nutella to the chocolate batter and at the last minute decided to add it as a filling to the cupcake. I scaled the recipe down for cupcakes because Lord knows it is too dangerous to have chocolate cupcakes just hanging around all willy nilly. Materials: Nutella Powdered sugar Unsweetened Cocoa Powder I use Hershey’s Instant espresso powder Mixing bowl Measuring Cup and Spoon (liquid and dry ingredients) Wilton Cookie scoop Stand Mixer, Hand Mixer Cupcake liners Wilton Tip 4B or any other star tip Piping Bag Sprinkles (optional) Steps: How to make the chocolate cupcake Add the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt in a mixing bowl. Mix all the dry ingredients until combined with a whisk. Then mix the buttermilk, oil, eggs, together add them to the dry ingredients. Add the hot water last and mix well. This will be a runny batter. Add exactly 2 cookie scoops to each cupcake wrapper or until it is 1/2 way full. Bake for about 10-12 minutes. Steps for Making the Nutella Buttercream Frosting While the cupcakes are baking, in a stand mixer or hand mixer, beat the butter until pale in color. Nutella buttercream comes together more effortlessly than any other buttercream. The creaminess of the Nutella has something to do with it I believe. Then add the Nutella and mix for about 2 minutes. Add the powdered sugar and mix on low. The mixture will be very thick, add the heavy cream one tablespoon at a time until it is smooth. This produces a thick, rich, and fluffy frosting that pipes really well. That’s it a delicious frosting in about 4 minutes. Decorating the Chocolate Cupcake with Nutella Buttercream Add tip 1M or whatever tip you have to a piping bag. Then fill halfway with the Nutella buttercream. Use a filler piping tip to remove the middle of the cupcake and add some Nutella. Push the filling down. Hold the piping bag at a 90-degree angle. Squeeze medium pressure to add a small amount of buttercream to the center. Then pipe around the circle to create a tall buttercream frosting. When you get to the top release pressure. The final result should look like this. Optional: Add some sprinkles to give it a pop of color and before the buttercream crusts over. Look how beautiful and yummy that looks. Absolutely delicious. Easy one-bowl chocolate recipe. A moist and decadent chocolate cupcake with Nutella Buttercream frosting.

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Vanilla Chai Cupcakes with Chai Brown Sugar Buttercream

Fri, 19 Mar 2021 13:30:27 +0000

Are you a chai latte fan? I love spices, so of course, I couldn’t wait to make these vanilla chai cupcakes. They are a blend of warm spices such as cardamom, nutmeg, ginger, and cinnamon. These cupcakes have just the right amount of sweetness and spice, similar to the drink, except these are much better. These chai cupcakes are filled with chai flavor in every bite. It is like classic comfort food because it makes you want to curl up on the couch with a cuppa. It is light and fluffy and is tea in the form of a cupcake. Pairing it with brown sugar Italian Meringue buttercream with a dash of chai spice puts it over the top with flavor. The buttercream is not too sweet, yet it hits all the right notes. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Chai Spice Cupcakes and Main Ingredients To make these chai cupcakes, I adjusted my vanilla cupcake recipe and added the chai spice with a chai spice-infused buttermilk. I used the same method to make Earl Grey cupcakes and loved how they came out. So, I decided to try it again and the result was fabulous. The aroma of the spices makes it feel like fall, except it’s not and it’s like 30 degrees outside (yup, it’s winter over here). When I was finished making these cupcakes my mom stopped by (instant taste tester) and I immediately gave her a cupcake to try. She absolutely loved it. While I couldn’t get her to try the frosting, I was happy she had a cupcake. Since COVID I lost all my taste testers from work. So, I have been bribing my son to try my goodies. Chai Spice Mix–Mix ground cinnamon, ginger, cardamom, nutmeg, and allspice together to create the warm chai spice. It will not only smell delicious but will have a nice kick to it. Cake flour–I know my vanilla cupcake recipe uses self-rising cake flour, but I wanted to change it up a bit. Instead, I used cake flour, I believe they both yield the same texture so there is no real change. The only difference, self-rising cake flour has leavening and salt added which makes it much easier. If you don’t have cake flour measure a cup of all-purpose flour and remove two tablespoons, then add two tablespoons of cornstarch and sift together. Buttermilk–I like using buttermilk because it makes the cake moist and tender. Butter and Oil– Whenever possible I like combining butter and oil. The combination makes you get the flavor of the butter (delish) and oil for a moist cupcake. Chai teabag– I used Tazo chai teabag to infuse the buttermilk because that’s what I had on hand and I like their teas. However, you can use any chai teabag. Cupcake liners–I used these greaseproof cupcake liners on Amazon that I absolutely love. There is no grease and they don’t stick to the cupcakes, win-win. How to Make Vanilla Chai Cupcakes Preheat oven to 350°F. Add the cupcake liners to a muffin pan. Mix the spices together to make the chai spice and set it aside. In a medium bowl, measure the cake flour, baking powder, baking soda, salt, and chai spice, then set them aside. In a measuring cup, pour the buttermilk and add the two bags of chai spice tea bags. Let it sit for 20-30 minutes. Remove the tea bags and squeeze out the excess buttermilk. In a large bowl, beat butter, oil, and sugar with an electric mixer until light and fluffy. Add the vanilla Then the eggs, one at a time, and mix well. Then, add flour alternately with buttermilk Beat well after each addition. Continue beating for one minute or until combined. Then use a cookie scoop to pour into the cupcake liners. You will need about two scoops. Bake 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan, then move them to a cooling rack for 10 minutes. The Frosting: Brown Sugar Italian Meringue Buttercream I used my delicious brown sugar Italian meringue buttercream for the frosting with a pinch of chai spice. This time around, I did not infuse the sugar syrup with chai tea, as I did with the Earl Grey cupcakes, because of the deep flavor of the brown sugar. Look at that beautiful buttercream. I know that Italian meringue buttercream takes some effort to make, but it is delicious. Therefore, I suggest making it ahead of time. An alternative is to use vanilla Italian meringue buttercream or this easy buttercream recipe with a teaspoon or more chai spice. Decorating the Cupcakes To decorate the cupcakes I fitted a piping bag (I used these) with a Wilton 1M tip and filled it about half-way with buttercream. I piped a small amount of buttercream in the center, and piped around it, then released pressure once I got to the top. You can find more tips for decorating cupcakes in this tutorial. That’s it for today, super yummy vanilla chai latte cupcakes. If you like this recipe don’t forget to share and give a star rating. As always until next time happy caking. Delicious vanilla cupcakes with warm chai spices.

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Easter Egg Nest Cupcakes

Fri, 12 Mar 2021 14:25:30 +0000

These adorable Easter egg nest cupcakes are fun, easy, and too cute to eat. They are a great Easter treat to make with the kids, with no decorating skills needed. Each cupcake is topped with shredded coconut and a chocolate “nest” which is filled with mini pastel-colored chocolate eggs. Yum!!! While I was searching for the edible rainbow (Airheads) a few weeks I found these cute mini Robin eggs in the store for $1. I bought two boxes but wasn’t sure what to do with them. Since Easter is around the corner, I thought why not use them to make nest cupcakes. This is a huge deviation from plastic ones I am used to filling with dinosaurs. So, this year for Easter, I am kicking things up a notch and am adding these chocolate”nest” cupcakes to the menu. Ok, I admit, I love anything chocolate, but the “nest” is super delicious. It is sweet, salty, and crunchy. Today I am going to show you how to decorate these adorable cupcakes. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What will you Need to Make the Cupcakes? These cute cupcakes are one of the easiest treats you can make. However, there are a few steps you have to take before it is ready to be served. First, you need to make the cupcakes, then the frosting, and lastly the decorations i.e. chocolate “nest” and edible grass. To make this much easier here are the ingredients/tools you are going to need. Ingredients/Tools: Cupcake recipe – To make these chocolate nest egg cupcakes you can use your favorite cake recipe, but I recommend either my chocolate or vanilla cupcake recipe. If you like more coconut flavor, try my delicious coconut cake recipe. Frosting recipe– I recommend using a chocolate frosting recipe for a speck of speck dirt, I have a few recipes in this buttercream guide to choose from. However, if you choose to use frosting for grass, then you can eliminate the chocolate and use vanilla buttercream instead. Potato sticks– I used Utz potato stixs for this, they are cut really small and are the key to making it look like a real nest. Chocolate candy melt or regular chocolate chips– I used Ghiradelli chocolate candy wafers to make the nests because they are easy to melt and were readily available. However, you can use melted chocolate chips instead. Shredded coconut/green sprinkles–Colored shredded coconut can be used for grass, however, you can use green sprinkles or green frosting with a grass piping tip. Leaf green gel food coloring–You will only need a small amount of leaf green gel food coloring to make grass either with coconut or frosting. Mini egg easter candy– I used the Easter Whopper mini Robin eggs because they are speckled and Cadbury mini eggs which are pastel-colored but not speckled. Muffin pan or small silicone mold– I used the muffin pan to shape the chocolate “nest,” since it is the same size as the cupcake. But, you can use a silicone mold that’s small than the cupcake to make them as well. Spoon/fork– The spoon is used to add the chocolate-covered potatoes to the muffin pan and the fork was used to help remove them from the pan. Spatula–Use the spatula to help coat the potatoes. How to Make the Chocolate Egg Nest First, spray the muffin pan. This step is crucial, or you won’t be able to remove the chocolate from the pan. Don’t ask me how I know. Needless to say, I broke a few pieces in the process of making these nests. To make the chocolate egg nest melt one cup of chocolate candy melt in 30-second intervals on fifty percent power. Make sure there are no lumps. If you are having difficulty melting the candy melts here are some tips and tricks. Measure out two cups of potato sticks and place them in a bowl. Pour the melted candy melts over the potato sticks. Then coat the potato sticks very well until they are all brown in color. Then, use a spoon to add the mixture to the muffin pan or silicone mold. Push down in the middle of the nest to make room for the Robin or Cadbury eggs. Place into the refrigerator for 10-15 minutes until they are completely set. I was able to get four large nests and a smaller nest, however, you can get more if you make them a bit smaller. How to Make Edible Grass There are a few ways to make edible grass: (1) using light green sprinkles (2) frosting with a grass tip (in this tutorial I show you how to pipe grass), and (3) shredded coconut. I used shredded coconut because that’s what I had in the house, but you can use any of the three. To color the coconut, add a small amount of leaf green edible gel to about half a cup of shredded coconut and mix well. Remember a little bit of gel color goes a long way. Place into a container until you are ready to assemble cupcakes. Assembling the Egg Nest Cupcakes Start by adding frosting to the cupcake. You may use a spatula or piping tip. Pipe the frosting around the edge of the cupcake. Dip or add the edible grass to the side of the cupcake. Place the chocolate egg nest in the center of the cupcake. Then add the Robin or Cadbury mini egg candy to the nest. If you traveling with the cupcake you can use a bit of candy melt to the nest to secure the eggs. Finally, I used a combination of the speckled mini egg and the plain eggs in the chocolate nest and I think they turned out really cute. That’s it for today. If you like this tutorial let me know by commenting below and don’t forget to share the love. Until next time happy caking.

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St. Patrick’s Day Pot of Gold Cupcake

Fri, 05 Mar 2021 14:30:50 +0000

Top o’ the mornin’ to ya. I have been wanting to say that ever since I decided to make this pot of gold cupcake tutorial. St. Patrick’s Day is around the corner and it dawned on me that I don’t have any St. Patrick’s Day cake or cupcake on the blog. Zip, zilch, nada. So, today I am changing that; I am going to show you how to make a 3D pot of gold cupcake using buttercream. When I was planning this post, I was torn between buttercream or fondant. However, while I was smoothing out the buttercream, I realized it didn’t need fondant. Nevertheless, I did use fondant to make the gold coins because I couldn’t find edible gold coins anywhere. To make the pot of gold cupcake, we are deconstructing the cupcake and essentially making a mini cake. Wait, what…Why? It was the only way to make a 3D pot of gold. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Materials for Making the Pot of Gold Cupcake For this project, I used regular American buttercream (ABC). Now, I know I usually use Italian Meringue buttercream, but ABC is the best way to go for this project. Plus, it is easier to color American buttercream, than Italian Meringue and it forms a crust. I used a chocolate cupcake and filled it with buttercream and caramel. Yum! Materials you are going to need: Black buttercream–You are going to need a medium consistency buttercream, see recipe below and step-by-step here. To make black buttercream you will need black cocoa. I have only used King Arthur’s brand for this, but I am sure they would all work the same way. Chocolate cupcake–I used my delicious chocolate recipe, see the step-by-by step here. Caramel sauce filling– I like using homemade and usually make my own, you can find the caramel sauce recipe and tutorial here Gold fondant–Satin Ice makes a gold sparkling fondant, but you use marshmallow fondant and paint it gold. Piping bags (2)-You will need a large piping bag to use the Wilton quick icer (which is optional) and a tipless bag for the handles, legs, and hanger. Paintbrush– The paintbrush is used to mark the neck of the cauldron. A small paintbrush is best because of the size of the cupcake. Wilton tip 789 (optional)-TheWilton quick icer (Wilton tip 789) adds just the right amount of buttercream without the need for a crumb coat. However, if you didn’t want that much icing on the cupcake you can add the amount that you need a little at a time. Spatula–Any small spatula or palette knife will do. Flexible smoothers or acetate–To smooth the buttercream you will need either a flexible smoother or acetate. You can also use a Viva paper towel. I didn’t have any in the house, so I used both the acetate and the flex smoother. Small circle cutter–I used the smallest cutter from the Ateco set to make the edible gold. Small rolling pin–You will need a small rolling pin to roll out the gold fondant. Mat–You will need a small mat to roll and cut out the fondant. Rainbow airheads How to make the Pot of Gold Cupcake Now that you have gathered the five thousand materials, it is time to make the 3D pot of gold. Because we are building a cauldron, we are going to need a make a curve in the cupcake. To do this, add enough icing to the outside to get the right shape. Roll out the gold fondant and use the small circle cutter to cut as many circles as possible. Cut the cupcake in half. Place some buttercream on a small cake circle or a plate. I added the buttercream on parchment paper to make it easier to move for easy clean (at least so I thought). Then add the first layer of cake. Add the buttercream and the caramel sauce. I totally forgot to take a picture of the caramel. Then add the next layer on top. Fill the large piping bag with the black buttercream and frost the top and the side of the cupcake. Use a spatula to smooth the buttercream, then switch to the acetate or flex smoother. Couldn’t avoid the mess no matter how hard I tried. You will have a lip at the top, leave it, we will need that later to hold our gold coins. Place it into the refrigerator for about 20 minutes. Remove from the refrigerator and smooth the sides some more. This time from the bottom to the top to shape the pot. Use the paintbrush to place the indentation for the neck of the pot. Now use a knife to remove the rough edges at the top of the pot/cauldron. Use the paintbrush to make some definition of the edge on the inside. Continue to smooth until you are satisfied. Fill a tipless bag and pipe the two handles, and the hanger in the front. Then pipe the feet. If you notice, the top isn’t smooth, it doesn’t need to be because it will be covered. Just make sure there is enough space for the gold coins. Place a toothpick in the rainbow airhead and insert it into the pot. At this point, it is very flexible. My mom pointed out that it will harden if you leave it out. I strongly suggest placing it in the shape you like before adding it to the cupcake. Keep adding the gold coin, until you have filled it all the way to the top. Place a small amount of water to make them stick together. This was my test to see how many gold coins I needed to use. I did this before the step above. At some point, I cut the airhead, but, realized afterward I shouldn’t have. Don’t you love when that happens? I decided last minute to add a Leprechaun (sorry the tutorial is already long so I didn’t add how to make him) and marshmallow clouds. Consequently, I had to move my rainbow to accommodate him. He has got his hands stuck in the pot. The perfect treat for your St. Patrick’s day virtual party. This from-scratch chocolate cupcake recipe is to die for. Adapted from Hershey's recipe, it is rich, moist, and delicious. Everything made in one bowl. It is every chocolate lover's dream.

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Orange Cupcakes with Orange Italian Meringue Buttercream

Fri, 15 Jan 2021 11:54:17 +0000

These orange cupcakes will surely brighten your day. If you are still sheltering in place for like the umteenth month (I lost count now), these are the perfect cupcakes for you. They are bursting with orange flavor from the orange buttercream and the orange curd filling. To say that they are delicious is an understatement, you really can’t have one bite. The real story behind these cupcakes is kind of funny. I bought a bag of oranges and they were not sweet at all. Since I couldn’t eat them and I didn’t want to discard them, I spent a few days racking my brain about what I should do with them. My first thought was orange jam, but, after that, I still had a lot. That’s when I thought how about making them into cupcakes. Normally, when I make cupcakes it’s just the cupcake and the buttercream, but I wanted to add more orange flavor to the cupcake. Actually, I still had more oranges, so, I decided to add the orange curd (yum). You are probably wondering how many oranges did I really have? Ahem, a lot. I know this recipe has a few components to it, but trust me it is worth it. The result is a light orange cupcake with orange flavor in every bite. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What you will Need to Make the Orange Cupcakes: Eggs- The recipe uses room temperature eggs, if your eggs are too cold place them in warm water for a few minutes to bring to room temperature. Butter – I use unsalted butter at room temperature. Oil– I like adding oil and butter because it makes the cupcake moist and you still get the flavor of the butter. Buttermilk– I used buttercream because of the lightness it adds to the recipe, but you can use milk. Self-rising Cake Flour– I like using self-rising cake flour because it is so much easier and I don’t have to worry about leavening and salt. I use Presto self-rising cake flour because it is available locally, but White Lilly is also a great choice. If you don’t have self-rising cake flour, add 1/2 teaspoon baking powder and 1/4 teaspoon salt to every cup of cake flour. So for this recipe, you would need 1 teaspoon baking powder and 1/2 teaspoon salt. Granulated sugar Orange Juice– I used freshly squeezed orange juice. Orange Zest– I zested two oranges and used them to make the orange juice. Orange Jam– The orange jam was used in the buttercream. Recipe to follow. Vanilla extract/Orange Extract- For more flavor add real vanilla extract and if you have orange extract add some as well. Orange extract is optional because there is already so much orange flavor in the cupcake. Italian Meringue Buttercream–The recipe can be found here in the buttercream guide. What you will Need to Make the Orange Curd: Orange curd should be made ahead of the cupcakes. It needs time to thicken up, either overnight or a few hours. So plan accordingly. Unfortunately, I forgot to take process photos of me making the orange curd. Orange zest –Zest of one orange Egg yolks– I used the yolks from Italian Meringue buttercream Granulated sugar Butter– Cut the butter into pieces, so that it is easier to melt. Salt Optional: you can add lemon zest and lemon juice. How to Make the Orange Cupcakes Cream the butter and sugar together. Then add the oil. Mix until nice and fluffy. After you cream the butter, oil and sugar add the orange zest and the vanilla. Add the eggs one at a time, mix until incorporated. Then add the flour and buttermilk, mix until fully incorporated. Do not overmix. Use a cookie scoop and fill the cupcake liner two-thirds full. Shake them to level and place in the oven for 15 minutes or a toothpick comes out clean. How to Make the Orange Italian Meringue Buttercream To make the Orange Italian Meringue Buttercream add the 1/2 cup of orange jam to the buttercream and mix until combined. You can also use orange extract instead of vanilla extract, however, the jam is enough to flavor the buttercream. How to add the Orange Curd Filling After the cupcakes are cooled, use a knife to remove the middle of the cupcake. Then cut off a piece, you only need a small piece to cover the top. Fill the cupcake with the orange curd. Then place the small piece on the top of the cupcake. Now, add the orange buttercream frosting to the top of the cupcake and enjoy. For more cupcake decorating help, see the cupcake decorating guide. Delicious Orange cupcakes, filled with orange curd and Orange Italian Meringue Buttercream frosting. These cupcakes are light and full of orange flavor in every bite.

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Frosty the Snowman Cupcake

Wed, 02 Dec 2020 14:30:32 +0000

One of my favorite things about this time of the year is creating cute treats like this Frosty the Snowman cupcake. It is easy enough anyone can create it and guaranteed to be a hit at any party. While the party landscape is a lot different this year, you can still show them off at your virtual party. This snowman cupcake is cute and cuddly. Makes you want to sit in front of the fireplace and sip on some hot chocolate. It is made completely out of fondant. So don’t bring him near the fire *wink*. If you need help working with fondant, check out my tips and tricks for working with fondant. To make it even easier, I have included progress photos so that you can follow along. Are you ready? Let’s make a snowman. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Materials used to make the Frosty the Snowman Cupcake: Marvelous Mold Cable Knit Simpress mold – I used the cable knit mold because I like the texture. However, you can make a plain scarf. Black fondant– You will only need a small amount of black fondant. Red fondant – I used red fondant to make the scarf, however, you can use any color. White fondant – Use the marshmallow fondant recipe found here to make the body of the snowman. Orange fondant Shredded coconut – The coconut is used to make snow. You can find it at any grocery store, to make a finer snow place in a grinder. Black edible marker – I use Americolor black edible marker to make the eyes and the buttons. But, you can use fondant. Cupcake – I used my Earl Grey cupcake recipe. Toothpick – You will need two toothpicks for this project. Circle cutter– I like the Ateco round cutters in graduated size because it has really small cutters. Use the two smallest cutters from the set. Pretzel stick – You will need two pretzel sticks from the pack. How to make the Snowman To make the snowman, knead the white fondant and roll it into three balls. Take a toothpick and push it through each ball to make it easier to stand up. Then stack each ball on top of each other. Paying close attention, that the toothpick goes into the hole created previously. It should look like this when you are done. Now it is time to add the hat. Making the Snowman Hat Take the black fondant and roll it into a ball. Then use the smallest cutter to cut in the middle. This will be too tall, so you will need to cut it in half with a Xacto knife. Round the edges and clean up the sides. Roll out another piece of the black fondant and use the next size up to cut out a circle. Attach the top of the hat using water or shortening. Break a toothpick in half and add a touch of water, then push the toothpick into the snowman hat. Then add to the top of the snowman’s body. At this point, you can to add the red ribbon to the hat or wait until later. I waited until later to add the ribbon. Use the edible marker to create the eyes and mouth. Roll out a small piece of orange fondant taper one end and cut it to make the nose. Attach the nose using water. How to make the Fondant Scarf Roll out a small piece of red fondant and place it into the mold. Remove from mold and trim on both sides to make it smaller. Use the Xacto knife to create frills at the end. Cut into two pieces, one long piece, and a short piece. Frill the end of the long piece and add to the neck of the snowman. Use water to attach it. Attach the shorter piece in the opposite direction so that it lays like a natural scarf. You might have to push it further in the back so that it looks natural. Roll out another red piece of fondant and cut it skinnier. Attach it to the hat. Use the edible marker and add buttons to the front of the snowman. Use a spatula to add some buttercream to the cupcake, then dip into the shredded coconut. Sometimes it is easier to just add the coconut to the top of the cupcake. It is a personal preference. Now it’s time to add the arms. Take two pretzel sticks and break a small piece from each one. Add each one to the side of the snowman. Add another toothpick, and secure Frosty the Snowman on top of the cupcake. That’s it, easy peasy and cute Frosty the Snowman cupcake. If you love this tutorial pin for later and share. Until next time happy caking.

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Earl Grey Cupcakes with Earl Grey Italian Meringue Buttercream

Fri, 18 Sep 2020 09:17:38 +0000

Are you a tea lover? Do you have a tea lover in your life? If so, then these Earl Grey cupcakes are for perfect you. I went overboard with this recipe and paired it with Earl Grey Italian Meringue buttercream (yum). Except, it is not overpowering at all. A perfect combination for this time of year. I love drinking tea and yes I drink it all year round including the summer. My usual tea profile is pretty much the same; peppermint/lemon/ginger tea sometimes in that order. However, once I tried Earl Grey tea, it quickly became a part of my tea collection. To be honest, I tried it at a work conference a few years ago, it was the best choice available at the time (panic). But, it had such a unique taste, I found myself drinking a second cup. Earl Grey is such a sophisticated tea, it makes you want to stick out your little finger out as you take a sip. While sipping on my new favorite tea, I decided to infuse it in my vanilla cupcake recipe. Oh wow, it was delicious. Who doesn’t want tea in a cupcake? This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Earl Grey Cupcake Recipe Here’s what you will need to make these Earl Grey Cupcakes: Earl Grey Teabag – I used the Tazo brand, but you can use whatever brand you have available. Self Rising Cake Flour- I used Presto for this recipe, however, White Lily is a great brand. Butter– Everything tastes better with butter, it adds great flavor to baked goods. Eggs– Makes every recipe nice and fluffy. Oil-I replaced some of the butter with oil to make it even moister. Buttermilk-Makes the cupcakes moist and tender, however, you may use regular milk. Sugar-I used regular granulated sugar, however, this recipe could benefit from brown sugar, test it out and let me know. Vanilla extract- I always use real vanilla extract it adds depth of flavor Italian Meringue Buttercream– I used Italian Meringue buttercream, but you can use Swiss Meringue buttercream, see a list of additional buttercream here. Cookie scoop Cupcake wrapper Muffin pan How to make Earl Grey Cupcakes? These Earl Grey cupcakes have just enough flavor, but not overpowering. The key to this cupcake is to steep the tea just enough to get the flavor but not too long. I steeped three tea bags in the buttermilk for about 25 minutes, but, you can use four. I also used the same amount for the sugar syrup before heating. Once you are finished steeping, squeeze the tea bags to get even more flavor. Steep the Tea Steep three tea bags of Earl Grey teabags in the buttermilk. Cream butter, sugar, and oil Add the butter and sugar to a mixing bowl and cream together, then add the oil and cream until light and fluffy. Add eggs and vanilla Mix in one egg at a time, then add in the vanilla. Add the flour and the buttermilk Pour a small amount of the Earl Grey flavored buttermilk in the batter with a small amount of self-rising flour. Mix each time until fully incorporated. Add the batter to the cupcake wrappers 1/2-3/4 full. Bake for about 10-12 minutes. Decorate cupcakes with a swirl using tip 1M and I added edible viola from my garden. That’s it. Sophisticated and delicious Earl Grey tea in a cupcake, perfect for any tea lover.

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How to Make Easy Beach Cupcakes

Thu, 21 May 2020 14:00:40 +0000

As we get ready to celebrate Memorial Day, barbeque and the beach are usually at the top of the list. These beach cupcakes are a perfect addition to your next virtual pool or virtual birthday party. They are so adorable and easy to make. Use them as a fun project to make with the kids. While many of us (including myself) will not be going to the beach this year; it doesn’t mean we can’t create our own sweet beach oasis at home. Growing up on the Islands I am used to nice beautiful sandy beaches with amazing waves. These beach cupcakes definitely take me back a bit. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Materials for the Beach Cupcakes To make these beach cupcakes you are going to need: Three (3) Cupcakes with a light frosting. Use this delicious vanilla cupcake recipe and any buttercream recipe found here. Edible sand such graham crackers or light brown sugar. I had neither so I made my own sand using granulated sugar (see below). Blue sanding sugar Yellow fondant Green fondant Red fondant White fondant Small circle cutter Small rolling pin Xacto knife Dresden tool Wilton sea mold Wilton pearl dust Small brush How to Make Beach cupcake Edible Sand There are a few ways to create edible sand: crumbled graham crackers or light brown sugar. However, if you don’t have any of the above, the third option is to add a touch of Ivory gel paste color to granulated sugar and voila edible sand. Remember a little bit goes a long way. Gel paste has a tendency to clump up, so mix very well. Once you are finished place the sand to the side to prepare the other decorations. How to Make Fondant Flip Flops The fondant flip flops are the cutest part of this project. There are simple and super easy to make. After the first pair, it gets much easier. The key is to try not to thin out the fondant too much. Add as many colors or designs as you wish. Knead some yellow fondant and roll out about a 1/8 inch thick. Cut out six circles using the small circle cutter. Then use the rolling pin to thin out the back a bit. Don’t roll it out too much. Use your fingers to squeeze it a bit to shape it. Roll out green fondant and cut small strips. I eyeballed mine but if you want to be perfect use a strip cutter. Cut the strips in equal sizes, then pinch the two ends together. Add a touch of water to the yellow fondant, then add the green fondant strips. Use the tip of the Dresden tool and add the green fondant gently push it in to make it look like the straps are inside the yellow fondant. Squeeze the side of the fondant flip flop to make the right and the left side. How to Make the Fondant Starfish To make the starfish roll out some red fondant and add a little piece at a time to the silicone mold. Press down to smooth out and remove all the excess fondant. Turn the silicone mold to the side to gently remove the mold. Place to the side and get ready to make the clamshells. How to Make the Fondant Clamshell The clamshells are easiest of all the decorations to make. To make the fondant clamshell, roll out some white fondant to about a 1/8 inch and cut out three circles using the small circle cutter. Pinch the top of the circle and use the Dresden tool to add lines starting from the top. I like to start from the center, then work my way down. Brush with some edible pearl dust and set to the side. Putting it all Together Dip each cupcake into the edible sand, making sure all the sides are covered. Then add the clamshell, starfish, and the flip flops. Make sure the decorations are secured to the cupcakes. Variation to the Beach Cupcake You may make all your beach cupcakes the same or you may add some blue sanding sugar as a slight variation. By adding the blue sanding sugar it matches the red, blue, and white and looks like the starfish is partially in the ocean and on the sand. To make this, add blue sanding sugar to half of the cupcake and the regular sand to the opposite side. Then add each decoration, this time place the starfish overlapping the blue section and little bit in the regular sand. Then add the flip flops and clamshell on the regular sand. If you have mini umbrellas on hand, use them to create some shade. I didn’t have any and wanted to keep it simple so I opted not to create fondant umbrellas. If you would like the fondant umbrella tutorial let me know in the comments below. That’s it, easy beach cupcakes. Don’t forget to share the love, pin for later. As always until next time happy caking.

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