Cupcakes solve the problem. Now, there will be no more fighting over the special parts of a cake that has the extra icing and decorations because everyone gets a completely decorated dessert.
The latest trend in cupcakes is to make each one very unique. Gone are the days of slapping a little bit of icing onto each and adding a few sprinkles. Cupcakes are almost works of art in that each can be designed for almost any occasion. What are the latest trends in decorating cupcakes? Just stand in the grocery line and look at the magazines. Almost every issue shows cup cakes decorated in different ways. Whether you make each cup cake with a three-leafed shamrock, leprechauns, a puppy, snowmen, or flowers, each cup cake has its own distinct flair. And, presentation is just as important. Use pedestal cake stands in various colors and varying heights for a dramatic way to serve your guests.
Use red and blue sprinkles on
white icing for a patriotic 4th
of July Cupcake.
Bakery Frosting can be kept
up to 3 months in the
refrigerator ….great for snack
Bakery Frosting Recipe
2 Cups Shortening
1/2 Cup Nondairy Creamer
1 teaspoon Almond Extract
1 package (32 ounces) Confectioners Sugar
1/2 to 3/4 Cup Water
Food Coloring optional
Use a large mixing bowl and beat together the shortening, creamer, and extract. Gradually mix in the sugar. Add enough water for desired consistency. Store in the refrigerator and bring to room temperature before using.
Cup Cake Decorating Trends
Cupcakes are the perfect serving for one and each cupcake can be decorated with a different theme. Planning a party and want to have the perfect dessert that will dazzle and
amaze everyone? Well, try going for the simple and ever popular cup cake.
Top 5 Cupcake Tips
When baking cupcakes, it is best to place the rack in the center of the oven to avoid over-baking.Use cupcake liners for easier cleanup and removal from the pan.
When wrapping a cupcake for a lunch box or on-the-go treat, cut the cupcake just below the top and turn the icing part to the center like a layer cake. Then cover with plastic wrap.
Always try to fill the liners about 2/3 full. Don’t overfill. Use an ice cream scoop for a good way to measure.
Top with colorful sprinkles for a dramatic presentation.
Cupcakes are probable the most versatile of all cakes. A cupcake is the perfect portion and themes are unlimited. Children and adults favor cupcakes due to their individual size. Sugar paste decorations, found at any grocery, can be applied for easy decorating. Or, add food color to icing, and a few sprinkles for a delightful, easy to make cupcake. These little cakes are perfect for children’s birthday parties, tea parties, luncheons, and almost any occasion. For a special surprise, add a cream filling. Fill a pastry bag with cream and push tip thru bottom of paper cupcake holder, filling the inside with cream. (See recipe for cream filling below)
Cupcake Filling Recipe
In a large bowl, beat butter and shortening together until smooth. Add confectioners’ sugar and pinch of salt and keep blending. Slowly add 3 tablespoons milk and 1 teaspoon vanilla, beating
until light and fluffy. Fill a pastry bag with a small decorating tip. Push the tip through bottom of paper liner to fill each cupcake. This the perfect filling for chocolate cupcakes.
1/4 cup butter
1/4 cup shortening
2 cups confectioners’ sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
Most cupcake recipes yield
A traditional cupcake shape is
Cupcakes without frosting store
Frosted cupcakes should be
Use Sprinkles to quickly
Chocolate Cream-Inside Cupcakes
1 1/3 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1 Pinch salt
1/4 cup unsweetened cocoa powder, sifted
6 tablespoons (3/4 stick) unsalted butter at room temperature
1 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup buttermilk
1/2 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
4 ounces semi-sweet chocolate, chopped
1/4 cup water
3 tablespoons granulated sugar
1 tablespoon cold unsalted butter
Preheat oven to 350 degrees.
Line a 12-cup muffin tin with cupcake liners. In a medium mixing bowl, re-sift the flour with the baking soda, salt, and cocoa powder and set aside.
In a large mixing bowl, cream the butter and sugar until they’re light and creamy. Add the eggs, one at a time, beating well after each one. Add the vanilla. Then, with a wooden spoon, beat in half the buttermilk and half the flour and cocoa mixture, stirring well to combine. Add the remaining buttermilk, and remaining flour mixture and beat until thoroughly mixed. Pour the batter into the muffin tins (about 1/4 cup of batter per tin). Use an ice cream scoop to add the batter.
Bake for 25 to 30 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Cool the cupcakes on a cake rack. When completely cool, remove the cupcakes from their paper liners.
In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff. With a small knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. With a knife or small spoon, remove about a teaspoon full of cake from inside each cupcake to create a hole.
Fill a pastry bag fitted with a 1/4 -inch round tip with the whipped cream, and pipe it into the hollow (if you don’t have a pastry bag, cut the corner out of a plastic baggy). Plug the bottom of the filled cupcakes with the reserved cake cones and set the cupcakes, on a baking sheet and refrigerate.
In a small saucepan, combine the chocolate, water, and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring occasionally, for 5 minutes. Transfer the icing bowl, whisk in the butter, and cool until the icing has set up. Remove the cupcakes from the fridge, then pour the icing on each cupcake. With a rubber spatula, spread the icing out to the edges and refrigerate until ready to eat. Serve the cupcakes on individual plates.