Tag Archive for Cupcakes

#96: Strudel Cups

Seventeen years ago, THIS was how we celebrated my sister “Sonny’s” (Allison’s) birthday:

Well, today she’s the big 1-8, and I would be remiss if I did not give her a

birthday shout out!

Since she’s living in Nebraska for the next month (though SOON to become an Okie transplant, like moi!), and I can’t be there to celebrate her today, I’m doing the next best thing (cyberly speaking): PHOTOS of cupcakes!

The following cupcakes are from my “Abbi-Gail Adventure.” Yeah, remember that? It’s been awhile. These are recipe #96, Strudel Cups:

The ingredients for Strudel Cups are pretty basic: (that’s melted butter in the bowl)

Phyllo dough is a funny thing. It’s pretty much like edible tissue paper. Very strange. I’d never worked with it before, and that was my first impression of it while it was raw…it’s Kleenex-like.

First, you cut the phyllo dough into fourths, cram a piece of it into a sprayed muffin tin, and brush a layer of melted butter on it.

And repeat.

And repeat.

And repeat several more times, in several more muffin cups.

Add some lemon juice to your chopped apples,

…some cinnamon,

…some sugar,

…some chopped walnuts,

some ground almonds and golden raisins, and give it all a good stir!

Fill each muffin cup with a heapin’ helpin’ of the strudel filling.

And bake until golden.

Once these were baked, I removed them (carefully!) from the tins and placed each one on a bright red muffin paper to give them a little pizzazz! Easy, though, not many of us would consider this truly a “cupcake.”

HAPPY BIRTHDAY, SEESTER!! I LOVE YOU!!!

When I see you again, we shall bake! :)

Woodland Birthday: Part 2

The day of Beau’s first birthday, I woke up excited and nervous. Sort of the same way I felt on the morning of my wedding. Is that weird? I’m sure some would say it is.

I’d also like to mention how much of a thrill I get out of planning a party on a limited budget. It forces me to get more creative! Maybe that’s why it reminded me of my wedding…I did the same thing with that event: achieved the biggest WOW possible for just a fraction of what other brides spend.

At any rate, I had been planning Beau’s woodland party for months and wanted everything to be perfect!

I’m SO GLAD I thought to book the amazing Abi Martin as the party-day photographer. There is no way I would have been able to corral my kiddo, play the part of hostess with the mostest, AND capture all the details and precious moments of the party. Abi is not only a talented photographer, she is also incredibly fashionable, VERY personable, and a dear friend to my family. Abi, thank you for capturing our day. I am speechless over these photos.

Beau’s birthday banner was one item I was able to create WAY in advance. It’s hard to tell, but I added glitter glue around each letter. I also attached each circle to the ribbon using tiny brads. That way, the skunk and the number could be changed out for future parties, or I could even sell it to someone with a different name! :)

Remember my sketch from Tuesday’s post? Messy though it was, it helped me pull off this spread:

I LOVED deciding which snacks we should include for this theme. These chocolate nests were one of the first things I thought of. Because one of our guests has a peanut allergy, I substituted butterscotch chips for the peanut butter called for in the recipe.

I framed 12 photos, one favorite from each month of Beau’s life, and interspersed them among the decor.

Stanley the Gnome helped hold down the fort.

I found this cool jar at a Hobby Lobby outlet store here in town and filled it with rocks, moss, and a doe and her fawn.

Here’s a shot of the goody bag contents: one finger puppet, one bird whistle, two colored pencils, two magnets, all contained in a burlap bag.

And since I believe in EVERYONE getting a party favor, I made acorn cookies for the adult guests.

Another shot of the food table, this time, with my cake topper included as the centerpiece. You’ll notice the cake stand is perched on top of  a log. FREE! from my in-laws’ woodpile! :)

Me and my birthday boy. He’d just woken up from his morning nap, so he looks a little stunned. But, MAN, if he isn’t just the cutest thing I’ve ever seen! :)

The cupcakes below are exactly what I envisioned as I was planning out the food table. I’d never covered cupcakes in fondant before, but the technique worked perfectly for creating smooth mushroom tops. The white polka dots were made out of royal icing that I blopped out and dried several weeks in advance. The risers were borrowed from my friend Mikie and covered in green Canson paper that I cut to look like grass. The cool thing? Mikie used these same risers (sans grass) last summer at the baby shower she co-hosted for Beau and me.

For those who aren’t huge fans of fondant, we also had a handful of buttercream-topped cupcakes with paper toppers I made.

To balance out the sweetness, I made sure to include some good ol’ Chex mix!

Another easy (read: inexpensive) centerpiece I made was a 14″ tall cylinder vase full of acorns (picked up off the ground at my in-laws’ house!) and topped with a friendly gray squirrel.

“Trail Mix” is a necessary component of any woodland party, wouldn’t you say? I made Fawna’s version using peanuts, sunflower seeds, raisins, mini marshmallows, and Reese’s Pieces. Sweet AND salty. Mmm.

Here’s the cake topper from Tuesday’s post. Doesn’t he look right at home on top of that two-layer chocolate cake? :)

 

Whenever I host a party, I’m always looking for new ideas for cute displays. I used B’s party as an opportunity to try another technique I’d seen: creating paper cones to hold snacks.

Interesting side-note: this “grass” is actually the bottle drying rack we received as a shower gift when Beau was born! I just added a thin hunk of styrofoam to the base so I could insert the sticks that held up the cones.

I also made my little birthday boy a shirt, using scraps of fabric that my mom and mother-in-law already had in their attics. I’d only made two other shirts before, and the design for them was much easier. I was curious to see how easy it was to create a character using multiple pieces and interfacing. It worked well! And now that the shirt has been through the wash a few times, the canvas I used for the beard and eyebrows is beginning to fray a bit around the edges, making it that much more beardly. :)

Seeing as how it’s been over 100 degrees every day for the past month (or since time began, it seems!), I made sure to have icy-cold drinks. I had a simple ice-water-with-lemon combo in a huge cookie jar I’ve had for years and I made cherry limeade punch in a cool drink dispenser I borrowed from my friend Natalie.

I received many compliments on the punch. And it couldn’t have been easier to make! I used this recipe, with a slight alteration. I started with a double batch, following the recipe as written. Then, because it was a bit tart for our liking (and I needed to make sure we had plenty), I added an additional two bottles (2-liters each) of Sprite. Perfect!

Beau’s little pals were so cute in their swim suits. Check out this guy: such a poser! :)

One of my artsy-mom friends has the cutest kiddos! We were so glad they could come to our party!

We had a puddle pool available and B and his little friends had the best time filling up cups, containers, and squirty fish.

After swimming, it was time for cake! And, boy, did Beau like it when we all sang “Happy Birthday to You.”

He started with a small nibble of fondant, before realizing that the entire cake in front of him was not only destructible, but tasty, too!

And he wasted NO time tearing it up!

The last picture is one my sister Sonny captured. It’s so fun to see the pure joy on his face!

Oh, what messy fun it is to turn one!! :) I love you, baby boy. It’s an honor to be your mama. Mwah!

Le Rar Rar

Nothing says “Bachelorette Party” quite like animal print, am I right? So…what better sweet treat than an assortment of leopard-print cupcakes with buttercream icing?

My client requested three cupcake flavors:

Cookies and Cream:

Chocolate:

Strawberry (no in-process photo…oops!)

She wanted all the cupcakes to have strawberry buttercream icing and asked that the three varieties be covered in different shades of pink.

Sometimes people have NO IDEA what they want in terms of flavors or design and I love guiding them towards a decision.

Other times, they know exactly what they want and my job is merely to knock their socks off by fulfilling their requests. And I do love to please. So follow her directions I did.

I must take a moment here to say that I got plastic cupcake carriers from Midwest Baking Supply and was totally thrilled with them. They were well-constructed, inexpensive, and made transporting the cupcakes so easy. Plus, they look very professional. Even though I consider baking a hobby (at least right now), there’s no reason I can’t be as professional as possible!

This was a fun project and I look forward to doing multiple variations of cupcakes again in the near future!

How Does Your Garden Grow?

Some of the most important women in my life are gardeners. I am not. In fact, you might say I have a black thumb. I bet if you gave me enough time, I could even find a way to kill an artificial plant. But then again, that’s not what this post is about.

No, this post is about celebrating the green-thumbs in my life. Though I originally made the following cupcakes for the back-to-back birthdays of my sister-in-law, Ali, and mother-in-law, Robin, I cannot continue this post without offering up a shout out to my sister Arica, who is turning 25 today!

Happy Birthday, Seester! I LOVE YOU!

Now, Arica is a gardener for sure. She gets it from my Grandpa. I, however, get cupcake baking skills from my Grandma (and the book Hello, Cupcake).

This set is meant to resemble garden rows, complete with veggies, tools, and cookie crumb dirt!

1gardenrows

The shovels were made from pretzel sticks and candy melts. The “seeds” were candy-coated sunflower seeds.

2shovel

Heads of lettuce were made using green Tootsie Rolls and icing-covered corn flakes.

3lettuce

The peas were made from green Tootsie Rolls and M&Ms.

4peas

Radishes were made from red and white Tootsie Rolls and icing-covered corn flakes

5radish

The carrots were my most favorite veggie to make…orange and green Tootsie Rolls. The carrots were then scored with a knife and rubbed with cinnamon to give them a fresh-pulled look. Yum!

6carrots

So what if I don’t have many outdoor gardening skills…these ‘veggies’ taste better anyway. ;)

Baby Sabbatical

Not long ago, I found the cutest fabric in Hobby Lobby:

fabric

After my mom and I spent some time hashing out ideas, she created this cute maternity top for me:

cute top

And it fits The Bump and I perfectly!

cupcake

Tomorrow, I will be 33 weeks pregnant. If my mom’s prediction of Baby’s arrival time (read: early!) turns out to be correct, that leaves me only about 5 weeks before I’m officially on Mama duty.

And there’s still plenty to do, like finish setting up Baby’s space:

bassinet

Get all of Baby’s clothes and diapers washed and ready to go:

fuzzibunz

Bake a bunch of lasagnas and quiches and other dinners that can be made ahead and frozen:

PW lasagna

(Just because I’ll take a break from baking for clients doesn’t mean I get off the hook completely!) :)

quiche

All that to say, I am taking some time off from creating. A Baby Sabbatical, if you will. In fact, “sabbatical” is defined as “a rest from work, or a hiatus, often lasting from two months to a year.”

I can’t predict whether my break will be closer to the two month end or the one year end of that spectrum. That will depend mostly on Baby’s temperament and my energy level. (I sure hope it’s not a YEAR!)

But I can tell you this for sure: I finished my last cake order this morning and I’m only taking orders for custom books through TUESDAY, MAY 25th.

So…if you are planning to want a journal, photo book, or sketchbook made for an upcoming birthday, anniversary, or other special occasion, please order NOW. I want to be able to guarantee I can get it done for you before Birth Day!

In the meantime, I will continue posting about the projects I have completed…until the queue runs dry! :)

Thank you so much for your understanding and for your patronage over the past few years. Your loving support and sweet comments mean a lot to me!

Abbi

#41-Piña Colada Cupcakes

In September, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

***

Today is my dear friend Megan’s birthday!! It’s been 9 years since we first met in a Survey of Western Arts history class in college. We hit it off immediately and it didn’t take us long to become close pals, especially when we figured out our apartments were just one mile apart! So many of my fond college memories (and beyond!) include Megan. She has such a sweet disposition and is the kind of friend a friend would like to have. Despite the several states that separate us now, she has continued to put forth the effort to keep in touch and continue our friendship…including traveling to Oklahoma to be one of my bridesmaids!

0484

After nearly a decade, Megan remains one of my favorite people to talk to and spend time with. She’s an incredible artist and if she were here, I would make here these cupcakes! :)

HAPPY BIRTHDAY MEGAN! These are for you! ((After this baby is born, we should get together for REAL piña coladas…and maybe some turkey/spinach tacos! haha))

***

The first step was to cream together butter and sugar and then add eggs one by one.

01butsugegg

Next, pineapple juice and rum combined to make the ‘liquid’ part of the batter.

02pineapplerum

Dry ingredients and the pineapple/rum mixture were alternately added to the butter/sugar/egg mix.

03stir

Pretty yummy looking batter, huh?

04batter1

Next, a scoop of coconut was added to increase the Piña Colada effect. :)

05batter2

Then, egg whites were beating within an inch of their lives…

06eggwhite

…until they formed stiff peaks:

07stiffpeak

The beaten egg whites were gently folded into the batter.

08foldwhites

And the little suckers were ready to be baked.

09ready

Mmmm.

10baked

Then, there was more beating of egg whites…

11beateggs

to which powdered sugar was added…

12powsug

to create the icing.

13icing1

And, yup, more coconut.

14icing2

Then, these morsels of sunny goodness came into play. Oh man, do I LOVE dried pineapple!

15pineapple

Each cupcake was iced and topped with a wedge of dried pineapple.

16group

Yes, ma’am. This round’s on me!

17cupcake

And just to be sure they were tasty enough to share, I took one for a test drive.

18yum

All that’s missing is a little paper umbrella!

#70: St. Patrick’s Day Pistachio Yogurt Cupcakes

In September, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

***

I guess I can bake faster than I can blog! That said, here are the shots from the cupcakes I made for St. Patrick’s Day.

The dry ingredients are the typical ones you’ve likely come to expect: flour, salt, baking soda, baking powder.

01dry

And, naturally, the batter starts by creaming together these two studs: butter and brown sugar.

02buttersug

Mmmm.

03cream

Perhaps the name of this post gave you a clue as to what else comprises the batter: pistachios!

04pistachios

No St. Patrick’s Day treat would be complete without green dye!

05dye

To round out the batter, I alternated adding sour cream and the dry ingredients from the first photo.

06wetdry

…and then the chopped pistachios.

07nutbatter

Yummy!

08batter

Then, the suckers were baked until brown around the edges.

09baked

To make the icing, I started by melting a little bit of butter and water.

10meltbutter

Next came the powdered sugar.

11powsug

And, naturally, more green dye and some vanilla extract.

12dyevan

Green, green, green.

13icing

Here’s the final product as a group:

14iced

…Better make sure these taste good.

15single

Um, YUP! They sure do!

Sláinte!

One Third Behind Me

In September, I started an adventure. The goal was to work my way through an entire cupcake cookbook, one recipe at a time. The whole book features 113 recipes, and to date, I have baked, tasted, and posted about 38 of the 113 types; roughly one third of the book.

Done Cupcakes

Some have been extra-tasty-ooh-let’s-make-these-again-sometime recipes while others have been ‘never-agains’. No matter how they taste once finished, each batch has taught me a little more about cooking (and myself). I’m telling you, there are life lessons to be learned in the kitchen!

You can find the corresponding post to each one of these batches here. Thanks for following along and commenting as I make my way through the book. The feedback I get from you makes this crazy idea all the more worthwhile. :)

Cheers,

Abbi

#102: Cupcake Kabobs

In September, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

***

What, you’ve never heard of a Cupcake Kabob before?!

00intro2

The first thing I did to prep the kabobs was grab a bunch of these:

14skewers

And a bunch of these:

06fruit

If I could help it, I didn’t want to repeat colors on each kabob, so I skewered the candied fruit slices on the sticks so I could get a feel for how things would pan out.

00sticks

The next several steps are the same ones I followed to make the Lamington Mini-Cupcakes. In fact, the same mini-cuppies were used, so I just repeated the photos here in case you missed the Lamingtons post (shame on you, by the way).

01butsug

02wet

03batter

04mold

Like I mentioned before, it made a BIG batch…which is good when you have lots of kabobs to create!

05many

The icing was a simple paste made of warm milk and confectioner’s sugar.

07fondant

Each mini cupcake was hand-dipped in the icing,

08dip

and the excess was given a moment to run off.

09excess

Here’s the tricky part…you have to refrain from just gobbling these up after they are dipped. It’s difficult, let me tell you! Especially since they are so miniature and cute!

10dipped

Since I managed a sliver of self-control long enough to add some sugar sprinkles, this was the final result:

11sprinkled

Now, repeat a million times with various colors of sugar sprinkles.

11sprinkled2

Okay, maybe not a million, but MANY times nonetheless.

12many

Mmm. If you are the impatient type, you could just stop here, slap these babies on a plate, and call it a day. You just wouldn’t be able to call them “kabobs.”

13many

I then added one cupcake of each color (orange, yellow, pink) to a skewer, alternating fruit slices in between.

15kabobs

And repeat. And repeat. And repeat. And repeat….

16kabobs

Since these were for a bake sale, I wrapped each one in cellophane, tied the ends with cheerful yellow ribbon and called it a day.

17wrapped

They were absolutely darling.

18set

And I was absolutely spent.

#79: Halloween Orange Juice Cupcakes

In September, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

***

Halloween?! Yes, I know it’s April now. I didn’t choose the names for the cupcakes I make…I’m just working my way through the book. Never mind the timing, or the title for that matter, if it bothers you that much. :) Besides, the finished product doesn’t look Halloweeny at all. So there.

First, of course, I creamed together butter and sugar.

01butsug

If you EVER need to zest something, get yourself a microplane zester. It will change your life (at least in the kitchen). Promise.

02microplane

I zested the living daylights out of this orange, being careful not to shave down into the bitter pith.

03zest

Then, I squeezed the juice from the zested orange,

04oj

added some lemon juice,

05lj

and then added some water to make 2/3 cup.

06wet

I gathered together my dry ingredients, including the orange zest.

07dry

Dry and wet ingredients were alternated into the mixer with the butter/sugar combo to make the batter.

08alternate

The zest was folded in,

09addzest

and red food coloring was added to make the batter a deeper orange color.

10batterdye

Now, if these aren’t the most fun papers…makes me feel like singing and dancing around in the summer sunshine! (oh, wait, it’s only April.)

11papers

The final batter reminded me so much of the orange sherbet push-up-pops from my childhood.

12creamsicle

And the color was so pretty after the cupcakes baked, too.

13baked

Next, orange juice and powdered sugar formed the basis of the “icing”, which you’ll soon see isn’t much like a frosting at all.

14syrup

In fact, after it boiled, it was more like a jelly.

15cooked

Few things make a cupcake cuter than a jellied fruit slice.

17orange

Each cupcake had a corresponding slice and they waited to be merged using the jelly topping.

16slices

Again, to deepen the orange color, food dye was added.

18syrupdye

THAT’S more like it!

19orangesyrup

A dollop here, a dollop there, here a dollop, there a dollop, everywhere a dollop dollop.

20dollop

Ta Da! Looks like a tropical drink of some sort!

21single

So many neon orange cupcakes…

22set

and they just looked so cute, I couldn’t stop myself from posing with one of them.

23cutie

Nor could my husband avoid jumping in the shot after I peeled the paper in preparation for the “bite shot”. Ha!

24hubs

25bite

The jelly topping definitely made for a different experience, but if you like orange-flavored foods or jelly-filled donuts, you’d probably dig these.

Boo! (had to get some sort of Halloween reference in there!) :)