Category: cake pops

Here comes Peter Cottontail.

And he’s riding on a parade of cupcakes, apparently. Yep, you guessed it folks. We’re two weeks away from Easter, and spring is officially here… that means so is the annual Best of Easter Cupcakes Compilation!

Each holiday I post a compilation of my favorite (or the best) cupcake or dessert items that are pertinent to said holiday; I also throw in links to other things like snacks or cookies or even meals that relate as well. I started doing it last Halloween (2010). Afterwards, I’d gotten good feedback from people who said it helps them come up with ideas without having to search too much, so I kept it up. The rest is history, as they say.

So here you are. A convenient little list of pretty cakes (& other things listed at the bottom) that are perfect for spring/Easter/Passover/whatever you celebrate. I celebrate chocolate bunnies, myself. Anyway, click on each image & you’ll be brought to the recipe. Enjoy!
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And there’s more than this that I haven’t pictured here, both for the sake of time & space. If you’re interested in them, I’m listing them below. I hope this helps you guys out with some ideas! And don’t forget- there’s plenty more to come in the next week or two.

Chocolate fudge Easter egg cake pops

Chocolate hi-hat cupcakes with banana-flavored Italian meringue

Sweet noodle kugel

Shortbread cookies dipped in chocolate (shape ‘em like bunnies!)

Thumbprint cookies
…………………………………….(shape ‘em like eggs & use all different colored springy jams & jellies to fill them)

Cherry filled low-sugar cupcakes
…………………………………….(great for diabetics, dieters or people who don’t like frosting.. freaks!)

Carrot cupcakes with lavender-colored cream cheese frosting

Coconut macaroons & chocolate-covered coconut macaroons

Alfajores with dulce de leche filling

Be My Valentine.

‘Tis the season of hearts. It seems as if everywhere I’ve gone since shortly after New Years’ Day, I saw hearts & chocolate hearts & heart-shaped lights & heart-shaped boxes… it’s a good thing I love Valentine’s Day (& the color pink) or else I’d get homicidal. But I do love it all. See, people have this idea about me that because of appearances or my general likes/dislikes that I’m going to be this angry person who hates this terrible “Hallmark holiday.” In reality, that’s far from the truth. I love any & all excuses to cook & bake & decorate with all my vintage stuff, not to mention the fact that the color scheme for this one is kinda delicious. Anyway, it’s February 1st, and that means there are just 2 weeks until Valentine’s Day. Yup, just 2 measly weeks to fit in all the hearts, lace, red & pink that you can stand, then shove it down your throats until February 15th, and then I’ll stop.

So until the 15th of February… suck it up. Even the biggest anti-Valentine’s Day person (if that’s you, you’ll want to make these cupcakes then) can enjoy a double-layer cherry-on-top cupcake, or cookie, or whoopie pie, or cake pop, or some risotto made with red wine. Last year I did a round-up of my favorite cupcakes, too, but of course there are more to include now. So here’s the start of my Valentine’s Day Fairy Tale… just a few ideas to get you in the mood, so to speak. Click each picture & you’ll be magically transported to the recipe!

If you’re going to go the Fairy Tale route this Valentine’s, Black Forest cupcakes are especially perfect, because Snow White originated in & was said to be written about the Black Forest in Germany. All that fairy tale stuff is what Valentine’s Day is made of, isn’t it? All you need is some pretty pink cupcakes with a cherry on top, a fancy dress & some birds tying ribbons in your hair & you’re ready. Some of us may be attracted to the Maleficent’s instead of the princesses, but that doesn’t mean we can’t like the color pink, or Valentine’s Day, or cupcakes. Sometimes the harder you try to portray yourself, the more anti-everything you say you are (even if it’s genuine), the more people think “yeah right”, & laugh at you. There’s no harm in liking things. So fucking lighten up a bit. And I hate everything, so take it from me.

On that note, I’ll end this post. But first you should also check out some of these recipes; while not all were specifically made for/are Valentine’s Day related, they can be adapted quite well:

Heart-shaped shortbread cookies dipped in chocolate

Chocolate whoopie pies with mint filling & a chocolate ganache

Double-layer chocolate & vanilla cupcakes

Red velvet cupcakes (always good for Valentine’s Day)

Anti-Valentine’s Day cupcakes of darkness (my cupcaking skills were immature back then)

Thumbprint cookies (use a red-colored jam or jelly)

Double chocolate pudding

Peppermint bark (includes ideas for making it “Valentine-y”)

The best cocoa brownies (ever!)

I’d say, “The End” but I’m afraid this is just the beginning of the Valentine’s-themed fun. Me & Lola are excited to get in as many rouge-colored desserts & condiments as we can for you guys, so stay tuned!

Nobunny knows Easter better than Cupcake Rehab.

I mean are you kidding? Bunnies, eggs, chicks and all things cute are my specialties.

This Easter had a sad spin on it, given the events of last week. But I tried my hardest to make it as nice & happy as possible, complete with pretty little cupcakes & desserts. The cake pops I made for Valentine’s Day were such a big hit I decided I needed to make some for Easter. I went with the easiest concept- eggs. Although I was going to attempt chicks, stylized chicks in a kind of “Peeps” look I didn’t get around to it. I ended up making tons of cake pops (and a few little egg-shaped cake balls) instead. Adorable! This time, instead of using white cake mix & frosting, I used chocolate fudge.

I’m sure you all know how to make these by now, but in case you don’t, I’ll leave it to the queen to explain; Bakerella‘s tutorial on cake pops can be found here. You can also make them without the lollipop sticks (look for the ‘cake balls’ tutorial on Bakerella.com). Just a word to the wise: chocolate cake mix is moister than vanilla or white, so use a bit less frosting when making the pops, or else they won’t firm up properly and they’ll collapse on ya. Is ‘moister’ even a word?

I’m still no expert at cake pops, but the more you make them the easier they get. I’m starting to get a little technique down. I’m sorry I don’t have pictures of the “chocolate egg” cake balls, but they were just the chocolate fudge egg-shaped cake balls dipped in light cocoa and blue candy melts, then I just used the opposite color to do drizzles on top. I wrapped those up in the little baggies with bunny ribbons too. I know it’s juvenile, but I have to stop writing ‘cake balls.’ It’s making me laugh too much. Cake balls. Bwahaha!

I also made cupcakes, and I topped them with a green buttercream “grass” and some pink and purple sugar flower posies (courtesy of Wilton). You could certainly make your own icing flowers, though, if you’re a bit more ambitious than I was. I had a shit week, you’ll have to forgive me. I made a cupcake recipe I made a few Easter’s ago which is one of my favorites for spring. I like to call them “Lemony Snicket’s” cupcakes because they’re a very light lemony-vanilla flavored cake (& frosting). The tulip cupcake liners are just the cutest thing ever, and I’ve been saving them for a while now. I knew I’d use ‘em for either Easter or Mother’s Day! You can get them at Cupcake Social or get them at sweet estelle’s baking supply, or even at Bake It Pretty. Look at that- choices galore. God Bless America!

I used my super jumbo star tip for these… it’s my new favorite tip, sorry Wilton!

LEMONY SNICKET’S CUPCAKES

Ingredients:

  • ½ cup unsalted butter, room temperature
  • 2/3 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (organic)
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup  milk

LEMONY SNICKET’S BUTTERCREAM

Ingredients:

  • 2 cups confectioners sugar (or icing or powdered sugar), sifted
  • ½ cup unsalted butter, room temperature
  • Zest of 1 large lemon (again, preferably organic since you’re using the zest)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk or light cream

Directions:

Preheat oven to 350° degrees F and line 12 muffin cups with paper liners.

For the Cupcakes:

  1. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
  2. In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture, along with the milk, and beat until combined.
  3. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

For the Frosting:

  1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.
  2. Scrape down the sides of the bowl.
  3. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
  4. Tint the frosting with desired food color (I use the Wilton icing colors in the little tubs, this color is ‘Leaf Green’).

If you have the tip that makes the frosting look like actual grass (Wilton tip #233), then that would be super cute too. I like to pipe my frosting a little on the high side (in case you haven’t noticed), so I always make a little bit more frosting than the recipe calls for. Oh, and obviously, I baked the cakes in plain white liners, then just stuck them in the tulip ones. It seemed as though the tulip liners were a bit short, so I used them as an accent. I think they’re really pretty though, don’t you?

In this one you can really see how cute the liners are…

I should also probably mention I always get 14 cupcakes out of this recipe. It’s supposed to make 12, but I never get less than 14.

Well, Happy Easter! If you’re still stumped for ideas for tomorrow, check out my Easter category & this little compilation of my favorite Easter-y cupcake ideas. On that note, I’ll leave you with pictures of my Easter eggs this year. I did a few different kinds, my favorite one being the pink one in the second picture with the gold sequins. Guess why.

Valentinium Cupcakinums.

If you know me well, you know I love all holidays. I love Valentine’s Day because, well, it involves hearts, pink & red & of course lace in the theme. I firmly believe in the power of surrounding oneself with beautiful things, and I use any and every holiday as an excuse to do so. This one is no different. The ‘love’ part is pretty nifty too, you know, but I firmly believe that you should tell your loved ones you care about them all the time. Give your girlfriend or wife roses & flowers all year ’round, not just on the 14th of February! But still, it’s a cute idea & it could be worse; it could be a day where you go around punching people in the nose. But I actually wouldn’t mind that. Violence Day. Maybe it should be February 15th, so anyone without a date on the 14th can take out their aggression the next day. Hah. I never had such an issue, when I was single on Valentine’s Day, I still loved it. It’s about all love, not just romantic love. So get off your throne of misery & celebrate! I have TONS of stuff to show you today.

In addition to cupcakes, this year I made the infamous Bakerella cake pops; white cake inside, white and pink Wilton candy melt coating with sprinkles outside. They’re really fun to make- & a great excuse to destroy a cake made from a boxed mix! I’ll leave it to Bakerella to tell you how to make those. But I will tell you they were so much fun to make, and were simple considering they utilize a cake mix/pre-made frosting/candy melts. I had a table covered with silpats, waxed paper, bowls of melted candy melts & with bowls full of different sprinkles, etc, and played around like a kid. I made some in heart shapes and others just round. Tell me these aren’t adorable! And not bad for my first try, right?

They didn’t last long before being painfully mutilated.

….

I loved making these. Tons of fun. Messy, but fun! Also, time consuming. But worth it. I had to restrain myself from eating them as I made them. I went a little large with these, making them about 1.5″ x 2″, or around that. That meant they were heavier when coated, so I really had to watch them to make sure they didn’t collapse. I only had one mishap, and it was easily fixed by me just popping it in my mouth. What? She who bakes has the right to do such things. The balls were all varying sizes, some larger than others. I used a candy bag filled with white candy melts to drizzle over the tops of some of the pops when the first coat dried.  Then, when they were all dried and set, I packed them all up in lollipop bags and tied them with ribbons to give as little Valentine gifts (whatever ones Jay didn’t eat, I mean). So cute.


I plan on making more of these delicious little things in the future, seeing as how I thought they were remarkably easy & fun to create. I also decided to make pink cupcakes this year for Valentine’s Day, because I hadn’t done it in awhile (well, not since 2008). So I made a pink cake (“white” cake tinted pink) with fat swirly pillows of  strawberry Kool-Aid buttercream with little marshmallow sprinkle hearts (I made ‘em by cutting large marshmallows into thirds, then cutting each slice in half, then making heart shapes with my hands & the scissors). I dipped the sticky sides in pink iridescent sugar and topped some of them, then for the rest used the pink sugar mixed with white sugar & heart toppers.

For the white cake, theoretically you can use any of these recipes: Martha’s, a vintage Sunbeam recipe or Rose Levy Berenbaum’s, or even this white chocolate cupcake recipe. Then just add either a little red food coloring, or some pink until it’s the desired color. My cupcakes look a little orange/yellowish because I used a reddish orange food coloring since I couldn’t find my pink. Bleh. I found it later. Oh well.

So that’s about it for my V-Day confections. But in closing, here are some pictures of my mom’s Valentine tree. It’s her winter tree just done up with hearts, cupids, etc.