Just in time for Mother’s Day, here’s how to make your own cupcake bouquet.
Last year I suggested making Cheesy Mushroom Pull Apart Bread for the Super Bowl. This year, I say go with the Mac and Cheese Cups.
The idea is simple, but brilliant. Make your macaroni and cheese–I have a good recipe–and scoop into muffin tins. Then just cook at 350 degrees for 15-20 minutes. You end up with little “cupcakes” of macaroni and cheese that are bound to be a hit.
I recently had an occasion to use a piping bag for the first time. I went to my local kitchen supply store to buy the tip I needed and was confused by all the shapes and sizes. Too bad I didn’t see this post on how to frost a cupcake. It has a handy breakdown of the different patterns the tips make.
I like the Large Round Tip the best. What about you?
Here’s a simple idea with big pay off: use lace to stencil a design on your cupcakes. Sweet Verbena baked red velvet cupcakes and instead of frosting them, she laid a piece of lace on each cupcake, sifted powdered sugar over the top, and removed the lace, leaving behind a lovely design:
Looks great. And I always like tips that help me make an impressive-looking dessert without a lot of labor.
At the beginning of the week, I thought I would make a strawberry dessert for Easter, but then I ate a strawberry shortcake and now I have moved on.
So, what should I make?
Here are 5 Easter Desserts I’m considering:
Cheesecake Filled Chocolate Easter Eggs. The “yolk” is a passion fruit sauce.
Raspberry-Lemon Easter Cake. Decorated with sugar cookies!
Little Lemon Souffles. Made right in the lemon rind.
Easter Nest Torte Recipe. “A luscious cake layer nestles rich, creamy mousse, and festive chocolate “twigs.”
Carrot Cake Cupcakes. And don’t forget the Cream Cheese Frosting.
Throughout the week, I occasionally throw some links up on Twitter that look appealing. Here are the links from this week, all in one place:
A foie gras doughnut? “… round, hot and crisp, dusted with ground peanuts. One end leaks jam –- “forest berry” from the cult jelly-man Robert Lambert in the Bay Area … — and the other a loose, mild foie gras mousse.”
Which pie should I make for Pi day? (I settled on a chicken pot pie.)
St. Patrick’s Day is on Saturday! I will not be celebrating much this year, although I still want to make corned beef. Here’s a round-up of past St. Patrick’s Day posts:
Irish Spring Cocktail. A St. Patrick’s Day cocktail I made up using gin, mint, lime, and celery juice. Yes! It was delicious.
Turn Corned Beef Into Pastrami. Last year, I discovered that all it takes to turn corned beef into really nice pastrami is a smoker. I plan to do this again this year.
How To Make An Irish Coffee. A classic Irish drink of whiskey and coffee, perfect for the rainy March weather.
Dublin Coddle. One year I didn’t feel like corned beef, so I made this Irish stew instead, which uses sausage, carrots, potatoes, and beer.
Corned Beef Pizza. Turns out, corned beef makes an excellent homemade pizza topping.
Three Green Cocktails. If your cocktail isn’t green, does someone get to pinch you?
Carbomb Cupcakes. Guinness chocolate cupcakes with a ganache filling and Baileys frosting. Yum.
[Courtesy Sara Bakes Cakes]
It seems to be a thing to make Harry Potter cupcakes right now, just in time for the release of the last movie in the series, “Harry Potter and the Deathly Hallows Part 2.” Here’s three Harry-Potter-themed cupcakes that caught my eye:
Cauldron Cakes from The Pastry Affair. They are devil’s food cupcakes with marshmallow filling and a chocolate glaze. The recipe even goes over how to make the handle.
Butterbeer Cupcakes by Sweet Tooth. In searching around for my post on real buttered beer, I came upon these cupcakes. Inspired by butterbeer in the Harry Potter books, it’s a butter/vanilla cake with a butterscotch ganache filling that has been topped with buttercream frosting and drizzled with more butterscotch ganache. That would give you a sugar buzz, all right.
Finally, Wizard Hat Cupcakes from Gordon Gossip. If the above two recipes are too complicated, here’s a simpler Harry Potter cupcake. Make your normal cupcakes–in this case chocolate–and ice them. Then turn some sugar cones upside down on top for the wizard hats. Add some candy sprinkles, pipe a lightning bolt onto the cones, and you’re done.
Here’s a clever way to decorate cupcakes: use candy to make a flower design on top.
After you bake the cupcakes of your choosing, ice them and make a flower design with different candies, such as jelly beans, Jordan almonds, licorice pastels, and mint cremes. It might lead to a sugar overdose, but it certainly looks pretty.
Looks like this idea originally came from Hello Cupcake! by Karen Tack.