Butterfly cupcakes

Butterfly cupcakes

BUTTERFLY CUPCAKES

When my daughter had her second child, I decided that instead of having the traditional girls-only baby shower, I would do a big family party.  As it turns out, she delivered the baby 3 weeks early, so it turned into a “meet the new baby” party.  We also did not want to leave our granddaughter out of the celebration, so we combined “meet Baby Chase” with “Maddie’s a big sister.” 

Since there would be several small children at the party, I decided against a cake.  Instead, I thought about making cupcakes, of course.  I made a chocolate box mix cake (since I had so much else to do to prepare) and then made a basic buttercream frosting.  I used Wilton green gel food coloring to tint the buttercream.  I then used Wilton Candy Melts in light cocoa to trace the outline of the butterflies.  Once these were set, I used more of the candy melts and tinted them with Wilton gel food coloring in pink and blue.  I filled in the outlines with the pink or blue and then tapped the counter to smooth out the tinted chocolate and get out any bubbles.  I then detailed the wings with more melted light cocoa.  The final step was to make the butterfly bodies by making a small line on wax paper with the light cocoa melt and adding the wings. 

Happy Birthday to me!

Yesterday was my birthday. My husband asked me what kind of cake I wanted, and I told him I would be making my own.  I wanted to practice my ombre frosting flower technique.  

I used my favorite chocolate cake recipe (click here for the recipe) and then filled it with a peanut butter mousse frosting (peanut butter, butter, Kool-Whip, milk and powdered sugar).  Oh my...almost forgot to fill the cake because the mousse was so good.  I put a crumb coat of this peanut butter mousse on the outside of the cake to keep it neat and tidy.

I should mention with the chocolate cake recipe that you NEED parchment paper in the bottom of your pans.  I ran out of parchment paper, so I decided that Bakers Joy would just have to do.  Nothing against Bakers Joy, it's a fine product, but this cake is so moist that it will stick like super glue to the pan if you don't have parchment paper.

Now comes the part about the flowers.  I was so transfixed with tinting the frosting that I did not realize I did not make enough.  I had to make the flowers smaller than I wanted and could not overlap them like I wanted.  Lesson learned.  Overall, I was pleased with the way it came out, gaps and all.  

I served it to my family last night after our celebratory dinner at Carraba's (if you have not been, you MUST go).  You could almost literally hear my 5-year-old granddaughter inhaling her slice.  Everyone else also loved the cake and gave me great compliments.

Coconut creme cupcakes

I like to take other desserts and turn them into cupcakes. I did it with bananas foster (which I will post later) and I just did it with coconut creme pie.

My husband loves his mother's coconut creme pie. I'm not going to try to compete with that. It's a no win for me...or for my husband.  Who do you tell that the other's was better?  All I will say about that is he LIVES with me.

Ok...back to the cupcakes.




Step 1:  line a baking sheet with parchment paper or Silpat. Spread a layer do coconut on the sheet and toast it up.  I did about 250 degrees Fahrenheit just until it turns brown and...we'll toasty.

Step 2:  Make the creme filling. I cheated when I made this and used instant vanilla pudding. I'm sure using the creme designed for the coconut creme pie would make it even better.  At any rate, I added a handful of untasted coconut to the pudding.

Step3:  Make your cupcakes. Again, I'm such a cheater. I was just experimenting so I used a regular vanilla box cake mix. I do boost my box cakes by adding an additional egg, substitute butter for the vegetable oil and substitute milk for the water. It makes a big difference in the taste.

Step 4:  Once your cupcakes are completely cool, dig out the center of each cupcake and fill with the pudding.

Step 5:  Add a buttercream frosting (any white buttercream will do). Then, sprinkle the toasted coconut on the top.

As hard as it is to believe...I do not like coconut. Do you remember the Whitman candy sampler? The one without the little guide?  Yep...nothing was a bigger disappointment in my young life than biting down on what I thought was a peanut butter filled candy and finding coconut.  Ugh!  Anyway, since I don't have any way of confirming that these are good personally, I had to enlist the help of my dear husband. He could not stop eating them. He didn't try to compare them to his mother's pie, but he obviously thought they were good. He gets to stay!

New Year cake

When I think about New Year's Eve, I think about parties.  I think about how I celebrated New Year's Eve in my youth.  One year we played a game where every hour, at the top of the hour, we celebrated the new year as it became midnight in each time zone.  Oh my...what can I say?  We were young and dumb.

Now that I am a little more.....mature and I have a little more common sense, my new year was rung in by planning this cake and cruising around Pinterest (I like to live on the edge these days).  I barely made it to midnight.

This morning, even though not 1 drop of adult beverage was consumed, I still felt like I was hung over.  I decided to cheat on the cake and make a box cake.  I did, however, spruce it up a bit.  I added an additional egg.  I used butter instead of vegetable oil, and I used milk instead of water.  These little substitutions make all the difference if you must use a box cake mix.

When my husband dragged himself downstairs a little later, I asked him what kind of frosting he wanted.  He requested chocolate fudge.  I found a recipe on line that looked perfect.  Something went awry when I made it though.  It closely resembled the fudge batter I made last month for Christmas.  I knew it would not spread to cover the cake so I put it between the layers of the cake.  I found another recipe (here) and made yet more substitutions.  This recipe called for fudge topping.  I didn't have any of that, but I did have a bag of milk chocolate chips hanging around.  I melted them up in the microwave and added them.  I did need to add more milk than the recipe called for after I added the chocolate chips.

I had delusions of grandeur when I thought about the decorations.  I had chocolate fireworks made in about 4 different colors.  I had my confetti.  I had my little rolled up things...whatever they are supposed to be.  I started putting the fireworks on the cake and it looked awful.  Take 2 - get all of that off of the cake and just go with the confetti and those little rolled up things (which I was pretty proud of, BTW.  Fondant cut and wrapped around a straw to dry).

After our traditional pork dinner (minus the sauerkraut), it was time to reveal the cake.  Everyone seemed to like it a lot.  I guess today was not the day to count calories...

Happy New Year!