Saturday, February 25, 2012

Paint Palette Cupcakes

This week I was asked to make cupcakes for a young lady's 9th birthday.  She was having an artist themed party and wanted cupcakes that resembled the bright colors of a paint palette.

I combined these:

and these:

and came up with these:

I think my favorite is the purple.  Purple isn't my favorite color in general, but there's something about the rich jewel tone of the buttercream and the bling of the sparkly sugar rim.  I just love it!

I also made portable smores for my oldest son's Tiger Scout pack meeting, but that's another blog post.

So, what did you all do this weekend?

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Wednesday, February 15, 2012

Pina Colada Cupcakes

Ok, I know I promised you all Cosmo cupcakes and I really do want to make those.  Really.  I do.  But, I was short on time and I couldn't find good cosmo mix and, if you're gonna do it, do it right.  Right?

So, I bring you pina colada cupcakes with rum buttercream.

I made these for the adults at my big boy's 7th birthday party.  Of course there were cupcakes for the kiddos but I also like to have a treat for the adults.  I mean, they made sure their kid was at my kid's party, they deserve a treat.  Besides, the sugar-high helps when dealing with their kid's sugar-high later.

These are really simple.  If you've already tried the margartia cupcakes, these are very similar.  You can print the recipe from scribd here.

For the cupcakes, you will need:
a box white cake mix
3 eggs
1/2 cup butter, melted
10 ounces pina colada mix

Mix all ingredients in a large bowl for 2 minutes on medium.  With a spring-loaded scoop, fill cupcake liners.  Bake at 350 for 20 minutes.  Cool for 5 minutes in the pan before transfering to a cooling rack.

For the rum buttercream, you will need:
1 cup butter, softened
1 1/2 tsp vanilla
5 cups powdered sugar
2 tsp rum extract
approx. 1/4 cup buttercream

Cream butter, salt, rum extract and vanilla well.  Add powdered sugar one cup at a time, beating well between each cup.  As the mixture gets stiffer, add small amounts of cream and continue mixing.
I do a lot of tasting with this to get the consistency right so the amount of cream is really an approximation.  You’ll know when it’s right.

Pipe (I'll show you how I do it in a later post) frosting onto cooled cupcakes and roll the rims in toasted coconut.  Topped with a pineapple wedge and a cherry.

If you try them, let me know how they turn out.


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