Pink Princess #28- The Crown Princess (Final)

The Crown Princess

This is it! We have arrived at our destination...the end of the book...the Crown Princess.

I started working my way through the Pink Princess Cupcakes book back on July 5th 2011, with the goal of making one design from the book each week. I have now made all 28 Pink Princess Cupcake designs or at least my version of them. I let the book inspire me and most of mine were quite different. I also made most of them out of order from the book, but this cupcake, the final cupcake, is truly the last design in the book.

I started this adventure with the Pink Princess Cupcakes Book by Barbara Beery and Princess Cupcakes Kit with booklet by Laura Starr.

On this adventure, I used a lot of these Disney Princess Sprinkles made by Wilton (found at Party City), along with many other sprinkles and candies, lots of frosting, and around 500 cupcakes and liners too!

The final design was quite simple and I tried to stick pretty close to the original. I made it with a strawberry cupcake, pink buttercream icing piped with a 1M tip, pink sugar pearls, gold sprinkles, and crown sprinkles. I couldn't photograph the last set of cupcakes without using the castle background from the Princess Cupcake Kit, that I used so many time in the beginning of this adventure.

So there you have it, my Pink Princess adventure, from beginning to end. At times, I couldn't wait to make the next cupcake in the book, once I made 3 designs in one week! Other times, I thought the end would never come and took 2 weeks off from Pink Princess to give myself a break at Halloween. Today, I almost dropped a tear photographing the final Pink Princess Cupcakes and I am kinda sad that it is over! I have learned so much from this book. I used to think books like this were written to show one how to make something and make it just the same as in the book. On this adventure, I have learned how to be inspired by something without striving to be the same. I have so many new ideas floating around in my head for my own series now, still figuring out the details to that! Anyway, thank you to all that have followed me on this adventure from beginning to end. Thank you to those that have joined me somewhere in the middle. For those that are just seeing this for the first time now, you can view them all at once- Pink Princess Cupcakes. I did enjoy this adventure and I hope you did too! Pink Princess Cupcakes by Barbara Beery is a wonderful book aimed towards children and I do recommend this book for Princesses of all ages. She has written many books like this, which are all on my wishlist, but now it is time that I start a new adventure, my own adventure....

   

The End

   

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Christmas Present Cake & Bow Tutorial

Pink Princess #27

Okay first, I hate to disappoint you, but there is not a "Christmas Present Cake" in the Pink Princess Cupcakes book. There is however an adorable "Birthday Cupcake" that is actually a 4-inch cake with a simple fondant 2 loop bow. In case you are visiting for the first time or have missed it, I have been working my way through the Pink Princess Cupcake book by Barbara Beery since July 2011. This is #27 out of 28 designs that I have made inspired by the book. I say "inspired by" because I have changed most of them to make them a little more me or to fit a particular holiday, just like I have this one! For this cake I have changed the theme from Birthday to Christmas, made a slightly larger 6-inch cake, covered the entire cake in fondant, and I am making the big bow that I learned to make in the Wilton Fondant and Gum Paste Class!

This was my first bow made in class!

Quite often when I visit my stats, I see that a lot of people came to my blog by searching for "How to make a fondant bow" and quite often they find that I have shown the fondant bow that I have made, but never a how- to on it, so today I will show you:

"How to make a fondant and gum paste bow"

   
What you will need:

Fondant

Gum paste

a fondant mat or large surface to work on

fondant roller with spacer rings

ribbon cutter and embosser set
round fondant cutters (small, medium, & large set)

angled spatula

shortening (for hands and mat)

cornstarch

gum paste adhesive (1/4 tsp gum paste + 1 tb water, let sit 1 hour and mix)
brush for gum paste adhesive
    

All of the equipment that I used for this bow is made by Wilton and can be purchased at their website or at your local arts and crafts store. You may be able to get away with not having some of it, but this stuff sure makes it easier! I also highly recommend taking a Wilton Class with a fabulous teacher like I had, I learned so much in that class! I enjoyed the classes so much that I have seriously thought about taking them again!

Start by kneading together equal parts of fondant and gum paste. You will need a ball of each a little larger than a golf ball. If it is sticking to your hands put a little shortening on your hands. You will also need to smear shortening on your fondant mat to avoid sticking. Roll out your fondant/gum paste mixture to 1/8 inch. (From this point on I will just refer to it as gum paste.) Using ribbon cutter and 1-inch spacers, cut your fondant into 1 inch by 5 inch strips. Each square on the fondant mat is 1 inch. Loop gum paste and "glue" together with gum paste adhesive. Cut corners as shown. Also cut out 3 circles with your circle cutters, one in each size.

You will need a total of 14 loops, 1 large circle, 1 medium circle, and 1 small circle. Set loops and circles on cornstarch dusted waxed paper to dry.

To add a second color, as shown here. Roll out fondant to 1/8 inch and change ribbon cutter pieces to the wavy inserts. Cut pieces and carefully attach to loops. I just used fondant for this part.

In class we allowed the bow to dry during class and then assembled near the end of class, but with time permitting it is best to let the loops dry overnight so they don't flatten when bow is assembled.

I like to preassemble to bow before gluing together to find out how I would like it. On dusted wax paper, first lay down your large circle. Glue on 6 of your loops with the gum paste adhesive.

Glue on medium sized circle, followed by 5 more loops. Glue on smallest circle, followed by 2 or 3 of your final loops. Sometimes 2 fit best in the middle, other times a 3rd is needed. For this bow I used all 14 pieces. Once the bow is fully assembled, it will need to dry overnight or longer if possible.

The cake is a 6-inch cake, covered in red Duff Fondant. This fondant is buttercream flavored and one of my favorites to use. I continued the ribbon pattern across the cake as well, and then added polka dots, made with the circle cutters, to tie it all together. It kinda resembles a Target cake!

And what present is complete without a little surprise inside...

Green cake with a few red and green sprinkles in the frosting!

    

Next week is the final Pink Princess Cupcake- Crown Princess

View all of the other book inspired Pink Princess Cupcakes designs that I have made!

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Pink Princess #26- Be My Cupcake

Be My Cupcake

Happy Valentine's Day!

You slept through Christmas! Just kidding! Why then am I making Valentine's Cupcakes? Well, remember that book I am working my way through, The Pink Princess Cupcakes Book by Barbara Beery? Well, this is #26 of 28 cupcakes that I am making inspired from the book! I have almost finished the book and pickin's are slim! Next week, I will be making the "Birthday Cupcake" and we don't have any upcoming birthdays!

In the book, Barbara uses heart shaped silicone liners and since I don't already have them, I am making my own heart shaped cupcakes. I saw this method somewhere quite awhile ago and figured I would give it a shot! Just ball up little pieces of foil to press in one side of the liner. It kinda bakes up in a heart shape, despite the rounded bottom. My cupcake pans? Would you believe I got 5 of these for just $1 each the Dollar Tree back when I first began baking again in 2009? They sure have seen a lot of cupcakes and I have definitely gotten my money's worth out of them! I do sometimes look at new pans, but if it ain't broke, don't fix it!

The original cupcake design from the book was frosted pink and white and then outlined in stars with some sprinkles added. I went all out with the stars and covered the cupcake using tip 17. I tried to use the stars to enhance the heart shape of the cupcake a little more.

 

The Next Pink Princess Cupcake I will be making:

Birthday Cupcake

(although it may be in Christmas colors!)

 

Check out the other 25 Pink Princess Cupcakes that I have made!

 

Be sure to Pin this for Valentine's! It will be here before you know it!

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Featured at: Hoosier Homemade

Pink Princess #25- Cool Peppermint Cupcakes

Cool Peppermint

Only 3 more designs to go of the 28 designs from the Pink Princess Cupcake Book by Barbara Beery! This one is super easy, pretty straight forward. I did try something new with this one though...a little over a week ago I was making red velvets, for the Twilight Breaking Dawn Cupcakes, and I was using a box mix and didn't want to make 24 cupcakes and I knew that I would be making these cupcakes soon. I have frozen unfrosted baked cupcakes before, but after thawing the liners were falling off as I tried to decorate. It just so happened when I was making the Twilight Cupcakes, that Hoosier Homemade posted about freezing cupcake batter, so that is what I did!

I didn't have any small freezer bags, so I divided the rest of the batter, which should be enough for about 12 cupcakes, into 2 zipper sandwich bags. (I put the bags into a coffee cup to make it easier to pour the batter into) Once the bags were filled, I squeezed out as much air as I could without getting the batter on the zipper part. I then put them side by side flat on a cookie sheet and put them in the freezer for a few hours until frozen. Since I wasn't using freezer bags, after the batter in the sandwich bags were frozen, I stacked them, wrapped in foil and then put them together in a larger freezer bag. The day before I was ready to bake, I put the cupcake batter into the refrigerator to thaw. When I was ready to bake, I just snipped off the corner and filled my cupcake liners straight from the sandwich bags. It was very easy to fill the liners this way too! I baked the cold batter as I usually would if I had just made it. The cupcakes rose, and turned out perfect, if not better than the first batch from this batter! For more information and ways to freeze cupcakes visit Hoosier Homemade or The Kitchn.

The cupcakes are topped with red sugar, crushed peppermint candies, a whole peppermint candy, and a red mini M&M glued on with a dab of icing!

The Next Pink Princess Cupcake I will be making:

Be Mine Cupcakes

(Yes, a very early Valentine design...only 3 to go!)

 

Be sure to check out the other 24 Pink Princess Cupcakes that I have made!

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These Cupcakes are Shared at:

Talking Dollars and Cents: Muffin (and Cupcakes) Monday, Home Savvy A to Z: Savvy Homemade Monday, Hoosier Homemade: Cupcake Tuesday, Chef In Training: Tuesday Talent Show, Sweetology: Tea Party Tuesday, Crumbs and Chaos: Crazy Sweet Tuesday

Pink Princess #24- Glass Slipper

Glass Slipper

This is #24 of 28 different designs I have made that are inspired by the Pink Princess Cupcake Book! Barbara Beery, the author of this book, has been a huge inspiration to me. When I made the commitment to myself to work my way through this book back in July, I thought with a book like this or similar cupcake design books, that I needed to make my cupcake look just the same or as close as possible. As I have progressed through this book, I have learned to let my creativity flow and let the cupcake become me, what is in my heart, not what is in someone elses. I have learned to use this book as inspiration, rather than as a manual. I have also learned to take something that I am not necesarily crazy about and change it to something I love! I do hope that I have in someway inspired you to find your creative side, maybe a part of yourself that you didn't even know existed!

However, I am working my way through the book, so in my for this cupcake "Glass Slipper," I need a shoe cookie and a cupcake. The rest is up to me!

 I got so into the cookie, that I have really made this design all about the cookie, spending more time on the cookies than the cupcakes.

It turned out that I liked the fondant covered Fall Harvest Cookies so much, that I had to do something like that to these too! It is super easy to decorate cookies with fondant and makes for a very clean looking design, nice lines, plus not as time consuming as royal icing. In the Fall Harvest Cookies I had made, I put the fondant on the cookies immediately out of the oven and it melted right to them. There was just one problem, I made the cookies a couple days early and they were cooled. How would I stick fondant to an already cooled cookie? Well, it was easy! I cut the fondant with the same cookie cutter. Then working one cookie at a time, I microwaved the cookie for about 18 seconds on a microwave safe plate. The cookie came out hot enough for the fondant to stick right on! We need to backtrack a second to the bow and the flower....

I made the bow and flower by pressing fondant into these molds. The bow was made with the Wilton Fabric Fondant and Gum Paste Mold and the flower was made with the Wilton Nature Fondant and Gum Paste Mold. I have all 4 of the molds and love them! To start I wasn't really sure how much I would use all of the molds, but in 1 month, I have used them for 3 totally different projects already already. The molds are easy to use, just dust with a bit of cornstarch, press in the fondant, and bend the mold and it pops right out! Now, why we were backtracking... The flowers sit right on the shoes, not a problem, but the bows hang off. The bows need to dry for about 24 hours, depending on humidity, so that they stiffen up and won't droop once they are on the cookies. I would probably say give them 2 days to dry, but I already had the cookies made, so I just waited one day. I stuck the flower and bow onto the shoe with gum paste adhesive, but water would work as well. After the decorations are on the shoe, they need to dry laying down for a couple hours, if you plan on sitting them on top of a cupcake.

I was really close to just making this post all about the cookies, but they were made to sit on top of a cupcake and since I wanted all the focus on the shoe, the cupcakes were quite plainly decorated, just some white frosting and pink sugar pearls. That's not all frosting either, the Cinnamon-Vanilla Cupcakes rose with a large dome like that. I probably couldn't get the same result again if I tried! I want to try making them again before I share that recipe! Besides, this cupcake is more about the decorating than the cupcake part anyway!

Here are the cupcakes!

 

I am really running out of Pink Princess Cupcake designs to make now, just 4 to go, I think I just may start making my own designs after that! My youngest has been asking for an Aurora Cupcake, from Sleeping Beauty.

  

The Next Pink Princess Cupcake I will be making:

Cool Peppermint

  

Be sure to check out all of the Pink Princess Cupcakes that I have made and if you have a little Princess on your holiday shopping list, the Pink Princess Cupcake Book is sure to delight, there is a whole series of these books, not just this one!

  

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These Cupcakes are Shared at:

Talking Dollars and Cents: Muffin (&Cupcake) Monday, The Southern Institute: Creative Me Monday, The Kurtz Corner: Tuesday Tutorials, Sweetology: Tea Party Tuesday, Hoosier Homemade: Cupcake Tuesday



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Pink Princess #23- Kiss Me / The Princess and the Frog

Kiss Me

The Princess and the Frog

The title in the book is "Kiss Me," but I call them "The Princess and the Frog!"

This is #23 of 28 different designs inspired by the Pink Princess Cupcake Book that I am recreating. As I near the end of the book, I am left with the ones that I didn't choose to make first, since I have been making them all out of order. I wasn't so sure about this design to begin with. I couldn't find a similar froggy candy mold to the one used in the book and my froggy candy mold is quite different. I also I wasn't really digging the original colors. We love Disney around here, so being a Princess book with a frog theme, it hit me..."The Princess and the Frog!" Tiana is such an awesome Princess... because she cooks! I decided to change the colors to go more with the movie colors and the colors changed it all! I am so happy with the outcome here!

Aren't they cute?

The happy couple, Prince Naveen and Princess Tiana in the middle and their other little froggy friends all around! These would not only be great for a Princess and the Frog party or fan of the movie, but I think they would also be great for an anniversary for someone that loves frogs!

  I sang my way though making these cupcakes! I have the song memorized, since I listen the Disney Princess CD on repeat in my car! You can hear a snipit of Everyday Princess on Amazon.com!

Here are my favorite lyrics from the song Everyday Princess sang by Tiana (actually sang by Anika Noni Rose):

"Now life is what you make it
We can all be royalty
It’s a prize for you, so take it
You never know what you can be
It sure is great having breakfast in your bed
With a sparkly crown sittin’ on your head
But that’s not me, I wear mine cookin’ up new dishes
Because I’ll never be your everyday princess"

 

Be sure to check out all of the Pink Princess Cupcakes that I have made!

 

The next Pink Princess Cupcake that I will be making:

 Glass Slipper

 

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These Cupcakes are Shared at:

A Well-Seasoned Life: Sweet Indulgences Sunday
Six Sisters' Stuff: Strut Your Stuff
Serenity You: Serenity Saturday
Talking Dollars and Cents: Muffin (and Cupcake) Monday
Sweetology: Tea Party Tuesday
Hoosier Homemade: Cupcake Tuesday
The Artsy Girl Connection: Pin'Inspirational Thursday

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Pink Princess Cupcakes #22- Pink Snowballs

Pink Snowballs

It has been a little over a week since I have made a Pink Princess and about time! This is #22 of 28 total designs from the Pink Princess Cupcake Book by Barbara Beery that I have recreated. I began this adventure back in July, working my way through the book making every design. Sometimes I try and make them the same as in the book, other times I have put my own spin on them. This is one that there is really no other way than following the book. I didn't want to make 24 cupcakes so I used my trusty Martha Stewart Yellow Cupcake Recipe which makes just 12 cupcakes and cuts in half perfectly! Yes, I only wanted to make 6 of these after all the cake we have had the past couple weeks, the family is more into cake pops right now! Because I was only making 6 cupcakes, I had to cut the meringue topping recipe down to 1/3, which worked out fine since the recipe called for 3 egg whites. So on top of this cupcake is a meringue. It needed to bake 1 to 3 minutes until golden brown at 500 degrees. At 1 minute some of the tops were getting quite golden at the peaks and I didn't want them to burn, so I pulled them out and left the others in for another minute.

When I was taking pictures of the cupcakes, my little Princess was peeking behind! She was so very excited, she loves Princess stuff and couldn't wait to have one of these pink cupcakes! Oops...I realized I forgot to add something to the cupcakes!

Hershey's Chocolate Syrup!

It does seem a little odd, but in the book the cupcakes are drizzled with chocolate syrup, so I did the same. My little Princess was so ready to eat one of these and then she took a bite...YUCK! It wasn't what she was expecting, not having frosting. They tasted fine to me, but aren't as sweet as what you would expect being used to a cupcake with frosting. So my Princess ate an apple, she pretty much only eats fruits and veggies anyway. She is my healthy eater and that is a good thing! I guess we will see what the rest of the family thinks when they arrive home!

 

The Next Pink Princess Cupcake I will be making:

I am still trying to decide, its a toss up between the Glass Slipper or Kiss Me cupcakes!

   

Be sure to check out all of the Pink Princess Cupcakes that I have made!

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These Cupcakes are Shared at:

Hoosier Homemade: Cupcake Tuesdays

The Artsy Girl Connection: Pin'Inspirational Thursdays

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Pink Princess Cupcakes #21- S'mores

S'mores

After a 2 week break from working on the Pink Princess series, I bring you #21 of 28 cupcake designs inspired from The Pink Princess Cupcake Book! The cupcake itself is an idea from Hungry Girl, dropping the calories only to about 90 calories and just 2 grams of fat per cupcake (of course that is more than made up for with all of the toppings on this cupcake!)

1 box cake mix + 1 cup unsweetened applesauce + 1 cup of water= low cal/low fat cupcakes!

I used a small 12 cupcake size box of Duncan Hines, so everything is halved for that.

This method does make the cupcake a little more fragile, but if you don't put frosting on it, it is a great "under 100 calories" treat!

Ingredients for the cupcake design:

cupcakes

chocolate frosting

mini marshmallows

Teddy Graham Cookies

First, frost the cupcake. Second, top with marshmallows. Third, glue on Teddy Grahams in a ring around the marshmallows with frosting, adding additional marshmallows for the bears to lean against. The book has a slightly different method for the same result, it just wasn't working for me!

With a piping bag and tip 69, using a back and forth motion, pipe a ribbon around the teddy bears. This works best if you just add a couple bears at a time, so they don't fall over and it helps to seat belt the bears in!

I don't have a kitchen torch yet, so I used a candle lighter. I found it was best to burn toast the marshmallows before adding the bears and frosting and then toasting the top marshamallows after.

This definitely wasn't as easy as it looked.

It was kind of a balancing act!

 

The Next Pink Princess Cupcake I will be making:

Pink Snowballs

 

Be sure to check out all of the Pink Princess Cupcakes that I have made!

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These Cupcakes are Shared at:

Hoosier Homemade: Cupcake Tuesday

Sweetology: Tea Party Tuesday

Crazy for Crust: Crazy Sweet Tuesday

Rook No 17: A Little Birdie Told Me

The Kurtz Corner: Tuesday Tutorials

Celebrating Family: Family Time Tuesday

Pink Princess Cupcakes #20- Bubblegum

Bubblegum

This is Pink Princess #20 inspired from the Bubblegum Princess design in Pink Princess Cupcakes by Barbara Beery. I say "inspired from" because since starting this adventure of working my way through the book, the cupcakes I have made resemble her cupcakes less and less as I have taken them in my own direction. It's not that I don't love her designs, because I do! I am just trying to make them more "Me!"

The cupcake itself...was inspired by my lack of eggs today! So I was just keeping my fingers crossed that if I threw some basic stuff in the bowl that it would work and they would rise...and they did! I also chose to use water for the liquid and not milk or buttermilk, because the thought of milk with bubblegum flavor just grossed me out! They actually turned out pretty nice, better than expected. The cupcakes rose and had a pretty nice texture, and would be a good option for someone that needs an egg and dairy free cupcakes either because of an allergy or like me out of eggs.

      

Egg & Dairy Free Cupcakes

1-1/4 cups unbleached all purpose flour + 2 tablespoons cornstarch (homemade cake flour!)

3/4 cup sugar

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup Crisco Natural Blend Oil (this was a winner on America's Test Kitchen)

1 cup of water

1/2 tsp Bubblegum Flavoring (LorAnn Oils) -or- use 1 tsp of any other extract!

         

Put all dry ingredients in a bowl, then add wet ingredients and mix on medium low until smooth, about a minute. (I also colored my batter pink with pink food coloring.) Fill liners 2/3 to 3/4 full and bake in preheated 350 oven for 18 minutes or until tooth pick tests clean. Makes 24 mini cupcakes.

I used Wilton White Decorator Icing colored pink on top. I have a 4.5 pound tub of it in the refrigerator and it just works out easier than making icing from scratch sometimes! I also added 1/2 tsp of the Bubblegum flavoring to the icing. The balls on top are Whoppers Milkshake Strawberry Malted Milk Balls. They aren't as pink as I had hoped, but I couldn't find anything better to use and I didn't want to use actual gumballs, just to be pulled off and thrown away!

 About that Bubblegum Flavor? It makes for a very interesting cupcake! It seems odd that something that tastes just like bubblegum is actually meant to be swallowed!

  

The Next Pink Princess Cupcake I will be making:

S'mores

Be sure to check out the other Pink Princess Cupcakes that I have made!

*Note added 10/20/2011: The tip I used for the icing is "8FT" by Bakers Craft.

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  These Cupcakes are Shared at:

A Well- Seasoned Life: Sweet Indulgences Sunday

Talking Dollars and Cents: Muffin (and Cupcake) Monday

Home Savvy A to Z: Savvy HomeMade Monday

The Southern Institute: Creative Me Monday

The Kurtz Coner: Tuesday Tutorials

Sweetology: Tea Party Tuesday

Hoosier Homemade: Cupcake Tuesdays

Frugal Wannabe Cooks: Foodie Wednesday

Lady Behind the Curtain: Cast Party Wednesday

This Chick Cooks: These Chicks Cooked

These Cupcake are Featured at:

The Kurtz Corner: Tuesday Tutorials

This Chick Cooks: These Chicks Cooked



Pink Princess Cupcakes #19- Wild Thing

Wild Thing

Last week, I made the Pink Princess- Fairy Princess Hat Cupcakes and on that post, I said this week I would be making the Bubblegum design...well SURPRISE! I didn't!

 

I have made all of the Pink Princess Cupcakes out of order, so #19 here may not be #19 in the book. Anyway, this is my #19 of the 28 Pink Princess Cupcakes that are inspired from The Pink Princess Cupcake Book by Barbara Beery. In the book, the icing was piped on to match Zebra and Leopard cupcake liners. The cupcake liners that I found are by Fox Run and the leopard is in different colors than the liners in the book, plus in the set I have there is also a Giraffe liner. I did my best to copy the liners that I had. Easier thought than done!

 

For these cupcakes, the cake mix that I used is by Duff...this is the first time that I have tried the Duff Premium Cake Mix- Spice with Chocolate Bits. It was half off at Michael's, so why not? It taste good, similar to other spice cake mixes in flavor plus it had little chocolate bits in it. The cake was also super moist, but didn't rise like I had expected it too, this would be great for a cake that needs to be flat on top, but not so great for cupcakes. I would like to try some of the other Duff Premium Cake Mixes. If you have tried any of the Duff Premium Cake Mixes, I would love to hear your thoughts and experiences with it! I am not sure if maybe that was why it was half off, or if it was just a bad baking day on my part...

The icing is white Wilton Decorator Icing from the big 4.5 pound tub, I was all about shortcuts today! I used cocoa powder to get the various colors of brown and the black icing is the Wilton Ready To Use icing in a tube.

If it were not for the animal print liners and my saying so, you may wonder if I have ever seen an animal or been to the zoo in my life. I was wondering that myself while piping these prints. I love going to the zoo, quite often actually! Just a few years back, or maybe a few more than a few years, I even had tons of stuff in animal prints, just never attempted the print in cupcakes! Well, now I have and this is as close as it's gonna get!

That is Pink Princess #19, be sure to check out all of the Pink Princess Designs I have made.

The Next Pink Princess Cupcake I will be making:

Bubblegum (really!)

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These Pink Princess Cupcakes are shared with:

A Well-Seasoned Life: Sweet Indulgences

Tatertots & Jello: Weekend Wrap up Party

Serenity You: Serenity Saturday

Talking Dollars and Cents: Muffin (and Cupcake) Monday

Home Savvy A to Z: Savvy HomeMade Monday

Hoosier Homemade: Cupcake Tuesday



Pink Princess #18- Fairy Princess Hat

Fairy Princess Hat

This is #18 of 28 Pink Princess Cupcakes that I am recreating from the book Pink Princess Cupcakes by Barbara Beery. I can't believe that there are only 10 more to go!

These are started with your favorite cupcakes and an ice cream cone. Frost the cupcake and roll edges in sprinkles. Frost the cone and roll bottom edge and top edge in same sprinkles as cupcake. Sprinkle a second color of sugar over the rest of the frosting. At this point the cone looked a little rough so I piped on some starts at the border of the frosting with pink sprinkles. At the top of the piped strings, I alternated a crown sprinkle with a pink candy pearl. (The crown sprinkles came in a Wilton Princess Sprinkle set at Party City.) I made my ribbons at the top of the hats from Laffy Taffy. I first tried to microwave it, and that just made a mess. It works best if you just warm it in your hands and slowly stretch it. In the book this design is created with different materials for a similar design, you should really check out the book if you haven't!

These would be super cute for a Princess Party!

Let me warn you, they are messy to eat, so party outside!

Another idea for these cupcakes would be to turn them into witches hats by using Halloween colors and sprinkles!

The Next Pink Princess Cupcake I will be Making:

 Bubblegum

Be sure to check out all of the Pink Princess Cupcakes that I have made!

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These Pink Princess Cupcakes are Shared at:
Jam Hands: Recipe Sharing Mondays
Home Savvy: Savvy HomeMade Mondays
Sweetology: Tea Party Tuesday
Hoosier Homemade: Cupcake Tuesday
A Well-Seasoned Life: Sweet Indulgences Sunday

Pink Princess Cupcakes #17- Teacup Treats

Teacup Treats

This is a cake in a cup...a real cupcake!

This is #17 of 28 different cupcake designs from the Pink Princess Cupcakes Book by Barbara Beery that I have made!

    

For this design you will need:

Oven-safe cups

your favorite cupcake recipe

Cool-Whip

Chocolate Jimmies

Raspberries

   

The Cupcake recipe that went with this design was a Banana Cupcake. I wasn't sure how well that would go with the raspberries and decided to create a Raspberry Zinger Tea Cupcake instead! This cupcake an easily be made with any recipe and any berries on top.

Hint: a batter that would make 12 cupcakes, will only make 4 of these Teacup Treats

     

Cupcake Ingredients:

(Makes Four Teacup Treats- baked in a 1-1/4 size capacity cup)

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup unsweetened applesauce

1-1/4 cups all purpose flour + 1 tablespoon cornstarch

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup strong brewed and cooled Raspberry Zinger Tea (Celestial Seasonings)

(To make the tea: Microwave 1/2 cup water until boiling and soak Raspberry Zinger Tea Bag for 10-15 minutes.)

Mix sugar, eggs, applesauce, and vanilla in mixer for about 1 minute. Add dry ingredients, continue mixing while slowing adding Raspberry Zinger Tea. Spray 4 oven-safe cups with cooking spray and fill cups 2/3 full of cake batter. The cups that I used were 1-1/4 cup capacity.

(I actually forgot to spray my cups, and amazingly, the cupcakes did not stick, not sure if it was the recipe I used or the particular cups, or if the spray may not be needed at all.)

Place cups on heavy duty cookie sheet and bake in preheated 350 degree oven for 26-28 minutes until toothpick comes out clean. The cupcake will be very moist.

Cool cupcakes on pan on baking rack. Once cooled, top with Cool Whip, chocolate jimmies, and raspberries.

These made a great after dinner cupcake! They are sweet, but not too sweet and have wonderful flavor!

The Next Pink Princess Cupcake will be:

Fairy Princess Hat

  Be sure to check out all of the Pink Princess Cupcakes that I have made!

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These Cupcakes are shared at:

Jam Hands: Recipe Sharing Monday

Home Savvy: Savvy HomeMade Monday

Talking Dollar and Cents: Muffin (and Cupcake) Monday

Sew Stylish Boutique: Crafty Lassie Tuesday

Sweetology Tea Party Tuesday

The Kurtz Corner: Tuesday Tutorials

Crazy for Crust: Crazy Sweet Tuesday
Lady Behind the Curtain: Cast Party Wednesday
This Chick Cooks: These Chicks Cooked

Pink Princess Cupcakes #16- Fairy-Tale Fortune

Fairy-Tale Fortune

I am now at #16 of 28 cupcakes made from the Pink Princess Cupcakes Book by Barbara Beery.

As most cupcakes designs start with a cupcake, so does this one! Once again, I used the Allergen-Free/Vegan Chocolate Cupcake Recipe from the Martha Stewart Cupcakes Book, it is such a simple cupcake, simple ingredients and turns out well for me.

The frosting is a chocolate buttercream. (1/2 cup light margarine, 1/2 tsp vanilla, 1-1/2 cups powdered sugar, a heaping 1/2 cup of cocoa powder, and a large splash of milk to bring it all together)

For the fortune cookies, store bought of course, I dipped in Candiquik, colored pink with Wilton Pink Candy Coloring. Here we go...pink candy again! 2 blocks of  Vanilla Candiquik is enough to dip 12 fortune cookies. And yes, I have a little leftover! Working one at a time, after dipping, I shook the fortune cookie off and immediately sprinkled with chocolate jimmies and placed on waxed paper for a few minutes to set while I frosted the cupcakes.

Maybe it is because there is a little fortune in each one, but these cupcakes are fun to me!

My fortune said:

"Luck is on your side today."

Hmmmmmm? I wonder what that could mean?

Don't forget to check out all of the Pink Princess Cupcakes that I have made!

As for the next Pink Princess Cupcake that I will be making...

I haven't decided yet!

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These cupcakes are shared at:

A Well-Seasoned Life: Sweet Indulgences Sunday

Sweetology: Tea Party Tuesday

Jam Hands: Recipe Sharing Monday