Tag Archives: cupcakes

Purple cupcakes & a card

I made this card for a 21st Birthday using a Freebie image by Saturated Canary.  I coloured the image with the following Promarkers:

  • Cool Grey 1, 2, 3, 4, 5 & Black
  • Lavender, Lilac & Amethyst
  • Dusky Pink & Ivory for the skin

I embellished ith with ribbon, card candi, glossy accents, stickles and die cuts from the Cricut Cartridge Ashlyn’s Alphabet.

I am entering this card into the Saturated Canary Challenge Black, White & one other

 

 

This luck girl also got half a dozen cupcakes to go with her card.  This is my second attempt at using Marshmallow Fondant and my tappits letter/number stencils.  Making marshmallow fondant seems to be easier than making any other type of material for decorating cakes such as flower paste or gum paste.  I find it works well for cutting.  I also used a butterfly cutter and embossing sheets that came free with a Cake Decorating Magazine.

 

Thanks for stopping by.  I’d love it if you could leave a comment.

Dee

Caramel Cupcakes

If you’re looking for something a bit different, really rich and a proper treat, then you have to make these cupcakes.  Also it’s a nice loophole for anyone who has given up chocolate for lent!  The easiest way to make these is to use a tin of Carnation Caramel; this stuff is so delicious, you could just eat it out the tin with a spoon.  You can make your own caramel sauce if you like, but we’ll come back to that another day.

Makes 12 cupcakes

Cupcake Ingredients 

  • 110g butter
  • 240g light brown sugar or golden caster sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 120g self-raising flour
  • 120g plain flour
  • 1/4 tin Carnation Caramel or 75ml homemade caramel sauce
  • 50ml milk or cream

Cupcake Method

  1. Cream the butter and sugar together.
  2. Add in the eggs, one at a time, and then the vanilla.
  3. Combine the flours.  Add one third of the flours and the caramel sauce to the butter/eggs/sugar and beat well.
  4. Add another third of the flour and the milk or cream and beat well.
  5. Add the remaining flour and mix until just combined.
  6. Spoon into muffin cases in a muffin tray (they should be approx 2/3 full).
  7. Bake in an oven at 180degC / Gas 4 for 25 minutes until a skewer inserted in the centre comes out clean.

Caramel Buttercream Ingredients 

  • 250g softened butter
  • 500g icing sugar
  • 1/4 tin Carnation Caramel
  • 1/2 tsp vanilla
  • 3-4 tblsp milk

Caramel Buttercream Method

  1. Put all the ingredients except the milk into an electric mixer and beat well.  This may take a few minutes, so be patient!
  2. Add 1 tablespoon of milk at a time until you get the consistency needed for spreading/piping.

 

Assembling the cupcakes

  1. Using a cupcake plunger, apple corer or a spoon, make a small hole in the top of each cupcake and fill with some caramel.
  2. Pipe or spread the caramel buttercream on top of the cupcakes.
  3. Drizzle with some caramel and/or chocolate.
  4. Stick on the kettle and enjoy a deliciously rich caramel cupcake with a cuppa.

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I’m showing this to Cheryl for Show Me Thursday.  Sorry I can’t send you one in the post Cheryl!

 

Valentine Cupcakes

I’m about 2 weeks too early making these, but the great thing about cupcakes is that they freeze really well!  I made the wrappers using my new Cricut Expression die-cutting machine.  Cupcake wrappers can be very expensive and there’s very little choice of style.  With my Cricut and some compatible software I can use any paper and do pretty much any design I like.

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