Chocolate & Vanilla Twisty Cone Cupcakes - Recipe

for the cupcakes:
1 box devil's food cake mix
2/3 cup butter, softened
6 eggs
1 cup chocolate milk
1 box white cake mix
1 cup white milk
24 flat bottom ice cream cones

1. Preheat oven to 350F. In a large bowl, combine combine chocolate cake mix, 1/3 cup butter, 3 eggs and 1 cup chocolate milk and beat with an electric mixer on low-medium speed for about 2 minutes. In another large bowl, combine the white cake mix, 1/3 cup butter, 3 eggs and 1 cup white milk and beat with an electric mixer on low - medium speed for about 2 minutes. Place 24 flat bottom ice cream cones in the wells of a mini muffin pan, the cones should sit fairly steadily in the mini wells. Fill each cone to about 2/3 full (just past point where the cone gets larger) by dropping heaping tablespoons of chocolate and then white batter, alternating. Bake for 16-22 minutes, until tops spring back. Remove pan from the oven and cool for 30 minutes. Remove cones from the pan.

For the frosting:
1 tub ready made vanilla icing
1 tub ready made chocolate icing
2. Lay a piping bag fitted with a large open star tip on its side. Carefully spoon the vanilla frosting into the bag, only filling the bottom side/half. Then fill the top side/half with chocolate frosting so that there is a vertical line of chocolate and vanilla down the center of the piping bag when it is held upright. Pipe the top of each cupcake into a soft serve swirl effect. Place cupcakes in the freezer for 15-20 minutes. Ddd a maraschino cherry and chopped nuts or sprinkles, if desired.

Makes approximately 24 cupcakes

Honey Ice Cream Cone Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
24 mini flat bottomed ice cream cones

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Place 24 mini ice cream cones in a mini muffin pan. Spoon batter into the cones and fill about 2/3 to 3/4 full. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

for the frosting:
1 1/2 cup icing sugar, sifted
1/4 cup butter, softened
1/2 cup heavy cream
1 tsp. vanilla extract
1/3 cup honey
2 tbsp. multi colored non-pareils sprinkles

2. Beat the icing sugar and butter with an electric mixer and a medium bowl. Add the cream, vanilla and honey and beat again until smooth. Using a piping bag fitted with a large open star tip, pipe a large soft serve style swirl on top of each cupcake. Sprinkle the top of each cupcake with some non-pareils.

Makes approximately 24 mini cupcakes

Ice Cream Sundae in a Cone Cupcakes - Recipe

for the cupcakes:
1 box devil's food cake mix
1/3 cup butter, softened
3 eggs
1 cup chocolate milk
12 flat bottom ice cream cones

1. Preheat oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for about 2 minutes. Place 12 flat bottom ice cream cones in the wells of a mini muffin pan, the cones should sit fairly steadily in the mini wells. Fill each cone to about 2/3 full (just past point where the cone gets larger). Bake for 16-22 minutes, until tops spring back. Remove pan from the oven and cool for 30 minutes. Remove cones from the pan.

For the frosting:
1 1/2 cups icing sugar, sifted
1/2 cup butter, softened
1/2 cup heavy cream
1 tsp. vanilla extract
chocolate shell ice cream topping
maraschino cherries
chopped nuts, if desired


2. Beat the icing sugar, and butter in a medium bowl with an electric mixer. Add the cream and vanilla, and beat until smooth. Spoon the frosting into a piping bag fitted with a medium to large size open star tip. Pipe the top of each cupcake into a soft serve swirl effect. Place cupcakes in the freezer for 15-20 minutes. Following the instructions on the container, heat the chocolate syrup. Pour some over the top of each cold cupcake and add a maraschino cherry and chopped nuts, if desired before the chocolate cools and forms a hard shell.

Makes approximately 12 cupcakes

Ice Cream Cone Cupcakes - Recipe

for the cupcakes:
1 box funfetti cake mix
1/3 cup butter, softened
3 eggs
1 cup milk
12 flat bottom ice cream cones

1. Preheat oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for about 2 minutes. Place 12 flat bottom ice cream cones in the wells of a mini muffin pan, the cones should sit fairly steadily in the mini wells. Fill each cone to about 2/3 full (just past point where the cone gets larger). Bake for 16-22 minutes, until tops are lightly golden and spring back. Remove pan from the oven and cool for 30 minutes. Remove cones from the pan.

For the frosting:
1 1/2 cups icing sugar, sifted
1/2 cup butter, softened
1/2 cup heavy cream
1 tsp. vanilla extract
multi colored sprinkles, if desired

2. Beat the icing sugar, and butter in a medium bowl with an electric mixer. Add the cream and vanilla, and beat until smooth. Spoon the frosting into a piping bag fitted with a medium to large size open star tip. Pipe the top of each cupcake into a soft serve swirl effect. Sprinkle the top of each cupcake with some multi colored sprinkles.

Makes approximately 12 cupcakes

Pumpkin Cupcakes - Recipe

for the cupcakes:
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
1 1/4 cups icing/confectioners sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1/2 cup milk
1 cup pumpkin puree (not pumpkin pie filling)

1. Preheat the oven to 350F. In a medium bowl, mix the dry ingredients. In a large bowl, beat the oil, eggs, and milk. Stir in the pumpkin puree. Combine the flour mixture into the pumpkin mixture, until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

For the frosting:
1 small tub ready made vanilla frosting
orange food coloring
orange shimmering sugar
large pretzel sticks
2. Mix a few drops at a time of orange food coloring into your tub of white frosting and mix well until desired color is reached. Frost each cupcake with a knife or spatula into a large rounded top. Gently roll the frosted part of the cupcake in a bowl or orange shimmering sugar to coat the frosting. Cut a pretzel stick into 6 pieces, each about 1" long. Press a pretzel piece into the center of each cupcake for a stem. Using a lollipop stick gently make impressions around the pumpkin to create the grooves. 

Makes approximately 6 cupcakes.

Pumpkin Pecan Halloween Cupcakes - Recipe

for the cupcakes:
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
1 1/4 cups icing/confectioners sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1/2 cup milk
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup chopped pecans

1. Preheat the oven to 350F. In a medium bowl, mix the dry ingredients. In a large bowl, beat the oil, eggs, and milk. Stir in the pumpkin puree. Combine the flour mixture into the pumpkin mixture, until just combined. Fold in the pecans until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

For the frosting:
1 small tub ready made vanilla frosting
orange food coloring
black shimmering sugar
black, white, orange rolled fondant
assorted halloween cookie cutters

2. Mix a few drops at a time of orange food coloring into your tub of white frosting and mix well until desired color is reached. Frost each cupcake with a knife or spatula. Sprinkle the top of each cupcake with black shimmering sugar. Dust the countertop with cornstarch or icing sugar. Roll out 1-2 ounces of each color of fondant until about 1/4 of an inch thick. Cut out some pumpkins, bats and ghosts using cookie cutters and lay the shapes on top of your cupcakes.

Makes approximately 6 cupcakes.

Kitchen Creations - October

Hi there cupcake cuties!

Just stopping by to share with you a few of the new things I've been cooking up in my kitchen this month.

First off I made some simple cupcakes to thank a friend (at Thanksgiving) for helping me out. She loves caramel so I made these super yummy apple cinnamon cupcakes topped with whipped vanilla frosting, drizzled in caramel and rimmed with caramel crunch.

Then, another thanksgiving thank you present, I sent some fall cake pops to my Aunt and Uncle who are the awesome makers of my cake pop stands (I'll have to share some pics of those soon, they're too cute to keep to myself!)

These little pumpkin spice bites were adorned with fall color candy coating, leaf sprinkles and candied pecans. (I candied them myself, and snuck in a little maple, just for fun).

Next, was my own Thanksgiving treat, to share with my family. Good ol' pumpkin spice. I tried a little twist on it this year and added some butter pecan flavoring and chopped up pecan nuts. Oh my gosh, they were soooo good. I love a cupcake that is both sweet and spicy. But then again, I don't have a super sweet tooth, so I like a sweet treat with a richer darker flavor to it.

I topped these cuppies off with some vanilla icing, home made acorns (I made the acorns by smooshing together vanilla and chocolate caramel candies, forming them into a sort of eggy type shape and then I attached a hershey's kiss on top with some melted chocolate, coated the kiss in melted chocolate and rolled the top in some chopped nuts) and finally added a few wafer paper leaves. These leaves were 100% edible, and looked so sweet, and perfect for fall. If you want to try making some cupcakes like these, or would like to see some other wafer paper decorations, you definitely want to check out Miss Cupcake Canada on Etsy. Her pricing is quite reasonable, shipping is fast, and the product is great quality. It really doesn't taste like anything, (maybe a bit like a rice cracker?) but the taste is so mild and unnoticeable that it wont affect the overall flavor of your baked good at all.

Next up, a long time family friend was celebrating her 60th birthday. She loves to drink tea, so I made her a teapot. Well, a cake that looked like a teapot that is.

This cake was so fun to make. I love trying out new things. I had to include a little teacup-cupcake and a few cookies on the side, just to make a complete set. The teacup is from a set made by a company called FRED. They make all sorts of fun novelty items, such as these silicone teacup baking cups. I can't wait for my nieces to discover the wonders of the tea party, to break out this set again and have a real surprise!

Let's see. What came next?
Oh yes, I started my contests, showing my new line of cakes. 6" cakes ready in 6 hours or less, with 6 designs to choose from.

The first, may actually be my favorite so far.

This is a french vanilla cake with vanilla icing decorated in a petal effect. I topped it off with some pretty yellow shimmering sugar and a magnolia style flower. The magnolia is one of my favorite flowers, maybe that's why I like this cake so much. I've already had a request to make this cake with purple accents, instead of the yellow. I can't wait to see how it turns out!
Oh, I can't forget the matching cupcakes. I always have to have some cupcakes!

Sweet cupcakes, an icing flower, and a yellow sprinkled swirl. Love it!

Then it was my own Mom's birthday. And let me tell you, she loves her chocolate. So I made her the second cake in my new line.

Doesn't it look scrumptious! This is a triple chocolate cake, wrapped in dark chocolate patterned strips, topped with a giant whipped chocolate icing swirl, some dark chocolate shards and tied up with a bow. Now, my Mom loves all my cakes, but she certainly made short work of eating this one all up!
And since we had enough cake to go around, I did up the matching cupcakes for my two aunts, whose birthdays just happen to be 2 weeks after my mom's.

So delish! Some were topped off with the dark chocolate shards and some were filled with chocolate bavarian cream and finished off with chocolate icing and white sprinkles.

Finishing out this month, I made an adorable Halloween treat. Each month, as a part of the 6 in 6 cake line I will be creating a 'cake of the month' to celebrate the season. This month, is of course Halloween, a time of pumpkins, ghosts and of course trick-or-treaters.

I fell in love with this ghost girl cake when I saw the idea on mycakeschool.com and just had to recreate it! My go-to for this month, this cake was a pumpkin spice and pecan cake with vanilla icing finished off with little pumpkins and leaves, orange shimmering sugar and the piece de resistance: the little ghost girl complete with a pumpkin treat bucket overflowing with halloween candies. As an added bonus, the little ghost was actually a cake pop in disguise! How's that for a trick, and a treat?!

We can't forget the matching cupcakes. I kept these simple, didn't want to upstage the awesomeness of the cake.

Yummy little cupcakes baked up in orange muffin cups, topped with vanilla icing, orange shimmering sugar, pumpkin candies and icing leaves. Perfect for a Halloween party.

There's another month gone by. I can't believe how fast the time flies when you're baking up some fun!

If you have any questions about any of the products I used to make these special creations, leave a comment below. I hope everyone has a spooktacular (but safe) Halloween!

Until next time,
Happy baking, caking and decorating!

Love and sprinkles, xoxo