I scream, you scream, we all scream for ice cream cone cake. The best part, it won’t melt. This adorable little cake is so simple to make and tastes delicious.
- A mini six-inch cake
- A tub of vanilla frosting
- Better Crocker Decorating Cupcake Icing in Chocolate
- 5 mini ice cream cones
- Vanilla cake batter to fill in the ice cream cones
- Cover the mini cake with vanilla frosting
- Lightly sprinkle colorful sprinkles around the top edge, sides and bottom of the cake
- Fill 5 mini ice cream cones with cake batter halfway and place in the oven at 350 degrees for 12 minutes
- It helps to put the mini cones in a mini cupcake tin to bake them, so they are less likely to fall over
- Let the cupcake cones completely cool off
- Once cooled, use the chocolate decorating cupcake icing to top the cones off and make it look like frozen yogurt
- Sprinkle some sprinkles on the top of the chocolate frosting
- Lightly press the cones against the side of the cake
- You may want to wait to do this until right before you are serving it to prevent it from falling over
- It works best to keep the cupcake cones in the fridge until right before you are serving them to prevent the icing from melting
Last but not least, let them eat cake! And make sure to save some for youself as well!
Trick or treat? Smell my feet. Give me something good to eat. If you don’t, I don’t care. I have a whole tray of mini pumpkin cupcakes waiting over there. Enough said. Here is the recipe.
- 24 mini cupcakes
- 1 container of vanilla frosting
- Red food coloring
- Yellow food coloring
- 1 pouch of Better Crocker Decorating Cookie Icing, Chocolate
- Combine the vanilla frosting, red food coloring and yellow food coloring
- Keep adding additional food coloring and mix it until you get your desired shade of orange
- Frost all cupcakes with a thin layer of orange frosting
- Take the cookie icing and draw jack o’lantern faces on the cupcakes
- Let the icing sit for an hour and then serve
Since the cupcakes are so small it’s ok to have two or three!
I decided to have a Halloween themed party for my little pumpkin’s first birthday, so will be filling up the blog with all of the fun decorations and recipes this week. Seriously, who doesn’t serve an eyeball cake for their little girl’s first birthday party?
- 1 yellow cake
- 2 containers of vanilla frosting
- 1 box of Oreos
- 1 bag of mini Oreos
- 8 Junior Mints
- 8 brown M&Ms
- 10 candy eyes
- Cover the cake with vanilla frosting
- Split 8 regular Oreos in half and put a Junior Mint in the middle of the Oreo
- Split 8 mini Oreos in half and put a brown M&M in the middle of the Oreo
- Randomly add the Oreos on the cake alternating sizes and then add on the candy eyeballs to fill up the rest of the space
- A second option is to pair the Oreos and candy eyeballs up so that it looks like pairs of eyes all over the cake
With Halloween right around the corner, it’s time to bring out the treats. These chocolate covered mummy pretzels are anything but scary to make.
- 15 pretzel rods
- Bag of white melting chocolate (10 oz)
- 30 candy eyes
- 1 tube of Betty Crocker white decorating icing
- Melt the chocolate in a bowl in the microwave for 30 seconds
- Remove the chocolate and stir it
- Continue to put it in the microwave for 15 second increments and stirring afterwards until melted
- Dip the top half of the pretzel rods in the chocolate and lay it on a piece of wax paper to dry
- If you want to avoid having a flat backside you can have them dry in a cup instead with the wet part sticking out
- Immediately place the candy eyes on the top center area of the melted chocolate as seen in the picture
- Let it dry and then drizzle on lines of the white decorating icing
- Let entire pretzel dry before moving them
Make sure to open your mouth wide and gobble up all the mummies!
Having a sweet tooth makes it tough to say no to chocolate, cupcakes, candy, marshmallows, donuts, ice cream, cookies…and the list goes on. Lucky for you, it’s a known fact that if the cupcake is this tiny, calories don’t count. In fact, you might as well have s’more! Here’s a quick and easy recipe that will have you celebrating National S’mores Day in no time!
- 12 mini cupcakes
- 1 tub of chocolate frosting
- 3 Hershey’s milk chocolate bars (you won’t really need that many, but sometimes they don’t break along the line the right way and you can always find room in your tummy for leftovers)
- 2 graham crackers
- 12 mini marshmallows
- Break the Hershey’s bars into the individual rectangles as shown in the picture above (you’ll need 12)
- Break each graham cracker into 6 pieces
- Cover the top of the cupcake with chocolate frosting
- Place one piece of graham cracker, one chocolate rectangle and one marshmallow on top of the cupcake
Who wants s’more?
The sun is out and beach season is in full swing. Maybe you’re spending your weekends perfecting your tan while waves are crashing at your feet. Maybe you just dream of being there every time you look at the beautiful beach sunset picture on your desktop. Either way, these little beachy cupcakes are sure to leave a smile on your face.
- 12 mini cupcakes
- 1 Fruit by the Foot
- 1 tub of vanilla frosting
- Blue food coloring
- Green food coloring
- 24 Teddy Grahams
- 4 graham crackers
- Add a drop of blue food coloring to 3/4 of a cup of vanilla frosting and mix
- Add a drop of green food coloring to 1/4 of a cup of vanilla frosting and mix
- Ice all 12 cupcakes with blue frosting
- Crush the graham crackers into crumbs as shown above
- Cover half the blue iced cupcake with the graham cracker crumbs
- Use the green frosting to paint bathing suits on the Teddy Grahams
- Cut the Fruit by the Foot into tiny rectangles to serve as the beach towels
- Using a small drop of icing, stick the Fruit by the Foot beach towels on the sand
- Using a small drop of icing, stick the Teddy Grahams on the beach towels
- Place the remaining Teddy Grahams’ legs into the blue water
- Mix up all the cupcakes so that they have different numbers of bears swimming, tanning, etc.
- Serve and watch the smiles come rolling in
Not only are these cupcakes beary cute, they’re also beary tasty too!
For those of you living in the NYC area, you are probably more than ready to put away your shovels and pull out your flip flops. We know we are! The one good thing about snowy weather is that you’re locked inside with lots of time to bake. Looking for a perfect snowy weather treat to make for the next storm? Look no further than these adorable snowman cupcakes!
- 12 mini cupcakes
- 30 mini chocolate chips
- 1 tub of vanilla frosting
- 12 Starbursts
- 1 graham cracker
- Ice all 12 cupcakes with vanilla frosting
- Place a Starburst in the microwave for 6 seconds
- Pull off a tiny piece of the Starburst and roll it into a ball
- Form the rest of the Starburst into a flat half of a circle
- Take a knife to press in a line for the rim of the hat and then stick the pom pom ball on the top of the hat
- Place the hat on the top of the cupcake
- Put two mini chocolate chips on the cupcake for the eyes
- Break off a tiny piece of a graham cracker for the nose and place on the cupcake
- Finally, melt the remaining chocolate chips in the microwave and using a toothpick, draw on the dotted lines for the mouth
It might be cold outside, but these snowmen cupcakes are guaranteed to keep your belly warm!
Peach season is going full blast. With a kitchen full of peaches, it was time to make some donuts! Of course, we couldn’t leave them unadorned so a crumb topping was a must.
The recipe follows:
PEACHY KEEN DONUTS
Makes 12 donuts
Ingredients for Donuts
- Spray on oil
- 2 cups diced peaches
- 1 cup granulated sugar
- 1/3 cup oil
- 1 egg beaten
- 1 tablespoon water
- 1 ½ cups unsifted flour for donuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup of toffee bits (optional)
Ingredients for Crumb Topping
- ½ cup unsifted flour
- ½ cup brown sugar
- 3 tablespoons of softened butter
Spray the donut pan with oil. Wipe off the excess spray from the top of the pan.
Combine peaches and sugar in bowl and let stand for 10 minutes.
Blend oil, egg, and water into peach mixture.
Add the 1 ½ cups flour, baking soda, baking powder, cinnamon, salt and optional toffee bits. Stir everything together.
Fill each donut mold 7/8 full with the batter.
Make the topping by combining the butter, brown sugar and ½ cup of flour
Crumble the topping over the donuts (½ of mix for 6 donuts).
Bake in the oven for 16 minutes.
Remove from oven and let cool about 30 minutes. Remove donuts from pan.
Store in the refrigerator for best flavor. This dessert is just peachy. Enjoy!
These adorable cupcakes can put a smile on anyone’s face. They were served at a child’s birthday party but would work just as well for a picnic at a farm or a rustic barnyard wedding . Children of all ages were horsing around and tweeting for more!
When it comes to holidays, my childhood was filled with holiday themed desserts,
appetizers and party decorations. With July 4th right around the corner, here is
an easy and patriotic dessert for you to bring to the dinner table.
RED, WHITE AND BLUEBERRY CUPCAKES
Container of vanilla frosting
1/2 cup of coconut
Red food coloring
Ice all 12 cupcakes with vanilla frosting
In a small bowl, mix the coconut and red food coloring
Carefully line the cupcakes with rows of red coconut for the stripes (you can
also replace the coconut with red Twizzlers Pull & Peels)
Place a blueberry in the corner
Dot a few dabs of icing on the blueberry to form the stars
We guarantee there won’t be any leftovers…it just wouldn’t be patriotic!