Ron Paul Cupcakes

My dear friend Shannon’s husband is a HUGE Ron Paul supporter. His birthday was yesterday so Shannon and I were talking on Monday about what kind of cupcakes we could do for him. As you know, Shannon and I have been on a cupcake-making kick lately…see Call of Duty, Skating… (and there was a Taylor Swift cupcake cake that I realized I never blogged about! must do. it was adorbs!)

Shannon couldn’t help this go around due to her schedule but I was determined Ron Paul cupcakes would be had for Kevin’s birthday. I mean, seriously, Ron Paul is like the ONLY thing Kevin posts on facebook, he was him for Halloween, and I’ve pretty much only seen him wearing Ron Paul shirts. Oh, and they have a flag by their mailbox in their yard. Yep, BIG Ron Paul supporter! Ha :)

I cut up a pizza box, taped it, and painted it gray. I found all the pictures of Ron Paul on the Internet and proceeded to cut them and Modge Podge them onto the pizza box. I’m pretty happy with the way it turned out even if it was a pizza box!

The cupcakes were strawberry with cream cheese icing and from what I hear they were a hit!!

happy birthday, kevin!

elmo cake

I made this Elmo giant cupcake for my niece’s 2nd birthday. I was pretty nervous about it as I don’t think my decorating skills are that great yet but overall I was really happy with the way it turned out!!

I used the Pampered Chef New Design Easy Accent Cake/Cookie Decorator. I have had this tool for a while but had stuck it in a cabinet and not thought about it. I remembered it and pulled it out for this cake and I’m SO glad I did… it made making Elmo’s “fur” sooo much easier! I highly recommend it!

The birthday girl wore this super cute outfit made by a friend of mine. ADORBS!

Nothing exciting with the cake flavor…I just made ole chocolate…it’s always a crowd pleaser so I figured it was the best bet for little kids. :)

I've posted this recipe before but here it is again-

chocolate cake/cupcake
source: hersheys

what you need:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

what you do:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or cupcake pans.

Baking a one-pan cake: bake 35 to 40 minutes at 350° F

Baking cupcakes: line with baking cups. Fill 2/3 full with batter. Bake 22-25 minutes at 350° F

latest creation! skating cupcake "cake"

our boss asked shannon and i to make his daughters birthday cake. the party is a skating theme so we made the cupcake "cake" to match the invite :)

the cupcakes are chocolate. my go to chocolate cake/cupcake recipe if from hersheys. it's pretty fail proof! :)

what you need:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
what you do:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or cupcake pans.

Baking a one-pan cake: bake 35 to 40 minutes at 350° F

Baking cupcakes: line with baking cups. Fill 2/3 full with batter. Bake 22-25 minutes at 350° F

watermelon cupcakes

these are so fun and cute! perfect for a summer cookout!

watermelon cupcakes
source: stephanie cooks


what you need:

1 batch of your favorite vanilla cupcake mix (this one is good)

1 batch of your favorite vanilla frosting (i love this one)

Mini chocolate chips

Red food coloring

Green food coloring

what you do:

Once your cupcake batter is made, add some red food dye and stir until it is the desired color.

Stir in some mini chocolate chips (I used probably about 1/2 cup) and fill cupcake tins 3/4 full.

Bake according to directions, allow to cool completely.

Stir some green food coloring into the frosting. Pipe it onto the cupcakes or frost with a knife.

enjoy! so cute and perfect for summer! :)

chocolate cake and vanilla buttercream.

one time i used my go to choc cake and go to vanilla buttercream recipes...



this was for my friend's birthday. she is obsessed with all things nautical. seriously. so, this is chocolate cupcakes. vanilla buttercream with blue food coloring mixed to look like the ocean. powered sugar doughnuts with fruit roll ups to look like life preservers. :) i thought they were cute and they were a big hit!




my go to chocolate cake/cupcake recipe if from hersheys.

what you need:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
what you do:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or cupcake pans.

Baking a one-pan cake: bake 35 to 40 minutes at 350° F

Baking cupcakes: line with baking cups. Fill 2/3 full with batter. Bake 22-25 minutes at 350° F

my go to vanilla buttercream is from, of course, joythebaker

vanilla buttercream

2 cups powdered sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 tablespoons whole milk
1/4 teaspoon vanilla extract

Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed. Turn the mixer speed to low. Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. If you find that your frosting is getting to warm in the summer months, stop beating and set in the fridge for a few minutes. Once chilled, hook the frosting back up the the mixer and beat once more until you reach the desired consistency.

snickers cupcakes.

are the bomb.com.

seriously. you are in for a great surprise (but not now since im about to ruin it) when you bite into this yummy chocolate cuppie...CARAMEL on the inside! what?! i know, right...amazing.

we had them at the girls night on monday. take a peek:



Chocolate Cupcakes

What you need:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

What you do:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake pans.

line cupcake pan with baking cups. Fill 2/3 full with batter. Bake 22-25 minutes at 350° F until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely.

When completely cool, use a paring knife to cut a small cone shape out of the top of each cupcake. Add caramel sauce (i just get the caramel sauce that is the icecream topping) as desired. Add what the part that you coned out back to the cupcake. So, it's like a taking a small piece out of the center and then filling with caramel & a small piece of snickers and putting it back on. Just make sure you cut up the snickers to really small pieces so it all fits!

Caramel Buttercream

what you need:

1 cup unsalted butter, cold
1/4 cup caramel sauce
1/4 cup heavy cream
1 tsp vanilla extract
1 lb powdered sugar
mini Snickers bar for garnish

What you do:

*I use the kitchen aid paddle attachment!*

Beat butter on medium speed until smooth and creamy, about two minutes. Add caramel sauce, heavy cream and vanilla and mix to incorporate. Add powdered sugar, one cup at a time, beating on low speed until incorporated to reach the right consistency. Increase speed to medium-high and whip about one minute until light and fluffy. Frost as desired.

Coarsely chop candy bars and sprinkle over the top of cupcakes.

these are GRRRRRRRREAT!

cupcakes. dog friendly.

so, as i mentioned before...pepper's birthday was august 18. i wanted her to have a treat so i decided to make her cupcakes. humans can eat them...but i wouldnt suggest it. they are pretty gross.

someone gave me this but it was from rachel ray!

cupcakes for dogs.

2 very ripe bananas, mashed
1 carrot, grated, plus more for garnish
1 large egg
1/4 cup honey
4 cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon baking powder
6 ounces softened cream cheese

Preheat the oven to 350°. Grease two 12-cup muffin pans. In a large bowl, mix together the mashed bananas, carrot, egg and honey; stir in 3 cups water.

In another large bowl, stir together the flour, cinnamon, allspice, ginger and baking powder; mix into the carrot mixture.

Fill each muffin cup about three-quarters full. Bake until firm and dry, about 45 minutes. Let cool, then top each cupcake with more grated carrot and smear with cream cheese.

oreo cheescake? yum!

a weekend full of great friends and the beach...what can be better?

check it...

Thank you, beantown baker for this awesome oreo cheesecake cupcake recipe! i made them for chrissy and justin's baby shower! they were DELISH if i do say so myself.

give it a try and ENJOY!

Oreo Cheesecake Cupcakes.

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

xoxo. manda