Wednesday, March 24, 2010
I found the basic recipe on the internet, but I used Jones' Green Apple Soda in place of the water called for in the recipe. You can't really taste the apple, though. The recipe also called for 1 box of vanilla pudding and 1/2 cup yogurt or sour cream. I used about 1 cup of yogurt, instead. Green food coloring was added to get a nice shade of Spring Green. The result was 24 good-sized, very moist cupcakes. If I had filled the cups a little less full, I probably could have gotten 30 cupcakes that would still have pleased the average person.
Here is a close-up of the inside:
This design was from What's New, Cupcake?, by Karen Tack and Alan Richardson. The cupcakes were iced with buttercream frosting. Mini-marshmallows were cut in half (on the diagonal) and rolled in colored sugars before being placed around the cupcakes in rows to form the flower petals. Candied licorice was used for the stamens.
In this blog you will see some of the designs from the books. From the first book, Hello, Cupcake!, I have made the spaghetti and meatballs, sleepover, and sunflower cupcakes. My next post will be the chrysanthemum cupcakes from the new book, What's New, Cupcake?
Monday, March 1, 2010
I took this idea from the Hello, Cupcake! book. These were vanilla cupcakes with buttercream frosting. The frosting was squeezed out in strands to look like cooked spaghetti. Seedless strawberry jam was used to simulate spaghetti sauce. Ferrero Rocher chocolate halves stood in for meatballs and white chocolate shavings were used in place of parmesan cheese.
A little closer look.