Kermit the Frog Cupcakes

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The book starts with an introduction about how Dreamcakes Bakery got started. Then there is Cupcakes 101 which covers basic baking terminology and the tools of the trade…I need some new cupcake pans and a few ice cream scoops! Next come the delicious cupcake recipes broken down by season. I’ll share just a few of the delicious cupcake names: Over the Moon-a white cupcake with blue vanilla bean frosting, Caramel Mocha Sea Salt-chocolate cupcake with mocha frosting and caramel drizzle, Mocha Latte-mocha cake, vanilla frosting, chocolate ganache and caramel drizzle, Mojito Cupcakes-white cupcakes with a mojito glaze, Peanut Butter Cup-chocolate cupcake filled with chocolate ganache and topped with peanut butter frosting Yum! Each recipe also comes with a “Flip It!” idea. This is a simple way to modify the cupcake recipe to make something new!

I chose to make the Orange Cream Dream cupcakes for Father’s Day this year. I am usually a mix girl but I made everything from scratch with the help of my 16yo son. We made the white cupcakes and orange frosting-using several ingredients I’ve never used before and they were delicious! The cupcake was moist and light and the frosting was a tangy orange. (I couldn’t find orange flavoring so I used orange extract and I had to add a lot more than was called for to get the desired taste.)  My cupcake may not look as pretty as the ones in the book, but it sure did taste good! Now I’m trying to decide which one to make for 4th of July!

Do you like cupcakes? What is your favorite kind? Leave me a comment and let me know.

Disclosure: I received a copy of the book for the purpose of the review. All opinions are 100% mine.

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This versatile easy recipe is perfect for your Easter dessert and enables you to entertain on a shoestring. Store-bought sweets can be expensive, and economic times call for easy and budget-friendly ideas.

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“HELLO CUPCAKE!” EASTER EGGS

Created by the authors of the popular cupcake decorating book Hello Cupcake!. This is a fun Easter project to make with the kids or with your baking friends. All it takes are easy-to-find ingredients, fun food dye colors and delicious frosting. Easter Egg Cupcakes aren’t hard to make — but they’re sure to impress as gifts, or to decorate your holiday table.

Print

Easter Egg Cupcakes

Author cindy

Ingredients

• 12 unfrosted Moist Deluxe Devil’s Food Cake Mix cupcakes baked in white paper liners
• 12 honey graham crackers
• 2 cans 16 ounces Creamy Homestyle Classic Vanilla Frosting
• Green yellow, orange, blue, purple, and pink food coloring
• 2 tablespoons each mini and regular white pink, green, and blue decorations

Instructions

• Tint 2 cups of the frosting light green. Spoon 1 1/2 cups of the light green frosting into a zippered plastic bag. Tint 1/2 cup each of vanilla frosting pink, light blue, light purple, orange, and yellow. Spoon 2 tablespoons each into zippered plastic bags. Press out the excess air in each of the bags, seal, and set aside.
• Using a serrated knife, trim the graham crackers into an egg shape 3 1/2 inches long and 2 1/2 inches wide. Snip a small corner (1/4 inch) from the bag with the 1 1/2 cups of green frosting and pipe a small dollop on top of each cupcake and place a graham cracker on top, pressing down to secure. The cracker will hang over the edge of the cupcake. Freeze the cupcakes for 10 to 15 minutes to set.
• Place the remaining 1/2 cup of each tinted frosting into a separate microwavable bowl. Working with one color at a time, microwave the frosting, stirring frequently, until it is the texture of lightly whipped cream, 20 to 30 seconds. Holding a chilled cupcake by the paper liner dip the graham cracker into the melted frosting to coat, turn right side up and let stand. Continue with all of the cupcakes and graham crackers making two eggs of each color.
• Snip very small corners (1/8 inch) from the bags with the 2 tablespoons of frosting. Pipe decorative dots, lines, and dashes on top of the frosting-coated crackers. Using the bag with the 1 1/2 cups of light green frosting, pipe dots of frosting around base of each egg always pulling the peak away from the egg (be sure to cover any exposed cupcake).
• While the frosting is still wet add candy decors to create decorative patterns.

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Ron took the boys to Tampa for the Motor Trend International Car Show and I started baking. I love to bake. I don’t bake that often because I have a VERY small galley kitchen with hardly any counter space. I can get claustrophobic even when I am alone in the kitchen!

The cupcakes look ok and taste delicious. I thought I’d share a few tidbits I learned while making these today.

• Check out all of your supplies before you start. I am sure I own at least 2 cupcake pans but I could only locate 1 so I had to bake 2 separate batches.
• My 18 yr old Black & Decker Hand Mixer was no match for 16oz of Marshmallow Fluff. The motor in my mixer burned up! Maybe now I can get the stand mixer I have been wanting-but have no place to store.
• An extra pair of hands would come in handy while trying to get the marshmallow topping into the pastry bag.
• Don’t fill the pastry bag too full. The marshmallow topping easily escapes from the top and oozes all over you.
• You do reach a point where being covered in marshmallow no longer bothers you. You can just clean it all up later
• Thankfully, I was home alone or their would be multiple photographs of me covered in marshmallow.

I had a lot of fun today and hopefully, the cupcakes will be a huge hit tonight. Have you tried this recipe? What did you think? Any input on what kind of mixer I should get to replace the one that dies today? Christmas baking season is right around the corner so I need to find something soon.

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