A few years ago I jumped on the cupcake bandwagon and I haven’t been able to get off ever since. I go absolutely insane for anything cupcake-related. My obsession reached an all-time high when I started working at a cupcake bakery. I’m surrounded by cupcakes multiple times every week. I get to smell them, make them, decorate them…it’s a dream come true in my eyes. The strange thing is that apparently isn’t enough. I feel the need to make cupcakes even on my days off. So here is a little trip down memory lane through the past couple years of my cupcake making.
Spaghetti Cupcakes(yes, spaghetti!)
Okay, this is one of my favorite cupcakes I’ve made. Now, I can’t take credit for the design, but I absolutely love how it turned out. For most of my cakes, I use Betty Crocker’s gluten-free mix and then I like to amp it up and make it a little something more. 🙂 Here is just a beige tinted buttercream which I piped on in strands. At first, I started being very neat with it but it wasn’t turning out right. Then I thought, hello, it’s spaghetti. whose spaghetti is perfect? and I went crazy. The little “meatballs” are Ferrero Rocher chocolates which are not gluten-free but I couldn’t find truffles without wheat, so I just made a separate one for myself without a meatball. The “sauce” is raspberry preserves dumped sloppily over the top. And the creme de la creme, the “parmesan cheese” (my favorite part of spaghetti) is shaved white chocolate. Voila! Spaghetti and meatballs. I took these to a labor day party a few years ago and they were a huge hit.
These next cupcakes were a bit of an experiment from something I had seen a while back. These were for Easter a few years ago. I don’t remember what sort of cake I used for these, so let’s focus on the tops.
I took about five ziploc bags and put a tablespoon of sugar in each. Then, I used a drop or two of food coloring and smushed the sugar around with the dye until it was all colored. Since these were for Easter, I used less for more of a pastel color. Then, I dipped mini marshmallows that were cut in half on a diagonal in the sugar and stuck them on the cupcake. Start on the edge and go all the way towards the center. Now, you have to be one hungry person to eat all of those marshmallows, the cake, and some frosting. Beware. But, they are cute nonetheless.
Here’s another precious variation for a Christmas party I went to. (Have you noticed the trend? Cupcakes everywhere I go.) For these, I added a little bit of peppermint extract to the buttercream underneath the marshmallows and made the colored sugar a very bright red instead of pastel. And for the little stamen-y looking things I piped some yellow buttercream. These are actually one of my favorites because of how festive they were. 🙂
My absolute favorite though…..get ready..
Brownies! Okay, they’re not cupcakes, but they’re baked in cupcake wrappers, so that kinda counts right? I got this idea from a website that I don’t remember anymore, but these were (again) for a Labor Day party. The “chicken breasts” are caramel taffy that I molded and then painted with black food coloring I made. The grill marks are probably the cutest part of the whole thing. Then, the “hot dogs” are Mike n Ike’s (my favorite candy) and the “kebabs” are Dots that I chopped into random pieces. The actual “grill” was a basic black icing. And for some embers underneath, I used some leftovers of my orange-colored sugar. So, so, so cute!
If you can’t tell, I love cupcakes that look like other foods. It’s not obvious by the flowers, but there’s something that catches my eye and gets me excited when I see a food-themed cupcake. If you have any other ideas, I’d love to try them out! Just let me know!