The blog has been a little quieter lately and that’s because I started working on a movie on Monday; it’s a movie for the ABC Family Channel and I’m doing wardrobe on this one from now until almost the end of March so posts will be a little less numerous for the next couple of months but Cort and I do have some fondant cakes to make so there will at least be those and maybe I’ll get some cooking and baking in on the weekends. These cupcakes were for the Young Women at church for our program called “New Beginnings” which kicks off our year and introduces the theme for the year which is all about light so we decided to go with a sun theme for the program. I made these little fondant suns out of Wilton white fondant tinted a bright sunny yellow and then cut them out using a small sun shaped cookie cutter and let them dry for a few days so that I could stand them straight up on the tops of the cupcakes. I made 3 different kinds of cupcakes all based around the recipe “Perfect Cake Mix Cupcakes” from Karen Tack and Alan Richardson’s cookbooks “Hello, Cupcake!” and “What’s New Cupcake?”. You can find that recipe on the blog under “Corn on the Cob Cupcakes”. The three different kinds are as follows:
Chocolate Peppermint Patty Cupcakes (pictured on right above) – Triple Chocolate Fudge cake mix with Peppermint Patties chopped into 4 pieces each and stirred into the batter
Yellow Reese’s Peanut Butter Cupcakes (not pictured as they were the definite favorite and none were left over to photograph) – Yellow cake mix with Reese’s Peanut Butter Cups chopped into 4 pieces and stirred into the batter
White Almond Poppy Seed Cupcakes (pictured on left above) – White cake mix with 1 teaspoon almond extract and 1 1/2 tablespoons poppy seeds stirred into the batter
I frosted all 3 with my favorite Basic Buttercream Icing which you can find on the blog under “Barbie Doll Cake”. I left the chocolate ones without any additional decorations but on the yellow ones I sprinkled the frosting with Yellow Sanding Sugar and on the white ones I sprinkled the frosting with White Sanding Sugar. I chose not to frost the cupcakes all the way to the edges so that people could see which flavor cupcake they were getting. I made 6 dozen cupcakes and only had about a dozen left over so they must have been good!