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When my daughter-in-law came to me asking for help with my grandson's 4th birthday I was on it! Anna was dreaming of a Fiesta party since that is Coop's favorite kind of food. The first item on our list was cupcakes. This week's blog focuses on making the perfect Fiesta Cupcakes with personalized wrappers, Mexican chocolate and all.
Step 1: About 2 weeks before the party we chose the color scheme, patterns and font. Click on any picture to link to our options.
These are the personalized cupcake wrappers we designed. The wrappers arrive flat and are easy to fit together.
Step 2: Make (or buy) your cupcakes. Let me start by saying this is a no-judgment zone. Don't want to make them? Buy them! They will be just as cute. But I wanted to share this very simple and yummy recipe, included at the end of this blog. This is my favorite Mexican Chocolate cupcake recipe, with just a hint of cinnamon. They're moist and foolproof, and your friends won't believe you made them yourself.
Bakers Tip: After your cupcakes have cooled, put them in your custom cupcake wrapper and frost them. It makes them easier to handle. I also keep them in a cupcake pan for protection and super easy transport.s, then
Step 3: Frost with your favorite butter cream icing. Homemade icing is so easy and so much better than canned icing. I have also included my favorite icing recipe at the end of the post. I chose 2 types of decor for the icing. One with lots of color to match the cake (that's next week's blog) and one with white icing and sprinkles to compliment the wrappers.
Piping Tip: After you have inserted your decorating tip in the pastry bag, place it in a tall glass and fold down the sides. Spoon the frosting in the bag and pull the sides up over contents and twist at the top. Less messy and easier to use. Don't have a store bought pastry bag? A gallon zip lock will do. Just cut the corner and insert your tip.
Here I used 4 colors (hence 4 bags) with a #104 decorating tip. Youtube has some great how-to frost videos. Just Google the design you are looking for.
Here's the easier and faster choice...white frosting with sprinkles. And just as yummy!
Just ask my hubby...the cake taster! I made them the day before and stored them in the cupcake pans in the refrigerator.
Check the cupcakes off the list. Next week the cake, decorations and party. Personalized for Cooper with the help of MonogramLane.com
Cinco De Mayo Cupcakes
From Anne Byrne, Cupcakes from the Cake Doctor
1 package (18.25 ounces) plain German chocolate cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1. Place a rack in the center of the oven and preheat to 350 degrees.
2. Place all the ingredients in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape down the sides with a spatula. Increase the speed to medium and beat 2 more minutes. Scoop 1/4 cup batter into each lined cupcake liner. I use an ice cream scoop so they are all the same size.
3. Bake the cupcakes until an inserted toothpick comes out clean, 15-18 minutes. Don't overcook. Remove the pans and place on a wire rack to cool for 5 minutes. Carefully lift the cupcakes out and finish cooling on rack. Once completely cooled, they are ready to frost. Makes 22-24 cupcakes.
Cher's Buttercream Frosting
Not original I'm sure, but been in my family for generations
8 Tablespoons (1 stick) butter, the real stuff and at room temperature
2 teaspoons pure vanilla extract
4 cups confectioners sugar
3-4 teaspoons of milk
1. Place the butter, vanilla and 1 cup of sugar in a large mixing bowl. Blend with an electric mixer on low speed to incorporate, about 30 seconds. Add the remaining sugar alternately with milk, one teaspoon at a time until you achieve your desired consistency. You can add additional milk or sugar if it seems too stiff or runny. Increase the mixer speed to medium and beat until light and fluffy.