Ice Cream Cone Cupcakes

I found this recipe and thought it was the cutest idea ever! These are the closest to ice cream that I will get.  I think they really do look like little ice cream scoops!

These are really easy to make and pretty quick, too.  If you’re making them for a group, though, you’re going to want to double or maybe even triple the recipe, though, because it only makes 8 cupcakes.

Also, listen to the directions (unlike me), let them cool COMPLETELY before trying to ice them.  I made the mistake of trying to ice them while they were still lukewarm and the icing still ran off in places as you can see in the picture below.  Oops.

Ice Cream Cone Cupcakes

– 2/3 cup all purpose flour

– 1 teaspoon baking powder

– 1/8 teaspoon salt

– 1/3 cup baking cocoa

– 2 tablespoons butter, softened

– 1/2 cup sugar

– 2/3 cup buttermilk

– 1/2 teaspoon vanilla extract

– 1 egg white

– 8 flat-bottomed ice cream cones

– colored sprinkles (optional)

– 8 maraschino cherries (optional)

Combine first 4 ingredients in a small bowl.  Set aside.

Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy.  Add flour mixture and buttermilk alterately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition, just until blended.  Stir in vanilla.  Add egg white, mixing well.

Fill cones to within 1/2 inch of top; carefully place on an ungreased baking sheet.  Bake at 375 degrees for 35 minutes; cool completely on wire racks.  Spread evenly with frosting.  Top with colored sprinkles and a cherry if desired.  Serves 8.


– 2 tablespoons butter, softened

– 1 1/2 cups powdered sugar

– 2 tablespoons buttermilk

– 1 1/2 teaspoons vanilla extract

Beat butter and sugar at medium speed with an electric mixer until creamy.  Add buttermilk; beat until spreading consistency.  Stir in vanilla.  Makes about 2/3 cup.

Flower Cupcakes

When I was looking through the pictures on my computer I came across this one and I knew I had to share.

Zack and I made these for my mom for Mother’s Day last year.  I think they are so adorable and although time consuming, they are really easy to do.

Mom took these to our family picnic to share and they were a big hit.  Zack and I were very pleased with ourselves.

My favorite is the red one in the back with the yellow center.  We ran out of room on the cake saver we were using to transport them, so we just stuck the three plain ones in the middle.

Flower Cupcakes

– 1 box cake mix (any flavor is fine) + ingredients to make it

– 1 can of white icing

– 1 bag of miniature marshmallows

– various colors of colored sugar

Bake cupcakes as directed on box.  Let cool completely on wire rack.  While waiting for them to cool, cut each marshmallow in half diagonally.  Place each color of colored sugar in a different shallow bowl or Ziploc bag.  Dip the cut side of each marshmallow into the colored sugar.  The sugar should stick well.  Ice your cupcakes and arrange the marshmallows (colored sugar side up) in rings, starting on the inside and working your way out.

You can use any mixture of colors and they still look pretty.  They are quite festive.  Although we made ours for Mother’s Day, they would be cute for any Springtime event (like Easter!).

Fancy decorated cupcakes

First off, let me apologize for the poor quality of the pictures.  I snapped these photos with my cell phone while still at the cake decorating class and had plans of taking proper pictures (or getting Zack to) with my camera when I got home.  However, on the way home, they all slid around and fell over and were ruined.

I’m just glad I got these pictures of them.  Last night I also decided that decorating cupcakes really is not my thing.  I would much rather do one large cake than a bunch of little cupcakes.  We learned a lot of cool techniques last night, but I only tried a few of them.

These are chocolate cupcakes with marshmallow fluff filling and vanilla buttercream frosting.

The top cupcake has nothing to do with what we learned in class, it’s just some random decorations that I threw together.  Maybe a sun or a flower? It’s open to your interpretation!

The “W” cupcake is for Zack, because his last name starts with a “W.”  The white icing on this one turned out nice, too.  All my other ones’ white icing is not very pretty.

This purple cupcake shows two techniques that I learned in class last night, leaf making and shaggy mum flowers.  In reality, the purple part (which is supposed to be the mum) looks more like hair to me.  My teacher said that she uses this technique at Halloween and puts little googly eyes on them to make them look like monsters.  I bet they are adorable.  These cupcakes are perfect for kids, too, because they have a TON of icing on them (who doesn’t want small children all hyped up on sugar?).

This is probably my favorite cupcake.  Zack says it looks like a sea anemone.  It also doesn’t show any new techniques, but these are my two favorite colors and I wanted to incorporate them together.

This cupcakes shows some more of the shaggy mum-esque icing and the purple part is another new thing we learned, drop flowers.  I’m not very good at making drop flowers yet, but that could be because my icing was a bit too thick.  None of my icing last night was the perfect consistency, actually.  I need to work on making sure consistencies are correct before next week.

The top of this cupcake is smashed already in this picture.  It’s supposed to be a shaggy mum flower with another type of flower on top of it.  It looked really cute before it was smashed.  The shaggy mum technique would also be good for making grass.

Our last class is next week and we have to design a cake and decorate it using all of our new techniques, as a final project of sorts.  I have no idea what I am going to do for it, but I’m looking forward to it.  I’m really glad Mom and I took this class.  It’s been a lot of fun and I’ve learned so much about cake decorating.  (I’m glad cupcakes were only one night, though!).

Layered “Cupcake” Fudge Cups

Last weekend Zack and I went to Virginia Beach for a concert.  My closest friend from high school, Mackenzie goes to school in the area, so we decided to visit and have dinner with her.  I wanted to take her some goodies, so I made these.  I got the mini cupcake carrier from a local bake shop.

Mackenzie really enjoyed these fudge cups and said her neighbors did, too! 🙂

The bottom layer is milk chocolate fudge and the top layer is confetti fudge (white chocolate fudge with sprinkles).  I think they did end up looking kind of like cupcakes.  I like this dessert, because there are so many options.  You can make practically any flavor combination you want.  The recipe includes several varieties, but you can only limited by your imagination!

Cupcake Fudge Cups

– 2 tablespoons butter, melted (divided)

– 1 (14 oz) can of sweetened condensed milk (divided)

– Pinch of salt

– 1½ cups semi-sweet chocolate chips*

– 1½ cups white chocolate chips*

– 1 teaspoon vanilla extract (divided)

Flavor Variations:

– Peanut butter fudge: sub peanut butter morsels for white chocolate chips

– Butterscotch fudge: sub butterscotch morsels for white chocolate chips

– Fruity Fudge (strawberry, raspberry, orange, etc.): In white chocolate fudge, sub fruit flavored extract/flavoring of your choice for vanilla. Add a drop of food coloring to create color of fruit. Top with dark chocolate fudge for a ’choco dipped fruit’ taste or white chocolate fudge for a ’fruit and cream’ taste.

– Oreo fudge: Add ½ cup crushed Oreos to white chocolate fudge

– Confetti fudge: Add ¼ cup rainbow sprinkles to white chocolate fudge.

– Mix ins: add ½ cup nuts, toffee, dried cranberries, crushed peppermint, marshmallows, etc to your fudge.

Line a mini muffin/cupcake pan with baking cups.

Divide ingredients in half, as directed in recipe. Place 1 tablespoon of butter, 7 oz (half the can) of sweetened condensed milk, and a pinch of salt in 1 microwave safe bowl, and the other half in a second microwave safe bowl.

In the microwave, melt one bowl of the butter/milk mixture, about 30 seconds. Add 1½ cups of milk chocolate chips (or flavor of your choice).

Microwave until chocolate is completely melted, about 2-4 minutes on 50% power, taking out to stir every 30 seconds. Be careful not to burn your chocolate by overheating!

Once chocolate is melted, stir in ½ teaspoon of vanilla extract into each bowl, or choose an extract or flavoring of your choice, followed by any mix-ins if desired. Scoop fudge into mini muffin pans using a spoon or ice cream scoop.

Press down so the tops are flat. Place in the refrigerator, uncovered, to firm up.

While the bottom layer of your fudge cups are cooling, prepare white chocolate fudge (or second flavor of your choice). Repeat process above, using 1½ cups of white chocolate chips (or flavor of choice).

Remove milk chocolate fudge from fridge. Scoop the white chocolate fudge on top of milk chocolate fudge and smooth with a knife.

Garnish with toppings if desired. Refrigerate fudge cups for 2-3 hours, until firm, before serving.


Hamburger Cupcakes

Last year, Zack and I lived in an apartment in Radford, Virginia.  He worked nights which would leave me for hours of nothing to do except play with food!  I saw online one day that someone had made some of these and I thought they were completely adorable and I knew I had to try them.


You’ll need:

– a box of yellow cake mix (plus ingredients to make the cupcakes)

– a box of chocolate cake mix (plus ingredients to make the cupcakes)

– yellow, red, and green decorating icings

– sesame seeds (optional)

Bake the yellow cupcakes and chocolate cupcakes as instructed on the box.  Instead of chocolate cupcakes, you could also use brownies.  After baking, allow to cool completely on wire racks.

Next, cut the tops off of all the chocolate cupcakes (or if you’re using brownies, cut to roughly the same size as the bottom of the yellow cupcakes).  Reserve all the chocolate tops, and what you do with the bottoms is up to you.  Maybe make some cake balls with them?

After that, cut each yellow cupcake in half.  Spread some yellow icing on the tops of the bottom part of the yellow cupcakes.  Then place the chocolate cupcake top (or brownie) on the yellow icing.  Make sure some yellow icing is visible for the mustard.

On top of the chocolate part, drizzle yellow and green icing.  Now you have your ketchup and relish (or pickles/lettuce if you want to pretend!).  Stick the top of the yellow cupcake on top of that, once again making sure they’re visible.  If you are using sesame seeds, sprinkle them on top of the cupcakes.  I think they look cute enough without them.

Unfortuantely, I quickly got bored with making the hamburger cupcakes, so I decorated some more differently.  I surprised Zack with this plate of them when he got home from work.  I think most of them got thrown away, though, because there’s not nearly enough icing on them! I love icing and need it in copious amounts on cake! 😉



If anyone has tried out the hamburger cupcakes (or making cupcakes into any other type of food), I’d love to see it!

Mountain Dew Cupcakes

One day Zack came home from work with an idea…he decided we should make cupcakes with Mountain Dew in them.  I’ll admit that I was pretty apprehensive, because I don’t drink soda and honestly can’t even remember what Mountain Dew tastes like, but I still agreed.

We’ve had the recipe for probably a month, but just got around to making them at the beginning of the week.

They actually turned out pretty well and were a big hit with his employees!

Mountain Dew Cupcakes

– 1 box lemon cake mix

– 1 box lemon-flavored instant pudding mix (3.4 oz)

– 12 oz Mountain Dew

– 3/4 cup vegetable oil

– 4 large eggs

Preheat oven to 325 degrees.  Line 2 12-cup muffin tins with cupcake wrappers.  In a large mixing bowl, combine cake mix and pudding mix.  Add soda, oil and eggs.  Beat at medium speed with an electric mixer until smooth.  Pour batter into prepared pan, and bake approximately 18 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan for 10 minutes.  Remove from pan and let cool completely on wire rack.


The recipe called for a glaze-type icing, but I decided to make a lemon-buttercream frosting.



– 1 cup vegetable shortening

– 1 tsp. lemon flavoring

– 9 1/2 tsp water

– 1 tablespoon meringue powder

– 1 lb. confectioner’s sugar

In a large bowl, cream together the shortening, lemon flavoring and water.  Next, add meringue powder and mix with an electric mixer.  Then, SLOWLY add in confectioner’s sugar, a little at a time (if you add too much at a time, your hand mixer will blow up!).  After all combined, beat about a minute longer until nice and creamy.

Then, use GEL food coloring to color your icing green.  If you use liquid food coloring, it will mess up the icing consistency.