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Simple Sparkling Cupcake Toppers

Sparkling Fondant Cupcake Toppers

I recently did a Wizard of Oz, Over The Rainbow Theme party for my daughter’s fourth birthday. Happy Birthday Nora! I wanted to do a Pink Lemonade Cupcake and thought a cupcake topper representing Glinda, The Good Witch of The North would be perfect.
These toppers are so easy to make and were a big hit! My son ate a couple like cookies!

Glinda the Good Witch of the North

What you need:

1 recipe Marshmallow Fondant

Pink gel food coloring

Pink Sparkling Sugar

Small food safe paint brush

Rolling pin (one which can be set to certain widths is helpful)

Powdered sugar (for surface dusting)

Star Cookie Cutter

What to do:

Make and tint your Marshmallow Fondant
Roll your fondant out to 1/4 inch on a surface dusted with powdered sugar
Cut as many stars as needed
using very little water, brush one side of a star
sprinkle sugar all over star
gently press sugar into fondant using your fingertips
repeat with remaining stars
let stars sit out on a cookie sheet overnight, covered with a paper towel, to harden
the following day shake excess sugar from stars and store in a airtight container until you are ready to use them. Light will cause the fondant to fade so store in a cool, dry, dark place
when storing, separate the layers of stars with parchment paper
Put your toppers on cupcakes close to the time of display, the fondant will absorb moisture from frosting and soften
this would work with any number of smaller shaped cookie cutters, when choosing a cutter make sure it is similar to the size of cupcake. 2 inch cutters generally work for regular cupcakes and 3 inch cutters for jumbo cupcakes

brush fondant stars with water

Cover with Sparkling Sugar and gently press with finger tips

Pink Lemonade Cupcakes with Sparkling Fondant Toppers

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Pink Lemonade Cupcakes

Chocolate Raspberry Cupcakes

Tags: fondant cupcake toppers, marshmallow fondant, over the rainbow birthday party, princess cupcake topper, wizard of oz birthday party, wizard of oz cupcake topper

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Categories Baked, Gluten Free, How-to, Party

Pink Lemonade Cupcakes

7 Mar

Pink Lemonade Cupcakes

What a fun cupcake recipe! I used this recipe with pink lemonade frosting to make lovely pink jumbo cupcakes to represent The Good Witch of The North Glenda from the Wizard of Oz. Topped with a super simple sparkling fondant star these make perfect cupcakes for any little girl’s event.

Pink Lemonade Cupcakes

Makes 24 Cupcakes or 12 jumbo cupcakes

What you need:

2 3/4 cups all purpose flour

3 teaspoon baking powder

1/2 teaspoon salt

3/4 cup shortening

5 egg whites

2 1/2 teaspoons vanilla

3/4 cups milk

1/2 cup thawed pink lemonade concentrate

What to do:

Preheat oven 350 degrees
Line cupcake pans with paper cups
Start by mixing flour, baking powder, and salt in a bowl by hand, set aside
Beat shortening with electric mixer for about 30 seconds
Add sugar a little at a time, beating until combined
Add egg whites, one at a time, mixing well in between each
Add vanilla, mixing until combined
Add half the flour mixture to shortening and sugar mixture, beating on a low speed, then add half of the milk and lemonade while continuing to beat. repeat until all is combined
add pink food coloring if desired
Spoon or use a icecream scoop to fill baking cups about 2/3 full
Bake for 18-20 minutes or until a tooth pick inserted comes out clean
Let cupcakes stand in pan for 5 minutes then remove from pan and let cool completely on wire racks

Pink Lemonade Buttercream

What you need:

6 cups powdered sugar

2/3 cups unsalted butter, softened

6-8 tablespoons thawed pink lemonade concentrate

What to do:

Beat butter with electric mixer unil fluffy
slowly add powdered sugar with the mixer on slow
then add thawed pink lemonade a tablespoon at a time until desired consistency is reached
add pink food coloring if desired

Recipe adapted from Betty Crocker The Big Book Of Cupcakes 2011

Tags: buttercream, cupcakes, pink lemonade cupcakes, The Green Apron

Comments 1 Comment
Categories Baked, Recipes

Chocolate Cupcakes

5 Mar

Chocolate Cupcake with Buttercream frosting and Fondant topper

This is a great basic Chocolate Cupcake recipe. I used this recipe to make jumbo chocolate cupcakes with a simple fondant Toto topper for my daughter’s 4th birthday party.

Makes 24 Cupcakes

What you need:

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon baking powder

3/4 cup cocoa powder (can also use dark cocoa powder)

3/4 cup unsalted butter, softened

2 cups sugar

2 teaspoons vanilla extract

1 1/2 cups milk

What to do:

Preheat oven 350 degrees
Line cupcake pans with paper cups
Start by mixing flour, cocoa, baking soda and powder, and salt in a bowl by hand, set aside
Beat butter and sugar with electric mixer until well combined, about 30 seconds
Add eggs, one at a time, mixing well in between each
Add vanilla, mixing until combined
Add half the flour mixture to butter mixture, beating on a low speed, then add half of the milk while continuing to beat. repeat until all is combined
Spoon or use a icecream scoop to fill baking cups about 2/3 full
Bake for 18-20 minutes or until a tooth pick inserted comes out clean
Let cupcakes stand in pan for 5 minutes then remove from pan and let cool completely on wire racks

Vanilla Buttercream

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Angel Food Cupcakes

Chocolate Gingerbread Cupcakes with Cream cheese Frosting

Tags: chocolate cupcake, chocolate cupcake recipe, chocolate cupcakes, cupcakes, dessert, fondant, The Green Apron

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Categories Baked, Recipes

Snickerdoodles

27 Feb

Monthly Cookie Drop: March

Classic Snickerdoodles

Welcome to the first installment of The Monthly Cookie Drop, each month for the remainder of 2013 I will do one drop cookie recipe. I do so many decorated cookies I forget how easy and fun a simple drop cookie can be to make. I how you enjoy this series!

I love Snickerdoodles. When I was in high school you could go through the “fast” food line that served burgers and pizza and buy a 5 inch Snickerdoodle cookie for 75 cents. They were so good! This is also a fond memory for me because my Grandmother worked in the cafeteria and I remember going through the line and chatting with her many times.

What you need:

1 cup unsalted butter, softened

1 1/2 cups sugar plus additional 1/4 cup set aside

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

2 eggs

3 cups all purpose flour

2 teaspoons cinnamon

What to do:

Beat butters with a electric mixer on medium until fluffy
add 1 1/2 cup sugar, baking soda, cream of tartar and salt. Beat until combined.
Beat in eggs and vanilla.
beat in as much of the flour as possible, mixing the remainder by hand.
Cover dough and chill for 1 hour or until the dough is easy to handle.
Preheat oven 375 degrees.
In a small dough combine remaining sugar and cinnamon.
Roll dough into 1 to 1.5 inch balls
roll the balls in the cinnamon sugar mixture
Place about 2 inches apart on a cookie sheet and bake for 10-12 minutes or until the bottoms are golden brown
Cool on wire racks.

*recipe Adapted from Better Homes and Gardens 100 Best Cookie Recipes

You may also like:

Mother-In-Law’s Oatmeal Cookies

Tags: cinnamon cookie, cookies, drop cookie, monthly cookie drop, refridgerated dough cookie, snickerdoodles, sugar cookie

Comments 1 Comment
Categories Baked, Monthly Cookie Drop, Recipes

Dinner Rolls

18 Feb

dinner rolls

Bread Machine Prep, Oven baked

What you need:

5 cups all purpose flour or bread flour

1 1/2 cups warm water

3 tablespoons granulated suagr

2 tablespoons olive oil

4 tablespoons butter, cut up

1/3 cup unsweetened apple sauce

1 tablespoon yeast

What to do:

add ingredients per directions of your bread machine
set machine to dough cycle
after dough is done, spray rectangular cake pan with spray vegetable oil or olive oil
roll dough into 12 equal balls and place in pan
cover with light towel and let rise one hour
preheat oven 350 degrees
bake rolls for 15 minutes
remove rolls and butter tops, return to oven and bake for additional 10-15 minutes until golden brown
remove from oven and let cool in pan

finished dough still in the bread machine

Dinner Rolls

Tags: bread machine rolls, dinner rolls, low sodium rolls, The Green Apron

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Categories Baked, Cooked, Recipes

Angel Food Cupcakes

21 Jan

Angel Food Cupcakes

Makes 24 cupcakes

Adapted from Betty Crocker’s The Big Book of Cupcakes

What you need:

1 1/2 cups powdered sugar

1 cup cake flour or all purpose flour

1 1/2 cups egg whites (about 12 large eggs) I used liquid egg whites

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla

1 cup granulated sugar

1/2 teaspoon almond extract

1/4 teaspoon salt

What to do:

Let egg whites stand at room temperature for 30 minutes
Move rack in oven to lowest position, preheat oven to 350 degrees
Prepare cupcake pans with paper cups
In a medium bowl, mix powdered sugar and flour, with a whisk and set to the side
Using a electric stand mixer, beat together egg whites and cream of tartar on medium speed until foamy
Beat in granulated sugar, 2 tablespoons at a time on high speed adding vanilla, almond extract and salt with the last of the sugar
Continue beating until stiff and glossy. Batter should stand in peaks as you remove the beater. Do not under-beat.
Add flour/powdered sugar mixture to batter 1/4 cup at a time and fold it into the batter with a spatula, just until it is mixed
Bake 15-20 minutes or until tops of cupcakes spring bake when gently touched
remove from pans and let cool completely on a wire rack
Frost cupcakes with The Green Apron’s Vanilla Buttercream Recipe

Other Recipes you may like:

Pumpkin Cupcakes

Vanilla Cupcakes

Oatmeal Cupcakes

Tags: Angel food, Angel food Cupcakes, cupcakes, The Green Apron, vanilla buttercream

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Categories Baked, Recipes

Chocolate Mint Whoopie Pies

1 Jan

Chocolate Mint Whoopie Pies

These yummy Whoopie Pies taste just like a after dinner mint. With a Chocolate cake and a minty cream cheese filling they are so delicious.

Cakes:

What you need:

1 1/4 cups all purpose flour
3/4 cup brown sugar
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
1/3 cup shortening
1 large egg, beaten
2/3 cup milk

Filling:

1 package cream cheese (full fat or reduced fat)
3/4 cup unsalted butter, softened
2 1/2 teaspoons of peppermint or mint extract
green food coloring, if desired

Preheat oven 350 degrees

Line 2 cookies sheets with parchment paper, set to the side

Shift together flour, baking soda, salt , and cocoa in a bowl and set to the side

Beat butter, shortening, sugar with a electric mixer on medium speed until well combined and fluffy

Add egg, and beat on medium speed until combined

Add half of the flour mixture and milk while continuing to mix on medium speed

Add remaining flour mixture and mix until incorporated

Using a piping bag or small ice scream scoop, place mounds of batter on prepared cookie sheets

Space batter far enough apart to allow for spreading

Bake for 6-8 minutes until the top is slightly firm to the touch

Remove from oven and let cool on cookie sheet for 5 minutes, then move to cooling rack and let cool completely

Filling:

Place cream cheese and butter in a bowl and beat together until well blended

Add extract and powdered sugar until smooth

Add food coloring and mix until combined

Chill filling for 30 minutes in the refridgerator

Assemble pipping bag with large star tip and fill with the cream cheese mixture

Pipe filling onto the flat side of half the cakes, starting on the outside and piping inward

Add another cake, flat side down onto the filling

Keep refrigerated

Tags: after dinner mints, chocolate, chocolate mint whoopie pies, mint, The Green Apron, whoppie pies

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Categories Baked, Recipes

Mom’s Gingerbread Cookies

22 Nov

Gingerbread Cut Out Cookies

No one makes your favorite food like Mom. I find this especially true with Gingerbread cut out cookies. I recently tried two recipes for gingerbread cut outs out of well respected, well circulated cookbooks and neither recipe held up to this one. While you still will get slightly more spreading of the dough during baking compared to my Classic Sugar Cookies, these cookies still held their shape very well. I do throw my cut outs into the freezer for 6-8 minutes on their cookie sheet before baking this helps the cookies retain their shape during baking.

What you need:

1/2 cup shortening

1/2 cup sugar

1/2 cup molasses

1/4 cup water

2 1/2 cup flour

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon allspice

What to Do:

In a large bowl mix together flour, baking soda, salt and spices. Set to the side.
Cream sugar and shortening, add molasses and water. Slowly add flour mixture and mix until combined
Chill for 6 hours
Preheat Oven 350 degrees
Roll to 1/4 to 1/2 inch and cut with cutters
Bake on un-greased cookie sheet for around 10 minutes
Cool on wire rack
Decorate as desired

Comments 1 Comment
Categories Baked, Recipes

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The Green Apron

Simple Sparkling Cupcake Toppers

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

Pink Lemonade Buttercream

Chocolate Cupcakes

Dinner Rolls

Angel Food Cupcakes

Chocolate Mint Whoopie Pies

Mom’s Gingerbread Cookies

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