7 Feb

The cupcake trend has hit Idaho. Since early 2010, there has been a cupcake craze across the nation – major experimentation with the look, taste, and overall fanciness of these single serving sweets. It’s all said to have started with Magnolia Bakery in New York City, and from there it’s bounced from the coasts inward, just like every other trend. Idaho might be last, but we won’t be least. Here’s a peek into the methods behind some recent cupcake creations I’ve made recently, and a few links to interesting cupcake websites. I used box mixes for all of the cupcakes this time, since I was making almost 100 of them.

Devil’s Food Cupcakes with Buttercream Frosting

The first cupcake I made was a devil’s food cake mix with a simple buttercream on top. The trick to making the buttercream with that little pink swirl in it is to drip a line of gel food coloring down the side of the bag you’re piping the icing from. The other part of the look I achieved was in using an extra-large pastry tip, like this one. My buttercream frosting recipe is as follows: Cream three sticks of butter, slowly add in two pounds of powdered sugar, and ad vanilla extract until you are satisfied with the deliciousness… I’d say a healthy tablespoon at least. Experimentation with the flavors of the buttercream is a lot of fun too.

Strawberry Cupcakes with Vanilla Bean Cream Cheese Frosting

This one used a strawberry boxed cake mix, and I baked them in white snack cups. This resulted in a little bit smaller of a cupcake, which many guests appreciated. For the frosting, I used 2 bricks of cream cheese, a half stick of butter, 1 1/2 pounds of powdered sugar, and vanilla bean paste. Om nom nom.

Cherry Chip Cupcakes with Vanilla Royal Icing

After I started frosting these cupcakes, I remembered that I actually wanted them to have almond icing. Oh well. The cupcake part, again, was a box mix – the easiest way to do something like cherry chip! The royal icing is made up of three egg whites beat into a meringue, four cups of powdered sugar, and vanilla extract. I put three or four drops of red food coloring in as well. Once the frosting dried, which is only about a minute with royal icing, I brushed edible shimmer powder on the tops of the icing to create a silvery effect. You can get all of the baking cups and other special tools I’m mentioning at most craft stores, or at

And last but not least, the belle of the cupcake ball…

Lemon Meringue Cupcakes

I used a butter yellow cake mix for the base of the cupcake. Once cooled, I cut out the middle of the cupcake. If you wanted to get really fancy, you could use one of these. I used a paring knife. I made a simple lemon syrup ( a cup of lemon juice and a half cup of sugar, dissolved together and boiled for a couple of minutes), and drizzled this into the cupcake’s hollow center, trying to soak the cake a bit. Then, I made lemon curd (recipe to come in a later post; there’s plenty of good ones out there) and filled the centers until flush with the top of the cupcake. Last, I topped the cupcakes with meringue and popped them in the oven for 10 minutes under 35o°F heat.

By far, the best cupcake that party saw.

I hope this inspires you to have your own cupcake adventures – check out these blogs to see where I got some of my inspiration!

Cupcake Blog




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