Category Archives: Fun with Frosting Friday

Fun with Frosting Friday…American Flag Cupcakes

In honor of Veteran’s Day, today I’m posting some American Flag Cupcakes.

Recipe on Easy Cupcakes

Stars and Bars American Flag Cupcakes on The Cupcake Blog

And if you’re feeling ambitious…

Patriotic Cupcakes posted on Divine Dinner Party



Thank you to all of those who have served or are currently serving our country.




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Fun with Frosting Fail….Spider cupcakes….

My failed cactus cake (what not to do) post from last year gets a lot of hits…My struggle seems to be amusing, so I guess I’ll provide some more amusement with my FAILED spider cupcakes…

Last weekend my boyfriend and I hosted a Halloween party in our condo.  We’ve been doing a lot of painting & renovations, so it was also an excuse to have our friends come over and see what we’ve been up to.  Over the past couple of months, when we haven’t been re-arranging, painting or fixing up old piece of furniture, we’ve been away.  Realizing that we were about to have a whole bunch of people over, I started stressing out about the fact that our office still hadn’t been painted and it looked like a child had gone to town on our walls with all of the paint sample streaks all over the walls.  It took me forever to decide what color I wanted, so the walls looked horrible.  I got it into my head that I wanted to paint before our party, so the stubborn person I am – we painted!  We started Friday night.  Our party was Saturday night.  I know, I know…crazy idea.  By the way, after all my paint sample stressing, my boyfriend ended up just going to the store and getting a discounted bucket of paint…thankfully I love the color & will be posting photos soon!

So why did I just go on a tangent telling you about my painting struggles?  Needless to say, we finished painting two coats in the office (it looks sooo good), moved all the furniture back in & put the closet back together…but it didn’t exactly leave me a ton of time to cook for our party…Ooops.  I had decided that I wanted to make just about all the things that I posted on my Halloween Party foods, too.  Once again, yes I can be a little crazy sometimes & put too much on my plate…I at least know this about myself.  I almost always get what I want done, but occasionally things don’t always come out as planned: case & point…my spider cupcakes.

Issue #1: I bought the wrong licorice.  I thought I was buying pull & peel Twizzlers & turned out that I bought Chocolate Twizzlers, instead.  Chocolate Twizzlers don’t “peel” in any way, shape or form.  In the photos you can see that I did try to make legs out of the Chocolate Twizzlers & failed miserably.

Issue #2: I was so wrapped up in cooking my other foods that I forgot to switch the cupcakes half-way through on the racks in the oven.  
NOTE: It is important to switch the bottom rack and top rack items half-way through to encourage an even distribution of heat, thus helping your cupcakes not be undercooked on the top & overcooked on the bottom, for example (which is what happened to me)

Issue #3: I ran out of chocolate sprinkles.  I made due with what I had, but without legs & chocolaty fuzzy goodness, my spiders ended up looking very weird & very patchy.  Bald spiders without legs anyone?  

Thankfully it was Halloween weekend, so the cupcakes still looked creepy, just not in the respect that I was hoping for…in the spider form!



These were what I was going for & failed:

Spider Cupcakes by Bakerella

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Fun Finds…Halloween Party Snacks & Desserts

I’ve been scouring the internet for recipes to serve at my Halloween party this weekend…Here are some of my finds!


Cheesy Goblin Head from Better Homes & Gardens

Hot Dog Mummies from

Salty Bones from

Fingers and toes from Martha Stewart

Spider Web 7-Layer Dip from Divine Dinner Party


Spider Cupcakes by Bakerella

Halloween Cupcakes from Bakerella

Gingerbread Skeletons from

Pumpkin Ice Cream Pie from

Candy Corn Cookies from Martha Stewart


Happy Halloween....

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Fun with Frosting Friday…Fortune Cookie Cupcakes

My sister-in-law (a fellow redhead) made these cute little fortune cookie cupcakes for the 4th of July weekend…How cute?!

She made the mini cupcakes with small caramels and refrigerated them overnight.  On a hot day, don’t take them out until a little before you serve them, as the caramels will melt!

How To Make Them:

Warm the caramels for a couple seconds in a microwave, then stretch & press the sides together.
Put in the refrigerator to set.
Mix & bake your favorite (mini) cupcake recipe, cool & then frost the tops.
Place fortune cookies on the top & then put back in a cool place or back in the fridge until about 15-20 min before you serve (if it’s a hot day).
Optional: write little fortunes on pieces of paper & stick them into the caramel fortune cookies!


Where we got the recipe: 


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Local Spotlight: My Little Cupcake

In lieu of my usual Fun with Frosting Friday post, I’m showcasing a sweet (literally) local company here in Vermont- My Little Cupcake!  I’m a Facebook fan of theirs, so I get their daily posts of what’s being delivered to the various shops & markets around town.  It’s a relatively new company, but I’ve had a couple of their various cupcake flavors & each was delicious.  Their little (almost, but best to savour slowly) bite-sized cupcakes are highly recommended & available all over the Burlington, VT area (their shop is in Essex, VT).  The cupcakes are good, but their frosting concoctions are without a doubt the best part!

From their website & Facebook page, here are just a few of their fun frosted offerings:

Lemon cupcake stuffed with lemon pudding and torched meringue buttercream

Chocolate cupcake with chocolate buttercream walnuts, mini marshmallows and a chocolate ganache drizzle.

Strawberry Blonde-Vanilla cupcake with strawberry buttercream.
I bought a box (comes with 4) of these for myself for my birthday last year…I love strawberry buttercream!

Coffee cupcake and vanilla buttercream with (homemade!) mini glazed donut.
How creative!  How cute! 

S’Mores Cupcake-chocolate cupcake with marshmallow buttercream w/crushed graham cracker and topped w/a piece of Hershey’s Bar.

Dirt Cupcake

Fruity Pebbles Cupcake

And of course, since we live in Vermont…Maple Bacon Cupcake

Note: They also have vegan and gluten-free cupcakes! 


Filed under Fun with Frosting Friday, Local VT spotlight

Fun with Frosting Friday…Piggy Cupcakes

Need a fun cupcake idea?  How about some Piggy Cupcakes?!

These cute little oinkers were made by my very talented sister-in-law for a BBQ!

Ingredients:  Cupcake mix, buttercream frosting & pink food dye

Decoration: Decorator’s tips & bag (i.e. Wilton’s), pink colored sugar, marshmallows (sliced in half), jelly beans or Raisinets (for the eyes), chocolate sprinkles or mini chocolate chips (nostrils) & white decorator’s frosting (in a tube or use tips)

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Fun with Frosting Friday…Peep carrot cake cupcakes (gluten-free!)

These cupcakes unfortunately did not turn out quite as I’d hoped (see my notes of recommendation), but they were still yummy & a big hit at Easter last weekend.  My boyfriend’s mother is gluten-free, so everything you see below was gluten-free!

My inspiration:

How mine turned out: 


(For 24 cupcakes)
3 large free-range eggs
1/2 cup light vegetable oil or shortening (I used vegetable oil, but I’d really suggest you use butter or shortening instead!!)
1 cup light brown sugar, packed
1/3 cup plain yogurt 
2 teaspoons vanilla extract 
1 tablespoon honey or agave (I used agave…use honey instead!)
1/2 teaspoon ground cinnamon
1 teaspoon Allspice
2 cups gluten-free pancake mix
3/4 cup flaked sweetened coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)
1/2 cup golden raisins or currants (I did not add these & all depends on if you like raisins in your cakes or not)
1/2 cup chopped walnuts or pecans
Cupcake Decoration Needs: candy-coated chocolate eggs, peeps, gluten-free macaroons.

(Recipe & Ingredients I modified from Gluten-Free Goddess):
Preheat oven to 350 degrees (F)
In a mixing bowl: beat the eggs & add the oil, brown sugar, yogurt, vanilla, agave, cinnamon & Allspice until smooth.  
Add the pancake mix slowly while mixing in the mixer (or electric hand-held).
Grate carrots by hand with a grater or in a food processor & chop up the walnuts with a hammer in a plastic bag.
   With a wooden spoon (NOT with the mixer!), mix in the coconut, carrots & walnuts in with the mixture.
Lay cupcake cup liners in the cupcake pan or grease the cupcake pan well & pour in the mixture.
Cook for about 25 minutes or until golden brown & “springy” to the touch.

While the cupcakes are cooling, make the cream cheese frosting (I ended up doubling this recipe & you probably will need to, too, for 24 cupcakes) : 
4 oz. softened cream cheese
2 tablespoons softened butter (NOT melted!!)
1-2 teaspoons vanilla extract
3 cups powdered sugar (or more if need to thicken)
Mix all the cream cheese & butter together with an electric mixer until almost fluffy, then add in the vanilla and powdered sugar.  Lastly, add in food dye.
Once the cupcakes have cooled, decorate them with peeps, macaroons & chocolate candy  eggs.  To create the nests, push in the middle of the macaroons slightly and place a little frosting inside for the eggs or peep to stick in the middle.
   Instead of doing 24 cupcakes, I made a small cake….

Here was my Easter table…

I’ll be posting how to do the rest of the things on the table next week!  

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Filed under Fun with Frosting Friday, Recipes (all), Recipes: Desserts