It’s the most wonderful time of the year! The holidays are a time for family, friends, and delicious treats (like Santa Belt Cupcakes!). In this blog post, we will share a very easy recipe that you can make with your kids. These cupcakes are sure to bring joy to everyone in your life – even if they don’t believe in Santa!
It includes an easy recipe with pictures and step-by-step instructions on how to make these festive treats. These Santa belt cupcakes are the perfect dessert for the holiday season!
Why do we all love Santa so much?
The answer is simple. Kids love Santa because he brings presents – it is pretty much ingrained in the littles as parents use him to curry favor with the idea of good behavior.
Adults love him because he’s magical and gives us hope in the darkest of times. I know it’s not like he is Jesus or anything, but the concept of “love thy neighbor” is usually pretty prevalent over the holiday season.
The history of Santa:
The legend goes that St. Nicholas lived in the fourth century and was a generous man who would give away his inheritance, secretly through the night to people he felt were less fortunate than himself. He became known as Father Christmas (or Santa Claus) which is Latin for “Saint Nicolas”.
He eventually died on December 25th of 343 AD, but not before becoming the patron saint of children everywhere!
His legacy lives on today when we celebrate with our families over the holidays…and eat tons of delicious food like our Santa belt cupcakes!
Do you love Christmas?
If you are like me and are a true fanatic of the holiday season – may I suggest you check out my website Joyful Xmas? There is a wide range of things on there from tasty treats to holiday legends. Recently I have been adding a lot of homemade ornament ideas and gift lists for the hard-to-shop-for people in our lives.
We WILL be adding more fun gems to our Christmas Cupcakes Ideas section but are starting with our Santa Belt Cupcakes right now. I suppose you could add our Vanilla Snowflake Cupcakes Scream Winter Refreshment to the list too – after all, who doesn’t dream of a White Christmas?
How do you store Santa Belt Cupcakes
Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations?
Room Temperature. Granted, they aren’t going to be around that long – my family of three could easily take them out in two to three days.
Easy Santa Belt Cupcakes
You can use a boxed mix for your cupcake base or make them from scratch. We like our yellow cake recipe from scratch and used those. Either way, you need to make sure your cupcakes are totally cooled before going on to the next steps.
You can make your frosting from scratch – it can be a bit challenging to get the deeper and darker red color so we opted this time for a can of store bought frosting. I should have whipped it in my stand mixer for a bit with a cup of powdered sugar – you wouldn’t see the “bubbles” that seemed to pop after it was piped on to the cupcakes.
(sigh) Lesson learned.
Santa Belt Cupcake Ingredients
Black fondant for the belt & buckle
Gold glitter for buckle
Mini marshmallows, cut into quarters, for beard – if desired
Personally, I like them without the beard – but the kid loves the beard.
If you are looking for a delicious, easy-to-make dessert recipe that will impress your guests at any party then look no further. The most amazing coffee cake cupcakes recipe is here and it will not disappoint!
These moist, fluffy delights are sure to please everyone’s sweet tooth with their incredible flavor. So what are you waiting for? Get out your oven mitts and start baking up some of these awesome treats today!
The Most Amazing Coffee Cake Cupcakes Recipe
Who doesn’t love a great coffee cake? How about cupcakes? The best of both worlds in one delicious recipe! These delectable, moist and fluffy Coffee Cake Cupcakes are the perfect treats for any occasion. Get your ingredients ready to whip up these scrumptious treats today!
History of coffee cake
Coffee cake is a type of sweet yeast bread that originated in Europe, particularly Hungary. Some people beg to differ and say Germany, or Austria specifically. With its dense and moist texture, it can be eaten as an alternative to dessert or served for breakfast with coffee.
The dough contains baking powder and/or baking soda (to provide the typical cakes’ lightness) butter and eggs which give the crumb softness, sweetness, and richness.
Other ingredients usually include sugar, vanilla extract (though sometimes replaced by cinnamon), lemon zest, or citron peel garnish; raisins are often used once they have been soaked in water as well additional flavorings like rum-soaked cherries.
It is called coffee cake as it is served WITH coffee – not that it usually contains coffee. While it MAY contain coffee – that isn’t very common in any coffee cake recipe.
My Coffee Cake Recipe
When we had our restaurant, we whipped up a coffee cake that had a streusel topping and a cinnamon swirl inside. It was basically a yellow cake – that helped make it a bit sweeter.
These cupcakes are a fresh take on that treat that we always sold out of.
Just remember, you need to pop a layer of the cinnamon swirl crumb mix in the middle of them – you can see more below on how to do that.
How do you store Coffee Cake Cupcakes?
Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The bases of these can be made WEEKS in advance and popped into your freezer.
When you are ready to finish them off, you take out the night before and leave at room temperature to thaw out.
The best way to usually store your finished creations? Room Temperature.
Granted, these are so freaking delicious that they aren’t going to be safe that long. You can learn more about that in our article How To Frost A Cupcake.
Cinnamon Coffee cake cupcakes
Why is cinnamon so great? Why is it so popular in coffee cake recipes?
Cinnamon is a popular ingredient not only because of its flavor but also because it has been shown to help regulate blood sugar.
Add that to the health benefits of a cuppa in the morning and you are starting your day of well.
If it makes you feel any better, you can simply refer to these as coffee cake muffins.
How to make Coffee cake cupcakes
While these coffee cake cupcakes start with a yellow cake mix, there are a few steps involved to make the swirl in the cupcakes, then the crumb topping, and finally to drizzle the glaze over them.
Trust me – they are soooo worth it.
Coffee Cake Cupcakes With Cake Mix
Yes, we are using a yellow cake mix to base these off of – my favorite brand? Sale. What ever is on sale.
You can usually get a boxed name brand cake mix for a buck – at your local grocery store. If the local stores aren’t accommodating you with their sales fliers, then you might want to hit your local dollar store. The Dollar Tree ALWAYS has cake mixes for a buck.
Coffee cake cupcakes recipe Ingredients:
Recipe for Coffee cake cupcakes Cinnamon Swirl Middle:
¼ cup sugar
2 teaspoons cinnamon
Recipe for Coffee cake cupcakes Frosting:
Store bought vanilla frosting
1 tablespoon cinnamon
Recipe for Coffee cake cupcakes Crumb Topping:
3 tablespoons flour
1 teaspoon sugar
½ teaspoon cinnamon
1 tablespoon no salt butter, room temperature
Recipe for Coffee cake cupcakes Icing Drizzle:
1 cup powdered sugar
2 tablespoons butter, melted
2-4 tablespoons of milk
1 teaspoon vanilla
Recipe for Coffee cake cupcakes:
In a small bowl combine cinnamon swirl ingredients and then set it aside.
Jewish Cupcakes? There are many reasons to celebrate this time of year. Easter, Passover, and the vernal equinox all fall within a couple of weeks of one another. All three holidays have their own traditions but have something in common as well: they call for chocolate!
This article will walk you through how to make these Star of David Jewish cupcakes that will be perfect for your next celebration or as an addition to your dessert table!
Star of David Jewish Cupcakes
Of course, these cupcakes will work for other holidays – Hanukkah and Yom Kippur both come to mind. Heck, who really needs an excuse to make a yummy treat?
The actual name “Shield of David”, or “Star of David” might have either Islamic or Jewish roots in mystical works.
History of the Star of David
Before the 19th century, official use in Jewish communities was generally known only in the region of today’s Germanic region: the Czech Republic, Austria, and possibly parts of Southern Germany.
During the 19th century, that is when it really started popping up! Whether the Jews were looking for a main focal symbol – like the Christians have the cross – or not, it really started to spread through Europe, and across the world around the time WWI hit. It was then that it started to be used on the graves of fallen soldiers.
Tragically, it was a defining mark during WWII and the German Occupation of most of Europe. The Jewish community was basically branded with their gold stars and rounded up, literally like cattle.
We toured Buchenwald a few years back and if anyone dares tell me that the Holocaust didn’t happen, they will get an ear full from me.
From the German invasion of Poland in 1939 – until relief in 1944, that gold star wasn’t much of a shield for anyone.
Back on topic
SOOOO, I totally went down the rabbit hole there – but I want to think of these Star of David Cupcakes as a nod to these amazing people with such incredible perseverance.
We make these in blue – and put on a white field of frosting as it lines up with the colors on the Israeli flag. I know the blue isn’t AS dark as the traditional colors, but you get the idea. My store was out of the Royal Blue Candy Melts.
Easy to Make Star of David Cupcakes
These are easy-to-make Star of David cupcake toppers. This is something you could involve the littles with – as the candy melts don’t get THAT hot, and they can play with the geometric shapes.
Melt the candy coating according to package directions giving special care not to overheat the candy. If the candy coating is overheated, it will be too thick. You can add 2 teaspoons of vegetable shortening or coconut oil to help thin the candy but do not add any other type of liquid as the candy will seize and harden.
Toss each pretzel stick in the melted blue candy and then place it on the waxed paper to create triangles.
Allow them to dry completely.
Once the pretzels have dried, use a small amount of melted candy to attach one triangle over another triangle to create a star.
If desired, transfer the remaining candy melts to a piping bag. Snip the tip from the bag and drizzle the candy over the pretzel stars. Allow them to dry completely.
There is no doubt that the Elf on the Shelf craze has taken over around the holidays over the last ten years or so. with articles like Easy Elf on the Shelf Ideas Guide for Parents floating around, don’t we need to talk about Elf Cupcakes?
OK, maybe not actual elf cupcakes, but I have a fun take on the elf pets – that lovable Saint Bernard! Its story is so sweet – thanks to the magic barrels around their necks, the Elf Pets Saint Bernard stores the Christmas cheer children create when they show love to others.
That Christmas cheer is then used to help keep Santa and his team going strong – this heartwarming tale encourages children to perform acts of kindness throughout the Christmas season alongside the Saint Bernard pup included in the boxed set.
With all of that love and kindness going around, how could we NOT make a special cupcake for it?
Elf Cupcakes: Elf Pet Saint Bernard
Why did we i pick the Saint Bernard for our first elf cupcake?
About Saint Bernards
Saint Bernards are gentle giants. They’re calm and patient, with an eagerness to please. This easy-going temperament makes the dog a great choice for a family pet. They’re very intelligent, so training is easy, but it’s important to start at a young age while they’re still small and easy to control.
As cuddly as a teddy bear but the size of a real bear, Saint Bernards love everyone they come into contact with. They just make a poor lap dog coming in at about 180 pounds.
This originally was very large working dog from the western Alps in Italy and Switzerland. They were originally bred for rescue work by the hospice of the Great St Bernard Pass on the Italian-Swiss border.
We can see how they were pulled into Elf Pets as they have all the characteristics of the holiday season AND are meant for a rescue! Both elves and children alike should adore them.
Since the barrel is such an important part of the story, I knew we had to include that in our creation. We even added a little heart, for all the love we are showing it. Once I figured that out, the rest was easy!
While this uses a boxed cake mix, you can easily use my chocolate cupcake recipe and make them from scratch. Or – as I have talked about before – pulling cupcake bases out of your freezer (If you are like me and make them ahead of time). This is our Best Chocolate Cupcake Recipe.
This recipe is set up to make 22 Cupcakes — wouldn’t it be fun to say “for taking to school”? If only kids were able to attend school right now… (sigh)
Elf Cupcakes: Elf Pet Saint Bernard
You will need:
1 box of Triple chocolate cake mix
3 large eggs room temp
1/2 C of softened unsalted sweet cream butter
1 C whole milk
1TBSP pure vanilla extract
black holiday cupcake liners
Preheat oven to 350 and line cupcake pan with the black cupcake liners. In a medium bowl, add the cake mix, butter, milk, and vanilla extract and stir until combined. Fill cupcake liners 3/4 of the way full. Bake in the oven for about 2o minutes. Pull out the cupcakes and allow them to cool before frosting.
For the Frosting
You will need:
1 C unsalted sweet cream butter, softened
2 1/2 C powder sugar
1 tsp vanilla
3-5 TBSP heavy whipping cream
1 large round ice cream scooper
1 mini angled spatula
Using a stand mixer, combine all ingredients and mix on medium speed. Mix until stiff, but creamy frosting forms.
For the Chocolate Ganache
You will need:
1 C semi sweet chocolate chips
1/3 C Heavy Whipping cream
1 Small pot
1 Squeeze bottle
Chocolate Ganache Directions
Using a small pot, pour the heavy whipping cream into it and place it on medium heat. Pour the chocolate chips into a medium heat-safe bowl. Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips. Allow to sit for 1 minute before whisking until smooth, then pour the chocolate ganache into the squeeze bottle.
Using the ice cream scoop, scoop a dollop of frosting onto the cupcake. Use the angled spatula to lightly smooth the frosting but still keep the dome shape. Using the ganache, pipe out the brown part for the eyes. Place two eyes onto the center of the brown for the eyes of the Saint Bernard. Place an M&M into the center for the nose. Pipe out the mouth detail.
Remove two cookies from the packages and place one on each of the cupcakes for the ears.
For the barrel:
Unwrap two Rolo candies. Pipe a dollop of ganache onto the bottom flat part of the Rolo. Place the other on top. Allow chocolate to harden. Pipe a small dollop in the center of the Rolo and place a heart sprinkle onto the center.
Place the “barrel” onto the bottom center of the cupcake, on the frosting.
We can’t talk about German Chocolate Cupcakes without first talking about German chocolate! Why do they call it German chocolate? Contrary to popular belief, it isn’t because the chocolate was made in Germany. Even if I had some of the best chocolate ever when Miss Sarah and I were touring that country, it isn’t the birthplace of this treat.
The name comes from Sam German — who was either an American or an Englishman, depending on what you read. In 1852, he invented a style of sweet baking chocolate for the Baker’s chocolate company. The company named it after him, but “German’s Chocolate” didn’t become well-known until 1957.
Eventually the language changed and the man became a country – who knew?
Where was German chocolate invented?
Right here in the good ol’ USA. Sam German was an English-American employee of the Baker’s Chocolate company and his gem added a little more sugar than the traditional semi-sweet fare that was normally made there.
As for the German chocolate cake recipe, that came about 100 years later from a Texan housewife: Mrs. George Clay. She sent the recipe in to her local paper and when General Foods found out (they owned Baker’s Chocolate), they spread that recipe everywhere to help sell their product.
Mrs Clay created the “Green bean casserole” of chocolate cakes as everyone knows what it is – that sweet chocolatey goodness topped with a creamy coconut-pecan frosting.
What is the difference between chocolate and German chocolate?
German sweet chocolate is dark baker’s chocolate with sugar added. Basically, the difference between chocolate and German chocolate cake is the fact that chocolate cake uses cocoa powder while the German version uses melted chocolate.
Baker’s brand sweet chocolate baking bars are a little harder to come by these days – they ARE around you just have to hunt for them. Many people choose to use semi-sweet chocolate in its place now – but the Baker’s bars are worth the search if you ask me. I can tell the difference in the finished product.
What can I substitute for German chocolate?
As I mentioned, Baker’s chocolate may be a challenge to locate. Semi-sweet chocolate chips may be melted down to whip up the recipe if you are in a pinch.
German chocolate cupcakes from box
Yes, this is do-able.
How do you make German chocolate frosting from scratch?
Yes, it is possible. Honestly, the stuff in the can is on sale for $1.50 or less all the time and it is hard to make it from scratch for even twice that price. The effort IS worth the taste, but you will find yourself spending a lot more than two bucks.
Here is a great video on how to make it from scratch, should you feel so inclined:
Does German chocolate frosting need to be refrigerated?
If you are buying it – then no. You can keep it shelf-stable for up to a year (per it’s expiration date stamped on the container) if you do not open the tamper seal.
If you are making it from scratch, you want to add it to your cake or cupcakes when it is still warm. That makes refrigeration not even an option, although if you chill it, it will be thicker. Some people pop their freshly frosted treats into the fridge for 20-30 minutes to help that frosting set up a bit.
Remember, baked goods do better at room temperature, don’t leave that German chocolate goodness in there!
Now, let’s get to those Amazing German Chocolate Cupcakes!
My one big tip here – is to have as many of the ingredients at room temperature as you can, from the butter to the water. You won’t be wasting the early part of your oven time bringing those items up to the same temperature as the rest of the ingredients and you will have a better finished product.
These babies are kind of over the top. They are German’s chocolate base cupcakes, with the traditional coconut pecan frosting, drizzled with chocolate ganache, and topped with chocolate frosting that graces a few chopped pecans.
It is SO worth the putzyness – trust me.
For the German Chocolate Cupcake Base You will need:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/4 cup unsalted butter
1 cup sugar
2 ounces Baker’s German’s chocolate
2 large eggs
2 large egg yolks
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/3 cup sour cream
1/2 cup water
Preheat oven to 350.
Sift together flour, salt, baking soda, and cocoa powder into a medium-sized bowl.
In another medium-sized mixing bowl, mix butter and sugar until fully combined. The end result should look like wet sand.
Melt the chocolate in the microwave or in a double boiler. Keep in mind that in the microwave, it doesn’t melt into a “pool” but gets shiny. You need to try to “mush” it to see if it has melted every 30 seconds or so as it can burn quickly.
Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. Mix in eggs and egg yolks one at a time.
Add in oil, vanilla, and sour cream until just combined. Then gradually add dry ingredients to wet ingredients. Lastly, add the water.
Fill cupcake liners 2/3 full and put in the oven. Bake for 18-22 minutes.
**I KNOW I talked about German Chocolate Cake being frosted while still warm, but we are making German Chocolate Cupcakes with layers of frosting and goodness added to them. It is easier with all items being cooler.
Coconut Pecan Topping
1/2 cup evaporated milk
2 large egg yolks
1/2 cup packed light-brown sugar
1/4 cup unsalted sweet cream butter
1/2 teaspoon vanilla extract
1 cup sweetened shredded coconut
cup3/4 C pecan chips
small ice cream scooper
For the Coconut Pecan Topping:
Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar, and butter over medium heat. Make sure to stir constantly until thickened. Should take about 15 minutes.
Remove from heat and strain using a mesh strainer. Stir in the vanilla, shredded coconut and pecan chips. Allow the mixture to cool completely
1/2 cup unsalted sweet cream butter, softened
1 1/2 cup powdered sugar
1/4 cup cocoa powder
3 tablespoon heavy whipping cream
1 teaspoon vanilla extract
1 disposable piping bag fitted with a star tip
For the Chocolate frosting
Using a standing mixer, beat all ingredients together until combined, smooth and fluffy, but holds its shape. Scoop into the piping bag and set aside.
½ cup chocolate chips
¼ cup heavy whipping cream
1 disposable piping bag
For the Chocolate Ganache
Using a microwave safe bowl, combine the chocolate chips and heavy whipping cream. Heat in the microwave for 1 minute and mix until smooth. Scoop into the disposable piping bag and cut the tip off, setting it aside.
Drizzle the chocolate ganache over the pecan coconut topping.
Pipe a dollop of the chocolate frosting in the center.
Sprinkle some chopped pecans on top.
German chocolate filled cupcakes?
It can be a little challenging to just pipe that coconut pecan frosting inside a cupcake. You really need to remove a “core” from the top, add some frosting, and then replace the top. It might not be pretty, but it is a tasty surprise as all filled cupcakes are.
Doesn’t that sound like a mouthful? Tree Shaped Fondant Christmas Cupcake Toppers. All it really means is harnessing your inner child and playing with fondant as you played with Play-Doh years ago. You are going to create mini Christmas Trees so you are all ready with those handmade Christmas cupcake toppers to rock out a festive treat!
Tree Shaped Fondant Christmas Cupcake Toppers
Looking at Edible Christmas Cupcake Toppers
There are several different kinds of edible Christmas cupcake toppers as they can be made from fondant, royal icing, or even chocolate. Today, we are going to work with fondant!
I love how the Food Network puts it:
Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces.
Can you put fondant on cupcakes?
Even if you just want to roll out fondant, cut strips, and put it directly onto a cupcake, you need to add a little buttercream under it to become the “glue”. We are going to frost the cupcakes before adding our little “clay” creations and buttercream will be the “sticky” that holds it all together.
Can I make fondant cake decorations in advance?
Yes, but ideally, you don’t want to make them more than 2-3 days ahead of when you want to use them. It isn’t like cupcakes – that you can make a month in advance and then pop into the freezer, to pull out and thaw before frosting. They get harder and will be harder to eat.
If you do want to make the cupcakes in advance, you don’t want to frost and pop the fondant on top. Fondant is sugar-based and it will start to break down – the opposite of the getting hard problem. Bottom line: think of melted Play-doh.
This recipe will make a dozen treats so you can double or triple the recipe accordingly to the size of the crowd you wish to treat. That being said, you need to start with 12 of your favorite chocolate cupcakes. You can either use a boxed cake mix or use our chocolate cupcake recipe.
You always want to make sure your cupcakes are completely cool before starting to decorate them.
Now, let’s make those Tree Shaped Fondant Christmas Cupcake Toppers
You will need:
6-8 oz. green fondant
Line a baking sheet with wax paper and roll out a dozen 2-inch fondant spheres.
Start shaping each fondant sphere into cones so that they take the shape of Christmas trees. Use scissors to cut little indents all around the fondant tree (this will give it texture). Set lightly on the lined baking sheet.
This is a GREAT cupcake to make with the littles – after all, they are at the top of the Play-Doh skills right now. Have them help you shape the little fondant trees and your junior baker will swell with pride as people compliment them!
For the Buttercream you will need:
¾ cup softened butter (1 ½ sticks)
3 cups icing sugar
3-5 tbsp milk
1 cup sweetened coconut flakes
Red gel food coloring
Yellow gel food coloring
Blue gel food coloring
To make the buttercream, use an electric mixer and beat butter, icing sugar, and milk on medium speed. Gradually increase speed to high and beat until completely smooth.
Frost each cupcake with an offset spatula and add shredded coconut on top.
Add some buttercream to the bottom of each tree and place on in the center of each cupcake.
Separate the remainder of your frosting into three different bowls. Color each one with your gel food coloring.
Now let’s add some holiday lights to your tree-shaped fondant Christmas cupcakes toppers! Add each buttercream color into a sandwich bag, cut a small hole in one and corner, and pipe out little dots on your fondant Christmas trees. We kept the yellow for the top part of the tree – this will act as your fondant tree’s “star.”
Boozy Margarita Cupcakes and more? The booze-infused cupcakes are a great creation albeit they are only for adults due to the content. The liquored desserts are extremely popular these days and we have crafted an amazing collection of boozy cupcakes for you along with the most frequently asked Boozy Cupcakes questions.
28 Boozy Cupcakes to Spice Up Your Celebration
While I have an incredible collection of boozy margarita cupcakes and more for you, it can be confusing for people. Some call them boozy cupcakes while the terms “cocktail cupcakes” and “drunken cupcakes” seem to be the occasional substitution. Whichever term you use, these are alcohol-infused cupcakes that we are talking about, not boozy cupcakes with pipettes.
When talking about cupcakes with pipettes, it is a plain ol’ alcohol-free cupcake that has all the booze in the pipette. Just before ripping into that cupcake, squeeze the contents of the pipette into the cupcake.
Do boozy cupcakes get you drunk?
They could. There are several factors here to consider. First of all, after baking cupcakes with booze in them for 30 minutes, roughly 30-40% of the booze content has NOT baked out. If you overindulge, you could get tipsy! People like me, who have had gastric bypass surgery, gets tipsy after just one or two sips of wine. 1-2 cupcakes could make us legally drunk! So, for all of those people who want to know “Does alcohol bake out of cupcakes?” the answer is both yes, and no. MOST of it will bake out.
One other thing to consider: what proof is your alcohol? The higher the alcohol content of your choice of mix-in could result in a higher-proof finished product.
Can you replace water with alcohol in cake mix?
Yes. Do not replace ALL of the water with the booze – I suggest only using 1/2 a cup of booze for a boxed cake mix. It the cake mix calls for 1.5 cups of water, use 1 cup of water and half a cup of the booze. Since over half of the alcohol/booze bakes out, you will have a drier cupcake if you substitute much more than that.
How do you add alcohol to cupcake mix?
I’m going to go right to Betty Crocker for the answer on this one – I LOVE the tip about substituting booze for the extract in a recipe! Extracts have a lot of alcohol in them normally so it would be a fair swap out. Just think of Amaretto in chocolate cake or Malibu in peach cupcakes!
When adding liquor to your baking, start with a little and work up to your taste level. Allow enough cooling time to remove the alcohol’s harsh taste. You can substitute alcohol for extracts called for in recipes if you desire. In fact, this could open up a whole new world of flavors to try!
Can cupcakes be made the night before?
Yes. We have talked about this before. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.
Can I sell alcohol infused cupcakes?
This is challenging as many people are selling baked goods, that they make from home, thanks to the cottage laws. Are you planning on buying the alcohol in bulk? You may need a special license or permit to be able to buy wholesale.
Are you using it as an INGREDIENT? You should be OK. That is if your booze is mixed into the batter and then baked. If you are planning on going the pipette route? You are considered to be selling alcohol and need the liquor license from your state.
All you lovely bakers who want to stick a miniature bottle of liqueur or other alcoholic beverage in the top of a cupcake or other food product, beware! Follow your state law. Not sure about the size of the miniatures? They are the 50 ml bottles often used as gifts, samples, or for promotional purposes. But this requirement is for all alcoholic beverages.
Are you planning to sell on Facebook Marketplace? It is a hard “no” on the Facebook Terms of Service. Sweet Fest did the research for us.
According to CNN, a spokeswoman from Facebook explained that “the new policy will prohibit all private sales, trades, transfers and gifting of alcohol and tobacco products on Facebook and Instagram…Any brands that post content related to the sale or transfer of these products will have to restrict that content to adults 18 or older.”
So, if you DO plan to make boozy margarita cupcakes and more for a profit, make sure you are checking with all of your local regulations to prevent the added expense of unwanted fines or fees.
Boozy Margarita Cupcakes and More
The champagne cupcakes are easy to make and the champagne frosting makes them truly irresistible.
If you like coconut and margaritas, then you will have to try this cupcake which combines the flavor of the two with the help of coconut tequila. The cakes taste awesome and give out a great smell too!
The chocolate stout cupcakes can be enjoyed on St Patrick’s Day. The best part of this recipe is that they can be made in advance and stored in an air-tight container in the fridge for up to a day ahead.
Guinness Cupcakes with Sweet Cream Chocolate Frosting
These cupcakes are so decadent and delicious! Featuring Guinness Stout in the cupcakes, they’re topped with chocolate buttercream frosting. We added a St Patrick’s Day topper, but these are great for any day of the year!
Bourbon Spice Cupcakes topped with vanilla bourbon buttercream are moist, decadent, and deliciously indulgent. These bourbon cupcakes are a perfect way to enjoy dessert and bourbon cocktail, all in one.
Even though the coating probably isn’t 70 percent dark chocolate, York Peppermint Patties are still a safe way to satisfy a sweet tooth without going the whole hog. For 150 calories or less, you can enjoy one regular-size pattie or three of the miniatures. That is the real star of these Vanilla Snowflake Cupcakes, the refreshing cool hit of mint that tops these gems after we make them pretty.
We start out with a box of French Vanilla Cake mix for these – if you keep your eyes out, they are on sale all the time for a buck or less. If you want to make them from scratch, try our favorite recipe here:
A boxed mix is ok too – we dress it up a bit. Do NOT follow the instructions on the cake box, but use our bonus ingredients to transform them into delicious gems that could surprise the most distinguished palate. Do make sure y u eggs and milk are at room temperature, when added to the soft butter, you will create a bit of heaven.
Vanilla Snowflake Cupcakes
You will need:
1 box of French vanilla cake mix
3 large eggs room temp
1/2 C of unsalted sweet cream butter, softened
1 C whole milk
1 C Blue Jimmie Sprinkles
Preheat the oven to 350 and line a cupcake pan with the cupcake liners. In a medium bowl, beat the cake mix, eggs, butter, and milk until they are smooth and combined. Be careful to not over mix as you create air tunnels in the final baked product.
You know you’ve overmixed when you see “tunneling” in cakes and muffins because often if you slice into a cake baked from an overmixed batter, you will see tunnels where air bubbles were trapped and therefore pushed through the crumb, basically tunneling through your cake.
Now, fold in the sprinkles. Fill cupcake liners 3/4 of the way full. Bake in the oven for about 21 minutes. Pull out the cupcakes and allow to cool before frosting.
Before you start frosting these gems, you might want to check out our article in How To Frost A Cupcake, there are a few tips and tricks that we share.
Vanilla Frosting Ingredients:
1 1/2 C unsalted sweet cream butter, softened
4 1/2 C powdered sugar
5-7 tbsp. heavy whipping cream
2 tsp. Pure vanilla extract
1 large piping bag with large star tip
2 containers of Wilton Christmas wonderland sprinkles (Found at Michaels Craft Stores)
24 unwrapped York Peppermint patties
1 tube of white frosting with a number 2 tip
Frosting Snowflake Cupcakes Directions
Place the York Peppermint Patties onto a cookie sheet. Pipe a snowflake onto the center of the peppermint patties. Allow to dry. One option is to sprinkle edible glitter over the fresh snowflakes right away. It adds a gorgeous sheen to the finished project.
Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla and mix on medium speed until combined and smooth. Scoop the frosting into the piping bag
Pour the Christmas sprinkles into a medium bowl.
Using the piping bag, pipe a thick wall of frosting around the edge of the cupcakes. Coat the frosting in the Christmas sprinkles but dipping them into the bowl of sprinkles. Pipe a dollop of frosting into the middle of the sprinkle coated frosting. Carefully place the decorated York Peppermint Pattie in the frosting dollop.
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I know this Chocolate Mousse Cupcakes recipe starts with a boxed cake mix – but you could use my Best Chocolate Cupcake Recipe instead. If you use the boxed mix, you should get 22 cupcakes.
Once you have made the actual cupcakes, it doesn’t take long to whip up the chocolate ganache or the chocolate mousse that you will need for your finished masterpieces. Even the vanilla frosting is pretty quick to make. It is all worth it though, these are not only show stoppers, but a party in your mouth if you love chocolate.
Chocolate Mousse Cupcakes
You will need:
1 box of Triple chocolate cake mix
3 large eggs room temp
1/2 C of softened unsalted sweet cream butter
1 C whole milk
Preheat the oven to 350 degrees. Line cupcake pan with the cupcake liners. In a medium bowl, add the cake mix, butter, milk, stir until combined well. Fill cupcake liners 3/4 of the way full. Bake in the oven for about 21 minutes. Pull out the cupcakes and allow them to cool.
3 large Egg yolks
6 tbsp powdered sugar
1 ⅔ Heavy Whipping cream
1 C semi-sweet chocolate chips
5 crushed Oreos
3 tbsp whole milk
1 medium piping bag with a star tip
1 C mini chocolate chips for topping
Using a medium saucepan, mix together the egg yolks, powdered sugar, and ⅓ heavy whipping cream and place over low heat until it starts to thicken and almost is doubled in size while continuing to whisk consistently. Remove from heat and stir in the chocolate chips until melted. Allow it to cool to room temperature.
In a large bowl, beat the 1 ⅓ C heavy whipping cream until stiff peaks form. Whisk ¼ C of the whipped cream into the melted chocolate to lighten it. Pop a piping bag into a drinking glass and fold the edges over the side. Scoop ¼ C of the whipped cream into the piping bag and set aside.
Scoop the rest of the whipped cream into the chocolate mixture and fold gently until combined. Fold in the crushed Oreos.
1 C heavy whipping cream
2 C semi sweet chocolate chips
1 large ice cream scooper
Chocolate Ganache directions
Using a small pot, bring the heavy whipping cream to a slow boil. Place the chocolate chips into a heat proof bowl. Pour the hot heavy cream over the chocolate chips. Let sit for 1 minute before whisking until smooth.
Scoop about ¼ a cup of the mousse onto the top of the cupcake and spread evenly.
Drizzle the gnache onto the mousse.
2 C unsalted butter, softened
4 ½ C powdered sugar
2 tsp pure vanilla extract
3 – 6 Heavy whipping cream
1 large piping bag with star tip
1 C mini chocolate chips
Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff peaks start to form. Scoop frosting into the piping bag with the little bit of whipped cream.
Pipe a dollop of frosting on top of the ganache and sprinkle some mini chocolate chips on top of it right away.
These angel wing cupcakes are a fun project that you can do with the kids and are perfect for gifting to ones you know that might need a little lift in their spirits. I know these are so seemingliy simplistic, but sometimes? That is all you really need.
Abrahamic religions often depict angels as benevolent celestial beings who act as intermediaries between God (or Heaven) and humanity. Other roles of angels include protecting and guiding human beings, and carrying out tasks on behalf of God. We tend to cherish that perceived relationship and have pulled it into our popular culture for everything from home decor to holiday cards. We refer to our children as little angels, and keep them around as gentle reminders that we are not alone. Personally, I have an eight foot long holiday garland that has dozens of angel ornaments wired into it.
Angel Wing Cupcakes
I am not really talking about making cupcakes here, but how to decorate them. You can pick any of my basic cupcake recipes to make the base for these creations; yellow cupcakes, chocolate cupcakes, red velvet cupcakes, even Keto cupcakes! You can save a few steps with this recipe also – you can buy the pretzel twists already covered with white chocoalte. Ou can buy the Oreos alreayd covered with white chocolate, but you will still need a little to “glue” the Live Saver on.
You will need:
1 to 2 cups white frosting
24 pretzel twists (2 for each cupcake)
12 Oreo cookies (1 for each cupcake)
12 pineapple-flavored Lifesaver candies (1 for each cupcake)
White candy melts or vanilla flavored almond bark
Chocolate candy melts or chocolate flavored almond bark
Melt white candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pour-able.
Dip the pretzel twists in melted candy, allowing excess to drip back into the bowl. Place the pretzels on waxed paper until dry.
Dip Oreo cookies in melted candy, allowing excess to drip back into the bowl. Place the cookie on waxed paper and immediately add the Lifesaver candy as a halo. Allow to dry completely.
Melt chocolate candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pour-able.
Using a toothpick, draw two half circles on the uncoated portion of each cookies to be the eyes and a larger dot as the mouth. Allow to dry completely.
Pipe frosting on each cupcake using an open star tip.
Sprinkle with sparking sugar.
Place one angel head on the top and two pretzels to the opposite sides of each cupcake.