Easter Chick Cupcakes!


OK…. we like to play around here. Today, we have a different kind of Easter Chick Cupcake than we shared last week… it’s SUPER easy for the littles to help you make and pretty stinkin’ cute!

Easter Chick Cupcakes


  • 24 large lemon heads ( or yellow gumball)
  • 1 Tablespoon mini chocolate chips melted (toothpick to apply)
  • 6 orange Starburst
  • 24 frosted  cupcakes


To create these cute little Easter Chicks you will need to first make the chicks. Unwrap your lemon heads, they are NOT perfectly round. They have one side that is more flat, that is where you want them to set so you can work on them and not have them roll all over the table.

Unwrap the starburst, use a sharp knife to cut the four corners off, each one of these corners will now become the “beak” of your chick.  Take your thumb and your pointer finger and press the triangle shaped piece of starburst onto the lemon head. You can then take the knife and cut the beak horizontal to make it look like it is open.

To make the eyes, melt chocolate chips use a toothpick to dab melted chocolate above the beak to create eyes. Allow them to dry before you add them to the cupcake (only takes a minute or two).  Frost your cupcakes, put your chicks on top and you have an adorable Easter Chick Cupcake.

Tip: if you can not find large lemon heads you can use large yellow gumballs instead.

Coconut Chick Cupcakes


Here is a fun one, easy for the little kids to do and stinkin’ cute too!  It’s these fun, hands-on, activities that create memories for them to look back on — and you too!

Coconut Chick Cupcakes for Easter



  • 2 cups yellow coconut
  • 48 brown M&M’s
  • 1 bag of Starburst Minis
  • 24 frosted cupcakes

To dye the coconut yellow put 2 cups flake coconut into a ziploc bag. 

Use yellow food coloring or Wilton Icing Color Gel , drop a few drops into the bag.  Shake the color with the coconut, add more color till desired color is achieved.  Place the color coconut on top of freshly frosted cupcakes.  Shake of any excess coconut. {It sticks best if you add it RIGHT after you frost the cupcakes} Add two brown M&M’s on top for the eyes and use a mini starburst for the beak.

I told you it was E-A-S-Y!

The kids LOVE shaking the coconut bag and watching the magic happen!

Happy Memory Making!

Caramel Apple Cupcakes

caramel apple cupcakes

These Caramel Apple Cupcakes are simple, yummy, and beautiful – my favorite kind of treat!

This is a SIMPLE recipe for a moist, treat that will have people asking for more. Simply start with your own cupcakes – I used a box mix and made it according to the box instructions.




Here is the secret weapon: Fruit Squish’ems apple sauce!


Simply uncap it, turn upside down and “squish” into your cupcakes. One tube should nicely fill 6 cupcakes.


Now, my clearance score on frosting — it was $0.75 and I had coupons for $1.00/2 – making it just $0.25 each.


I popped it into my decorating bag with a star tip — and here is how you make it fancier: start at the center of the cupcake and swirl out in a circle. If you start on the outside and swirl in, it’s not as “fancy” a finish.


Simply top with a few seasonal sprinkles and you are golden!


They will think they are just “pretty” until they bite in and see how moist and scrumptious they are!

Cookie Monster Cupcakes

It was interesting having a Cookie Monster theme for a birthday party…
for my husband.
Do you know that there is NO
Cookie Monster stuff out there that doesn’t say “Happy First Birthday” ?
So, we kept it simple.
Happy Birthday Mylar Balloons, a cake and Cookie Monster cupcakes.
That is what I brought with me to
Salvatore’s Tomato Pies…
where they took care of everything else.
If you are on Pinterest, I am sure you have seen this idea before…
it really isn’t that hard at all.
Here are some tips:
Make the eyes from scratch… using white candy melts (melted in a zippy bag – snipping a corner to control how I put it onto the Silicone Baking Mat)….and chocolate chips for the center of the eyes
Bake cupcakes… I simply used a box mix.
Cut a “slit” into the cupcakes — this will be his mouth and hold the cookie.
Take a can of whipped white frosting —
I added a little almond extract, 1/2 cup powdered sugar and some Wilton blue food paste coloring.
I add the powdered sugar so the frosting will hold it’s shape better when I pipe it on.
It went into my pastry bag, with a star tip and then I frosted the cupcakes…
Then add a pair of eyes…
and put a cookie into his mouth.

How to Make Killer Cupcakes

We used to cater a lot of events when I had my restaurant – every thing from funerals to weddings. One hot item – the cakes!
Cupcakes and Cake Pops are more the rage now – but here are a few quick tips to make them

1) Ignore what the box mix says.
OK, not entirely, but close. Add one more egg than it calls for, double the oil and cut back on the water to account for the extra oil + 2 ounces for the extra egg.
Still fill the cups 1/2 – 2/3 full – ALWAYS use paper liners or you will have crumble cakes instead of cup cakes.

2) Bake them LONGER but at a lower temperature.
If the box says 18-20 minutes at 350, do 25 minutes at 300.

The end result?
A much moister cupcake that has your friends and family begging for more. They are lighter, they are fluffier and A-MAZ-ING!

Now – to frost them. You DO want to top off your masterpiece, don’t you?
It is OK to use canned frosting!
I prefer the “whipped” kind and add 1+1/2 cups of powdered sugar to it – just on low in my Cuisinart.

This makes it easier to work with and hold it’s shape better if you are piping it onto your cakes/cup cakes. Think “bakery frosting” but without all the Crisco/shortening.
If you are into the new Duncan Hines “mix-ins” this is a good time to add it in. My Mom scored some on clearance at Target and grabbed a few for me as they would be “pink” for our little princess. My Mom Rocks!

Now, take that pretty frosting and pop it into a zippy bag.

Snip off a nice sized bit of a corner and you can frost in a jif!
I like to start with the outside edge, and swirl in.
Be careful not to go ALL the way to the outer edge,
It will make them harder to handle before eating.
Now, I drop them into a JUMBO sized cupcake liner for presentation.
 For these beauties, I also whipped of some white chocolate crown picks —
added after they were frosted. The finishing touch?
Some edible pearls.
 And there you have it…
Fit for a Princess!
Do you have any frosting left over?
Easy – peasy!
Simply pop it into a zippy bag, label it and toss into your freezer.
You won’t have enough for a batch of cupcakes but it can make quick treats
when sandwiched in between two graham crackers or surprise someone with an
“inside out” cupcake – by squeezing it INSIDE a cupcake instead of on top.

Thing 1 and Thing 2 Cupcakes!

It’s the last day of DR Seuss week at school — so we wanted a fun way to wrap it up.

That meant Thing 1 and Thing 2 cupcakes!

We went a little healthier with mini lemon poppyseed muffins as the base, then dusted them with a light coat of frosting. Quickly we inserted shredded blue cotton candy to make the wild “hair”.

It was an EASY project for Miss Sarah to help me with and the twenty of them we whipped up were decorated in less than twenty minutes…over a delightful conversation of Barbies and American Girl stories.

This is SO MUCH MORE fun that simply buying a snack and taking it to school – I wish everyone had the time to do this!

Yes, we made 40 because everyone needed a “Thing 1” and a “Thing 2″…..
so they are mini muffins.
Kinda cute – eh?
WHERE do you get cotton candy?
Think movie theaters or Family Video — it’s $1.99 a bag.
You could use the colored cotton candy and make Truffla Trees, in honor of the new Lorax movie!

Amish Friendship Bread: Strawberry Lemonade Cupcakes

If you have been playing with us – today is day #10!
If you haven’t, you can see the starter HERE

Today, we are making Strawberry Lemonade Cupcakes!

1 cup Amish Friendship Bread Starter
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 small box sugar-free strawberry Jell-O gelatin
3 eggs
1/2 cup milk
1/2 cup oil
1/2 cup applesauce
1/2 teaspoon vanilla

Preheat oven to 350° F (177° C).
In a large mixing bowl, add ingredients as listed, mixing well. Line muffin tins with cupcake wrappers (YES, I know mine are Christmassy — I bought them on holiday clearance, LOL) and fill muffin cups halfway. Bake for 20 minutes or until toothpick inserted in the center comes out clean. Let cool and then frost. It made 23 for us.

2 cups powdered sugar
1 tsp lemon extract
2 tsp lemon juice
1/4 cup butter or shortening.
Just let them all rip together in the mixer until nice and fluffy – then frost you cupcakes. I also let Miss Sarah put a little pink sprinkles and yellow sprinkles on them so they were “pretty”