Decorative Delectables

Tiramisu Cupcakes 

Cadbury Flake Cupcakes 

Neapolitan Cupcakes

Strawberry & Creams Mini Cupcakes

Rainbow Cupcakes!

Vanilla Flower Cupcakes

Chocolate Fairy Cupcakes

White Chocolate Sponge Cake With Chocolate Ganache 

Carrot Cake Squares

(Source: sweetalchemies, via getdelici0uscandy)

(Source: al-maaa, via seductivefood)

Mini Mocha Cupcakes

bakeitinacake:

In honor of the crazy rainstorm happening in Seattle right now (over an inch and a half of rain… and counting!), here’s the recipe for my Rainy Day Cupcakes.

schnauzerheart:

Apple pie cupcakes

(makes 24 cupcakes)

For the cake:
3 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 eggs
1 cup vegetable oil
1/2 cup sour cream
2 tsp vanilla
2 cups grated apples (2 granny smith, 2 gala)

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. In medium bowl combine dry ingredients: flour, granulated sugar, brown sugar, baking powder, soda, salt and cinnamon.
3. In large bowl combine eggs, vegetable oil, sour cream and vanilla and whisk together.
4. Gradually add dry ingredients to wet ingredients and whisk until combined.
5. Fold grated apples into the cake mixture.
6. Fill cupcake liners 2/3 full with batter.
7. Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
8. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.

For the apple pie filling:
3 apples, finely chopped (2 granny smith, 1 gala)
1 Tbsp unsalted butter
2 Tbsp light brown sugar
1 tsp lemon juice
1/4 tsp cinnamon

1. Place chopped apples, butter, brown sugar, lemon juice and cinnamon in medium size pan and cook over medium heat for about 8-10 minutes, until apples are tender. Stir occasionally.
2. Allow mixture to cool.
3. Use an apple corer to remove the center of the cupcakes and fill with apple pie filling.

For the icing:
2 sticks unsalted butter, room temperature
3 large egg whites
3/4 cup light brown sugar
1 tsp vanilla
cinnamon to taste

1. In bowl of stand mixer combine egg whites and brown sugar. Place over a pan of simmering water and whisk continuously until the sugar is dissolved, about 2 minutes. (The mixture should feel smooth when rubbed between your fingers)
2. Attach bowl to mixer fitted with whisk attachment. Starting on low speed and gradually increasing to medium-high whisk until fixture if fluffy and glossy, about 10 minutes.
3. Change mixer to paddle attachment and on medium speed add butter a few tablespoons at a time, mixing well after each addition.
4. Add vanilla and cinnamon to taste and mix well.
5. Place icing in a piping bag fitted with a large round tip and squeeze a dollop on top of each cupcake.

For the pie crust topper:
1 refrigerated pie crust
cinnamon & sugar
mini apple pie cookie cutter

1. Bring one refrigerated pie crust to room temperature by sitting on counter for about 15 minutes.
2. Lightly flour surface and roll out pie crust.
3. Use mini apple cookie cutter to cut pie crust toppers.
4. Place on baking sheet and sprinkle with cinnamon & sugar mixture.
5. Bake at 400 degrees for 5-7 minutes.
6. Garnish cupcakes with mini pie crust apples.

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