Well about 6 months ago my sweet Mackenzie told me that she wanted to have a Tangled birthday party. I was very excited about the theme and could not wait to come up with the treats for it. One of my favorite things to do is throw birthday parties for my daughters :) I love the decorating and of course the baking. We had my iced sugar cookies which have been a birthday tradition in our family since my oldest daughters First birthday party- the only thing that changes is the shape. I also made chocolate covered Pretzel rods that looked like Rapunzel’s tower and then cupcakes. I made a special Rapunzel tower cupcake for the birthday girl.
How to make the Rapunzel Tower cupcake:
Toilet paper roll
a Dowel rod
Various shades of grey paint
Ice cream cone
purple candy melts
yellow embroidery thread
You will paint your toilet paper roll to look like a stone tower and take the embroidery thread and make a braid. The ice cream cone you will want to coat in the candy melts. Cut the dowel rod to the height you want the tower to be including the Cupcake on top and then hot glue it sticking straight up on a paper plate. Once you have baked your over-sized cupcake you will want to first put the toilet paper roll and then place the cupcake on top of the dowel rod. Next you will take purple icing and ice the cupcake and then place the ice cream cone on top. Finally cut a window out of the cardstock and attach it with the braid coming out of it to the side of the cupcake. There you have it a very cute Rapunzel tower cupcake for your birthday girl
Rapunzel Tower Pretzels
These are the pretzels I made for the party. To make them you will need short pretzel rods, bugles and some candy melts and royal icing. I first took some white candy melts and melted them and then added just a touch of Super black icing color to make it grey. Then I dipped the pretzels in my grey “chocolate” mixture and put a bugle on top and laid it down on wax paper to harden.
Once they are done hardening you will want to melt your purple candy melts and then dip just he bugle tips into the purple and lay them back on the wax paper to harden. After they were hardened I took some royal icing and piped on the details (the window, braid and bow)
I looked around a little bit for some Rapunzel decorations, but there were not a lot and plus for me part of the fun is coming up with my own. I ended up sticking with shades of purple for the streamers and balloons and used a few purple fake flowers here and there. One of my favorite decorations was the long braid of Rapunzel hair that went all along the banister for our stairs. I also made a Happy Birthday banner- something I have started doing for my girls parties the past couple of years.
If you need an idea for party favors what I did was bought water-color paints and made labels for them with a picture of Pascal and called them Rapunzel paints.
We had so much fun at the party and I think it was just what the birthday girl was wanting. If you are thinking about doing a Tangled party for your sweet princess I hope that some of these ideas help you to have “The BEST day EVER!!!”
The Sweet Birthday girl!
I made these cupcakes last year for one of my daughters Valentines Day Parties at school. I got the idea from the Martha Stewart. They are quick, simple, yummy and of course super cute! I decided to make them again this year so I could share them with all of you.
They really are simple for the cake I actually just used a Devils food cake mix and the icing is a chocolate ganache recipe they are enjoy using in various recipes for example in my Smores cookie-whiches :) so you can go there to get the ganache recipe. I mixed my cake batter according to the package direction, and then filled my lined cupcake tin. IMPORTANT- make sure you only fill them about half way otherwise the cupcakes puff up too much. As soon as they were done baking I used a piping bag and filled the center with some Buttercream frosting (save some of your frosting to pipe your “love” on top) If you are trying to keep things simple just use some store bought frosting, but you could also make your own buttercream frosting my favorite recipe is the Fluffy Vanilla Buttercream Frosting. While the cupcakes are cooling mix up you chocolate ganache once it is made I would let it set for about 5 minutes then take you cupcakes and dip them in the ganache until the tops are covered I usually go back through a second time and dip each cupcake once more. Once they are all dipped you need to let the ganache harden I leave mine for a couple of hours. Once the ganache is set take you piping bag switch out you tip and pipe the “LOVE” on top and you are done. Super cute cupcakes that are sure to impress whoever you decide to share them with :)
This year for Halloween my oldest daughter decided to be Hermione from Harry Potter. Our long time friends we trick or treat with every year were all characters from Harry Potter as well. There was a Harry Potter, Draco Malfoy, Ginny Weasly and Hedgwig in addition to my Hermione. When I was trying to decide on what sweet treat to make for our Halloween dinner together I decided this was the perfect time to try out the Butterbeer cupcake recipe I found on the Sweet Tooth blog.
These cupcakes were definitely a hit with all our little Hogwarts students and the adults too. Whether you are a Harry Potter fan or not I recommend you try out this recipe!
Butterbeer Cupcakes and Butterscotch Ganache
- 2 cups flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 3 large eggs
- 1-1/2 tsp vanilla
- 1 tsp butter flavoring
- 1/2 cup buttermilk
- 1/2 cup cream soda
- 1 11-oz package butterscotch chips
- 3/4 cup heavy cream
- Preheat oven to 350 degrees and line cupcake tins with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffly, about 2-3 minutes.
- Beat in eggs one at a time, scraping down the sides of the bowl between each.
- Add in vanilla and butter flavoring.
- Combine buttermilk and cream soda in a small bowl and alternate adding that combination with the flour mixture with the mixer on low, starting and ending with the flour.
- Fill cupcake liners 3/4 full and bake for 15-17 minutes, or until cake tester comes out clean. Cool completely on wire racks.
- while the cupcakes are baking make the Butterscotch ganache- melt butterscotch chips and heavy cream together using a double boiler until completely smooth. Cool to room temperature to allow the ganache to slightly thicken.
- Fill a plastic squeeze bottle with the ganache and once cupcakes are cool insert tip into each cupcake, filling until the ganache starts to slightly overflow.
Butterbeer Buttercream Frosting
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup butterscotch ganache
- 1 tsp vanilla
- 1 tsp butter flavoring
- 1/8 tsp salt
- 1 lb powdered sugar
- Splash of cream (as needed)
- Cream butter in the bowl of an electric mixer until light and fluffy.
- Add ganache, vanilla, butter flavoring, and salt and mix until well combined.
- Beat in powdered sugar and allow it to come together for about 2 minutes.
- Add cream a tablespoon at a time until desired consistency is reached.
- Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.
Hermione loved the cupcakes
Sorry I have not posted much lately- I just got back from a family vacation to one of my favorite places- Disney World! While I was there I did get started on a little project that you all will get to benefit from in the future. I am hoping to try to recreate and then share the recipes to some of my favorite Disney desserts. If you look back to past blog post you will find I have already done this to my very favorite Disney dessert the pineapple coconut bread pudding from ‘Ohana!
Let me go ahead and wet your appetite the first 2 desserts I am going to try to recreate are the following cupcakes which can be found at the Starring Rolls Cafe in Disney’s Hollywood Studios.
Red Velvet Cheesecake cupcake
I enjoyed lots of desserts while I was on vacation and there are a couple more I would like to try to make but I am going to old off on sharing those with you until I get these cupcakes mastered :)
* Check out my I heart Fall…apple pocket pies post- I have a giveaway going on right now!*
I have always loved coconut cake and I am not talking about a white cake with buttercream icing and some coconut thrown on top. I mean cake that taste like coconut with a coconut icing. There are a lot of coconut cake impostors out there these days, but these coconut cupcakes are the real deal! They are are made using coconut milk which I think give them a great flavor and they are super yummy. If you are a coconut fan you will want to take my word for it and give these a try for sure
- 1 1/2 cups sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
- 1/4 tsp almond extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chilled coconut milk
- 1/2 cup sweetened shredded coconut
- preheat oven to 375 degrees. Line a baking sheet with parchment. Line your muffin pan with cupcake papers and place on the lined cookie sheet. Then spray the top if the muffin pan with cooking spray
- In a food processor, finely pulverize the sugar (just let the sugar go in the food processor for about 2 minutes) Add the butter and process to blend butter and sugar well. Add eggs and extracts to the butter-sugar mixture and process to blend
- In a separate bowl mix all the dry ingredients (flour, baking powder, baking soda and salt) Next fold this into your food processor mixture and pulse to blend a bit. Add the chilled coconut milk and blend well. Fold in the shredded coconut mixing briefly
- Fill the muffin cups till they are almost full (I did about a heaping 1/4 per spot). Place on the upper rack of the oven and immediately turn the temperature down to 350 degrees and bake 25-30 minutes or until the cupcakes are golden and spring back when gently pressed. Cool well.
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 3-6 T of coconut milk, as needed
- 1 tsp pure vanilla extract
- 1 tsp coconut extract
- 1/4 tsp almond extract
- Using the whisk attachment of you mixer cream the butter and add the sugar and continue to mix until all combined, add in the extracts and mix. Now add the coconut milk a Tablespoon at a time and mix on high until you have a nice fluffy icing which looks similar to a nice fluffy buttercream
- You can then smear or pipe the icing onto you cooled cupcakes and top with some more sweetened shredded coconut
Have a great weekend and happy baking! I would love to hear what you are baking up this weekend.
I used my new large star tip to ice the cupcakes and then sprinkled on
some sweet shredded coconut and some pretty iridescent pink pearl nonperils
It is Friday and what better way to kick off the weekend than to splurge on this over the top cupcake. It is a dark chocolate cupcake with a fluffy buttercream frosting topped of with some chocolate sprinkles, but wait there’s more…take a bite and find a surprise inside -chocolate chip cookie dough.
These can be made with any type of cake- I found a dark chocolate cake mix at the store that I was curious about trying so I used that. Then I grabbed my favorite chocolate chip cookie dough recipe to create the filling. The only adjustment I made in my cookie dough was replacing the egg with milk (I used 2 Tbs of milk per egg). You really could use any chocolate chip cookie recipe you wanted.
Want to know how to make these? It is actually quite simple. The first step is to make your cookie dough then put in on a cookie sheet lined with parchment paper like you would to bake, but instead of heading to the oven with your cookies stick the pan in your freezer instead and leave there overnight. The next day mix up your cupcake batter whether you use a mix or prefer from scratch really does not matter. I do think if I made these again I would look for a bit denser chocolate cake recipe. Once you have the cake batter finished just fill your cupcake pans about 3/4 full. Now get your cookie dough balls from the freezer and just set one on top of each batter filled cup and follow the baking instructions on the cupcake recipe you are using.
When you remove them from the oven you probably will not even be able to tell you hid that cookie dough in the middle!
The last step is the frosting. When I was looking at fellow bloggers who have made similar cupcakes most did a cookie dough frosting for their cupcakes. I actually made one of their recipes for a cookie dough buttercream frosting, but found it was a bit too gritty and just not the taste I had been hoping for. A true cookie dough lover may enjoy the cookie dough frosting but I decided to go with my favorite Fluffy Vanilla Buttercream Frosting. I did however like how the cookie dough frosting looked so I decided to grab just a dab of Wilton brown icing color and tinted my icing just a touch :)
I must say these really are very tasty!
Y’all have a great weekend