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Maple Hedgehog Cupcakes!

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Hedgehog Cupcakes

Hedgehogs are the MOST adorable things, and these yummy maple cupcakes capture all the cuteness in edible form!

Seems like hedgehogs are all the rage these days. I’ve seen slippers and t-shirts and recently found the MOST adorable hedgehog salt and pepper shakers at Target.

I love them. I think they fall into the category: “so ugly they are cute”, in the animal kingdom…along with the walrus and basset hound…

In any case, I decided that the cupcake world needed a cute (and EASY) version of these, and here they are!

Hedgehog4

Now, the dilemma of every blogger of desserts is this: who do I give these to, so that I don’t eat them all and gain 500 pounds?

I had an obvious answer for these little hedgehogs: Warner Press!

You see, about a year ago at this time I was getting ready for the publication of my first cookbook, and I was partnered with an absolutely WONDERFUL publisher~ Warner Press. Through the process, many of the people I worked with became dear friends. One of those friends HATES hedgehogs. In fact, it is a long-standing office joke that Regina despises the cute little rodents. Obviously, she needed Hedgehog cupcakes~ so I went for a visit!

Warner Press

We had a fun day of cupcakes and catching up- and I promised them I would tell you all about the (adorable!) boxed set of Hedgehog cards that Regina reluctantly approved for publication. She was so convinced that they would be an epic fail, that she agreed to a wager: If the hedgehog cards make it into the top 10 selling items at Warner Press she would take them all out for dinner…and they are close…!

Hedgehog Cards!

I love them, and thought I’d give you all a chance to purchase some (and maybe put them into the top ten best selling items?!?!) They would be a cute gift for Mother’s Day! Click here to see the rest of the fun hedgie pictures and to order.

The cupcakes are as easy as can be! Here’s how we put them together: (printable recipe)

INGREDIENTS:

  • 1 boxed cake mix (plus water oil and eggs to make according to package)
  • 1 tub of pre-made vanilla frosting
  • 2 teaspoons of maple flavoring
  • 1 cup of chocolate jimmies
  • 1/2 cup of Wilton’s Candy Melts in dark chocolate (or you can use mini chocolate chips)
  • 1/4 cup of Wilton’s Candy melts in pink.

DIRECTIONS:

  • Make cake mix according to package and bake as cupcakes for recommended time and temp. Cool completely.
  • Place frosting into a small bowl and heat for just 15-20 seconds in the microwave until soft. Add maple flavoring and stir until combined.
  • Dip tops of cooled cupcakes into frosting and pull into a slight “point” on one end of the cupcake for a little nose (see photo)
  • Immediately (over a plate) pour and pat jimmies into place, opposite the “point”, leaving a small circular section empty for face. Finish all cupcakes this way ( if you use mini chips for eyes you should place them now, before the frosting hardens)

Hedgehog cupcakes 10Hedgehog cupcake11

  • Melt candy melts in the microwave in a small bowl in 30 second increments, stirring in between until smooth.
  • Place each color in a small zip-top bag and seal.
  • Clip a small corner off and squeeze out drops of chocolate for the eyes and pink candy melts for the nose- right on the end of the “point” left by the frosting.
  • Allow cupcakes to harden up.
  • Enjoy!!!!

Hedgehog cupcakes

My thoughts: Cute and easy! Plus that maple frosting is YUM-MY! You certainly could use your own favorite cupcake recipe for these too- I just used a cake mix for simplicity. Such a fun recipe for kids too! Gotta love those hedgehogs– right, Regina?!?  Enjoy!! ~r

Hedgehog2

Other unique cupcakes from Easybaked: (click a photo to see the recipe)

Apple cupcakes filled with seedsPancake Cupcakes!!!!Root Beer Float Cupcakes!!!!Bomb Pop Cupcakes!!!

Cheesehead Cupcakes!

Cheesehead Cupcakes!!!!!These colorful Green Bay Packer CHEESEHEAD cupcakes are the perfect treat for game day!!!  Make them in YOUR team colors and start the season off with some fun!

Today is the day!!!!  NFL football season starts!!!!  Tonight it’s the Packers vs. Seattle (GO PACK GO!!!!!!!), and I had to add some cheese on these fun little cupcakes to make them just perfect!

Wait— what’s inside?  That’s what makes these so much fun!!!!!

Green Bay Packer Cupcakes!A little splash of team color hidden in the middle.  You can make these in any team colors you want- but if you make them for the Chicago Bears or the Detroit Lions you will need this tutorial here to make your cupcake toppers. 🙂

Here is how we made these: (printable recipe)

INGREDIENTS:

  • One boxed white cake mix (plus water, oil and eggs to make according to box)
  • Green and gold food color gels (or your team colors)
  • 2 sticks (1 cup) of salted butter, softened
  • 2 sticks (1 cup) of unsalted butter, softened
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla (or any flavoring you’d like to add to your frosting)
  • 1 bag of Wilton’s candy melts in yellow (if you want cheesehead toppers!!)  You will also need little triangle chocolate molds for these.

DIRECTIONS:

  • Make cake mix as directed on box, and take about 1/4 of the batter and mix it with yellow food color gel.
  • Using a cake pop maker or a small mini muffin tin, make 24 small, baked balls of cake in yellow. (click here for pictures of how to make these cake balls)
  • Color remaining batter with green food color gel.
  • Preheat oven to 350F degrees.
  • Spoon a little bit of green batter into 24 cupcake liners placed in muffin tins.
  • Place one cake ball in each cavity in the center of the green batter.

Cheesehead Cupcakes!!!

  • Carefully spoon more green batter over the top of each yellow cake ball, filling each cup only 2/3 to 3/4 full (be careful to not over-fill. That is easy to do when you are focused on covering up that cake ball!)
  • Bake at 350F degrees for 15-18 minutes.
  • Allow cupcakes to cool completely.
  • Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy.
  • Divide frosting in half and color one half gold and the other half green. Place each color in a zip top bag that has been fitted with a decorating tip.
  • Pipe yellow icing on 1st followed by green and top with a bit of cheese!!!!!

Cheesehead Cupcakes!!!!!To make little cheese head cupcake toppers:

Say Cheese!!!!

Yes, that is a tire pressure gauge…..

  • Melt yellow candy melts in a microwave-safe bowl, in the microwave, in 30-second increments, stirring in between.
  • Put candy melts into a sturdy zip top bag, clip a corner and pipe into triangle candy molds.
  • Tap on counter to remove bubbles, and place in the freezer for 5 minutes, or until completely hardened.
  • Turn mold upside down and tap on counter to remove chocolate.
  • Repeat this process.
  • Allow the triangle chocolates to return to room temperature, and use whatever you find handy to put “holes” in your cheese.  I used a (cleaned in hot soapy water) tire pressure gauge for mine.  Let’s hear it for problem solving in the kitchen!!!!!!

Green Bay Packer Cupcakes!

My thoughts:  These are just plain fun.  I recommend using a cake pop maker for the center circles.  It really does take less time and it makes the most adorably round little cake balls.  Plus you can make a Polka-Dot cake with it too!!!  I hope you get a chance to celebrate your team with these fun and colorful cupcakes!!!  IT’S FOOTBALL SEASON!!!!!!

 

Cheesehead Cupcakes!!!

Other fun cupcake recipes you might enjoy:

Peanut Butter Cupcakes!!Coconut Cupcakes!!!Brownie Oreo Cookie CupPile of Cupcakes!

Root Beer Float Cupcakes!

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Root Beer Float Cupcakes!!!!These cupcakes capture all the summer flavors of a root beer float~ all you need is a frosty mug!

People ask me a lot about if I would ever open a bakery, and I always say no.  I can’t imagine making hundreds of the same thing every day.  My favorite part of baking is the process of creating something new.

I thought about this recipe for a long time.  I wanted root beer in the cupcake and root beer in the frosting, but how to create that “scoop of ice cream” flavor without actually using ice cream?  I sometimes cheat in my photos by using scoops of frozen cool whip instead of ice cream.  It melts slower and keeps a scoop shape longer under the heat of my photography lights.  I decided to try Cool Whip as my scoop of ice cream for these cupcakes.

Oh my.  If I could jump up and down and point giant neon arrows toward this cupcake recipe I would.  These are so, sooooooooooo good. You need to make these!!!  They even use a cake mix, so they aren’t horribly complicated.  That Cool Whip…with the root beer buttercream…. perfect.

Root Beer Float Cupcakes!!!Here’s the recipe: (printable version)

INGREDIENTS: (makes 24-26 cupcakes)

  • One boxed white cake mix, plus water, oil and eggs to make according to package.
  • 1 cup of root beer
  • 5 teaspoons of root beer concentrate (divided)
  • 1 stick (1/2 cup) of salted butter (softened)
  • 1 stick (1/2 cup) of unsalted butter (softened)
  • 1 1/2 cups of powdered sugar
  • 2 tubs of Cool Whip (frozen)
  • Sprinkles and straws (optional)

DIRECTIONS:

  • Make white cake mix as directed on box.
  • After beating cake, add root beer and 3 teaspoons of root beer concentrate. Mix well until combined.
  • Place cupcake liners in muffin tins and fill each one only about 1/2 full (these cupcakes rise a bit higher than just a plain mix)
  • Bake according to package directions, remove from oven and cool completely.
  • Make buttercream by adding both butters, powdered sugar and 2 teaspoons of root beer concentrate to a mixing bowl and beating on high for 4-5 minutes until very light and fluffy.
  • Place frosting into a sturdy zip-top bag that has been fitted with a large round decorating tip in one corner.
  • Assemble cupcakes one at a time.
  • Use a medium cookie scoop and place a ball of frozen Cool Whip in the center of a cupcake.
  • Pipe round “bubbles” around it immediately, by squeezing the frosting out into a circle and then pulling straight out.

Root Beer Float CupcakesRoot Beer Float Cupcakes

  • Only have one container of Cool Whip out at a time, and if it starts to get soft, switch it back into the freezer to harden up.
  • Keep these chilled until you serve them.
  • Just before serving, add some sprinkles and a straw for a root beer float feel!
  • Enjoy!!

Root Beer Float Cupcakes!!My thoughts:  Such a fun summer dessert.  It is actually very light and not too sweet because a lot of the topping is just Cool Whip.  I was really happy with how this experiment came out and I can’t wait to make them again!  Enjoy!!!!!

Root Beer Float Cupcakes!!

Our very first cookbook is available for purchase this week!!!  Check it out in our new “Store” tab.  You can also find our greeting cards from Warner Press and our fun new recipe notecards distributed by Trifle Recipe Cards there.

These aren’t our first cupcakes that recreate a yummy beverage!  Try these other fun recipes:

Lime Soda Cupcakes!!!!Malted Milkshake CupcakesStrawberry Lemonade Cupcakes!!!!Baileys Irish Cream Cupcakes

Bomb Pop Cupcakes!!

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Bomb Pop Cupcakes!!!!!! Does anything scream SUMMER, or FOURTH OF JULY like Bomb Pops?  These adorable cupcakes capture the flavors of an iconic summertime popsicle and make a perfect holiday treat!

You know those memories from childhood that spring up unexpectedly and make you smile?  Bomb Pops have that effect on me.  My brother and I always spent a week or two at my grandparents house each summer.  They had an immaculately clean garage with a huge freezer in it.  Grandma would always keep a box of bomb pops inside for our visits.  I remember so clearly, sitting out on her porch eating these in the evenings, letting the drips of sweet popsicle land on the cement by my bare feet.  Every time I eat one, it’s like traveling back in time to those days.

I wanted to capture the flavors of these summer treats in cupcake form, and I love how these turned out!  The kids in my life who tried them exclaimed, “These taste like popsicles!”

 I consider that a success!

Bomb Pop Cupcakes!!!

These were not hard to make at all- simply add jello to white cake mix and pipe the batter into cupcake liners in layers.

Here’s how we made them:  (printable recipe)

INGREDIENTS:

  • One boxed white cake mix (with oil, water and eggs to make according to package)
  • One small box of blue raspberry Jell-O (Jolly Rancher had this flavor, and Jell-O has a Berry Blue that works)
  • One small box of Cherry Jell-O
  • 2 sticks of salted butter (at room temperature)
  • 2 sticks of unsalted butter (at room temperature)
  • 3 cups of powdered sugar
  • 3 teaspoons of lemon extract or flavoring (technically the flavor in the popsicles is lime…but I couldn’t easily get my hands on lime extract.  The lemon was great- but feel free to use lime instead, if you want!)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make cake mix as directed on box, and divide batter equally into two bowls.
  • Add 3 Tablespoons of Blue Raspberry Jell-O to one bowl, and 3 Tablespoons of Cherry Jell-O to the other bowl.
  • Mix each bowl of batter until well combined
  • Place each flavor of batter into a large, sturdy (I use freezer-type) zip top bag.
  • Clip a corner off the bag of Blue Raspberry batter and evenly pipe into 24 cupcake liners placed into muffin tins.
  • Clip a corner off the bag of Cherry batter and evenly pipe over the top of the Blue Raspberry batter.
  • Bake cupcakes as directed on boxed mix, remove from oven, and cool.
  • Make frosting by combining butters, powdered sugar and lemon extract in a large bowl.  Beat on low until combined and then high, until light and fluffy.
  • Put frosting into a large, sturdy zip-top bag that has been fitted with a decorating tip, and pipe frosting on the top of each cupcake.
  • Decorate as desired.  I saw these cute little Mike and Ike “popsicle” toppers on a fun site called Party Pinching. They were fun and easy to make, but they use toothpicks and could be dangerous to serve- especially to kids.  I love how cute they are, but I can’t recommend them.  Use cute sprinkles and maybe a popsicle stick instead!
  • Enjoy!

Bomb Pop Cupcakes!!!!

My thoughts: These were really easy to put together and the fruit flavors are so refreshing!  I love the patriotic colors too!

Just as a note: the blue layer of cupcake rises to the top, just a little bit, so don’t panic! You will still have nice layers of the two flavors.  

I really hope you get a chance to try these treats in celebration of summer!  Enjoy! ~r

Bomb Pop Cupcakes!!!Other fun summer treats to try:

Confetti CupsRaspberry Truffle TartMini chocolate chip cookie cheesecakesCreamy Mango Pops!

Caramel Oreo Brownie Bars

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Caramel Oreo Brownie BarRich and gooey, these brownies are filled with soft caramel and Oreo cookies.  Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are.  It is hard to describe the yumminess…You need to try these.  I need to make these again, because they are already gone.

Caramel Oreo Brownie Bars!I’ve shared this recipe before on Easybaked, a very long time ago.  It is a wonderful recipe I called caramel chip bars.  This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!!  Lol.

These are very versatile brownie bars.  I make them all the time with a variety of cake mix flavors and chips.  It is a perfect way to use up half-empty bags of chips.

Caramel Oreo Brownie Bars!!!This time….I added Oreos, and the result was too incredibly yummy to not share with you all.  So here you go: (printable recipe)

INGREDIENTS:

  • 1 box of chocolate cake mix
  • 1/3c. oil
  • 2 eggs
  • 1 bag of semi sweet chocolate chips
  • 1 bag of white chocolate chips
  • 1 box of Double Stuf Oreos
  • 1/2 cup of butter
  • 32 unwrapped Kraft caramels
  • 1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 350 degrees.  
  • Line a 9×13″ cake pan with foil.  
  • Combine cake mix, oil and eggs.  
  • Blend well and stir in all of the chips (mixture will be very thick).  
  • Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).  
  • Bake for 10 minutes.
  • While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.  
  • Cook over low/medium heat until melted and smooth (stir constantly!)
  • When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Oreo Caramel BrowniesOreo Caramel Brownies

  • Spread caramel over Oreos.  
  • Top with remaining cake/chip mixture.
  • There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel.  Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered.  It is ok to have a few gaps.

Oreo Caramel BrowniesOreo Caramel Brownies

  • Bake an additional 25 to 30 minutes.  
  • Remove from oven and cool 20 minutes.  
  • Gently lift from pan and peel foil from edges.  
  • Cool completely before cutting. Makes about 24 bars.

Caramel Oreo Brownie Bars!!!

My thoughts:  You have to make these!!!!!!! YUM!!!!!

Caramel Oreo Brownie BarsLove caramel?  We do too!!!  Here’s a few more caramel- filled recipes from Easybaked:

Caramel Cheesecake!!Dulce de Leche caramel sauce form a canSalted Caramel Cookie Cups (2)Caramel Fudge Brownies!!

Andes Mint Layer Cake

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Andes Mint Layer Cake!

This rich chocolate cake has a huge layer of Andes Mint whipped filling and is drizzled with fudge topping.  The perfect chocolate dessert!

Tah Dah!!!  One last melted frosting recipe…for now…This one has yummy melted chocolate frosting inside and poured all over the top.  YUM!!!!!!

I love making this cake in various forms.  It is SO quick and easy to put together and everyone loves it! This time I added Andes mint candies for a refreshing mint twist to this recipe.  I think you will love it!! Andes Mint Cake!!

Here’s the recipe:  (printable version)

INGREDIENTS:

  • 1 boxed chocolate cake mix (with oil/eggs/water to make according to directions)
  • 2 packets of Dream Whip  (found near the jello/pudding boxes at the grocery)
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa powder
  • 3 tablespoons powdered sugar
  • Andes Baking Chips 10 oz
  • One container of pre-made chocolate frosting

DIRECTIONS:

  • Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit, spray the pan with non-stick spray, and place it in the bottom of each pan so that the cake comes out easier).
  • Cool cakes completely on a wire rack and while they are cooling make your whipped filling:
  • Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
  • Using a mixer, beat until stiff peaks form (3-4 minutes)
  • Fold in Andes mint baking chips, saving aside a few for topping.
  • Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave.  Heat until frosting is melted into a hot fudge consistency.
  • Use a large serrated knife to level your two cakes.
  • Place 1st cake on serving plate, leveled edge up.
  • Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
  • Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
  • Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
  • Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
  • Sprinkle the remaining Andes Mint bits on top.
  • Refrigerate until serving, this will make the middle layer firm and easy to cut.

Andes Mint Cake!!!!

My thoughts:  I love this cake.  It is a beautiful dessert that is just so quick and easy to put together!

That creamy mint filling….oh my. I hope you get a chance to try it!  Enjoy!  ~r

Andes Mint cake!!!!

Other yummy chocolate treats here on easybaked:

Brownie Oreo Cookie CupGerman Chocolate PieRich Chocolate Ganache Mini CupcakesCaramel Fudge Brownies!!

Cinnamon Upside Down Cakes

Cinnamon Upside Down Cakes!!
These little mini cinnamon cakes are the perfect make-ahead treat.  Perfect as dessert and such a sweet and yummy breakfast!  Dripping with sweet glaze, these will be a new family favorite, and the best part?  They use a cake mix and they are SO easy!!!

Ready to make these fun little cakes? Click here for the printable recipe.

INGREDIENTS:

  • 2 cups brown sugar (packed)
  • ½ cup butter (melted)
  • 2 tablespoons cinnamon
  • 36 pecan halves (optional)
  • One boxed yellow cake mix
  • Water, oil and eggs to make mix according to box
  • 1 cup of powdered sugar
  • 1 to 2 tablespoons of milk
  • ½ teaspoon of vanilla

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Spray two muffin tins with non-stick cooking spray
  • Place brown sugar, cinnamon and melted butter into a small bowl and mix until well combined.
  • Spoon sugar mixture evenly into all 24 cups of the muffin tins.
  • Use a mini tart shaper or a wooden spoon to press sugar mixture flat into the bottom of each cup.
  • Place 3 pecans on top of sugar.
  • Make cake mix according to box instructions.
  • Scoop batter over the top of sugar and pecans.  Fill each cup about 2/3 full.

Cinnamon Upside Down Cakes!!Cinnamon Upside Down Cakes2

  • Bake at 350F degrees for 18-20 minutes.
  • Remove from oven and quickly run a small knife around the edge of each cup.
  • Using oven mitts, place a wire cake rack on top of the muffin tin and flip the pan and rack over so that cakes are upside down on the rack.
  • Gently lift the muffin tin up and allow the cakes to pop out. Some sugar will remain in the bottom of each cup, which is fine.
  • While cakes cool, make a glaze by mixing milk, vanilla and powdered sugar together in a small bowl.  Add extra milk or powdered sugar to make glaze a thick frosting consistency- not very runny.
  • Spoon glaze into a small zip-top bag and seal the top.
  • Clip a corner of the bag and drizzle glaze over the tops of each little cake.
  • ENJOY!

Cinnamon Upside Down Cakes!!
My thoughts: These are really easy little treats and they are gobbled up fast!  I’ve made them twice now and everyone asks for the recipe. I made my second batch without the pecans on half of them.  They were still wonderful and make this recipe yummy for even people who don’t like or can’t have nuts. Keep them covered up and they last a few days- a perfect make-ahead Christmas morning treat!  

Cinnamon Upside Down Cakes!!!
Other yummy ideas from easybaked:

Cinnamon Roll Cheesecake!!Cinnamon Roll Filling in a yummy cupcake!Brownie Oreo Cookie CupSpiced Mocha and Tim Tam Slams!

Creepy Broken Glass Cupcakes!

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Broken glass Cupcakes!!!
These delicious Red Velvet cupcakes with smooth cream cheese icing are topped with all the makings of a horror movie (or, according to my friend Ricky, a Stephen King novel!).  These are just in time for your creepy October festivities!!

[and if you aren’t a fan of the decorations, they are an amazing cupcake all by themselves!]

Ok.  These were really fun to make.  I’d seen SO many examples of these online– this is not an original idea.  However, I made it my goal to create these in the easiest possible way, with the fewest steps and NO candy thermometers!  Not original, but EASY!!!

Broken glass Cupcakes 2
Note:  I did a cake mix fix by swapping out the water and oil for milk and butter and adding one extra egg.  It was SO good!  (Thanks for the idea Rex!) Heavy and moist cupcakes with exceptional flavor.  I highly recommend it, but you can certainly make the mix as directed for these cupcakes.

Here’s how they are made: (printable recipe)

INGREDIENTS:

The cupcakes:

  • One boxed Red Velvet cake mix
  • Milk (in the same amount as the water required by the mix)
  • Eggs (in the same amount as required by the mix PLUS one extra egg)
  • Butter (twice the amount of oil required by mix- for example if the box calls for 1/2 cup of oil you would use 1 cup of butter).  Measure and then melt before adding to mix.

The icing:

  • 1 package (8 oz) cream cheese (softened)
  • 1/2 cup of butter (softened)
  • 1 teaspoon vanilla
  • dash of salt
  • 4 cups powdered sugar
  • 1 cup white chocolate chips (melted)

The glass candy:

  • 1 cup of granulated sugar
  • 1/2 cup of light corn syrup
  • 1 teaspoon of clear flavoring (I used raspberry)

The edible blood:

  • 1 (14 oz.) can of sweetened condensed milk
  • Red gel food coloring
  • Black gel food coloring
  • 1 teaspoon of clear flavoring (I used raspberry)

DIRECTIONS:

I recommend making the decorations 1st (the glass and “blood”) and keeping them until just before your party to decorate with.  They will both keep for several days, so you can make them ahead of time.

Candy Glass:

  • Cover a cookie sheet with wax paper and spray the wax paper liberally with non-stick spray.
  • Place granulated sugar and corn syrup into a microwave safe bowl and mix them together.
  • Cover bowl with plastic wrap.
  • Microwave on high for 3 minutes.
  • Remove from Microwave and CAREFULLY remove plastic  wrap (beware of hot steam!)
  • Stir well and re-cover with fresh plastic wrap.
  • Microwave on high for another 3 minutes, but watch mixture after about 2 minutes. Because microwaves vary, you need to watch it to make sure it doesn’t start to turn color.  If you cook it too long it will be an amber color instead of the nice clear glass you want.  My microwave was perfect at 2 and 1/2 minutes.
  • CAREFULLY remove from microwave and CAREFULLY remove plastic wrap.
  • This is soooo hot and sticky– using caution to not touch any of the hot candy, pour it out over the greased wax paper and allow it to sit and harden completely (at least a couple of hours)

Candy Glass How-To Pics

  • When candy glass is hard, tap a knife tip into glass to break it into sharp pieces.  
  • Carefully (the pieces are actually sharp!) push pieces up off of wax paper and onto a plate.
  • Candy glass can be kept in a zip top bag or an air tight container for about a week. Moisture (including the moisture from the frosting on the cupcakes) will eventually start to break the glass down.

Candy Glass How-To

Edible Blood:

  • Place sweetened condensed milk into a small bowl and mix in red food color gel and flavoring until you get a brilliant red color.  Add a TINY bit of black (use a toothpick- black goes a long way!).
  • Mix and adjust until you get a nice dark red color.
  • Spoon “blood” into a zip-top bag and seal TIGHTLY.  Keep refrigerated until use.

Edible Blood!Cupcakes:

  • Make cake mix according to box (swapping in cake mix “fix” ingredients if desired)
  • Divide equally into 24 cupcake liners in cupcake tins.
  • Bake at 350F degrees according to times on box.
  • Remove cupcakes from oven and cool completely.

Frosting:

  • On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  • Add melted white chocolate to icing and beat on low until completely combined.
  • Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cupcakes.

Decorating:

  • Put parchment paper on a counter to protect it from all that red food coloring. 
  • [or- use a large platter or tray that you will serve the cupcakes on- blood splatter and all!]
  • Place frosted cupcakes on protected surface and press 2 to3 pieces of glass into the top of each.
  • Clip the corner on the bag of edible blood and drizzle over the top of the glass and the cupcakes, allowing it to drip down the sides of both.
  • Serve the same day after decorating.
  • Use care transporting and serve with plates and forks, or you will all have red fingers!!

Broken Glass Cupcakes3

My thoughts: These are such yummy cupcakes all by themselves.  But the decorating was SO much fun!  My friend Amber helped and we both were a little in awe of how realistic they looked…and how yummy they tasted!  I wasn’t sure how the sweetened condensed milk would taste on the cupcakes, but I added a little raspberry flavor and oh my…so good!

Setting up for photos was fun too…splattering fake blood everywhere and letting it drip off my cupcake stand was interesting…not my typical cupcake photo shoot!

I really hope you get a chance to try these– even if you just go for the yummy cupcake recipe minus the drama!

I will leave you with a little insiders look at my picture-taking experience:

Broken glass cupcakes-- food photography at its finest....lol!

So fun!!!

Here are some other fun “creepy” October recipes to try:

Mummy Oreo Pops!Spider Cupcakes!MISfortune cookies with caramel apple cupcakesHalloween Bundt Cake

Candy Corn Peanut Bars

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Candy Corn Peanut Bars!!
A chewy cookie crust topped with peanuts and sweet candy corn.  So many fun fall flavors in one  little bar cookie!

I confess.  I hate candy corn.  Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me.  This recipe is easily made with or without the candy corn.  The candy makes it pretty though…and that counts for a lot!

Candy Corn Peanut Bars!!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

  • 1 boxed yellow cake mix
  • 1/3 cup butter (melted)
  • 1 egg

Topping:

  • 3 cups mini marshmallows
  • 1 (10 oz) package of peanut butter chips
  • 2/3 cup light corn syrup
  • 2 teaspoons vanilla
  • 1/4 c. butter
  • 2 cups Rice Krispies
  • 2 cups salted, roasted peanuts
  • One bag of candy corn

DIRECTIONS:

  • Preheat oven to 350F degrees
  • In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg.  Mix well, kneading with clean hands at the end.
  • Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
  • Bake at 350F degrees for 12-14 minutes.
  • Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
  • Cool.
  • In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
  • Add Rice Krispies and peanuts and combine well.
  • Working quickly, spoon topping over marshmallows and then press candy corn on top.
  • Chill before cutting and ENJOY!

Candy Corn Peanut Bars!!


My thoughts:  I can’t believe it is already October.  When I spotted candy corn at the store I did a double take.  October….already?  These are an easy and fun treat for all of your fall parties and events.  Hope you love them!! ~r

Candy Corn Peanut Bars!!!
Other fun fall recipes:

Inside-out Caramel Apple!!Honey cut-out cookiesFall Acorn Cupcakes!Peanut butter Acorn Cookies!

Key Lime Layer Cake

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Key Lime Cake

Moist cake layered with buttercream and tart key lime filling.  A perfect summer treat!

Key lime pie is one of my favorite desserts.  It’s just so refreshing and fun!  Whenever I am pondering the question of what dessert to try in a restaurant I am always caught between chocolate and anything key lime.

I’ve already done a few key lime recipes here on Easybaked, but never a cake.  Until today…..

Key Lime Cake

The key lime filling is tart, but the sweet buttercream layered with it makes each bite a refreshing treat!

Here’s how to make it: (printable recipe)

INGREDIENTS:

  • One boxed yellow cake mix (with eggs, oil and water to make according to package)
  • 1 cup of key lime juice
  • 1 can (14 oz) of sweetened condensed milk
  • 1 egg
  • 2 sticks (8 oz.) of salted butter
  • 2 sticks (8 oz.) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla
  • 1/4 cup crushed graham crackers

DIRECTIONS:    (make filling 1st to save time)

Cake:

  • Make cake mix according to package and bake in two 8 or 9 inch round pans.
  • Turn cakes out of pans onto a cooling rack and cool completely.

Filling:

  • In a medium mixing bowl blend together key lime juice, sweetened condensed milk and egg until combined.
  • Pour into a small casserole dish and bake at 325F degrees for 15-20 minutes until center is set.
  • Cool completely (I make this 1st and place it in the fridge while I make the cake and frosting)

Frosting:

  • In a large mixing bowl, add softened butters, powdered sugar and vanilla.
  • Beat on high for several minutes until frosting is light and very fluffy.

Putting the cake together:

  • Trim the tops of cakes to make them flat using a large serrated knife.
  • Cut each cake into 2 layers using the same serrated knife.
  • Place 1st layer on a serving plate and lightly layer with frosting.
  • Spread 1/3 of the cooled key lime filling over layer
  • Place 2nd layer on top and repeat until last layer has been placed on top.
  • Frost entire cake (top and sides) with buttercream frosting.
  • Crush a few graham crackers and gently press the crumbs along the sides of the cake.
  • Decorate as desired.  I used little dollops of extra frosting and little lime green chocolates.

Key lime cake!!!(Aren’t they cute?!?)

Key Lime Cake!!

Key Lime Cake!!

Key Lime Cake!! 

My thoughts:  I love this cake so much!  It’s not only one of my favorite flavors, but it’s pretty and it holds together so well and cuts beautifully!  If you love key lime like I do, this is the cake for you!  I hope you get a chance to try it!!!    Enjoy!  ~r

Key Lime Cake!!!

Other layer cake recipes you might enjoy:

Strawberry layer cakePeanut Butter Cup Layer CakeStrawberry-Lemonade Layer CakeMedovnik in Prague

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