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NYE Ball Drop Cupcakes!

Ball drop Cupcakes7Delicious chocolate cupcakes topped with whipped chocolate buttercream and a white chocolate truffle all dressed up for New Year’s Eve! Happy New Year to you!

These fun little cupcakes are an easy and fun way to ring in the New Year. I used Lindt White Chocolate Truffles for the NYE ball, and my very yummiest chocolate buttercream. Aren’t they cute???

Ball Drop Cupcakes4

Here is how we put these fun little party desserts together:

INGREDIENTS:

  • One boxed chocolate cake mix (or your favorite recipe) plus eggs, water and oil to make according to package.
  • 2 sticks of salted butter, softened
  • 2 sticks of unsalted butter, softened
  • 3 cups of powdered sugar
  • 1/2 cup of cocoa powder
  • 24 Lindt white chocolate truffles
  • 24 decorative picks (I got mine at Target)
  • 24 New Year picks (I got mine at CK products)
  • Gold food coloring dust (I got mine at CK products)

DIRECTIONS:

  • Unwrap 24 Lindt truffles and put a decorative pick all the way through each one.
  • Use a clean (food only) paint brush and some water to paint the truffle gold using the coloring dust. Hold the truffle by the pick and mix dust with water until it forms a thick paste and can be painted onto the truffle. This may take two coats to smooth it out.
  • Allow painted truffle to dry on a plate or some parchment paper.

Ball Drop Cupcakes1  Ball Drop Cupcakes2  Ball Drop Cupcakes8

  • Make cake mix according to box instructions and divide evenly among 24 cupcake liners placed in a cupcake tin.
  • Bake according to box, and cool completely.
  • Make frosting by adding softened butter, powdered sugar and cocoa together in a large mixing bowl and beating on high until light and fluffy.
  • Place frosting in a large zip-top bag fitted with a decorating tip, and pipe frosting on each cooled cupcake.
  • Decorate with a truffle and with NYE cupcake picks.
  • Enjoy! (and remind everyone to NOT eat the picks!) 🙂

Ball Drop Cupcakes5

My thoughts: These are fun and yummy treats!!! It takes a little time to paint the truffles, but they are such a creamy and yummy addition to this cupcake!  

So, Happy 2016 to each of you!!! Enjoy!!!  ~r

Ball Drop Cupcakes3

Other fun New Year’s dessert ideas: (click on the photo to see the recipe)

Fruit Loop Confetti Cups!!Raspberry Confetti KissesCotton Candy Fizz Confetti cookies!

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Confetti Sugar Cookies!

Confetti cookies!What better way to celebrate the New Year than with confetti? Especially the edible kind that pours out of the center of a delicious sugar cookie? So. Much. Fun!!!!

These sugar cookies are a fun and festive surprise that are sure to make your guests smile as you ring in 2015! These are easy to put together and a creative addition to any celebration!

Here’s how we made these fun treats: (printable recipe)

INGREDIENTS: (makes about 24 cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon cinnamon
  • 2 bags of Wilton Candy Melts in any colors you wish to use
  • 2-3 cups of small confetti sprinkles

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut about 72 circles using a cookie cutter (I used a 2″ cookie cutter)
  • Use a slightly smaller circle cutter to cut out a center circle from 24 of these cookies.
  • Place cookies on cookie sheets covered in parchment paper and bake at 350F degrees for 8 to 10 minutes.
  • Slide baked cookies and parchment paper together onto a counter to cool completely.

Confetti Cookies!

  • Melt about 1/4 of a cup of candy melts (I used white, but you can use whatever colors you’ve chosen) in the microwave for 30 second increments, stirring between until completely melted and smooth. Place the melted candy in a small zip top bag and cut one corner off.
  • Pipe around the bottom of the “ring” cookie and place it on a “solid” cookie. 
  • Fill the open center of the “ring” cookie with confetti sprinkles.
  • Pipe melted candy melts around the top of the “ring” cookie and set another “solid” cookie on top.
  • Allow these cookies to harden completely (I placed mine in the fridge for about 20 minutes).

Confetti CookiesConfetti CookieConfetti Cookies

  • Melt remaining candy melts in the microwave in 30 second increments until completely melted and smooth.
  • Dip cookie into melted candy and cover completely, using a spoon. Use a fork to lift out and tap against side of bowl until excess melted candy falls away. Slide bottom of cookie against side of bowl and gently slide onto parchment paper to harden.
  • Immediately sprinkle with confetti or other decorations before candy melts harden.

Confetti Cookies10Confetti Cookies9

    • Package up in a tightly sealed container or in cello bags.
    • Wait until midnight and celebrate with the BEST  confetti ever– the edible kind!!!

Confetti Cookies!!

My thoughts: these look complicated to make, but they really went together quickly and it was so fun to see people’s surprise at all that confetti inside. I did warn them to take that 1st bite over a plate- haha- I guess that just depends on how messy you want your floors during that NYE party!  Enjoy!!!


Confetti cookie3 Other fun NYE treats:

Koolaid Pie5Pink Champagne Cupcakes1Pile of Cupcakes!Raspberry Confetti Kisses

12/19/14: On a personal note: I blog my recipes ahead, and I prepared this post (and scheduled it to publish) several weeks ago. Since that time, my mom has been diagnosed with very, very aggressive cancer and admitted to Hospice. I just wanted to ask for all of you who have followed this little blog and enjoyed these recipes to keep our family in your prayers as we say good bye to her during this Christmas and New Year season. Because of this, and because I am in the process of starting a new job, I will be taking a few weeks off from publishing recipes here. May this New Year bring great hope and joy to you and your family! God Bless! Back in a few weeks.  *Hugs* ~Ruthanne

Strawberry Lemonade Cupcakes!!!!

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Strawberry Lemonade Cupcakes!!!!

Two years ago today, I started a blog.  I had no idea it would blossom into what it is today, and no idea I would have so much fun with it!  I’ve made such great new friends, learned so much about photography and design, and loved every second of the process.

In honor of our anniversary, I chose the recipe that is (by far!) the most visited on the site and re-made it in cupcake form.  Strawberry Lemonade Cake is already on the Easybaked site twice:

Strawberry-Lemonade Layer CakeStrawberry Lemonade Birthday Cake

Strawberry Lemonade Layer Cake                       Strawberry Lemonade Birthday Cake

The Layer Cake is more like a torte, the lemonade mixture is more like a filling than a frosting.

The Birthday Cake has a lemonade frosting, and it is one of my very favorite frostings ever.  It’s soooo creamy and light.

Both recipes top the list of my most popular recipes, together they have been viewed just over 435,000 times (as of today…!)

It seemed fitting that I feature everyone’s favorite recipe to celebrate two years with all of you~ so let me present:  Strawberry Lemonade Cupcakes:

Strawberry Lemonade Cupcakes!!!!!

These are easy to make (much easier than a layer cake, in my opinion) and just the yummiest treat.  I loved the pink wrappers and the paper straws I found for these- I think they would be such a fun shower, picnic or birthday party treat!!

INGREDIENTS:

  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • Yellow food coloring  (as desired for color)
  • 1- 7oz. container Jet-Puffed Marshmallow Creme
  • 1/3 c. powdered sugar
  • 8 oz. Cool Whip Topping
  • Confetti sprinkles and paper straws to decorate as desired

DIRECTIONS:

  • Make cake according to box and bake in 24 cupcake liners placed in cupcake tins, as directed.  Cool completely.
  • In a mixing bowl, cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Beat marshmallow creme and powdered sugar into cream cheese mixture and then fold in Cool Whip until completely smooth.  
  • Spoon frosting into a zip top bag that has a piping tip inserted into one corner (I used a Wilton 1M star tip).
  • Pipe frosting on tops of each cupcake- you can be generous, as this recipe makes a lot of frosting and the frosting is so light and fluffy.
  • Decorate as desired.
  • Refrigerate and serve chilled.  
  • Enjoy!!!!!

Strawberry Cupcakes!!!!

My thoughts:  A tried-and-true recipe in a fun new format…what’s not to love about that?!?  I’m incredibly thankful for all of YOU who visit, comment, “like”, rate and (most of all) MAKE the recipes I create!  I had no idea how much I would love hearing from complete strangers that a recipe “made my husband’s birthday perfect” or “made all the kids at the party laugh”.  When I hear how happy a recipe makes you and your family it literally makes my day…and fuels my desire to bake and share more!  Here’s to another year of Easybaked recipes!  Enjoy!  ~r

Strawberry Lemonade Cupcakes Front and Back

06-13-14 Did you know, that this recipe is now available in a set of adorable note cards? With a picture of these cupcakes on the front, the recipe on the back, and lots of space inside to write a note, these are a PERFECT little gift!  Why send just a card, when you can send the gift of a recipe as well?!?  Click here for more information and to order.

Strawberry Lemonade Cupcakes !!!!

A year of easybaked recipes.....

Such a fun year….check out our photo gallery for these and other yummy treats!

Easy Oreo Pops!

Chocolate-covered Oreos on a lollipop stick– perfect for any festive occasion!

INGREDIENTS:

DIRECTIONS:

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.

Here’s some pictures (worth a thousand words I hear!):

That last picture is intended to make you feel better about breaking a few cookies in the process.  I believe the Oreo package contains 30 cookies and I made 23 pops….7 “failures”.  The hardest part is simply twisting the cookies apart without the top cracking.  Just be gentle 🙂

DIRECTIONS (continued):

  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.  
  • Top with confetti sprinkles immediately before the chocolate hardens.
  • Eat and enjoy!!!


My thoughts: I love Oreos so much that it hurts….and I am on a diet…and there were SEVEN broken cookies.  Sigh.  I just closed my eyes and *smelled* them…who knew Oreos smelled so good??!!  These pops were wrapped up in cute bags and given as Valentines treats– they are MUCH easier to dip than cake pops, which made me happy.  I hope you have a fun occasion coming up and get and chance to try these!   -r

4-28-12:  Just made these for a couple of bridal showers and put them into “bouquets”- SO fun and really easy.  Just make the pops, tie them up in little treat bags with tags (free pdf for the “i do” ones I used : Oreo Pop Leaf Tags) and poke them into floral foam in a cute container.

Raspberry Confetti Kisses

Happy New Year!!!!

Nothing says New Years Eve like confetti, and these crisp melt-in-your-mouth raspberry cookies will be everyone’s party favorite!!!

INGREDIENTS:

  • 3 egg whites
  • 1/8t. salt
  • 3 1/2 T. raspberry Jell-O
  • 3/4 c. sugar
  • 1T. vinegar
  • Confetti sprinkles

INSTRUCTIONS:

  • Preheat oven to 250 degrees
  • Beat egg whites with salt until foaming.
  • Add Jell-O and sugar as you beat mixture and beat until it stands in peaks.
  • Add vinegar and gently mix.
  • (if you want, you can add a few mini chocolate chips at this point! yum!)
  • Spoon or pipe into small circles on a cookie sheet covered in parchment paper.
  • Sprinkle with confetti sprinkles or jimmies.
  • Bake at 250 degrees for 25 minutes, turn oven off and allow to sit for an additional 20 minutes.
  • Remove from oven and allow cookies to cool completely.

My thoughts: These are great with chocolate chips in them if you like raspberry and chocolate together. I opted for confetti for a fun New Years treat!  These are like cotton candy- light and fluffy sugar that melts in your mouth and is a tiny bit chewy at the end.  A unique and fun “end-of -the-year” party cookie.

HAPPY NEW YEAR!!!!!

 

Want another confetti-themed dessert idea?  Try Confetti Cups made with sugar cookies and Fruit Loops—make them in mini-muffin tins for bite-sized New Years fun!

Enjoy!  r-

Confetti Cups!!!

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Chewy “confetti” cookie cups are filled to overflowing with a tart blue raspberry lemonade cream. This is a kid-friendly, fun recipe that can double as a refreshing summer dessert for all ages!
INGREDIENTS:
  • 1 tube (18 oz.) of Pillsbury refrigerated sugar cookie dough
  • 2  1/2 cups of Fruit Loops
  • 8 oz. of PHILADELPHIA cream cheese (room temp)
  • 1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
  • 2 cups of Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
DIRECTIONS:
  • Preheat oven to 350 degrees
  • Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
  • Place cookie dough into a mixing bowl and add Fruit Loop crumbs.  Using hands, mix together until well-blended.
  • Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups.
  • Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
  • Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
  • Run a small knife around the edges of each cup before popping it out and putting it on a plate.
  • Using a mini-tart shaper or the end of a wooden spoon, press the center of each cookie in to form a cup.
  • Chill cups until they are no longer warm to the touch (about 10 minutes)
  • For filling:  Cream together cream cheese and Kool-Aid until completely blended.
  • Add Marshmallow Creme and mix thoroughly.
  • Add 1 cup of Cool Whip and mix until smooth and creamy.
  • Place filling in a large zip-top bag and clip a corner.
  • Pipe filling evenly into each cookie cup.
  • Place about 1 c. of Cool Whip into a zip-top bag, clip a corner and pipe this on top of the filling.
  • Crush remaining 1/2 cup of Fruit Loops and sprinkle over the top.
  • Serve immediately or freeze and serve chilled.
My thoughts:  After making my Fruit Loop Pie for Real Women of Philadelphia and realizing that I couldn’t enter it into the contest because of the length of time required for the filling to set up I obsessed over how to make it work so I could use this filling (it is SO incredibly good!!!!!)  I knew the filling would work great in a cup and incorporating the cookie dough makes it quick and easy…I think I like these better than the original Fruit Loop Pie crust!  Individual desserts are just so fun!  ENJOY!!!


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