New years eve party

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NYE Ball Drop Cupcakes!

Posted on December 28, 2015 by Ruthanne

Delicious 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

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!) 🙂

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

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

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Posted in Candy, Cupcakes and tagged Ball drop cupcake, best, chocolate, chocolate buttercream, cocoa, confetti, cupcake, gold ball, gold food coloring, Lindt truffle, New years cupcake, New years eve, new years eve cupcake, New years eve dessert, New years eve party, New years eve recipe, NYE cupcake, recipe, sparkles, stars. Bookmark the permalink.

Confetti Cups!!!

Posted on June 7, 2011 by Ruthanne

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!!!