It’s carnival time again and I am counting the days till Fat Tuesday when I get to celebrate with fried gator tail and plenty of drinks. Until that time I plan on cooking everything Cajun in my book of secrets. Hence the Mardi Gras cupcake recipe.
Last year, I bought some doubloons from the dollar store to decorate my cupcakes with. Unfortunately, I never got the chance to use them. Though I am glad because I did not know my way around my new camera then. Now my abilities have grown and well I hope you can see that in the pictures below.
One of the many questions I get asked is how do you swirl icing. It’s pretty simple! I just add a tad of each color to different spots in the pastry piping bag and then squeeze. I only add a little at a time of each or the colors tend to blend too much. You can see my bag below
The tip I used is 1M by Wilton. I like this shape a lot for cupcakes as it gives a nice ice cream swirl effect. The Mardi Gras beads are a part of the collection of beads I have started to get ready for all the Fat Tuesday fun. I picked them up at the local Dollar Tree if you are interested in getting some of your own.
Now, I cannot take full credit on this recipe as my daughter, whom is 12, took the fun of baking these cupcakes. With a recipe from me she had fun with the colors and the endless licking of all the bowls. That is her favorite part of baking sweets. In fact, I generally have to continue to tell her the licking belongs at the end of baking not while we are trying to mix everything. She’s hilarious!
Last year I made these cupcakes and the icing was poop! So tomorrow I will make new and pretty cupcakes to use your left over champagne in! These are the champagne pop rock cupcakes I made last year.
As long as I can find the pop rocks. See last years cupcakes.
When I reduced the wine it really made it sour in the cupcakes and the frosting. After redoing them time and again I found that no reduction is needed.
Happy New Years Eve!
My son always challenges me for his birthday to create a new cupcake with a liquor flavor and no alcohol in it. I have a feeling this will change on his 21st. Until then I get to be creative. This year he asked for a Strawberry Daiquiri Cupcake with a cream cheese icing.
Here you can see his birthday blow out and display of my cool chalkboard wall and the strawberry daiquiri cupcakes.
And here is a picture of the cupcakes with out the top ice cream cake.
Strawberry cupcake recipe adapted from Bakingdom’s Strawberry Cake recipe.
As many of you may know this last week was Teacher Appreciation week. Now, I normally don’t buy into the teacher appreciation idea but with the new school my boys are going to I appreciate that there is some really great teachers at that school. To share the goodies with everyone I made some Blackberry Lime cupcakes.
After hours of looking online for inspiration and being picky about wanting something that would fit the seasonal bill I had an epiphany. Why not combine the two? At first, a Strawberry Lemon cupcake cake was on my list but it is so traditional and I just wanted to get away from the usual. Sorry for the frozen pictures but these photos were snapped on the way out the door at 8AM after the cupcakes had been the freeze all night.
Blackberry Lime cupcakes with a bit of frost.
On another subject, I have a question for my readers. My grandmother loves bingo but with her not being able to move around quite as well as she use to, it is impossible to take her to the bingo hall. I have been searching online at sites where you can add a little money in and play bingo and win prizes. Something like Cheeky Bingo. Does anyone have any suggestions about these sites? Do you play? I am thinking about setting her up on one and putting money in for her to play. Might be a great Christmas present. Your feedback is welcome!
I love to make cupcakes; it’s an obsession! With that being said, I used to just play with the “bang your head on the wall” icing out of a plastic container also known as store bought. This last Christmas I received a KitchenAid and the icing I make comes out so wonderful now, I would never let go of my KitchenAid. Any who, I decided I need to work on technique and such before my daughter’s birthday and who could resist using the new Nikon D5100 for some food shots. The camera, kitchen, and myself have become one. It’s scary!
Oh! And did I mention that Blood Oranges are in season and we finally got them here. I bought two huge bags and this week and went back for more. Blood oranges are perfect for a garnish. Ha! Ha! Be my Bloody Valentine!
Peel the blood orange and roll your orange slices in sugar and set aside.
Don’t brown the cupcakes or they become crunchy on top. The lightly brown/golden color is perfect!
Before the orange slices (above) and with orange slices (below).
After New Year’s, I had a quarter bottle of Irish cream left over and I just wasn’t sure what to do with it. Now that I received a new KitchenAid as a gift for Christmas, I thought it should be a bit simpler to make icing and why not try it out. My V does not care much for alcohol mixed with food. On the other hand my 16 year old loves it. You know how teenagers are! I have to consistently explain it really is just for flavor and it’s not going to get you drunk. Oh well, as long as they eat it I’m happy!
These cupcakes would be fantastic for St. Patrick’s Day and you can always spruce them up with some clover sprinkles.