Tag Archives: cupcake

Halloween Cupcake Bouquet Tutorial

A step by step guide to creating a frightfully ghoulish Halloween cupcake bouquet centerpiece on the cheap.

I was compensated for this post. This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

Halloween Cupcake Bouquet

Hey, guys!

It is now my favorite time of year!

Fall? Pumpkin spice? Baking season? Well, yes to that last one but it is always baking season around here. If you haven’t grabbed your copy of my free baking conversion cheatsheet, now is the time to do it. Pretty soon all of those baking feels are going to hit you just before the holidays. Make sure you have the right measurements and can easily convert those favorite recipes.

Free Baking Conversion Cheat Sheet

It is Halloween season!

Yes, that means I am begging my LulaRoe Lady for leggings covered in bats, cats, skellies, and skulls. I am also hunting down all the best Halloween themed decor around town.

I always try to snag awesome Halloween finds on clearance after the holiday is over but I am telling you, those are some slim pickings.

This year I have decided to dress up my table decor with a Halloween Cupcake Bouquet!

Halloween Cupcake Bouquet

In all honesty, I have been seeing these cupcake bouquets everywhere but had not had an appropriate occasion to create one until now. I think it will be a unique way to display the holiday treats and add to the overall creepy ambiance.

If you have seen the cupcake bouquets around town or across the internet, then you may know that small bouquets usually run upwards of fifty-five dollars or more. Crazy, right?

It isn’t crazy. When you purchase from a professional baker, you are purchasing their time and expertise. So often, art and especially food art is undervalued. Many potential customers will complain about pricing and suggest that they can get a cheaper product from a chain store.

Though I understand the plight of the baker I also understand what it is like to be on a budget. One of my greatest thrills is making twenty dollars look like sixty.

How do I do this?

One way to stretch my dollar is that I do a lot of DIY. Of course, there are some limitations to my abilities but I LOVE learning new skills along the way.

The second way I make that twenty dollars look like sixty is by shopping at the Dollar Tree. I can find a variety of products at a low price and love that I am not spending more than a buck.

Almost all of the materials used in this tutorial were purchased at the Dollar Tree.

Materials Needed:

A Halloween Bucket: There are several styles. Choose the one that best fits your party theme.

Three dry floral styrofoam blocks

A large knife

Two bags of colored crinkle cut paper shreds: I used one bag of black and one bag of purple. You can pick whichever colors best match your decor.

Plastic wrap

Colored tissue paper

Scotch tape

One glow in the dark skull head

Toothpicks

Halloween Cupcake Liners

Undecorated cupcakes refrigerated

Halloween Roses

Decorator’s Icing or your icing of choice

Food Dye to color the icing: I used red but again use what best fits your color scheme and decor.

Halloween Cupcake Bouquet

How to Put It All Together

The cupcake bouquet is created to make cupcakes look like flowers coming out of a vase. Flowers have the benefit of stems to keep them standing upright. Cupcakes do not.

To keep our cupcakes vertical, we will need to attach them to the styrofoam.

Halloween Cupcake Bouquet Tutorial

Step One:

Sizing the Styrofoam

Your bucket size and shape will determine how much of the styrofoam blocks you will need. The mouth of my bucket was quite wide so I need three styrofoam blocks to fill the space.

Place the styrofoam blocks side by side on a flat surface. Flip your bucket over so that the mouth is facing down and place on top of the styrofoam blocks. At this point, you can either draw or etch around the shape of the bucket to create an outline of where we will be cutting.

Halloween Cupcake Bouquet Tutorial

Move the bucket out of the way. Using a few toothpicks, connect the styrofoam blocks together. With a large knife, cut around the outline previously drawn. The styrofoam should be circular to match the mouth of the bucket. Troubleshoot to make sure styrofoam snuggly fits into the top of the bucket.

Halloween Cupcake Bouquet Tutorial

No one wants to have styrofoam on their cupcakes. Ew! Use the plastic wrap to completely wrap around the styrofoam. After wrapping the styrofoam in plastic wrap, I also wrapped it in colored tissue paper. This gives my bouquet a base color so the ugly green styrofoam is not showing. I used the Scotch tape to adhere the colored tissue paper to the bottom side of the styrofoam.

Step Two:

The Filling of the Bucket

Halloween Cupcake Bouquet Tutorial

If step one was troublesome, this is by far the easiest step of them all. Open the bags of crinkle cut paper and dump them into the bucket. Since I was using two colors I swirled them around a bit to mix the colors.

Place the covered styrofoam in the top of the bucket and push down until snug. You only want about an inch or so sticking out of the top of the bucket.

Halloween Cupcake Bouquet Tutorial

I created a decorative center for my bouquet by placing a skull head in the center and securing it in the styrofoam. Make sure to keep the skull a bit taller so it does not get in the way of the cupcakes.

Step Three:

Placing of the Cupcakes

The cupcakes work best when they have been refrigerated so they hold better on the toothpicks. We will start by placing the outer rim of cupcakes first and working our way to the center.

Halloween Cupcake Bouquet TutorialHalloween Cupcake Bouquet Tutorial

Place two toothpicks into the bottom of the cupcake about halfway. Using the toothpicks like prongs, stab them in at an angle into the styrofoam. If the toothpicks push through to the top of your cupcake, just push them back in with a gloved finger.

You do not want your cupcake to be perfectly perpendicular to the table because then your icing will want to slide right off. No one wants that! 

Halloween Cupcake Bouquet Tutorial

Leave about an inch or so of space between each cupcake as you place them around the outside.

As filler and to add to our bouquet, I cut off a few sprigs from the Halloween roses and tucked them between each cupcake. The idea is to cover up the colored tissue paper base and to make the bouquet look full and beautiful. I tucked leaves and petals around the cupcakes to make sure they would not get in the way of icing.

Halloween Cupcake Bouquet Tutorial

Once the outer row is complete, then you place the inner row. I try to alternate my cupcakes so they look more like a natural bouquet. The inner row is placed similarly to the outer row. Fill in the spaces with sprigs of Halloween roses or leaves.

This is the time to get creative. You can stick leaves and sprigs throughout the bouquet. I love that the Dollar Tree Halloween Roses have little spiders attached. What a cute way to amp up the creepiness of this cute bouquet!

Halloween Cupcake Bouquet Tutorial

Step Four:

Icing the Cupcakes

This is the fun part! Now it is time to make those naked little cupcakes turn into beautiful flowers fit for your ghoulish bouquet.

Halloween Cupcake Bouquet Tutorial

To keep things easy, I decided to just do simple rosette flowers and only two colors. Depending on your bouquet and color choices, you can do as many color and flower combinations as you can dream up. I went with a simple white rose and a deep red rose color.

Halloween Cupcake Bouquet Tutorial

I find that using either a Wilton 1M Open Star Piping Tip or a Wilton 2D Decorating Tip creates the best rosettes.

Carefully swirl your icing onto each cupcake keeping the leaves out of your way. Alternate colors so the bouquet looks even and full.

Step 5:

Finishing Touches

To finish off this creep-tastic and yet beautiful Halloween Cupcake Bouquet, I had to add a few drops of blood!

Halloween Cupcake Bouquet Tutorial

I create edible blood with chocolate syrup and raspberry preserves to drip over the white roses. You can read more about this technique and other Halloween ideas in my Halloween Spooktacular Disaster.

Now, you have a display that will both wow and delight all of your guests.

The best part about this edible arrangement? You didn’t have to spend lots of money to achieve such tasty results. Just remember to shop the Dollar Tree Online to get all your party decor and more.

Let Me Know

As we prepare for Halloween, I want to know how you decorate. Will you be making one of these Halloween Cupcake Bouquets? Will you be throwing a party or taking the kiddos trick-or-treating? Let me know in the comments below!

Today, we are making life taste sweeter with the Dollar Tree.

 

Free the Nipple Black Forest Cupcakes

A custom “Free the Nipple” Black Forest Cupcake: A light chocolate cake filled with a juicy Morello cherry filling and topped with heavy whipped cream.

 

A Special Request

Sometimes in my adventures creating cakes for people, I come across a special request. Sometimes this request may seem silly or even vulgar but something deep inside tells me I have to make this cake.

This week is definitely one of those cakes I had to agree to make.

Free the Nipple Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shaped cupcakes with nipples Fleshy boob cupcakes with a red background

Free the Nipple

Juniper Woodbury from JuniperWoodbury.com (so easy to remember!) approached me several weeks ago about an idea she had for a cupcake. She very specifically asked me for a “Free the Nipple” custom cupcake recipe for her to feature in her upcoming ebook.

Many of my readers are moms and I’m quite familiar with the “war against the breast” when it comes to breastfeeding in public. But, to be on the safe side, I inquired just to be sure I knew exactly what I was putting my name and brand on.

Free the Nipple Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shaped cupcakes with nipples Fleshy boob cupcakes with a red background

Girls Aren’t Funny

Juniper Woodbury is a feminist and humor blogger, comedy writer, and self-proclaimed food enthusiast. She started Girls Aren’t Funny to address sexist problems using humor. She explained that she wanted to create a small recipe book of comedic feminist recipes including and featuring the “Free the Nipple” cupcake. The “Free the Nipple” idea is an all-encompassing one: both supporting breastfeeding and against the over sexualization of female nipples.

As a feminist and comedian (ha! well at least I think I’m funny), I had to get on board. I couldn’t wait to serve up some delicious ta-tas for a good cause.

When I am thinking about a cupcake that totally encompasses what it means to be a woman and the tastes they desire, I can’t help but think of chocolate, cherries and some sort of fruity liqueur. Why not combine them for the sweet rich taste of a Black Forest Cupcake?

This recipe comes in three parts. A recipe in three acts if you will. I know that sounds daunting but I made the last part the super easiest of all. So hang in there and I know you will love the end result.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Act One: The Filling

I had a jar of dark Morello cherries that have probably been sitting in my pantry since the holidays of last year. I used them for their dark burgundy color and because that is what I had on hand. You can use maraschino cherries if you prefer or you can skip this step altogether and just buy some cherry pie filling. Where’s the fun in that?

Heat your cherries with the juice on medium low heat. Add in four tablespoons of granulated sugar and then sift two tablespoons of cornstarch into the mix. Add the Cherry Vodka and you’ll want to stir the cherries periodically. They may seem to still be wet for awhile but the cornstarch thickens the mixture into a pie filling consistency fairly quickly.

Remove the cherries from the heat once you’ve reached desired consistency and stir in your vanilla extract.

You can put the cherries to the side to cool for awhile. I put mine right back into the jar I poured them out of. It gave me more space to work and I recycled the jar.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Act Two: The Cake

This cake is so fun to make. In the electric mixer, throw your six room temperature eggs and beat them on high speed for one minute. Then add in the sugar. Now, here is the fun part. Turn your mixer on high and just leave it for a while. Seriously! You want to let those eggs beat up until they are the consistency of pudding or a mousse.

I have never had a recipe where I could just walk away from the mixer before. This one you can! The eggs need to mix on high speed for about eight minutes. That doesn’t sound like long but in the cake world, it makes me super happy to have my KitchenAid Professional 5 Plus Series Stand Mixers – Empire Red to do all the work for me.

When the eggs are ready, just fold in the flour and cocoa. The idea here is to not over mix the batter. We don’t want to deflate the eggs we just spent so much time fluffing. Then fold in the butter and vanilla extract.

It is important that the butter is melted and cooled before pouring it into the batter.

If it isn’t melted, it won’t mix into the batter. If it isn’t cooled, it will want to deflate the eggs. Make sure to scrape and fold from the bottom to make sure the butter is not pooling at the bottom of the bowl.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling

Filling the Cakes

You can use a special cupcake plunger like this one from Wilton: Wilton 2103-5354 Cupcake Corer, White. Or you can cut it out with a knife and scoop it out like I did. I am pretty sure I used this same technique for the Kahlua Chocolate Cherry Cupcakes. Why would you purchase a tool when you can just cut it out? The best answer is a time saver. I am pretty notorious for doing things the hard way just because I am stubborn.  You don’t have to be that way!

After scooping, spoon a bit of your cherry filling into each hole. Spoon as much as you can fit in the hole you’ve created. Don’t worry if it mounds on top a bit, we will cover that with frosting.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Act Three: The Finale

Remember when I said I’d make this the easy part? There are two ways to make the frosting for this recipe. One is the more difficult way. I will post the ingredients for it down below. The other is the best and easiest way to make icing ever! Wilton makes a Wilton Vanilla Whipped Icing Mix and all of your Whipped Icing dreams come true. Just follow the directions on the box. Literally, the only direction is to add ice cold water to the mix and whip it until it is fluffy. How cool is that?!

Now, for a little added flavor, I did add one tablespoon of Cherry Vodka to the Wilton Whipped Icing Mix. This stuff is so great that the addition did not affect the consistency at all!

Freeing the Nipples

The “Free the Nipple” cupcakes were decorated especially for the occasion. Using fondant and Wilton gel coloring I blended the colors together to relatively believable skin tones. When working with fondant and gel colors, I always try to start with a little bit of color and build up to darker ones. It is much easier to make a color darker than it is to lighten it.

I would love to say that I recorded exactly how much of each gel color I used to create these colors, but alas I did not. I placed a toothpick into the gel color and then added it to the fondant. However, I can tell you which gel colors I used so you have a base to start from.

The brown nippled breast used a combination of the Wilton Gel Brown and the Wilton Gel Copper. The pink nippled breast used a combination of the Wilton Gel Pink and the Wilton Gel Golden Yellow.

Free the Nipple Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shapped cupcakes with nipples Fleshy boob cupcakes with a red background

It looks like Wilton has thought of everything! If you do not want to mix your own colors, Wilton has the Wilton 710-2314 Decorator Preferred Natural Skin Tone Fondant already premixed into four generic skin tone shades.

Shape the fondant into your desired shape. In this case, circular breasts to cover the top of the cupcake plus a circular areola and nipple for the top. And then let them be free!

Alternate Decorating

If you are just wanting a beautiful Black Forest Cupcake without all the nip slip, I have an alternative for you. Pipe that fluffy white whipped icing into billowy clouds over top your cherry filled chocolate cupcakes. Sprinkle a few shavings of your favorite dark chocolate and plop a shiny cherry right on top!

It may be more conservative but you’ll see just as many happy faces with this traditional decoration as you do with the nipple version.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Don’t Forget

Don’t forget to check out Juniper’s ebook featuring this recipe and many others. You can get ahold of your own copy here.

I would love to see your versions of the “Free the Nipple” cupcake!

If you aren’t that bold yet, then don’t hesitate to make the traditional Black Forest Cupcake version.

Let me know in the comments.

Are you a feminist? Is this exactly the type of recipe you’ve been waiting for?

Free the Nipple to make life taste sweeter!

 

 

 

Black Forest Cupcakes
Print Recipe
A light chocolate cake filled with a juicy Morello cherry filling and topped with a Cherry Vodka flavored heavy whipped cream.
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Black Forest Cupcakes
Print Recipe
A light chocolate cake filled with a juicy Morello cherry filling and topped with a Cherry Vodka flavored heavy whipped cream.
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Ingredients
Cherry Filling
Chocolate Cupcake
Cherry Whipped Cream Icing
Servings: cupcakes
Instructions
Cherry Filling
  1. In a medium sauce pan, heat cherries with juice on medium low heat.
  2. Add in granulated sugar and then sift cornstarch into the mix.
  3. Add the Cherry Vodka and you'll want to stir the cherries periodically. They may seem to still be wet for awhile but the cornstarch thickens the mixture into a pie filling consistency fairly quickly.
Chocolate Cupcakes
  1. Preheat oven to 350 degrees. With an electric mixer, in a large bowl beat the eggs on high for one minute.
  2. Add sugar to the eggs and beat on high for eight full minutes. Eggs will become fluffy with the consistency of pudding or mousse.
  3. Fold in flour and cocoa. Do not over mix or the batter will deflate.
  4. Fold in cooled melted butter and vanilla extract. Make sure to scoop and fold from the bottom so butter does not pool at the bottom of the bowl.
  5. Spoon into a lined cupcake tin, filling the cups 3/4 full. Bake for 20-25 minutes at 350 degrees or until a toothpick inserted comes out clean.
  6. When cupcakes have cooled, core the centers and fill with Cherry Filling.
Cherry Whipped Cream Icing
  1. In an electric mixer with the whisk attachment, beat heavy cream and powdered sugar on high until stiff peaks form (about 8 minutes).
  2. Fold in Cherry Vodka.
  3. Pipe Icing into billowy cloud on top of cupcakes. Sprinkle dark chocolate shavings and place a cherry on top for decoration.
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Vera’s Peach Spice Cupcakes with Kiwi Sparkler Icing

A super sweet collaboration with Vera from Voice of Vera inspired a whole new world of connections and custom cupcake creations. This Peach Spice Cupcake with Kiwi Sparkler Icing was created just for her.

The Inspiration

One of my favorite things to do is to go gift shopping for someone special. I like the feeling of thinking about them and thinking about what they would enjoy while searching the aisles. Many times, a type of candy , a specific animal or a figurine will remind me of a memory we shared together.

Baking isn’t much different. I was making Little Cakeasaurus Rex his Chunky Monkey Cupcakes and I was thinking about him the entire time. Thoughts of his monkey toes curling around my finger when he was a baby and how he would even hold his bottle with his feet spun around my mind like the batter around the beater.

I decided it might be fun to start connecting my recipes to people. How neat would it be to connect with other inspiring and adventurous people and create a custom cupcake flavor representative of who they are and what they do?

Who is Vera?

I was discussing this idea with Vera from Voice of Vera and she was excited to start swapping recipes and have me make a custom cupcake recipe for her.

Vera is a creative mom of four and blogs about her adventures including fashion and DIY.  One of my favorite things about her blog is that it is full of inspiration and her uplifting motto says it all:  “The best is yet to come!”

When she described her favorite flavors as being sweet, tart and fruity, the recipe practically wrote itself. I knew I needed something fun and flavorful for this awesome woman.

Custom Cupcake Creation

When the warm weather comes around, I can’t help but get a taste for fresh tropical fruit. Pineapples, kiwis, raspberries,you name it, I love them!

Growing up in North Carolina, our summer vacation was always a four hour trip to Myrtle Beach, South Carolina. Along the way, the family tradition was always to stop at a fruit stand and grab a basket full of big juicy South Carolina peaches. One bite of that peach and you would have sweet syrupy juice dripping down your chin. That sweet nostalgic flavor equates to summer for me. Now that we are knee deep into summer vacation, I am having an intense hankering for that sweet peach deliciousness.

This Peach Spice Cupcake recipe satisfies all of those tropical fruit cravings and has the added bonus of reminding me of a cocktail.

Peaches check off the sweet and fruity requirements for Vera’s custom cupcake. Now, I needed that tart flavor to bring it all together.

 

Peach and Kiwi

Peaches and kiwis? I know, right?! Who knew? The fact is, peaches have such a sugary taste to them that I felt a peach cupcake in the middle of summer desperately needed a complementary tart icing.

Kiwis provided the tartness to balance this recipe and make it the perfect sweet, tart and fruity flavor we were looking for.

 

A Kiwi Sparkler is a summer cocktail that includes kiwi and peach scnapps. How perfect?! The peach schnapps is what I would use to tie the kiwi icing to its peachy cupcake counterpart.

Now, I used Florida peaches for the Peach Spice Cupcake. Florida peaches are much smaller and less juicy than their Georgia and South Carolina relatives. They still provided that popping peach flavor though which is all I needed.

However, the difference is important. Pay attention!

Important!

If you are using a juicier peach for your baking endeavors, you may need to make adjustments to the recipe. If your ingredients are too wet, your cupcakes will shrink or sink in the middle. To offset this, you can either bump up your dry ingredients accordingly or you can just reduce the amount of peaches you use.
Personally, I would just do the latter. Adding in less peaches is way easier than adjusting the rest of the recipe and if they are that juicy, you won’t be losing any of the flavor.

Let’s get started!

Go ahead and set your oven to our favorite temperature of 350 degrees. Now is a good time to go ahead and put cute cupcake liners in your tin. You can get colorful and thematic ones here.

In a large mixing bowl, beat your butter and sugar on medium speed until nice and smooth. Then, add in your egg, vanilla and rum. The rum is going to make your batter look pretty wet and runny. It may also make it look like it is separating. It is okay and it won’t be ugly for long.

In a separate bowl, whisk together your dry ingredients. This is your flour, baking powder, salt, baking soda, cinnamon and ginger. It doesn’t matter how many cupcakes I make, every time I add in the baking soda, salt and baking powder, I always feel like I am about to create a science experiment. I mean, I am a culinary chemist to some extent.

 

Usually a recipe like this will use buttermilk to mix alternately with the dry ingredients. I decided to try something a little different by using Greek yogurt instead. The step works out about the same.

Pour about a third of your dry ingredients into your wet batter mix. Mix on low speed until well blended. Then add in half of the Greek yogurt and blend again. Keep alternating until you finish with the last third of the dry ingredients. Mix until well blended but do not over mix.

Fold in the peaches with a spatula and spoon batter into cupcake liners. You want to fill the cups three-fourths of the way full. Bake at 350 degrees for twenty-four to twenty-eight minutes. Mine were done at about twenty-six minutes. Just keep an eye out on them and check with a toothpick. The toothpick should come out clean when the cupcakes are ready.

Now for the Icing!

In a large mixing bowl, beat the butter and shortening together until smooth. This is easily accomplished with a whisk attachment for a stand mixer, but I’ve been successful using my old hand-me-down GE hand mixer too.  To make sure the icing stays smooth and silky, sift the powdered sugar in to the bowl one cup at a time, beating between each cup.

In a blender, blend about three kiwis into a puree. Peel the kiwis first with a potato peeler, leaving just the fleshy green fruit. I used the Ninja Blender to make the puree. Two presses of the pulse button and the kiwis are liquefied into a tart puree.

The kiwi puree definitely resembles baby food at this point. I thought it might make the icing a strange pea green color but the  white powdered sugar lightens the color tremendously. Add the kiwi puree, salt, peach schnapps and vanilla extract to the powdered sugar mixture. You will want to mix that on medium speed until well blended.

Sift the last cup of powdered sugar into the mixing bowl and mix on medium speed. Your icing will be smooth and almost silky feeling. There will be some specks from the kiwi seeds mixed throughout the icing.

 

Now it is time to enjoy.

Top those juicy sweet Peach Spice cupcakes with the Kiwi Sparkler icing and you have the perfect summer treat. I hope you love the sweet, tart and fruity flavors of this unique cupcake.

Make sure to head over to Voice of Vera and let her know how much you love her custom cupcake flavor.

If you are interested in developing your own custom flavor or having me develop one for you, please leave a comment below. I’d love to connect to with you!

This is how we make life taste sweeter together!

 

Peach Spice Cupcakes with Kiwi Sparkler Icing
Print Recipe
Juicy sweet peach spice cupcake with chunks of real peaches topped with a tart Kiwi Sparkler icing.
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Peach Spice Cupcakes with Kiwi Sparkler Icing
Print Recipe
Juicy sweet peach spice cupcake with chunks of real peaches topped with a tart Kiwi Sparkler icing.
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Ingredients
Peach Spice Cupcakes
Kiwi Sparkler Icing
Servings: cupcakes
Instructions
Peach Spice Cupcakes
  1. Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugar until smooth.
  2. Add egg, vanilla extract and rum to butter mixture. Mix on medium until blended. The rum will make the batter separate. It will not look pretty but it will be okay in the end.
  3. In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and ginger.
  4. Mix the dry ingredients in with the wet ingredients, alternating with the Greek yogurt. Start and end with the dry ingredients.
  5. Fold in chopped peaches and spoon into a lined cupcake tin 3/4 full. Bake at 350 degrees for 24-28 minutes or until toothpick inserted comes out clean. Remove from tins and cool on rack.
Kiwi Sparkler Icing
  1. Beat butter and shortening with a whisk attachment on medium speed until smooth.
  2. Add two cups of powdered sugar sifted, one cup at a time. Mix well between additions.
  3. In a blender, puree three kiwis to make 1/2 a cup of puree.
  4. Add kiwi puree, salt, peach schnapps and vanilla extract to the powdered sugar mixture. Mix on medium speed until smooth.
  5. Add last cup of powdered sugar to the mixture and beat on medium to high speed until icing is smooth and silky.
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