How to make Elmo Cupcakes

Here is a step by step “how to” for how I  made these adorable miniature Elmo cupcakes for my daughter’s second birthday. They were a hit and super easy to make!

This is what you will need:

  • Miniature cupcakes (Try and match the wrappers to the character.)
  • Vanilla Frosting
  • Black gel icing
  • Miniature chocolate chips
  • Pretzel M&M’s (the orange ones)
  • Decorating bags
  • 2-3 Couplers
  • Decorating Tip #233 & # 12
  • Red gel food coloring
  • Food paint brush

Supplies needed to make these Elmo cupcakes can be purchased {HERE}

You can either use store bought vanilla frosting or make your own vanilla butter cream frosting. Recipe can be found {HERE}.  Section your vanilla frosting into two separate bowls in order to tint the frosting. Add the red coloring a little at a time, until you have reached the color of Elmo’s Fur. You can leave the last part plain white, since this will be used for his eyes.

Fill you decorating bags and get all your tips ready to decorate! The black gel icing should come in a little tube, which will allow you to pipe a bit out onto the cupcake. Using the food paint brush, shape the gel into a half  moon shape on the bottom of the cupcake, this will be his mouth.  Don’t worry about getting it perfect, much of it will get covered by frosting later on.

With tip #233 on your red frosting and begin piping the outline of the cupcake.
Circle around the outer edge of the cupcake and work your way in, until all of the cupcake is covered. You can add as much frosting as you like and can build up the shape by layering the frosting.

Now take your orange pretzel M&M and place it above his mouth. You could use Orange Peanut M&M’s for this as well, but since people have food allergies, I played it safe. But the choice is yours.
See him taking shape already! With a #12 tip on your white icing, add the eyes. Use a wet finger to shape the frosting if necessary. Place a miniature chocolate chip in each eye…and you are done!

And there you have it..now just join him with the rest of his buddies and you have created the hit of the party!

I hope you enjoyed this tutorial! If you have any questions or just want to say hello to let me know you were here, please feel free to leave a comment below!

Happy Cupcaking!

 
If you like this post you may also enjoy……

Cookie Monster Cupcakes
Oscar the Grouch Cupcakes
 Hello Kitty Cupcakes
Monster High Cupcakes

 

 

 

 

 

 

 

How to Make Cookie Monster Cupcakes

This is a step by step “how to” on  how I  made these adorable miniature Cookie Monster cupcakes for my daughter’s second birthday. They were a hit and super easy to make!

cokkie monster cupcakes

This is what you will need:

  • Miniature cupcakes (Try and match the wrappers to the character.)
  • Vanilla Frosting
  • Miniature chocolate chip cookies
  • Miniature chocolate chips
  • 2 Decorating bags
  • 2 Couplers
  • Decorating Tip #233 & # 12
  • Blue gel food coloring

All supplies needed to make these Cookie Monster cupcakes can be purchased {HERE}

Before you begin frosting your cupcakes, first you have to make a cut out of his mouth, this is where the cookie will go when you are done frosting him. With a small knife cut out a semi circle, just a little bit bigger than the miniature chocolate chip cookie.
You can test if it is big enough, by putting the cookie in the opening, if it stays put, the opening is large enough. If it feels like it may fall out, cut a little bit more out until it’s a snug fit.

You can either use store bought vanilla frosting or make your own vanilla butter cream frosting. Recipe to make your own can be found {HERE}.  Section your vanilla frosting into two separate bowls in order to tint the frosting. Add the blue coloring a little at a time, until you have reached the color of cookie monster’s Fur. You can leave the last part plain white, since this will be used for his eyes.

Fill you decorating bags and get all your tips ready to decorate!  With tip #233 on the blue frosting, begin piping the frosting around the outer edge of the cupcake. Continue until all but the mouth is covered. You can add more frosting if you want to build up his fur in certain areas, or to give him more of a shape.

Now you are ready to add his eyes. With a #12 tip on your white frosting, pipe two eyes right above his mouth. Add the miniature chocolate chips to each eye and you are finished! Easy enough right!

And there you have it..now just join him with the rest of his buddies and you have created the hit of the party!

I hope you enjoyed this tutorial! If you have any questions or just want to say hello to let me know you were here, please feel free to leave a comment below!

Happy Cupcaking!

You may also enjoy……

Elmo Cupcakes
Oscar the Grouch Cupcakes
 Hello Kitty Cupcakes
Monster High Cupcakes


How to Make Oscar the Grouch Cupcakes

I had no idea what a hit these would turn out to be, when I made them for my daughter’s second birthday. They were much easier to make then I realized, so I thought I would share how I made them for those of you that would like to make them as well!

This is what you will need:

  • Miniature cupcakes (Try and coordinate the cupcake wrapper with the color of the character)
  • Vanilla Frosting
  • Chocolate Frosting
  • Black Gel Icing
  • Green & red gel food coloring
  • 4 Couplers
  • 4 Decorating bags
  • Decorating tip #233, #14, #3 & #12
  • Miniature Chocolate Chips
  • Food Paint Brush

Any Supplies needed to make these cupcakes are available {HERE}

You can either use store bought vanilla frosting or make your own vanilla butter cream frosting. Recipe can be found {HERE}.

Section your vanilla frosting into three separate bowls in order to tint the frosting. Add the green coloring a little at a time, until you have reached the color of Oscars fur. Do the same for the red. You can leave the last part plain white, since this will be used for his eyes. You can leave the chocolate alone, since it is fine all by itself for his Eyebrow (Unibrow).

Fill you decorating bags and get all your tips ready to decorate!

The black gel icing should come in a little tube, which will allow you to pipe a bit out onto the cupcake. Using the food paint brush, shape the gel into a half  moon shape on the bottom of the cupcake, this will be his mouth.  Don’t worry about getting it perfect, most of it will get covered by frosting later on.

With your #233 tip on your green frosting begin piping his fur.

Circle around the outer edge of the cupcake and work your way in, until all of the cupcake is covered. You can add as much frosting as you like and can build up the shape by layering the frosting.

Now you are ready to add the mouth. With a #3 Tip on your red frosting, gently pipe a small dot on the upper part of Oscars mouth. You can wet your finger in clean water and pat down the frosting if it is raised too much.

With a #12 tip on your white icing, add the eyes. Use a wet finger to shape the frosting if necessary.

Add a miniature chocolate chip to each eye. Now he’s starting to look like Oscar :)

But don’t forget his brow! With a #14 tip on your chocolate frosting, pip a tight zigzag across the top of his eyes to create his eyebrow!

And there you have it..now just join him with the rest of his buddies and you have created the hit of the party!

I hope you enjoyed this tutorial! If you have any questions or just want to say hello to let me know you were here, please feel free to leave a comment below!

Happy Cupcaking!

Miniature Sesame Street Character Cupcakes

I made these for my Daughter’s 2nd birthday party. We had decided on a Sesame Street theme, so naturally I HAD to make the sesame street characters into cupcakes.(If you would like to make these you can check out the tutorials by following the links below.)

Being that the majority of children that would be attending, were five and under I choose to make miniature cupcakes; reason being I didn’t want to be the parent all the other parents glared at for having their child covered in colored frosting.

I had a ball making them, I just wish I had more time, because if you haven’t noticed…. poor Oscar is missing his furrowed brow. They were a huge success and not one was left over after the party had ended…both the parents and the kids gobbled them all up!

How to Make Hello Kitty Cupcakes

My two year old has recently fell in love with “Hello Kitty”. If she is to spot one randomly about, a sudden squeal of high pitched enthusiasm erupts from her pint sized self, as she points and repeatably squeaks…..”Kitty, kitty, kitty, kitty.”

Needless to say she likes Hello Kitty, and why wouldn’t she? Her character is so simplified and charming that it is so appealing to little girls, like mine. So I thought I would surprise her by making her some cupcakes with a picture of Hello Kitty on top!They were a complete hit, she loved them!!! For those of you that wish to make them as well, you can follow along with how I made them….

This is what you will need:

These sugar toppers were actually very easy to make and I made them in an afternoon; so even if you don’t have a lot of experience working with royal icing, you could still make these with no problems :)

To make any of the templates I use to create these traceable sugar toppers, I use a free program from Serif called Page Plus, it’s a great little graphics program to knock around with and it’s relatively easy to use.  I found and downloaded a image of Hello Kitty through a Google image search, and using the Page Plus program I centered it in a circle a bit larger than 2 1/2 inches in diameter, (2.69 inches to be exact.) 

If your not so graphic savvy you can print the templates from here  Full Head Kitty  and Blue Dress Kitty. I typically print out a few more than I need, this helps with practicing and for the inevitable mistakes that “I” always make.

Cover them in wax paper, and tape them to the wax paper so they will not move as you trace them.

Now you can make your royal icing. For these I used a Wilton recipe, which can be found {HERE} After you have finished making your icing, it’s time to start adding some color to it! In 4-5 separate bowls mix your colors!

Black will take A LOT of gel coloring, red a little less and the blue and yellow take very little. Start small and add if you need to, if you add to much coloring just add some of the un-tinted icing back into the mix to lighten it. If you have it available use the white tint to make your white pop, it really does make a difference.


The consistencies of the icing should be as follows:

Black: Piping consistency
Red: Flood Consistency
Blue Flood Consistency
Yellow: Piping Consistency
White: Flood Consistency

After you’ve tinted your icing, fill your decorating bags. You can cap off the ends with a coupler and some saran wrap until you are ready to use each color.

With your black icing and tip #1 start outlining Kitty’s face. Switching to tip # 1.5 and outline the small details inside her bow. (You can use #1 tip for all of this if you choose, I just like to mix it up.)

Still using the black Icing, switch to a #2 tip and trace the outer circle of each topper. Take your time!
When you are done, let them dry for 30-45 minutes…The longer the better! When they are dry you can begin filling in the bows. With a #1 or a 1.5 tip on your red icing , flood the inner parts of the bows.
When all the bows are finished, switch to the blue icing (This applies, if you are doing the Kitty in the blue dress) and with a #1 or #1.5 tip fill in her dress. As soon as you fill all the dresses, switch to the white icing with a #1.5 tip and add in the polka dots, they will meld into the blue a bit, but still remain raised.With all the little details done, you can put them aside for about 15 minutes or so before you start flooding the remainder with white. When you are ready put a #1 tip on your white and begin flooding around kitty’s face and her hands and feet (paws)  Do the inside of her face LAST!
When you are finished filling the face, switch to the yellow and a #1 tip and pipe the nose onto Kittty’s face. Just a small squeeze, to make a small dot.
Let the toppers dry completely for a few hours, before you peel them off.
This is what they will look like!
Now you are ready to put your cupcakes together! Yippee!  Fill a bowl with some multicolored confetti sprinkles and set it to the side. Fill a decorating bag with vanilla frosting (or whatever flavor you choose.) I use a 1M tip for this, but you can use whatever tip you prefer. Start frosting a ring around the outer edge of your cupcakes. It should look like this when you are finished.

Now dip the cupcake into the confetti sprinkles and gently roll it, coating the entire edge.
Finally, place the topper on top of the cupcake and gentlypress down, try to use equal pressure so as to not to break the topper, as they are very delicate!Voila...your finished Hello Kitty Cupcakes! Now pat yourself on the back, job well done!These cupcakes can be stored in the fridge for a day or two withoutthe royal icing breaking down.You can also make these topper well in advance, just store them in an airtight container, until you are ready to use them.I hope this was informative enough. Please feel free to comment below if you have any questions or to just let me know you were here!

Most of all though….enjoy and happy cupcaking!

Please note that this cupcake tutorial is meant only for personal and not commercial use!!
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How to Make Chocolate Peanut Butter Cake Pops

My better half, absolutely loves chocolate and peanut butter, so for his big five year anniversary in our fellowship, he requested Chocolate Peanut Butter Cake Pops for the big celebration.

I am assuming that whoever coined the phrase “..a match made in heaven” must have meant chocolate and peanut butter, because these are two flavors that seriously boost one another up. But then when you add cake pops to that equation, well you have that match made in heaven multiplied tenfold.

Which brings me to the topic of this particular post which is about how to make Chocolate Peanut Butter Cake Pops, or better yet, how to make awesome, delicious, O.M.G, I can’t stop eating these fantabulous Chocolate Peanut Butter Cake Pops…or maybe that is just me :)

I guess the only way to find out, is to make them yourself and be the judge.

This is what you will need!

  • Chocolate cake (prepared)
  • Peanut Butter Butter Cream Frosting {RECIPE HERE}
  • Chocolate candy melts
  • Peanut Butter candy melts (If available)
  • Lolly pop sticks
  • A squeeze bottle (if you have one)
  • Baking sheet lined with wax paper or parchment paper
  • Styrofoam or something to stand the pops in as they set (covered in Saran wrap)

Cake pops are seriously simple to make, but do require some patience in between each step, so make sure you have some chunks of time available to you in order to prepare them. I have two children ages 1 & 2, so whatever time I have MUST be used to the best of my ability.

For these cake pops although you can use any cake recipe you wish, to save time I opted for a good old box recipe, but the choice is yours. When your cake has fully cooled, break it up into a bowl until it is finely crumbled. Add in the frosting and mix until it has all been incorporated, it will be very mushy looking. For one 9″ cake round, I used a about 1/3 cup of frosting. A little more can be used, but you do want a nice balance of cake and frosting, and not just all of one or the other.

When you are done mixing it all, let it sit, for a few minutes before you start rolling it out. I don’t really have a reason why, it’s just what I do:)

I measure out a  heavy Tbsp. for each pop. I have found that measuring also helps to keep the balls roughly the same size. Roll each ball between your palms until you have all your little yummy pops to be, lined up and put them in the fridge for about 20-30 minutes (or more, the longer the better.) This helps to firm them up, so they are easier to dip into the chocolate.

I have found that sticking them in the freezer cuts the time in half, BUT because they are so cold (or frozen) they will form cracks through the chocolate after you dip them. If your just going to be eating them, that may be fine, but if you are making them for a special occasion, you will want keep them in the fridge to set.

Prior to taking them out of your refrigerator, get you candy sticks  ready and start to prepare your chocolate. You can melt your chocolate in one of two ways, using a double boiler or in the microwave, which ever method you prefer is the one you should use. When your chocolate is ready, remove your cake pops from the fridge. Dip one end of the candy stick into the chocolate and push it gently into the cake pop, no more than half way. This helps to mesh the cake to the stick and helps when you dip them into the chocolate.

If your making a lot of pops, you may want to put them back in the fridge when you are done, just to firm them up again before the big plunge.

When you are ready to start dipping them, it is very important to have the chocolate be at the right consistency. (This goes for any type of chocolate dipping) If it is not thin enough, you will have big gloppy balls of chocolate and probably have them fall off the stick into the chocolate.Holding the pop by the stick, dip it into the chocolate straight down. Do not swirl it or “stir” it in the chocolate, you can tilt it in order to get the coverage you need or you can use a spoon. After it is covered pull it straight up out of the chocolate.

Yes,  I am doing two at a time, I’m such a showoff :)

To remove the excess chocolate tap the pop gently on the side of the bowl, rolling it if necessary. Place them into the Styrofoam, so the chocolate can set on the pops. As they are setting, you can begin to get the peanut butter candy melts ready. I broke them up and placed them into a Wilton squeeze bottle I had, melting them in the microwave, with the cap off. When they are at the right consistency (melted) squeeze a squiggly or whatever design you choose over the top of each pop.

If you don’t have a squeeze bottle, you could use a decorating bag with a tip, or a plastic food storage bag with a small piece of the corner cut off, to pipe the melted chocolate onto the pops.

After you add the first set of lines, you may want to go back over in the opposite direction, to really heap it on. I tend to store the pops in the fridge until I am ready to serve them.

Hope you try these out and if so, that you enjoy them as much as everyone at my hubby’s celebration did. I would love to hear your feedback, so please do feel free to comment below!

Peanut Butter Butter Cream Frosting

I love and I mean L.O.V.E peanut butter, so I naturally adore a good peanut butter butter cream frosting recipe. This is tried and true of which I use again and again and  is always a hit. It’s quick and easy to make but most importantly it’s GOOD.

This is what you will need:

  • 3/4 Creamy style Peanut Butter
  • 1 Stick of butter softened to room temperature
  • 4oz. Cream Cheese softened
  • 1/2 tsp. Vanilla Extract
  • 2 1/2 cups of Powdered Confectioners Sugar
  • 1-2 tbsp. Milk )

In a mixing bowl add the peanut butter, butter, cream cheese and vanilla extract. With a mixer cream together on  medium speed until all the ingredients are thoroughly mixed. Add in the confectioners sugar a little a time and mix well. Add in the milk and mix until all ingredients are incorporated fully.

For a fluffier frosting, beat the frosting at high speed for an additional minute or two. If you want a stiffer frosting add in more confectioners sugar and mix at medium speed, until the desired consistency is achieved.

Voila….and there you have it!

Use it on anything from cakes, cupcakes, even as the frosting to make delicious cake pops or you can do what I sometimes do and just spoon it from the bowl…which is not recommended if you are on a diet :)

Whatever way  you choose, most importantly enjoy it!