Pineapple Cake and Cupcakes

These cupcakes are sure to make everyone smile. Not only are they simple, but they are cute as well. I made these cupcakes for a birthday party and they were such a hit with everyone. 

Leaves

Materials:

Wax paper

Green chocolate melts

Directions:

Melt candy according to directions on packaging

Cut wax paper into small squares

Using a spoon spread out the chocolate to make the leaves

Place them in refrigerator until chocolate hardens

Final result:

Cupcakes

Materials:

Cake mix

White cupcake liners

Yellow frosting

Brown sprinkles

Directions:

Bake cupcakes and let them cool completely

Take the yellow frosting and cover each cupcake completely

Using a butter knife, tap each cupcake to make it look like the texture of the pineapple

Add a couple leaves to each cupcake

Last, add the brown sprinkles to random spots of the cupcakes

Final result:

Cake

Materials:

Yellow frosting

32 Wilton Pastry tip

6x2 round cake

Directions:

Take the yellow frosting and put some on a pastry bag

Using Wilton's number 32 pastry tip cover entire cake

Add some leaves to the top

Final result:

Pineapple Cookies

Throwing a party this summer? Whether it's a bbq, birthday party, or pool party, you can never go wrong with these adorable pineapple cookies. Want to know how to make them? Keep reading. 

Sugar Cookies
Ingredients:
1 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
In a large bowl using an electric mixer, beat butter and sugar until it becomes a creamy consistency. Add the eggs and vanilla until it has blended together. Using a separate bowl, mix flour, baking powder, and half. Next, add it to the butter mixture until everything is well blended. Wrap the dough in plastic wrap, and refrigerate for at least two hours.
Preheat over to 400 degrees Fahrenheit. Roll out dough into a lightly floured surface. Using a pineapple shaped cookie cutter, cut dough into a pineapple shape. 













Bake for 6 to 8 minutes. Let cool completely before decorating.
Makes about 36 cookies
Final Result:










Icing
Ingredients:
4 cups powdered sugar
6 Tablespoons whole milk

6 Tablespoons corn syrup
1 teaspoon vanilla extract
yellow and green food coloring

Directions:
Mix powdered sugar and milk and whisk until it becomes smooth. Next, stir in corn syrup and vanilla extract. If the consistency is too thick add more milk, if its too thin add more powdered sugar until it becomes easy to work with. Take two bowls and divide the mixture. Add green food coloring to one bowl and mix, then add yellow food coloring to other bowl and mix. Decorate cookies.

Final Result:

Ladybug and Polka Dot Cupcakes

Materials:

Frosting

Red m&ms

Black Icing

Green Fondant

Red Fondant

Pink Fondant

Cupcake Liners

White Fondant

Cake Mix

Red food coloring

Leaf cookie cutter

Small and medium sized cookie cutters

Directions:

Bake cupcakes according to directions on the cake mix box

Let them cool for about two hours (Preferably overnight) 

Polka Dot Cupcakes:

Take some frosting and add a few drops of red food coloring (I used vanilla frosting by Betty Crocker)

Frost the cupcakes with red frosting

Take some white fondant and roll it out

Cake a small circular cutter and cut out small circles (each cupcake will use about 6 circles)

Place five circles around cupcake and one in the middle

Final result:

Ladybug Cupcakes:

Frost cupcakes with white vanilla frosting

Roll out green fondant and cut out a leaf using leaf cookie cutter. Also cut out a stem ( each cupcake will require one leaf and one stem )

Take some red fondant and use the bigger cookie cutter to cut out a flower

Take pink fondant and cut out a small flower using the smaller cookie cutter

Take some black icing with a pastry tip and draw the dots on the m&m

Place m&m on the cupcake and draw the head with the black icing

Add everything to the cupcake

Final Result:

Apple Muffins

Love muffins? Love apples? Why not give these apple muffins a try. They are super delicious and great for breakfast. If you want to learn how to make them just keep on reading.

Ingredients:
Muffin:
1 Cup Aunt Jemima Original Pancake and Waffle Mix
1 Cup All-Purpose Flour
1/3 Cup Brown Sugar
2 tsp. Baking Powder
3/4 tsp. Ground Cinnamon
1 Cup Milk
1/3 Cup Vegetable Oil
1 Egg
1 tsp. Vanilla
1 Medium Apple, Peeled, Cored and Chopped

Topping:
4 tsp. Granulated Sugar
1/2 tsp. Ground Cinnamon

Servings: 12 Muffins

Directions:
Preheat over to 400 degrees Fahrenheit
Place muffin liners in cupcake pan
In a bowl combine pancake mix, flour, brown sugar, baking powder and cinnamon
In a separate bowl combine milk, oil, egg, and vanilla and whisk together
Add the flour mixture
Stir together until all ingredients are moist

Stir in the apples 

Fill the muffins liners

Add topping to each muffin

Bake for 16-18 minutes
Let cool for 10 minutes

Final Result:

Raspberry Lemonade Cupcakes

Summer is the time to have fun and enjoy some fresh lemonade. What better way to enjoy the taste of lemonade than on a cupcake. I guarantee everyone will enjoy these cupcakes, and will be begging for more.

Materials:
Lemon Flavored Cake Mix
Cupcake Liners
Lemon Slices
1 Cup Raspberries
24 Extra Raspberries
Straws
Spearmint Leaves
1/2 Cup Unsalted Butter
1/4 Cup Salted Butter
2 3/4 Cups Powdered Sugar
1/2 tsp Vanilla Extract

Cupcakes:
Follow directions according to cake mix and let them cool completely

Frosting:
Puree raspberries in a food processor
Drain the raspberries using a strainer to remove all seeds
Heat the raspberries in a saucepan using medium heat until the mixture is reduced in half
Let it cool completely ( I put it in the freezer to make it go faster)

In a bowl add the butter and mix until it is fluffy

Next, add 1 cup of powdered sugar and mix in the raspberry puree along with the vanilla extract

Add remaining powdered sugar and mix until it is fluffy

Decorations:
Cut lemon slices in fours
Wash 24 raspberries
Wash 24 spearmint leaves

Cut straws in half











Using a pastry tip cover each cupcake with the raspberry frosting

Add a raspberry on the top of each cupcake
Add a lemon slice on the side of the raspberry and add a spearmint leave on the other along with a straw

Final Result:

Jumbo Cupcake Chocolate Liner

Jumbo cupcakes have been getting pretty popular, and I have done quite a few myself. I have tried different ways to make a liner, and I found this to be the easiest. 

Materials:
Candy Melts (any color)
Jumbo Cupcake Pan 
Paramount Crystals (You can also use coconut or vegetable oil)

Directions:
Melt candies according to the instructions on the package. If it is too thick you can add paramount crystals or oil.

Take cupcake pan and distribute melted chocolate evenly until it is covered
Place in refrigerator for a couple minutes until chocolate hardens

Take out the pan and melt more chocolates to coat the pan with another layer of chocolate. You may need to work quickly on this layer so it doesn't harden too fast

Place in refrigerator for about 25 minutes

Take out the pan once more and tap the bottom of the pan on a hard surface. Liner should come right out.

Final Result: 

Peep inspired cupcakes

With Easter just right around the corner, I thought I'd share some cupcakes I made for my family last year.

Materials:

Cake Mix (I used Betty Crocker Strawberry Cake Mix)

Cupcake Liners

Pink Sprinkles

Pastry Pride Whipped Topping

Pastry Bag

Pastry Tip

Peeps Icing Decorations

Directions:

Bake cupcakes in cupcake liners

Let them cool completely

Put some whipped topping in a pastry bag and fill each cupcake with white whipped topping using a pastry tip

Add some small pink sprinkles onto each cupcake

Place the Peeps icing decorations

Final Result: