Marshmallow Birthday Cupcakes

Who doesn't love marshmallows...especially when they are on top of a cupcake? These are fun cupcakes to make and eat, and perfect for a birthday! All you need is your favorite cupcake, frosted with your favorite icing, marshmallows and colored sugar. For each cupcake, cut 1 marshmallow with dampened kitchen scissors in slices; sprinkle with colored sugar. Arrange on cupcake in flower shape. Place a candle in center of each flower or pipe a large dot of frosting in the center.

This cupcake was very easy to make and I love that you can customize it to your liking. I tinted my frosting to a buttercup yellow color and then piped a large dot onto the center of each flower. Next time, I want to make these with pink marshmallows instead of white. I think the pink would look really pretty against the white frosting. The possibilities are endless!

Ice Cube Lemon Pops

I think most everyone has had frozen ice cube popsicles....but, have you had them with a lollipop in the center? Didn't think so! This is a new twist on an old favorite and it's sure to make the little ones in your life very happy! All you need is an ice cube tray, lemonade and lollipops. That's it!

Start with your favorite lollipops (I used Dum Dums).

Then add your favorite lemonade.

Put them in the freezer and wait at least 4 hours.

Pop them out and enjoy!

**Do not let your husband attempt to "pop" them out. If he is anything like mine, he will destroy the ice cube tray while attempting to "pop" the popsicle out. :)

Earth Day Giveaway

Every Earth Day, I find myself making new Earth Day Resolutions...ways in which I can personally help take better care of our earth. Just like New Year's Resolutions, some years are better than others. One particular resolution that I have been failing at, but really want to succeed at, is ridding my life of those awful plastic bags...you know, the white ones that most stores give you when you make a purchase. I loath those! They are tacky, noisy, and just plain wasteful! Here in Germany, you rarely see those plastic bags. They just don't use them like we do in America. I'm sure it is because they are so wasteful. People just bring their own reusable bag and use it for most every purchase.

Awhile back, I purchased some really cute reusable bags to start using instead of always relying on the stores to give me a plastic bag. However, I have yet to use them. So.....today is the day that I am going to start using these bags. I pulled them out, cut off the tags and put them in my purse and car. I am determined to stop using the plastic bags once and for all!

Being that today is Earth Day, I am going to give one of these super cute reusable bags to one lucky reader. So, you also can start ridding your life of plastic bags, if you haven't already done so. You have two chances in which you can win. First, leave me a nice comment between now and April 24th. Second, become a public follower of my blog (It's okay to be a follower...it makes bloggers happy). The winner will be picked at random and will be announced on Monday, April 25th. :)

We do not inherit the earth from our ancestors, we borrow it from our children. ~Native American Proverb

Giveaway Winner: Congratulations Domestic Diva...you are the winner of the Earth Day Giveaway! Please e-mail me your shipping info, so I can get this cute bag off to you (niksblogs@yahoo.com). Thanks to everyone who participated! :)

Easter Basket Cupcakes

This particular cupcake seems to be very popular this time of year. I just saw that Tori Spelling made these exact cupcakes for her kids the other day. I actually owe this cupcake idea to my sister-in-law, not Tori Spelling. Although, next year I am adding little bows to the handles like she did...it completes the look. These are easy, fun, and very cute cupcakes!! Your family will love you for making them!

Easter Basket Cupcakes
18-24 cupcakes
Buttercream Frosting
Food coloring (I used McCormick)
Pipe Cleaners
Jellybeans

Using a spatula, spread each cupcake with a layer of frosting. Your frosting does not need to be colored. For the Easter grass, combine coconut with a few drops of green food coloring (in a ziploc bag) and gently mix/shake until all of the coconut is coated. Then sprinkle coconut on top of frosted cupcake. Cut your pipe cleaner to desired length and gently press each end into cupcake, forming an arch for the handle of your basket. Last, place jellybeans in the center of the cupcake.

In my house, we are divided when it comes to coconut. My husband and I love it, my kids do not. Therefore, with this cupcake we had to compromise. Half of the cupcakes were topped with coconut and the other half were topped with buttercream only. To create the look of grass for the buttercream only cupcakes, I used Wilton tip 233 (This is the same tip I used for the Soldier Cupcakes). Everyone was happy. :)

Pinkalicious Cupcakes

We are big Pinkalicious fans in my house! We have all the books, including the newest one, Silverlicious. It is such a cute book, with a great storyline! When I found this recipe for the Pinkalicious cupcakes I knew I had to make them! Check out http://www.thinkpinkalicious.com/ for more fun pinkalicious activities (as well as the actual recipe). The website is just as cute as the books! :)

Getting to the cupcakes...These were very easy and fun to make. Make sure to recruit little helpers for this one. They will love adding the 20 drops (or more) of food coloring as well as the decorating part of the cupcake. The pink definitely makes everything more fun as do the sprinkles and whatever else you decide to add. Pink not your color? Substitute for a different color! I think next time we're going for blue cupcakes. The possibilities are endless...have fun!

Pinkalicious Cupcakes
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
pink food coloring (I used McCormick)

1. Preheat oven to 350 degrees and line a muffin tin with paper liners.
2. In a large size bowl, use an electric mixer to beat the butter and sugar together until it's light and fluffy. Add the eggs, one at a time, beating the mixture well after each egg. Then add the vanilla.
3. In a medium size bowl, combine the flour, baking powder, and salt.
4. Gradually add the flour mixture and milk using a wooden spoon or rubber spatula to the wet mixture and combine thoroughly.
5. Add 20 drops of food coloring to the batter and stir.
6. Evenly fill the liners with batter and bake for 18-24 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the muffin tin and cool completely on a wire rack.

Buttercream Frosting
3 1/2 cups confectioners sugar
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
1/4 cup milk (or water)
pink food coloring

1. Combine the confectioners sugar, butter, vanilla and milk in a medium size bowl and beat with an electric mixer until smooth and creamy. Mix in a few drops of pink food coloring into the frosting to create the perfect shade of pink.
2. After the cupcakes have completely cooled, decorate the cupcakes with frosting. And, of course, sprinkles or candy (I used pink cake sparkles and tip 12 to pipe the frosting).
**I prefer to use water when making the frosting, that way I don't have to worry about refrigerating the cupcakes. Also, I did not use 1/4 cup water...I used my teaspoons and measured very small amounts until I reached my desired consistency.

A few things about this recipe...First, it only makes 12 cupcakes and enough frosting to frost those 12 cupcakes. Second, the cupcake itself is very good, but not very sweet. However, the frosting makes up for that! The cupcakes are moist, but not nearly as light as a cupcake made from a box cake mix. If I was making these for a large group of kids, I would probably use a box mix and just add the food coloring. However, for a smaller group of kids this recipe is perfect...or if you're just in the mood to make cupcakes.

Soldier Cupcakes

For my son's birthday this year, it was all about soldiers, military, GI Joe. In keeping with that theme, we decided on soldier cupcakes. These were the easiest, most fun cupcakes I've decorated to date. I made my usual buttercream frosting and colored it using two different greens from Wilton. I started with Leaf Green, but didn't like the green it was turning into, so I added Juniper Green to it and luckily it turned into the green I was hoping for. Then I used Wilton tip 233 to make the blades of grass. This was my first time working with this tip and I had so much fun using it. I love that it doesn't have to have a perfect look, so it doesn't really matter how experienced of a decorator you are. The tip itself creates a really cool look and is easy to use. It took a little bit of time to pipe the grass onto each cupcake, but nothing too involved. I bought the little plastic soliders awhile ago, specifically for my son's cake/cupcakes, and they worked perfect. I was really happy with how these turned out and so was the birthday boy!

Heart Healthy Cupcakes

These are not my standard cupcakes that I usually make, topped with a ridiculous amount of frosting, but they are equally as good and significantly healthier. I found this recipe in a Family Fun Magazine quite a few years ago. I remember liking them, but had not made them in so long. In an effort to be healthier, I decided to make them the other day, only this time I made some changes (healthier changes) and I couldn't be happier with the result. So happy in fact, the cupcakes were gone within 2 days and not only did I love them, but my kiddos did as well. Here is my adapted version of the recipe:

Heart Healthy Cupcakes

1 cup (8 ounce can) crushed pineapple in its own juice

1 1/2 cups whole wheat flour

1 1/2 cups flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

2 large eggs

1 egg white

1/2 cup vegetable oil

1/2 cup honey

2 teaspoons vanilla extract

2 cups coarsely shredded carrots

1/2 cup unsweetened applesauce

Heat the oven to 350 degrees. Drain the pineapple and reserve the juice. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center of the mixture and drop in the eggs, egg white, oil, honey, vanilla extract, and reserved pineapple juice. Beat at medium speed until blended, about 1 1/2 minutes. With a spoon, stir in the crushed pineapple, shredded carrots, and applesauce. Then spoon the batter into paper baking cups set in muffin tins. Bake until a toothpick stuck in the center of a cupcake comes out clean, about 22 minutes. Remove pan from oven and cool on a wire rack for 2 minutes. Serve warm or cool...either way, they are fantastic!

**I just recently started substituting honey for sugar whenever possible. This is the first time I tried it with this recipe and I really liked using the honey. I couldn't tell a difference. Here is a great link if you're interested in substituting honey into more of your baking. It's a healthier alternative to sugar.