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Creative Cupcakes
By Frannie Gay
September/October 2009

CupcakesBirthday memories of my childhood are filled with laughter, noise, family and homemade cakes. While most of my friends celebrated at skating rinks, bowling alleys or Chuck E. Cheese, my birthdays were always celebrated at home. At the time, I was jealous of those elaborate parties. Now, I am grateful for the celebrations I spent with family and close friends. My mom was always able to create an amazing cake out of seemingly nothing.  There were cats, clowns and even ice cream cones atop my birthday cakes.

With a majority of us continuing to clip coupons to help make ends meet, we could all stand to stretch our dollars some more--especially when it comes to celebrating birthdays.  For practically the same cost as buying bakery-made treats, you can make at least two dozen "homemade" cupcakes, and the decorating can become part of the party fun.

Do not panic if you can't find your way around the kitchen, or if baking disasters know you by name. These recipes are quick and easy. Only one recipe is traditionally "from scratch." The others are "fake outs" that start with box cake mix. I have researched and tested several types to bring you four fun recipes, compliments of Martha Stewart, Sandra Lee and "A Taste of Home" cookbooks.

Puppy CupcakePuppy Cakes
(Martha Stewart's Cupcakes, recipe from Cake Mix Creations, "A Taste of Home")
Cost: $8.50* 
Makes: 24

1 box yellow cake mix                          
1 cup orange juice
3 large eggs                                   
1/3 cup water
1/3 cup canola oil                             
1 can vanilla frosting
Pretzels                                       
Red food coloring
M&M's
Mini M&M's                               

Combine cake mix, orange juice, eggs, water and oil until smooth (it will be thin). Distribute batter among cupcake tins. Make sure to line with paper cups. Bake at 350 degrees for 20-25 minutes. Cool cupcakes completely (about 30 minutes). Coat top with icing, reserve some icing to tint pink. Break pretzels to create ears and cheeks. Mini M&M's are used for eyes, regular-sized for nose. Add red food coloring to reserved icing. Stir until desired color and spoon into Ziploc bag. Cut off tip of bag and pipe on tongues.

Peanut Butter Chocolate Cupcakes
("Sandra Lee's Semi Homemade Cool Kids Cooking") 
Cost: $7.50 
Makes: 24

1 box dark chocolate cake mix                  
1 1/3 cup chocolate milk
1/2 cup canola oil                             
3 large eggs
1 1/4 cup milk                                 
 cup creaming peanut butter
1 box butterscotch instant pudding (3.4 oz)          
1 can chocolate frosting
1 bag mini Reese's pieces

Combine cake mix, chocolate milk, oil and eggs. Whisk until smooth. Distribute among cupcake tins. Bake at 350 degrees for 20-25 minutes. Meanwhile, mix together pudding, milk and peanut butter. Beat for two minutes. Refrigerate for 30 minutes. After baking, cool cupcakes for at least 30 minutes. Spoon filling into an icing bag with a medium round tip (using a Ziploc bag for this would be difficult). Insert tip into center of cupcake and squeeze gently. Fill center of each cupcake. Top with chocolate frosting and mini Reese's pieces.

Sunflower cupcakeRed Velvet Sunflowers 
Cost: $9.00 
Makes: 24

1 box red velvet cake mix                      
3 large eggs
1 1/4 cups water                               
1/3 cup oil
2 cans vanilla frosting                        
Oreos                        
M&M's                                    
Yellow food coloring
Green food coloring

Prepare cupcakes as directed on back of box. Allow cupcakes to cool completely (30 minutes). Reserve 1/4 cup vanilla frosting to remain white. Tint one can green and the other can yellow. Top each cupcake with the green frosting. Place one Oreo in the center of each cupcake. Spoon the yellow frosting into an icing bag with a petal tip. Layer icing on cookies to create petals. If icing becomes too warm, place in refrigerator. Place red M&M's on top of petals. Spoon reserved white frosting into Ziploc bag. Snip small hole in corner. Add spots and head to each red M&M to create ladybugs. If icing becomes runny on cupcakes, place in refrigerator.

Allergen Free Chocolate Cupcakes
Free from dairy, nuts and eggs
("Martha Stewart's Cupcakes") 
Cost: $6.00 
Makes: 12

1 1/2 cup cake flour (Swan's Down)             
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder               
1 teaspoon baking soda
1 tablespoon white vinegar                     
1 teaspoon vanilla     
1 1/4 cup water                                
Powdered sugar         
1/4 cup + 1 tablespoon vegetable oil                 
1/2 teaspoon salt

Sift together cake flour, sugar, cocoa powder, baking soda and salt. In a large bowl, mix together oil, vinegar, vanilla and water. Add flour mixture until smooth. Bake at 350 degrees for 20-25 minutes, rotating half way through. Cool and dust with powdered sugar.

Happy Baking!

*Cost for cupcakes does not include items that you may already have in your pantry.

Frannie Gay lives in Athens and enjoys filling her kitchen with the smell of baked goods.


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