I need cupcake ideas. With recipes. I want them to be gorgeous.?!
Any ideas!?
I want a really good orange recipe, but not the mandarin orange/pineapple thing!.
I also want a good carrot recipe!.
And more, I want to make atleast 8 varities
Icing ideas too, garnish, Thanks!.Www@FoodAQ@Com
I want a really good orange recipe, but not the mandarin orange/pineapple thing!.
I also want a good carrot recipe!.
And more, I want to make atleast 8 varities
Icing ideas too, garnish, Thanks!.Www@FoodAQ@Com
Answers:
Carrot Cake Cupcakes
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg -- freshly grated
3/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots -- grated
1/2 cup walnuts -- finely chopped
1/2 cup semisweet chocolate chip morsels
Preheat the oven to 375F and line 2 muffin pans with cupcake liners!.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt!. In a mixing bowl, beat the eggs at medium speed until blended!. Gradually beat in the granulated sugar and the dark brown sugar!. Add the vanilla, vegetable oil and orange juice and mix until combined and smooth!. On low speed mix in one-third of the flour mixture!. Scrape down the sides as necessary!.
Continue to add the flour mixture in thirds until just smooth!. Fold in the grated carrots, walnuts and chocolate morsels!. Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean!. Cool on a wire rack for 15 to 20 minutes and remove from muffin tins!. Frost with Cream Cheese Frosting!.
Yield: 1 1/2 to 2 dozen cupcakes
Cream Cheesecake Cupcakes
3 oz!. pkg!. cream cheese, softened
1 pkg!. yellow cake mix (18 oz!.)
1-1/4 cups water
1/2 cup butter, melted
3 eggs
Chocolate Frosting or flavor of your choosing
In a mixing bowl, beat cream cheese until smooth!. Add cake mix,
water, butter and eggs; mix well!. Spoon batter by 1/4 cupfuls into
paper-lined muffin cups!. Bake at 350 degrees for 25 minutes or until
golden brown!. Remove to wire rack to cool completely!. Frost!.
Triple Treat Chocolate Cupcakes
Estimated Times:
Preparation - 20 min | Cooking - 25 min | Cooling Time - 10 min cooling | Yields - 30 cupcakes
Give your family a treat with these chocolately cupcakes topped with our new Swirled Morsels!.
Ingredients:
1 pkg!. (18!.25 oz!.) devil's food cake mix
1 pkg!. (4 oz!.) chocolate instant pudding and pie filling mix
1 container (8 oz!.) sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup warm water
1 2/3 cups (10-oz!. pkg!.) NESTLé TOLL HOUSE SWIRLED Real Semi-Sweet & White Chocolate Morsels, divided
1 container (16 oz!.) prepared white frosting
Directions:
PREHEAT oven to 350o F!. Paper-line 30 muffin cups!.
COMBINE cake mix, pudding mix, sour cream, eggs, vegetable oil and water in large mixer bowl; beat on low speed just until blended!. Beat on medium speed for 2 minutes!. Stir in 1 cup Swirled Morsels!. Fill each cup 2/3 full!.
BAKE for 25 to 28 minutes or until wooden pick inserted in center comes out clean!. Cool in pans for 10 minutes; remove to wire racks to cool completely!. Frost; decorate with remaining Swirled Morsels
White Chocolate Macadamia Cupcakes
Makes 20 cupcakes
Ingredients
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate-flavor instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
1!. Preheat oven to 350°F!. Line 20 (2-1/2-inch) muffin cups with paper liners!.
2!. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredieints!. Fold in nuts!. Fill muffin cups 2/3 full!. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean!. Cool in pans on wire racks 10 minutes!. Remove from pans to wire racks; cool completely!.
3!. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown!. Cool completely!.
4!. Place white chocolate chips in small microwavable bowl; microwave 2 minutes at MEDIUM (50% power), stirring every 30 seconds, until melted and smooth!. Cool slightly before stirring into frosting!.
5!. Frost cupcakes; sprinkle with toasted coconut
Cherry Baby Cakes
Source: Better Homes and Gardens
http://www!.bhg!.com
Makes about 60
Prep: 40 minutes
Bake: 12 minutes
Ingredients
1-1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla
2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
60 maraschino cherries with stems, drained
1 recipe Powdered Sugar Icing*
Directions
1!. Preheat oven to 350 degree F!. Line thirty 1 3/4-inch muffin cups with miniature paper bake cups;* set aside!.
2!. In a large mixing bowl combine flour, sugar, baking powder, and salt!. Add milk, butter, egg, and vanilla!. Beat on low speed until combined!. Beat on medium speed for 1 minute!. Spoon 1 scant teaspoon of batter into each muffin cup!. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter!.
3!. Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean!. Cool in pans on a wire rack for 5 minutes!. Remove from pans; cool completely on wire rack!.
4!. Pat cherries dry with clean paper toweling!. Frost each cupcake with about 1/2 teaspoon icing!. Dip half of each cherry into remaining icing; place on top of baby cakes!. Makes about 60 small cakes!.
*Test Kitchen Tip:If you don?t have 1 3/4-inch muffin cups, line sixteen 2 1/2-inch muffin cups with paper bake cups!. Prepare batter as directed!. Spoon 1 tablespoon batter into each prepared muffin cup!. Add 1 teaspoon of marmalade and another tablespoon of batter!. (You will only use about 1/3 cup marmalade!.) Bake about 15 minutes or until toothpick inserted in centers comes out clean!. Frost with Powdered Sugar Icing!. Add a cherry as directed above!. (You will only need 16 cherries!.)
*Powdered Sugar Icing: In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk!. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency!.
Nutrition facts per serving:
calories: 63
total fat: 1g
saturated fat: 1g
monounsaturated fat: 0g
polyunsaturated fat: 0g
cholesterol: 6mg
sodium: 36mg
carbohydrate: 13g
total sugar: 7g
fiber: 0g
protein: 0g
vitamin C: 0%
calcium: 1%
iron: 1%
Boston Cream Cupcakes
Makes 22 cupcakes
Ingredients
1 package (about 18 ounces) yellow cake mix, plus ingredients to prepare mix
1/4 cup instant French vanilla pudding and pie filling mix
1 cup cold milk
1 container (16 ounces) dark chocolate frosting
1!. Prepare and bake cake mix according to package directions for cupcakes!. Cool in pan on wire rack 10 minutes!. Remove from pan to wire rack; cool completely!.
2!. Meanwhile, whisk together pudding mix and milk until well blended!. Cover and refrigerate pudding!.
3!. Use tip of sharp knife to gently poke small hole into bottom of each cupcake!. Place pudding in pastry bag fitted with small round pastry tip!.*
4!. Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding!. Repeat with remaining cupcakes and pudding!.
5!. Place frosting in medium microwavable bowl!. Microwave on HIGH 30 seconds; stir!. Frost tops of cupcakes!.
*You may substitute a plastic squeeze bottle with narrow dispensing tip for the pastry bag!.
PEANUT BUTTER CUPS CUPCAKES
Makes 24 cupcakes
1 3/4 cups all-purpose flour
1 1/4 cups firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon pure vanilla extract
2 large eggs
24 miniature milk chocolate-covered peanut butter cups candies
Heat oven to 350 degrees F!. Line 24 muffin cups with paper baking
cups!.
In large bowl, combine all ingredients except peanut butter cups
candies at low speed until moistened; beat 2 minutes at medium speed!.
Fill prepared muffin cups 2/3 full!. Press a peanut butter cup candy
into batter until top edge is even with batter!.
Bake 18 to 28 minutes at 350 degrees F or until cupcakes spring back
when touched lightly!.
Nutrients per 1 cupcake: 170 calories; 4g protein; 23g carbohydrate;
7g fat; 25mg cholesterol; 1g dietary fiber; 185mg sodium; 120mg
potassium!. USRDA: 4% each of calcium & iron
Coconut and Raspberry Cupcakes
4 eggs
2/3 cup granulated sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2/3 cup flaked coconut
1/2 cup unsalted butter, melted
1/4 cup raspberry preserves
Confectioners’ sugar, for dusting
Preheat oven to 425 degrees F!. Butter or line cupcake pans!.
In a large bowl, whisk eggs and sugar together until the mixture is thick and pale and forms a ribbon when whisk is lifted!.
Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut!. Fold in the melted butter then chill in refrigerator for 25 minutes!.
Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is three-fourths full!.
Bake for 5 minutes, reduce heat to 400 degrees F and bake for a further 5 to 7 minutes, or until risen and golden!. Turn out onto wire racks to cool completely!. Dust with confectioners' sugar!.
Mint Chocolate Cupcakes
Source: texaslinda
http://www!.bhg!.com
Ingredients:
2 cups cake flour
1 tsp!. baking soda
1/4 tsp!. salt
1/2 cup unsweetened coca
2/3 cup (1 stick and 2 2/3 tbsp!.) unsalted butter, at room temperature
1 1/2 cups superfine sugar
3 large eggs
2 tsp!. peppermint extract
1 cup milk
Ingredients for Frosting
3 oz!. semi-sweet chocolate
4 tbsp!. unsalted butter
1 tsp!. peppermint extract
Www@FoodAQ@Com
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg -- freshly grated
3/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots -- grated
1/2 cup walnuts -- finely chopped
1/2 cup semisweet chocolate chip morsels
Preheat the oven to 375F and line 2 muffin pans with cupcake liners!.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt!. In a mixing bowl, beat the eggs at medium speed until blended!. Gradually beat in the granulated sugar and the dark brown sugar!. Add the vanilla, vegetable oil and orange juice and mix until combined and smooth!. On low speed mix in one-third of the flour mixture!. Scrape down the sides as necessary!.
Continue to add the flour mixture in thirds until just smooth!. Fold in the grated carrots, walnuts and chocolate morsels!. Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean!. Cool on a wire rack for 15 to 20 minutes and remove from muffin tins!. Frost with Cream Cheese Frosting!.
Yield: 1 1/2 to 2 dozen cupcakes
Cream Cheesecake Cupcakes
3 oz!. pkg!. cream cheese, softened
1 pkg!. yellow cake mix (18 oz!.)
1-1/4 cups water
1/2 cup butter, melted
3 eggs
Chocolate Frosting or flavor of your choosing
In a mixing bowl, beat cream cheese until smooth!. Add cake mix,
water, butter and eggs; mix well!. Spoon batter by 1/4 cupfuls into
paper-lined muffin cups!. Bake at 350 degrees for 25 minutes or until
golden brown!. Remove to wire rack to cool completely!. Frost!.
Triple Treat Chocolate Cupcakes
Estimated Times:
Preparation - 20 min | Cooking - 25 min | Cooling Time - 10 min cooling | Yields - 30 cupcakes
Give your family a treat with these chocolately cupcakes topped with our new Swirled Morsels!.
Ingredients:
1 pkg!. (18!.25 oz!.) devil's food cake mix
1 pkg!. (4 oz!.) chocolate instant pudding and pie filling mix
1 container (8 oz!.) sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup warm water
1 2/3 cups (10-oz!. pkg!.) NESTLé TOLL HOUSE SWIRLED Real Semi-Sweet & White Chocolate Morsels, divided
1 container (16 oz!.) prepared white frosting
Directions:
PREHEAT oven to 350o F!. Paper-line 30 muffin cups!.
COMBINE cake mix, pudding mix, sour cream, eggs, vegetable oil and water in large mixer bowl; beat on low speed just until blended!. Beat on medium speed for 2 minutes!. Stir in 1 cup Swirled Morsels!. Fill each cup 2/3 full!.
BAKE for 25 to 28 minutes or until wooden pick inserted in center comes out clean!. Cool in pans for 10 minutes; remove to wire racks to cool completely!. Frost; decorate with remaining Swirled Morsels
White Chocolate Macadamia Cupcakes
Makes 20 cupcakes
Ingredients
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate-flavor instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
1!. Preheat oven to 350°F!. Line 20 (2-1/2-inch) muffin cups with paper liners!.
2!. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredieints!. Fold in nuts!. Fill muffin cups 2/3 full!. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean!. Cool in pans on wire racks 10 minutes!. Remove from pans to wire racks; cool completely!.
3!. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown!. Cool completely!.
4!. Place white chocolate chips in small microwavable bowl; microwave 2 minutes at MEDIUM (50% power), stirring every 30 seconds, until melted and smooth!. Cool slightly before stirring into frosting!.
5!. Frost cupcakes; sprinkle with toasted coconut
Cherry Baby Cakes
Source: Better Homes and Gardens
http://www!.bhg!.com
Makes about 60
Prep: 40 minutes
Bake: 12 minutes
Ingredients
1-1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla
2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
60 maraschino cherries with stems, drained
1 recipe Powdered Sugar Icing*
Directions
1!. Preheat oven to 350 degree F!. Line thirty 1 3/4-inch muffin cups with miniature paper bake cups;* set aside!.
2!. In a large mixing bowl combine flour, sugar, baking powder, and salt!. Add milk, butter, egg, and vanilla!. Beat on low speed until combined!. Beat on medium speed for 1 minute!. Spoon 1 scant teaspoon of batter into each muffin cup!. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter!.
3!. Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean!. Cool in pans on a wire rack for 5 minutes!. Remove from pans; cool completely on wire rack!.
4!. Pat cherries dry with clean paper toweling!. Frost each cupcake with about 1/2 teaspoon icing!. Dip half of each cherry into remaining icing; place on top of baby cakes!. Makes about 60 small cakes!.
*Test Kitchen Tip:If you don?t have 1 3/4-inch muffin cups, line sixteen 2 1/2-inch muffin cups with paper bake cups!. Prepare batter as directed!. Spoon 1 tablespoon batter into each prepared muffin cup!. Add 1 teaspoon of marmalade and another tablespoon of batter!. (You will only use about 1/3 cup marmalade!.) Bake about 15 minutes or until toothpick inserted in centers comes out clean!. Frost with Powdered Sugar Icing!. Add a cherry as directed above!. (You will only need 16 cherries!.)
*Powdered Sugar Icing: In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk!. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency!.
Nutrition facts per serving:
calories: 63
total fat: 1g
saturated fat: 1g
monounsaturated fat: 0g
polyunsaturated fat: 0g
cholesterol: 6mg
sodium: 36mg
carbohydrate: 13g
total sugar: 7g
fiber: 0g
protein: 0g
vitamin C: 0%
calcium: 1%
iron: 1%
Boston Cream Cupcakes
Makes 22 cupcakes
Ingredients
1 package (about 18 ounces) yellow cake mix, plus ingredients to prepare mix
1/4 cup instant French vanilla pudding and pie filling mix
1 cup cold milk
1 container (16 ounces) dark chocolate frosting
1!. Prepare and bake cake mix according to package directions for cupcakes!. Cool in pan on wire rack 10 minutes!. Remove from pan to wire rack; cool completely!.
2!. Meanwhile, whisk together pudding mix and milk until well blended!. Cover and refrigerate pudding!.
3!. Use tip of sharp knife to gently poke small hole into bottom of each cupcake!. Place pudding in pastry bag fitted with small round pastry tip!.*
4!. Place tip inside hole at bottom of cupcake; gently squeeze bag to fill cupcake with pudding!. Repeat with remaining cupcakes and pudding!.
5!. Place frosting in medium microwavable bowl!. Microwave on HIGH 30 seconds; stir!. Frost tops of cupcakes!.
*You may substitute a plastic squeeze bottle with narrow dispensing tip for the pastry bag!.
PEANUT BUTTER CUPS CUPCAKES
Makes 24 cupcakes
1 3/4 cups all-purpose flour
1 1/4 cups firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon pure vanilla extract
2 large eggs
24 miniature milk chocolate-covered peanut butter cups candies
Heat oven to 350 degrees F!. Line 24 muffin cups with paper baking
cups!.
In large bowl, combine all ingredients except peanut butter cups
candies at low speed until moistened; beat 2 minutes at medium speed!.
Fill prepared muffin cups 2/3 full!. Press a peanut butter cup candy
into batter until top edge is even with batter!.
Bake 18 to 28 minutes at 350 degrees F or until cupcakes spring back
when touched lightly!.
Nutrients per 1 cupcake: 170 calories; 4g protein; 23g carbohydrate;
7g fat; 25mg cholesterol; 1g dietary fiber; 185mg sodium; 120mg
potassium!. USRDA: 4% each of calcium & iron
Coconut and Raspberry Cupcakes
4 eggs
2/3 cup granulated sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2/3 cup flaked coconut
1/2 cup unsalted butter, melted
1/4 cup raspberry preserves
Confectioners’ sugar, for dusting
Preheat oven to 425 degrees F!. Butter or line cupcake pans!.
In a large bowl, whisk eggs and sugar together until the mixture is thick and pale and forms a ribbon when whisk is lifted!.
Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut!. Fold in the melted butter then chill in refrigerator for 25 minutes!.
Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is three-fourths full!.
Bake for 5 minutes, reduce heat to 400 degrees F and bake for a further 5 to 7 minutes, or until risen and golden!. Turn out onto wire racks to cool completely!. Dust with confectioners' sugar!.
Mint Chocolate Cupcakes
Source: texaslinda
http://www!.bhg!.com
Ingredients:
2 cups cake flour
1 tsp!. baking soda
1/4 tsp!. salt
1/2 cup unsweetened coca
2/3 cup (1 stick and 2 2/3 tbsp!.) unsalted butter, at room temperature
1 1/2 cups superfine sugar
3 large eggs
2 tsp!. peppermint extract
1 cup milk
Ingredients for Frosting
3 oz!. semi-sweet chocolate
4 tbsp!. unsalted butter
1 tsp!. peppermint extract
Www@FoodAQ@Com
If you want to make 8 different kinds, it'd be easiest to "tweak" cake mixes (make sure you beat them at least 3 min!. to get a wonderful batter)!. You can substitute the water in the different flavors: orange yogurt in orange cake; baby food carrots in carrot cake; sour cream in chocolate cake, etc!.!.!.!.!. OREO SUNFLOWERS are cute on the top!. Smooth some storebought frosting on top and place an oreo cookie on each one!. Pipe yellow and/or orange petals around the oreo cookie (can even use store-bought, squirt frosting in the can with tips); spearmint candy leaves (flattened) for the leaves; a small dot of icing and put a red M&M on it, then pipe a dark line down the back and little dots (to resemble a ladybug)!.!.!.!.!.!.Www@FoodAQ@Com
There is a really great book published by Wilton called Cupcake Fun that you should check out!. It is sold at craft stores that sell cake decorating products, like Michaels, Hobby Lobby, etc!.
There is also a website (link in Sources) that lists many of the recipes and designs that are featured in the book, including one for orange cupcakes and one for carrot!. Some of the recipes use a boxed cake mix as the base while others are from-scratch recipes!.
The site also has many frosting recipes, and info on how to do the decorating techniques!.
Happy Baking!
~ MariaWww@FoodAQ@Com
There is also a website (link in Sources) that lists many of the recipes and designs that are featured in the book, including one for orange cupcakes and one for carrot!. Some of the recipes use a boxed cake mix as the base while others are from-scratch recipes!.
The site also has many frosting recipes, and info on how to do the decorating techniques!.
Happy Baking!
~ MariaWww@FoodAQ@Com
I suggest you go to a book store and find the book called "HELLO, CUPCAKE" it is only $15 and it has the cutest recipes in it, trust me you will love it!!!!!! many different varieties, and the ones you are looking for, fun ideas to frost with step by step directions
http://www!.amazon!.com/Hello-Cupcake-Irre!.!.!.Www@FoodAQ@Com
http://www!.amazon!.com/Hello-Cupcake-Irre!.!.!.Www@FoodAQ@Com
Ooh, I know a cupcake pan you're going to love!.!.!.
http://www!.amazon!.com/Chicago-Metallic-1!.!.!.
I just bought that one myself!.!.!.
Someone already beat me to a carrot cake recipe, and that's pretty much the only kind I make!.!.Www@FoodAQ@Com
http://www!.amazon!.com/Chicago-Metallic-1!.!.!.
I just bought that one myself!.!.!.
Someone already beat me to a carrot cake recipe, and that's pretty much the only kind I make!.!.Www@FoodAQ@Com
Go to MarthaStewart!.com!. There are tons of free recipes there!. she has a whole cupcake cookbook, so I am sure you will find what you want there!. also Allrecipes!.com allows you to put in the ingredients that you want to use or what you have on hand to find recipes with those in them!.!.!. also you canincrease yield for each recipe!.Www@FoodAQ@Com
Go to this website: http://www!.cupcakecup!.ie/
It's a cute lil Irish website and it's amazing!Www@FoodAQ@Com
It's a cute lil Irish website and it's amazing!Www@FoodAQ@Com
Have a look at www!.marthastewart!.com
A few weeks ago, they had a cupcake marathon with video tutorials and all!. They looked amazing!
Good luck!Www@FoodAQ@Com
A few weeks ago, they had a cupcake marathon with video tutorials and all!. They looked amazing!
Good luck!Www@FoodAQ@Com