Cupcake On a Stick?!
Anyone have a recipe for these!?
http://it!.tinypic!.com/view!.php!?pic=33uep!.!.!.
they are chocolate Cupcakes (shaped as balls) With a white chocolate glaze!.
I need help making them into balls and I really want to make these for a party =]Www@FoodAQ@Com
http://it!.tinypic!.com/view!.php!?pic=33uep!.!.!.
they are chocolate Cupcakes (shaped as balls) With a white chocolate glaze!.
I need help making them into balls and I really want to make these for a party =]Www@FoodAQ@Com
Answers:
Cupcake Pops and Cupcake Bites
(Video Instructions from the Martha Stewart Show)
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1!.25" wide X !.75" tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block
Bake a cake from a mix or from scratch and cool completely!.
Crumble cake into a fine consistency into a large bowl!.
TIP: If the texture is too coarse, you can run it through a food processor!.
Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon!. Blend thoroughly!.
Roll mixture into 1!.25" - 1!.5" size balls and lay on wax paper covered cookie sheet!. You may want to periodically rinse and dry your hands off in between!.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours!.
TIP: You can speed this up by placing in the freezer for about 15 minutes!.
Remove!. Begin to shape into cupcakes using a small flower-shaped cookie cutter!. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter!. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound!. Then push the shaped cupcake carefully out of the cookie cutter from the bottom!. Set right side up on a wax paper covered cookie sheet!. Continue with remaining balls!.
Once shaped, cover and return to freezer!. (5-10 minutes)
TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day!.
While cupcake shapes are chilling, begin to heat up your chocolate bark!.
Brown chocolate bark for the bottoms!. Pink or white chocolate for the tops!.
Follow the instructions on the package for melting!. Most recommend heating for 30 second intervals at a time and stirring in between!. You can also do the double boiler method!.
When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet!.
Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts!. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly!. Then lay on the wax paper upside down!. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet!. Continue with rest of the cupcakes!. You can also leave some without the sticks!. They’re just as cute as Cupcake Bites!.
TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms!. Not sure if this helps a lot, but it couldn't hurt!.
DON'T - get water in the chocolate!. Make sure your hands are completely dry!. Water will cause the chocolate to separate and mess up all your hard work!.
Dry completely!. (15-20 minutes)
Once dry, dip the tops of the cupcakes in the pink or white chocolate!. You may need to move it around a little to cover all the exposed areas!.
TIP: Let the pink chocolate sit for a few minutes after heating to thicken!. This will help it from dripping down the sides of the cupcake!.
Remove from the pink/white chocolate and turn right side up!. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far!.
TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover!.
For the Cupcake Bites - just turn right side up and rest on the wax paper!. Then go ahead and put a m&m on the top and add sprinkles while wet!.
For the lollipops, Continue holding and place an m&m on the top and add sprinkles!. Let them dry in a styrofoam block that you have already poked holes into!.
When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon!.
For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually!.
Makes about 50!.
You can store these in an airtight container and they will last for several days!. You can also store in the refrigerator if you would like them cold!.Www@FoodAQ@Com
(Video Instructions from the Martha Stewart Show)
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1!.25" wide X !.75" tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block
Bake a cake from a mix or from scratch and cool completely!.
Crumble cake into a fine consistency into a large bowl!.
TIP: If the texture is too coarse, you can run it through a food processor!.
Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon!. Blend thoroughly!.
Roll mixture into 1!.25" - 1!.5" size balls and lay on wax paper covered cookie sheet!. You may want to periodically rinse and dry your hands off in between!.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours!.
TIP: You can speed this up by placing in the freezer for about 15 minutes!.
Remove!. Begin to shape into cupcakes using a small flower-shaped cookie cutter!. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter!. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound!. Then push the shaped cupcake carefully out of the cookie cutter from the bottom!. Set right side up on a wax paper covered cookie sheet!. Continue with remaining balls!.
Once shaped, cover and return to freezer!. (5-10 minutes)
TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day!.
While cupcake shapes are chilling, begin to heat up your chocolate bark!.
Brown chocolate bark for the bottoms!. Pink or white chocolate for the tops!.
Follow the instructions on the package for melting!. Most recommend heating for 30 second intervals at a time and stirring in between!. You can also do the double boiler method!.
When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet!.
Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts!. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly!. Then lay on the wax paper upside down!. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet!. Continue with rest of the cupcakes!. You can also leave some without the sticks!. They’re just as cute as Cupcake Bites!.
TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms!. Not sure if this helps a lot, but it couldn't hurt!.
DON'T - get water in the chocolate!. Make sure your hands are completely dry!. Water will cause the chocolate to separate and mess up all your hard work!.
Dry completely!. (15-20 minutes)
Once dry, dip the tops of the cupcakes in the pink or white chocolate!. You may need to move it around a little to cover all the exposed areas!.
TIP: Let the pink chocolate sit for a few minutes after heating to thicken!. This will help it from dripping down the sides of the cupcake!.
Remove from the pink/white chocolate and turn right side up!. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far!.
TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover!.
For the Cupcake Bites - just turn right side up and rest on the wax paper!. Then go ahead and put a m&m on the top and add sprinkles while wet!.
For the lollipops, Continue holding and place an m&m on the top and add sprinkles!. Let them dry in a styrofoam block that you have already poked holes into!.
When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon!.
For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually!.
Makes about 50!.
You can store these in an airtight container and they will last for several days!. You can also store in the refrigerator if you would like them cold!.Www@FoodAQ@Com
those are cute!
wonder if a brownie recipe would work!.!.!.brownie mix is a little thicker!. I would mix the brownie as directed, roll into a ball ( might want to butter and flour your palms to keep from sticking) and the place the ball into cupcake paper shells to bake!. Let cool completely and the frost --looks like a fondant frost--could buy that at a party store or Michael's craft store!. I think it is ready made or come in a kit for you to make!.Www@FoodAQ@Com
wonder if a brownie recipe would work!.!.!.brownie mix is a little thicker!. I would mix the brownie as directed, roll into a ball ( might want to butter and flour your palms to keep from sticking) and the place the ball into cupcake paper shells to bake!. Let cool completely and the frost --looks like a fondant frost--could buy that at a party store or Michael's craft store!. I think it is ready made or come in a kit for you to make!.Www@FoodAQ@Com
To make these into balls, you can do one of two things!.
1!. Go to Michaels (or a craft store similar to this) and buy a special pan!. You can probably find one on wilton!.com too!. Fill each cup about 3/4 full so that the cake mix puffs up into a ball!. This will probably be the easiest way to make them!.
2!. Use a decorator cake mix!. These mixes are VERY thick and will allow you to make the cake balls yourself!. Simply shape the balls by rolling them into your hand, place them on a baking sheet and bake away!.Www@FoodAQ@Com
1!. Go to Michaels (or a craft store similar to this) and buy a special pan!. You can probably find one on wilton!.com too!. Fill each cup about 3/4 full so that the cake mix puffs up into a ball!. This will probably be the easiest way to make them!.
2!. Use a decorator cake mix!. These mixes are VERY thick and will allow you to make the cake balls yourself!. Simply shape the balls by rolling them into your hand, place them on a baking sheet and bake away!.Www@FoodAQ@Com
http://bakerella!.blogspot!.com/2007/12/re!.!.!.
This site tells you exactly how to make them and it isn't that hard!.Www@FoodAQ@Com
This site tells you exactly how to make them and it isn't that hard!.Www@FoodAQ@Com
heres an instructional video on how 2 make it
http://www!.marthastewart!.com/recipe/cupc!.!.!.Www@FoodAQ@Com
http://www!.marthastewart!.com/recipe/cupc!.!.!.Www@FoodAQ@Com
here is a pan you can use- looks funWww@FoodAQ@Com
No!.!.!.but they look good!. Am I invited to this party!? Its no party without me!!!!!!Www@FoodAQ@Com
Haven't a clue, but I'm giving you a star so I can find out too! Looks wonderful!Www@FoodAQ@Com
Cupcake Pops
Makes about 50!.
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1!.25" wide X !.75" tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block
1!. Bake a cake from a mix or from scratch and cool completely!.
2!. Crumble cake into a fine consistency into a large bowl!.
TIP: If the texture is too coarse, you can run it through a food processor!.
3!. Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon!. Blend thoroughly!.
4!. Roll mixture into 1!.25" - 1!.5" size balls and lay on wax paper covered cookie sheet!. You may want to periodically rinse and dry your hands off in between!.
5!. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours!.
TIP: You can speed this up by placing in the freezer for about 15 minutes!.
6!. Remove!. Begin to shape into cupcakes using a small flower-shaped cookie cutter!. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter!. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound!. Then push the shaped cupcake carefully out of the cookie cutter from the bottom!. Set right side up on a wax paper covered cookie sheet!. Continue with remaining balls!.
7!. Once shaped, cover and return to freezer!. (5-10 minutes)
TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day!.
8!. While cupcake shapes are chilling, begin to heat up your chocolate bark!.
9!. Brown chocolate bark for the bottoms!. Pink or white chocolate for the tops!.
10!. Follow the instructions on the package for melting!. Most recommend heating for 30 second intervals at a time and stirring in between!. You can also do the double boiler method!.
11!. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet!.
12!. Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts!. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly!. Then lay on the wax paper upside down!. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet!. Continue with rest of the cupcakes!. You can also leave some without the sticks!. They’re just as cute as Cupcake Bites!.
TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms!. Not sure if this helps a lot, but it couldn't hurt!.
DON'T - get water in the chocolate!. Make sure your hands are completely dry!. Water will cause the chocolate to separate and mess up all your hard work!.
13!. Dry completely!. (15-20 minutes)
14!. Once dry, dip the tops of the cupcakes in the pink or white chocolate!. You may need to move it around a little to cover all the exposed areas!.
TIP: Let the pink chocolate sit for a few minutes after heating to thicken!. This will help it from dripping down the sides of the cupcake!.
15!. Remove from the pink/white chocolate and turn right side up!. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far!.
TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover!.
16!. For the Cupcake Bites - just turn right side up and rest on the wax paper!. Then go ahead and put a m&m on the top and add sprinkles while wet!.
17!. For the lollipops, Continue holding and place an m&m on the top and add sprinkles!. Let them dry in a styrofoam block that you have already poked holes into!.
18!. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon!.
19!. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
Makes about 50!.
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1!.25" wide X !.75" tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block
1!. Bake a cake from a mix or from scratch and cool completely!.
2!. Crumble cake into a fine consistency into a large bowl!.
TIP: If the texture is too coarse, you can run it through a food processor!.
3!. Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon!. Blend thoroughly!.
4!. Roll mixture into 1!.25" - 1!.5" size balls and lay on wax paper covered cookie sheet!. You may want to periodically rinse and dry your hands off in between!.
5!. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours!.
TIP: You can speed this up by placing in the freezer for about 15 minutes!.
6!. Remove!. Begin to shape into cupcakes using a small flower-shaped cookie cutter!. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter!. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound!. Then push the shaped cupcake carefully out of the cookie cutter from the bottom!. Set right side up on a wax paper covered cookie sheet!. Continue with remaining balls!.
7!. Once shaped, cover and return to freezer!. (5-10 minutes)
TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day!.
8!. While cupcake shapes are chilling, begin to heat up your chocolate bark!.
9!. Brown chocolate bark for the bottoms!. Pink or white chocolate for the tops!.
10!. Follow the instructions on the package for melting!. Most recommend heating for 30 second intervals at a time and stirring in between!. You can also do the double boiler method!.
11!. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet!.
12!. Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts!. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly!. Then lay on the wax paper upside down!. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet!. Continue with rest of the cupcakes!. You can also leave some without the sticks!. They’re just as cute as Cupcake Bites!.
TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms!. Not sure if this helps a lot, but it couldn't hurt!.
DON'T - get water in the chocolate!. Make sure your hands are completely dry!. Water will cause the chocolate to separate and mess up all your hard work!.
13!. Dry completely!. (15-20 minutes)
14!. Once dry, dip the tops of the cupcakes in the pink or white chocolate!. You may need to move it around a little to cover all the exposed areas!.
TIP: Let the pink chocolate sit for a few minutes after heating to thicken!. This will help it from dripping down the sides of the cupcake!.
15!. Remove from the pink/white chocolate and turn right side up!. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far!.
TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover!.
16!. For the Cupcake Bites - just turn right side up and rest on the wax paper!. Then go ahead and put a m&m on the top and add sprinkles while wet!.
17!. For the lollipops, Continue holding and place an m&m on the top and add sprinkles!. Let them dry in a styrofoam block that you have already poked holes into!.
18!. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon!.
19!. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com