Easy Easter Cupcakes!

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Easter is great for cupcakes! There’s bunnies, carrots, baby chicks, and spring time flowers. Here’s some easy to make tips for Easter Cupcakes!










Bunny ears are always a challenge. A great trick is using Brach’s Pastel Candy Corn above. Or split Oreo halves like these:










Now that you’ve got bunnies you’ve gotta make some “carrots”!








Use Orange Starbursts. Nuke them 10 seconds, cut in half and roll them into carrots. Just keep them thicker on one end and people will be able to tell.





Use a tooth pick to open the thicker end of the carrot and stick cut up green jelly fruit strips, Twizzlers works great, for the stem. Use some Oreo’s from the rabbit ears recipe above and crush it and sprinkle on top for “dirt. Plunge carrots in and viola!


And here an adorable tutorial of how to make candy flower cupcakes:


And Baby Chicks are easy too!









The guy on the left: Detailing is easier then it looks. Just frost ordinary cupcakes with yellow frosting and make sure and give little icing wings on the sides. Roll in yellow sprinkles and add mini brown M&M eyes and ice a beak or use the orange slice candies detailed below for a easier candy beak.


The guy of the right: M&M eyes, red Jujube crown and orange slices fruit jellies for the beak!

<—– These are the beak.









Kid Friendly Fruit Cake

posted in: Desserts, Events, Recipes | 0

Fruit cake isn’t just a holiday doorstop anymore! Rock solid (literally!) in its reputation and spiced with Brandy, the fruitcake doesn’t have much that needs changing. But to keep your party kid-friendly here’s a twist on that classic recipe, the keeps the brandy where it belongs, in the adults cocktail glasses!


  • 4 cups mixed candy (jelly beans, gummy bears, gummy worms, red licorice pieces, and butterscotch chips)
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla



Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2-inch) loaf pans.

Put the candies in a large bowl and mix them up well. Take 2 tablespoons of the flour and toss it with the candies to coat them so they will not sink or stick together. Set aside. Whisk the baking powder and salt into the remaining flour and set aside.

Using a stand mixer with a paddle attachment or a hand held mixer, beat the butter until light and fluffy, about 1 minute. Add the sugar a little at a time scraping down the sides of the bowl once or twice, until the mixture is smooth and fluffy. Add the eggs 1 at a time beating well, then the vanilla. Pour in half the flour mixture and beat on low speed until it is incorporated. Do the same with the remaining flour.

The batter will be stiff and you might have to finish this by hand. Fold in the candies. Divide the mixture evenly between the 2 prepared pans pressing it in well so there are no air pockets; smooth the top. Bake until puffed and browned and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. While they are still a bit warm, run a knife between the cakes and the pans to loosen them. Do not turn them out until they have completely cooled. Slice and enjoy.

5 Candy Cane Ideas for your Holiday Party!

posted in: Desserts, Recipes, Uncategorized | 0

The Candy Cane. It’s one of the most iconic representations of the Holidays, with out it, no Holiday party is complete. Here’s a list of 5 great ways to include the Candy Cane into your Holiday party!


Candy Cane Invitations

Using a box of candy canes, some white or red card stock, and ribbon. Cut out squares 3 x 4 inches wide and write all of your party details on the inside. Hole punch the card in the top left-hand corner and string ribbon through to attach to your candy cane.


Candy Cane Decorations

Go full red and white for everything, including tablecloths, plates, flatware and cups. Use red and white balloons, and if your parties location has any white columns, wrap them in some red ribbon!

Candy Cane Candles


Pillar candles

Double-stick carpet tape

Candy canes


1.Wrap the candle base with tape.

2.Press the candy canes onto the tape, continuing around the diameter of the candle.


Candy Cane Cocktail


1 candy cane, crushed, for garnish

2 ounces strawberry vodka

4 dashes white creme de menthe

2 1/2 ounces cranberry juice Ice cubes


1.  Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.

2.  In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.


Candy Cane Cupcakes


2 large eggs

1/2 cup sugar

1/2 cup milk (low fat is fine)

1/2 cup vegetable oil

1 tsp vanilla extract

1 1/4 tsp peppermint extract

1 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp red food coloring


Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and peppermint extracts.

In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk just until batter is smooth. Measure out one cup of batter and place it back in the medium bowl.

Add red food coloring to this bowl and whisk to incorporate. Put a spoonful (approx 2-3 tsp) of the white batter into the center each cupcake paper and let it spread slightly on its own. Put a spoonful of red batter in the center of the white. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters and trying to keep the amounts as even as possible (after the first layer, I used smaller amounts of red and white with each spoonful), repeat the technique until all the batter has been used up.

Bake for about 15 minutes, until a tester inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed. Cool completely on a wire rack before frosting.

…with Candy Cane Buttercream Frosting


1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract

4 cups sifted confectioners’ sugar (approximately 1 lb.)

2 tablespoons milk

5 crushed Candy Canes


About 3 cups of icing.


In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Ice cupcakes and then sprinkle crushed candy canes on top!

Try Amazon.com for Candy Cane Cupcake Cups!


Candy Cane Games


Wood Chopsticks

Candy Cane per team


Divide guest into teams.

Set up a two lines, one is the starting line and the other is the turn-around line.

Each team player is given a chop stick and they all line up behind each other at the start line.

The first team player is given the candy cane to hang on his chopstick.

The object of the game is to have each player walk to the turn around point and back to the start line while keeping the candy cane on their chopstick, using only one hand to hold the chop stick.

If the candy cane falls off the player must start again at the start line.

When the player returns successfully to the start line, they must slide the candy cane onto the next person’s chopstick.

Once a team player has completed they go to the back of the line and sit down.

The first team to have all players successfully go up and back with their candy cane wins!