Hello everybody :) We are very sorry, we are have some computer issues and will not be able to upload the Shirley Temple Cupcake pictures until further notice. We are trying our best, and hopefully they will be up soon :) Also, we are working on a video tutorial for either icing a cupcake and garnishing, using Ziplocs, making cupcakes, or all of the above.

Great Rose Icing Tutoiral :)

Shirley Temple Cupcakes

*****

Five Stars! The cupcake was fluffy and delicious. We did not use the frosting recipe, as we did not have the supplies needed. The cupcakes are sweet and perfect for any occasion. Now, we are big fans of cupcakes with soda in them! We are planning to make either Mt. Dew or Dr. Pepper cupcakes next. We highly suggest this recipe. The recipe can be found in the right sidebar under Kat and Kell's Recipe Box.

Shirley Temple Cupcakes- Review and Tips

Hello everyone! Kell and Kat here. Today, just tried our Shirley Temple Cupcakes. Here are some tips for the cupcakes (we changed a few things)

Tips: We made the entire cupcake cherry (if you read the recipe, you'll know what we mean). This required adding a lot more cherry juice than what was called for. Also, to add a 'kick' we added Lemon Extract and Fresh Lemon Juice (only a small amount). We did this until we got the desired flavor and consistency. We used Ziploc Bags to pour batter into the cupcake liners. (You can read more about Ziploc Bags and a tutorial to use them in the newest post) We dried the cherries in paper towels so that the wouldn't make the cupcakes soggy. 

Review and possibly pictures coming soon.

Shirley Temple Cupcakes

Good morning! Today, Kat and I will be making Shirley Temple Cupcakes. (the recipe can be found in Kat and Kell's Recipe Box) We will be posting a review and tips on making the cupcakes.

Take your time!!!!

When you make a cupcake that has "fur", you need to cover every nook and cranny. When making, for example, a sheep using marshmallows as fur, cut in half mini marshmallows are the best. Take your time even if you have to layer the marshmallows. Using modeling chocolate or fondant for the face and eyes makes the sheep look even better. TAKKKE YOUR TIME when adding fur. We suggest using a stiff buttercream to help the marshmallows stick to the cupcake.

Beuatiful Swirl Tutorial (:

Another New Gadget!

Hello again! We have added another new gadget! This gadget is very special. It is our favorite cupcake website! It's great for decorating and baking tips, there is even a Ziploc Bag icing tutorial! It can be found in the left sidebar.

New Gadget!

Hello Everyone! I'm (Kelly) here to tell you about our new gadget! As you may see in the right sidebar, there is a space titled, "Kat and Kell's Recipe Box". This is a space for recipes mentioned in our blog. All you have to do is click and (BAM!) you're at the recipe we used! Hope you all try it out!

Our Cupcake Filling Method

For filling cupcakes, Kat and I don't use a Cupcake Corer. Instead, we only use a few simple things. To do this method, you need one plain cupcake, a thick chopstick, and a closed star tip attached to a Ziploc or pastry bag. 

Here are the steps to Kelly and Kat's Filled Cupcakes:

1. Start by cooling your cupcakes completely. Your cupcakes can be any flavor.
2. Make your filling. We suggest this filling recipe: http://allrecipes.com/recipe/cream-filled-cupcakes/ , but if you are using a different one, a slightly whipped filling will work best.
3. Fill the bag and attach a closed star tip.
4. Once the cupcakes are cooled, you are ready to fill! Use the chopstick to poke a hole in the bottom of the cupcake liner. Then, with your pastry bag,  push the closed star tip into the hole, and fill. Don't fill the cupcake too much, or it may come out of the top.
5. Done! For best results, let the cupcakes sit in the fridge for about 10-15 minutes before icing.

Cupcake Bouquet. Looks hard? It's actually not! Here's the link for a cupcake bouquet tutorial:
 Cupcake Bouquet

Garnishing

For gourmet looking cupcakes, you should consider garnishing them. Kat and I garnish our cupcakes almost always, it gives the cupcake more "flare". For example, we made delicious Ande's Mint Cupcakes (chocolate cupcake with some mint, mint cream cheese frosting). We garnished them with a chocolate drizzle and an Ande's mint. You can make your cupcakes even better with simple ingredients to garnish.

Split Marshmallow Flowers!

How cute! To do this, simply slice mini marshmallows in half and put them on an iced cupcake. Then, add multiple colors of sugar. Done!

POP of color

For cupcakes adding the right colors makes the cake POP. Also don't add a lot of dark colors they don't look so good. Finding colors that click are easy but, use "normal" colors can be boring!! To make a dark chocolate cupcake POP use a bright color!!!!!!

What great colors! We are definitely going to use these!

Ziploc Bags!

I (Kat) like using Ziploc bags for frosting and batter! In my option I like using Ziploc bags as batter helpers and frosting handlers. I use them to frost also to pour the batter in cupcake pans. To be a real pro at using Ziploc bags for frosting and batter check out the app Hello Cupcakes for any type of decorating tip.

Tips and Tricks (:

This cupcake doesn't have to be a fail! It can be achieved simply by letting the cupcake cool completely! Also, by giving the frosting time in the fridge to harden, your Cookie Monsters can be a success!

Tips and Tricks (:

Jumbo Icing Tips are much better to use on cupcakes. It is easier and works better than using a regular sized tip. Also, it gives it a more professional look. I (Kelly) prefer a jumbo closed or open star tip.

Shirley Temple Cupcakes? Yum!

We are going to try out this recipe, and we will tell you how it goes! Visit this link if you want the recipe!

http://thewhimsicalcupcake.wordpress.com/2012/03/06/shirley-temple-cupcakes/

Happy Baking, Everyone!

Our Recipe: Perfect Buttercream

1/3 Cup Butter, Softened
1/4 Cup Half and Half
1 teaspoon vanilla, or to taste
Pinch of Salt
4 cups of powdered sugar, divided, as needed
Milk, as needed

(This recipe can be used as a base, just add less vanilla and the flavor extract needed, for example, lemon.)

                  Add butter to an electric mixing bowl. Mix on medium speed until creamy, and slightly whipped. Scrape bowl. Add half and half, salt, and one cup of powdered sugar. Mix together on medium-low speed. Add one teaspoon of vanilla, or until you get your desired taste, and mix into the first mixture at a slow speed, until well-blended. Gradually add remaining powered sugar, until you reach a stiff consistency. Add milk in very small amounts until you reach your desired consistency and taste. 

Tips:

Add more vanilla if your frosting tastes a little to much like powdered sugar, but not too much. If the frosting still needs more flavor, add a small amount of sugar.

Keep Buttercream in the fridge until use.

Make sure the things you are frosting are completely cool, for best results.

Keep frosted items in the fridge until needed.

Enjoy! Please feel free to ask any questions, and share your experience with this recipe in the comments. If you had any problem with this recipe, please comment so we can improve the recipe. Thanks. :)