Christmas Cupcake Pops!

Merry Christmas! This is only 1 of many Holiday treats I will be making this December, I have so many ideas swirling around in my head so stay tuned for many more delicious sweets!

How adorable are these Cupcake Pops??


Some with Red M&M's....


Some with Green M&M's....


Even White ones...


I even made a few Cupcake Bites!



SO CUTE!


I stuck them in treat bags and tide them with a adorable red ribbon (and some green too!). Who wouldn't love getting these in their stocking this Christmas?





Merry Christmas!

Cupcake Pops & Bites!

My favorite thing ever to do? Make CUPCAKE POPS! So I had wanted to make some for my Mommy for Mother's Day when she comes over. Then I realized I had M&M's from Easter that I never used.


See, HOW PRETTY?!


They have the cutest designs on them and are the perfect colors for Cupcake Pops!



Anyway... you know how this goes... but I just love taking step by step pictures.


You will need:

Any flavor cake (baked as directed and cooled)
Cream Cheese icing
Chocolate, Pink, and White Candy Melts.
Sprinkles of your choice.
Flower Shaped Cookie Cutter.
Lollipop Sticks.
Pink or Red M & M's.
Treat Bags.
Ribbon.
Styrofoam Block.

SO first you bake your cake. After you let it cool for about an hour. Next crumble up your cake in a large bowl and mix in the Cream Cheese Icing. Roll your cake mixute into small balls about 1.25" - 1.5". After freezing them for about 15 minutes, shape them into more of an oblong shape. Freeze them again for 15 minutes.



Using your flower shaped cookie cutter, push the cake through about half way, you want a mound on top. Now gently push the cupcake shape out by the bottom. Once more stick those babies in the freezer. While you wait get your chocolate ready! Prepare as directed on the package.


Ok now your ready to dip!

Carefully dip the bottom of the cupcake into the chocolate. You want the chocolate to cover to the point where the mound starts. After dipping in chocolate grab a lollipop stick and dip it into chocolate and quickly stick into the bottom of the cupcake. You can lay out a sheet of wax paper to place the cupcakes on upsidedown.



I usually let it dry for about 5-7 minutes, By the time your done dipping all the rest you can start the tops! Since this is about the 3rd time i've made these i've discovered tricks. My favorite one (acutally my boyfriend figured this one out) smush the mound down GENTLY a LITTLE bit. This helps it look more like a cupcake. =) Thanks BABY! Now just hold the pop upside down and dip the top of the cupcake into the color of your choice. You need to be carefull here. You don't want the chocolate to drip too far down the sides so usually I hold it upside down for a little. Another helpful trick is to tap your wrist SLIGHTLY or to slowly wiggle the pop. Before dry add an M & M and sprinkles! Let completly dry for about 15 minutes. Then you can wrap them in a treat bag and add a pretty ribbon.

I like to use certain color tops depending on the sprinkles I want to use. My favorite look is Pink or White with Pink M&M's and pastel Nonpareils.

Look how cute they came out!



OH MY GOD! I cant take it! SO CUTE! I LOVE IT! AHH!


Of course, if your like me and didnt have enough sticks you can make them into CUPCAKE BITES!




Thanks again Bakerella!

I LOVE EASTER

I cannot wait for Easter. I love it. I have already bought my Hyacinths, its so fun to watch them open up a little bit everyday, when they are fully bloomed they will smell amazing. To me that smell is Easter, I always remember my grandmother having Hyacinths around Easter. What im really excited for is making Bakerella's Easter Cupcake Pop's! I really can't wait!

Cupcake pops....yeesss!

So we all know that i'm basically obssessed with cupcakes. But the other day i stumbled across Bakerella's blog and saw the cutest little things ever in the entire world! CUPCAKE POPS!!!!
I could not wait to try and make these. So yesterday we had a huge snow storm so I figured what a great time to bake! So when I decided to make these I realized the only ingredient I had on hand were Sprinkles =(. So I had to brave the storm to go the Craft Store and Shoprite. After spinning in a complete circle on the snow/ice while driving about 20 mph, I finally got my ingredients. All for the love of CUPCAKES! =). So mine are far from perfect and next time i'm going to try some different techinques but i just loved making them , I think the inperfections make them what they are, but i'm a perfectionist and want them to be flawless. And OH MY do they taste good.
So here are some photos of my little cuppy cake cuties:

So first off we have my beloved ingredients. I know I mixed up Betty and Dough Boy, I couldn't decide ok?!? For the flower shaped cookie cutter, Bakerella uses a 1.25'' one from Williams Sonoma. I used a 1.5'' Wilton one. Next time I make these I will be using the smaller one. The bigger the cutter the more cake you need to use for each pop and some of mine got too heavy and were sliding downt the lollipop stick.






chocolate and pink vanilla candy melts.







So first you have your lovely baked cake....






After it's cool you DESTROY it!!!! BAHAHAH... And add some cream cheese frosting.





Then you roll them into little sticky messy balls. About the size of your flower shaped cookie cutter.

Again: When you make these it's best to use a cutter 1.25 inches in size. The only one I was able to find was 1.5 inches. When I got to the point of dipping in pink vanilla melts, I had some difficulties with them being too big and heavy and sliding down the stick.





After frezzing them for about 15 mins (you want them very firm). Push them half way through the flower cutter..So you form the base of the cupcake and have a mound on top.





Freeze them again for another 15-20 mins, While you are waiting set up your chocolate to dip. When everything is all set take your cupcake shape and dip the base into the chocolate. (I was finding that i had to spoon some of the mixture onto the cupcake because the chocolate would weigh the cupcake down and it strectched when I tried to pull it up out of the chocolate. ) While the chocolate is still wet stick your stick in it! HAHA. You can also skip the stick and have them little bites. Stick them on wax paper upside to dry (20 mins)





Now you want to get your pink melts ready. Dip the top half of the cupcake in the pink. ( I didnt turn it rightside up right away I let it drip off a little so that it didn't cover all the chocolate.) Bakerella says if you let the pink sit for a few mins it will help from dripping too! Add a red m&m and some sprinkles, stick in styrofoam and let dry for another 20 mins.





SO CUTE! I KNOW!!!!!!! =) Wrap them up with a plastic treat bag and pretty pink ribbon!









Overall, I would say they came out nice I would have liked them to be smaller because of the problem I had after dipping into chocolate. But that's ok! I love them. I will definitly make them again! VERRY SOON! Make sure you head on over to Bakerella's Pop Central
to get full instructions and see hers!!!!!!!