( Close up of the Spiders)
When you open the lid the Cupcake is presented! This is really neat.. This would be perfect for the Kids at school!
How I made this was using the Sweet Tooth Box Cricut Cartridge. In there is an Ice Cream cone but you can just use the top part of it as a Cupcake Box!
Sweet Tooth Cricut Cartridge (Cupcake Box)
Paper: Stash Bin
Ribbon: Silver from my Stash
Happy Haunting Cricut Cartridge (Witch, and Spiders)
Lacy Labels Cricut Cartridge ( The Moon)
How I made this was I going for a witch's theme. So I found the Orange and Black striped paper and was thinking of the lines of a witch's stocking and I I found the Spider web paper and wanted to make it for the top to get the effect of icing! I cut the Cupcake top and bottom at 8 1/2" . This is the size for a Regular size cupcake.
Then took silver ribbon and NOTE: when placeing ribbon on cupcake make sure you do not have the cupcake made yet.. when you cut the paper out place adhesive double sided tape on just below the decorative cuts and then I used wire ribbon to make the wave look on the cupcake. Wire ribbon is a lot easier when you are trying to do that in my opinion. Then I cut the witches at 1 1/2" and the moons at 1 3/4". The Spiders were cut at 6 1/2".
Here is a Cupcake Recipe that you might Like to try:
BROKEN GLASS CUPCAKE
For the Cupcakes
- 4 1/2 cups cake flour (not self-rising)
- 2 tablespoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups whole milk
- 1 tablespoon pure vanilla extract
- 2 sticks plus 2 tablespoons unsalted butter, room temperature
- 2 1/4 cups granulated sugar
- 7 large egg whites, room temperature
For the Caramel
- 1 1/2 cups granulated sugar
- 3/4 cup water
For the Frosting
- 1 pound cream cheese, room temperature
- 2 sticks unsalted butter, room temperature
- 6 cups confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup cherry preserves, strained, for garnish
- Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.
- Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.
- In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.
- Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted
into the center of each comes out clean and the tops spring back when lightly touched, 18 to
20 minutes. Let cool completely in tins set on wire racks.
- Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.
- Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale
and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable.
- Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel "glass" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.
Cook's NoteFrosted cupcakes can be refrigerated for up to 1 day. Top with caramel shards and cherry preserves just before serving
I hope I have inspired you today!