Decorating Cupcakes Quotes

She kept the wish to herself, as she should have, and simply blew out the candle.I clapped and whistled and then dove into my own cupcake, dying to know how my creations tasted. And seeing as I’d done the hard work—frosting and decorating—I felt like I could take credit and call them my creations. All Cassie had done was get the ingredients, come up with the recipe, and do all the measuring and mixing.

I wondered how television worked. I thought about how an interior decorator decided on colors and styles. I wondered, when babies tarted learning how to walk, if they didn't know that that couldn't walk.

The only thing I like better than Tenley’s cupcakes with buttercream icing is Tenley decorated with buttercream icing.

My nutmeg-caraway shortbread had too many conflicting spices, he would say. And of course, it had nothing to do with leaves. The lemon-raspberry cake decorated with lemon leaves was too tart, and the toffee cupcakes with leaf-shaped maple candy were cloying.

Marie Antoinette would have loved this place!" Piper Donovan stood agape, her green eyes opened wide, as she took in the magical space. Crystal chandeliers, dripping with glittering prisms, hung from the mirrored ceiling. Gilded moldings crowned the pale pink walls. Gleaming glass cases displayed vibrant fruit tarts, puffy éclairs, and powdered beignets. Exquisitely decorated cakes of all flavors and sizes rested on pedestals alongside trays of pastel meringues and luscious napoleons. Cupcakes, cookies, croissants, and cream-filled pastries dusted with sugar or drizzled with chocolate beckoned from the shelves. "It's unbelievable," she whispered. "I feel like I've walked into a jewel box---one made of confectioners' sugar but a jewel box nonetheless.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

Dozens of my own friends and acquaintances--ambitious, educated women who might have turned up their noses at anything domestic had they been born a generation earlier--have blogs dedicated to cupcakes or knitting or vintage home decor.

Bella's Christmas Bake Off' always started in early December and for years had prepared me and the rest of the country for the culinary season ahead. Bella basted beautiful, golden turkeys, cooked crispy roast potatoes, baked magnificent cakes and biscuits, causing power surges throughout the country as people turned on their ovens and baked. She would sprinkle lashings of glitter, special olive oils, the latest liqueurs and all in a sea of Christmas champagne bottles. Bella's style was calm, seductive, and gorgeous. Her very presence on screen made you feel everything was going to be okay and Christmas was on its way. She didn't just stop at delicious food either- her tables were pure art and her Christmas decorations always the prettiest, sparkliest, most beautiful. Bella Bradley had an enviable lifestyle and she kept viewers transfixed all year round, but her Christmases were always special. Her planning and eye for detail was meticulous, from color-matched baubles to snowy landscapes of Christmas cupcakes and mince pies- and soggy bottoms were never on her menu.

She opened the fridge and took out butter and eggs and left them on the worktop. She filled the cups of four muffin trays with pink paper liners decorated with red and white hearts. She refused to dwell on the fact that Sunday was Valentine's Day, and that whichever customers bought one or more of her special sweetheart cupcakes tomorrow (strawberry center, white chocolate icing, sugar-paste heart on top) would in all likelihood be spending Valentine's Day with someone they loved, and who loved them back.

Tinkerbells Lemon cupcakes with raspberry buttercream frosting rolled in pink sugar. 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar, divided 4 extra large eggs, at room temperature ⅓ cup grated lemon zest (6 to 8 large lemons) 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt ¼ cup freshly squeezed lemon juice ¾ cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper-lined cupcake pan. Bake 20 minutes. Makes 24. Raspberry Buttercream Use previous buttercream recipe, but instead of milk and vanilla, use a half cup of fresh raspberries. Be sure to wash and dry raspberries thoroughly before mixing them in. Roll the cupcakes in pink decorating sugar before the buttercream has set.

PEETA’S BUTTERCREAM FROSTING Peeta is quite skilled when it comes to frosting and decorating his family’s bakery cakes. This buttercream frosting can be used for cakes, cupcakes, or any dessert concoction, and is likely used by Peeta for many of the desserts that Prim and Katniss admired in the bakery window. (The Hunger Games, Chapter 7) Yields about 8 cups 11⁄2 cups shortening 1⁄2 cup (1 stick) butter 8 cups confectioners’ sugar 1 teaspoon salt 3 teaspoons clear imitation vanilla extract 3⁄4 cup heavy cream Tips from Your Sponsor The flavor of clear imitation vanilla extract pales in comparison to natural vanilla extract. However, for a white frosting, clear imitation vanilla extract is a must, as real vanilla extract is a light brown color. Using an electric mixer, cream shortening and

Oh, your birthday! What a day that would be. I would make you a cake and decorate the house with banners, before creeping into your room with a fistful of balloons and confetti and a cupcake with a single candle in it. This would become one of our traditions, so no matter how old you got, you’d always wake to a cupcake, with pink frosting of course, and a single candle. If for any reason I couldn’t be with you on that day, you’d make one for yourself or someone you loved would buy you one, and holding that cupcake would make you feel close to me wherever you were in the world. Your birthday would be a day for great, great celebration, the day my life changed. The day I got you, the day I gave my heart away . . .

Use buttercream icing—NOT FONDANT. Fondant is impossible to eat. Decorate with flowers? Sugared fruit? Ask for matching cupcakes for the kids?

Perhaps she could do something nice for Mama instead of buying her things. She might see if she could keep the house tidied for her or find out one of the farm tasks that Mama didn’t love and do it for her. One thing was for sure: Elizabeth had all she wanted just being there with Mama. Maybe being with each other was gift enough. Later that day, when Elizabeth and Mama arrived at Beatrice’s house for her party, the door opened, and instead of the warm, arm-stretched hello Elizabeth had gotten as a child, a middle-aged woman stood in front of them. The woman had mousy hair swept into an updo, eyes that almost disappeared when she smiled, and a hunter-green corduroy dress with Christmas trees printed all over it. Her gaze fluttering over to Elizabeth, she beckoned them inside. “I’m Ella, Ray’s wife,” she told Elizabeth. “Nice to meet you,” Elizabeth said as Ella beamed at her over her shoulder, while her mother swung the gift bag with the kitchen dish and towel set she’d gotten for Beatrice by her side. Ella ushered them down the narrow hallway of the house to the kitchen that smelled of sugar and butter. The long rectangular farmhouse table was covered in Christmas cupcakes on pedestals, all of them decorated with different green and red icing shapes, assortments of holiday cookies, and platters of food. Ray was perusing the fare, pinching a few crackers with cheese, a paper plate in his weathered hand.

Men don't do lingerie. We don't dress up, we dress down." Commando. I worried the cloth in my hands. I wondered why women heap on lace and frills like we're cupcakes in need of decorating while men strip down like their perfection can't be improved upon.

Champagne Cupcakes A light fluffy cake topped with champagne frosting. ½ cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1¾ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup sour cream ½ cup champagne Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a small bowl, whisk together the sour cream and the champagne. It will fizz a bit. Alternately add the flour mixture and the champagne mixture to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Champagne Frosting 1 cup champagne 1 cup butter, softened 2½ cups confectioners’ sugar 1 tablespoon champagne Simmer one cup of champagne in a small saucepan until reduced to two tablespoons. Allow to cool. In a small bowl, cream together the butter and confectioners’ sugar until thick and creamy. Add the reduced champagne plus one tablespoon champagne. Whip together until light and fluffy. Decorate the cupcakes with the frosting using a pastry bag. Garnish with champagne-colored pearlized sprinkles.

FAVORITE SUGAR COOKIES MAKES 10–30 COOKIES, DEPENDING ON SIZE The following is my favorite sugar cookie recipe. If the dough is processed IMMEDIATELY, the baked cookies taste sensational, just like vanilla shortbread. This recipe is perfect for the impatient baker. The sugar cookies also can be instantly turned into a cookie on a stick, pretty iced cookies you can hang as decoration, or colorful fondant cookies. This is a very multi-talented sugar cookie — imagination's the limit! 1 cup (230 g) butter (room temperature) 1 1/4 cup 2 tablespoon (165 g) powdered sugar 1 egg ½ teaspoon vanilla extract 141 3 3.4 cup 1 tablespoon (475 g) flour 2 teaspoons baking powder ½ teaspoon salt Flour for the work station 1. Preheat the oven to 400 °F (200 °C) on the baking setting and cover a baking sheet with parchment paper. Mix butter and powdered sugar until it is creamy. Whisk the egg together with the vanilla extract in a separate bowl and thoroughly add it into the butter and sugar mixture. 2. Mix the flour, baking powder, and salt together. Gradually add this to the butter and sugar mixture and knead with your hands into a firm dough. If the dough sticks to your fingers, you can still add a little flour. Let the dough rest for 2 minutes in the bowl. 3. Roll out the dough on the floured work station so that it is about ¼ in thick. Form dough into the desired shapes with cookie cutters and place on the baking sheet. *Do you want to turn your sugar cookies into cookie pops? Then from here follow the instructions on page 19. 4. Bake the cookies in the oven for 7–8 minutes. Caution! The cookies should not brown. Let the finished cookies cool down on a wire rack completely intact. You can decorate them the next day. Thus you avoid the fat of the cookie getting into the glaze, absorbing the fondant and becoming discolored.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

For the Eggnog Cupcakes - 6 tablespoons (85 grams) unsalted butter, softened - ¾ cup sugar - ¼ cup sour cream - 2 teaspoons vanilla extract - 3 large egg whites at room temperature - 1 ¼ cup all-purpose flour - 2 teaspoons baking powder - ½ teaspoon nutmeg (I use speculaaskruiden, which has cinnamon, nutmeg, and cloves) - ¼ teaspoon salt - ½ cup eggnog - 2 teaspoons water For the espresso frosting - ½ cup salted butter - ½ cup shortening - 4 cups powdered sugar - 2 tablespoons hot water - 1 tablespoon instant espresso coffee - 2-3 tablespoons eggnog Directions Make the Cupcakes Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a muffin tin with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each batch.  Combine dry ingredients (flour, baking powder, nutmeg, and salt) in a separate bowl. Combine the eggnog and water in a small cup. Add half of the dry ingredients to the batter and mix until well combined. Add the eggnog mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. Make the frosting Combine butter and shortening in a large mixing bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Dissolve the powdered espresso in the hot water, then add about half of the espresso mixture to the frosting and mix until smooth. Add the remaining powdered sugar and mix until smooth. Add the remaining espresso mixture and eggnog as needed and mix until you have the desired frosting consistency. Decorate cupcakes with frosting as desired.

Cake Pops A cake and frosting confection dipped in candy coating and served on a stick. 1 cake (9 x 13) or 18 cupcakes (out of liners) 2 cups buttercream or cream cheese frosting 2 packages of candy melts 30 lollipop sticks (large thick ones) 1 large foam block In a large bowl, crumble up the cake into very small pieces. Using a rubber spatula, stir in the frosting until it is well mixed; it should be the consistency of truffles. Roll the cake frosting mixture into walnut-sized balls and place on a cookie sheet coated with wax paper. Once all the cake has been rolled, put it in the fridge to harden a bit. Melt the candy in a double boiler or a microwave according to the manufacturer’s instructions. Take the cake balls out of the fridge and dip the end of a lollipop stick into the melted candy. Slide a cake ball about half an inch down onto the candy-tipped stick. Now dip the whole cake ball into the melted candy, tapping it very gently on the side of the bowl to get rid of the excess. Stand the cake pop up by pushing the non-cake end into the foam block. If you’re decorating with sprinkles, sugars, or coconut, now is the time to do it, as the candy will harden fairly quickly. Repeat until you’re out of cake balls and melted candy.

He handed over a Brew-ha Cafe bag filled with corn and cheese muffins and a ginataang mais cupcake that I was testing out, plus a lavender chai latte. She went straight for the cupcake. "Ooh, this is new. What is it?" "The cupcake has a sweet corn cake base and is topped with coconut cream cheese frosting, a coconut jam drizzle, and toasted puffed rice. A new recipe I'm toying with for this weekend's Corn Festival booth menu." Cupcakes were a little fussier than the desserts I usually prepared (I loved a gorgeously decorated pastry, but as the cafe's only baker, I had to focus on speed and taste, not appearance), but these were simple enough and impressive-looking enough that I was willing to make the effort for a special event.