fondant is fancy for hell.

i love klam so much that i delved into fondant to make sure she had a radtastic polski bridal shower. the cupcakes are a hazelnut coconut, but i made the recipe up as a i went so i don't have a recipe to share. but these cuppys are a magical kind of cuppy. the kind of cuppy that makes you forget about what kind of cuppy it is because you want to preserve its cuteness forever. here's how they started....



they were sideways and everything. so its a regular cupcake, a baby cupcake, and the best candy in the world, rocher. hazelnut heaven.

i'll skip the middle part where i hated the cupcakes because i was certain lucifer had sent the idea to me in a dream. but then lucifers enemy, geezus, sent me an art angel named jenny. and this was the result....


and....


and this was klams!!

ich habe eine cupcake.

Celebrating Oktoberfest? Save some room or loosen a belt loop because you'll want some dessert after all the beer and brats and this German Chocolate cuppycake is exactly what the Frau ordered.


cuppycake:

1 box devils food cake
1 can coconut milk
3 eggs
1/4 oil


coconut cream filling:

1 can coconut cream
2 egg yolks
4 tbsp. of sugar
2 egg whites

icing on the cuppycake:

1 cup evaporated milk
1/2 cup butter
1 cup sugar
1 tbsp. vanilla
3 beaten egg yolks
1 cup chopped pecans
1/2 cup coconut


Mix up your cuppycakes and fill just up to the top of the paper. They'll make a pretty dome shape as they bake up. Like this:



For the coconut cream filling:

Add 1 can of coconut cream and 2 egg yolks to a medium saucepan. Heat until boiling. Add cornstarch to thicken. Place in fridge until cool.

Once cooled, whip 2 egg yolks until stiff peaks form. Fold in cooled coconut cream mixture. Set in fridge to keep cool.


For the icing:

Mix the following ingredients on a stove set on medium heat until thickened:

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla

Once you are done stirring in the above ingredients add the coconut and pecans.
Cool the frosting until it is firm and easy to spread.

Once the cupcakes have cooled, cut a small cone shape in each of them for the filling, like so:



and then fill with the coconut cream mixture!



and then replace the top of the cuppy.


Spread on your frosting and enjoy!!!

Makes 15 cuppycakes.

Everything But the Stick

Leave the stick and the fixodent behind with these caramel apple cuppies! They epitomize the fall season, are orthodontically friendly, and they're even made with fresh from the orchard Connecticut apples. Hayrides and falling leaves not included. Happy fall y'all!


cuppycake:

1 box betty crocker spice cake
3 eggs
1/3 cup oil
1 tbsp cinnamon
1 tbsp nutmeg
1 medium baking apple

caramel cream:
1 1/4 cup milk
20 caramels

icing on the cuppycake:

1 can sweetened condensed milk (Eagle Brand)
3/4 cup sugar
3 tbsp. cornstarch
1/4 cup water
1/4 tsp. salt
2 egg yolks
1 tsp. vanilla
14 tbsp. butter
2 cups powdered sugar


with a something on top:

2 tbsp. butter
1/4 cup walnuts
1/4 cup sugar
1 tbsp cinnamon


cuppys:
to make caramel cream:
take 1 1/4 cup of milk and heat on low heat in saucepan. once milk warms, add 20 caramels (unwrap first :) ) and melt together. keep an eye on this and whisk often.

add 1 cup of caramel cream, eggs, oil, spice mix, cinnamon and nutmeg together. blend. peel apple and chop into small-ish pieces. fold into batter.

fill cupcake cups nearly full and they'll make beautiful domes :)



icing on the cuppycake:
add 1 can of sweetened condensed milk to saucepan and heat on low heat. heat for about 15 min (never letting it bubble or boil). milk should turn a slightly darker cream color.

in a different saucepan, add sugar, salt, cornstarch and water. keep heat on medium-low. whisk in sweetened condensed milk, vanilla and 1/4 cup of caramel cream. boil for 1 minute. slowly add this mixture (SLOW!!!) to your egg yolks. too fast and you'll scramble your eggs!!

pop this in the freezer to let cool...don't let it freeze!

meanwhile, whip butter until light and fluffy. whip in cooled icing mix and add 2 cups of powdered sugar to stiffen.

note: this icing will be thin. don't add too much powdered sugar or you'll lose your caramel flavor :)


topping:
melt butter in a heavy pan with low heat. add sugar and cinnamon and mix together. add 1/4 cup chopped walnuts and toss in sugar-cinnamon mix. let warm through for about 20 minutes. let cool.


let your cuppys cool and ice. top with a sprinkle of candied walnuts :)

enjoy!

Makes 24....or 23 if you eat some of the batter. :)

this cuppy is dedicated to nammon, a loyal taste tester and lover of all things fall.

this cake is bananas. B-A-N-A-N-A-S.

These treats are B-A-N-A-N-A-S. Fortunately, you don't need your own set of Harajuku girls to enjoy this cuppycake. They will, however, make you want to throw up the peace sign.

cuppycake:
1 box of betty crocker spice mix
2 eggs
2 mashed bananas
1/3 cup of vegetable oil
1 cup of water
2 tsp. of cinnamon
1 1/2 tsp. of vanilla
Werther's Caramels cut in half

the icing on the cuppycake:
1/4 cup of milk
1 mashed banana
15 caramels
1/4 cup of powdered sugar
3 egg yolks
2 sticks of butter

optional:
1/2 cup chopped almonds

Beat all ingredient of the cuppycakes together, except the caramels. Fill cups 3/4 full, and place 1 caramel piece (cut in half) into each cupcake. Bake until done & let cool.

In a saucepan over low heat, melt the caramels with the milk and the mashed banana. While this is melting, with an electric mixer, whip the egg yolks and powdered sugar together until thickened (about 3 minutes). Add to caramel mixture, and cook for 1 minute, stirring constantly. Set in fridge and let cool completely (about 1 hr in the fridge or fast forward by placing it in the freezer for a 1/2 hour). Beat softened (but cool!) sticks of butter together with an electric mixer for 5 minutes until whipped. Add cooled caramel mixture, whip together and ice those cuppys!

Makes 24.

pleased as (pumpkin) pie.

Say good-bye to pumpkin pie!
You'll have a new-found respect for everyone's favorite fall gourd once you've tasted these festive yummies. Forget the pie crust and whipped cream. I want a cuppycake!

cuppycake:
1 box of betty crocker spice cake mix
2 eggs
1/3 cup vegetable oil
1 cup of water
1/2 can (15 oz) pumpkin
1 tsp. vanilla
2 tsp. cinnamon
2 tsp. nutmeg

the icing on the cuppycake:
1 can betty crocker buttercream icing
1/2 can of pumpkin
1/2 tsp. of cinnamon
1/2 tsp. of nutmeg
1/4 cup of powdered sugar

optional:
1/2 cup of chopped hazelnuts

Mix cuppycake ingredients together and fill cups 3/4 full. Bake until done and let cool.

Whip the buttercream icing with a cold whisk with an electric mixer. Add 1/2 can of pumpkin and spices. Add powdered sugar until all blended. Icing should be soft.

Sprinkle with hazelnuts and enjoy!