Is this one of the most genius candy creations ever, or what?! Something tells me these will be “popping” up at Grad parties ’round the world very soon! Bakerella… you’re a genius with the sweet stuff as always – thanks!

After an exhaustive (in a good way) search for margarita cupcakes on flickr, I noticed that tons of people were crediting “VCTOTW” as their recipe source, which was a bit perplexing at first. Google came through as always though and quickly helped me decipher the strange code – which turned out to be shorthand for the title “Vegan Cupcakes Take Over the World“.

I’m not a vegan myself, but I did notice that this book happens to have a shiny 5-star rating from over 200 reviewers on Amazon (in addition to great reviews on this particular recipe), and I’m definitely intrigued…

All 4 of the margarita cupcake images pictured here credit VCTOTW as their recipe source (get the recipe below) – but a couple of the bakers that aren’t vegan substituted real butter & milk for the shortening & soymilk. Bottom line – make the recipe work for you – and ENJOY!!

Pictured at top: Margarita Cupcakes by LaundryGirlPhotog. Pictured above, clockwise from left: Mucho Margarita Cupcakes by Seitti; Margarita Cupcakes by Crumbs&Pixels; Margarita Cupcake by t.sullivan photography.

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Margarita Cupcakes
(from Vegan Cupcakes Take Over the World)

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.

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Tequila and Lime Frosting
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it).

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I’m so excited to share today’s guest post with you! The ultra-crafty & talented Meaghan Mountford – author of The Decorated Cookie and Cookie Sensations: Creative Designs for Every Occasion – is here with a fun DIY cookie project.

Since Mother’s Day is right around the corner, Megan has personalized the downloadable envelope template in this project for Mom, but these cookies would also be great party favor ideas for bridal showers, baby showers & birthday parties! Get all the “how to” info below, as told by Meaghan…

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Flower Cookie Pops and Matching Envelope:  A Sweet Addition to Any Gift

If you’re like me, you struggle to come up with gift ideas for the mom who has everything and needs no more clutter. Gift cards to her favorite shops, spa gift certificates, coupons for sharing a special day… all lovely ideas. And conventional.  But gift cards, spa gift certificates and coupons for sharing a special day accompanied by flower cookie pops…labors of love that will make your gift infinitely more unique.

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for the cookies, you will need:*
sugar cookie dough (recipe below)
frosting (any, even store-bought)
lollipop sticks
food coloring (Americolor soft gel pastes: Electric Pink, Orange & Electric Green used here)
white rolled fondant
wax paper
parchment paper
rolling pin
light corn syrup
cellophane bags and matching ribbon
cookie or fondant cutters (2 ½ inch circle, ½ inch circle, mini flower)

*All of the above can be found at any major craft store and supermarket. Craft stores offer concentrated food colorings, but Americolor soft gel pastes are available at specialty cake decorating stores or on the internet. Find more information at www.americolorcorp.com.

STEP ONE: bake your cookies
Roll out your dough thick enough to accommodate the lollipop sticks, about ¼ inch. Cut out a 2 ½ inch circle and place on a baking tray lined with parchment paper. Insert lollipop stick half way into cookie. Bake cookies according to recipe and let cool.

STEP TWO: make your flowers
Take a handful fondant (about 1/3 cup) and add a few drops of Electric Pink coloring. Knead very well until fully blended. Add more drops until desired color is achieved. Repeat with two separate handfuls of fondant using Electric Green coloring and Orange coloring.

Roll pink fondant thinly between two pieces of wax paper. Cut out a 2 ½ inch circle and set aside to stiffen. Repeat with green and orange fondant, cutting out flower shapes and small circles, respectively. Let stiffen about 2 hours.

TIPS: If fondant gets too sticky from over-handling, let sit at room temperature for 15 minutes. If preferred, vary your colors: For example, cut out large orange circles, pink flowers and green small circles.

STEP THREE: assemble your cookies
Dip your finger in light corn syrup and dab on the back of a small fondant circle. Press circle gently on center of flower fondant shape to adhere. Dab corn syrup on back of flower shape and press on center of large circle fondant shape. Spread a thin layer of frosting on cookie, and press fondant flower onto cookie. Let dry overnight and wrap, if desired. Place cellophane bag over cookie and tie at base with ribbon.

TIP: The frosting isn’t necessary. You can adhere the fondant flower to the cookie with corn syrup. But I find frosting to be much yummier.

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for the envelopes, you will need:
color printer
8 ½ by 11 inch card stock or photo paper
scissors, craft knife, craft glue
hole punch
gift cards or card stock cut to 2 ¼ by 3 ½ inches

Find the pdf template for your envelopes [here]. Each page will make two envelopes. Cut envelope along outer lines. Carefully and lightly score inside lines using craft knife. Fold along inside lines. Apply craft glue along tabs and hold envelope closed until glue sets. Punch hole through front and back of envelope. When glue is dry, insert gift card or message, and attach envelope to cookies with ribbon.

Ideas: Insert gift cards for a day spa or your mom’s favorite store, or write a message on cardstock and insert in envelope.

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cookie dough recipe

2 sticks (1 cup) unsalted butter
1 cup confectioner’s sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt

With the paddle of a standing mixer or with a hand mixer, cream butter and sugar on medium speed. Add egg and blend well. Add extract and blend. Stir together flour and salt and gradually add to wet mixture. Wrap dough in plastic wrap and refrigerate for one to two hours until chilled. Pat 1/3 of dough into a ball and roll about 3/8 to ¼ inch thick on a floured surface with a floured rolling pin. Cut out shapes and place on a baking tray lined with parchment paper. Bake in a preheated 375 degree oven for 12-14 minutes or until edges are golden brown. Yields: about 25 to 30 cookies.

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Thanks for the inspiration, Meaghan!

Mint Juleps are a “must serve” at any Kentucky Derby party, right? Well, now there’s another fun way to serve this traditional Derby favorite: sweeten up the party with tasty Mint Julep Cupcakes – cleverly garnished with short straws and fresh mint leaves, of course!

We made these cupcakes for a local news segment today… and they were a hit! The recipe is adapted from Cooking & Booking and was first discovered via YumSugar. Even though the recipe calls for a full cup of alcohol, (1/2 c each Creme de Menthe and bourbon or whisky), the flavor of the cupcakes isn’t strong on the alcohol at all. Instead, it’s more of a sweet, buttery vibe with a subtle minty kick. Bake them in silver foil cupcake liners for that “silver julep cup” vibe. (Full recipe below. Enjoy!)

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MINT JULEP CUPCAKES
{adapted from Cooking and Booking}

Ingredients:

Cupcakes
1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Creme de Menthe

Icing
3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract
2 teaspoons vanilla extract
1 stick unsalted butter, melted
milk

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Directions:

Cupcakes
Preheat the oven to 350º F, and grease or line 30 cupcake cups.

Combine salt, baking powder, and 1 3/4 cups of the flour. Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible, just until the batter comes together. Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

Icing
Combine the powdered sugar, salt, extracts and melted butter and beat until creamy. Gradually add milk until the texture is right for piping. When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves.

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Get the “how to” here, including this yummy review: “…The edges are nicely chewy and the inside soft and gooey. Wish I could find adequate words to express how good these really are….”

I think she found them! Enjoy!

I’ve finally found the perfect dessert inspiration for this Owl Baby Shower theme: these adorable red owl cupcakes from baking guru hello naomi! And the red robin design would be perfect for a “Love Birds” bridal shower or Birdie-themed baby shower. Swoon.

Parenting.com has a fabulous birthday cake gallery/tutorial that is nothing short of AMAZING! Each of the 31 cakes in this gallery comes with step-by-step instructions on how you can recreate it at home. There’s some serious creativity & resourcefulness going on here!

Pictured at top: Castle cake – featuring ice cream cone turrets…SWEET!

Pictured below: Pirate Ship and Soccer Ball cakes. (The use of Oreo Crisps for the soccer ball is GENIUS!)

This Lion cake design is adorable too… especially the chow-mein noodle “mane”!

More favorites pictured below: Purse Cake with Giant Tootsie Roll handle, Train Birthday Cake – Engine (also check out the entire train cake) ,Ladybug cupcakes, Snake cupcakes, Dump Truck cake, ridiculously clever French Fries cake (toasted pound cake slices with red frosting dip!), Shark cake, and Monkey cake.

Click here for a thumbnail view of all 31 cakes!

The perfect St. Patty’s Day treat for adults… vanilla ice cream topped with Irish Stout! And LUCKY for us, the directions couldn’t get any easier: 1. Scoop vanilla ice cream into a chilled pint glass. 2. Top with beer. 3. Enjoy!

Leave it to Martha to come up with the perfect themed “garnish” for our beer floats, too… click here for the shamrock swizzle stick “how to”.

Hope you all had a wonderful holiday! I took a much-needed break from the computer for a few days, which was the best Christmas present ever – it’s amazing how different the world can look after a few good nights of sleep! Speaking of which… catch some extra zzz’s tonight and tomorrow night if you can – because we all have a good excuse to skimp on them again come Wednesday!

For the next few days we’ll be focusing on some fun ideas for ringing in the new year… starting with a few dessert recipes featuring one of the key ingredients for new year’s eve celebrations: champagne, of course!

Champagne Dessert Recipes:

1. White Peach, Cassis, and Champagne Floats – a super-easy & refreshing dessert that’s part Kir Royale, part peach parfait, and looks absolutely gorgeous!

2. Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries - This granita recipe garnered rave reviews at Epicurious!

3. Champagne, Darling? Freezes – features lemon sorbet, champagne, and citrus vodka or limoncello…a true dessert cocktail!

4. Jelled Champagne Dessert – This glass of bubbly is served with a spoon!

5. Champagne Granita by Bobby Flay
(Key Ingredients: champagne, sugar & lemons)

6. Champagne Infused Strawberry Soup by Marcus Samuelson
(key ingredients: strawberries, champagne, lemon, mint leaves, & lime sorbet)

7. Non-alcoholic “Champagne” Chocolate Mousse by Rachael Ray
(Key Ingredients:  chocolate chips, sparkling white grape juice, heavy cream)

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ENJOY!

These fun snowmen-themed treats from BHG make me happy just looking at them…did you ever think a glass of milk could be even remotely this cute?! (top left image)

Pictured above, clockwise from top left: “Look at Frosty Go” milk glasses (yes – those are powdered donut hole heads!), “Before I Melt Away” white chocolate ice cream cups, “Frosty” eggnog, and “Snowman Face” cupcakes.