Lemonade Cupcakes

Take a big bite of sunshine! These lemon cupcakes are a fun take on your favorite summertime drink. And they are super easy to make and decorate … which I love. Obviously, lemons are the star of this sweet treat. A combination of lemon juice and lemon zest add all the flavor you need to […]

Lemonade Cupcakes

Take a big bite of sunshine! These lemon cupcakes are a fun take on your favorite summertime drink.

Lemon Cupcake Ingredients

And they are super easy to make and decorate … which I love.

Lemons and zest

Obviously, lemons are the star of this sweet treat. A combination of lemon juice and lemon zest add all the flavor you need to feel like you’re enjoying a tangy drink … just a little fluffy instead of fluid.  One large lemon = up to 4 tablespoons lemon juice and 1 tablespoon lemon zest. 

Cupcakes Batter

Cupcake Liners

Scoop the batter evenly into 18 baking cups. I recommend going with yellow cupcake liners to really finish off the look. But a light pink color would look good, too.

Lemon Cupcakes

Once the cupcakes are baked and cool, pipe yellow-tinted buttercream frosting right on top. You can also create a two tone look with a light and darker shade of yellow. Fill two separate decorating bags with two shades of frosting. Snip off the tips. Then place the two icing bags into one larger icing bag fitted with your favorite tip. I used an Ateco #827 tip to pipe tall swirls of buttercream.

Lemon Cupcakes

Place a thin slice of lemon right into the side of your buttercream frosting. 

You could stop right here and have cute little lemonade cupcakes. But let’s make them even cuter.

Lemonade Cupcakes

Yes! I like it. Lemons, striped straws, and adorable little price tags for effect. But you could totally change the price if you wanted to actually sell your cupcakes.

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Cute Cookie Tees

These sugar cookies say it all! Plus they’re super cu-tees ; )  … and surprisingly easy to decorate, even if your handwriting isn’t the best. Keep reading and I’ll show you a helpful little trick. But before we decorate, we’re going to need some sugar cookies. Use the sugar cookie and royal icing recipe on […]

These sugar cookies say it all! Plus they’re super cu-tees ; )  … and surprisingly easy to decorate, even if your handwriting isn’t the best. Keep reading and I’ll show you a helpful little trick.

But before we decorate, we’re going to need some sugar cookies.

Use the sugar cookie and royal icing recipe on this post and the template below to use for the shirt cookie cutter. 

If you buy a shirt cutter, you can print the template out at different percentages to match. I don’t remember where I bought mine, but here’s some other shirt cutters.

Sugar cookies are like little blank canvases. You can have so much fun decorating them with endless possibilities. I don’t know how I ended up on this design, but it was probably after seeing so many “eat more cake” phrases on things. So why not put an eat more cookies phrase … on a cookie. Feels right! Tastes sweeter.

When your cookies are baked, you’re ready to decorate with royal icing.

For a ringer style tee like these, you’ll need three colors of royal icing. I left almost all of the royal icing white and then just tinted a very small amount of the icing a light pink for the shirt detailing and another small amount brown for the cookies. 

Fit one decorator bag with a number 2 Wilton tip and fill with white icing.

Fill two more bags with the light pink and brown tinted icing. Snip off the very end of the pink so you have a tiny opening. Save and reserve the brown icing for the next day or at least several hours later.

Pipe and outline the shirt with white icing. I used the same consistency for both … fluid enough to fill and stiff enough to hold the outline. Immediately after the shirt is covered in white icing, go ahead and pipe the pink details on sleeve and collar right on top of the white. The two colors will settle together if both icings are still wet and similar consistencies.

Let them dry completely before adding any phrases. I let them dry overnight to be sure and left my brown icing saved in an airtight container. 

For the sweet sayings, I had to come up with a way to guide my writing, because left to my own devices, my sayings would have looked way way too sloppy and lopsided.

You can use the template below for the shirt shape and the sayings: 

Eat More Cookies T-shirt Template

Cut out small strips of wax paper and tape one side down over the template.

Use this black edible-ink writing pen and trace over the letters.

Remove the wax paper, turn it over and carefully press in place on the cookie without moving.

When you lift off the wax paper, you’ll be left with a light impression of the ink on the cookie.

Then use the pen to write directly on the cookie, tracing over the letters. You can leave the spaces for the tiny cookies alone.

But what about the cookies?!?

Use the reserved brown tinted icing to pipe dots in position for the cookies.

Note: I wish I had made my brown a lighter shade.

Let the cookies (on the cookies) dry.

Tint the remaining brown royal icing a darker shade of brown or black. Use a toothpick to dot tiny chips on top of the cookies.

Hope you eat more cookies and enjoy!

Punny Ice Cream Cupcakes

It’s almost Valentine’s Day and I couldn’t resist making some sweet puns. I mean what would the day even be without them. These are vanilla cupcakes topped with buttercream ice cream and come complete with custom wrappers for the occasion. I barely squeaked these treats out before the 14th, but I hope you enjoy looking […]

It’s almost Valentine’s Day and I couldn’t resist making some sweet puns. I mean what would the day even be without them.

These are vanilla cupcakes topped with buttercream ice cream and come complete with custom wrappers for the occasion.

I barely squeaked these treats out before the 14th, but I hope you enjoy looking at them even if you won’t have time to make them. Just know you’re ahead of the game on ideas for next year.

I made vanilla cupcakes, but feel free to make your favorite flavor. This post is really all about the wrappers.

Place baked cupcakes with liners (or go ahead and unwrap them) in a small ice cream cup – 4 oz is the size you should look for. I know because I now have a ton of larger sizes that I ordered by mistake.

Here are the ones I ordered that finally worked.

Note: I tried baking directly in the ice cream cups, but they had a coated surface that started to bubble up slightly in the oven. I didn’t like that or the fact that you could not easily remove the cupcake.

Next, scoop buttercream frosting on top with a large 2-1/2 inch scoop. Make sure there is more than the scoop will hold so it overflows the edge of the scoop when you release it on top of the cupcake.

Look how something so simple as a big scoop of frosting looks totally like ice cream. And these are BIG scoops – Not your everyday ratio of frosting to cupcake, but it’s a special occasion, so I say go for it.

You can mix sprinkles or chopped chocolate into tinted buttercream to give the illusion of different flavors. You can even place several colors together and scoop for a multi-color effect. So many possibilities.

I mean…

Ice Cream Cup Wrappers! I made a few designs for you to use. Just download one of the pdfs below. It’s an 11X17 file, so if you don’t have access to a larger format tabloid printer, you can download the file and take it to a Kinko’s. I also made two versions for you because I found slight differences in small ice cream cups from different vendors. Basically, the angle of the side of the cup will dictate the arc of the wrapper. So below are two versions that will hopefully help you.

Download Option 1 – for wrappers with a straighter side view

Download Option 2 – for cups with a more angled side view

Just print them out at 100%. Do not reduce the page size to fit your printer. Then, cut out the wrappers and tape them to the cup.

So cute, I could scream.

The tiny spoons I’ve had for a while but you can search mini tasting spoons on amazon for some that are similar.

This one might be my favorite. I love all the sprinkles and the little ice cream guy is modeled after a vintage graphic I found online.

You know I had to make a chocolate one. Always chocolate. : )

What are some other ice cream puns that would be fun?

The best part about these is that they don’t melt. Except your heart. Hehe.

Ice Cream Cupcakes

Ingredients:

Vanilla Cupcakes
  • 1-1/2 cups all purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup milk
Buttercream You'll need to make two separate batches of the below frosting to have enough for 12 ice cream scoop cupcakes.
  • 1 lb. box confectioners' sugar
  • 1 stick or 1/2 cup butter, room temperature
  • 1 teaspoon vanilla
  • 2-3 teaspoons milk
  • assorted gel icing colors
  • sprinkles, chopped chocolate, etc.
 

Directions:

For cupcakes:
  1. Preheat oven to 350 degrees fahrenheit and line cupcake tray with 12 paper liners.
  2. Whisk flour, baking powder and salt together in a medium bowl and set aside.
  3. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
  4. Add egg and vanilla and mix until combined.
  5. Add flour in three additions, alternating with milk in between in two additions. Mix until combined with each addition.
  6. Bake for 15-18 minutes or until done. Place cooled cupcakes in ice cream cups.
  7. For Buttercream: One batch of frosting will be enough for six ice cream cupcakes. Make a second batch to have enough for twelve. Mix butter and vanilla in a stand mixer until creamy and smooth. Slowly add confectioners' sugar in several additions, mixing until completely combined. Add milk and mix until combined. If it's too thick you can add another teaspoon of milk until you achieve the desired consistency. (For chocolate buttercream, mix 1/3 cup cocoa with the confectioners' sugar before adding the milk.)
  8. To decorate: Divide the one batch of frosting into six oversized scoops of frosting and place in separate bowls for mixing. You can tint the frosting, add sprinkles, jimmies or chopped chocolate. Get creative. Rescoop the frosting with more of it overflowing the diameter of the scoop. Release on top of the cupcake. Then just tape one of the wrappers to the ice cream cup.

Hope you enjoy. Hugs and Happy Valentine’s Day!