Thursday, February 21, 2013

cupcakes ~ hello kitty cupcake toppers


Charley loves sweets . . . So planning the sweet treats for her dessert table is always so much fun!

There are some sweets that tickle her fancy . . . and marshmallows & cotton candy are just a few at the top of her favorites list these days!

So when I made cupcakes for her 5th birthday party, I had to include fluffy pink cotton candy!

We served moist, tender Vanilla Cupcakes frosted with Miette's Raspberry ButtercreamEach cupcake was topped with pretty pink pearls, pink cotton candy, and Hello Kitty Lollipops

They were darling . . . and delicious too! 

Here's what I used to make the Hello Kitty toppers . . .

I secured a Hello Kitty candy to the front of each lollipop 
using melted white chocolate. 
It hardens quickly, and makes a great edible "glue!"

I also secured a heart on the back of each lollipop. Sweet endings!

Add the cotton candy to the toppers at the last minute!
Cotton candy melts when it comes into contact with anything 
that's damp/wet, like frosting. 
Leave a small space between the cotton candy and the frosting
so that the cotton candy doesn't melt!

Each cupcake found a special seat atop a white cupcake stand at the base of the cake.  

They were a perfect treat for Charley's dessert table! Oh so sweet!


Vanilla Cake
(recipe used for Hello Kitty cupcakes)

Nonstick baking spray
1 1/2 cups all-purpose flour, plus more for dusting
1 sticks butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, yolks separated from whites
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk

Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour. Line the pan with parchment paper and spray again.

Beat the granulated sugar and 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined.

Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition. DO NOT over-mix.

Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter.

Fill cupcake liners 3/4 full. Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool the cupcakes completely before frosting.

A peak at a few other sweet treats at the dessert table . . .

~ heart marshmallow skewers ~

~ Vanilla and Chocolate French Macarons ~

~ white chocolate dipped marshmallows ~

~ vanilla meringues ~

bon appetit!

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