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 Buttercream. Each 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. 

TIP!!!!

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)

Ingredients

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

Directions

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!

raspberry crumble bars

Simply . . . delicious!

Easy to prepare, as well as versatile ~ this crumble bar will delight you and your friends & family. 

Not a fan of raspberry? No problem. You can substitute the preserve with one that you do like . . . . blackberry, huckleberry, gooseberry, peach, apricot, apple. The possibilities are endless.  

And if you don't have time to make your own preserves, then turn to your local market for this jarred delight. 

This dessert can simply be enjoyed by itself, or warmed slightly and served with vanilla ice cream. I promise your guests will ask for seconds.

Wrap a generous-sized bar in parchment 

paper and tie it with twine or ribbon!

It makes for a great gift!

~ hostess ~ birthday ~ party favors ~

Ingredients

12 Tablespoons butter, softened, plus more for the pan

2 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar

1 1/4 cup old-fashioned rolled oats

1/4 teaspoon fine sea salt

1 medium egg, beaten

1 cup Raspberry Preserves, store bought or home-made 

Directions

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.

Add the flour, both sugars, oats and salt to a bowl in your stand mixer. 

Add in the butter and egg and beat at low speed. 

Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. 

Keep 2 cups crumb mixture aside.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. 

Crumble the rest of the oat mixture over the preserves.

Bake until lightly browned, 40 to 50 minutes. 

Cool completely before cutting into bars.

Raspberry Preserves

1 quart raspberries

1 tablespoon lemon juice

1 3/4 cup sugar

Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.

Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.

Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. 

Yield: 2 cups

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