I made this tower of cupcakes for my niece, Catherine’s 4th birthday. Her party was at a Build-a Bear Workshop, which explains the teddy bears on the cake. Her two favorite flavors are chocolate and strawberry, so the birthday girl got her wish.
I must admit, I had more fun making this than I thought I would. I made the cupcake toppers out of lollipop sticks and scrapbook paper. My Cricut machine made it really easy…….love that thing!
I had to assemble the whole thing on site, at the restaurant and it definitely made an impact on the kiddies. So fun to see kids’ faces light up when they see chocolate cake!! The next best thing than the look on their faces is watching all the different ways 13 children can eat their cupcakes. We had the frosting licker, the big biter (which gives a beautiful frosting mustache), and my favorite……..the cupcake sandwich!
For those of you amateur cupcake eaters, I want to teach you the BEST way to eat a cupcake. First, carefully peel the wrapper off. Then, twist off the bottom half of the cupcake and place it on top of the frosting, flat side up. You’ve got yourself a cupcake sandwich! It totally evens out the cupcake-to-frosting ratio. It also make it so much cleaner on the hands.
I dare you to try this new cupcake eating technique the next time you’re at a party. People will think you’re a genious and wonder why they didn’t think of it first.
From Hershey’s Kitchens
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. About 30 cupcakes.
Sprinkles’ Strawberry Frosting
From Sprinkles via marthastewart.com
Makes enough for 1 dozen cupcakes
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
If frosting is too soft to pipe, add more confectioners’ sugar until you reach desired consistency.