Cupcake Cookies

Cupcake Cookies!
These sweet little cookies were inspired by a cute little pencil I bought a good while back.
I just LOVE all things cupcake! :o)
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I started with my coconut flavored cookie dough, rolled it out and cut it with two different sized cupcake cutters.

*Place cut-outs on parchment paper lined baking sheet and bake*

After cookies have baked and cooled, decorate with the pretty fuschia & red fondant. 
I had the red but needed to mix up some fuschia. 
I used Wilton white fondant and Americolor fuschia gel. I used about 3 times the amount you see in the first photo. Knead until streaks disappear. Keep covered with plastic wrap until ready to use.

Items needed to decorate cookies.
Light corn syrup~10x sugar~Assorted sprinkles~
Paint brush~Fondant roller

For the tiny cupcake, I used the same size cookie cutter to cut out the cookie & fondant. Then i used the larger size cupcake cutter (turned sideways) to cut off the bottom half of fondant. I then repeated this process with the red fondant.

Now just place one piece of each color on a corn syrup painted cookie. See next photo.

Here is the cookie lightly painted with corn syrup.

~Sweet~

Repeating these steps with the larger cupcake cutter..I changed this one up a little...

...I cut fondant strips freehand to mimic the look of a cupcake liner...

 Voila!

Cupcake Cookies
Recipe
3 cups all purpose flour
2 teaspoons baking powder
1 cup sugar
2 sticks salted butter (softened)
1 large egg
1 teaspoon coconut flavor
Combine flour and baking powder in separate bowl.
Cream butter and sugar in mixer.
Add egg and flavoring, mix well.
Scrape down sides of bowl and then another quick mix. Gradually add flour mixture on low until combined. Chill dough.
Bake cut-out cookies for 10 minutes in a 350 degree oven. Remove and cool completely before decorating.
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Happy & Sweet Decorating
from
 Sugartown Sweets!
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Cupcake Cookies!

*Dipped* Cherry Vanilla Rice Krispies Treats

 Rice Krispies Treats..this time

Dipped Cherry Vanilla!

I am loving Duncan Hines Frosting Creations.

 A  few months ago I made these cereal treats

using the cotton candy flavor.

But today, it's all about the cherry vanilla! 

I thought I would try not only adding the yummy flavor to the cereal treats, 

but to the white chocolate as well.

 I think they turned out pretty good. :o)

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 Items needed for treats:

~Crisped rice cereal

~Mini marshmallows

~Butter

~Duncan Hines Frosting Creations (cherry vanilla)

~White chocolate chips

~White dipping chocolate

 After melting butter, add marshmallows and stir in flavor packet..

 ..Next, stir in cereal and chips.

 Roll the treats into balls..

 Melt white chocolate or vanilla coating.

Stir in a flavor packet..

 and get ready to dip!

I made a few of mine with these pretty pastel lollipop sticks 

that I found @ Hobby Lobby.

If you make pops, be sure to dip the stick in the white chocolate first, insert stick into cereal treat, let set, then dipped treat in melted white chocolate.

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Cherry Vanilla Rice Krispies Treats

6 cups crisped rice cereal

4 tablespoons butter

1 bag mini marshmallows

1 packet Duncan Hines Frosting Creations

(cherry vanilla flavor)

1 cup white chocolate chips

Melt butter on low heat. Add marshmallows and flavor packet, stirring until melted. Remove from heat. Stir in cereal and white chocolate chips. 

Roll into balls.

 Cherry Vanilla Coating

12 oz white dipping chocolate or vanilla coating

1 cherry vanilla flavor packet

Melt chocolate over low heat and stir in packet to mix. Dip cereal treats in coating and place on parchment paper lined pan to set.

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Happy Baking & Creating

from

Sugartown Sweets!

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All comments are appreciated. :o)

Hawaiian Punch Marshmallows!

Hey, how 'bout a nice Hawaiian Punch

...Marshmallow?!!

I grew up with this wonderful, sugary drink...and the commercials. I can't count how many times I heard Punchy ask the ever suffering Opie if he wanted a nice Hawaiian Punch.

If you grew up in the 60s & 70s..then you probably can't either! The original flavor (and still my favorite) is Fruit Juicy Red. I remember watching my Mom punch holes in the metal can it came in back then. It rarely lasted through the day in our house. 

I ran across this Hawaiian Punch Snow Cone Syrup at Wal-mart a few days ago. Hmm..how cool would it be to make this into marshmallows?! So, along with the punch itself and some powdered mix, that is just what I did. :o)

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Hawaiian Punch drink, singles to go and snow cone syrup..all in the Fruit Juicy Red flavor will produce a yummy and pretty in pink marshmallow.

 You will also need unflavored gelatin, light corn syrup, salt, sugar, egg whites & confectioners sugar.

Sprinkle the unflavored gelatin over the punch, stir & set aside.

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 This is what the sugar mixture looks like right before it reaches the soft-ball stage.

 Then..add the *bloom* (gelatin mixture)

and remove from heat.

 After beating egg whites, add hot syrup, mixing on low speed. Whisk on high speed for 10 minutes.

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 Pour the marshmallows into a pan lightly sprayed with non-stick spray. Let stand overnight if possible, but at least 4 hours. Marshmallows are a sticky business, but are unmanageable if they aren't allowed to "cure" properly. Really they are! 

 Mmmmarshmallows....

 Dreamy~Fluffy~Soft Pink

 I used a drink packet mixed with confectioners sugar to coat my finished marshmallows.

Cut~Coat~Enjoy :o)

Recipe below

Hawaiian Punch Marshmallows

 2 Tablespoons plus 1/2 teaspoon unflavored gelatin

1/2 cup cold Fruit Juicy Red snow cone syrup

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup Fruit Juicy Red drink

1/4 teaspoon salt

2 large egg whites

Confectioners sugar & Fruit Juicy Red drink mix

Sprinkle gelatin over the snow cone syrup in a small bowl. Set aside. In a heavy bottomed, straight sided saucepan, mix together granulated sugar, fruit punch drink, corn syrup and salt. Place over medium heat stirring until sugar is dissolved. Continue cooking, without stirring until mixture reaches soft ball stage. Remove from heat, add gelatin and set aside. In mixer, with whisk attachment, beat egg whites until stiff peaks form. With mixer on low speed, carefully add the sugar mixture. Turn mixer on high speed and continue whisking for 10 minutes. Pour the marshmallows into prepared pan (sprayed with non-stick spray). Let stand overnight or at least 4 hours. Sprinkle work surface with confectioners sugar mixed with a packet of fruit punch mix. Turn out marshmallows onto the sugar mixture and cut. I used cookie cutters dusted with 10 x sugar. You can also use a long sharp knife or pizza cutter lightly sprayed with non-stick spray. Toss in sugar mixture.

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Happy Baking and Creating

from 

Sugartown Sweets!

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