Archives for March 2011

Chocolate Caramel Toasted Coconut Marshmallows

I’m still kinda moderately obsessed with Samoas and anything Samoa cookie-related.

Let’s face it. Samoas are addicting. There’s something purely magical that happens when caramel, coconut and chocolate meet in one delightful little cookie, and I want to get down to the bottom of it.

A few weeks ago I made some Samoas Cookie Bars, but I wasn’t too pleased with how they turned out. Now it’s time for redemption, and often times, the sweetest redemption is one you weren’t even planning for.

I give you: Chocolate Caramel Toasted Coconut Marshmallows.

Yeah, the name is a little on the longer side, but holy cow, these are worth the tongue-twisting title they have. They’re buttery, chocolatey, sweet and nutty, and in the cutest little bite-sized portion ever. And you all should know by my last post about how I love all things mini. These definitely count.

Funny thing is, I wasn’t even planning on trying to recreate a favorite cookie flavor, especially from this. In fact, I just spotted a bag of toasted coconut marshmallows at the store and decided to dip them in chocolate. Didn’t think anything uber-spectacular would come out of it…but something did. I love it when that happens.

Like I was saying earlier, something magical happens when you combine chocolate, coconut and caramel. Go figure these would be awesome.

Keep in mind that this recipe, which went from a cool idea to a great invention, got its caramel addition at the last minute, thanks to a can of caramel frosting I’d had in my pantry. Because it’s frosting, not melted caramel candies, the caramel drizzle is a bit on the softer side, but it’s what I had on hand. If you have caramel candies, melt them with a dab of butter and use that for a firmer drizzle.

Wanna know how to get your own bite of deliciousness? ‘Cause I’m willing to tell you.

Chocolate Caramel Toasted Coconut Marshmallows

1 bag Jet Puff Toasted Coconut Marshmallows
2 pkg Baker’s Semi-Sweet Chocolate
1 can caramel frosting

1. Line a baking sheet with wax paper; set aside. Melt chocolate according to package directions, stirring to prevent burning; set aside. Spoon caramel frosting into a small bowl and melt approximately 30 seconds in microwave until it’s smooth and runny.
2. Using a toothpick, stab the end of a marshmallow and dip it into the chocolate, swirling to coat completely. Using another toothpick, carefully dislodge marshmallow from first toothpick and set to harden on the wax-paper lined baking sheet. Do a few chocolate-dipped marshmallows at a time, then, using a spoon or a knife’s edge, carefully drizzle caramel frosting over chocolate-dipped marshmallows. Repeat until all marshmallows are chocolate-dipped and all of them have a caramel drizzle. During this process, your chocolate or caramel may begin to harden in the bowl. If this happens, nuke them each for another 10-15 seconds.
3. Once finished, pop the baking sheet into the fridge for about 1-2 hours or until the chocolate and caramel has firmed up. Keep covered in the fridge up to one day.

I can only imagine how freaking adorable these would look on lollypop sticks–think party favors or holiday gifts. So cute.

Or hey, wrap them up in cellophane and tie with a cute little ribbon, attaching a small version of the recipe. Brilliant, much?

And last, enjoy these, because though nothing beats the original Samoas cookies those evil little Girl Scouts bring around once a year, these marshmallow treats definitely satisfy a similar look and taste to the real thing.

Happy Snacking!

xo, Hayley

Snickerdoodle Cupcakes

Have I ever revealed how much I love snickerdoodles?

Even if I have, I apologize, but let me rant again.

Snickerdoodles are, by far, one of the best cookies ever.

And I am positively perplexed and appalled when some weirdos confess they have never, ever had snickerdoodle cookies before.

Really? That’s like saying that peanut butter cookies are exotic. They aren’t, and snickerdoodles are like, a must-chew cookie. Seriously. They’re about as important as chocolate chip cookies, except tastier, because they’re sugar cookies rolled in cinnamon and more sugar.

More sugar = more better. You know.

When I used to work at a frozen yogurt shop, we got snickerdoodle froyo. It was like a dream come true… until I tasted it. Yeah, it had a similar flavor, but nothing compared to the real thing. Kinda devastating? You bet.

And when I tried snickerdoodle ice cream, I kind of flipped my shiiiiet. But when I realized it was like a super milky version of the cookie, I wasn’t wowed. Instead, I was bummed and had a horrible stomachache, but I won’t go into graphic details.

Yeah, I know, I know. If you have a good thing, don’t mess with it. But I can’t not mess with snickerdoodles. They’re far too tasty to stay as a cookie forever. Their flavor must be reincarnated to another level of awesomeness, so what better way than to transform this classic cookie into a cupcake?

You had to see that coming, people.

So I did. And guess what? This is something I’m finally pleased with. If snickerdoodle cookies mated with cupcakes, this would be their delicious offspring. No disappointments, just yummy cinnamon-sugary goodness. And cinnamon cream cheese frosting. ‘Nuff said, that stuff is legit.

I got the SUPER easy snickerdoodle cupcake recipe from the lovely Amy Clark at The Motherload, but I’ll give it to you just to be nice. Thanks, Amy!

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

1 box white cake mix
1 stick melted butter
1 c milk (I used 1%)
3 eggs
1 tsp vanilla extract
4 tsp cinnamon, divided
2 cans cream cheese icing (or you may use your own recipe)
Cinnamon sugar, for dusting–optional

1. Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large bowl, beat together cake mix, butter, milk, eggs, vanilla and two teaspoons of the cinnamon until well blended. Evenly divide batter into muffin cups and bake approximately 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. Meanwhile, spoon canned frosting into a medium sized bowl and stir in remaining two teaspoons of cinnamon until well-combined. Frost cinnamon cream cheese frosting onto cooled cupcakes (I used Atecco tip #807) and dust with remaining cinnamon sugar, if desired.

I don’t drink coffee, but I’d imagine these sweet and spicy cakes would be lovely with a cup. Just sayin’.

And even if you don’t drink coffee… they are absolutely lovely on their own and are like, snickerdoodle cookies sinful, cuter twin. Duh.

Happy Doodling!

xo, Hayley

Nutter Butter Truffles

I think it is safe to say people like mini things.

Mini coopers, miniature dogs, mini-snack-size candy bars, miniskirts… Mini, mini, mini.

It’s quite the fad.

I’m totally loving the mini fad. I think mini things are great for when you just can’t commit to the big size. It’s like your own personal, portioned, perfectly-sized treat just for you. And mini things are the perfect excuse not to share, which, everyone knows that I hate sharing. Really, I do. I know it sounds bad, but I don’t like sharing. I didn’t go to kindergarten, so I’m assuming I missed the lesson on “Sharing is Caring” and all that.

Especially when it comes to food, back your paws off. It’s mine.

Especially yummy food. Like these Nutter Butter truffles. They’re mini, perfectly petite and absolutely scrumptious — and shareable, if you’re feeling particularly generous for whatever reason. Best part is, it yields a decent-sized batch, so you can have a couple for yourself and spread the peanut buttery wealth when you’re done being a truffle hog. (Get it? Truffle hog? I laughed).

I cloooosely adapted this recipe from the geniuses over at, except I omitted the mini Nutter Butter half on top of each truffle. I also found that if you microwave the peanut butter with the melted white chocolate for about 15 seconds, it helped the peanut butter break down and become smoother –just a tip.

For the complete recipe, look no further than here.

And if you’re wondering why I call them ‘truffles’ as opposed to ‘cookie balls’, it’s only because I’m a pretentious snob sometimes and thought truffles sounded ten times cooler. So there.

Pretentious snobbery or not, you must make these. Forrealz.

xo, Hayley

Over the Rainbow Cupcakes

For St. Patrick’s Day, I wanted to be a nonconformist.

I mean, I’m Irish so it’s only natural I like this holiday. Mostly because I like corned beef and cabbage (even though I can’t eat beef and my family doesn’t like cabbage) and the color green is quite pleasant. And don’t get me wrong: I love the combination of chocolate and mint–did you see my last post?! It’s totally yummy. But that’s what everybody else thinks, too.

So I wanted to change it. Switch things up a bit, you know? So we aren’t all minted-greened-and-cabbaged-out together. Some refreshing change never hurt anyone.

And this is no exception.

Wanna know what else goes hand in hand with St. Patty’s? Leprechauns. For whatever reason. And rainbows, because of the leprechauns. Obviously.

And while making a leprechaun cupcake would be cool–or downright creepy–I figured a rainbow cupcake would be muuuch better… and definitely “original.”

Just don’t go running and screaming if any leprechauns should appear looking for their pot of gold in your kitchen. Instead, offer them one of these cupcakes. Because clearly cupcakes are the equivalent option of gold coins. But you know.

Over the Rainbow Cupcakes

1 box yellow cake mix, plus ingredients called for on back of box
1 small box SF/FF vanilla instant puddng
1/2 jar yellow sprinkle sugars
2 cans vanilla frosting
1 small bag miniature marshmallows
2 pkg. Air Heads Extreme Rainbow Candy Belts, halved

1. Preheat your oven to 350 degrees F. Line 24 cavities in muffin pans with paper liners. In a large bowl, beat together cake mix and ingredients called for on back of box. Stir in dry pudding mix until well combined. Lastly, stir in the yellow sprinkles for a little extra sparkle, because you know I like sparkle. Bake approximately 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. Once cooled, place vanilla frosting into a piping bag (I used Atecco tip #807) and pipe frosting onto cupcakes. Take a halved candy belt and form an arc, gently pressing the ends into the icing. Take three mini marshmallows and carefully press into the sides of the arc to form small “clouds” on the cupcake.
3. Make a wish, feed a leprechaun, find a pot of gold, or hell, just eat one because they’re festive and yummy and adorable.


Happy St. Patty’s Day!

xo, Hayley

Grasshopper Mint Truffles

Chocolate and mint are a match made in flavor heaven. Let’s face it.

Everybody loves mint and chocolate. In fact, I don’t know anyone who doesn’t like it. And those of you who are out there, I prefer not to stay in denial about you.

The weird thing is: how did mint become associated with St. Patrick’s Day? I mean, think about it. Yeah, St. Patty’s Day is all about wearing green, finding shamrocks and catching leprechauns, and everyone knows they wear green. Yet somehow mint happened to fall into the same March 17th category… but I’m not complaining.

It’s just one of those weird things, okay?

But all weirdness aside, I embrace it. Chocolate and mint are as meant to be as green is meant to be with St. Patty’s Day. It just works. And you know what else works? These delectable grasshopper mint truffles I adapted from the ingenious Kristan over at Confessions of a Cookbook Queen.

Get this: they’re made with crushed Keebler Grasshopper cookies. Who would have thought? And they are oh-so amazing. Another match made in heaven with St. Patty’s Day, or hell, just about any day you want something chocolate-y, minty, and truffle-y, cos these have it all.

Wanna know how to get lucky? (Well, at least when it comes to making these–can’t help you in the other department.)

*Adapted from Confessions of a Cookbook Queen’s Thin Mint Truffles.

Grasshopper Mint Truffles

1-10 ounce package Keebler chocolate fudge mint cookies
4 oz cream cheese, softened (I used light, but regular works, too)
1/2 pkg chocolate almond bark
Sprinkles, non-pareils, or crushed Andes mint sprinkles

1. Using a food processor, crush cookies in batches until they form a fine crumb consistency. Make sure there aren’t lots of chunks; it needs to be pretty fine. Place cookie crumbs into a large bowl. Add softened cream cheese and mix together until everything is well combined and you do not see any remaining cream cheese. (Not gonna lie: You’ll more than likely need to get dirty and use your hands to do the mixing).
2. Once mixture is blended, roll dough into small inch-sized balls and place on a large cookie sheet. Chill for about 30 minutes. Meanwhile, prepare chocolate bark for melting according to package directions. Once balls have chilled, carefully dip balls into melted chocolate, coating completely. I used two toothpicks to dip, but you could use a small teaspoon as well. Place chocolate-covered truffles onto a wax paper lined baking pan, and sprinkle with non-pareils, sprinkles or crushed Andes mint candies. Chill the balls for about 10 minutes or until firm.
3. Indulge!

These truffle balls are delicious and perfect for St. Patty’s Day… or whenever the hell you feel like getting lucky 🙂

xo, Hayley

Best-Ever Peanut Butter Cookies

I’m tired of following rules.

Rules are so boring. And restrictive.

Think about it. You have to talk quietly indoors. And that conversation has to be ‘socially acceptable.’ You can’t wear white after Labor Day. Along that note, you also can’t mix brights with pastels; navy with black; or mix animal prints without risk of looking like a scary blind bum.

I get that some rules are necessary, like stopping at red lights and not murdering people and stuff. But some rules are so superfluous. Especially food rules. I mean, it’s food. Not a fashion faux-pas. Not a live-saving regulation.

Like, you can’t eat dessert before dinner or you’ll somehow spoil it. Um, I’m sorry, but how is eating something delicious before dinner ‘spoiling’ it? If anything it’s preparing your taste-buds for more deliciousness that is soon to come. Like a taste-bud teaser. A tantalizer, if you will. Yup, I definitely just said ‘tantalizer.’

Or that you can’t make cookies without butter or flour. Move over, Flourless Chocolate Cake, because I have a true contender for you in the flourless but flavorful department that breaks alllll the rules but does so with tons of class and lots of yumminess. It’s my Best-Ever Peanut Butter Cookies, and excuse my language, but they definitely kick some ass and make all the rule-breaking look so very good.

Best-Ever Peanut Butter Cookies

1 cup creamy peanut butter AND 1 cup chunky peanut butter
1 cup sugar, plus 1/3 c more for rolling
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp vanilla

1. Preheat oven to 350 degrees F. Lightly grease and pat down cookie sheets. Using an electric mixer, blend together peanut butters and sugars until well combined. Add in remaining ingredients, blending until everything is completely incorporated. Batter will be VERY thick.
2. Using a small cookie-dough scoop or a teaspoon, roll teaspoon-sized balls of dough in a small bowl of remaining white sugar. Place two inches apart on cookie sheets. Using a sugar-sprinkled fork, lightly press cross-hatch patterns into the cookies. You could also sugar the bottom rim of a glass to flatten cookies if you prefer as well.
3. Bake cookies approximately 8-10 minutes, switching pan positions halfway through baking time. Let cool on cookie sheets for about 5 minutes, then carefully transfer to wire racks to cool completely.

These cookies are slightly crispy, slightly chewy, and completely spectacular. And this is coming from a girl who doesn’t even like peanut butter. They’re so good, I’ve made them twice this week. And I am pretty sure I just convinced myself to make another batch right now–so you should, too.

xo, Hayley

Lemon White Chocolate Bars

Believe it or not, it’s really quite complicated to take awesome, detailed, and appetizing food pictures.


I have a nice camera–a five year old Canon Powershot A540. It takes nice pictures that I can’t complain about. And I enjoy my photo-editing program that came gratis with the camera. (Photoshop? Who needs it when you have HP Imaging Software? Hell yeah.)

But in all honesty, I want an upgrade. I need one. It’s like me and the Powershot have grown apart. It’s a sad time in my life, watching the flash delay and seeing the lens lose its focus when I’m trying to take those super artsy shots of cupcakes. Actually, it’s quite annoying.

Know what else is annoying? The camera I want–a Canon Rebel–is $500. Ouch.

I’m a college student working part-time at a cupcake factory. I don’t make much moolah, and when I do, I promptly spend it on necessary things like fancy sushi and clothes and getting my roots touched up by my awesome hair stylist. May seem frivolous to you, but a girl’s gotta be well-fed, well-dressed, and well-bleached.

Therefore, I don’t have an extra $500 laying around to spend on a rockin’ camera. Though I wish I did. So now, I’ve resorted to being extra sweet to my boyfriend in hopes he’ll maybe buy me one. He doesn’t have that kinda money either, but maybe if I’m super nice he’ll decide I’m worth it.

Or maybe if I fed him these lemon white chocolate bars, he’d definitely know I was worth it.

Bribery is totally okay, especially within relationships.

And had I given him some of these things, I’m sure it would have worked. Thankfully they’re good enough to repeat… and next time, maybe their delicious powers will work in favor of a brand new camera. Or maybe not. Just make them, anyway.

*Recipe adapted from Stephanie Ashcraft’s 101 Things to Do with A Cake Mix. –great book!

Lemon White Chocolate Bars

1 box lemon cake mix (I love Duncan Hines)
2 eggs
1/3 c oil
1/2 c white chocolate chips
Powdered sugar

1. Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan. Set aside.
2. In a large bowl, mix together cake mix, eggs, and oil. Dough will be stiff; you can add a small splash of extra oil if necessary. Once combined, press into the prepared pan, smoothing dough down in an even layer. Sprinkle top of dough with chocolate chips. Using a rubber spatula (or your hands, I won’t tell) gently press white chocolate chips into the dough. Bake for approximately 12-15 minutes or until edges are lightly golden and bars have set. Cool completely, then lightly dust with powdered sugar before cutting into bars.

SO ridiculously yummy. I would fall for the bribe if someone made me these. But that’s only because I’m partial to lemon-flavored anything. And delicious things.

xo, Hayley

Mardi Gras King Cupcakes

I love New Orleans.

So it doesn’t really matter that I’ve never been. What matters is, I know I’d love it if given the chance to go to New Orleans. I mean, how could I not?

It has history. And graves are above ground. And it has Cajun food. And boy, do I love Cajun food.

Hello, authentic red beans & rice! Real-deal jambalaya! And mint juleps. I’ve always wanted to try one. Yeah, I realize I could get a mint julep anywhere, but I want one in New Orleans. Don’t judge my dreams.

Everyone knows yesterday was Mardi Gras, or Fat Tuesday, or Eat-Whatever-The-Hell-You-Want-Day, and I definitely saw this as cause for a tremendous Cajuntacular feast. Yup, I also just said ‘Cajuntacular.’ Try not to get too jealous.

Along with making a really yummy dinner of shrimp po’boys, dirty rice, corn and black eye peas, I also made some shrimp beignets (which will show up in my next post) and some of these fabulous Mardi Gras King Cupcakes.

Just in case you want to hear a super-cool history lesson, the King Cake is traditional for Mardi Gras. In authentic King Cakes, a small baby is baked inside. Saying goes, if you get the slice of cake with the baby, you’d have good luck. But since I typically don’t like to play favorites, I decided everyone should have the equal opportunity of snagging the baby, so I only put a single baby figurine on one cupcake and let ’em have at it.

All’s fair in superstitious dessert making and eating.

Also, seeing as Mardi Gras is this huuuge celebration, I wasn’t going to make some ordinary cupcake with purple, green and gold sprinkles. Do I look ordinary? So I dyed the batter three colors (purple, green, and yellow-gold) and tie-dyed the cupcakes for that super cool, super festive Mardi Gras look [for a complete cupcake tie-dying tutorial, click here].

Once cooled, I frosted them with vanilla icing and topped with the festive sugars. So yummy.

And then I devoured them.

The End!

xo, Hayley

Green Velvet Cake Truffles

I really like trying new things.

I’m not one of those people who just says it to say it. I really do.

Like the one time my family and I went to this ice cream social and there were some belly dancers performing. With minimal dance experience (albeit nothing as cool as belly dancing) I was instantly drawn to the cool undulations they did with their bodies and the graceful yet sexy way they moved. So I joined. And I ended up belly dancing, at age 14, for several years.

Or the time my best friend recommended adding a shot of gingerbread syrup into my Starbucks staple, an iced non-fat chai. Whaaaaat? I said, reluctantly. Gingerbread syrup? But no! But um HELL YES. It’s amazing. And now when I make chais at home I die a little inside because that shot of gingerbread adds the most amaaaazing extra jazziness to my iced chai. No, forrealz. You must try this.

Or, hey, the time I had waaaaay too many Mike’s Hard Lemonades one night and ended up throwing up all the next morning. That is something I can safely say I initially liked trying–but ended up never repeating. Had to have a negative in here somewhere.

When it comes to cooking, trying new things is no exception. I try new recipes all the time, new spices, new techniques. I like the little cooking challenges, though nothing too complicated or fancy. Especially in baking, because what really counts is what comes from the heart (I’ll say that next time I make a baking flop–surely people will understand). So instead of the typical cupcakes or tiered cake, I decided to try out some cake truffles. Oh yeah, I went there.

These cake truffles are courtesy of the famously wonderful fellow-blogging babe, Bakerella, and her super-ingenious cake balls. They’re so cute and compact, like a perfect little petit four or truffle, and I knew I had to give them a try. And what with St. Patty’s Day just 16 days away, I figured I needed to spice up her traditional red velvet cake balls into something a little more festive. And viola, the green velvet cake truffles were born.

For the complete, original recipe, visit Bakerella’s blog here. Here’s my adaptation, followed closely behind the master’s footsteps.

Green Velvet Cake Truffles

1 box white cake mix
3 eggs: 2 egg whites, 1 whole egg
3 T oil
1 1/4 c water
2 T cocoa powder
1-one ounce bottle green food coloring
1 can cream cheese frosting
1 package white Almond Bark or white chocolate candy melts

1. Prepare cake with mix, eggs, oil, water and cocoa powder. Stir the green coloring into the batter until fully combined. Pour batter into a greased 13×9 inch baking pan and follow package directions on baking cake. Cool completely.
2. Once cake is cooled, crumble into a large bowl. Add the cream cheese frosting and mix well. (I used my hands–a process that was super messy and made it look like I had leprosy, but was good for laughs). Once mixed, form mixture into small balls with hands or with a small-portion cookie-dough scoop. Place balls on a cookie sheet. Chill for several hours, or pop in the freezer to speed up the chilling process.
3. Working with one or two hunks of the almond bark at a time, microwave the bark according to package directions. Dip the cake balls into the melted chocolate bark, covering completely. You can use a small spoon to roll the balls around the chocolate to coat, if desired. Place coated cake balls onto a wax-paper-lined baking sheet. Sprinkle with jimmies, if you wish. Let harden.

These cake truffle balls would make excellent gifts, party favors, or hors d’oeuvres at a cool St. Patty’s Day themed party. Or hell, any themed-party! Does it even matter what day it is when you have cake balls this cute and this yummy beckoning you? Didn’t think so.


xo, Hayley

Aaaadventuretime Cupcakes

Cartoons are awesome.

I know I’m an adult and should be doing adult-y things like paying bills and complaining, but I still enjoy watching cartoons. It makes me feel young again.

When I was a kid, watching cartoons took up roughly 68% of my time. I was constantly watching them. As I grew, so did my progression in cartoons, from Blue’s Clues to Rugrats to Scooby Doo, Where Are You? And as always, I grew up in a Simpsons-dominated household. Like, seriously. The Simpsons is like a religion in this house.

Allow me to explain: My family, namely my brother and dad, quote Simpsons like no one’s business. Constantly. In fact, their conversations are almost always a string of quotes from different scenes of different episodes, along with lots of laughter. I got so jealous of their quotation-conversations that I caved and began studying Simpsons episodes just so I could participate in this father-son bonding moment, despite the fact that I was neither father, nor son… or, let’s make it clear, male.

And so now I have joined in on the quotation-conversations and I feel super cool. It doesn’t just apply to Simpsons, either, but other favorite cartoons.

One of my brother’s favorite cartoons is Adventuretime on Cartoon Network. It’s the story of a boy, Finn, and his dog, Jake, who go on awesomely cool adventures in their land, Ooo, with cool creatures like Princess Bubblegum and Lumpy Space Princess. With this information in hand, I decided to create some awesomely cool Adventuretime cupcakes for his birthday, and let’s just say, I felt my super-cool points go up a couple notches 🙂

To keep it simple, I only did one cupcake of Finn and one of Jake. The rest I frosted turquoise with rainbow sprinkles keeping with the fun, colorful theme of the actual cartoon. S00per easy-peasy.

Adventuretime Cupcakes

1 box confetti cake mix, plus ingredients on back of box
1 small box SF/FF vanilla instant pudding
2 cans vanilla frosting
2 mini marshmallows
2 white chocolate chips
Wilton gel food coloring in Teal, Lemon Yellow, Copper
Pre-made black gel (I used Wilton’s black Sparkle Gel)

1. Bake cupcakes according to package directions, stirring in the pudding mix into the batter before baking. Allow to cool completely.
2. Portion about 1 T vanilla frosting into a small bowl and tint it with the copper color to achieve a light skin tone color. Set aside. Scoop out 4 T frosting into another small bowl and tint bright yellow with the lemon yellow gel. Set aside. Set aside 1 T frosting and leave untinted. The remaining frosting, tint turquoise with the teal color, or another color of your choice.
3. For Finn, spread cooled cupcake with white frosting. Using a toothpick, spear the end of a miniature marshmallow. Gently push the toothpick in the top side of the cupcake, creating an “ear”. Repeat on other side. Gently frost the marshmallows with white frosting. Carefully spread skin-colored frosting into a small oval in the center of the cupcake for the face. Dot two eyes and a small mouth with the pre-made black pipe gel.
4. For Jake, spread yellow frosting over cupcake. Using black piping gel, pipe out ears, mouth, nose and big black circles for eyes (I just Googled a picture of Finn and Jake and found a good one to get the exact face of Jake down). Carefully invert two white chocolate chips and press into the black dot “eyes”.
5. With remaining cupcakes, frost with extra tinted frosting and garnish with rainbow sprinkles.


You may not be able to have a successful quotation-conversation of your favorite cartoons… but at least you could successfully make these adorable cupcakes.

xo, Hayley

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