Saturday, March 6, 2010

Cupcakes for my brother:

Cupcakes I made for my little brothers birthday. He is 50 today! :o)
Susie

18 comments:

  1. Happy birthday to your brother!! Those cupcakes look delicious
    [:

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  2. Thanks Tierney. :)They were delicious. YUM.
    Susie

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  3. miam :) i love cupcake but i never do them cute as you !!! mine are :(

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  4. Wow, they're perfect! Nice touch using different colored sprinkles! -jen

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  5. Thank Lily. :) I love decorating cakes and cupcakes. :)
    Susie

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  6. Thanks Jen. :) Easier than Konading. LOL,
    Susie

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  7. ohhh, these look super adoring, I'm sure they're super tasty too:P

    could you post a recipe??:P

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  8. Thanks. It is just a vanilla box cake mix and Buttercream frosting. Here it is from the Wilton site. That is where I got it. I doubled it because I like to USE A LOT. :o)

    buttercream Icing
    Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.
    Source: 2003 Yearbook
    Ingredients:

    1/2 cup solid vegetable shortening
    1/2 cup (1 stick) butter or margarine softened
    1 teaspoon clear vanilla extract
    4 cups sifted confectioners' sugar (approximately 1 lb.)
    2 tablespoons milk
    Makes: About 3 cups of icing.

    instructions
    (Medium Consistency)

    In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

    For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

    For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

    For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

    NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

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  9. wow.. nice cupcakes! Wonderful swirls you make for the frosting! I tried doing it before and failed in creating nice swirls.

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  10. Thanks Lynn. I love making the swirls. :)
    Susie

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  11. Hi Susie! Wow, you baked all that! Looks so yummy. I know it's almost a week later but I hope you all had a lovely time celebrating your brother's birthday. My Happy Belated Birthday wishes to him! :)

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  12. Witoxicity,
    We had a great time. I have baked tons of cakes and breads. :)
    Thanks a lot,
    Susie

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  13. Yum! Cupcakes and nail polish - what an awesome combination!

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  14. LOL, Thanks JackieA. I have tons of hobbies.
    Susie

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