You Can't Eat Flowers

You Can't Eat Flowers

Cupcakes decorated with words and letters to spell out the previous sentence.

Not enough time to frost the cupcakes?

Not enough time to frost the cupcakes?

Place a large marshmallow on each cupcake five minutes before they finish baking. It will melt and make a toasted marshmallow topping.

Banana Cupcakes

Banana Cupcakes

6 1/2 tablespoons unsalted butter, softened
1/2 cup brown sugar
2 eggs, at room temperature
1 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon allspice
scant 1/2 teaspoon salt
2/3 cup mashed banana (about 1 1/2 medium bananas)
1/3 cup sour cream or vanilla yogurt
3 tablespoons milk


Line a muffin pan with paper liners - for about 12 cupcakes. Preheat oven to 350F.
Beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well between each addition.
Sift together the flour, baking soda, baking powder, allspice, and salt. Add gradually to the butter mixture. Add the mashed banana, sour cream (or yogurt), and milk. Mix until everything is combined (don't over-mix).
Divide batter among 12 lined muffin cups, bake for 15-18 minutes until toothpick inserted in center comes out clean. Cool completely before frosting.

Use this recipe for the Vanilla Swiss Meringue Buttercream
Frost cupcakes using a large open star tip.


Drizzle with Chocolate Ganache, if desired.


Chocolate Ganache Drizzle
1 square semi-sweet baking chocolate, chopped
1 tablespoon heavy whipping cream


Heat the heavy whipping cream in a small bowl in the microwave for 30 seconds. Let cool for about 30 seconds then add the chocolate. Let sit for 2-3 minutes, then stir until smooth. Drizzle over frosted cupcakes. Top with chocolate jimmies

Pizza Cupcake

Pizza Cupcake

Ingredients
1. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2. 1/2 cup pizza sauce
3. 1/4 cup mini pepperoni slices
4. 1/4 lb mild Italian sausage, cooked and drained
5. 1/2 cup shredded mozzarella cheese (2 oz)


Directions
1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups.
2. In small bowl, mix sauce, pepperoni, sausage and 1/4 cup of the cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with about 1 teaspoon additional cheese.
3. Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve.

BREAKFAST CUPCAKES

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Alien Cupcakes

Alien Cupcakes

Ingredients 
•24 French Vanilla cupcakes baked in foil liners
•2 cans Creamy Home-Style Classic Vanilla frosting
•Neon green food coloring
•12 marshmallows
•24 plain doughnut holes
•48 black candy coated chocolate covered sunflower seeds
•Black licorice laces, cut into 1 inch pieces
•48 clear plastic drinking cups (8 ounces)

Baking Instructions
1.Tint the vanilla frosting an appropriate alien green with the neon food coloring. Cut the marshmallows in half crosswise with clean scissors.
2.Spread a thin layer of the green frosting on top of the cupcakes and attach the marshmallow half in the center, cut side down. Place the doughnut hole on top of the marshmallow using the green frosting to secure. Spread additional green frosting over the marshmallow and donut hole to fill gaps and smooth.
3.Place assembled cupcakes in the freezer for 15 minutes or until slightly frozen.
4.Working in batches, spoon 1 cup of the green frosting into a 1 cup glass measuring cup. Heat the green frosting in the microwave for 10 to 15 second intervals, stirring frequently, until frosting is the consistency of slightly whipped cream (do not overheat).
5.Holding chilled cupcake by foil liner, dip one at a time into the green frosting just up to the foil liner. Allow excess frosting to drip off. Carefully invert cupcake and place on cookie sheet. Repeat with the remaining cupcakes. Reheat frosting in the microwave for several seconds, stirring well, when consistency becomes too thick. Add more green frosting and heat as necessary.
6.Press the black candies onto the head area pointed end facing each other, to make the eyes. Make 2 holes in the top of each donut hole with a toothpick and insert a piece of licorice in each holes to make the antennae
7.Carefully place each cupcake into plastic cup and top with another cup, inverted, to look like a space ship.

BREAKFAST CUPCAKES

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.