Cupcakes

Where The Wild Things Are Birthday Party!

~ lindy

Where the Wild things are based off the book Where The Wild Things Are by Maurice Sendak

We wanted to share are pictures from “Where the Wild Things Are” or  “Let the Rumpus Begin” Birthday Party.  I know the book say’s let the rumpus start but we liked “begin” better for our birthday boy party, with our own little twist on wild things.

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Tee-pee made by Jacque

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One Banner made by Jacque

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Tee-pee enlarged photo from photo shoot session also by Jacque.  We used this picture in a 4×6 for Birthday invitations.

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Pictures from Birthday photo shoot

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Free hand drawn Rumpus Characters

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Chalk Board sign “Let The Rumpus Begin” .

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Log Chocolate Cake made by Lindy and Jessica.

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King of the Wild Things Sign

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Treat Table Sign “I’ll Eat you up I Love You So…

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Toasted Marshmallow Chocolate Cupcakes made by Jessica

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*Wild Thing Swedish Fish

*Wild Thing Chocolate Cinnamon Bears

*Wild Thing Acorns made from Mini Vanilla wafers, chocolate frosting as glue and add Hershey Chocolate Kisses, out together by Jamie

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*Wild Thing Speckled Malted Eggs, get them when it’s Easter season

*Wild Thing Chocolate Malted Milk Balls

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Cream Cheese Frosted Sugar Cookies

*Cookie Cutters

*Wild Thing Colored red, green Yellow Palm trees with Brown Trunks.

*Wild Thing Sail (Max) Boats, yellow Sails and red boat

*Wild Thing King Crown, Gold Yellow

*Wild Thing Moon, Round sugar Cookie, yellow moon shape frosted

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*The wood cupcake stands are pruned/cut from our Red Delicious Apple Tree.  Now is a great time to save some of those bigger branches and cut in different lengths for rustic looking cupcake stands.

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*Plate decorated by Jacque

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Enjoy!

 

Jacque, Jessica, Lindy and Jamie

Pot o’ Gold Cupcakes

~ lindy


 

 

Coconut Lime Cupcakes  Pot o’ Gold 

 

*3/4 cup Granulated Sugar
*2 Eggs, room temperature
*1/2 cup Extra Light Olive Oil
*Zest of 1 Lime
*4 tablespoons Fresh Lime Juice
*1/2 teaspoon Coconut Extract
*3/4 cup Lite Coconut Milk, canned
*1  1/2 cups All-purpose Flour
*1 teaspoon Baking Powder
*1/2 teaspoon Baking Soda
*1/2 teaspoon Sea Salt
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In a stand mixer with paddle attachment on medium speed, mix together the sugar and eggs until combined, slowly adding oil.  Then add lime zest, lime juice, coconut extract and lite coconut milk.
Whisk together in a bowl the dry ingredients;  Flour,  baking powder, baking soda and Sea Salt.
Add the dry ingredients to the wet ingredients and mix on medium speed until combined, being careful not to over mix.
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In lined cupcake/muffin tins fill with cupcake batter 2/3 full.
Bake the cupcakes in a 400*F. oven for about 14 minutes.
Remove from oven and allow cooling before frosting.
Makes about 18 cupcakes.
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Coconut Frosting with Gold Gumball Topper
 
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*8 ounces Cream Cheese, room temperature
*1/4 cup Butter, room temperature
*1/4 teaspoon Coconut Extract
*1 3/4 cups Confectioners’ Sugar, adjust as needed
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Mix cream cheese with a stand mixer on medium and add butter a tablespoon at a time to the cream cheese.  Then add coconut extract and confectioners’ sugar.  Mix until all the sugar is combined and piping consistency.  Then using a pastry bag filled 23 full of frosting, with of large open star tip (826), pipe frosting onto cooled cupcakes.  Refrigerate cupcakes for 20 minutes to set before adding gold gumball.
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Recipe adapted from Dessert Now Dinner Later
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Enjoy!

 

 

Jessica  and Lindy