Thursday, July 2, 2009

Cupcake Kebab

I was asked to make some sweet treats for a kids camping party. I don't think there is any better treat for kids than cupcakes: they are made for kids!!! (as much as we adults love them) The bite-size, the colors, the decorations, all scream: "cupcakes & kids!" So making the cupcakes a little bit more special and even more kiddie-like, I followed the newest trend in cupcakes: Cupcake Kebab! I credit this idea entirely from Cupcakes Take The Cake, a fantastic cupcake-blog. I wanted to take some pictures of the kids eating the Cupcake Kebab, but the kebabs were gone within a minute, leaving me no time to get my camera out.

Yellow Cupcakes recipe: Martha Stewart - Everyday Food

Ingredients: (makes about 14)
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon pure vanilla extract
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 2 large eggs

Instructions:
- Preheat oven to 350°F/180°C.
- Butter the cups of a standard (12-cup) muffin tin.
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In a liquid-measuring cup, mix milk and vanilla; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition.
- With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
- Divide batter evenly among prepared muffin cups (a 2-ounce or ¼-cup ice-cream scoop is good for this).
- Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes.
- Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before icing.

Buttercream Icing recipe: my own

Ingredients: (if using a piping bag to frost the cupcakes, this is enough frosting for about 6 cupcakes)
- 1 cup confectionars' sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 5 tablespoons milk
- 3 drops of food coloring

Instructions:
- Sift the confectionars's sugar into a medium bowl.
- Add the softened butter, milk, vanilla and food coloring.
- Mix until the frosting has a slight dropping consistency.


I suppose you can use any cupcake flavor you like. I used Martha Stewart's yellow cupcakes.


Pastel-colored marshmallows. Oh and they're sugar-coated :D! I also used some colorful liquorice.


My first kebab. Here's what I did: I greased the wooden pick with olive oil after each candy addition. That made it sooo much easier sliding the candy down.


11 candy kebabs for 11 kids.


I decorated the cupcakes just very simple; pink & blue buttercream frosting with some colored sprinkles. It was too hot in my kitchen to do anything else.


Candy kebabs + cupcakes = cupcake kebabs!!!





4 comments:

Eliana said...

What a great idea. I may need to use it when I have all of my nieces and nephews over.

Steph said...

Those look so cute!

Anonymous said...

Your cupcakes and the idea is genial, you have wonderful imagination and gifted talent to make others happy.God Bless You.
Is it fine to use your idea at my daughter's birthday party?
Thanks for posting beautiful pictures

Paris Pastry said...

Thank you for your kind words anonymous!
Of course it's fine for you to use this idea. I didn't come with this myself either; a wonderful blog called 'Cupcakes Take The Cake' inspired me.