We found each of these images in advertisements.
Cake showing through baking cups.
Baking Cups doubled up so no cake shows through.
Which way do you like it?!

We found each of these images in advertisements.
Cake showing through baking cups.
Baking Cups doubled up so no cake shows through.
Which way do you like it?!
There are so many great things you can do with Reynolds Baked for You Heart-Shaped Baking Cups. Just click the images for recipes!
Heart-Shaped Brownie Ice Cream Sandwiches
Georgeous Chocolates and Chocolate-Dipped Strawberries
Heart-Shaped Cheesecakes
Sweet Baby Shower Treats
A Tower of Wedding Cupcakes
Homemade Heart Lollipops
Mini Birthday Cakes
And of course, Valentines Day cupcakes!
Look for them at Target stores this Valentine’s Day season.

Make your sweetie swoon with these clever pictogram cupcakes by Karen Tack and Alan Richardson of Hello, Cupcake! fame. Oh, and in case you didn’t know, a “Ewe” is a female sheep!
GET INSTRUCTIONS:
“I Love You” Pictogram
“Cutie Pie” Pictogram
LOOK FOR KAREN & ALAN’S NEW BOOK, What’s New, Cupcake? Scheduled to hit bookstores in time for April Fools Day!!
Tomorrow, Groundhog Day, will seal our destiny.
Will it be six more weeks of snowman cupcakes, eggnog cupcakes, stay-inside-and-play-cards cupcakes, watch football and eat beer cupcakes. OR is it time to bust out some new and springy recipes?
Either way, celebrate the day and the little guy with these adorable Groundhog Cupcakes.
Doesn’t he look quite ravishing in the red foil baking cup? We think it’s because it matches his wintry nose!
It’s official. Cupcakes don’t have to be high calorie or full of fat to be delicious!
Wait until you try these Pineapple Angel Food Cupcakes. The second recipe that will help us “have our cupcakes and keep them off our behinds”. So very yummy, easy to make, and only 92 calories and 1.8 grams of fat each.*

WHAT YOU NEED
Reynolds® Baking Cups (Baked for YouTM Polka Dots)
1 box (16 oz.) Angel Food Cake Mix
2 cans (20 oz. each) crushed pineapple, undrained
1 container (8 oz.) frozen whipped topping, thawed
INSTRUCTIONS
*Nutritionals are approximate
Are you feeling weighed down from all of the holiday eating? We are!
“They” say that we will look and feel better (and maybe even live longer) if we move a little more and eat a little less. So let’s resolve to start fresh…but without giving up cupcakes (duh?!)!!
So this begins a few posts with ideas to help you “have your cupcake and eat it too.”
#1: A 100 Calorie Chocolate Cupcake from the recipes section of Medicinenet.com
They use Fat-Free Sour Cream, Egg Whites, and Powdered Sugar instead of fatty frosting!
We made them in our Baked for You polka dot cups. The patterns don’t fade when you bake in them!!
Maybe a bit of both. Because with a positive attitude, we think that winter storms can be a fun time for all.
Look at it as a chance to stay home with loved ones, watch the pretty white flakes fall, and snuggle by the fire. As a time to play cards or dreidl together (who says you can’t make Chanukah last for a few more days, right?). Or take the opportunity to bake together so that the house will smell wonderful and you’ll be surrounded by sticky smiles.
Just make sure to get to the grocery store for all of the foods you like. And don’t forget to buy the stuff to make cupcakes!
EGGNOG ORNAMENT CUPCAKES (with eggnog cream filling!).
These instructions use fondant to make a gorgeous ornament topper.
Or make the experience even more eggnog-y, by adding the Frosting below. You can finish with a cinnamon stick or tint some of the frosting and decorate to look like the ornaments above!
WHAT YOU NEED
1 package cream cheese, room temperature
1 stick (1/2 cup) butter, softened
1 1/2 Tablespoon eggnog
1/2 Tablespoon rum extract
1/2 teaspoon nutmeg
INSTRUCTIONS
Beat cream cheese and butter together until well blended. Add powdered sugar. Add eggnog, extracts, & nutmeg.
This year, why not make a menorah out of cupcakes?
Delight your Chanukah party guests with a fully edible version (candle cupcake recipe with pretzel rods covered in chocolate). Or, how about setting 9 cupcakes of your batches aside to actually light them each night!
Our shamas is made using a Jumbo Foil Baking Cup. But you could create the same effect by simply placing a standard sized cupcake at a different level than the rest.
We know that by 5 am on the Friday after Thanksgiving, you’re thinking about all of the things that you need to do for the Christmas or Hannukah. Some of us love it and others despise it. Some of us put it off and others get it all done before December 1.
Well, we hope to provide you some inspiration for this time. Regardless of which camp you fall into or if you’re somewhere inbetween.
Starting off, this Snowman makes a great centerpiece (his scarf and hat shown off by our red foil cups) — which can be surrounded with Twinkling Tree Cupcakes in red or green foil cups to make a fabulously Holiday Winter wonderland.

WHAT YOU NEED (for six snowmen)
Cupcakes:
6 chocolate cupcakes baked in Reynolds® Holiday Baking Cups
1 container (16 oz.) vanilla ready-to-spread frosting
Snowmen:
1 package ready-to-use white rolled fondant
1 package toothpicks
Red food coloring or icing color gel
6 chocolate kiss candies, unwrapped
Multicolored sprinkles
Nonpareils, sprinkles and small red candies
INSTRUCTIONS
MAKE 6 SNOWMEN
DIVIDE fondant into two pieces:
- 2/3 will stay white and be used for the snowmen
- 1/3 will be tined and used for the hat and scarf
ROLL white fondant into balls 12 balls (2 per snowman)
- Six to be used for the heads, should be about 2-inches in diameter
- Six, for the bodies, should be slightly bigger
STACK the heads onto the bodies using a toothpick

TINT 1/3 of rolled fondant with food coloring or gel by placing it in a plastic bag and following package directions
MAKE SCARF AND HAT
ROLL OUT red fondant between 2 sheets of Reynolds Cut-Rite Wax Paper until it’s about 1/4-inch thick.
CUT six (6) strips of fondant using a pizza cutter — they should be 5 to 6 ½ inches each, long enough to wrap around the neck of the snowman. If desired, press small pieces of white fondant into the ends of the scarf.

CUT three (3), 1/2-inch slits on each side of the scarf to make fringe.
PLACE the scarf around the snowman’s neck. Use small dots of frosting and press to affix to snowman.
CUT 6 small triangle pieces of red fondant using the size of chocolate kiss candy as a guide.
WRAP fondant around chocolate kiss candies. Use small dots of frosting to seal fondant to chocolate kiss.

CUT 2-inch strips of red fondant for hat band.
MAKE FINISHING TOUCHES AND ASSEMBLE
DECORATE
- Hat: Coat strip with a thin layer of frosting to hold sprinkles. Press sprinkles into each fondant hat band. Cut strips of red fondant to make a tassel for the hat, if desired. Coat tassel lightly with frosting, press sprinkles into tassel, and attach to hat with frosting.
- Snowman: Use nonpareils and small red candies for eyes and nose; press into fondant. Cut mouth from red fondant with a pizza cutter; use a small dot of frosting (toothpicks work well) to attach to face.
PLACE fondant-covered candy hat on snowman’s head (seam in back), using dots of frosting to hold it in place. Wrap sprinkle covered band around hat; attach with dots of frosting.

INSERT toothpick into bottom of snowman. Center snowman on top of frosted cupcake.
