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.
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.
![Blog Tile[12]](http://cupcakecentralblog.com/wp-content/uploads/2009/12/Blog-Tile12.png "Blog Tile[12]")
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.
Okay. Maybe it’s a little silly that there’s a National Vanilla Cupcake Day, a National Chocolate Cupcake Day, AND a National Cupcake Day.
But can anybody really complain about a chance to celebrate with cupcakes? On any day?!
So in honor of National Vanilla Cupcake Day — today — we made Vanilla Cream Cupcakes with Vanilla Glaze. And what better way to celebrate the simple but beautiful flavor of vanilla than to put the whole thing in a simple white baking cup. Of course we couldn’t resist the strawberries we saw at the grocery store when we went shopping.
Vanilla Cream Cupcakes with Vanilla Glaze
WHAT YOU NEED
French Vanilla Cake Mix (and all required ingredients)
Vanilla Pudding
6 Tablespoons Butter
1 1/2 cups Powdered Sugar
2 Tablespoons Water
3/4 Teaspoon Vanilla Extract
Round decorating tip #230
Optional: Strawberries or Vanilla Chips
INSTRUCTIONS
BAKE cupcakes according to package directions; set aside
PREPARE pastry bag with vanilla pudding and Round decorating tip #230
INJECT cooled cupcakes with desired amount of pudding by inserting pastry bag tip 1 inch into cupcake and squeezing bag (we found that about 10 seconds of pressure was the right amount)
GLAZE Cupcakes
TOP with strawberry or vanilla chips, if desired
Some people love Apple Pie. Okay, a lot of people love Apple Pie. But a lot of people also really love cupcakes. And cupcakes can be appropriate for Thanksgiving. Especially pumpkin cupcakes with maple spice frosting.
And especially pumpkin cupcakes with maple spice frosting decorated and assembled to make a three-dimensional, edible pumpkin centerpiece!
So this Thanksgiving, use our recipe — a twist on our original “bouquet” recipe — to adorn the table in an unforgettable way. And I’m sure they won’t be upset if you also serve apple pie!
Oh, and if you are inspired to make something based on this, will you send us pictures? We’d love to see them and maybe even post them to help further inspire people…with credit to you of course!!
Pumpkin Centerpiece of Pumpkin Cupcakes and Maple Spice Frosting
(using step x step photos of our Bouquet Technique)
WHAT YOU NEED
For Cake
48-52 cupcakes baked in Reynolds Orange Foil Baking Cups
2 packages (18.25 oz. each) yellow cake mix
2 cups canned pumpkin
2 teaspoons pumpkin pie spice
Water, oil and eggs (follow package directions)
2 teaspoons vanilla extract for cake
For Frosting
1 package (8 oz.) cream cheese, softened
6 tablespoons maple syrup
2 teaspoons vanilla extract for frosting
1 teaspoon ground cinnamon
1 1/2 to 2 packages (16 oz.each ) powdered sugar
Neon orange food coloring
Green food coloring
Optional: orange sugar crystals
For Creating Centerpiece
1 large platter or tray (at least 12 inches wide)
1 8” Styrofoam ball (purchase at your local craft store)
1 4×4x2″ Styrofoam block (purchase at your local craft)
4 6″ wooden skewers
1 glue gun and glue sticks
48-52 wooden craft sticks
1 small paring knife
INSTRUCTIONS
PREHEAT oven to 350°F.
PLACE Reynolds Baking Cups in muffin pans; set aside.
BEAT cake mixes, pumpkin, pumpkin pie spice, water, oil, eggs and vanilla in a large bowl with an electric mixer on lw speed until moistened, about 30 seconds. Then beat on medium speed for 2 minutes. Spoon batter into baking cups. If desired, each cake mix can be beaten separately just use half of pumpkin, pumpkin pie spice and vanilla in each.
BAKE 20 to 23 minutes. Cool.
MIX cream cheese, maple syrup, 2 teaspoons vanilla, and cinnamon in a large bowl. Add powdered sugar gradually until well blended.
DIVIDE frosting, use food coloring to dye 1/2 cup green and the remaining frosting orange.
SET aside two cupcakes for stem. PIPE or frost remaining cupcakes with orange frosting. Sprinkle with orange sugar crystals, if desired. Very Important: Let frosting stand and harden at least 1 hour.
PREPARE CENTERPIECE
This is no trick. But it’s DEFINITELY a treat! SUPERNATURAL PEANUT BUTTER CHEESECAKES make a delightful delicious Halloween dessert.
Individual servings are just as easy as a whole cake, with Reynolds Foil Baking Cups or Baked for You™ Shaped Baking Cups.
Click for recipe, also found in "Beyond Cupcakes"
Don’t forget, we’ll be tweeting the new idea-of-the-day every morning from now until Halloween. So make sure to follow us! Click here to link through from our website or just search for “cupcakecentral”.
To find out what stores in your area carry Reynolds Orange & Black Foil Baking Cups or the Baked for You Ghosts, please call our Consumer Response line at 1-800-433-2244.
Have a taste for white chocolate or want to feature an edible ghostly centerpiece this Halloween? How about making some CHOCOLATE GHOST LOLLIPOPS using Baked for You™ Shaped Baking Cups.
Click for recipe, also in "Beyond Cupcakes"
Don’t forget, we’ll be tweeting the new idea-of-the-day every morning from now until Halloween. So make sure to follow us! Click here to link through from our website or just search for “cupcakecentral”.
To find out what stores in your area carry Reynolds Orange & Black Foil Baking Cups or the Baked for You Ghosts, please call our Consumer Response line at 1-800-433-2244.
