Monday, May 24, 2010

Cupcakes in nut/souffle cups

I baked these cute cupcakes in nut/souffle cups over the weekend. My sister and I picked up the cups at Michaels while shopping for items for her upcoming wedding. (The cupcakes and frosting were made from a mix and store-bought frosting, big time cheating. Oh well.)

I was mostly interested in figuring out how to bake cupcakes using these cups instead of cupcake liners. A muffin pan is not necessary, you simply put the cupcakes on a baking sheet and fill up 2/3 full.

One note, these don't peel away easily like cupcake liners. You either have to eat these cupcakes with a fork, or cut the cup using a scissors.


I piped the frosting using a large round tip.



I tried a different decorating method and spread the frosting on top with some pink sprinkles.


I also baked blueberry scones on Saturday, post to come later this week. Did you have any fun baking adventures over the weekend?

10 comments:

  1. These cupcakes are so pretty! You did an excellent job, Jenna!

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  2. Really pretty. How long did you have to bake them? Was it a shorter time than regular cupcakes?

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  3. They are pretty! They are also delicious!

    Katie

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  4. i love those!!! very different

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  5. Very, very cute! My baking, Sunday morning before it got super hot, was a simple rhubarb crisp. I forgot where I got the recipe (although I'm pretty sure it was only last week I ran across it), but I'm sure I'll run across it again because it was very distinctive, with cardamom. I opted against the cardamom but added dried cherries. Well worth heating the house up a bit!

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  6. Thanks for all the comments :) Sandy, I baked these for 19 minutes at 350 degrees.

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  7. No baking for me but I absolutely love the images of your baking. I'm curious though...will your sister serve them with a fork at the wedding? The presentation is so much more beautiful than a cupcake liner but could be a problem if they don't want to come out of their shell.
    Carol@The Design Pages

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