Monthly Archives: December 2014

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(Photos by Holly Haber)

We made Peppermint Mocha Stuffed Cupcakes & Spiked Eggnog Stuffed Cupcakes today. You can find the recipes in our new cookbook or you can get one of them free here.
We tried a new topper technique today, an idea we got from our friend Kristie Hauss!

White Christmas Tree Pretzel Pics
1. Heat white almond bark in the micro until completely melted.
2. Pour melted almond bark into a decorating bag.
3. Lay pretzel sticks on a piece of parchment.
4. Cut a small hole in the decorating bag and drizzle across pretzel stick, making it look like a Christmas tree.
5. While almond bark is still wet, sprinkle with gold sparkling sugar or colored sprinkles.
6. Let dry for 10 minutes.
Perfect as cupcake toppers or a sweet and salty treat.

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PicMonkey CollageOur friend got her copy of our cookbook yesterday; she said she's inspired to make our Chocolate Strawberry Stuffed Jellyroll (our Week 15 recipe), even though she's never made a jellyroll before ... you can do it, Wendy!


Here are a few extra tips:
1. When you remove the cake from the oven, wait no more than 5 minutes and flip it out onto your prepared tea towel. You have to roll it up -- with the tea towel inside -- while it's warm so that it holds it shape later.

2. Cool in towel for 1 hour.

3. Once cooled, unroll the cake. Spread on filling(s) 1-inch shy from the edges. Here we use chocolate frosting and a strawberry/cheesecake mixture.

4. Gently roll it back up, minus the towel. Now you can drizzle with melted chocolate and refrigerate until ready to slice and serve.

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 For detailed, illustrated technique instructions about needed tools, assembly, filling, preparing a pastry bag and circle frosting, see our drop-down HOW-TO menu at the top of the page.

IMG_0504_edited-2BESTpm3newblog

IMG_0478_edited-2Friends, a crackling fire and a little coffee-peppermint for your sweet tooth? This is the perfect cocktail party cupcake, and easy as can be using a box mix and tasty add-ins. You get a lot of glamour for a little effort with our Peppermint Mocha Stuffed Cupcakes. Because there's alcohol in the center, this is an Adults Only cupcake or check out our mocktail version at the bottom.
♥ Julie & Holly

BASE
1 chocolate fudge cake box mix
6 tsp. instant coffee crystals
Eggs, oil & water(per box directions)

FILLING
1 can chocolate fudge frosting
2 Tbsp. peppermint coffee liqueur
     OR Omit alcohol and add 3 drops peppermint extract.

TOPPING
2 cans chocolate fudge frosting
1 candy cane, crushed
White sparkling sugar

INSTRUCTIONS
1. Add coffee crystals to water and oil in chocolate fudge box mix, but only bake for 18 minutes. Insert a toothpick to check for doneness; when it comes out clean, remove from oven. Let cool fully.

2. While cupcakes bake, prepare filling:
Mix peppermint coffee liqueur with 1 can chocolate fudge frosting. Place mixture in filling bag containing no tip. Set aside.

For a non-alcoholic version, omit the peppermint coffee liqueur and replace with 3 drops of peppermint extract.  

3. Core cooled cupcakes. Cut a 1/2-inch hole from corner of filling bag and fill cupcakes.

4. Insert 1M tip into chosen pastry bag. Fill bag with chocolate frosting, cut opening and circle frost cupcakes.

5. Sprinkle with crushed candy canes and white sparkling sugar.