Bowling Cupcake Ideas

Cupcakes are becoming increasingly popular as snacks, cakes and even wedding cakes for larger parties. If you are having a bowling party for your bowling team or celebrating a bowling victory, cupcakes are an ideal choice of cake for the celebration. Bowling cupcakes are simple to make and offer many different creative cupcake decorations. Add this to my Recipe Box. Add common bowling sayings to the top of your cupcakes to make them relevant to the bowling theme. Sayings can include "Strike" and "Spare," but you can also include bowling lingo, such as "Turkey," "Splits," "Gutters" and "Lanes." Make each letter different colors or sizes to make the lingo cupcakes unique and make them stand out. There are various methods for creating bowling pin cupcakes. Buy small plastic bowling pins to add to the top of the cupcake or make the bowling pins yourself using cake mix and flattened marzipan to place on the top. Looks like you're outside of Australia. Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper. Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth. Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely. To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth. Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tablespoons ganache. Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable. Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill. Spread the ganache evenly over the top and side of the cake.

Cupcakes offer an edible canvas when decorated with icings, candies and other toppings to celebrate a theme or holiday. Basic tools for cupcake artistry include a standard muffin pan, baking cups or liners, food dye, icing bag and decorator tips, as well as cake mixes or recipes from scratch. Serving cupcakes allows convenient portion control and quick clean-up. Add this to my Recipe Box. A cupcake bouquet brings a colorful palette reminiscent of nature. The Cupcake Ideas for You website suggests roses, carnations, chrysanthemums and other floral creations created by icing techniques. Create curious ladybird beetles from red candies marked with dark chocolate. Garden cupcakes offer a visual treat with real flower petals as a garnish. Only packaged edible flowers from a grocery's produce area should top the cupcakes. A small basket or flower pot trimmed with raffia or ribbon offers a unique setting for these cupcakes. The Wilton cake decorating website suggests ice cream cupcakes that start with a white cake mix baked in a standard muffin pan and cooled. Add a scoop of ice cream onto the cupcake before serving. Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little. Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans. Sift flour before measuring; resift with salt and baking powder at least twice more. Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed. In a large bowl, cream butter and sugar. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. You can also use food coloring to make multi-colored multi layered cake. Pour batter into prepared pans. Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Now get in touch with your artistic self and get creative with the decorator frostings.

Your baby's first birthday is a special occasion, and whether you're having a big party or just celebrating with the immediate family, you'll want to make some special cake. A large birthday cake is the traditional way to go, but if you make cupcakes the birthday child can have her own personal cake to smash and eat. This leaves the rest of the refreshments untouched while the family enjoys the innovative designs you can create on small cupcake forms. Add this to my Recipe Box. Create a caterpillar on the serving tray with a number of colorful cupcakes. Frost the cupcakes smooth and flat in a number of bright colors. Mix frosting in small bowls with different colors of food coloring to achieve a rainbow of frostings. Cut shoestring licorice into 3-inch pieces and stick two of them into the side of each cupcake. Arrange the cupcakes on the tray with the licorice sticking up on the first one for antennae, and the licorice sticking down on the rest for legs. Use gel icing in a tube to draw a face on the first cupcake. Make your baby's cupcakes in the shape of a recognizable friend.

Find sprinkles shaped like butterflies in the cake decorating section of craft stores. Specialty stores that sell baking supplies might also carry the sprinkles. Start by icing the cupcakes with a large swirl of colored icing. Shake the sprinkles on top of the icing and the cupcakes are done. The cupcake cake is an alternative to a sheet cake. The cupcakes are arranged in a particular shape and then iced with one layer of icing to make them look like one big cake. Place the cupcakes on a cake board in the shape of a butterfly. A bit of icing on the bottom of each cupcake will hold it in place to make decorating easier. Spread a layer of icing over the cupcake tops to create the base color for the butterfly. Add stripes, dots, swirls and other designs to the butterfly to complete the decoration. This butterfly cupcake design uses fruit slices as the wings. You can use either real fruit slices or candy fruit slices. The curved edge of the fruit slice goes in toward the body of the butterfly. Cut a small slice in the outer edge of each fruit slice wing to create the look of the two separate wings. If you're using candy fruit slices, use a gummy worm to create the body of the butterfly. For real fruit slices, using icing to make the body.

Bunny cupcakes are perfect for Easter and other springtime celebrations, but you don't have to wait for Easter to try out one of these bunny cupcake ideas. Surprise anyone who loves cuddly animals with a special treat or keep kids busy by helping them create bunny cupcakes using frosting and their favorite candies. Add this to my Recipe Box. Fashion a bunny head on top of cupcakes with white frosting and marshmallows. Start by frosting cupcakes with tinted icing in any shade you desire. Top each cupcake with a spoonful of white frosting to represent the bunny's head. Create ears by cutting large marshmallows lengthwise into four long sections with kitchen scissors. Dip one of the cut sides of each marshmallow piece into pink decorator sugar. Now gently push two marshmallow bunny ears into the mound of white frosting on each cupcake. Add small candies or sprinkles to create eyes, nose and whiskers on each bunny's face. Use white fondant to create more elaborate bunny face cupcakes. You can purchase Fondant pre-made or as a dry mix in cake decorating stores or craft stores. Roll the fondant out 1/8 inch thick with a rolling pin dusted with confectioners' sugar.

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