Cupcake Ideas For Kids' Birthday Parties

Cupcakes are a fun alternative to a regular birthday cake. With a little creativity and imagination, you can create fun and delicious cupcake masterpieces for your child's next birthday party. Choose a cupcake decoration that will coordinate with theme of the birthday party for a cohesive look. Add this to my Recipe Box. Make cupcakes that resemble traditional cone-shaped hats that children often wear at birthday parties. Bake cupcakes in the birthday boy or girl's favorite flavor. Choose a cupcake liner that coordinates with the colors of the party. Frost the cupcakes, then place a cone-shaped sugar ice cream cone on top of the cupcake. Frost the sugar cone and cover it with sprinkles and other small decorations. You can even write "Happy Birthday" on the front of the birthday hat. Another fun alternative for a child's birthday party is to make cupcakes that look like a bowl of popcorn. For making java or espresso cupcakes, follow the instructions on a box of chocolate cake mix, but substitute brewed coffee for the water needed. The coffee you use can be any variety. Spoon the batter into lined muffins cups, fill each cup half full and bake until done. For topping, mix ½ cup of coffee with ½ cup cold milk then add one package (four-serving size) vanilla instant pudding mix. Using a wire whisk beat about two minutes then fold in 8 oz. thawed, whipped topping and spread over cupcakes. You can make chocolate cupcakes for almost any holiday with cute decorations. Top the cupcakes with white frosting or you can add food dye to get the color of frosting to match the holiday. For Easter, mix green food color with coconut to create grass and sprinkle over the frosting on the cupcakes. Add bunny-shaped marshmallows and jelly beans. For Valentine's Day, add heart-shaped candy to the top the cupcakes. Decorate with bats, black cats and ghost-shaped candies for Halloween. To make a chocolate cream cupcake, you will need ½ cup thawed whipped topping, 2 oz. of softened, cream cheese, 1 square of melted, semi-sweet chocolate and 1 tbsp. Mix them together until they are well blended. Layer two vanilla wafers in the bottom of medium muffin cups lined with two paper cups and cover with 1 tbsp. Repeat wafers layers and top evenly with whipped mixture. Place in the refrigerator for at least one hour before serving.

Preheat oven to 350F degrees. Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set out the cream cheese for the frosting so it may soften as you make the cake batter. Make the carrot cake: In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined - about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone - do not overmix. Fold in the finely shredded carrots and pecan pieces. While there are many cakes that are perfect for celebrating birthdays and other special occasions, a two layer Vanilla Cake covered with Confectioners Frosting is especially popular. I really like this Vanilla Cake's sweet buttery flavor and light and moist texture. The frosting used to both fill and frost the cake also has a sweet and buttery flavor with a light and fluffy texture. To further decorate the cake, you can pipe some of the frosting around the top and base of the cake in a pretty design, and candy dots pressed into the frosting finish the look. This Vanilla Cake is what is commonly referred to as a 1-2-3-4 Cake. Popular since the 19th century it is an easy cake to remember. The numbers 1-2-3-4 refer to the quantities of ingredients; 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. I have cut back a little on the amount of sugar, but otherwise the recipe is the same. This cakes uses the 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added.

Bake, rotating pans halfway through, until a toothpick inserted into centers of cakes comes out clean, about 35 minutes. Let cool in pans on wire racks for 45 minutes. Run a knife around edges of cakes to loosen, and turn onto racks. Remove parchment, turn cakes right side up, and let cool completely. Make the frosting: Sift confectioners' sugar, cocoa, and salt into a bowl. In the bowl of a mixer, beat cream cheese and butter on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture, beating until combined. Beat in melted chocolate and sour cream until combined. Make the garnish: Using a vegetable peeler, scrape chocolate at a 45-degree angle. Using a spatula, transfer curls to a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate for at least 30 minutes (or up to 4 days). To assemble: Using a serrated knife, trim tops of cakes to create level surfaces. Reserve trimmings. Place 1 cake, cut side up, on a cake stand. Spread 2 cups frosting over top. Top with remaining cake, cut side up. Spread remaining frosting over top and sides. Finely grind cake trimmings in a food processor. Sprinkle crumbs over top of cake. Using tweezers, gently press chocolate curls to sides of cake. Dust top with confectioners' sugar if desired. Decorate with nest, chocolate eggs, and flowers.



Then line the bottoms of the pans with parchment or wax paper, then spray the paper. In a bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

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