Cupcake Packaging Ideas

Cupcakes make the perfect gift. They are small and delicious and can be taken anywhere. They are also easy to make. You may not be a cake decorator or especially skilled at baking, but no doubt you can bake and frost a batch of cupcakes. Wrap a cupcake in a pretty package that is easy to make to create a cute little gift. Add this to my Recipe Box. Paper bags come in all different styles, colors and sizes. They can usually be found at craft supply stores. Paper bags make good packages for cupcakes because they can be easily decorated to look however you want them to look. Use ribbon, bows, stickers, stamps, markers, glitter, paper and glue, or whatever else you can think of to turn an ordinary paper bag into a creative cupcake package. Paper boxes can also be decorated in all different kinds of ways and with all different kinds of materials. They are sturdy, too: a cupcake is less likely to get ruined if you put it in a box. Glue a bow or a flower on the top of a plain box to turn it into a beautiful gift. Also, add a little tag with the person's name on it to make this gift more personal. Cellophane is a see-through plastic material. It is often used to wrap gift baskets. The same technique can be used to wrap a cupcake. Place the cupcake in a square of cellophane. Bring the sides together to wrap around the cupcake. Secure the cellophane at the top with a rubber band. Tie a ribbon around the rubber band to add a decorative touch. Cellophane comes in many different colors.

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper. Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan. We first posted this recipe several years ago and it has become one of the most popular recipes on the site. Many thanks to Dorie for allowing us to present it here! It is a classic New York style cheesecake with a graham cracker crust and high sides. It is dense, rich, and light at the same time, and serves a small army. But watch out—just when you think you’ve made enough for your gathering, so many people will go back for seconds that you may be left without a piece! I was first inspired to make this cake by my young friend Audrey (now in college, we’ve been cooking together since she was 9). We’ve made it together twice and more times than we can count on our own. Audrey has made some slight changes to Dorie’s base recipe.

Butter cake recipe reminiscent of the 1-2-3-4 cake that Grandma may have baked. The numbers refer to ingredient amounts. Heat oven to 350°F. Grease 13x9-inch baking pan; set aside. Combine flour, baking powder and salt in bowl. Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition. Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Place 1/2 cup butter and cooled chocolate in bowl; beat at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired. Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency. This cake is very versatile. Frost the cake or, leave unfrosted and top each serving with sliced strawberries and whipped cream.

Once you've baked and frosted the cupcakes for your celebration or party, consider how you will display them. Simply setting them out on a platter is always acceptable, but it's also possible to create a more festive showcase for your efforts. Add this to my Recipe Box. Frost the cupcakes in a variety of pastel shades to resemble flowers for a spring celebration or Easter party. Use a pastry bag to apply some green piping in the shape of a leaf near the edge of each cupcake to create the impression that the cupcakes are flowers. Place them on an elevated cake platter. Build a picket fence with flat craft sticks, which can be found at craft stores. Paint it white and staple a wire to it for stability. Surround the cake with your 'fence'. Fill in the space between the cake plate and the fence with Easter basket grass. Purchase cupcake wrappers in the theme that suits your event.

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