sprinkles | Created by Diane

Candy Cupcake Toppers

Diane — Sat, 28 Jun 2025 00:11:22 +0000

Candy cupcake toppers, fun colorful and take only minutes to make with minimal ingredients.

Bring the sparkle to your dessert table with these stunning candy firework cupcake toppers! Made with melted white candy melts and topped with red, white, and blue sprinkles, these edible decorations are perfect for 4th of July parties, patriotic holidays, or any celebration that needs a little wow-factor. These delicate swirls resemble bursting fireworks or whimsical pinwheels, adding height and flair to any cupcake display. They’re not only eye-catching but also easy to make ahead—just pipe, sprinkle, and let them set!

Whether you’re planning a backyard BBQ, summer picnic, or birthday bash, these DIY candy toppers are a fun and festive way to add a patriotic pop to your cupcakes.

Let’s grab some

Lollipop Sticks

White Candy Melts

patrioitic colored sprinkles and aren’t these sprinkles cute

they’d be great on these cookies too!

More great sprinkle options for more occasions

And do you see that added sparkle… that’s edible GLITTER!

You’ll also need a piping bag, parchment paper, and a baking sheet.

Making these candy cupcake toppers will be ready in no time…

Let’s start with the cupcakes… OMG Red Velvet is the way to go… or use chocolate or vanilla, or funfetti.

You’ll find my

Be sure to check out this PATRIOTIC CAKE– this is a show stopper!

In fact I have lots of Patriotic Recipes…

More Patriotic Recipes

While I piped some thin and some thick, the thinner lines worked well when eating at home. If you plan to travel with them, Make the lines THICKER, or even a small breeze will break the candy. Or place them in the cupcakes when you arrive.

Finally, If you plan on driving with food check out my tips here!

Another option to use to make items to top cupcakes and treats with is Royal Icing check out more ideas here!

Candy Cupcake Topper

Candy melts, lollipop sticks, and sprinkles combined to make the cutest cupcake toppers

Course Dessert

Cuisine American

Keyword candy, Cupcakes

Prep Time 5

Total Time 15

Servings

Author Diane Schmidt – createdbydiane.com

Ingredients

1/2 cup white candy metls I use Ghirardelli brand
6 lollipop sticks 1 used 6" sticks
1 tablespoon sprinknles I used red, white, and blue non pariels, and stars
edible glitter
piping bag
parchment paper

Instructions

Line a baking sheet with parchment paper. Set aside.
In a microwave-safe bowl, melt candy in the microwave at 30 second intervals, stirring each 30 seconds, until smooth and fully melted.
Place the melted candy into a piping bag, cut a small hole (I piped thinner and thicker lines) if you'll be serving at home, thin is fine, if you plan to travel with them, make them thick so they won't be so fragile and break while transporting.
Place the lollipop sticks on the parchment lined baking sheet.
Swirl the melted candy onto the lollipop sticks, allowing it to collect at the end of the stick for support.I found the thicker the better!
Then place sprinkles on top before it firms up.
Add a bit of glitter if using it, I dip a tiny paintbrush into the glitter then tap it with a finger to allow the glitter to release on top of the candy.
Place the baking sheet into the fridge for 5-10 minutes until the candy is firm.
Stick the lollipop sticks into cupcakes and serve.

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Cookies all with one dough

Diane — Sun, 03 Dec 2023 16:36:35 +0000

With this cookie recipe and instructions, you’ll be able to make this gorgeous tray of cookies!

One recipe makes ALL these cookies…
No need to make batches and batches of cookies to get these beauties!
One recipe will deliver all these fabulous cookies!

The flavor possibilities are endless.
I share with you the recipe to make this delicious tray of cookies along with all the tips to be able to recreate the array of cookies yourself… easily!

I just love having a variety of cookies that not only look great but taste delicious, normally it would take all day to bake up as many batches of cookies as what is here on this tray.

That all changed when I devised a plan to be able to bake a large assortment of cookies as quickly as possible.

It takes under 2 hours to complete all these cookies. If you have someone helping you, it may only take an hour and a half.

Begin by planning out how many varieties of cookies you will be making.
Gather the topping and flavors you’d like to add. You’ll need 2 tablespoons-1/2 cup of each topping in order to make 3 cookies in each flavor.

It will depend on what size you make each cookie, just how much topping you’ll need, and what those toppings are, like nuts you need more of than sprinkles.

Sprinkles are smaller and cover a cookie more easily than nuts because they are bulkier.

About this cookie recipe

This cookie dough does not spread.
Whatever shape you make the dough into, it will hold its shape when baked.
This dough reminds me of bakery cookies, the cookies are not overly sweet. Which is perfect for all sorts of toppings.

Too much flour will result in a dry cookie that cracks and crumbles.
These cookies bake at 400 degrees.

Keep an eye on your cookies for a minute at 400° makes a difference.
Thick baking sheets work best. Thin baking sheets heat very quickly melting the butter in cookies first, they then spread and brown on the bottom.
Here is a link to a post I wrote that has loads of my favorites. My favorite baking sheets, parchment paper and so much more.

Do not remove cookies from the baking sheet, you risk messing the cookies and they will finish baking without browning as the cookie sheet No need to transfer cookies to cooling racks and makes crumbs everywhere.

Using the BEST quality ingredients produces the best-tasting cookies.
Vanilla, be sure to use the great vanilla; you can taste the difference.
Do not substitute the butter for anything else in this recipe.

This recipe calls for powdered sugar, also known as 10X sugar. Not granulated sugar.
Granulated sugar and brown sugar test batches resulted in drier cookies.

Tips on baking these cookies

Work on parchment or waxed paper for best results (not a floured work surface)
Have your topping ready before you begin cutting your dough into portions, or it can get dry and the toppings won’t adhere to the dough as well.

If the dough does get dry while working with it, or if you added too much flour. Spread a teaspoon of butter on your hands and rub it until it melts then take the ball of dough and rub the butter on your hands into the dough. Do this a couple of times if needed.

But remember it’s best not to over flour, it’s best to be able to add flour if needed, not the other way around. When testing the doneness of cookies, you will be looking for blonde cookies.

The bottoms will be a light golden color, not the edges of the cookies, they should be light.

Test one cookie by gently lifting it up to see if the color on the bottom of the cookie is lightly golden.

Do not overcrowd your baking sheets when baking cookies a rule of thumb is 12 cookies per tray, if you are baking large cookies, bake 9 if you are making smaller cookies, 15 may fit. (15 tablespoon size)

Bake cookies of similar size on each tray or you will have half of them done before the others.

Smaller cookies reduce the baking time by a minute.

An eye dropper works well when adding small amounts of extract.

Baking supply stores sell mini eye droppers for this.

Glaze Icing Recipe

Bake cookies to Light Golden on the LEFT Cookies on the right are overbaked and dryer.

Cookie dough shaped and cut into 9 portions. Why 9, well I started with 9 and it made each portion easy to work with. Some I cut smaller and combined with other dough later to finish making all the varieties I wanted.

My best suggestion is if you are working by yourself roll the balls from the large portion of dough as you go, or the outside will get slightly dry as it sits waiting and the sprinkles and such won’t stick. If you are working with someone, then your roll and they can begin putting the topping on the dough.

I rolled 6 portions the size I originally cut, then I rolled three portions dividing the 1/4 into 1/8’s to make smaller cookies.

As soon as I made the number of cookies I wanted in each size, I blended the dough together to create the cookie I stamped on. To show that there are many ways you can shape and decorate these cookies.

Cover the dough with plastic wrap as it sits on the counter, it will prevent drying.

Especially in the winter, if the heat is on in the house, the dough will dry slightly and not cooperate as easily.

Pressing the cookies flatter with the lid of a mason jar made it easy to spread them evenly (lightly butter lid so toppings don’t stick to it)

1) Jam Filled (Orange Marmalade)
2) Holly Sprinkles (green jimmies+red balls) 3) Peppermint Kiss
4) Cinnamon Swirl
5) Multi Colored Sugar Sprinkles
6) Coconut
7) Mini Chocolate Chips
8) Mini M&M’s
9) Chocolate Covered
10) Walnut
11) Glaze Icing
12) Rainbow Nonpareils + Chocolate Kiss 13) Stamped Cookie

1) Jam-press your thumb into the dough and add a 1/2- 1 teaspoon of jam to the cookie dough.
Add a drop of orange or lemon extract to the palm of the hand and rub with the other hand then roll the dough and the extract will absorb the extract.

2) Roll the dough and coat with sprinkles, then press the cookie flat with a mason jar lid (butter lid if needed).

3) Place a drop of peppermint extract in the palm of your hand, rub your hands together, then apply to the dough, bake the cookie, then immediately press a peppermint kiss into the cookie.

4) Roll small balls of dough into a thin log, roll in cinnamon, and roll up like a coil.

5) Roll balls into multi sprinkles, then press flat with a mason jar lid (butter lid if needed or sprinkles stick).

6) Add 2 teaspoons of coconut to the cookie dough, roll it into a ball, and then roll it into more coconut. Add coconut extract to your hands prior to rolling if you like lots of coconut flavor. Press cookie flat with a mason jar lid (butter lightly if needed).

7) Add a tablespoon of mini chocolate chips to the dough ball then roll into more chips. Press cookie flatter with a mason jar lid.

8) Add about a tablespoon of mini M&M’s into a dough ball and then roll the ball into more mini M&M’s. Press the dough to flatten with a mason jar lid.

9) Roll and cut out cookies into stars or desired share bake and cool then dip and cover in melted chocolate.

10) Mix the dough with chopped nuts, add nut-flavored extract into the dough as well if desired (walnuts and almonds are popular), then roll the dough into more nuts. Press the dough with a mason jar lid so it’s flatter before baking.

11) Roll and cut out a cookie into a heart or desired shape, bake, cool, and then ice with glaze icing. If only icing a small number of cookies you can mix a small amount of icing you won’t need a whole batch. Glaze icing recipe

12) Roll a small dough ball into rainbow nonpareils, then bake immediately from the oven. Press a chocolate kiss into the cookie.

13) Use a rubber stamp to press an image into cookie dough. The possibilities here are endless, For Holidays, Birthdays, thank you’s or a favorite cute stamp.

*Do not bake with chocolate kisses, remember the chocolate kisses get placed on the cookies as soon as the cookies come out of the oven.

Bakery Cookie Ingredients

butter
powdered sugar
eggs
vanilla
all-purpose flour
baking powder
salt

Instructions

Preheat oven to 400°.
I use a KitchenAid mixer to mix my dough.
In the mixer bowl cream together butter and sugar.
Then add in the eggs and vanilla.
Add the flour, baking powder, and salt, then mix on medium-low to incorporate it all.
Mix on medium until the dough forms a ball, and pulls away from the sides.
*Follow the Instructions for each cookie variety you prefer. Bake at 400° for 7 minutes. (7 minutes is the baking time for most of the cookies, except the cookies with the kisses, jam, and cinnamon, they baked at 6 minutes as they are smaller

To be sure your oven is at the proper temperature, be sure to preheat it long enough, and use an oven thermometer to double-check your oven temperature.

This cookie tray is not only easy and efficient to make and presents a beautiful and delicious array of cookies the basics are great for any occasion.
Extracts: There are MANY varieties of extracts, like butter vanilla, rum, and more.

My favorite flavors are LorAnn’s available online and in bakery supply stores.

Any occasion:

To create cookies for ANY occasion, use different colored sprinkles, cookie cutters, flavors, as well as stamps to personalize a gorgeous tray of cookies for each and every occasion that comes along. Graduations, Baby Showers, Wedding and Bridal Showers, Graduations, Birthdays, Game Day Parties, and MORE!!!

There are reasons this tray looks appealing; there is a balance to it that is created by the number of cookies in each variety. It’s set up nicely, so it doesn’t look like a hodge-podge.

Present the cookies nicely without mixing them, so sprinkles don’t get on cookies that don’t have sprinkles. The colors work well together, and there is a brightness when using a few varieties of colors on a tray.

You can use any number of cookies per variety; odd numbers work great for this.

There is one more GREAT thing about this dough. It is forgiving. I have made it many times by adding the ingredients in the wrong order to see how it would come out. I have even added all the ingredients all at once, which is unheard of in cookie making.

And the dough still comes out great! That is a great tip to know, especially if you are having kids help, as sometimes they tend to dump things into the bowl out of order.

No need to panic, the cookie will turn out fine. Dozens of cookies have been tested to be sure you’d love this.

*I’ve also made this recipe with one egg and it works well. But two eggs allow the dough to puff up a little more and make for a more moist cookie overall when handling it as much as you do in this recipe!

Cookies all with one dough

Sugar cookies in a variety of flavors for a great simple cookie platter for all occasions

Course Dessert

Cuisine American

Prep Time 20

Cook Time 7

Total Time 27

Servings cookies

Author Diane Schmidt - createdbydiane.com

Ingredients

1 cup unsalted butter*
1 1/2 cups powdered sugar
2 large eggs
2 teaspoons vanilla extract or vanilla bean paste 2 1/2 3 cups all-purpose flour add more flour as needed**
2 teaspoons baking powder
1 teaspoon salt
*if you use salted butter reduce the salt to 1/4 or 1/2 teaspoon

Instructions

Preheat oven to 400°
I use a KitchenAid mixer to mix my dough.
In the mixer bowl cream together butter and sugar.
Then add in the eggs and vanilla.
Add the flour, baking powder, and salt, then mix on medium-low to incorporate it all.
Mix on medium until the dough forms a ball, and pulls away from the sides.
*Follow Instructions for each cookie variety you prefer Bake at 400° for 7 minutes. (7 minutes is the baking time for most all of the cookies except the cookies with the kisses, jam, and cinnamon they baked at 6 minutes as they are smaller.
**dough should be soft and not have a flour feel when fully mixed, it is easier to add a little flour. Once you add too much flour to cookies you can not remove it. So add a small amount (a tablespoon) at a time if you need it. You may not. You will be handling this dough quite a bit and don't want it to be dry after baking.

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Buttermilk Cupcakes

Diane — Tue, 02 Feb 2021 17:07:17 +0000

These sweet tender Buttermilk Cupcakes are made extra indulgent by the Whipped Cream Cheese Frosting – light and flavorful, it’s a perfect dessert.

These are classy and sweet, and completely no hassle – if this cupcake were a man, he’d be perfect. And it’s a great addition for an afternoon tea, graduation or celebration of any kind.

The use of Buttermilk adds great flavor and texture, keeping this charming treat moist and not a bit dry or crumbly.

And capping it off is the whipped topping which is slightly sweet with a hint of cream cheese flavor that’s not overpowering, allowing the cupcake and topping to blend perfectly.

Because this whipped topping is stabilized, it won’t go flat and will keep for a couple of days in the fridge – it would be a delicious alternative topping for any of my pancake recipes or as a topping on my Mexican Hot Chocolate Cupcakes.

Continue reading: Buttermilk Cupcakes

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Vanilla Skillet Cake Fudge Frosting

Diane — Wed, 07 Oct 2020 14:40:53 +0000

Simple and delicious, this Vanilla Skillet Cake with Fudge Frosting is perfect for surprise guests, or as an uncomplicated dessert for your usual gang!

The recipe for this cake, kicks up a vanilla box cake into a delicious skillet cake, you’ll make again and again and with the recent flour shortage people have asked me for an updated box mix idea,

but let’s get something straight,

make homemade fudge frosting!!!

it tastes so much better than store-bought.

This fudge frosting will be the hit of this cake, whether it’s for every day celebrating, birthdays a fun you’re doing great cake, or simply make one to bring to someone you’re thinking of. No one in their right mind would turn down CAKE! right?!?

Cakes date to ancient times and were quite different from what we eat today. They were more like a sweet bread made with honey. The precursors of modern cakes as we know them were first baked in Europe in the mid-17th century. Skillet cakes are an evolution of those, one can almost envision the early American pioneers traveling with their multipurpose skillets and making do with what they had to make a sweet treat. Is that how it came about? Who knows? What is certain is the ease of making a skillet cake, and the flavors of this one will knock your socks off.

Fudge Frosting is the star of this cake, however, if you aren’t a chocolate fan, I have plenty of other icing recipes,

such as this versatile

Before we walk through this, a couple of notes:

This recipe is flexible, if you don’t have a cast-iron skillet, you can easily bake your cake in a Bundt pan, a 13×9 pan, or two 8” pans. You’ll just want to adjust baking times accordingly.
You don’t want to store your cake in the cast iron pan, as the food could interact with it, causing it to hold on to flavors. Simply cut your cake and either place some plastic wrap on the cut area of cake or use slices of bread like this.
This cake is mixed right in the pan, so no need for extra bowls! Your dishwashing hands will thank you.

Continue reading: Vanilla Skillet Cake Fudge Frosting

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Sunflower Spritz Cookies

Diane — Sun, 25 Aug 2019 14:19:49 +0000

If you want a pretty tray of cookies that can be made quickly and easily these are just the thing to make.

These pretty sunflower spritz cookies are glazed with yellow icing and topped with brown sprinkles.

Summer is the PERFECT time to make a batch of sunflower cookies, and you can bring them to a cookout, BBQ or party and everyone will just LOVE you for it.

Spritz cookies are delicious… buttery and lightly sweet without being overly sweet so adding some icing makes them just wonderful.

Spritz cookies are best when they are fresh, so after the icing dries (overnight) then place them in an airtight container for 5 days. If you have them longer than 5 days, place them in the fridge or freezer.

Continue reading: Sunflower Spritz Cookies

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8 Inch Round Vanilla Cake

Diane — Fri, 05 Apr 2019 17:37:57 +0000

Even the smallest things need celebrating… make CAKE! This simple 1 layer vanilla cake recipe will become your go-to cake!

Trust me, this is the best vanilla cake… and you can top it with anything you’d like,

I used a stabilized whipped cream frosting but there are so many frostings that would be perfect on this cake.

How about my chocolate malt frosting... so yummy. If you’re an Oreo fan, be sure to take a look at my Oreo Frosting.

No matter if the celebration is big or small, there should ALWAYS be cake!

This is the perfect cake for everyday celebrating…

it has a delicious flavor and smells AMAZING!

It’s a perfect size and serves about 10, depending on how large you slice it. It’s 8″ round and a single layer, which means it’s ready quickly and is easy to make and decorate, even non-cake-decorator-types will love it!

I topped it with some stabilized whipped cream and sprinkles, you can customize it any way you like…
chocolate chips, strawberries, blueberries, or add some coconut!

Some of my other favorite cake recipes:

Apple Cake Oh, it’s so delicious and should go on your must-try list.
Pumpkin Cake, which is perfect all year long, so grab some pumpkin and get baking!
Carrot Cake mmm… so yummy!

This recipe is the one to go to, again and again. You can simply use a whisk and bowl to make it, or use an electric mixer.

It’s always a good idea to gather all the necessary ingredients and measure them out before beginning.

The mixing will go quicker, you won’t be inclined to forget anything, and you won’t get distracted and forget a step or ingredient.

Once the cake is baked, I find it easiest to cool the cake for 10 minutes. Then have a piece of wax paper and a cooling rack ready.

Turn the cake onto the wax paper by turning the cake upside down onto the paper.

Then hold the rack over the cake, and flip the cake and the rack over to make the cake right side up, to continue to cool all the way before frosting.

This method ensures that the cake will release easily and evenly as long as you’ve prepared the pan for a proper release.

Use a baking spray, which is a combination of oil and flour.

I have a homemade PAN RELEASE you can mix up and keep in the fridge. It’s easy to make and works great!

Wrap the pan with a bake-even strip and secure it with a T-pin or use a strip cut from a towel to fit eh pan. Wet the strip, wring it out.

This will help the cake bake evenly, there is no trimming or leveling needed.

Did you notice my little helper?
He’s so funny, he would just love a piece of this cake (or the whole thing, I’m guessing)

He’s always by my side, he likes keeping me company in the kitchen, and well…

He’s so cute,

I can’t resist his charm!

Now back to the cake… and the delicious frosting.

The frosting is a stabilized whipped cream.

I add some dry milk to the heavy cream and powdered sugar, this ensures the whipped cream won’t “weep” or get wet on top of the cake.

This whipped cream not only tastes delicious it stays great on the cake for days in the fridge.

Which you may know is not typical with regular whipped cream, which only stays good for a few hours.

HERE is the VIDEO for this cake!

You can find more on stabilized whipped cream in my post HERE

If you’re looking for an 8″ Chocolate Cake recipe Click HERE.

You can use this 8″ single-layer cake recipe to make 12 cupcakes.

Let’s talk salt… I use salted butter. If you use unsalted butter, add 1/4-1/2 teaspoon salt to the recipe.

8 Inch Round Vanilla Cake

a great round vanilla cake with stabilized whipped cream frosting, perfect for an after-dinner treat, or for small parties and family gatherings.

Course Cake

Cuisine Dessert

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Author Diane Schmidt - createdbydiane.com

Ingredients

1 cup granulated sugar
2 eggs
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/2 cup milk
1/4 cup melted butter I use salted, if using unsalted add 1/4-1/2 teaspoon salt
2 tablespoons oil
1 tablespoon vanilla

Instructions

Preheat oven to 350°
You can mix this cake by hand with a whisk, or with an electric mixer.
Prepare one 8 inch round cake pan with a baking spray (or grease and flour pan)
wrap a wet baking strip or towel around the outer edge of pan to ensure even baking
In a medium bowl, whisk sugar with eggs until fluffy and lighter in color.
Add in flour, baking powder and whisk to combine and start pouring in the milk, butter, oil, and vanilla and finish mixing it all in without over mixing.
Pour batter into prepared baking pan
Bake for 30 minutes, then test until a toothpick comes out clean.
Allow cake to cool in the pan for 10 minutes, then turn out onto a piece of wax paper, then turn again right side up on a cooling rack to cool completely.
Spread whipped cream over top of the cake (printable recipe follows) with an offset spatula to create swirls to give it a fluffy look.
Top with sprinkles.
Place in the fridge until ready to serve.
Remove cake from fridge 15 minutes before serving

Notes

estimated weight conversion for this recipe:
1 cup sugar =200g
2 eggs
1 1/4 cup all purpose flour =156.44g
1 1/2 teaspoon baking powder=6.65g
1/2 cup milk=122.43g
1/4 cup melted butter=29g
2 tablespoons oil =28.39g
1 tablespoon vanilla extract =13g

Stabilized Whipped Cream for 8" round vanilla cake

a creamy and delicious frosting that is not overly sweet, stabilized so it won't go flat or get watery, it's the perfect frosting.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings cups

Author Diane Schmidt - createdbydiane.com

Ingredients

Stabilized Whipped Cream

1 cup heavy whipping cream
2 tablespoons dry milk
2 tablespoons powdered sugar
1-2 tablespoons rainbow sprinkles

Instructions

Whipped Cream

Whip heavy cream with an immersion blender or electric mixer with powdered milk and powdered sugar, until it's thick and peaks form when the whisk attachment when pulled away.
The powdered milk with help keep the whipped cream from getting "watery" it stays well for days in the fridge.
This can be spread over the cake, then add sprinkles. Refrigerate and take out 20-20 mintus before serving for best flavor of cake and frosting.

CLICK HERE for my Single Layer Chocolate Cake

If you’d like to see more of my dog, Charlie you can follow him on Instagram @sweetcharliedog and while you’re there take a look at my Instagram @createdbydiane.

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Shortbread Ball Cookies

Diane — Wed, 19 Dec 2018 17:40:52 +0000

Now, this is just about the most perfect cookie recipe EVER!

I’ll never get tired of making them or eating them,

there are so many options for this cookie it’s CRAZY!

Let’s begin with the cookie dough itself…

I made batch after batch of shortbread until I got it just right. Eating lots and lots of cookie for quality control is a tough job, but I knew I could do it.

I just LOVE shortbread, and some batches ended up being fussier than others and would just be good to press in a pan but took forever to roll into balls. Some were too soft and spread when baked and I wanted the perfect balls that would be great with tons of toppings added.

1 batch makes about 40 balls.

LOVE that!

scoop the dough

roll the cookie dough balls smooth in the palms of your hands.

Continue reading: Shortbread Ball Cookies

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Small Batch Funfetti Cupcakes

Diane — Sun, 04 Mar 2018 19:34:38 +0000

Celebrating of any kind is no small gesture… but sometimes you only need a small batch to do the celebrating with, these fun sprinkle filled cupcakes are the perfect celebratory necessity!

In this recipe, you’ll be able to make 6 cupcakes with chocolate frosting.

Now that means you can make them anytime and not have a whole counter full of sweets tempting you for days.

Six is often the perfect amount of cupcakes many times, and if you eat all 6 yourself I won’t tell.

If you need 12 just double the recipe.

These aren’t just any cupcakes, they are so CUTE, they are full of great vanilla flavor, and colorful sprinkles.

The chocolate frosting is so creamy and yummy you’ll be tempted to eat it all off a spoon!

If you are looking for more cupcake recipe look here and at these:

PBJ Cupcakes – a classic PBJ sandwich converted into a fabulous cupcake!
Margarita Cupcakes – oh these are so fun and taste great!
Vanilla Cupcakes– these are filled and full of deliciousness.
Chocolate Pumpkin Cupcakes – don’t worry, it’s always a great time for pumpkin no matter what anyone else says.

now for some sprinkles…

Continue reading: Small Batch Funfetti Cupcakes

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Coconut Confetti Cookies

Diane — Thu, 15 Feb 2018 18:52:45 +0000

Sprinkled full of colorful fun these cookies are sure to be enjoyed any day of the year!

One glance at these and you’ll think P-A-R-T-Y!!!

You’ll be right, even if it’s the middle of the week and that party is all for you.

These cookies are easy to make and no real decorating expertise is needed.

Confetti sprinkles make them over the top cute and cute is what we all need in cookies.

I flavored these with coconut extract, you can use any flavor you prefer, I just happen to LOVE coconut and so does everyone in my family so it’s always a winning flavor around here.

These would be great with vanilla, almond as well as lemon.

Continue reading: Coconut Confetti Cookies

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Small Batch Vanilla Cupcakes

Diane — Mon, 09 Oct 2017 02:03:41 +0000

With a whisk and a bowl, you can easily whip up these delicious vanilla cupcakes.

There are so many reasons I love this recipe…

first is they taste amazing,
second, they are super easy to make-which means they can be made at a moments notice.
third, and a small batch means they are great anytime, you won’t feel tempted to eat so many if portion control on desserts is an issue (I sure know it can be for me).

No mixer needed, but you can use one of you prefer.

This recipe makes 6 cupcakes. (Double it if you’d like 12)

Continue reading: Small Batch Vanilla Cupcakes

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