Tag Archives: cupcake

Heroes Assemble

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Sorry for the radio silence lately, fellow dessert revolutionaries, the flu rolled through our team last week and like Superman we were unable to withstand the kryptonite of sickness this time. Thankfully we were able to get some new inspiration before succumbed completely. We recently had the opportunity to attend a superhero-inspired party with a few of our caped-crusader friends. And by attend, I mean we hosted it.

Yes, our movie-buff nerd-dom extends to the DC and Marvel universes and beyond. Though in reality, who doesn’t love super heroes? I mean – Batman – ’nuff said.

But I digress, in planning said party we of course had to deck it out in as much hero gear as you’d find in Batman’s utility belt. We had the Avengers table cloths and party favors, Spiderman napkins, 3D plates and danglers, a 600+ hero sticker book, Batman cupcake liners, oversized BAM and POW signs for pictures, and of course lots and lots of candy – because what fun is it to be 5 again if you can’t eat all the candy you want?

As for food, among other things we had Phoenix’ Fire, which was a Buffalo Chicken dip. Now while there was no alcohol in this one, it was delicious and a lot of people were asking for the recipe. So if you’re interested, it’s super easy. Take 2 packages of chicken (either breasts or thighs, but we used a mix) and boil the meat till it’s fully cooked. Then after it’s all cooled, shred the chicken with a fork or your fingers, whichever is easier. Mix in 2 boxes of cream cheese, 1 bottle of Frank’s Red Hot Buffalo Sauce, and 2 cups of shredded mozzarella cheese. Pop it into the oven at 350F for 10-15 minutes, or until the mozzarella is all melted and serve with Frito’s Big Scoops. It’s that simple and everyone LOVES it. Credit goes to my coworker from a Super Bowl party a couple years ago.

Our party guests soon arrived dressed to the T and running the gamut of super heroes, from Wonder Woman to Green Lantern and Wasp to Phoenix, with a few villains finding their way in by way of Harley Quinn and Poison Ivy. There were those of course that found the DC and Marvel universes too small, so we had Freakazoid, Dave Lizewski, and Mara Jade (from Star Wars) join the party.

And we wouldn’t be 21 & ‘Upcakes without some boozy desserts, right? Right. So we took our Raspberry Crush recipe (chocolate cupcakes filled with a raspberry liquor ganache and topped with white chocolate frosting), used the Batman cupcake liners, dyed the frosting Bat Signal yellow with the help of the ever-helpful food coloring, and went to work on the designs made out of raspberry liquor-infused chocolate. Everything from knock-out-punch dizzy spirals, Avengers A’s, X-men X’s, Spiderman webs, and, you guessed it, the Bat Signal. May not be out best work, but I think everyone had fun helping out.

So even if you’re in the middle of an epic battle with Apocolypse or just trying to bring something different to the party, you can take any recipe and make it super heroic with little bit of creativity. Just to get the ball rolling, we’ve uploaded a couple of new printables that may come in handy if you should find yourself attending a party of the superhero caliber – Batman and X-men truffle boxes. And in the meantime, remember to be yourself and be awesome – like Batman.

Click to Download

Click to Download

Phoenix’ Fire Buffalo Dip Recipe
2 Packs Boneless/Skinless Chicken (dark or light meat)
2 Packs Cream Cheese
2 Cups Shredded Mozzarella Cheese
1 Bottle Frank’s Red Hot Buffalo Sauce

Boil the chicken until thoroughly cooked.
Once it’s cooled, shred with a fork or your fingers.
Mix the shredded chicken with cream cheese, mozzarella, and buffalo sauce in an oven safe dish until sauce is evenly distributed.
Bake at 350F for 10-15 minutes, or until cheese is fully melted.
Serve warm with Frito’s Big Scoops.



Cakes to Sip & Celebrate

Sip and Celebrate Lemonade On the Rocks

I recently had a friend ask me for help in designing an evite for a baby shower she was throwing. The only catch was that it wasn’t quite traditional, it was more of a non-baby-shower baby shower. So the theme was a lemonade party that celebrated the entire family, not just the new baby since they have another daughter that’s a little over 2 now. So we created a summer-y lemonade invite that had her baby room colors and designs (thank you Pinterest) included in the design.

Interestingly enough, it gave us a thought for a new cupcake – a lemonade cupcake. Conveniently, Sydney’s Dad makes the most amazingly delicious blueberry lemonade, which was the only thing I could envision when thinking blue and yellow lemonade party. So we combined a few different recipe ideas and came up with this little beauty of a cupcake: Lemonade On The Rocks.

We made up a batch of the lemonade, well a couple of batches so we had plenty of “leftovers,” and started incorporating it into our vanilla cupcake recipe. Then threw in a bit of Blue Curaçao, because what’s an ‘Upcake without the alcohol and what pairs better with lemonade than Blue Curaçao. Next added a heaping cup of blueberries and put them in the oven. We encountered a slight twist when they cooked because apparently, cooking blue cupcakes without QUITE enough blue food coloring makes for a blueish-green cooked cupcake. Still tasted delicious, just a mental note for next time.

Then got to work on the frosting: cream cheese frosting with standard lemonade and lemon drops (again, how could we resist?). To finish it off we added a splash of fresh blueberry juice and voila, the Lemonade On The Rocks was alive and well. Got to love the serendipity of one project inspiring another. It’s time to sip and celebrate with 21 & ‘Upcakes.