Golden Things Cupcakes with Nutella Dream Frosting

This Nutella frosting is so dreamy I might have eaten a spoonful or two while decorating the cupcakes.

Also I was kinda happy when there were a few of the bark shards leftover and I had no other option but to eat all of them. Everyone knows unevenly decorated cupcakes are just a fight waiting to happen.

I made them with Lindt milk chocolate and they were so good you could serve them as they are.

Which is what makes these cupcakes so good, every element by itself is delicious so putting it together comes up with a super delicious treat.

I've had these in mind since I made my Chocolate Peanut Layer Extravaganza Cake and when I was at the supermarket I saw Ferrero Rocher chocolates were on sale. It was totally a sign.

And because Ferrero Rocher's are wrapped in golden paper I wanted to make the cupcakes gold. I used Robert Gordon gold cupcake cases and edible gold which always add a bit of fabulousness to any cupcake.

Also just so you know, it seems I can not be trusted with edible gold as once I get it out I put it on everything. It's just sooooo pretty I can't help myself.

I made a few without the golden cases and Ferrero Rocher chocolates and they were delicious as well pretty much because....yup Nutella dream frosting :)

I've included the full recipe below exactly as I made it, but like I always say do what makes you happy. If you want to use a packet mix for the cupcakes to save time and then just make up the Nutella Dream Frosting go ahead. If Ferrero Rocher chocolates are not on sale, skip them and if you prefer a different brand of chocolate, who am I to tell you different.

Happy Baking

Some Stockists (many online stores and baking specialty shops stock these items)

United States of America




Australia - Baking Pleasures stocks edible gold leaf and Ateco piping tips
Robert Gordon baking cases are available at many kitchen and homeware stores or online
23k Edible Gold (25 sheets/Transfer Type)


Golden Things Cupcakes with Nutella Dream Frosting (makes 18 cupcakes)
I've used edible gold which is available from specialty stores see end of post for some places you can buy it. It is completely optional.

18 Chocolate Cupcakes (recipe below)
1 batch Nutella Dream Frosting (recipe below)
Almond Bark (recipe below)
18 Ferrero Rocher Chocolates unwrapped (optional decorated with a little edible gold leaf)

Place a large star tip onto a piping bag (I uses Wilton # ) and fill half full with the Nutella Dream Frosting. Start piping on the left outside of the cupcake and pipe a circle around the outside edge, when you reach the start move the piping inwards to pipe a smaller circle. You should apply consistent pressure to the piping bag and when you reach the top gently release the pressure as you pull up.

Press in 2 shards of almond bark into the frosting with the widest edge along the bottom in the back half of the cupcake frosting.

Press a Ferrero Rocher chocolate into the front of the cupcake.

Can be stored in an airtight container for up to 3 days in the fridge. Remove container from fridge and allow to come to room temperature for 30 minutes prior to serving.

Almond Bark Shards with Edible Gold
It is very important to always make sure your bowl and spoon are completely dry when working with chocolate. I have used Lindt milk chocolate as it is what I have, but you can use any chocolate you would be happy to eat including dark or bittersweet.

200 g (7 oz) Lindt milk chocolate cut into small pieces
80 g (2 3/4 oz) slivered almond (blanched almonds cut into strips)
Edible gold leaf (optional)

Line a tray with baking/ parchment paper.

Melt the chocolate in the microwave at medium low heat for 2 minutes. Allow to stand for a minute stir until all lumps have melted. If required return to the microwave for 30 seconds at medium low stand for 1 minute and then stir (repeat this step as required).

Pour the almond into the bowl and mix until it is completely coated with chocolate.

Spread the chocolate almond mixture onto the paper lined tray and allow to set to room temperature. Remove the paper and chocolate from tray onto a cutting board and cut the chocolate into irregular shards.

Optional - press gold leaf transfer sheet onto the chocolate with edible gold side down touching the chocolate. The heat from your finger should be enough to melt it a bit so it adheres, if not you can brush a tiny amount of water onto the chocolate so the gold adheres.

Store in an airtight container until required, up to 2 weeks.

The edible gold pictured is on a transfer sheet. Some edible gold comes loose. 

That's ok for this type of use.

Chocolate Cupcakes
1 1/2 cups plain flour (all purpose)
1 tsp bicarbonate soda (baking soda)
1/4 tsp baking powder
pinch salt
1/2 cup cocoa powder
1/2 cup hot water
1/2 cup cool water
115 g (4oz) unsalted butter at room temperature cut into small cubes
1 1/4 cup caster sugar (superfine sugar) use regular white sugar if caster not available
2 eggs
1 tsp vanilla extract

Preheat oven to 160 C (325 F) fan forced and place 18 cupcake cases into muffin tins,

Mix the hot water and cocoa together to make a paste then add the cool water and mix until well combined, set aside until required.

Sift together flour, bicarb soda (baking soda), baking powder and salt and set aside until required.

In the bowl of a stand mixer cream together butter and sugar at high speed until light and fluffy (about 2 -3 minutes).

Reduce speed to low and mix in eggs and vanilla, mix until well combined.

Add 1/3 of the flour mixture and mix at low speed until just combined. Add 1/2 the cocoa paste mixture and mix again until combined scrapping down sides of bowl as required. Add another 1/3rd of the flour mixture, mix, add the remainder of the cocoa mix continue to mix and then add the final batch of flour. Scrape down sides and mix at low speed until just combined.

Scoop mixture into cupcake cases until 2/3 full and bake for 18-20 minutes or until a skewer inserted into the cupcake comes out clean.

Remove from oven, take cupcakes out of tray and cool on a wire rack.

Nutella Dream Frosting

200 g (7 oz) unsalted butter at room temperature
2 cups icing sugar
2 Tbsp (US 2 Tbsp plus 2 tsp) cocoa powder
1 tsp vanilla extract
200 g (7 oz) Nutella

Place butter and icing sugar into a large bowl and mix at high speed until light and fluffy. Add vanilla and continue to mix at low speed until combined, then add the cocoa and mix. Add the Nutella at low speed until combined then increase to high speed and mix for 3 minutes until the mixture is light and creamy.

Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US the book is still available at Amazon and some online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.

Break the internet New Year Cupcakes with edible gold leaf

Ok these cupcakes are not really going to break the internet, I know it.

It's a delicious cupcake recipe, to be truthful it's actually kinda perfect all by itself. But sometimes I like a little bit of sparkle, some redirection to make everyone take notice and look.

So I took my cupcake and baked it in a shiny, shiny case. These ones are from Robert Gordon Australia and come in gold and silver, I bought them at Baking Pleasures and you bake the cupcake directly in them on a baking tray.

They are pretty awesome, you know, only the best for my cupcake.

Then I added some white chocolate shards with edible gold/ silver leaf, white sprinkles, soft sugar pearls# (soft sugar pearls in gold and silver from Queen Australia) and a few white pearl sixlets# (candy coated chocolate).

Oh and of course I did a little posing and photo shopping ;)

They turned out pretty sweet huh! They would be perfect for New Year celebration or anywhere you would like to add a bit of eye candy with not too much effort.

#soft sugar pearls and sixlets are edible and most importantly are not hard they are as the title suggests soft so you will not break your teeth biting into this cupcake.

Instructions

Cupcakes (recipe below)
Frosting (recipe below)
white sprinkles
white chocolate shards (instructions below)
white, gold and/or silver soft sugar pearls
white sixlets

Using a knife or offset spatula top cupcakes with frosting, place white sprinkles in a dish and dip top of each cupcake into the white sprinkles.

Gently push 2 white chocolate shards into the cupcakes and make sure they stand up.

Add gold and white soft sugar pearls randomly on top of cupcakes and then add a few white pearl sixlets.

White chocolate shards with gold (or silver leaf)

Melt around 200g white chocolate and spread on baking paper around 2mm (1/8") thick allow to cool and then slice into randomly shaped triangles.

It was quite hot here so I popped mine in the fridge for a tad too long which resulted in the shards breaking a little when I cut them. If that starts happening just leave them out at room temperature a little bit and it will soften a little and not be so brittle.

Turn the triangles over so you are working on the flat edge (the side that set on the paper will be flat).

Using a clean brush dab a teeny amount of water on the chocolate triangle, you just want it to be slightly damp so wipe the brush on a paper towel to make sure it is barely wet.

Press the silver leaf transfer with the silver leaf facing down towards the chocolate triangle and rub your finger (or a cake tool) randomly on bits of the triangle. Pull the transfer off and allow the gold leaf to dry/set.

Chocolate cupcake recipe makes 18

1 1/2 cups plain flour
1 tsp bicarb soda  (baking soda)
1/4 baking powder
pinch salt
1/2 cup cocoa powder
1/2 cup hot water
1/2 cup cool water
115 g unsalted butter (4 oz butter) room temperature cut into small squares
1 1/4 cup caster sugar (superfine) use regular white sugar if caster sugar not available
2 eggs
1 tsp vanilla

Preheat oven to 160 C fan forced (325 F) and place 18 cupcake cases onto a baking tray.

Sift together flour, baking soda, baking powder and salt.

Mix the hot water and cocoa to make a paste then add the cool water mix until well combined, set aside.

In a large bowl of a stand mixer mix together butter and sugar at high speed until well creamed (about 2-3 mins).

Reduce speed to low and mix in eggs then vanilla mixing until well combined.

Add 1/3 of the flour, mix until just combined then add 1/2 the cocoa mixture, mix again until combined and scrape down sides. Add another 1/3rd of the flour, mix, add the remainder of the cocoa mix and scrape down sides then add the final flour and mix until completely combined.

Scoop mixture into cupcake cases until 2/3 full and bake for 18 - 20 minutes or until a skewer inserted in the cupcake comes out clean.

Simple Vanilla Frosting

115g (4 oz) unsalted butter at room temperature
3 cups icing sugar mixtur (confectioners sugar) sifted
2 Tbsp milk (US 2 Tbsp plus 2 tsp)
1 tsp vanilla extract

Add all ingredients to the bowl of a large stand mixer and mix at high speed for 3 minutes until light and fluffy.

Shopping Notes

Robert Gordon cupcake cases - Baking Pleasures CLICK HERE
Gold and silver edible leaf - Baking Pleasures CLICK HERE
Queen sugar pearls (available IGA or Woolworths Australia) CLICK HERE

Linda Vandermeer is a blogger, baker, maker and author of the cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! . Published in the US the book is available at most online book stores. 

This post is not sponsored by any of the companies mentioned and I purchased all the products myself however I am related to the owner of Simply Sweet Home

Amazon affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Baking pretty cupcakes -in greengate bowls

Mini Greengate bowls available Simply Sweet Home CLICK HERE

Ooops due to some technical difficulties (or maybe more accurately a spectacular baking fail) I do not have my planned recipe post this week.

Instead I'm going to share these pictures I took quite a while back using up leftover frosting, candy, sugar flowers and sprinkles to decorate some cupcakes I baked in mini bowls.

They turned out soooo pretty.

The kids had these for afternoon tea and it made the everyday into a bit of a fancy occasion.

Plus I love using those little mini bowls to bake stuff in, I use them when ever I can (um maybe to justify to Mr Sweet how many of them I have sitting around the house).

If you would like to decorate your cupcakes in a similar way, fill mini bowls (or teacups or cupcake cases) around 3/4 full then when baked and cooled top with frosting or icing (I used raspberry Italian Meringue Buttercream piped using a star tip to make lots of small stars).

Add a macaron (Click here for my macaron recipe) some sugar flowers (Click here for my tutorial on how to make your own sugar flowers) and then some sprinkles, sixlets, marshmallows and sprinkles.

Shopping notes
Greengate bowls available at Simply Sweet Home
My sixlets and marshmallows were from Big Lolly
Macaron recipe CLICK HERE
Sugar Flowers CLICK HERE
Soft sugar pearls from Queen Australia

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

This is not a sponsored post however I am related to the owner of Simply Sweet Homes.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Cherry spice cupcake recipe

(Tins and bowls Greengate from Simply Sweet Home)

So I love cake, I mean we all love cake don't we, but I usually love it even more when my cake is pretty and tastes good too.

I guess I'm kinda a bit shallow as I will nearly always go for the prettied up version given a choice.

Sophie Vintage bowl CLICK HERE

Which brings me to these cupcakes in the pictures.

I'm going to have to be honest and tell you, I preferred these cupcakes plain without frosting.

I know, I know my shallow facade is crumbling faster than I can polish off a cookie.

Red Coco Red tin shaker (used as cutlery holder) CLICK HERE

I guess in the end it's what's inside that counts to me.

But the good news is that if you bake these cupcakes in gorgeous little bowls like I did, they will look pretty with just a sprinkle of powdered/icing sugar and a few fresh cherries and you can let their natural beauty shine.

Anyhoo, I know I have shared that I adore Greengate stoneware here quite a few times, but seriously. Look at this stuff!

I picked up this latest lot at a new Australian shop Simply Sweet Homes CLICK HERE

Those little bowls are AWESOME they look so delicate, but I use them to bake all the time and then pop them in the dishwasher and they are still as good as new.

Set of 3 tins coco red CLICK HERE

Cherry spice cupcake recipe
Recipe will make 5 medium size bowl cupcakes (3/4 cup capacity) or 12 regular cupcakes. The cupcakes in the picture are decorated with a simple cream cheese frosting.

3/4 cup self raising flour (US 3/4 cup plus 1 rounded Tbsp)
2/3 cup caster sugar (US 2/3 cup plus 1 Tbsp)
140 g (5oz) unsalted butter softened
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 tsp vanilla extract
3 eggs rood temperature
1 cup pitted cherries

Optional to serve
Fresh cream whipped
Cherries
Icing/powdered sugar

Preheat oven to 160 C (fan forced) (320 F). Position rack in center of oven.

In a large mixing bowl combine all ingredients except the cherries and mix until well combined and there are no lumps. Fold the cherries into the mixture.

Spoon mixture into bowls or cupcake cases.

Place cupcakes into the oven and cook for approx 24-27 minutes for the bowls or 20-23 min for the regular cupcakes. The cupcakes will be golden when ready and a skewer inserted will come out dry.

Allow to cool.

Serve with a dollop of fresh whipped cream, fresh cherries and a sprinkle of powdered/icing sugar.

Sophie Vintage mini latte cup CLICK HERE

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

This post is not sponsored however I am related to the owner of Simply Sweet Homes.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Black Bottom Cupcakes

 I love school holidays and spending more time with the kids.

Well up to a point. Yup, that point when everyone is BORED and HUNGRY and it seems like I'm the one who has to come up with a solution.

That's when having a few packets of Betty Crocker mix ready in the cupboard has been coming in handy these holidays.

Ah-huh, see what I did there. Oh yeah I solved the bored and hungry problem in one smooth move.

What I like about the Betty Crocker mixes is they are really simple enough the kids can mix them up with minimal help from me.

I love the proud looks on their faces when they serve up the finished cupcakes.

Plus I like to think that they learn a bit, like how to follow instructions in order and measure out ingredients.

We've put our own twist on the Betty Crocker super moist vanilla cupcake mix and come up with yummy black bottom cupcakes. 

Betty Crocker Black Bottom Cupcakes

1 packet Betty Crocker super moist vanilla cupcake
2 extra large eggs
1/2 cup milk
60g unsalted butter
2 Tbsp cocoa
1 1/2 cups mini chocolate chips
Extra chocolate chips for serving

Preheat oven to 180C (160C fan forced) and line a 12 hole muffin tin with regular sized muffin paper cases.

Beat cupcake mix eggs milk and butter in a medium bowl with an electric mixer on low for 30 seconds, then reduce speed to medium and mix for a further 2 minutes, remove half the batter and set aside.

Mix the 2 Tbsp of cocoa into the remaining batter and mix at medium speed for 30 seconds until combined. Fold in 3/4 cup of mini chocolate chips and divide the mixture evenly between the muffin cases.

Fold the remaining 3/4 cup of mini chocolate chips into the reserved batter and spoon onto the top of the chocolate cupcake mix filled cases.

Bake for 20 minutes or until the tops spring back when lightly touched.

Swirl frosting (included in box) onto top of each cupcake and sprinkle a few extra chocolate chips on top.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go! Published in the US, the book is available at most online book-stores.

Disclosure: The ideas, words and opinions in this post are my own however this post was sponsored by General Mills.

Decorate a donut and other fun ideas

What looks like a donut, is fun like a donut, can be decorated like a donut, but isn't a donut.....

This isn't some crazy riddle - I've baked up some cupcakes into a donut pan that I picked up at the local discount store for $13 and made cute little 'donuts'.

So the great thing about these donuts, apart from the cuteness and obviously the taste is that they are not fried. I'm not a huge fan of frying, and although I always think I like donuts, I nearly always feel a bit weighed down afterwards - so problem solved. Yay!

OK, I'm not pretending these are health treats, but look I topped some with strawberries, so healthy fruit and the sprinkle ones are made with those natural, no artificial sprinkles so not so nasty, and the Oreo ones.....yeah ok I got nothing with those ones apart from not being fried, but they do taste sooooo good.

So you want to make your own cute donut cakes, well these ones are pretty easy. All you need to do is grab a packet of Betty Crocker cupcake mix, make it up according to the directions. Spray a donut baking tray with non stick spray, pipe in the mixture filling around 1/3 full and bake for 12 minutes at the temperature recommended on the box.

Allow to cool for a couple of minutes in the tray and then turn out onto a wire rack to cool. Once cool you can decorate with the ready to spread frosting from the packet and top with strawberries, crushed Oreo's or sprinkles. Well pretty much anything you like and the great news is these donuts are perfect for kids to decorate.

In fact I took them along to Mornings on Channel 9 and we had a donut decorating party, along with decorating some stacked sugar cookies, filled with swirled Betty Crocker frosting.

Mornings decorated the set like an outdoor party, and invited a bunch of kids along to help out with the fun. The idea being that having a party outdoors is fun, easy to arrange and makes less mess inside the house. Seriously what parent wouldn't be behind that reasoning :)

Edit update - here is a link to the segment of me on TV: Mornings Kids Cooking Party

Plus they incorporated a stack of the budget conscious ideas from Lilli's birthday party (CLICK HERE) where I used recycled jars as glasses, did a bit of crafting and acted as the party entertainment (CLICK HERE).

So here's the party run down, use Betty Crocker baking mix for less mess and less work, hold the party outside once again for less mess and less work and then get the kids to decorate the donuts and cookies.

I have to mention that The Little Big Company supplied the props for the party on Mornings and were so easy to work with and have a great range. From invitations to cake stands, jars, decorations and shimmer candy, they can supply everything you need for a fabulous party. Pop on over to their webstore to check it out.

Here are some pictures and links to other ideas shared on the show:

Stacked sugar cookies with swirls of Betty Crocker ready to spread frosting:

Make your own sugar blossoms video tutorial:



How to make your own super easy and sweet rag ribbon bunting:

How to Host a Cupcake Decorating Birthday Party - Lilli's 9th Birthday Party

This year for Lilli's birthday party we decided to have a cupcake decorating party and it was a super sweet success.

Lilli is at that in between age where some of the kids get a bit bored with the usual party games we've had in the past. As a compromise we're still having pass-the parcel which is the birthday girl's favourite plus a pretty dessert table (my favourite - make sure to pop back next week to see those pictures) and filling up the rest of the time with cupcake decorating.

The great thing about a cupcake decorating party is that you can go as low cost or fancy as you choose depending on your budget, plus it's great for a wide range of kids (we had 4 years to 9 years olds).

Also, the actual cupcake decorating set up of the party was soooo easy!

I have to admit, I had a little help in the kitchen. I used Betty Crocker cupcake mix, which comes with ready to spread frosting. I also used a couple of tubs of Betty Crocker's ready-made frosting for extra piping. It made the preparation and clean up a breeze. And, because it's so easy, Lilli helped out baking the cupcakes, which gave us some special family time the night before the party and added to the fun.

Lilli and her friends are a pretty crafty and fun bunch so I thought we would set up a few stations with pictures of a finished cupcake at each station along with the ingredients needed. I explained how to pipe a frosting swirl, how to make a fondant flower or butterfly and a quick description of each cupcake on offer and then let the kids go to it.

Cupcake Decorating Ideas (all cupcakes in the pictures are made using Betty Crocker cupcake mix and ready to spread frosting):  

Pretty flowers and pearls

Ingredients
Vanilla Cupcakes and ready to spread frosting vanilla or strawberry
Sugar flowers (CLICK HERE to make your own or buy premade sugar flowers)
Candy coated chocolate balls* or cashous *sixlets (candy coated chocolate) from spotlight or cake decorating stores, cashous from supermarkets.

Directions
Put frosting into a piping bag fitted with a large open star tip. Starting in the middle pipe the frosting on working your way out in a circle. Top with pre-made sugar flowers and Candy coated chocolate.

Cookies and Cream

Ingredients
Vanilla Cupcakes and ready to spread vanilla frosting
Oreo Cookies

Directions
Chop up a few oreos into small pieces and mix into the vanilla frosting. Put the frosting into a piping bag fitted with a large round tip. Starting in the middle pipe the frosting on working your way out in a circle. Top with a whole Oreo Cookie. Alternately you can spoon the oreo frosting on, smooth into a mound with a knife and top with a whole Oreo Cookie.

Strawberry forever
Ingredients
Strawberry Cupcakes and ready to spread vanilla or strawberry frosting
Strawberries
Pink and white sprinkles

Directions
Spread a layer of frosting onto the cupcake and then dip the top in the sprinkles. Put the extra frosting into a piping bag fitted with a large open star tip. Pipe a swirl of frosting in the middle of the cupcake and top with a whole Strawberry.

Sundae Best

Ingredients
Vanilla Cupcakes and vanilla and chocolate ready to spread frosting
Jaffas
wafers or half flake

Directions
Put vanilla and chocolate frosting into separate piping bags fitted with a large open star tip. Starting in the middle pipe the vanilla frosting on working your way out in a circle. Pipe a small amount of chocolate frosting on the top. Place a jaffa onto the top center of the cupcake and then push a wafer cookie into the top off center.

Let's go crazy * suitable for all age groups

Ingredients
Cupcake and ready to spread frosting any flavour
Assorted lollies

Directions
Place frosting into bowls with flat knife or offset spatula and allow kids to spread the frosting onto the cupcake and then load lollies on as desired.

In the end the cupcake decoration directions were more a suggestion than a rule and the kids had a fun time coming up with imaginative ideas all on their own.

I loved the Oreo stacks they whipped up - cupcake, frosting, Oreo, frosting, Oreo, frosting and topped with a strawberry. Over the top - no way! They were perfect because the kids made them and had so much fun with each other along the way.

Cupcake Decorating Tips

- Don't skimp on the frosting. Go big or go home. I can not stress how important having enough frosting is. Remember these are kids and there WILL be some consumption loss during the decorating. This was one of the reasons I loved using the Betty Crocker tubs of ready made frosting - I had extra tubs on hand in the pantry just in case.

- Also don't skimp on the decorations - same rules apply as frosting.

- Try to make the cupcake designs age appropriate. Younger kids are happiest just adding as many lollies as they can fit, older kids appreciate a few different designs to choose from.

- Disposable icing bags and tips are available at grocery stores.

- Don't overfill the bags, half full is good, and secure the end with a rubber band. Warm hands will make any frosting a little bit runnier, see above tip re disposable icing bags

- It's a great idea to have some cupcake boxes to pop the finished cupcakes into. Mine were from the local discount store $2 for a set of 3. Make sure you write each guests name onto the box so that their fabulous creations do not get mixed up.

Other Party Tips

The rest of the preparation I did the weekend before. I picked up some cupcake boxes from the discount store and Lilli helped me pop them up and then I added a bit of extra decoration myself (yes because I just can not help myself). If you wanted to you could make decorating the box an extra activity for the kids to do themselves at the party.

I borrowed some kids aprons from a friend for the party guests which added to the fun. I have seen some tutorials around to make your own kids aprons from teatowels if you are crafty and can sew a straight line. Although on the day of the party I completely forgot about the aprons because I didn't have them in my preparation area - doh!

We had 15 kids so we used 5 boxes of Betty Crocker cupcake mix to make at least 4 cupcakes each. I found the mixes to be generous and we managed to make 16 cupcakes from each box. Each box of Betty Crocker cupcake mix actually comes with ready to spread frosting in the boxes, we used an extra 3 tubs of the Betty Crocker frosting for piping(see frosting tips above).
 

Lilli picked the invitations, we found these cute pop up cupcake girl ones from Paper Eskimo that were perfect for the party theme they come in a box with pretty matching envelopes and thank you post cards.

Take home party bags - The boxes of cupcakes double as a cake and take home party favour and are really enough. But we did up a little bag for everyone which included some fondant cutters (either flower or butterfly), decorating sugar pearls, cupcake cases and a little bag of lollies. The pink and white spot bags were from my local discount store for $2 or $3 for the set of 10. We popped on a little thank you card that came with the invites that Lilli personally wrote to everyone prior to the party.

Plus everyone took home their own box of Betty Crocker vanilla cupake mix so they could easily whip up their own home baked cupcakes.

Stockist Tips
Cupcake Mixes and Ready to Spread Frosting - Betty Crocker available all supermarkets
Fondant Cutters - Sunrise Wholesaler (similar available cake decorating shops online)
Pop up Invitations -  Paper Eskimo 
Cupcake Boxes and Party Bags - discount/dollar store

Disclosure: the ideas, words and opinions in this post are my own however this post was sponsored by General Mills.