I spotted these cupcakes over at The Weekly Sweet Experiment, and anytime I see something easy on a fabulous decorator blog, I feel almost obligated to give it a try. You know, to pretend I’m fabulous too. ;)
These actually are really easy and low-fuss (and you know I love that when it comes to working in the kitchen). And the wow-factor is definitely higher than the amount of work involved. Take a look:
Foodie-mamas probably have a delicious go-to cupcake recipe complete with buttercream frosting, but I just use a mix and a tub. Hey, I freely admit I simplify wherever possible!
Whatever recipe you choose to use, just bake and cool your cupcakes. You’ll need a small cookie cutter (how small depends on what size cupcakes you bake. It needs to be small enough to fit within the diameter of the cupcake with a little room to spare) and a bread knife or other serrated knife. Cut the top of your cupcake off.
Use your cutter to cut a shape in the top. It’s Valentine’s Day, so naturally I used a heart. A heart is also the only shape I have this size, so that makes it a very easy choice. And by the way, if you’re wondering where I found this size, it’s the middle size from a Wilton fondant cutter set. Not that I will ever tackle fondant, I just thought three sizes of hearts were likely to come in handy. :)
Now frost the top of the cupcake stump (I used both pink and white frosting, so some had a little taste of strawberry, and some didn’t):
Then just put the top back on, and you have a super cute cupcake with a festive window cutout! (Susan also sprinkled hers with some powdered sugar to finish them off, but I liked them so well without it that I didn’t bother.)
Bonus, I didn’t need the cutouts for anything. So I ate them while I worked, obviously. ;)
I didn’t eat them all, of course. They are an excellent size for baby-bribes, after all.
More proof that chocolate fixes just about everything.