Tuesday, February 10, 2015

Hugs and Kisses Teacup Cupcakes

How romantic are these little love cakes?

Who doesn't want a fun and elegant
presentation when making cupcakes?!!

I am in love with these silicone teacup cupcake
molds!  Let me tell you my second favorite 
thing about them (number one is that they are
so stinking cute, ok, number two is that they
are not disposable) so I guess number three is
that they keep your cupcake so moist!!

Have you ever made cupcakes ahead and
then when you go to eat them they have
dried out because of the paper cups?  I have!!

Not with these, they get more and more moist
and now I am going to let you in on an
even greater thing - 

I had posted my Tres Leches Cupcakes
two years ago and when people asked
about the silicone cups, they were just
too expensive.  I had found them
in a gift shop on a trip to Washington DC,
 but now I found some for you and am
going to give them away, starting with
my Valentine's Day tablescape this week
so check back!!

I just made my favorite chocolate
cake recipe, sprayed the inside of the
silicone cups with a baking spray 
with flour added and filled them just
a little over half way full.  

I placed them on a baking sheet and
baked in a preheated 350 degree
oven for 20 minutes.  

You could eat them just as they
are!  But let's make them a lot more
decadent with Almond Buttercream Frosting
and Almond Flavored Homemade Fondant.

I was heading out the door Saturday night
and I honestly whipped up the fondant and
frosting in 30 minutes so this is super easy
and super delicious.

This isn't your premade fondant, this is yummy
homemade marshmallow fondant that whips
up in your heavy duty mixer so quickly!

Almond Homemade Fondant

16 oz. marshmallows
2 T. water
1 squirt gel foodcoloring
2 tsp. almond flavoring
2 lb. powdered sugar.

Place the marshmallows, water and food coloring
in a microwave safe bowl.  Heat for 1 minute on
high and stir.  Heat again for 30 seconds to one
minute or until you can still the marshmallows
and make the mixture smooth.  

Add the flavoring.

Place the melted marshmallow mix in the
large bowl of a heavy duty mixer.  Mine is
a Kitchenaid.  Attach the dough hook.  Pour
in the 2 lb. powdered sugar and mix on medium
until smooth and like a stiff frosting.  This takes
just minutes.

Remove from bowl and let cool on the
counter.  You don't want to use it when it
is still hot as it will stretch too much.

Pinch off a piece of fondant and using
powdered sugar, dust your counter top.
Roll out the dough or roll it out on a dusted
piece of parchment paper, making sure that
it doesn't stick to the surface.  Be sure 
to roll it fairly thin so that there isn't
too much fondant on your cupcake.
Then dust your fondant mold
 (find in craft stores or online)
with a little powdered sugar
and place that on top of the fondant.  Roll it firmly
to make a nice impression.  Remove the fondant
mold and cut into a circle to fit.  I used the top of
a canning lid which was just a little small so I had to
stretch it slightly to cover the frosting.

Frost the top of the cupcake with frosting,
then place the fondant on top of that and smooth
the edges removing any frosting that is trying
to peek out!

Decorate as desired.  I used these pre-made hugs
and kisses but I also made some fondant roses
that didn't take any time.

The fabulous buttercream
kind of blends into the fondant so
with a thin layer of fondant, everyone
exclaims that they love fondant, not that
they hate fondant and flavoring them
both with almond just is the "icing on the cake"!

Almond Buttercream Frosting

1/2 C. real butter, softened
1 tsp. almond flavoring
4 C. powdered sugar
2 to 2 1/2 T. cold water

Place the butter, flavoring and sugar
in a large mixing bowl.  Use the whisk attachment
and add 2 T. water.  Turn it on and begin whipping
the mixture.  Add the additional 1/2 T. if needed.

Let it whip on medium high for 5 minutes.  This
really makes a nice texture if you just let it beat
for a while.  Most people struggle with a simple
American buttercream but if you follow this
recipe and measure the ingredients you will have
success every time.

I am featuring these on my tablescape
tomorrow along with the giveaway so 
be sure to come back.

(Hint, to wash the cups out, it works really
well to turn them inside out - then it is a breeze!)

Click here to enter the giveaway for
8 pink or 8 white teacup cupcake cups.

I will feature these on

Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. What a DEE-lightful sight with my first cup today!! They're absolutely charming and so clever and perfect.

    That shade of pink---that's just perfection, however you coloured it, like the sweetest new babydoll or the icing on your Sixth Birthday Cake, or the soft hue of a pair of Easter gloves.

    I've got an old country song running through my head now---That Old Time Rock and Roll, only the line goes, "That kind of colour just soooothes my soul . . ."

    Your genius for finding the most striking items and places and things is the reason I so enjoy dropping in.


  2. Your cupcakes are beautiful, Jacqueline! I'm sure they taste just as good as they look! :)

  3. You never stop amazing me. You learn something new and wonderful, and then you share your knowledge. Thank you!

  4. Those are the coolest cupcakes and teacups! I just love, love, love them.

  5. The silicone molds make the cutest cupcakes ever and I love the fondant on top of the buttercream. Lovely Valentine's Day desserts, Jacqueline. I have been wanting to try to make marshmallow fondant. Thanks for the recipe.

  6. Those cupcakes in a cut are just so sweet! The fondant topping is gorgeous, and sounds like it tastes good too. :)

  7. I'm in love with these cute cupcakes, Jacqueline. Will definitely try your recipe because I'm one of those who don't really like the taste and texture of most fondant. Your creamy almond buttercream looks so delicious. I want to swipe my finger across the screen. ;-)
    Cute little XO candy toppers too. The cupcakes in a cup make such a darling presentation.

  8. How cute are those! The fondant sounds too good. You are so talented!

  9. I still have mine too:) You have more :)

    I think we have the same rolling pin for the fondant..
    I like that fondant too.IF I HAVE to have fondant:) Apparently Satin Ice is a good one..Happy Valentine's day..

  10. Darling presentation Jackie. I am so glad you are sharing these fabulous designs. I will be trying out the fondant recipe too.

  11. Please put my name in the hat. I love these. I have been a follower for years. Thanks, Martha

  12. These cupcakes are Valentine perfection!The molds would be wonderful for tea parties.Ireally enjoy your blog.

  13. I just love, love these cupcakes! You use two of my favorite ingredients: chocolate and almond flavoring! And how cute are they! I'd love to win the molds and make my own for my girlfriends--I hear a tea party calling....

    You have the most wonderful ideas and I so enjoy your blogs!

  14. I have never tried making fondant, and you make it sound so easy and so good...Your cupcakes are just too much fun Jacqueline, and almond extract makes everything divine! Thanks for the recipe, I'm going to give it a try :)

  15. Somethings just make your heart smile and these Teacup Cupcakes do just that. In pink or in white, either would be just right. I first found your blog around Halloween and we all know the wonderful displays you do for that holiday, not to mention every other holiday! Thanks for a great blog! Suzee at topiaryrose@yahoo.com


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