In case you’ve totally missed all the fun this far, Cupcakery (my book) is officially here! This last week has been a whirlwind of emotions as I was able to watch you guys share your excitement over social media when receiving your books. From the bottom of my heart, I can not thank you enough. While I have many many many more sobbing thank you’s I’m going to save those for another post later next week. But for now, thank you, and I truly hope you guys are enjoying your books! If you haven’t ordered your book, you can do so now here.
However, no launch should go without a celebration and we’re going to do it up big! Starting next week we’re going to be touring the blog world with Cupcakery, stopping at all your favorite sweet stops. Your fav bloggers will be dishing their thoughts on the book and hosting a little giveaway that you can get in on! I can hardly wait!! As for me, I’m going to be popping in to share some special posts from inside the book. Today, I am going to start off by giving you guys a full tutorial on how to make and shape those crazy cute Blue Rasberry Snow Cone Cupcakes found on page 78 of Cupcakery. Annndddddddd I am SO excited to show you the snow cone stand Cake Pop Stand Co. whipped up just for me and these sweet summer treats!
Ready to make some adorably cute cupcakes to kick off summer break? Let’s get started!
- Blue Raspberry Buttercream (Recipe on page 78 of Cupcakery)
- Blue Sanding Sugar
- Snow Cone Wrappers
- Paper Towel
- Ice Cream Scoop
How To Make Snow Cone Cupcakes
Step 2: Make the snow cone paper smaller by overlapping the snow cone paper around itself a bit, keeping the top even. Once you’ve adjusted the top hole to about the size of a cupcake place the cupcake in and adjust a little more, then apply a 2 in piece of tape to the seam. Once you’re done pop the cupcake back out, it should easily be able to go in and out.
Step 4: After chilling your frosting should not be hard but just firm enough to be molded. If your cupcake frosting sticks in the next few steps place it in the freezer to chill longer. If it is too hard, leave it out for a few minutes to soften. Once your frosting is ready use a clean paper towel to shape it up a bit. Don’t worry about getting it perfect just yet.
Step 6: Use another clean paper towel to do any touch up shaping of your snow cone.
BAKER’S TIP: Because these cupcakes need to be chilled to make decorating easy, I frost all of my cupcakes at once but then only chill and decorate 4-6 cupcakes at a time. If I let my second batch chill while I work on my first batch and so on, the process goes super smooth and fast.
And now I really, really want a snow cone…and a cupcake.
Are you guys ready for more summer treats? How about these!
Heads up! To keep those legal gurus of the world happy, I need to inform you that some of the links in this post are affiliate links. In short – I may earn a small commission from the use of said link with no cost to you! But don’t worry I only link to stuff I use, love, and know you will too!