Kind of a mouthful for a title, isn’t it?
Will you indulge me while I wax poetic for a moment?
My daughter turned seven yesterday. Seven. As in, three years from being double digits. Halfway to being in High School. Just over ten years from now? I’ll be kissing her good-bye as she leaves for college (unless I can convince her to live at home forever and allow me to still put pigtails in her hair and dress her in separates from Carter’s).
Seven years ago I was given a precious gift. One I cherish every single day. I know I bitch about her a lot because, in all fairness, she does drive me crazy, but I still can’t believe I get to be her mom. She’s truly our little miracle (and boy, does she know it).
I get a little sad thinking about how fast it all goes. How fast I want it to go when I’m in the middle of it, because ohmygodIcan’tstanditonemoresecond. But then I blinked and she’s a kid. How did that happen?
So, Happy Birthday to my sweet baby. ‘Cuz no matter how much you scream at me “I AM NOT A BABY!!!” you still are, to me.
Okay, let me clear my throat, wipe my eyes, and we can move on. Let’s talk cupcakes, shall we?
This cupcake topper idea comes from one of my favorite blogs to stalk read, Confessions of a Cookbook Queen. She used Reese’s. I wanted rainbow colors. And I was going to do just solid candy, but Jordan had other ideas. She wanted cake balls.
I used my candy cup mold (from Michael’s). I wanted them to be somewhat flat, so I only used about 1/4 teaspoon of cake ball. This is a great way to use up some of those cupcakes stored in your freezer. Fill the candy mold with a little candy, top with a cake ball, and then add more candy. Level it off, tap to settle, and freeze until hardened. Repeat to get all the rainbow colors. (I used some colored candy melts, some white candy melts and Wilton candy color. You can use whatever you have.)
I’m sure you’ve seen these cupcakes before. They were in Family Fun Magazine a few years ago for St. Patrick’s Day. They take a lot of steps, but are totally cool.
You start with cake mix (I used two). Divide it equally into 6 bowls and color each with food coloring.
Then layer them into your cupcake liners. I used quart-sized Ziploc bags to make the piping and clean-up easier. FYI, one cake mix will not make 24 cupcakes using this method, as it normally does. It’ll make about 18 or so.
I frosted the cupcakes with Marshmallow Frosting. Place your mini cupcake cake ball on top and frost it with more frosting. A cupcake topper for a cupcake!
I had a little left over of each color, so I took my silicone muffin pan and made one of each color (see bottom right picture). That will get turned into the cake.
The finished cupcakes are brilliant in color. If you don’t mind the whole eating food coloring thing. No one at this party seemed to mind, which was good. Because everything had food coloring in it.
With those extra cupcakes, I made Jordan her own “little” cake. The “7″ is a fruit roll-up, cut with a cookie cutter. And the inside of the cake?
A rainbow! I surprised her with the cake and she loved it. (I had to use a lollipop stick as a dowel.)
These cupcakes (and the cake, too) would be great for St. Patrick’s day. I love how that day is not just green, but all things rainbow.
Thanks for reading!