I am so excited to announce that there’s a new edition to the family — my sister’s having a baby! I’m going to be Auntie Coco!
We just had her baby shower over the weekend, and I was able to make mini cupcakes – 96, that is: 24 cupcakes of each of the 4 flavors! I rushed home from school on Friday and started baking both mini chocolate and vanilla cupcakes. Then on Saturday, I woke up at 6:30 to start frosting them for the 12 o’ clock shower. (I know that sounds excessively early, but I had to allow time to get pretty, too!) Anyhow, Enjoy!
My first cupcake was a simple vanilla cake with vanilla butter-cream frosting, topped with either a yellow or green sprinkle flower with a white pearl center. (My sister’s not finding out the sex, so green and yellow seemed appropriate)
My second cupcake was a vanilla cake with a lemon curd butter-cream, topped with yellow sprinkles (for color) and sugared lemon peels.
My third cupcake was a chocolate cake with a swirled raspberry butter-cream, topped with a single white pearl.
My final cupcake was my absolute favorite! It’s a chocolate cake filled with caramel, topped with a salted, chocolate butter-cream, sugar roasted walnuts, and a caramel drizzle. It wasn’t the prettiest cupcake out there, but I think it was the most delicious!
Okay, so I know popcorn balls aren’t cake, or cupcakes. . . . or really anything of that nature, but while I was online looking up a different recipe, I found several recipes for popcorn balls and I just couldn’t resist. . . . .
After a bit of combining and tweaking, here’s my recipe and a picture:
SCRUMPTIOUS POPCORN BALLS
- 1/2 cup un-popped popcorn kernels
- 3 Tbs vegetable oil
- 1 bag of candy corn
- 1 bag of pretzel mm’s
- 5 cups of mini marshmallows
- 6 Tbs unsalted butter
- 1 tsp salt
- Using a popcorn maker*, place oil in bottom of machine and allow to heat before adding kernels. Once kernels are added, allow to pop, and voila – popcorn! *If you don’t have a popcorn maker, you can use a tall pan on the stove over medium heat or even just plain microwave popcorn.
- Pour popcorn in large bowl and allow to cool for a few minutes. Carefully mix in a desired amount candy corn and pretzel mm’s.
- Over medium heat, melt 6 Tbs butter. Then add marshmallows and salt and melt, stirring often.
- Evenly pour marshmallow mixture over popcorn mixture and allow to cool for a minute or two. Then mix well.
- Cut several squares of cellophane or plastic wrap and lie them on counter top surface. Scoop desired amount of mixture onto plastic wrap and, using the plastic wrap as a barrier between the mixture and your hands, form into ball. Continue this until you mixture is gone.
Popcorn balls can be stored in a big Ziploc bag at room temperature for several days.