Birthday Girl Cupcakes

If it’s true that “you are what you eat”, then I am a whole lotta cupcake! In fact, my body does have a little something commonly referred to as a “muffin top”. (And we all know that muffins are simply naked cupcakes masquerading as breakfast.) For my 29th birthday, I decided to put a twist on things and make “what I eat” look like me instead.

Cute Birthday Girl Cupcake



Serves 24

black gel
pink gel

  1. Bake yellow cupcakes. (recipe below)
  2. Make chocolate buttercream frosting. (recipe below)
  3. Fill pastry bag with frosting and fit with star tip.
  4. Once cupcakes are cool, pipe frosting along the top of each cake to create a lovely hairdo.
  5. Slice raspberries crosswise and place one slice in each girl’s hair for a bow.
  6. Pipe 2 arches with black gel onto each cake to create eyes.
  7. Pipe pink gel onto each cake to create a sweet smile.


(adapted from cupcakes!)

2 1/2C all-purpose flour
1t baking powder
1/2t baking soda
1/2t salt
3 eggs
2C sugar
1C canola oil
2t vanilla extract
1C sour cream

  1. Preheat oven to 350. Line 24 muffin tin cups.
  2. Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.
  3. On medium speed, mix eggs and sugar until thickened and lightened.
  4. On low speed, add oil and vanilla.
  5. Mix in sour cream.
  6. Add flour mixture.
  7. Divide batter into lined cups. Bake 23 minutes or until cake tester comes out clean.
  8. Cool in tins on a wire rack for 10 minutes.
  9. Invert tins to release cakes and continue cooling upright on wire rack.


(adapted from cupcakes!)

3oz unsweetened chocolate, chopped
2 1/2C powdered sugar
1 1/2T unsweetened cocoa powder
1 1/2C butter, room temp
1t vanilla extract
1/2C heavy cream, room temp

  1. Melt chocolate in a double boiler. Set aside.
  2. Sift sugar and cocoa in a bowl.
  3. Add butter. Mix on low speed.
  4. Mix in melted chocolate.
  5. Add vanilla and cream.
  6. On medium speed, beat the frosting until smooth and creamy and lightened.

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