Melting Candle Confetti Cupcakes!

Good Morning friends!  Fancy meeting you here for a new recipe on a Saturday morning, eh?  I am up, not feeling well, and just cracked a window for some fresh 9 degree F air, and can hear birds singing.  I can't lay back down, or I am going to, well...toss my cookies so I am writing this recipe up for you.  Wait.... let's not call this one a recipe, let's call it a method.   I saw a similar idea on the YouTube channel Cookes Cupcakes and Cardio. It inspired me to make my own version, my way.

Don't be to disappointed that I used a cake mix again! HA!  I used a white one, added double vanilla and sprinkles for my own confetti cake, but you can use any cake flavor you like.  Keep that in mind, as I will write it up how I did this particular version. 

I also used Wilton chocolate.  White chocolate, whatever it is, and used them in the colors of my candles.  I didn't run out for candles these are just some I had on hand, otherwise you may have gotten a bigger color range but, let's be honest, they are going to get pitched anyway.  You will need colors of the chocolate that will match your candles.  I got about 18 cupcakes and did about 4 of each color.  (around there).  This all sounds so wishy washy, doesn't it?  Sorry about that, it is just that it all depends on how many cupcakes you get, or make.  Let's just get on with it, shall we?

Note: You can color white chocolate, with gel/oil based food colors.  Don't use the cheap ones, it will seize on you!  I did color the blue one of mine!  A few of mine were flavored chocolate as well.  Just FYI.

You will need:
1 white cake mix (not paid or sponsored but ya'll know I am a Pillsbury girl)
2 T. multicolored sprinkles
1 T. vanilla extract
birthday candles
colored chocolate
white chocolate chips, or chocolate melting wafers in colors coordinating with your candles.

Mix up your cupcakes, adding in sprinkles and vanilla and bake per package directions.  Let cool completely!!!

When they are completely cooled, work with one color at a time.  I tried to coordinate my cupcake papers as well, not everyone is that OCD, shall we say? 

Place your candles in the cupcakes before you do anything else.  Push them down as far as they will go for this one.  Just makes the "melt" look more realistic.

Melt your chocolate in a bowl 30 seconds at a time and if needed add a bit of vegetable oil to it, if it isn't as workable, or pourable as you want it or need it to be.  Also add your coloring if you need to.  When it is melted use a small spoon and start pouring it down the sides of the candle unto the cupcake.  Do this until you have the desired effect.  I used about 1/2 cup of melted chocolate for 3-4 cupcakes.  Let it drip down the side and pool, create layers, whatever makes it more dippy candle wax-ish to you!  It is kind of a fun look and unexpected with the chocolate on top when people expect icing. 

Let the chocolate set, in the fridge or at room temperature for about 30 minutes and enjoy!

I am still on a cupcake roll.  Don't worry it will all end after my birthday!!!

Swiss Meringue Butter Cream

And lavender roses are my favorite!  Sterling roses.  No thorns.  Perfect.  "Every now and then, um, everybody's entitled to too much perfection".  Know the movie?  One of my all time favorites! 

Now for the icing.  I love decorating with this icing.  I love how it tastes because it is only slightly sweet.  In fact it is SO slightly sweet I added extra sugar at the end.  *shrugs, no judging* HAHA!  I will warn you if you are not aware, this icing is the consistency of the creamiest sweet butter you have ever eaten.  I could not eat it on a regular basis, not that I would want or need to but, the consistency took me a second to get used to.   ON the cake, it is much better than just tasting it alone. 

YouTube Demonstration! 

Here is what you need:
(This will fill and decorate a 2 layer 9 inch cake) 

1 1/2 cups of granulated sugar
5 large egg whites
1 1/2 cups (3 US sticks) of butter cubed. DO NOT MICROWAVE!
2 tsp vanilla
Coloring - optional

In a double broiler set up, add in sugar and eggs.  Make sure simmering water underneath is NOT touching your bowl or pot.  Whisk continuously, when you test the mixture between your fingers you should feel no sugar grit.  When it smooth, it is done and the egg whites are safe and ready!  Pour mixture into your standing mixer bowl.  Yes, I would use a standing mixer, there is SO MUCH mixing involved.  If you have only a hand mixer just be ready to work it!  Using your whisk attachment whisk egg whites and sugar until stiff peaks and the bowl feels room temp to the touch.  If it is to warm, it will melt your butter!.  Add in butter a little bit at a time.  Do not dump it all in at once.  Now is where the mixing forever comes in.  After all the butter has been added let it roll.  It may take up to 10 minutes or better to get this into one cohesive mixture.  It may at one point look clumpy, do not freak out.  It will do this before it comes together, just keep the mixer going!  Add vanilla at any point during the mixing and food color at the end.  I used Wiltons VIOLET with a light hand to get this lavender that some might mistake for silver or gray. 

When it is done, using a Wilton 1M tip and a piping bag,  start creating your roses.  You can practice on a plate or baking sheet and then scrap them back into the bowl. 

I hope this is helpful.  And I am so glad so many of you loved the cake.  I am no professional so I take the easy things and try to create fun stuff.  I loved how this turned out.  It was for my sister for her birthday.  I think this cake would be perfect for a bridal shower too!!  It is so sweet and has the look of "shabby chic" roses.

Thank you again for all of your kind words when I posted the photo of this cake a couple of days ago on my Facebook Fan page!!   

Your "feelin' a little rosey" chefwannabe

PS.  If you want to be sure your egg white and sugar mixture cools properly, you can put it in the fridge for 30-45 minutes before beginning the whipping process.  (right after taking off the simmering water)