This Moana cake was made for a birthday party. It’s made with 36 cupcakes, 12 each of red velvet, chocolate, and vanilla. The frosting is butter cream and the flowers and leaves are all hand made with butter cream frosting. The lettering is made of strawberry flavored candy melts.
I have been forgetting to take pictures lately so I haven’t been posting anything. I had already packed these to go when I realized I had not taken a picture. These are red Velvet and Key Lime pie cupcakes. I made a small video of how I prepare the graham cracker crumb crust for the key lime pie cupcakes but it would not upload to my blog.
I was not only asked to try making boozed up cupcakes, I was also given the booze to do it. So my second try at this I decided to make mango cupcakes. I chopped 1/4 cup of mangos into mini pieces. I tried to get the firmer pieces because the softer ones were hard to dice. I let them soak in Grey Goose while I prepared the cupcakes. I folded the diced mangos into the batter just before baking them. I then created a mango puree added Grey Goose to it and filled each cupcake. I topped them with a mango and Grey Goose buttercream frosting.
Using blueberries is a natural way to get a beautiful color frosting. The blueberries also give a very flavorful and fruity taste to the frosting. To make the frosting- I placed about 1/2 cup of blueberries in a small saucepan on medium heat. I added 1 tablespoon of sugar and 1/2 tablespoon of cornstarch and let it simmer until it thickened. I let it cool while I mixed together 1 cup of softened butter, 1 teaspoon of vanilla and 2 cups of powdered sugar and beat until fluffy. I then put the cooled blueberries in a food processor to make a sauce. I added the sauce to the butter mixture and beat until blended. I had previously made the mini flowers and leaves and kept them frozen for use when needed.