Graduation Cap Cupcakes

Graduation Cap Cupcakes

1 package (2-layer size) yellow or devils food cake mix

1 package vanilla or chocolate pudding mix

1 package fudge covered graham cracker cookies

Butter cream icing

Twizzlers, pull and peel (not Redvines)

M&Ms

Heat oven to 350 degrees.

Prepare cake batter as directed on package. Blend in pudding mix; spray muffin tins with cooking spray. Place a little less than 1/4 cup of batter into each muffin tin. Bake 20-25 minutes or until toothpick inserted in center comes out clean; cool completely.

Place cupcakes upside-down on plate. Spoon buttercream icing into resealable plastic bag. Snip one corner from bottom of bag; pipe icing inside the cupcakes and onto tops of cupcakes, reserving small amount of icing for later use. Top cupcakes with fudge covered graham cracker cookies, to resemble graduation caps.

Use Twizzlers (pull and peel) to make tassels for caps. Add 1 tassel and M&M to top of each graham cracker cookie, securing each with dab of remaining icing. Keep refrigerated.

Tips

-Do not twist Twizzlers. Simply leave 3 strands hanging straight down from top of cap. Make sure strands are not longer than the cupcake. Trim, if necessary, to be hanging.

-Put enough icing between cupcake and graham cracker to make sure it sticks.

-Do not put too much icing on the top of the hat to keep on Twizzlers and M&M.

*We made these every year for our teen Grad Night. After 3 years, we got it down to a science and the recipe above is what became the easiest. They will look a little different from the picture below.*

Recipe adapted and picture from KraftFoods.com

Cheesy Diplomas

Cheesy Diplomas

Sandwich meat (1 slice per diploma)

Sliced cheese (Swiss or provolone work best)

Scallions

For each diploma, stack a slice of sandwich meat on a slice of cheese.

Roll them up and tie each diploma with a scallion.

Recipe and picture from FamilyFun.go.com

A Colorful Bunch of Balloons

1 package (2-layer) white cake mix

3 cups thawed whipped topping

8 drops food coloring (from each of 4 different colors)

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 minutes. Remove from pans to wire racks; cool completely.

Spoon 3/4 cup whipped topping into each of 4 small bowls. Tint each with food coloring. Frost 6 cupcakes with each color whipped topping.

Tape 1 piece of ribbon to bottom of each cupcake liner. Arrange cupcakes on large platter just before serving. Tie loose ends of all ribbons together; place on platter.

Recipe and picture from KraftRecipes.com

Groovy Jeans Cake

1 box cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

2-1/2 cups vanilla frosting

Blue paste food color

1 roll Fruit by the Foot chewy fruit snack

Assorted decorations (licorice pieces, candy decors, yellow shot, candy-coated almonds)

Heat oven to 350 degrees. Grease bottom and sides of 13x9 inch pan and lightly flour, or spray with baking spray with flour. Make cake as directed on box, using water, oil and eggs. Pour into pan. Bake as directed on box. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Use toothpicks to mark sections of cake to be cut. Use serrated knife to cut cake into sections.

On tray, place largest piece. Place 1-1/2 inch strip of cake along top edge of jeans; cut off excess. Place triangles along outer edges of legs. Cover; freeze 1 hour or until firm.

Tint frosting with blue food color. Remove cake from freezer; frost sides and top of cake. Use fork or decorating comb to create fabric texture.

To decorate cake, cut fruit snack into 8-inch length and 6-inch length. Place fruit snack on top edge of cake, overlapping in center, for belt. Decorate as desired with candies. Store loosely covered at room temperature.

Recipe and picture from Betty Crocker

Cupcake Pops

9x13-inch chocolate cake

2 cups buttercream frosting

1 package chocolate coating bark

1 package white coating bark or pink candy melts

Sprinkles, for garnish

Candy-coated chocolates, such as M&M's, for garnish

Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.

Roll mixture into 1-1/4 to 1-1/2 inch balls; transfer to prepared baking sheet. Cover with parchment paper lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.

Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1-1/4 by 3/4 inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.

Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.

Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right side up on prepared baking sheet or stick lollipops into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

Recipe and picture from MarthaStewart.com (Originally from Bakerella.com)