I saw some cupcakes very similar to this one at one of my local grocery stores on Saturday. I was so tempted to buy them because I thought they were adorable.
Then I had a thought: “I bet I could make those!”
Of course, whenever I have thoughts like that – I never think about time and expense. Or the fact that my ideas never turn out quite like I imagine them.
That’s okay though ~ the expressions on the faces of the crew were worth all the time and expense it took to make them.
First, I baked some cupcakes using my mom’s Texas Sheet Cake recipe (it’s at the bottom of this post).
Next, I whipped up some chocolate chip cookies. I tried to make them a little smaller than normal . . . you only need half a cookie for the cupcakes.
I mixed up a large batch of buttercream frosting – tinting a large portion blue and leaving the rest white.
Then, I separated out all the brown M&Ms.
(1) Pick out a cupcake.
(2) Cover the cupcake with blue frosting.
(3) Place half a cookie, tilted slightly up, towards the front of the cupcake. Put a little more frosting underneath the cookie for support.
(4) I used the WiltonTip #233
(5) Make two round mounds for the eyes.
(6) Place your M&Ms on top.
My Mom’s Texas Sheet Cake
Pre-heat oven to 350.
Mix together in a large bowl:
2 cups sugar
2 cups flour
1 teaspoon baking soda
Pinch of salt
1/2 teaspoon cinnamon
Bring to boil in a saucepan & then remove:
1 stick butter
1/2 cup oil
1 cup water
4 tablespoons cocoa
Stir wet & dry ingredients together.
Add in 2 eggs, 1 teaspoon vanilla and 1/2 cup buttermilk.
Pour into a jelly roll pan and bake about 18 minutes or until cake springs back when tapped in the center.
