Make these quick and easy treats for your 4th of July BBQ guests. Just buy the Wilton Treat Pops at a craft store. Cover with patriotic paper. To make the top cut out or punch a large circle. Cut a slit to the center and tape one edge over the top of the other creating a cone. Fill with your favorite treat! Have a fun and safe 4th of July.
Here’s a pic of the cards we made in the May 2012 Kathy’s Handmade Card Class. Kits are still available.
My next classes will be:
Hemstitched Heirlooms – June 19th 6-8 pm
Sandy Hobby Lobby – June 16th 6-8 pm
We will be making a vintage 4th of July card, a subway art 4th of July card, a thank you card, and a get well card. You can pay for a class or kit by going to “Pages” at the right and clicking on “Pay for Classes and Kits”
Hope to see you soon!
Celebrate the 4th of July with these fun and easy Sparkler Cupcakes.
1/2 cup red candy coating disks
1/2 cup blue candy coating disks
1/2 cup white candy coating disks
2-1/2 cups Creamy White Frosting or canned creamy white frosting
12 Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
Red, white, and blue sprinkles and/or jimmies (optional)
1. Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)
2. Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.
3. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.
Creamy White Frosting: In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in another 2 cups powdered sugar. Gradually add another 1 to 2 tablespoons milk until frosting reaches a spreading consistency. Makes about 3 cups.
Confetti Cupcakes: Preheat oven to 350 degrees F. Line twenty-four to twenty-six 2-1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine one 2-layer-size package white cake mix, one 4-serving-size package instant cheesecake pudding and pie filling mix, 1 cup water, 3 eggs, 1/2 cup sour cream, and 1/3 cup vegetable oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping down sides of bowl occasionally. Stir in 1/2 cup red, white, and blue sprinkles or jimmies. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 to 26 (2-1/2-inch) cupcakes.