I♥cuppycakes!

It’s a dog eat dog world. Part II

So what did I do with those vanilla cupcakes…?

You didn’t think I forgot didja??

Let me apologize. I know teasers are mean. I promise I’m not really a mean-spirited person. Maybe a smidgen jokester though. I even admit I’m not one for surprises unless I know what the surprise is beforehand. I guess that kinda defeats the purpose, eh?

But I hope it was worth the wait.

Last weekend I was invited to the Riverside Humane Society’s fundraiser. About 4 months ago Hubs and I adopted a Great Pyrenees dog that my husband fondly named Andorra. If anyone gets why he picked that name, major props to you! (Hint: Remember. He’s a history, geography, map nerd.) You can read more about Andorra (here) on her blog.

Her foster mom, Patty, from The Great Pyrenees Association emailed me asking if we’d be interested in coming down with Andorra to help raise funds for the humane society. She explained that Andorra’s rescue works closely with the Humane Society and helping each other is crucial to finding good homes for all the needy animals. I won’t lie. It tugged at my heart strings. And as soon as I heard “bake sale” I knew I’d have to go. You say I get to bake and raise money for needy dogs. Yes please!

Of course you all know I had to bake cupcakes. And It didn’t take me long to figure out what kind of cupcakes to bake.

Great Pyrenees Cupcakes
Recipe adapted from Hello, Cupcake by Karen Tack and Alan Richardson

INGREDIENTS

12 vanilla cupcake recipe (here), cooled to room temperature
1 can vanilla frosting (I used Betty Crocker Vanilla)
1 can chocolate frosting* (I used Betty Crocker Chocolate)
6 junior mint candies
24 chocolate M&Ms
36 mini marshmallows
6 watermelon Starburst
white fondant (I used Satin brand)

* You won’t use the whole can.

INSTRUCTIONS

First make the ears. Roll out white fondant to about 1/4″ thick. Use a 1″ circle cookie cutter to cut out shape. It kind of reminds me of an aspirin. Use a rolling pin to gently roll circle out to a 1/8″ thick 2-1/2″ long oval.

Frost a cupcake with an offset spatula and place 3 mini marshmallows in a triangle shape in the middle of the cupcake. Add a thin layer of frosting around the marshmallows.

Cut a junior mint in half to make the nose (cut side down) at the top of the triangle snout. Tuck 1/2 of a watermelon Starburst shaped into a crescent for the mouth right under the marshmallow “snout”.

Add chocolate M&Ms at a 45 degree angle above the “snout” and using a piping bag+Wilton 2 round tip, pipe some frosting to make highlight on each eye.

Pipe more white frosting under the mouth to create a jaw. Gently fold the fondant ovals onto the cupcake to create the ears.

In another piping bag+Wilton 2 round tip, pipe chocolate frosting to form the whiskers right under the nose. Finally stand back and admire how cute your doggy cupcake turned out!

ENJOY!

Husband rating: A+
My Hubs was tickled how much it looked like our dog, Andorra. I love when I can surprise my husband.

Wifey rating: A+
These were so much fun to make. Karen and Alan use slightly different candies but if their book has taught me anything, with a little imagination and creative ingredients, you can make anything!

Other rating: A+
Everyone at the fundraiser raved about them. I should have made more b/c we sold out so fast!