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Molly Allen from CakeFYI is back with an awesome dessert for Mother's Day... chocolate covered strawberry cupcakes! Big yum from me on this one, Molly!!

When it comes to dessert, there’s nothing more elegant than chocolate covered strawberries. From Valentine’s Day to Mother’s Day, chocolate covered strawberries are the perfect treat to show your love. Why not take it to a whole new level with chocolate covered strawberry cupcakes? These are sweet strawberry cupcakes topped with chocolate glaze and decked with a homemade chocolate covered strawberry!

Chocolate Covered Strawberry Cupcakes

Makes 12 cupcakes

Ingredients:

• 1/2 C Butter
• 1 1/4 C Sugar
• 2 Eggs
• 1 Tsp Vanilla Extract
• 1 1/4 C Flour
• 1 3/4 Tsp Baking Powder
• 1/4 Tsp Salt
• 1/2 C Pureed Strawberries

Directions:

Preheat your oven to 350 degrees.

In a separate bowl, combine flour, baking powder, and salt. Set aside.

Cream the butter and sugar until fluffy.

Beat in eggs one at a time. Then add the vanilla extract and mix well.

Add a third of the flour mixture to the butter mixture and beat until incorporated.

Add half of the pureed strawberries and mix well.

Add another third of the flour mixture, mix, and then add the remaining pureed strawberries. Add the remaining flour and continue beating until well mixed. Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden.

While cupcakes are cooling, make the Chocolate Covered Strawberries!

 

Chocolate Covered Strawberries

Makes 12 chocolate covered strawberries

Ingredients:

• 12 Fresh Strawberries
• 2 C Milk Chocolate Chips
• 1 Tbsp Butter

Directions:

Wash the strawberries and dry them well with a paper towel. Place them on a baking sheet lined with wax paper.

Microwave chocolate chips in a microwave-safe bowl, stopping to stir every 30 seconds. Once melted, stir in the butter until smooth.

Holding the stem, dip each strawberry in the melted chocolate. Swirl the strawberry to remove any excess chocolate.

Place the chocolate covered strawberries on the prepared baking sheet. Refrigerate until chocolate hardens, about half an hour.

While Chocolate Covered Strawberries are hardening, prepare the Chocolate Glaze.

 

Chocolate Glaze

Ingredients:

• 1/2 C Chocolate Chips
• 1/4 Tbsp Butter
• 1 1/2 C Powdered Sugar
• 2 Tbsp Milk

Directions:

Microwave chocolate chips in a microwave-safe bowl, stopping to stir every 30 seconds. Once melted, stir in the butter until smooth.

Combine melted chocolate, powdered sugar, and milk and whisk well.

Assembly:

Once cupcakes have cooled, use a spoon to smooth Chocolate Glaze over top. Drizzle with additional melted chocolate, if desired. Top each cupcake with one Chocolate Covered Strawberry.

Thanks Molly, for the delicious Mother's Day treat! To learn more about Molly check her out at CakeFYI.

For more Mother's Day ideas, check out these amazing Mother's Day parties on our site and our Mother's Day free printables!

Here are my newest posts on Spoonful this week. Get ready to see some terrific photos!

First, browse through this gallery of creative cupcakes and you're sure to be inspired.

Planning an outer space party? Here are some great ideas.

There's nothing more beautiful for spring than strawberry sweets and desserts!

For more inspiration, check out all my posts on Spoonful.

Just in time for Cinco de Mayo, Molly from CakeFYI has created the perfect cupcake. Hope this inspires you to give your party a little edge...

Looking for a festive treat for your Cinco de Mayo celebration? Or maybe you’re just looking for a festive cupcake for your spring barbecue. Either way, these Coconut Lime Cupcakes are sure to please. These flavorful cupcakes start with a simple coconut cupcake batter. Bake them, and add a generous swirl of tart lime icing for the perfect pairing of flavors. Top them with sparkly gold sprinkles and a little bit of lime zest, and you’re all set!

Coconut Cupcakes

Makes 24 cupcakes

Ingredients:

• 1/2 Cup Butter, softened
• 1 1/4 Cup Sugar
• 2 Eggs
• 2 Teaspoons Coconut Extract
• 1 1/4 Cups Flour
• 1 3/4 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 3/4 Cup Milk
• 3/4 Cup Coconut, Shredded

Directions:

Preheat your oven to 350 degrees.

In a separate bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar until fluffy.

Beat in the eggs one at a time, and then add the coconut extract and mix well.

Add a third of the flour mixture to the butter mixture and beat until incorporated.

Add half of the milk and mix well.

Add another third of the flour, mix, and then add the remaining milk.

Add the remaining flour and continue beating until well mixed.

Beat in coconut.

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden. Set aside to cool before icing.

 

LIME ICING RECIPE

Ingredients:

• 1/2 Cup Butter, softened
• 3-3 1/2 Cups Powdered Sugar
• 1 Teaspoon Pure Vanilla Extract
• 3 Tablespoons Freshly Squeezed Lime Juice
• 1/2 Tablespoon Milk
• 1/2 Tablespoon Fresh Lime Zest

Beat the butter and a 1/2 cup of the powdered sugar.

Add the vanilla, lime juice, and milk and continue beating.

Continue to add powdered sugar until you reach your desired consistency. Beat in lime zest.

Once cooled, top cupcakes with Lime Icing. Top with gold sprinkles and additional lime zest, if desired.

 

I love bold flavored cupcakes like this, thanks Molly! To learn more about Molly, check her out at CakeFYI.

I'm excited to introduce you to Molly Allen, our new baking contributor, and the woman behind CakeFYI. Here's Molly's first yummy recipe for Catch My Party. Don't these cupcakes look pretty! Take it away, Molly...

What better way to celebrate Easter and spring than with these easy-to-make Spring Vanilla-Mint Cupcakes  with a hint of mint in the vanilla batter. Then swirl your cupcakes with light mint icing, and finish them off with Pearl White Sugar Sprinkles for an extra decorative touch.

SPRING VANILLA-MINT CUPCAKES

Makes 24 cupcakes

Ingredients:

• 1/2 Cup Butter, softened
• 1 1/4 Cup Sugar
• 2 Eggs
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Pure Mint Extract
• 1 1/4 Cups Flour
• 1 3/4 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 3/4 Cup Milk

 

Directions:

Preheat your oven to 350 degrees.

In a separate bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar until fluffy.

Beat in the eggs one at a time, and then add the vanilla extract and mint extract and mix well.

Add a third of the flour mixture to the butter mixture and beat until incorporated.

Add half of the milk and mix well.

Add another third of the flour, mix, and then add the remaining milk.

Add the remaining flour and continue beating until well mixed.

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden. Set aside to cool before icing.

MINT ICING RECIPE

Ingredients:

• 1/2 Cup Butter, softened
• 2 1/2-3 Cups Powdered Sugar
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Pure Mint Extract
• 1 Tablespoon Milk
• 2 Drops Green Food Coloring

 

Beat the butter and a 1/2 cup of the powdered sugar.

Add the vanilla and mint extracts and milk and continue beating.

Continue to add powdered sugar until you reach your desired consistency.

Add green food coloring and beat until color is well incorporated.

Once cooled, top cupcakes with Mint Icing. Top with pearl sprinkles.

Enjoy at your upcoming Easter celebration or just because... they're that good!

Thanks, Molly. Can't wait to share more of your deliciousness with our readers!

I'm a cupcake fiend! And I love anything cute and colorful having to do with Easter. So here are some of my favorite Easter cupcakes from our site!

Click on the photo or the link to see the whole party...

Lynlee's Petite Cake's Bunny Easter Egg Hunt Party

Frog Prince Paperie's Preppy Bunny Party

Andy M's The Bunny is Here!

Piggy Bank Parties' A Springin' Gingham Easter

Tania S's Somebunny Loves You

Melissa P's Happy Easter Party

 Nancy P's Easter Party

For more inspiration, check out all the incredible Easter parties on site, and take a look at our collections of free Easter printables!

 

I had so much fun making these yesterday! They were actually quite simple. Here's how I did it...

MARSHMALLOW SNOWMAN CUPCAKE TOPPERS

Supplies:

• White cupcakes with white frosting
• Regular marshmallows
• Jumbo marshmallows
• Oreos
• Dark Chocolate Truffles (we used Mint Creams from Trader Joe's)
• Wilton Decorating Gel in black
• Betty Crocker Cookie Icing in white (black optional)
• Shredded coconut
• Pretzel sticks
• Confetti dots
• Fruit roll
• Starburst candy (orange)

Directions:

To make the snowman face, take one regular sized marshmallow and draw a face on it using the black Wilton Decorating Gel. Try to pick marshmallows that are flat on the top and bottom so your snowman will stand straight.

To make the hat, pull an Oreo apart (use the side without the frosting). Squirt a dollop of Betty Crocker Cookie Icing on the top of one cookie and affix your chocolate candy. If you only have white icing, just use a touch less so it doesn't squish out the side. For the candy I used Dark Chocolate Mint Creams from Trader Joe's, but you can use chocolate truffles, or even Rolos. I like dark chocolate candies to match the color of the Oreos.

To make the carrot nose, take one orange Starburst and cut tiny angled slivers. You can easily get 20 noses from a single orange Starburst.

To attach the nose, cut a small slit in the front of the marshmallow and push the nose into the marshmallow.

To make the body, first trim about 1/4 of the jumbo marshmallow off the bottom. This can help even out the marshmallow if it got a little squished in the bag.

Put a dab of the white Betty Crocker Cookie Icing on the back of three confetti dots then attach them to the front of the body. And finally, to add the arms, stick pretzel sticks into the sides of the jumbo marshmallow.

To make the scarf, cut slices of fruit roll that are at least 6 inches long and 1/4 inch wide.

To create the fringe, use a sharp knife and make 3-4 cuts at each ends, each about 1/2 inch long.

Now it's time for assembly.

Start with your white frosted cupcake.

Add the body.

Now add your snow. First I attached shredded coconut. You can optionally sprinkled on some white sanding sugar to give it a little sparkle.

Put a little swirl of the white Betty Crocker Cookie Icing on the bottom of the head, and set it on the body.

Now add the scarf - just wrap it around the base of the head.

And finally, to attach the hat put a swirl of the the Betty Crocker Cookie Icing on the bottom of the cookie, and set it on the head.

One thing you can run into putting this together, is that if your marshmallows aren't flat, the head and hat can slide off before the cookie icing firms up. It's best to pick marshmallows that aren't too lopsided. And when you cut off the bottom of the jumbo marshmallow, use it as an opportunity level it out.

And voila! Aren't they cute?

Almost too cute to eat... but not quite. :)

 

We get so many beautiful, cool, and creative Halloween parties added to our site, I love seeing them show up! I thought I'd highlight my favorite Halloween treats to give you some ideas for your own parties. Enjoy and... yum!!

(Click on the photo to see the party the treat is from.)

Amazing, right?

For more Halloween inspiration, check out these great Halloween parties from our site. Also, see all our free Halloween printables collections here.

How absolutely incredible is this wedding dress cupcake! When I saw the tutorial Vanessa from Apple Blossom Cupcakes put together, my mouth dropped open. You mean, with this tutorial I don't need to be a fondant artist like Vanessa to make something so beautiful?!

So if you want the simple steps, here you go... brought to you by Vanessa. :)

I love working with fondant and creating little artistic wonders. For a close friend’s wedding, I remade her dress out of fondant and cake which was a hit at her bridal shower!

You can color the dress to match the bride's dress and even add embellishments that match the flowers and dress details!

SUPPLIES:

• 2 cupcakes baked and unwrapped
• 1 cup of icing (bagged)
• 1 lollipop stick
• Rolling pin
• Fondant
• Ruffled fondant cutter
• Paint brush
• Water
• Plate
• Spatula
• Choice of fondant tools

DIRECTIONS:

(To make the top of the dress)

Roll out a thick piece of fondant. Fold it over a popsicle stick.

Cut out your wedding dress top design.

(To make the skirt)

Place a dab of icing on your plate and stack your cupcakes, gluing the cupcakes together with icing as well.

Ice the entire cupcakes and smooth over with your spatula.

Roll out a medium piece of fondant and roughly cover your cupcakes.

Use a fondant cutter, cut out a ruffle. Using your choice of tools, roll out each piece to make the petals of the skirt.

‘Glue’ the ruffles in layers on your cupcakes using a paint brush and water, starting at the bottom and moving your way up. Keep adding layers until you are done.

Lightly press the dress ‘top’ lollipop stick into the base and you are done! Beautiful!

You can add embellishments to personalize the dress or keep it plain and simple!

Thank you, Vanessa, this is incredible!!

And if you don't have time to make the dresses yourself for your next party or shower but still want some, Vanessa sells this variation in her Etsy shop, and can ship them directly to you.

Also, check out all of Vanessa's inspired fondant toppers at Apple Blossom Cupcakes!

 

Our first giveaway with Just Sugar Coat It! was so successful, Marcella, the brainchild behind the operation and a baker extraordinaire, has decided to do another one with us! This time, she's giving away a $75 gift certificate to her store. Thank you, Marcella!

Being a baker herself, Marcella is always looking for new baking products to fuel her passion and loves sharing them with her customers. Plus she loves sharing on her blog tips and tricks to becoming a great baker.

Take a look at some of the new products in her shop...

 To enter, just “like”  Just Sugar Coat It! on Facebook and leave a comment at the end of this post saying you did just that.

We’ll pick the winner at random on Thursday, August 9th at 10:00PM (PST).  Any entries after that won’t be considered, sorry. We will use random.org to generate our winner and will notify you by email. This giveaway is open to U.S. residents only.

Brenda Raleigh!! Congratulations!!

You were the 32nd person to like  Baker’s Stock on Facebook and won a $50 gift certificate to their store.

Happy baking, Brenda!

And thank you to everyone who entered. Have you entered our Silhouette Cameo giveaway yet? The more times you share on Facebook, the more entries you get!