In September, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.
What, you’ve never heard of a Cupcake Kabob before?!
The first thing I did to prep the kabobs was grab a bunch of these:
And a bunch of these:
If I could help it, I didn’t want to repeat colors on each kabob, so I skewered the candied fruit slices on the sticks so I could get a feel for how things would pan out.
The next several steps are the same ones I followed to make the Lamington Mini-Cupcakes. In fact, the same mini-cuppies were used, so I just repeated the photos here in case you missed the Lamingtons post (shame on you, by the way).
Like I mentioned before, it made a BIG batch…which is good when you have lots of kabobs to create!
The icing was a simple paste made of warm milk and confectioner’s sugar.
Each mini cupcake was hand-dipped in the icing,
and the excess was given a moment to run off.
Here’s the tricky part…you have to refrain from just gobbling these up after they are dipped. It’s difficult, let me tell you! Especially since they are so miniature and cute!
Since I managed a sliver of self-control long enough to add some sugar sprinkles, this was the final result:
Now, repeat a million times with various colors of sugar sprinkles.
Okay, maybe not a million, but MANY times nonetheless.
Mmm. If you are the impatient type, you could just stop here, slap these babies on a plate, and call it a day. You just wouldn’t be able to call them “kabobs.”
I then added one cupcake of each color (orange, yellow, pink) to a skewer, alternating fruit slices in between.
And repeat. And repeat. And repeat. And repeat….
Since these were for a bake sale, I wrapped each one in cellophane, tied the ends with cheerful yellow ribbon and called it a day.
They were absolutely darling.
And I was absolutely spent.