Michaelmas Cupcakes

One of our family's favorite ways to celebrate Michaelmas is with cupcakes. Bake Devil's Food cupcakes, decorate with chocolate frosting, and serve with cocktail "swords" (Playmobil swords work great too!) to help St. Michael defeat the "devil”!

You can find additional pictures over at Shower of Roses 

and more recipes for Michaelmas in the archives! 

Grant us with Michael still, O Lord, 

Against the Prince of pride to fight; 

So may a crown be our reward, 

Before the Lamb’s pure throne of light. 

- Excerpt from "Hymn in honor of St. Michael the Archangel"

Happy Michaelmas!

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St. Matthew Winged Cupcakes

The following recipe was submitted by Julie Machado, from Marta, Julie e Maria, for the feast of St. Matthew. Thank you, Julie!

A symbol for St. Matthew is a winged man or angel. Some link it to the geneology at the beginning of his Gospel while others to the angel that appeared to Joseph. I had the idea to make winged cupcakes, with the figure of a man, but you could also draw a lion for St. Mark, an ox for St. Luke or an eagle for St. John and put on the wings. (View the various symbols here.)

First, melt some chocolate, put it in a frosting dispenser or plastic bag with the tip cut off and draw angel wings on wax paper. Let them set in the refrigerator.

Make cupcakes and frost them according to whatever recipe you like best. I used a sugar and spice recipe from a cupcake book. Draw a man stick figure on the cupcakes using the melted chocolate. Stick the wings on.

It is hot here so my wings started melting pretty fast out of the refrigerator.

"Such was his intention when, behold, the angel of the Lord appeared to him in a dream and said, “Joseph, son of David, do not be afraid to take Mary your wife into your home. For it is through the holy Spirit that this child has been conceived in her."  Matthew 1:20

Additional recipes for the feast of St. Matthew can be found in the archives.

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Pumpkin Angel Food Cupcakes for Autumn Guardian Angels Feast

I am not intentionally getting Catholic Cuisine on the pumpkin bandwagon, but Fall brings many pumpkin flavored foods, which I love. Some people think that it goes a little overboard this time of year, but fall being harvest time and the time of pumpkins is part of God's natural cycle.  So to celebrate the fall season and the Feast of the Guardian Angels, a great combo cupcake.

Pumpkin Angel Food Cupcakes

1 box angel food cake mix
1 tbsp flour
1 1/2 tsp pumpkin pie spice
3/4 cup canned pumpkin
1 cup cold water

Heat oven to 350 degrees and line muffin tin with 20 cupcake liners. In a mixing bowl beat cupcake ingredients on low for 30 seconds. Beat on medium speed 1 minute and pour into the cupcake liners just under rim. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool. Frost with buttercream frosting or other frosting of choice.

~ ~ ~ ~ ~ ~ ~

Angel of God, my guardian dear,
To whom God's love commits me here,
Ever this day, be at my side,
To light and guard,
Rule and guide.
~Amen.

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St. Therese Cupcakes

The end of September marks the beginning of a full week of very popular saint feast days. While it's not very healthy to enjoy dessert every night, there are a few weeks where I make an exception and this is one. For St. Therese of the Child Jesus I always make white cupcakes with roses on top. At least with cupcakes, you can easily share with the neighbors, right?

“When I die, I will send down a shower of roses from the heavens, I will spend my heaven by doing good on earth.” -- Thérèse de Lisieux

~~~~~

Just a note -- there are many more ways to top a cupcake with roses than by creating them with decorator frosting. If decorating just isn't your thing, try the baking aisle at the grocery store to see if they have candy roses for cake decorating. There is a candy store near my home that carries rose-shaped butter mints -- I think those will top my cupcakes this year. Wilton makes a rose mold for molding melted chocolate, and that's a great option. You can also make roses from fruit roll-ups, so there are lots of options and you are not to be put off by the roses!

White Cupcakes

1 cup white sugar
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 cup milk

Preheat oven to 350 degrees F.
Line a 12-cup muffin pan and a 6-cup muffin pan with paper liners.
In a medium bowl, cream together the shortening and sugar.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk and beat until batter is smooth.
Pour or spoon batter into the liners (I like to use an ice cream scoop filled about 2/3).
Bake 15-20 minutes or until they test done with a toothpick.
Cool and frost with desired frosting.

For the St. Therese cupcakes I used a traditional decorator frosting to frost the cupcakes and then make the roses (clear vanilla is not necessary, just use ordinary vanilla extract -- most of the other ingredients you probably have on-hand).

Makes 18 cupcakes.

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Eggnog Cupcakes with Eggnog & Rum Buttercream Frosting

Eggnog Cupcakes

adapted from Wendy Paul

Ingredients:

• 1 box yellow cake mix
• 1 cup eggnog
• 3 eggs
• 1/2 tsp rum extract
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Directions:

In a large bowl, beat together the cake mix, eggnog, eggs, extracts and spices for two minutes. Batter will be thick. Fill paper cupcake liners 3/4 full. Bake at 350 degrees for 15-18 minutes, or until lightly golden and springs back when lightly touched. Cool completely.

Eggnog & Rum Buttercream Frosting

Ingredients:

• 2/3 cup butter, softened
• 1/2 tsp rum extract
• 1/4 tsp vanilla extract
• 3-4 Tbsp eggnog
• nutmeg
• 5 cups powdered sugar

Directions:

In the bowl of a stand mixer, beat together butter and extracts until blended and creamy. Gradually add powdered sugar in, about 1 cup at a time, until frosting forms a paste. Add eggnog in between powdered sugar additions until the frosting begins to come together and make the frosting stiff yet spreadable and creamy. Blend in the pinch of nutmeg, if desired.



Frost cupcakes with eggnog buttercream and sprinkle with additional nutmeg.

Meri Meri also makes a set of 48 cute cupcake toppers for the 12 Days of Christmas. 

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St. Jerome and the Lion Cupcakes

St. Jerome and the Lion Cupcakes

11 leftover cupcakes from Michaelmas - frosted with a swirl of white and chocolate frosting

1 - 6" yellow cake - I ran out of frosting so I just trimmed off the top and flipped it over

3 Hershey Kisses for the eyes and nose and a little more chocolate frosting for the mouth

Quick and easy! 

Every year on September 30th my children pull our copy of St. Jerome and the Lion off the bookshelf.  This book is currently out of print,  but you may be able to find a copy at the library!  Cay Gibson has an excellent study guide to go along with it in her book Catholic Mosaic.  If you'd like to be entered to win a copy of Catholic Mosaic, hop on over to my other blog, Shower of Roses, and leave a comment!

Happy Feast of St. Jerome! 

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A Cupcake Rosary for Our Lady

The following post was submitted by Adoro Te Catholic Home Educators.  You can visit them on Facebook.  The girls in The Little Women’s Hospitality Club did an amazing job creating this Cupcake Rosary for Our Lady! 

Adoro Te Catholic Home Educators of Connecticut capped off their annual end-of-the-year May Crowning with a Rosary. A cupcake Rosary, that is. The 10-12 year old girls in The Little Women’s Hospitality Club (part of Catholic Children’s Clubs) baked dozens of fluffy “beads,” arranged the edible display, and served it to 100 hungry children and their moms.

Each cupcake was adorned with an image stamped in marshmallow fondant. The Hail Mary beads (standard-sized cupcakes) were baked in brown cupcake papers and stamped with a rose cookie mold from The Springerle Baker. The Our Father beads (baked in a Texas cupcake pan *) were stamped with a Greek cross surrounded by a Greek inscription that reads, “May the Blessings of the Lord be upon you.” We used a bread stamp from Prosphora Stamp Central.

The medal centerpiece was stamped with a Madonna and Child icon bread stamp, also from Prosphora Stamp Central, and baked in a Fat Daddio’s aluminum round cake pan. The crucifix was stamped with a Crucifixion springerle cookie mold from House on the Hill. It was baked in a rectangular Fat Daddio’s aluminum bread pan.

*Baking tip: To ensure straight, even crowns on your Texas cupcakes, place one cupcake pan on top of the other. Spray both pans with cooking spray and fill one pan ¾ of the way with batter. Invert the second pan and place it evenly atop the filled pan for baking.

The recipe for the marshmallow fondant can be found here.

Stamping marshmallow toppers: Dust your work surface and the stamp with powdered sugar. Roll out the marshmallow fondant like you would cookie dough. Press the stamp into the fondant, cut out design with a circle cutter, and remove the topper before stamping the next section of fondant. Be sure to dust your stamp every time you stamp the dough.
Use frosting to attach the topper to the cake.

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Dragon Cupcake Cake for St. George

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda.

With a cold front blowing in dropping our temps by 20-30 degrees, I did not want to head to the store with the baby to get supplies to make one of our traditional Dragon Cakes, so I decided to see what we had in the pantry. We had a gluten free chocolate cake mix, candy melts and the makings of this frosting which tasted good but could have used more powdered sugar to set up better.

This is what it looked like before decorating. The layout is pretty simple. I cut one cupcake in half to use for the eyes. Melted candy melts piped from a ziploc bag make the spikes and claws. 

Happy Feast of St. George, the dragon slayer!

O GOD, who didst grant to Saint George strength and constancy in the various torments which he sustained for our holy faith; we beseech Thee to preserve, through his intercession, our faith from wavering and doubt, so that we may serve Thee with a sincere heart faithfully unto death. Through Christ our Lord.

Amen.

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Vatican Flag and Pope Francis' Papal Coat of Arms Cupcake Toppers {Free Printables}

We are baking cupcakes to celebrate the Solemnity Feast of St. Joseph and the Installation of Pope Francis today.  I thought I would upload and share the cupcake toppers I created with you all.  Here are the links:

Vatican Flag Cupcake Toppers

Pope Francis' Papal Coat of Arms Cupcake Toppers 

Prayer to Saint Joseph for the Whole Church

O Glorious Saint Joseph, you were chosen by God to be the foster father of Jesus, the most pure spouse of Mary, ever Virgin, and the head of the Holy Family. You have been chosen by Christ's Vicar as the heavenly Patron and Protector of the Church founded by Christ. 

Protect the Sovereign Pontiff and all bishops and priests united with him. Be the protector of all who labor for souls amid the trials and tribulations of this life; and grant that all peoples of the world may be docile to the Church without which there is no salvation.

Dear Saint Joseph, accept the offering I make to you. Be my father, protector, and guide in the way of salvation. Obtain for me purity of heart and a love for the spiritual life. After you example, let all my actions be directed to the greater glory of God, in union with the Divine Heart of Jesus, the Immaculate Heart of Mary, and your own paternal heart. Finally, pray for me that I may share in the peace and joy of your holy death. Amen.

St. Joseph, Patron of the Universal Church,
Ora Pro Nobis! 

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Italian Cream Cupcakes

The following recipe was submitted by Hi Cookery in honor of today's feast of St. Joseph and the Installation of Pope Francis. Thank you Highlander and Islander!  Update: I just created a Vatican Flag Cupcake Printable for you all. Here is the link! 

Habemus papam—we have a pope! Congratulations to Cardinal Jorge Mario Bergoglio, former Archbishop of Buenos Aires, Argentina, who was elected as the 266th pope of the Roman Catholic Church on March 13, 2013. This is a significant event for the billions of Catholics worldwide as the church struggles to stay grounded in Christian morality in a predominantly secular society, deal with scandals and controversy, continue its rich historical traditions, grow in modern times and still keep the faith.

Succeeding Pope Benedict XVI, Francis is a Jesuit priest of Italian immigrant parents in Argentina, whose papal name was taken after St. Francis of Assisi, the patron of Italy. Before first blessing those gathered in St. Peter’s Square in Vatican City on the night of his election, Pope Francis asked that they pray for him. He surely needs our prayers, as being head of the church is not an easy task.

While baking Italian cream cupcakes for a pope prayer party for Islander’s brother’s students, we prayed that the Holy See is made an instrument of the Lord’s peace during his tenure as pope. We topped the cupcakes with tiny Vatican flags instead of a pecan for a festive Francis food. May God bless Pope Francis!

Recipe
(Adapted from Cupcakes: From the Cake Mix Doctor by Anne Byrn)

For the Italian Cream Cupcakes

• 1 box (18.25 ounces) yellow, white or French vanilla cake mix (we recommend Duncan Hines brand)
• 1 1/3 cup water
• 2 tablespoons vegetable oil
• 3 eggs
• 2 teaspoons coconut flavoring
• 1 cup flaked coconut, sweetened
• 1 cup pecans, finely chopped

Directions

In a large bowl, combine the cake mix, water, vegetable oil and eggs. Blend well until smooth.

Mix in the coconut flavoring. Fold in the flaked coconut and chopped pecans.

Scoop the batter into 24 cupcake papers lining a muffin pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from the oven and cool on wire racks. Prepare the frosting.

For the coconut and cream cheese frosting

• 1 8-ounce block of cream cheese, softened
• ¼ cup (½ stick) butter, softened
• 1 teaspoon vanilla (we used clear vanilla flavoring)
• 3-4 cups powdered sugar, sifted
• 1+ tablespoons water or milk (optional)
• 1 cup coconut flakes
• pecan half (optional)

Directions

In a mixing bowl, beat the cream cheese until light and fluffy. Beat in the butter until well blended with the cream cheese. Stir in the vanilla. Gradually add the powdered sugar a cup at a time and mix until smooth. Add water or milk to the frosting, if necessary, to make a spreadable consistency.

Use a spatula to spread frosting on top of the cupcakes. Dip the frosted cupcakes into a small bowl of coconut flakes. Decorate with a pecan half or mini Vatican City flags.

Notes

• We used a yellow cake mix and a white coconut cream cheese frosting to match the colors of the Vatican flag.
• Boost the coconut flavor in the cream cheese frosting by substituting the vanilla for a teaspoon of coconut flavoring. Toast the sweetened coconut flakes to bring out the fruitiness as well as add some color to the cupcakes.
• The parish we attend, St. Francis of Assisi Catholic Church, is proud to bear the name of new pope!
• Make Italian cream cupcakes for the installation of Pope Francis on March 19, the Feast Day of St. Joseph, or on October 4, the Feast Day of St. Francis.

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Lemony Sunshine Cupcakes (easy peasy!)

photo source


Today is the feast of Blessed Francisco and Jacinta Marta, visionaries at Fatima.

A few years ago I created these Lemony Sunshine Cupcakes for the Feast of Our Lady of Fatima and they were so easy and yummy, I am creating them again today.

As you know, it was at Fatima, during Our Lady's apparitions, that the miracle of the sun occurred, and thus images of the sun are often used as symbols of Fatima.

I saw the recipe for these Sunshine Cupcakes made on the Food Network as the winner of a recipe contest. We all love lemon desserts at our house, so I knew these cupcakes would be well-liked. I hung on to the recipe and the Feast of Our Lady of Fatima seamed like the perfect opportunity.

The cupcakes did not disappoint. They are very lemony, and though I'm a huge cake snob, they tasted pretty darned good for a doctored box mix. I love the lemon curd in the very center, and the shortbread cookie crust. They are really sort of a mini cake tart, if ever there was such a thing. The cake is moist and tangy, but perfectly complimented by the gooey lemon curd and the sweet, crunchy crust. I altered the recipe only in that I used all the crumb mixture for the crust because I wanted the tops to be bright yellow and sunny, with the spot of curd unobstructed.

Lemony Sunshine Cupcakes

makes 18 cupcakes

Printer version

1 1/3 cups shortbread cookie crumbs, (I used one bag Pepperidge Farm Chessmen cookies or you could use Lorna Doone)

1/4 cup granulated sugar

4 T. unsalted butter, melted

For the batter:

8 ounces cream cheese, at room temperature 

1/2 cup sour cream

2 large eggs, at room temperature

1/4 cup vegetable oil (or canola or sunflower or safflower)

1/4 cup water

1 small box (3.4 ounce) instant lemon pudding

1 (18.25 ounce) box lemon cake mix (I used Betty Crocker Super Moist)

1/3 cup lemon curd (store bought or homemade)

Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 cupcake liners; set aside.

Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside. Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping. (I used all of it in the bottoms.)

In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be thick.

Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.

Scoop the lemon curd into a small sandwich-size resealable bag. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4-inch piece from corner of bag.

With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs (if desired).

Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.

Serve cupcakes warm from the oven or at room temperature.

Source: Food Network

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Heavenly Rose Garden Cupcakes

"My mission-to make God loved-will begin after my death.

I will spend my heaven doing good on earth.

I will send a shower of roses."

Happy feast of St. Therese!   Originally I thought I would make another Rose cake in honor of today's feast, but since we just had cake for the feast of St. Michael, and with the feast of the Holy Guardian Angels (and our 13th wedding anniversary!) tomorrow, and then the traditional feast of St. Therese on Wednesday, I decided to make a quick batch of cupcakes - decorating some for after dinner and saving the rest for later.   I still don't have the buttercream roses perfected, but it has been fun to practice!

Supplies

Cupcakes
Buttercream Frosting (recipe below)
Wilton 1M tip & Pastry Bag
Wilton Color Mist Food Spray (optional)

Buttercream Frosting

Adapted from Wilton

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla extract (they suggest clear, but I only had regular)
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

*This makes enough to frost approximately 14-16 cupcakes

Directions

Make frosting. In a large bowl, cream the shortening and butter with an electric mixer.  Add vanilla.  Gradually add the powdered sugar, one cup at a time, beating well on medium speed.  Continue beating at medium speed and add the milk a little at a time, until the frosting reaches desired consistency for piping.  

Using a Wilton 1M tip and pastry bag, make a rosette on the top of each cupcake by swirling a circle from the center outward.  You can watch a video tutorial here.

Spray each cupcake, if desired, with the color mist food spray.

You can find additional recipes in honor of St. Therese in the archives! 

St. Therese, the little flower,

please pick me a rose from the heavenly garden

and send it to me with a message of love; 

ask God to grant me the favor I thee implore 

and tell Him I will love Him each day more and more.

St. Therese, the Little Flower, 

Pray for us!

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Divine Mercy Cake

This beautiful cake was submitted by Cynthia Engle, in honor of today's feast of Divine Mercy. Thank you Cynthia!

Anyone can make this cake. All you need is a cross cake mold, cupcake pans, letter shaped cookie cutters and a little imagination.   The cross cake was baked in a Wilton Cross Cake mold, easily accessible at any craft store selling Wilton products. It is also available at various internet sites.

We covered the cake in white fondant, but you can frost it with your favorite icing if preferred. The lily is made from pressed gum drops. If you are not adept at sugar flowers, you can either forgo this step or buy a commercial decoration that fits the theme. The rays are mini cupcakes, frosted and then sprayed with Wilton color spray or red and blue. You can also just use food coloring in your icing, but the spray gives it a more ethereal image. The cupcakes surrounding the cake are full sized cupcakes with “Jesus I Trust In You” spelled out with letters cut from pressed gum drops with letter cookie cutters. An alternative is to cut and bake cookie letters and place those on the full sized cupcakes. We chose to use three different flavors for the Cross, the mini cupcakes and the full sized cupcakes, but you can use one flavor, using commercial cake mixes or a favorite homemade cake of you own choosing.

Arrange the mini cupcakes in cascading rays along the side of the cross and arrange the larger cupcake with the letters to form the message around the cake or wherever it fits best in your space. This is a little time consuming, but very easy and extremely impressive when served.

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Mint Crunch Cupcakes with Candy Shamrocks

Just like the leaves on each shamrock I see, 

there are three parts to the Holy Trinity. 

First is God the Father, then Jesus, His only Son, 

and the Holy Spirit together as One.

I recently agreed to help a friend provide treats for our Coffee Hour after Mass this coming Sunday.  She choose the Sunday closest to March 17th so that we could incorporate St. Patrick's Day!    I will be making a couple of the treats and she is going to borrow a couple of my cookie cutters to make cookies, in addition to a big Rainbow Fruit platter and some Irish Cream coffee creamer.    The dear owner from our local Catholic book store will be bringing St. Patrick and St. Joseph Holy Cards to set on the tables, in addition to a couple statues as well.  It should be lots of fun!

I have a few extra cupcakes in my freezer, so I made a sample cupcake to see how it would look.   I've made Shamrock Mint Cupcakes in the past, but this time I decided to use my Shamrock Chocolate Mold to make candies to decorate the cupcakes.  Didn't it turn out cute?

Mint Crunch Cupcakes with Candy Shamrocks

Supplies:

Chocolate or Mint Chocolate Cupcakes
Milk Chocolate Frosting
Wilton Mint Crunch Sprinkles
Green Candy Melts
2-Inch Shamrock Chocolate Mold

To Make Shamrock Candies:

Melt Green Candy Melts.

Fill each Shamrock with the melted Green Candy.   For the 2-inch mold, each shamrock required 3 candy melts.  Tap against counter to remove any bubbles and then fill the molds completely, if needed.   

Assemble Cupcakes:

Spread Chocolate Frosting on top of each cupcake.  
Add Mint Crunch Sprinkles.
Top with Shamrock Candy.

Here are a few more great shamrock candy molds and baking supplies for St. Patrick's Day:





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St. Valentine’s Sweet Pizza

 

SAINT VALENTINE

Priest and Martyr

~~~

Here is a yummy and semi healthy treat.

I found my inspiration from here.

Last year I used a boxed brownie mix and skipped on the suggested cream cheese spread.

This year I’m following a recipe for Chocolate Cupcakes found at Elana’s Pantry.  I’m also using her Vegan Chocolate Frosting.  It has quickly become a family favorite.  These cupcakes even passed the test for extended family who despises coconut flour and loves sugar.  

ENJOY this Sweet Treat with your loved ones on St. Valentine’s Day!

~~~

Recipe: Chocolate Cake/Cupcakes

Prep Time: 10 min. | Cook Time: 15 min.| Difficulty: Easy | Servings: 6-8 Cupcakes or 1 - 8in round cake

INGREDIENTS:

• 3 eggs
• 1/4 cup coconut flour
• /4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup grapeseed oil
• 1/2 cup agave nectar

PREPARATION INSTRUCTIONS:

• In a med. bowl, mix coconut flour, cocoa powder, salt, and baking soda.
• In a large bowl, mix eggs, oil, and agave.
• Add dry ingredients to the wet ingredients.  Mix well.
• Grease cake pan with coconut oil or line cupcake pan with 1/4 cup of batter
• Bake at 375 ° for 10-15 minutes or until middle is set.
• Cool and cover with icing and heart-strawberries.

NOTES:

I recommend that you adjust the amount of agave nectar to suit your taste.  This was a bit sweet for me. 

----

Recipe: Chocolate Icing

Prep Time: -- | Cook Time: 25 min.| Difficulty: Easy | Servings: enough frosting to lightly frost 2 dozen cupcakes

INGREDIENTS:

• 1 cup dark chocolate chips
• 1/2 cup grapeseed oil
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• pinch of sea salt

PREPARATION INSTRUCTIONS:

• In a small saucepan over very low heat, melt chocolate and grapeseed oil.
• In a large bowl, mix eggs, oil, and agave.
• Stir in agave, vanilla and salt.
• Place frosting in freezer for 15 minutes to chill and thicken.
• Remove from freezer and whip frosting until it is thick and fluffy.
• Frost cake

NOTES:

“This gluten-free, dairy free and creamy chocolate frosting” fools everyone who tries it.  Sparkles and dad even ate the frosting in its solid state.  I love the sea salt!

----

Love Berries

INGREDIENTS

• strawberries

PREPARATION INSTRUCTIONS:

• remove the stem by cutting a small triangle into the top of the strawberry
• slice strawberry in half – horizontally

NOTES:

Best with fresh strawberries. Pin It

In Honor of the Most Holy Rosary :: An Edible Rosary Link-Up!

Since I had been asked to bring all the treats to serve after Mass this past Sunday, I decided this was the perfect opportunity to make another Cupcake Rosary!

This year we made our Cupcake Rosary with Pumpkin Cupcakes topped with Cream Cheese Frosting and added Fall themed Sprinkles to the tops of the Our Father "beads."   We also used a milk chocolate cross for the Crucifix.

Just like in the past, we'd LOVE to see any of your edible rosary creations made this year in honor of the Most Holy Rosary and the feast of Our Lady of the Rosary, which was just celebrated on October 7th!

The linky will remain open through the end of the month.

Reminder: You have until midnight (PST) to enter our St. Therese Apron Giveaway, if you haven't already!

Regina Sanctissimi Rosarii, Ora pro nobis!

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The Flowers of Wreath III Cupcakes

"Little Flowers Girls' Club® is a Catholic program for girls ages 5 and up based on learning Catholic virtues through the lives of Catholic saints, Scripture and the Catechism of the Catholic Church. Developed by a Catholic mom of nine, Rachel Watkins, and based on Fr. Lasance's Catholic Girls' Guide, the Club strives to bring the Catholic faith alive and inspire the girls to become authentic Catholic women..." Read more here.

For the past three years I have been leading a Little Flowers Girls' Club, a  for my girls and some of their friends.  It has been such a rewarding experience and my girls have absolutley loved being Little Flowers.

In addition to the suggestions in the Leader's Manuals, I started creating a series of Notebook Pages to go along with each virtue/saint, and also have really enjoyed coming up with snacks (or "Catholic Cuisine!") that  tied in the Saint and/or Flower for each meeting.

This past year, for Wreath III, I ended up sticking with a flower theme, and was able to come up with a cupcake for each of the 9 meetings.   Sometimes I would have all the supplies ready for the girls to decorate their own cupcakes (which the girls loved) and other times I had the cupcakes pre-decorated.  I've posted about them in my individual posts about each meeting, but I thought I would consolidate them all into one post as well, to share with you all here.  Now to finish up my plans for this coming year, including "Saintly Symbols Cupcakes for Wreath IV" before our first meeting later this month!

Meeting One :: Mary & Martha,  Eutrapelia, Dandelion

Dandelion Cupcakes
Our Complete Meeting for Eutrapelia

Pumpkin Cupcakes topped with Cream Cheese Frosting

 and decorated as Common Dandelions

Served with "Dandelion Yellow" Punch

Meeting Two :: Ruth & Naomi, Friendliness, Morning Glory

Morning Glory Cupcakes

Our Complete Meeting for Friendliness

Cupcakes decorated with white icing, Blue and Yellow Sparkle Decorating Gel, and yellow Skittles

Meeting Three :: St. Margaret of Scotland, Initiative, Black Eyed Susan

Black Eyed Susan Cupcakes

Our Complete Meeting for Initiative

Orange Muffins topped with Cream Cheese Frosting, to be decorated by the Little Flowers with homemade Black Eyed Susan Chocolates (using this candy mold and candy melts) and the options of green mint meltaways, green color mist and/or green glitter gel.

Meeting Four :: St. Zita or Proverbs 31 Woman, Orderliness, Cranberry

Cranberry Cupcakes
Our Complete Meeting for Orderliness

To make these delicious cupcakes, I used a package of Yellow Cake Mix, replacing the water with Orange Juice and added 1 cup of frozen cranberries and 1 cup of white chocolate chips.  We topped them with some Cream Cheese Frosting, homemade Sugared Cranberries (Craisins would be a simple alternative), and served them with Sparkling Cranberry Juice.  

Meeting Five :: St. Felicity and Her Seven Sons, Self-Control, Amaryllis

Pink Amaryllis Cupcakes
Our Complete Meeting for Self-Control

I started with Pink Cupcakes, with the help of a Strawberry Cake Mix, topped with Frosting.  Using this Lily Mold I then topped the cupcakes with Pink (the color for this virtue) Amaryllis Flowers (the flower for this virtue) homemade with Pink and Yellow Candy Melts.  

Meeting Six :: St. Anne, Mother of the Blessed Mother, Responsibility, Mum

Mum Cupcakes
Our Complete Meeting for Responsibility

These cupcakes were inspired by a recipe in What's New, Cupcake?: Ingeniously Simple Designs for Every Occasion.   They would be great to make this coming weekend for Mother's Day, anytime this month for our Blessed Mother during her month of May, or in July for the feast of St. Anne.  You can find the directions in the archives!

Meeting Seven :: St. Bathildis, Patience, Lily of the Valley

Lily of the Valley Cupcakes

Our Complete Meeting for Patience

Chocolate Frosted Cupcakes, decorated with White Chocolate Chips and green frosting or Sparkle Gel.  

Meeting Eight :: Mary Mother of God, Cheerfulness, Blue Phlox

Blue Phlox Cupcakes

Our Complete Meeting for Cheerfulness

I wasn't sure how I was going to decorate the cupcakes this month. . . After looking at various images online of Blue Phlox Flowers I ended up making a little bit of blue frosting.  Using a round frosting tip, I put five drops (my kids said they looked like hershey kisses) on each cupcake, then, using the tip of a knife, I pulled the frosting drops towards the center, creating the flowers.   I am a total amateur at this sort of thing, but I thought they turned out nicely!

The Blue is for Our Blessed Mother and the Five Petals represent the five dimensions of Cheerfulness:  Marian, Courageous, Heroic, Consistent, and Contagious.

Meeting Nine :: St. Julie Billiart, Fortitude, Hyacinth

Pink Hyacinth Cupcakes

Our Complete Meeting for Fortitude

When I was looking for ideas, Charlotte mentioned that Pink Popcorn came to mind.  I thought that was a perfect idea, but since I didn't have all the ingredients I opted to make the pink hyacinths using some pink Smooth & Melty Petite Mints (I had purchased a few bags at 75% off in January from Hickory Farms and had one left) along with a little green frosting for the leaves.  I also sprayed the white base frosting with a little green, before adding the candies.  I thought they turned out cute, and they were very yummy despite the fact that my six year old pointed out that "the chocolate cake even looks like dirt!"

You can view all of my posts for Wreath III here. 

St. Therese, the Little Flower of Jesus, 

Pray for Us!

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