Sweetart Cupcake from Tweedle Dee Designs

For those of  you who don't know, I am also the co-creator of the fun site Crazy Domestic. Each month on Crazy Domestic, my SIL and I invite a special "expert" to do a workshop series on their area of expertise. During the month of August, Crazy Domestic readers were privileged to hear from Brandi, the amazing creator of Tweedle Dee Designs. Each Wednesday Brandi gave tips and info all about the art of a cupcake in her series titled "Cupcake Love." This series went over so well on Crazy Domestic that I asked Brandi to be a permanent guest right here on somewhat simple showing all of us more party and baking ideas! She has decided to make somewhat simple her permanent home every second Friday of the month! I am so excited for this!

She is here today (because I couldn't wait til next month!) to show a fun idea she calls The Sweetart Cupcake.

Hi, I'm Brandi- Owner & Designer of Tweedle Dee Designs and I'm so excited to be a guest blogger on Somewhat Simple.  Each month we'll have fabulous party tips, inspiration and some sweet treats to share with you.  We had such a great time with our Cupcake ♥ Love Workshop on Crazy Domestic I just had to do one more cupcake how to.

♥ Sweetheart Cupcakes ♥

This sweet little cupcake starts with one of my new favorite treats, pink meringue cookies.  They're super easy to make and are fun way to top off your cupcakes.  They would also be the perfect touch to our Sweet Ballerina Party Collection.

{Meringue Cookies}

Ingredients:

3 Egg Whites

1/4 teaspoon Cream of Tartar

3/4 cup Baker's Sugar

Food Coloring & Flavoring are optional

Directions:

1.  Preheat oven to 200 degrees F.

2.  In a large bowl, beat egg whites with an electric mixer on medium speed until foamy.

3.  Add Cream of Tartar, beat on high and gradually add sugar, mixing until stiff peaks form, about 7 minutes.

4.  Place your meringue mixture into a large pastry bag fitted with your favorite decorating tip, I used a large French tip.

5. On a baking sheet lined with parchment paper or a non stick baking mat, pipe large meringue swirls about 1.5 inches in diameter and 2 inches apart.

6.  Bake meringues for 3 hours or until meringues are completely dry and crunchy on the outside.

While your delicious little meringues are cooling, bake your cupcakes.  You can use your favorite cake recipe or take a short cut and use a store bought mix (that's what I did).

With cooled cupcakes and meringues, it's time to assemble your Sweetheart Cupcakes.  Add a little buttercream or chocolate ganache to the top of your cupcake and gently place your meringue on top.  Be careful not to push too hard, you don't want to crush the meringue.

♥ Tips ♥

1.  It's easier to separate egg whites from the yolk if your eggs are cold.  After separating your whites bring them to room temperature.  This will cut down on how long you have to beat your egg whites.

2.  You can use regular granulated sugar, however, Baker's Sugar makes for a smoother meringue.  It's finer and you're less likely to have pockets of sugar crystals.

3.  To add coloring or a flavoring extract to your meringues, quickly mix in a few drops of coloring and/or 1 teaspoon of flavoring after your stiff peaks have formed.

4.  Meringues are delicious to eat by themselves, so don't feel bad if they don't make it to the top of your cupcakes.

•••

How is that for a fun cupcake?!?

Brandi will be back here in October featuring a fun Halloween idea, so stay tuned!

To have your ideas featured on somewhat simple, click HERE