Cupcake Cake Bites

CAKE BITES!! It’s been a while, I know. I really have fun making these – I’ve made giant bites, golden bites, music bites, ice cream bites, santa bites, football bites, baby shower bites, and now…

CUPCAKE CAKE BITES. They are not perfect. They are not all the same size. But this is what happens when you try something for the first time – you learn some stuff, and next time, they will just look even better!

Cupcake Bites 5

Aren’t they just so bright and colorful and happy? Don’t they just want to make you sing and dance? Don’t worry, if they don’t, the amount of sugar in them will. I’m sorry that I will not reveal my from-scratch cake and icing recipe here, but no worries. You can pretty much use any cake and icing recipe you want to make these bad boys. I used chocolate cake and chocolate icing for these, since that’s obviously the best combo ever.

Cupcake Bites 1

Doesn’t everyone love a fun goodie bag? These treats were made to celebrate Administrative Professionals Day at our office, so our three amazing admins took home these little baggies of treats…

Cupcake Bites 3

I had some fun taking photos…it’s been a while since I whipped out my camera, too. Good times had by all ME!

Cupcake Bites 4

And don’t they kind of resemble my summertime cupcakes I posted about a couple of years ago? The similarities are UNCANNY. And by uncanny, I mean that they both look like cupcakes. And the real cupcake would squash the cake bite cupcakes with a flick of it’s frosting.

summer cupcakes


Pink Champagne Icing + Wilton Dessert Decorator

Over the weekend, I made some of Martha’s strawberry cupcakes, but I wanted to make icing using pink champagne. The cake itself is nice and light, with little pieces of strawberry scattered throughout, and this made a great, sweet addition! I snagged this recipe from The Daily Dish. It’s delish!

{please ignore the vanilla…I didn’t use any vanilla in this recipe!!}

Strawberry Champagne Icing

  • 3 1/4 c. confectioners’ sugar
  • 1 c. butter, softened
  • 3 T. pink champagne
  • 1/4 – 1/2 tsp. strawberry extract (to taste)
  • 1/4 tsp. Wilton pink food coloring

Beat the butter until it’s nice and creamy.

Then, on low speed, use your mixer to slowly add the confectioners’ sugar until well blended. Add the champagne and strawberry extract.

Turn your mixer to high and blend for 3 or 4 minutes.

And then, I got to break out a new tool! A cake decorator that I got for Christmas, but hadn’t gotten to use yet!!

It was AWESOME – incredibly easy to decorate, with hardly any mess at all.

As you can see, I made a lot of mini cupcakes…but if you know me, you know I’m incredibly impatient. So after a while, I started making larger cakes too in my silicone cupcake “wrappers.” Let’s just say it was a GREAT call.

I even packaged a few up for some friends!

Making the icing was so easy, and then using the decorator made it even easier to do. Cheers!