Cup-cakes are so “trendy” right now – & what’s not to love about them, they look good & taste even better!
This month at my Stamp Club meeting, we made a card featuring our fabulous “Crazy for Cupcakes” Stamp Set. I got the idea from a class I went to at Jacquelyn Pederson's but I mad a few alterations.
The insert with the tab at the top has an Emergency Chocolate Cake recipe. I also played around with this as the original recipe was a bit dry & hard.
Of course we had to “ice” the cup-cakes with Dazzling Diamonds & the cherries were made to “pop” using Crystal Effects.
Emergency Chocolate Cake
4 Tbsp Flour
1/2 tsp Baking Powder
4 Tbsp Sugar
2 Tbsp Cocoa
1 Small Egg
3 Tbsp Milk
3 Tbsp Oil
Splash of Vanilla
3 Tbsp Chocolate Chips
Mix all dry ingredients in a large mug. Pour in all wet ingredients and mix well. Add Choc Chips & mix again. Microwave for 2 1/2 –3 mins.