{Free Printable} Red & Black Vday Cupcake Topper Printable

With Valentines Day just a little over a day away, we wanted to share a cupcake topper printable with you. Use them to decorate some cupcakes or special treats for your special valentine!


Hope you enjoy!


Valentines Day – Featured Products

Planning on doing some Valentines Day baking?  Check out the new section on our shop that features products specifically for Valentines Day baking!Valentines Day Product FlyerTop Valentines Day items from the shop:


Brown Cupcake Liners / Brown Baking Cups – what sizes do they come in?

Brown cupcake liners are one of our customers favorites. So we thought we’d share some details on our brown greaseproof cupcake liners and the differences in sizes.
Bakers Stock - Brown Cupcake Liners
We carry them in 3 different base sizes: Mini Base, Standard Base, Jumbo Base

MINI: The dimensions of our mini brown cupcake liners are: base:1 1 /2″ and height: 1″. The mini brown cupcake liners require a mini muffin pan. They are perfect for mini desserts.

STANDARD: The standard brown cupcake liners all have a base of 2″ and come in 3 different heights:
2″x 1 1/4″ (aka “Std”) – these are the standard height of your typical cupcake liner
2″x 1 3/8 “(aka “Special”) – these are slightly taller than the standard and give you “more” cake to eat!
2″ x 1 3/4″ (aka “Tall”)- these are the tallest cupcake liner in the standard base that we carry. You see these used most often as the cupcakery bakeries and used for special events. They are about a whole 1/2″ taller than the standard height ones.

JUMBO: The dimensions of our jumbo brown cupcake liners are: base:2 1/4″ and height: 1 7/8″. The jumbo brown cupcake liners require a jumbo muffin pan. They are great staple for the larger size muffins.

If you are a bakery, high-volume cupcakery, or specialty catering business – we recommend that you check out our Bakers Choice product line. We carry larger cases and higher volume discounts. And if you are not sure which liner and/or size is going to work for you – just email us! we’ll send on over some samples for you to try out.


{Holiday Feature} Elf Cookies by The Bearfoot Baker

Merry Christmas everyone! My name is Lisa and I have a blog called The Bearfoot Baker. Anu was kind enough to let me hang out with you today so we could make some Christmas Cookies. As I looked through her selection of cookie cutters with a friend of mine, we came up with the idea of simple elf cookies made with an ice cream cutter.

(IMAGE1) Simple Elf Cookies  via thebearfootbaker.com
Want to make some simple elf cookies for yourself? Here is how.

Supplies for Simple Elf Cookies:

Ice Cream Cutter
Flesh Colored Icing
Green Icing
Red Icing
White Icing
Brown Icing
4mm Black Edible Pearls

Have you made decorated sugar cookies before? If you haven’t don’t worry. Here is a Beginners Guide to Cookie Decorating full of videos, tutorials and tips.  You will find cookie recipes, icing recipes with videos on how to make it.

(IMAGE 2) Elf Cookies by thebearfootbaker.com

Begin by baking some ice cream cone cookies and a batch of royal icing. If you want to make a half batch of royal icing, click here for the recipe.

  • Outline the face with the flesh colored icing.
  • Outline the hat with the green icing.
  • Flood every other section of hat with green and let it dry overnight. Humidity will cause the icing colors to run together. This is called bleeding. The longer you let the icing dry, the less chance for bleeding.
  • Flood the face with the flesh colored icing and add 2 drops of white icing while the flesh color is wet. Drop in a 4 mm edible bead in each eye.


(IMAGE 3) Elf Cookies via thebearfootbaker.com

  • Next, flood the red sections on the hat and let it dry for about an hour.
  • Add a dot for the nose and a smile with the flesh colored icing.
  • Make the dark green trim on the hat.
  • Add a white dot of icing on the top of the hat.
  • Let it dry overnight.

(IMAGE1) Simple Elf Cookies  via thebearfootbaker.com
I hope you enjoyed these little guys as much as I do. Let me know if you have any cookie questions. You can email me at lisa@thebearfootbaker.com.

Merry Christmas!

{Free Printable} Spooky Halloween Cupcake Topper

It’s officially Fall! and we thought we’d help out with some of the Halloween party planning that is coming up with a free Halloween Cupcake Topper Printable!.

Halloween Printable - Bakers Stock


~ Anu

{Recipe Feature} Cherry Poke Cupcakes

With the 4th of July just a day a way, I was looking through my recipe box for a cake recipe I could make. I found a recipe I had cut out of a magazine a long time ago for a Holiday Poke Cake.


I didn’t want to make it with the traditional white cake, so I looked a little further to find a recipe for a sponge cake.  I thought I could use this recipe for cupcakes and use the Jell-O in the same way as in the cake.   I wanted my cupcakes to follow the July 4th theme, so when I purchased the Jell-O I picked a red (cherry) and a blue (berry blue).  When I poked the holes in the baked cupcakes, I tried both and even mixed them, I decided the red looked best with blue polka dot baking cups and brought the whole red, white and blue theme together.

Here’s the recipe if you’d like to give it a try!

 Cupcake Ingredients
Scant 1 cup unsalted butter, softened
1 cup superfine sugar
Pinch salt
1 teaspoon vanilla extract
4 medium eggs
Scant 1 ½ cups self-rising flour
1 package (4 serving) Jell-O Cherry Flavor Gelatin
1 cup boiling water

Line cupcake tins with baking cups.  Preheat oven to 350 degrees F.


Place the butter, sugar, salt and vanilla extract in a bowl and cream together until pale.  Beat the eggs lightly in another bowl and slowly add to the butter mixture while beating lightly.  Once all the egg has been added and combined with the butter mixture, sift in the flour a little at a time and fold through until the batter is just combined.


Divide the batter between 24 cupcake liners.  Bake for 18-20 minutes.


The cupcakes are done when a tester is inserted in the middle and comes out clean.  Transfer baked cupcakes to a rack to cool.  While the cupcakes are cooling, in another bowl stir 1 cup of boiling water into the gelatin mix.  Stir Jell-O for two minutes or until completely dissolved.


Using a large fork, poke a few holes in the top of each baked cupcake.


Spoon 1 tablespoon of Jell-O over the top allowing the liquid to seep through holes.



 Cream Cheese Frosting

7 oz cream cheese
1 cup unsalted butter, softened
Pinch of salt
4 1/3 cups powdered sugar, sifted
½ teaspoon vanilla extract


Mix all ingredients and beat until smooth.
Frost each cupcake with cream cheese frosting.  Store cupcakes in refrigerator.





~ MissouriFarmChick @ My Kitchen Addictions