This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of desserts and giveaways.
You’re going to love what we have in store for you.
There are 25 amazing bloggers participating in this year’s event! Throughout the week we’ll be share tons of fantastic summer dessert recipes with you.
With over 70 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to the bottom to take a look!
For me, summer isn’t complete without ice cream. Lots and lots of ice cream! However, since I’m kinda obsessed with cupcakes I figured why not combine the two and make Ice Cream Cone Cupcakes!
I’ve had a cupcake cone baking rack sitting in my closet for a couple years now and just never got around to using it.
#SummerDessertWeek was the perfect reason to combine my love ice cream and cupcakes and use the rack!
My Ice Cream Cone Cupcakes are super simple to make because I combine store ready and homemade.
To me, just because I use a box mix doesn’t make my dessert any less amazing or homemade! I just think of it as a time and sanity saving measure!
The sponsored products from our #SummerDessertWeek that I used in my Ice Cream Cone Cupcakes are:
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DrPepperPickYourPepper
If you’re anything like me, whenever you see a unicorn your heart skips a beat and your heart fills with thoughts of rainbows and all thinks pink! Let this Backyard Unicorn Party tutorial filled with mystical must-haves show you that unicorn dreams really do come true and they come in shades of pastel cotton candy and cupcakes.
To throw your own Backyard Unicorn Party, you’ll need to start with some inspiration! My inspiration came from the limited edition Dr Pepper® “Pick your Pepper” packaging that features a unicorn on each can!
From there, everything to plan this backyard party was themed around the unicorn. All the pink. All the purple. All the teal. All the pretties! All the unicorns!
These limited edition Dr Pepper cans along with other designs can be found at your local Kroger store and from June 15 – August 15 (or while supplies last). June 21 – August 15, if you buy 3 Dr Pepper 12pk or 8pk 12oz (any variety), you get a FREE 20oz!
Make sure to scan the Snapchat code on your free 20oz bottle to receive an exclusive Pick Your Pepper Snapchat filter. Use this filter to take pictures at your party for added fun!
Defining the Space with Decorations
Since this is a Backyard Unicorn Party, I knew I wouldn’t need too many decorations to hang on walls, etc. However, I wanted to use some elements of the party to help define the space we were using.
The dessert table is always a focal point at my parties. I fill it with themed desserts and display them using texture, themed colors, cake stands and coordinating plates.
For this unicorn party, I used paper circle fans to add height to the space as well as using tassel garland to bring the table down. Doing this is an easy way to add drama to the dessert table and entire party.
The main table was so fun to set up! Each place setting featured a plate for the meal and one for dessert as well as a napkin, candy suckers and a unicorn sugar cookie! Of course, Dr Pepper Pick Your Pepper unicorn cans were included with each setting.
The centerpiece of the table was a vase filled high with balloon wands and on each side of the wands were Dr Pepper Cream Pops. Yum!
I always like to provide extra seating aside from the main table at a party. To define this space, I hung a tissue tassel garland over two chairs positioned at an angle in the corner. On the chairs sat a plush unicorn pillow and the party favor.
Dessert Table Details
One of my favorite details at a party are the sweet desserts featured on the dessert table. For this party, all the desserts were unicorn and fairytale themed!
The cupcakes were super simple to make. I used a vanilla box cake mix and baked the cupcakes in my favorite pink and white dot cupcake liners. I topped the cupcakes with purple whipped vanilla buttercream and a mix of super cute sprinkles.
Simple to make and super cute!
Cereal treats are my go-to dessert at parties. They are the simplest dessert to make because they are only 3 ingredients and take only5 minutes to put together.
For this unicorn party, I added a few drops of pink food gel coloring to the melted marshmallow before adding the cereal treats. I then added a variety of themed sprinkles to the mix and more on top. Perfect for this party!
I’ve seen candy bark on tops of cakes and have always wanted to make it myself. This unicorn party was the perfect excuse! Follow these easy steps to make Unicorn Bark:
Melt pink, purple, blue and white candy circles in separate bowls.
Immediately drop colors of melted candy onto a baking sheet lined with parchment paper until it’s covered.
Pound the baking sheet flat on the counter to level out the colors.
Use a knife or spatula to swirl the colors together
Finish off with a sprinkle mix!
Allow to harden completely (3-4 hours)
Using a sharp knife on a flat surface, press into the bark until it breaks organically. Don’t force this process, the bark looks better when it breaks on its own.
To save myself some time, I also purchased a few items at the store to fill out the candy table. My kids love salt water taffy and cotton candy, so that was what I picked for this party!
You could use any candy for this that matches your colors!
Dr Pepper Cream Pops
Of course, I had to make something delicious using Dr Pepper! Being a backyard party, I created a simple, yet delicious cream pop flavored with Dr Pepper. You can see the complete recipe for the Dr Pepper Cream Pops at the bottom of this post.
Unicorn Sugar Cookies
No party would be complete for me without sugar cookies frosted with buttercream! I used my favorite recipe for the cookies and buttercream and found a unicorn cookie cutter at the craft store.
The supplies you’ll need are:
Disposable piping bags
Piping tip #3 (very small round) and #17 (small star) and #1 (tiny round)
Buttercream in white, pink, purple, and black
Edible gold dust & small paint brush (new)
To decorate the cookies:
Fill a piping bag fitted with the #3 small round tip with white frosting.
Pipe the horn on the cookie first with the white. Using the edible gold dust and the small brush, tap the dust onto the frosting horn until completely covered. Tap off the excess.
Still with the white, pipe a border around the entire cookie. Using a back and forth motion, fill in the cookie with buttercream.
Take a piping bag fitted with the #17 small star and fill it with half purple and half pink frosting. (Press the first color against the side of the bag all the way to the bottom then repeat with the second color. Squeeze the bag gently until both colors come out.)
Pipe small stars/swirls where the unicorn mane would be.
Fill a piping bag fitted with the #1 tiny round tip with black buttercream. Pipe eyes and lashes onto each cookie.
Games & Party Favors
This unicorn party had to have party favors and games! Seriously, it’d be no fun without them! Simple games and prizes are a must for my parties!
Pick Your Pepper Ball Toss
Super simple and fun game for any party is the ball toss!
Simply stack up 10 cans of Dr Pepper and toss a ball at them. First person to knock them all down on the first try, WINS!
Great thing about this game, no extra supplies needed!
Since we couldn’t ride actual unicorns at this party, the next best thing is to use our magical fairytale wands to wish for them.
To make the wands you’ll need:
Long craft sticks
To assemble the wands you’ll need to:
Fill each balloon with confetti.
Blow the balloon up with air and tie it with a knot.
Using the curing ribbon, tie the bottom of the balloon (under the knot) to the craft stick with a tight knot.
Add extra ribbon and curl.
As a prize for the game or a party favor for one lucky guest at your party, provide them with a gift! At my local craft store, I spotted this unicorn patch and coordinating clutch. For just a few dollars, I DIY’d a themed gift for the party!
Your unicorn party doesn’t have to look like mine because inspiration can come from anywhere and be anything! So, make sure to check out the Dr Pepper Pick Your Pepper 12oz cans and 20oz bottles this summer and get inspired to create a fun party for your friends and family!
Dr Pepper Cream Pops
Prep Time: 12 hours
Total Time: 12 hours
1 container of Extra Creamy Vanilla Ice Cream, softened
1 can Dr Pepper
12 ice pop molds
In a large bowl, scoop in the softened ice cream
Slowly pour the Dr Pepper in with the ice cream
Using a whisk or hand mixer/immersion blender, mix together the ice cream and Dr Pepper until smooth.
Transfer the mixture into a measuring cup that pours.
Transform the perfect summer cocktail into a decadent dessert with my recipe for Mojito Cupcakes!
My husband’s favorite cocktail is the mojito. I’m not sure if it’s because he loves the mint or the lime because they are both his favorite flavors. However, when a bartender makes a mojito right, it’s out of this world delicious!
For these Mojito Cupcakes, I took inspiration from my husband’s love for that cocktail and transformed it into a decadently delicious dessert!
The inspiration for the actual recipe, however, came from Raspberry Mojito Cupcakes I made a few years back. This time though, I really wanted to highlight the lime and mint flavor combo and not have any other flavor interfere!
The cupcakes start by pressing sugar into the zest of two limes. This action brings the natural oils and juices out of the lime zest and presses them into the sugar creating a fluffy, fragrant sugar.
From there, lime juice is added to the batter along with buttermilk, flour, eggs, and other essential ingredients. Once the cupcakes have baked, my favorite part of making these cupcakes happens…
Holes are poked into the cupcake to allow the rum to soak down into the bottom. Yes… you read that right… we’re soaking these cupcakes in RUM!
I mean, we can’t be making mojitos without the rum!
Finally, a whipped mint buttercream is made to top the lime and rum soaked cupcakes to complete the mojito flavor.
Coarse brown sugar, a lime slice, mint sprig and lime zest curls are used to garnish the mojito cupcakes… just like you’d find on your cocktail!
So, for the mojito lover in your life… these Mojito Cupcakes will be a huge hit!
Preheat oven to 350 F. Line cupcake pans with liners.
Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
Fill cupcake liners ⅔ full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
Poke several holes in the top of each cupcake going down to the base. Using a kitchen brush, paint on the clear rum on top of each cupcake until they are soaked. Be generous!
Whipped Mint Buttercream
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
Fill a piping bag fitted with a a star tip (Wilton 1M) with the mint buttercream.
Pipe a swirl of buttercream onto each rum-soaked cooled cupcake.
Garnish with a mint sprig, lime rind peel and coarse sugar.
Rich chocolate cake baked with chunks of holiday OREO cookies topped with whipped peppermint buttercream loaded with candy cane chunks makes my Dairy Queen Blizzard inspired Candy Cane Oreo Cupcakes the perfect holiday treat!
No, I didn’t get paid to make these cupcakes. Instead, inspiration hit me at a time in my life when I thought baking wasn’t a passion anymore… that I was burnt out on cupcakes.
Last week, my family and I were watching TV and a DQ commercial for candy cane oreo Blizzards came on and I said WOAH that sounds delish. No naturally we went to DQ to try them and of course they were delicious.
I had not felt inspiration to bake something new in 10 months. This feeling was strangely familiar but it somehow felt different, but I knew I had to see it through to the end.
So, I went to the grocery store, bought all the supplies (can you believe that the candy canes were hard to find?!!) and scheduled a day to bake.
The DQ Blizzard has big chunks of candy cane and OREO in it, so I knew I wanted my Candy Cane Oreo Cupcake to have the same. I started with my dark chocolate cake recipe and filled it with pieces of OREO.
Next, my traditional whipped buttercream got kicked up a notch by adding peppermint extract and tons of crushed candy canes to it.
I couldn’t decide how I wanted to garnish these cupcakes, so I did it a few different ways. All of the sides were lined with crushed candy canes and some were topped with an OREO chunk, crumbles or a candy cane.
The peppermint chocolate combination is one of my favorites for the holiday season and these cupcakes do not disappoint!
Candy Cane Oreo Cupcakes
Yield: 16 cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Chocolate OREO Cupcakes
½ cup unsalted butter
¾ cup brewed coffee
½ Tbsp espresso powder
1 tsp vanilla
¼ cup + 2 Tbsp cup dark chocolate cocoa powder
⅓ cup sour cream
1 cup sugar
1 cup flour
¾ tsp baking soda
½ tsp salt
12 OREO cookies, crushed into chunks
Candy Cane Buttercream
12 Tbsp unsalted butter, room temperature
6 cups sifted powdered sugar
3 tsp peppermint extract
1/2 cup + 1 Tbsp heavy whipping cream
1/4 tsp salt
18 mini candy canes
1/2 cup crushed candy canes, for decorating
OREO cookie pieces, for decorating
Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
In a large bowl, sift together the sugar, flour, baking soda and salt. Add the chunked OREOS and toss to coat. Set aside.
In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Crush candy canes in a food processor until they are very fine, small pieces. Divide in half.
In the bowl of your stand mixer, mix the butter until smooth, about 30 seconds.
Add half the sugar and mix until combined. Add the remaining sugar and mix until incorporated.
Scrape the sides of the bowl and add the peppermint extract and half the cream. Mix until combined.
Add the remaining cream until you reach your desired consistency. Less cream for stiffer frosting, more cream for softer.
Mix on high speed for 3-5 minutes or until light and fluffy.
Using a large round piping tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
Press crushed candy cane pieces onto the side of each cupcake.
Top with an OREO or candy cane piece or however else you want to decorate it!