It’s been awhile since I’ve been my usual self, immersed in the blogging world. It’s actually quite strange that it’s been days since I posted or spent hours getting inspired from so many great minds. But it’s been a crazy couple of days. Between meeting up with friends in New York City, spending hours in the kitchen baking for a Hello Kitty themed birthday and an impromptu road trip to Lake George. Yes, it seems like I’ve been all over the place lately. No one can seem to keep up with me, and well neither can I, as I’m completely worn out today! The truth is, I don’t mind it…had a great trip to a beautiful location, spent some quality time with a friend before we made big moves to different cities, met some fun people, all while experiencing some new things and having an absolutely fun weekend.
Isn’t that what summer, and well life really is about. To be carefree and enjoy it for what it’s worth, because what other chances do you have. I’ve grown to realize that life is an adventure. It requires a lot of spontaneity in order for it to be worthwhile. Let me tell you, I’m a planner to the tee, but I’ve learned plans don’t seem to pan out in my life the way I expect them to. When I started to let go of the idea that things should be a certain way, and just rolled with what life threw my way, good things began to happen to me. Now I’m experiencing even more wonderful memories. You definitely appreciate life much more after you allow yourself to completely enjoy it…
Well back to some desserts…this past Saturday I baked some classic chocolate cupcakes topped with adorable Hello Kitty decorations along with some fun Pie Pops. These cupcakes are my go to basic cupcakes, since they require one bowl! You can’t get much simpler. I was very fortunate that I was allowed to be creative with these desserts, which is why I thought Pie Pops would be the perfect summer treat for a 4th birthday. I bought small pink buckets, decorated them with hello kitty stickers and ribbon, placed a block of foam to stick the pops in, and covered it with moss.
The Pie Pops were too cute, looking like delicious flowers. I have to say these were definitely one of my favorite things I’ve made because you can just do about anything to them. These are definitely a fun element for any celebration!
I combined white fondant to tone down the bright fuchsia slightly. Use a little confectioner’s sugar or corn starch whenever you work with fondant so it doesn’t stick. 
I used a heart cookie cutter to create Hello Kitty’s signature bow.
With a small piece of fondant, roll a tiny ball for the center of the bow, securing it with water. I used the other cutters to create fun shapes. Use the back of your paint brush to make indents into the fondant. Make these pieces a few days before so they can harden a bit.
The most perfect and prettiest blush pink buttercream fit for any little girl.
I spread half of the cupcakes with the pink frosting using a spatula, then rolled it in granulated sugar. It’s the best way to make frosting look dainty and glittery, but also a tried and true trick for covering cupcakes with not so nice looking tops.
How adorable are these cupcakes! 
One Bowl Chocolate Cupcakes
Ingredients {Makes 2 dozen}
2 1/2 cups – All Purpose Flour
1 1/4 cups – Dutch Processed Cocoa Powder
2 1/2 cups – Granulated Sugar
2 1/2 teaspoons – Baking Soda
1 1/4 teaspoons – Baking Powder
1 1/4 teaspoons – Salt
2 Large – Eggs {plus 1 large yolk}
1 1/4 cups – Milk
2/3 cup + 1 1/2 teaspoon – Plain Yogurt {I replaced the vegetable oil, but you can use 1/2 cup + 2 tablespoons if you wanted to use the oil}
1 1/4 teaspoons – Pure Vanilla Extract
1 1/4 cups – Warm Water
Recipe
Preheat your oven to 350*F and line your cupcake pan with paper liners. In a bowl of an electric mixer, sift all the dry ingredients together. With a paddle attachment, add all the wet ingredients, beating on low-speed until batter is smooth and completely combined, scraping the sides of the bowl as needed {about 3 minutes}.
Divide the batter evenly among the cups, filling each 2/3 of the way up. Bake the cupcakes, rotating halfway until a toothpick comes out clean from the center {about 20 to 25 minutes}. Transfer to a cooling rack, cooling slightly. Invert them from the pan, and cool completely with tops up.
Swiss Meringue Buttercream
Ingredients {Makes 4 cups}
4 large {6 ounces} – Egg Whites
1 1/4 cups – Granulated Sugar
3 sticks – Unsalted butter (room temperature, cut into tablespoons}
1 teaspoon – Vanilla Extract
Recipe
Combine the egg whites and sugar in a heat-proof bowl of an electric mixer over simmering water {make sure the bowl doesn’t touch the water} Whisk the mixture constantly until the sugar dissolves, and reaches about 160*F. With a whisk attachment, beat the egg white mixture on high-speed, until it holds a stiff peak. Continue to beat until it is fluffy and completely cool {about 6 minutes}
Switch to a paddle attachment, and on medium-low speed, add the butter several tablespoons at a time. {Make sure to beat well after addition} Beat in vanilla, on lowest speed to eliminate any air bubbles {about 2 minutes} and stir with a rubber spatula to smooth out. {Add any food coloring before mixing with the spatula} Decorate your cupcakes any way you’d like!
Pie Pops
Apple Variation: Combine 1 1/2 apples, peeled and cut into small pieces with 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon, dash of ground nutmeg, pinch of salt, sprinkle of cornstarch and teaspoon of fresh lemon juice. Place onto dough rounds, and top with a small dot of butter.
Place your sticks onto the pie dough rounds before adding you fillings.
For all your pie pops, make decorative cuts onto the tops of each, brush with a beaten egg and sprinkle with raw sugar. Crimp the edges really well so that the filling doesn’t bake out. 
S’mores Variation: Top dough with small pieces of your choice chocolate, crouched graham crackers and a few mini marshmallows. Don’t make any slits in the top crust of these pops.
Peanut Butter and Strawberry Variation: Spread a teaspoon of peanut butter on the bottom crust and top with fresh strawberries.
Peach Variation: Combine 1 to 2 peaches, peeled and cut into small pieces with 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon, dash of ground allspice, pinch of salt, sprinkle of cornstarch and teaspoon of fresh lemon juice. Place onto dough rounds, and top with a small dot of butter.
Bake the pie pops in a 400*F oven until golden brown and juices bubble slightly, rotating halfway {about 25 minutes}.
[…] my desserts being enjoyed in someone’s life, well minus the childhood fighting over who got Hello Kitty‘s fondant face. How adorable is the birthday girl munching on her cupcake! Seeing people […]