It’s Remembrance Day weekend here in Canada, tomorrow being Remembrance Day.
Please honour our veterans and military personnel by taking some time to think of the sacrifices they’ve made and continue to make for our freedom and liberty. Please keep them in your hearts and minds today and every day. Wear your poppy proudly. If possible, please consider taking part in Remembrance Day ceremonies in your community.
I am forever grateful to be able to live the life I live here in our great country.
Lest we forget.
On to the cupcakes. As far as cupcakes go, these camouflage cupcakes are perfect if you’re on a diet. Just head out into the back yard and no one will even see them. It’ll be like you didn’t even eat one if no one sees, right?
I saw this idea for camouflage cupcakes on Pinterest. I feel immediately in love.
The tutorial I followed to make these can be found on the Crafty Mama’s blog. I’ll show you how I did it here too.
The recipe I used for the buttercream frosting is compliments of Martha Stewart.
[Recipe] Camouflage Cupcakes
2 boxes cake mix (1 vanilla, 1 chocolate)
eggs, oil, water for cake mixes
green food colouring
pastry bags (optional)
1 1/2 cups butter, softened
1 lb icing sugar
1/2 tsp vanilla
Prepare cake mixes according to directions.
I found out that each cake mix makes approximately 4 cups of batter.
Separate the cake mixes so that you have the following in each of 4 separate bowls:
– 1 3/4 cups white batter
– 1 1/2 cups white batter + 1 Tbsp chocolate batter + green food colouring
– 3/4 cup white batter + 3/4 cup chocolate batter
– 3 1/4 cups chocolate batter
Mix all of the batter combinations together. You will have chocolate batter left over for additional chocolate cupcakes.
Put the different batters into pastry bags to keep things neater, or just drop the different colours of batter into lined cupcake pans.
Bake the cupcakes according to the directions on the box. Allow them to cool completely before frosting.
Next, gather the ingredients for the frosting.
More detailed instructions can be found on the Martha Stewart website, here.
Once the frosting is made, colour it in three different colours. Make the brown by adding a couple of tablespoons of cocoa to the prepared frosting. The green can be made by using green food colouring and just a touch of cocoa. I left my third colour the original colour of the frosting, since this frosting is off white.
Put the frosting into separate pastry bags. These three bags of icing will be going into a large icing bag fitted with a large star tip.
Pipe the icing onto the cupcakes in a circular motion. All three colours should show through. It may take a couple of cupcakes to get all of the icing colours to come through the tip.
They come out looking completely camouflaged.
I just love them.