5 Ways to Jazz Up Store-Bought Cupcakes

Want a fancy dessert spread but all you have are plain cupcakes? We have sweet ideas that are easy-to-do!

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Ready-made cupcakes are fine on their own but they can also be a blank canvas for cupcake creations. Top vanilla or chocolate-flavored cupcakes with these easy-to-do frosting recipes and topping suggestions:

 

 

1. Put a coffee-flavored glaze on it!

 

1 cup of powdered sugar, sifted
2 teaspoons brewed coffee
1 teaspoon milk

 

Make the coffee glaze: Combine sugar, coffee, and milk in a bowl until smooth and runny.

Spoon over cupcakes to glaze, and garnish with shaved chocolate. Let the glaze set for 10 minutes.

 

Watch the video on how to make coffee glaze.

 


 

2. Easy and simply but so good: top with whipped cream and fresh fruits!

 

1/2 cup whipping cream
Fresh fruit, sliced

 


To assemble: Pour the whipping cream onto a metal mixing bowl.
Place the bowl in the freezer for 10 minutes.

Using a wire whisk or a handheld mixer, beat until you get stiff peaks.


Spoon over the cupcakes and garnish with fresh fruit.

 


 

3.  A sweet drizzle always works: try peanut butter and chocolate flavors.

 

 

For the chocolate syrup:
3/4 cup granulated sugar
1 /2 cup cocoa powder
1/2 cup water
1 teaspoon vanilla
pinch of salt



For the peanut butter drizzle:
3 tablespoons peanut butter



To make the chocolate syrup:
Combine the sugar, powder, water, and salt in a medium-sized saucepan.

Stir over medium heat until it comes to a boil. Let it boil for 2-3 minutes until it thickens.

Pour into a heatproof bowl and let it cool to room temperature. Stir in the vanilla.



To make the peanut butter drizzle:
In a microwave-safe bowl, warm peanut butter for 15 to 20 seconds. Let cool before using.

 

To assemble: Place the chocolate syrup and peanut butter drizzle in separate sauce bottles and drizzle over cupcakes in a zig-zig pattern.

 

Alternatively, you can place the chocolate syrup and peanut butter drizzle in separate ziplock bags, and then cut a small hole in the corner of the bags.

 

 

 

4. Turn it into a s’mores cupcake!

 

store-bought marshmallow fluff
Graham cracker crumbs
Chocolate bar


If making homemade marshmallow fluff:
2 egg whites
1/2 cup granulated sugar
pinch of salt



To assemble: Spoon the marshmallow fluff over the cupcakes, around 1 heaping tablespoon. Alternatively, you can make your own mallow fluff to frost your cupcakes.
 

Sprinkle half a teaspoon of graham cracker crumbs over the mallow fluff, then top off with a block of chocolate.



To make homemade marshmallow fluff:
Place the egg whites and sugar in a heatproof bowl. Set the bowl over a saucepan of simmering water. Gently whisk until the sugar has dissolved and the egg whites are warm—when you rub the whites between your fingers, it should be smooth.

Using a handheld mixer, beat the whites into stiff peaks, about 10-12 minutes. The mixture should have cooled down to room temperature and should have glossy peaks.

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 Watch the video on how to make a s'mores cupcake.

 

 

5.  Give it a citrus bite with a lemon glaze.

 

1 cup powdered sugar, sifted
3-4 teaspoons lemon juice (around 1 lemon)
Grated zest of 1 lemon

 

To assemble:In a bowl, combine the sugar and the lemon juice until smooth and runny.

Spoon over the cupcakes to glaze, and garnish with grated lemon zest. Let the glaze set for 10 minutes.

 

Recipes and food prepartion by Kat Altomonte; photography by Majoy Siason; prop styling by Boqueria Lifestyle Market

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