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News, crafts, recipes and more from the New England Confectionery Company (NECCO).


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Sweethearts Series: Cupcake Creation!

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After Wednesday’s Sweethearts Series post, our sweet tooth really kicked into high gear! Today, we bring you another yummy treat that will satisfy your  taste buds and also be the perfect addition to any Valentine’s Day celebration: funfetti cupcakes! This flavor really reflects the fun you have spending times with loved ones and is the perfect mix to complement our multiple flavors of Sweethearts. To decorate these cupcakes, we love picking Sweethearts that have our favorite messages on them and placing them on top for each special guest. These delicious Cupcake Creations make for a delicious personal treat that you’ll want to make over and over again!

Ingredients & Baking Supplies:

  • 1 & ½ cups flour
  • 1 cup sugar
  • 1 & ½ tsp baking powder
  • 8 Tbsp butter, unsalted & softened
  • ¼ cup whole milk
  • 1 egg
  • 2 egg whites
  • 1 & ¼ tsp vanilla extract
  • ¼ tsp salt
  • sprinkles/jimmies
  • vanilla frosting of your choice
  • kitchen or hand mixer
  • medium and large mixing bowls
  • measuring spoons
  • frosting spatula
  • whisk
  • cupcake liners
  • Sweethearts

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Instructions:

  1. Pre-heat oven to 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. Line your cupcake tray with cupcake liners.
  3. In the medium mixing bowl, gently whisk together the flour, baking powder, and salt. Set aside.
  4. In the large mixing bowl, use a kitchen or hand mixer to blend together the sugar and the butter. The speed best used is medium-high, and it should be beat until the mixture is completely blended and has a fluffier texture to it. You want to blend until there are no clumps.
  5. Add the egg and egg whites, one at a time, into the large mixing bowl, and again using the mixer, beat until the eggs are completely blended into the butter/sugar mixture.
  6. Once this is completely combined, blend in the vanilla extract until completely combined. Thoroughly mix to avoid clumps of ingredients.
  7. Once ready, gradually stir in the dry mixture from the medium mixing bowl and the milk in increments to the mix. On a low speed, use the mixer to blend until ingredients are just combined.
  8. Add the sprinkles/jimmies into the mixed batter and carefully, using either your hands or a frosting spatula, work them evenly throughout the mix.
  9. Pour the mix into the lined cupcake tray 2/3 of the way full in each liner. This will give the cupcakes room to expand without overflowing when they bake.
  10. Bake for approximately 18 minutes. You do not want to over-bake here. The best way to tell that your cupcakes are ready is to use a tooth pick to poke into the cupcake. When it comes out clean without cupcake batter on it, they are ready. Tipit’s sometimes helpful to rotate the cupcake tray halfway through baking to ensure complete baking coverage.
  11. Remove the cupcakes from the oven and move the tray to either a wire cooling rack or a cooled counter top in order for them to cool completely; allow several minutes for them to cool. Note: It is very important to wait this out. Attempting to frost warm cupcakes will tear up the top of the cupcake.
  12. Once cooled, use either a frosting spatula or a frosting pastry bag, to frost the cupcake. We added some colored sugar sprinkles on top for show.
  13. Decorate your frosted cupcakes with Sweethearts featuring your favorite sayings, and then it’s time to share and enjoy!
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Treelights cupcakes!

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It’s that time of the year again where you need to get your sweet tooth in the festive spirit! We have the perfect recipe to help you do that: Treelights cupcakes – made with Candy Buttons! Bring it to your weekend holiday celebration or simply indulge to start feeling some of the seasonal joy!

Ingredients:
For the cupcakes:

  • 1 & ½ cups of sugar
  • 2 & ½ cups of cake flour
  • 1 & ½ cups of vegetable oil
  • 1 Tbsp of cocoa powder
  • 1 cup of buttermilk
  • 1 tsp of distilled white vinegar
  • 1 tsp of vanilla extract
  • 1 tsp of baking soda
  • 2 large whole eggs
  • 1 tsp of salt
  • 2 Tbsp of liquid red food coloring

For the frosting and decorations:
You can definitely use pre-made frosting here! These are the ingredients if you choose to make a cream creamy frosting.

  • 1/2 cup of unsalted butter, softened to room temperature
  • 8 oz. of cream cheese, softened to room temperature
  • 1 & ½ cups of powdered sugar, sifted to remove clumps
  • ½ tsp of vanilla extract
  • liquid green food coloring
  • Candy Buttons

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Baking Supplies:

  • cupcake liner cups
  • metal cupcake baking tray
  • 1 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • 1 tsp, and 1 Tbsp measuring spoons
  • whisk
  • large spoon
  • frosting pastry bag
  • small frosting spatula
  • toothpick

Instructions:

  1. Pre-heat oven to 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium mixing bowl using the whisk, combine the sugar, cocoa powder, cake flour, baking soda, cocoa powder and salt.
  3. In the large mixing bowl, use the mixer to beat together the eggs, vegetable oil, buttermilk, vanilla, distilled white vinegar and liquid red food coloring. Mix until all ingredients in the bowl are blended completely.
  4. Once the mix in the large mixing bowl is completely blended, slowly pour in the combined dry mix from the medium mixing bowl.
  5. Using the mixer, blend this mixture until completely combined.
  6. Line the cupcake trays with the cupcake liner cups.
  7. Fill each cupcake liner cup about 2/3 full using the large spoon. It’s best to take this step very slowly so as not to overflow the liners or cause a mess from the dripping spoon.
  8. Bake for approximately 18-20 minutes. You do not want to over-bake here. The best way to tell that your cupcakes are ready is to use a tooth pick to poke into the cupcake. When it comes out clean without cupcake batter on it, they are ready. Tipit’s sometimes helpful to rotate the cupcake tray halfway through baking to ensure complete baking coverage.
  9. Remove the cupcakes from the oven and move the tray to either a wire cooling rack or a cooled counter top in order for them to cool completely.  It is often best to leave these overnight to cool. Note: It is very important to wait this out. Attempting to frost warm cupcakes will tear up the top of the cupcake.
  10. While the cupcakes cool, you can also choose to make your own frosting. Using the mixer, blend together the vanilla, butter and cream cheese.
  11. Once these are completely blended until the mix has a fluffy consistency, slowly add in the powdered sugar. If you do this gradually, it will make for easier mixing.
  12. Blend with the mixer on a low speed until completely combined and smooth.
  13. Add in the green food coloring in gradual drops, mixing on low speed as you go. It’s your decision as to the shade of green you want. Just be sure not to add too much green food coloring as it causes the frosting to become slightly more watery.
  14. Fill the frosting pastry bag with your frosting.
  15. Once cupcakes have cooled completely (often it’s best to wait until the next morning to ensure they’ve set) use the frosting pastry bag to frost the cupcakes with ample frosting. You want the entire top to be covered.
  16. Use the frosting spatula to smooth your frosting into the desired shape and finish. It might take a few tries to get the desired tree shape, but don’t get discouraged! It’s your chance to be creative, so feel free to experiment!
  17. After frosting, place the Candy Buttons sporadically around the green frosting in a pattern that matches what you would see for stringed lights on a Christmas Tree.
  18. For the star, you can use yellow Candy Buttons or, as we did, break yellow NECCO Wafers in half to create the star shape.
  19. Indulge on your Treelights Cupcakes! =)

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Eerie eyeball cupcakes!

If you’re looking for a fun holiday recipe that will both freak out your family and friends and also make their taste buds scream with joy, try whipping up a batch of these Eerie Eyeball Cupcakes – made using assorted NECCO Wafers! Get into the holiday spirit and enjoy gnawing on a perfectly creepy Halloween treat that is sure to cause a delicious scare!

Ingredients:

For the cupcakes:

  • 2 cups of all-purpose flour
  • 2 cups of sugar
  • ½ cup of cocoa powder
  • 2 teaspoons of baking soda
  • 1 tsp of baking powder
  • ½ tsp of salt
  • 1 cup of vegetable oil
  • 2 large whole eggs
  • 2 cups of butter milk
  • 2 teaspoons vanilla

For the frosting and decorations:

* You can definitely use pre-made frosting here! These are the ingredients if you choose to make a creamy frosting.

  • 5 Tbsp of unsalted, softened butter
  • 2 tsp of vanilla extract
  • 2 & ½ cups of powdered sugar
  • 8 oz. of softened cream cheese
  • tube of pre-made thin red icing
  • optional: chocolate chips
  • 1 roll of assorted NECCO Wafers

Baking Supplies:

  • cupcake liner cups
  • metal cupcake baking tray
  • 1 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • ½ tsp , 1 tsp, and 1 Tbsp measuring spoons
  • whisk
  • large spoon
  • frosting pastry bag
  • small frosting spatula
  • toothpick

Instructions:

  1. Pre-heat oven to 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium mixing bowl using the whisk, combine the flour, baking powder, baking soda, cocoa powder and salt.
  3. In the large mixing bowl, use the mixer to beat together the sugar, eggs, oil, buttermilk and vanilla.
  4. Once the mix in the large mixing bowl is completely blended, slowly pour in the combined dry mix from the medium mixing bowl.
  5. Using the mixer, blend this mixture until completely combined.
  6. Line the cupcake trays with the cupcake liner cups.
  7. Fill each cupcake liner cup about 2/3 full using the large spoon. It’s best to take this step very slowly so as not to overflow the liners or cause a mess from the dripping spoon.
  8. Bake for approximately 20 minutes. You do not want to overbake here. The best way to tell that your cupcakes are ready is to use a tooth pick to poke into the cupcake. When it comes out clean without cupcake batter on it, they are ready.
  9. Remove the cupcakes from the oven and move the tray to either a wire cooling rack or a cooled counter top in order for them to cool completely.  It is often best to leave these overnight to cool. Note: It is very important to wait this out. Attempting to frost warm cupcakes will tear up the top of the cupcake.
  10. While the cupcakes cool, you can also choose to make your own frosting. Using the mixer, blend together the vanilla, butter and cream cheese.
  11. Once these are completely blended, slowly add in the powdered sugar. If you do this gradually, it will make for easier mixing.
  12. Blend until completely combined and smooth.
  13. Fill the frosting pastry bag with your frosting.
  14. Once cupcakes have cooled completely (often it’s best to wait until the next morning to ensure they’ve set) use the frosting pastry bag to frost the cupcakes with ample frosting. You want the entire top to be covered.
  15. Use the frosting spatula to smooth your frosting into the desired shape and finish.
  16. Using the red icing tube draw squiggly lines down from the center to the edge of the cupcake top. These will be your creepy eye veins! Have fun here doing whatever design you desire!
  17. Place a NECCO Wafer at the center point where all your squiggly red veins meet. This will be your eye color.
  18. Lastly, either using chocolate chips or you can break a licorice (black) NECCO Wafer into a creepy shape for your pupils. Dip the pupil into some of the leftover frosting and it will stick to the NECCO Wafer eye color.
  19. Indulge on your Eerie Eyeball Cupcakes!! =)