cat in the hat cupcakes

here's the final dr seuss cupcakes i made for my friends baby shower a few weeks ago. to see more of the fun shower go here.
the toppers are supposed to be the cat's HAT'S. i made them out of white chocolate covered oreo's {i used wilton's candy melts and a cookie mold}, cherry life savers, and mint savers {stuck together with white frosting}. i made the actual cat in the hat toppers out of magnets.

thing 1 and thing 2 cupcakes

and here's the last, but not least, cupcakes i made for the dr seuss baby shower! i got the idea from kitchen doughdough! thanks lyndsey! aren't they SO cute?!
i used blue cotton candy for the hair, and created some thing 1 & thing 2 tags in photoshop. LOVE THEM! {to see more of the shower go to my party site, www.karaspartyideas.com}

key lime cupcakes/ green eggs & ham

here's the second batch of cupcakes i made for the dr. seuss shower {to see all pics of the fun shower go here}. i made the toppers out of magnets!
key lime definitely isn't green eggs or ham, but they were still green, and that's what i wanted :).

here's the yummy recipe...

KEY LIME CUPCAKES
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Preparation

CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING
Beat all ingredients in medium bowl until smooth. Spread or pipe onto cupcakes.

horton hears a who cupcakes

i hosted a dr seuss baby shower this weekend. i made LOTS of cupcakes for the whole shindig...so you're going to be seeing a lot of dr seuss around here this week! check my party site, http://www.karaspartyideas.com/ on tuesday to see more pics of the shower.

these first ones are horton hears a who raspberry lemonade cupcakes!
i made the toppers out of magnets! the fluff {for the clover in the book} is cotton candy.

here's the YUMMY recipe {adapted from howtoeatacupcake.net}

raspberry lemonade cupcakes
makes 12

1/2 cup (1 stick) unsalted butter, at room temp
3/4 cup sugar
3 large eggs, at room temp
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 packets Crystal Light® On The Go Raspberry Lemonade mix
zest of one lemon
Frosting4 oz. Neufchâtel cheese (or cream cheese), at room temp
1/2 cup (1 stick) unsalted butter, at room temp
1 1/2 cups confectioners' sugar
2 teaspoons water
1 packet Crystal Light® On The Go Raspberry Lemonade mix

1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
2. In a small bowl, whisk or sift together flour, baking powder, and salt.
3. In a large bowl, beat butter, sugar, and lemon zest with an electric mixer on high speed for 2 minutes.
4. Add eggs one at a time, beating on high speed for 30 seconds between each addition. Scrape sides of the bowl occasionally with a rubber spatula.
5. In a measuring cup, combine milk and lemonade. Mix well.
6. Add flour mixture alternately with milk mixture, beginning and ending with the flour. (You should have 3 additions of flour and 2 additions of milk.) Mix just until flour is incorporated.
7. Divide batter among muffin cups. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine). Cool on a wire rack. When cupcakes are completely cool, make the frosting.
8. In a large bowl, beat cream cheese and butter with an electric mixer on high speed for 20 seconds. Slowly add confectioners' sugar 1/2 cup at a time, beating on medium speed until combined.
9. In a small measuring cup, mix water and lemonade until completely dissolved. Add lemonade mixture to the large bowl. Beat on high speed until frosting is thick and creamy.