When I make them again I'll take some better photo's.

Vanilla Cupcakes stuffed with Duche De Leche, topped with vanilla buttercream and a dark chocolate glaze!

I promised that if the boys all gave these cupcakes a thumbs up, I would post the recipe. They definitely got the thumbs up! 

Ingredients

1 cake mix 

1 can dulce de leche from eagle brand

1 cup of softened salt free butter

1/2 cup of shortening 

3 1/2 cups sifted icing sugar

1 tsp vanilla 

3-4 tbs cream

1/2 tsp salt

1/2 cup dark chocolate 

1 tbs oil 

So here's how I made them:

1 box of white cake mix - (you could use any type)

Make the cupcakes according to the package directions and bake.

I got 18 cupcakes from one box of mix and I baked them for exactly 17 minutes

While the cupcakes are baking:

Take the can of dulce de leche and add it to a small saucepan on Medium high heat. Bring to a boil stirring often (this can burn fast DO NOT WALK AWAY), once boiling stir constantly for 5 minutes until the sauce starts to thicken. Pour the thickened sauce into a glass bowl to refrigerate until cool or at least room temperature. 

Once the cupcakes are done, put them on a baking rack to completely cool.

(This is pretty easy isn't it!?)

Icing:

To make the icing, place the butter and the shortening into a mixing bowl. Beat it scraping down the sides every once in a while, until its light in color (almost white) and it's fluffy. Add your sifted, or at the very least, whisked, icing sugar and salt, mix for an additional 5 minutes. Now with the mixer still on, add the vanilla and cream a little at a time until mixed in and fluffy. If you want a thicker icing don't add as much cream, if you want it thinner add more. 

So now that the dulce de leche and the cupcakes are cooled, you are ready to go!

Use a straw/ apple corer/ spoon... whatever ya got, to hollow out a little bit of the center of the cupcakes. You want to be able to fit about a tbs of caramel in there. I used a plastic baggy with the tip cut off to fill them with. If you have a piping bag that would be good too ( or a spoon! Just get it in there!!)

Put the icing in a piping bag or plastic baggy and cover the cupcake tops with icing. A spatula/spoon will work here as well.

Last Step!

Put the chocolate and oil into a small microwavable bowl. Put it in for 40 seconds, stir, then 15 to 20 second intervals until melted, using a spoon drizzle over the tops of the cupcakes. It will harden in a few minutes.

Thats it!

Let me know if you give them a try and how you liked them.

Happy Valentines Day!

Hi Everyone! 

I've got another Mini album to share with you. This one was made using the" Immortal Love" paper stack by DCWV. I loved it so much it was hard to find just the right project for it. Guess that's why it took me upwards of three years to use it lol! Anyway, here it is...

The paper flowers used on the cover and throughout the album are from
Southern Ridge Trading Company.
I used my silhouette to create the heart. It has 3 layers, and all have been popped up to make it stand out.

 The metal filigree is from Sacrafters, I've added a flat-back bead to the centre.

A belly band created to hold some of the photo mats. That paper is GORGEOUS!!

I made the flowers from some lace I had.

Thanks for stopping by! If you have any questions of comments please leave them down below :)

Paper poppy tutorial

Hi! Here's a tutorial on how to make your own little poppy flowers. I LOVE making my own embellishments. Its fun, saves a whole lotta money AND you can make them any colour you like!  I hope you'll give it a try too.

Quick and Easy Mini Album Tutorial

I just completed my FIRST tutorial and its currently uploading to YouTube. I'm feeling brave lol!
The tutorial is for this cute little Mini Album.

The covers are 9 by 5 and the paper pack I used was Bundle of Joy by Echo Park.

Here are the measurements:

Interior pages: using a 8 1/2 by 11 sheet of paper. Score at 4 1/2 and 9 turn the paper to the short side and score at the 8 inch mark making a half inch for the binding.

Fold the 1/2 inch binding back and forth. With the binding to your left bend the small flap up and the large flap down. If your planning on rounding corners do so now. Then glue the small flap on both ends to make the small pocket. Turn the paper over. For the page with the flap cut from the bottom of the binding up to the 4 1/2 mark, this makes your flap for the three photo mats. To make the pocket  just glue down the binding and along the bottom to create the large pocket.

To mat the pages; cut from patterned paper

small pocket 1 3/4 by 7 3/4

behind pocket 2 1/2 by 7 3/4

large photo mats and large pocket 4 1/4 by 7 3/4

Large tags are 7 1/2 by 3 3/4 mat is 7 1/4 by 3 1/2 

Small tags are 3 1/4 by 4 1/2 mat is 3 by 4 1/4 

I'd love it if you would subscribe and leave a comment. 

Thanks for stopping by, Erin

Here's the video tutorial!