Last week, Splitcoast Stampers featured a cupcake box project for their Wednesday Tutorial HERE by Caroline Hallett. She included this photo of her cupcake boxes in the tutorial:
Original Pin HERE
Since I had just reorganized my stamping supplies recently and re-discovered my stash of paper flowers that were quite the trend many years ago, I knew they'd be PERFECT for this project! I went to Michael's and bought a package of six 3-inch (76mm) balls, and thankfully, I already had the perfect size of paper cups to cut down to make the cupcake wrapper/base. (Cups were cut down to about 2" to 2 1/4" high.) Here are some of the boxes I made:
I used pins to hold the yellow flowers in place...then I tried
something different on my next two cupcake boxes:
After attaching the flowers to the foam ball using hot glue,
I used 3D Shiny Bright Yellow Paint by Scribbles
for the centers in the above two cupcake boxes.
The tops come off and open to reveal a space that can be used to hold a small gift. The inside of the foam ball cut in half is covered with a circle of medium weight DSP. (Circles were cut with Classic Circles Nesties.) To adhere the DSP circles, I used a 1" glue dot to cover the cut surface on some and I also used a low temp hot glue gun on others. Both worked just fine:
Check out the gallery on SCS dedicated to these cupcake boxes HERE...and for cupcake cards to give with this cupcake gift box, check out these Pinterest ideas HERE and my Pinterest cupcake board HERE. Plus....for the ultimate theme in gift giving, you'll want to make up a set of black-bottom cupcakes to go with your box and card! Check out these recipes HERE and my family's favorite recipe for them below and HERE! I also like to add 1 t. of orange zest into the cream cheese mixture because we're big orange chocolate fans and it also looks nice with the orange flecks! No frosting needed for these decadent treats full of deliciousness! I've provided the recipe with the orange zest modification below:
Ultimate Cream Cheese Black Bottom Cupcakes
Yield: 18-20 cupcakes
- 1 1/2 cup all purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup cocoa
- 1 cup water
- 1/2 cup oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 cup mini chocolate chips
- orange zest, 1 t. (optional)
- Make your filling first. In a medium bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips and orange zest. Set aside.
- Combine flour, sugar, salt, baking soda and cocoa in a large mixing bowl. Add in remaining ingredients and mix until smooth. Line a cupcake/muffin tin with liners and fill cups 1/2 full. Add one heaping tablespoon of filling into center of each cupcake.
- Bake in preheated 350 degree oven 25-30 minutes. Do not over bake. Let cool in pan for 20 minutes before removing to wire racks to cool completely.
My boss's wife made these for me when I first started in the office on July 3rd, 1979! They are heavenly and one of my most requested recipes!