Easy Cupcake Holders for Precious Cargo
Cupcakes are amazing little things. They are tasty, adorable, and can brighten the spirits of anyone. There’s been a cupcake fad lately, with all kinds of flavors and decorations. It seems people are elevating the status of the cupcake from kids’ parties to weddings and other elegant occasions. While all these beautiful cupcakes are being created, one thing has really stayed the same: cupcake holders. Boring, expensive, and lacking imagination, these essential items are needed! So, instead of waiting for someone to come up with one, make your own Easy Cupcake Holders! They are simple to make and put an extra bit of love in your cupcake gift.
Making Custom Easy Cupcake Holders
All you need to make beautifully Easy Cupcake Holders are some clear plastic cups, that you can find in the picnic aisle of the grocery store, some ribbon, and a hole punch. If you like, you can also add designs with Sharpie markers, or decorate them with stickers. Your imagination is your only limit, so get creative with your Easy Cupcake Holders! Taylor them to the recipient’s likes. To assemble, simply cut holes with the hole punch in the sides of the cups, so that you can thread a ribbon through from top to bottom. Carefully line up the holes when punching them for ease of threading and tying the ribbons. Start with one side, threading the ribbon through the holes and tying with a bow or square knot. Place your cupcake inside, close the lid, and carefully feed the ribbon through to close. Tie as you did on the other side. Voila! You have beautiful, custom made Easy Cupcake Holders to transport your cupcakes! They are great for sending a cupcake with a loved one to work or school too!
What to put in Easy Cupcake Holders
I love to come up with new cupcake flavors. While my favorite is currently Guinness Chocolate Cupcakes, I recently made Pineapple Upside-down Cupcakes. YUM! They are really simple! Grab your favorite butter cake mix, a can of crushed pineapple, and all the ingredients for the cake, minus the liquid. Drain the pineapple, reserving the juice. Make the cake batter according to the directions on the box, but substitute the pineapple juice for the liquid. Add ½ C of the crushed pineapple to the batter and mix well. Bake in the cupcake papers as usual. I attempted a brown sugar rum buttercream frosting,and honestly, it flopped, probably because I ran out of powdered sugar and it was pretty hot. I was pretty bummed. But the resulting sweet dough was good enough to mold over the top of the cupcakes. I’m going to try making the frosting again, when it’s not so hot in the house.
Whatever cupcake you make, however the frosting turns out, make Easy Cupcake Holders to get them where they’re going!