We Made Red Hot Cinnamon Cupcakes

Today my daughter and I tried out the Red Hot Cinnamon Cupcakes recipe from The Domestic Rebel, and we were both delighted with the end result. This was the very first time we decorated cupcakes with a frosting tip, too.

For a baked good with bold flavor, this was a simple and super clever recipe. It involves adding cinnamon extract and crushed Red Hot candies to a boxed cake mix and the homemade icing that tops it.

Now that we’ve ventured into using a frosting tip, other cupcake ideas are rising to the surface of my mind. I think we might try redoing this recipe with Jolly Rancher candies and lemon extract, provided the process of crushing those larger candies doesn’t traumatize my blender.

Pulverized Red Hots

The frosting

I haven’t found a better lighting for edibles than sunlight.

Butterscotch Candy Bars

The bar on the left is plain. The one on the right has some chopped, toasted pecans added.

Butterscotch is magic that happens when butter and brown sugar are melted together. It is a flavor I love. I even enjoy the synthetic renditions of it in instant pudding and dessert chips. When I make oatmeal scotchie cookies, I wish they could bear more than an 11-12 oz bag in a batch.

Today I tried making butterscotch candy bars. After seeing oddball candy bars such as cookies and cream or peppermint stick in stores, I figured it must not be impossible to make a butterscotch one.

Making a butterscotch candy bar is so simple that it actually doesn’t need a recipe. Just buy a candy bar mold tray from a local craft store and a bag of butterscotch chips. Melt a couple ounces of the chips in the microwave (at 50% power for 30-60 seconds) and spoon the melted chips into the candy mold. Let set for 30 minutes at room temperature or 15 minutes in the fridge. The bar should unmold easily once it is set.

I also made one bar with nuts by sprinking a teaspoon of chopped, toasted pecans into the mold before I put in the melted butterscotch chips.