How To Make Cupcake Skewers
Many of you enjoyed the cupcake skewer inspiration post and asked for a How-To so here you go! I chose red velvet this time just for kicks but make whatever cake you prefer. I have tried this with pound cake, homemade recipes, and box mix. Light and fluffy cakes work for me but others find denser cakes are better. Try whatever you like and enjoy! The possibilities are endless from holiday themed to matching school colors – get creative! I’ll let you in on a secret –> you might want to start practicing your cupcake skewer making skills because you might be able to win big!
Fill your mini cupcake baking pan with your cake batter. I use a small scoop but you can use a spoon too. Fill to 1/3-1/2 full in each baking cavity.
Admire your cooling mini cupcakes. Do not touch! Let cool completely.
Gather your skewers. You can use grilling skewers or lollipop sticks (shown below). Whatever you prefer is fine! Then place several cupcakes on a working surface. Find a round cookie cutter that is between 1.5-2.5 inches across. I have used various sizes, just be sure it’s a little smaller than your baked mini cupcake.
Flip baked mini cupcakes upside down. Using small round cutter, push through and discard of edges.
Gather some fun ribbons and tie either a knot or bow about an inch down from skewer or stick. If you don’t want to use ribbon, then wrap a piece of aluminum foil around stick or twine, or something that will help the cupcake not slide down the stick!
Place your cupcake on stick. I find it easiest to keep the cupcake right side up when skewering. Top with your favorite icing!
Adorn with your favorite sprinkles, flowers, glitter, toppers, whatever your heart desires!