Karen Tack and Alan Richardson, best-selling authors of the book Hello, Cupcake!, spent a few days here in the Taste of Home Test Kitchen creating some unbelievably impressive cupcakes—no special tools or talents required!


Easy Cake Mix Cupcakes Recipe >

For this recipe, there are no rules. The only thing required is a creative imagination.
—Karen Tack, Riverside, Connecticut



Royal Icing Recipe >

This classic royal icing sets up and dries quickly. It's especially nice to use when cookies will be stacked on a plate.
—Taste of Home Test Kitchen



Cupcake Cookie Pops Recipe >

Take sugar cookie dough to a whole new level. Using purchased refrigerated dough allows more time for the fun stuff—decorating!
—Taste of Home Test Kitchen





Tips for Making the Spring Cupcakes


Marshmallow Flower Petals

Marshmallow Flower Petals

With kitchen scissors, cut pastel marshmallows in half. Dip each cut side in colored sugar. Arrange marshmallow petals on cupcakes, forming flowers.


Cookie Pop

Cookie Pop

When making the Cupcake Cookie Pops, place lollipop sticks 2 in. apart on foil-lined baking sheets. Place cutout cookie dough on each; press down gently.


Decorate Cookies with Royal Icing

Decorate Cookies with Royal Icing

Using a pastry bag and plain Royal Icing, outline each cookie; let dry. Tint remaining icing with colors of your choice. Working one cookie at a time, fill in the center with tinted icing; spread to the edges of the outline with a toothpick. Repeat with remaining cookies. Let dry completely.


Cutouts with candy centers

Cutouts with Candy Centers

Place cutout cookie dough on foil-lined baking sheets. Cut out and remove centers of each. Carefully fill the centers with crushed hard candy.



More Cupcakes from Karen Tack >

Spring Recipes >