Find more great ways to dress up your baked goods with Real Simple’s collection of cake decorating techniques.
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The topping looks like fancy meringue but tastes like a campfire treat. Just before serving, frost the cupcakes with a spoonful of Marshmallow Fluff, then run them under the broiler for a few seconds, just until they're golden.
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Place in Votives
Votive holders make perfect containers for bite-size cupcakes. Bake the batter in mini-muffin tins, dust the cakes with confectioners' sugar, and insert candles. Then just make a wish.
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For a shortcakelike dessert, slice a cupcake into three layers, reassemble with a dollop of whipped cream in between each, and top with berries.
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Substitute candied citrus slices for frosting. Simmer unpeeled, seedless oranges or lemons, thinly sliced, in simple syrup (boiled sugar water) over low heat until softened, about 1 hour. Cool slightly. If desired, spoon any remaining syrup over the top.
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What better way to serve cake and ice cream than together in a sundae or wine glass, drizzled with chocolate sauce? (Serving note: Don't forget to remove the liners from the cakes.)
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Inspired by the Linzer torte cookie, this confection sandwiches fruit preserves between layers of cake. Follow these easy three-step directions:
1. Slice: With a sharp knife, remove the top from each cupcake. Use a small (1½-inch) cookie cutter to stamp out a favorite shape.
2. Sweeten: Place a small spoonful of preserves in the center of each cupcake. Sprinkle the tops with confectioners' sugar.
3. Assemble: Holding it by the edges, carefully place each top on the bottom portion of the cupcake.