Cupcake Box

Cupcake Box and Almond Joy Cupcakes



Cupcakes seem to be a big rage these days. There are specialty cupcake shops, cute decorative cupcake liners, wrappers to go around the cupcakes, and cute boxes for carrying the cupcakes. People are serving cupcakes at parties instead of a layer cake or sheet cake; and even at weddings, brides are opting to use cupcakes arranged on tiered displays instead of a traditional wedding cake.

As soon as I see something made of paper, I start to think how I can make it myself. That is what I did with the idea of a cupcake box. I created this cupcake box that can be used as a favor box in order to keep the cupcake safe and avoid the smooshing (yes, that is a word) of the cake and the frosting.

Of course, you can't have a cupcake box without a cupcake, so I also had to make up a batch of these yummy almond/coconut cupcakes.

Materials Needed

Paper cutter

Scoring board
Circle Cutter

4 3.75" squares of cardstock or decorative paper
Two 6.5 squares of cardstock
One 3 7/8’ piece of Acetate cardstock
Adhesive
Ribbon or desired embellishments

Step-by-Step Instructions

Step 1

Take the 12" piece of cardstock and score at 8" and 4" on one side.

Step 2
Turn the cardstock 90 degrees and score at 8" and 4". There will be nine 4" squares scored on your cardstock.

Step 3
Score the four corner squares diagonally from the outside corner in towards the middle square.

Step 4
Prefold all scores. Fold the diagonal scores in towards the middle of the box.

Step 5
Put adhesive on the 4 middle outside square edges on the right side of the paper and on the diagonal score lines on the flip side of the paper.

Step 6

Fold into box and adhere together.

Step 7

Attach 4 3.75 pieces of decorative paper to box.

Step 8
Take one 6.5" piece of cardstock score it at 1" on each side.
Step 9
Cut a verticle line at the corners of the paper until it intersects with the horizontal lines. Cut again on one scoreline at the corners to remove 4 small triangles. This creates the glue tabs for the lid. Using the circle cutter, cut a 3 inch circle in the middle of the square.

Step 10
Adhere the 3 7/8” acetate square on the underside of the square

Step 11
With the right side of the lid facing up, add adhesive to the glue tabs and adhere to the adjacent flat to create the lid

Step 12
Take the other 6.5” piece of cardstock and score it at 1.25” on each side.

Step 13
Using the circle cutter, cut a 2.5 inch circle in the middle of the square with the circle cutter. And cut out the corners of the cardstock at the score lines

Step 14
Fold down the flaps at the score lines and place inside the box.

This will hold the cupcake.

Step 15
Decorate with ribbon or desired embellishments

The materials and tools I used to create this box are:

Bazzil White Cardstock

Hambly Sweet Cupcake Screen Prints

EK Success Circle Cutter

Score-It Board

Morex Delight Hot Pink Ribbon

Hambly Clear Heavy Overlay

Stardream Rose Quartz Cover

Almond Joy Cupcakes

6 large egg yolks
1 cup milk separated
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon + teaspoon baking powder
½ teaspoon salt
12 tablespoons softened butter

Preheat the oven to 350°F.

Lightly whisk the yolks, 1/4 cup milk, and vanilla in a medium bowl. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the softened butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 30 seconds after each addition to incorporate the ingredients. Scrape down the sides.
Scoop batter into lined cupcake pans, filling to about ¾ full.. Bake 20-25 minutes or until toothpick inserted near the center comes out clean. Cool completely.

Almond Frosting

1 package powdered sugar (16 ounces)

1/2 cup butter, softened (1 stick)

3 tablespoons heavy whipping cream
1 teaspoons vanilla
1 teaspoon almond extract
½ cup of heavy whipping cream whipped
Flaked Coconut
1 cup of chocolate chips (optional)


Beat sugar, butter, cream, vanilla and almond extract with electric mixer at low speed until spreading consistency. Set aside. Whip cream and fold into frosting. Frost Cupcakes and immediately dip each cupcake into a bowl of coconut to coat.

Melt one cup of chocolate chips in microwave on high, stirring at 30 second intervals until smooth. Be careful not to over cook the chocolate. Drizzle the chocolate over the coconut.

Happy Crafting and Baking from me to you.

Sandra