Thing 1 and Thing 2 Cupcakes

"These Things will not bite you. They want to have fun. Then, out of the box came Thing Two and Thing One! And they ran to us fast. They said, 'how do you do? would you like to shake hands with Thing One and Thing Two?"- Dr. Seuss The Cat in The Hat. Who does't love a classic Dr. Seuss story like the Cat in the Hat? I know I have always loved his work. As an aspiring teacher, and cupcake fanatic, I have stumbled upon many unique recipes that can combine teaching and baking (or fun). While searching for some cool Dr. Seuss related activities I found a really cute idea for Thing 1 and Thing 2 cupcakes. There were several fun activities, but this one was my favorite. This recipe can be made in several different ways, but I have chosen to make red velvet cupcakes (however, cupcake choice is optional and well as frosting I am using butter cream. This activity can be very lengthy, it takes about 2 hours of your time. There are a few alerts you should be aware of, but they are included in Step 3 because they have to do with the baking and creating process. I hope you enjoy, and please do be safe, but most importantly have fun!

Equipment Needed:

• Muffin/Cupcake pan
• Paper cupcake liners
  • Preferably blue or red to fit with the Thing 1/Thing 2 theme, but you are free to be creative.
• Recipe/ ingredients for red velvet cupcakes
  • These will be noted in the Parts Listed Section (Step 2)

• Frosting (White) the choice is yours I am using homemade, but I will not be providing instructions because it is a secret family recipe.
• Blue Cotton Candy
• Electric Mixer
• Thing 1 & 2 labels
• Tape
• Scissors

Parts Listed:

• Ingredients for Red Velvet Cupcakes:
  • I found this recipe here http://thebakingpan.com/recipes/cupcakes/red-velv...

• 2½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder (not Dutch Processed)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract
• 2 tablespoons (1 ounce) liquid red food coloring
• 1 cup (2 sticks) unsalted butter (room temperature)
• 2 cups granulated sugar
• 2 large eggs
• frosting is optional feel free to use your own recipe or canned frosting, I am using a family recipe, but I will not be providing instructions for making it.

Alerts:

· This project can be very lengthy it takes about 2 hours total.

· AVOID OVERMIXING/ UNDERMIXING CUPCAKE BATTER

· For each egg crack the egg into a small bowl and whisk with a fork thoroughly, break up the egg before adding to creamed mixture.

· Avoid overfilling cupcake liners

Red Velvet Cupcakes:

Preheat oven to 350 degrees F. Prepare 12-cup muffin pan; line with paper cupcake liners.

1. In a medium mixing bowl, combine flour, cocoa, baking soda, and salt; whisk together to mix. Set to the side.

In a small mixing bowl, stir the buttermilk, vanilla, and liquid red food coloring. Set to the side.

In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.

Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed. Begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter (one tablespoon at a time, or in a very slow steady stream) While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl so the mixture blends evenly. This will take about 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully combined and the mixture is a light, or pale yellow color, with a fluffy texture.

Add eggs one at a time, beat the eggs until they are thoroughly mixed.

Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partly mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.

With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.

Scoop the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup.

Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.

Bake, rotating pan halfway through, 20 to 25 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.

1. Cut out your Thing 1 and Thing 2 labels

2. Tape Labels to the outside of the cupcake liner

Taping the labels can be very difficult, and they could fall off if they are not properly secured.

Lightly frost each cupcake with your frosting, just enough to cover the top of the cupcake

1. Take out your blue cotton candy

2. Break off smaller pieces of cotton candy and break apart in order to get the “static” look

3. Place on top of frosting

4. Complete this step with the rest of your cupcakes

5. You have made Thing 1 and Thing 2 Cupcakes!

***COTTON CANDY WILL MELT I ADVISE YOU TO EAT THEM AS SOON AS POSSIBLE***

You have now completed your Thing 1 and Thing 2 cupcakes! I hope you had fun with project and enjoy eating your cupcakes. However, if you have experienced any issues regarding the baking process, please feel free to contact me on my instructables profile, or through my email georgieanna@me.com.