Boat Mould Cupcakes in a Boat

Spruce up an ordinary cupcake with a boat mould and boat holders.  I will show you how to make the boat mold and the holders and give you a simple recipe to kick up a chocolate ( box ) cake mix and frosting.   My neighbor is having a baby shower this weekend and I thought these would be cute for a boy's theme.  The boat cupcakes were very good and I had several compliments on the flavor.  They are quick and easy to make. 

 
1 Regular chocolate cake mix.
1 Can whipped white frosting.
1 teaspoon salt
1 teaspoon fresh lemon juice
Smart Balance
Milk
Miracle whip
Creme De Menthe or ( raspberry flavoring for the raspberry topped cup cakes)
Raspberries for garnish if desired.
Food coloring
Sprinkles
Pam

For The Boat Mould:
Tin foil/scissors
Ruler

For The Boat
Crochet thread
Straws
Scissors
Stapler
Scotch tape
hole punch if you have one
Several pieces of printed paper 8 1/2 X 11 (1 for each boat ) Paper safe for food.


Please note: I used skewers in the pictures but decided it would be best to use straws for the kids. They worked out better anyway.

To make the mould for the boat, cut 2 pieces of tin foil 8 1/2 X 11 for each boat mould.

Follow the pictures for folding it. 

My family liked the chocolate raspberry but their favorite was the chocolate mint. The Miracle Whip added moisture while the lemon and salt cut back on the sweetness and allowed the flavors to blend nicely. The milk added richness. I used farm fresh eggs which is the best for baking.

Make the batter according to the directions exchanging the oil with the Smart Balance and the water with the milk.
Add 1/2 teaspoon salt
Add 1 teaspoon fresh lemon juice
Add 1/4 cup Miracle Whip
Add flavoring just a few drops because it is very strong

Pour the batter into the boat mould about 1/2 full.  You don't want them to get too big.  I forgot to take pictures to show how full I filled mine.  I tried to make mine level with the boat after they were baked. 

I baked my cupcakes at 325 for about 20  minutes and I watched them closely.  Remove them from the oven following the cake box instructions. 

Remove them from the tins and let cool completely before frosting them. 

Frost the cake adding the sprinkles, food coloring,  and raspberries if you are making raspberry cupcakes. 
Add just a few drops of the flavoring to make the frosting pop.
I placed the raspberries in the freezer for a while and took them out and coated them with white sprinkles. 
Then topped the cupcake with them.

 

Cut the paper 8 1/2 X11 and fold the paper according to the pictures. 
You will notice tape on some of the the ends of the boat in the pictures,  forget about the tape, instead we are using the staples they look better and were easier to secure. 

After the boat is folded stick some Scotch tape in the bottom to secure the boat. 

I used different colored sails for the boats out of the extra paper.
I cut them 3 1/4 X 10 and punched  2 holes in each of them. 
On one end of the straw I cut a small slit across the top to thread the string through. 
I slipped the sail through the straw.  
Then I threaded  the string through the  top of the straw.
Placed the cupcake in the boat and then carefully added the sail.
I threaded the string through both ends of the boat making sure it was tight and
then stapled it securely. You might need help doing this part. 

Now that you are finished. Might I suggest you hide them quickly or they will disappear! My family's favorite cupcakes were the Creme De Menthe although they loved the raspberry cupcakes also.

These would be perfect for Father's day and July 4.

Thank you for stopping by. Have a pleasant day!