The Littlest Princess

Littlest Princess


  • 12 pink and white standard paper cases
  • Large piping bag fitted with a 3/4 inch fluted tube


  • 12 double chocolate chip muffins/cupcakes
  • 1 – 14 ½ ounce tub vanilla frosting
  • Purple and pink food coloring


  • 4 feet roll purple bubble gum tape
  • 1 tablespoon pink sprinkles
  • 2 tablespoons pink sanding sugar

Place muffins/cupcakes in paper cases. To make the crowns, cut 12 x 4 inch lengths of bubble gum tape; wipe excess powder from the strips. Using picture as a guide, use a small sharp knife to cut ¼ inch high triangles, side by side, from top of each bubble gum strip to make tips of crowns. Dip one end of each strip in a little water, secure ends together, pinching to seal. Fan tips of crown outwards. Place sprinkles in a small bowl. Place a little water in another small bowl. Dip tips of crowns quickly in the water, shake off excess water; dip in sprinkles. Tint frosting purple using the purple and a little of the pink food coloring. Spoon frosting into piping bag with fluted tube; pipe onto each muffin/cupcake. Top with crowns; sprinkle with sanding sugar.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


Getting Ready For St. Patrick’s Day

Chocolate Irish Cream Cupcakes
Bailey’s gives this dessert a spirited kick, but Irish cream coffee creamer works too.


Chocolate Irish Cream Cupcakes


  • 1 package dark chocolate fudge cake mix
  • 1 cup stout beer
  • 1 – 8 ounce package cream cheese, at room temperature
  • 4 tablespoons butter, softened
  • 3 cups powdered sugar
  • 2-4 tablespoons Irish cream liquor, like Bailey’s
  • Liquid green food coloring
  • 24 gold chocolate coins

Heat oven to 350 degrees F. Line two 12 well muffin pans with liners. Prepare cake mix as package directs, substituting stout for water called for. Divide batter evenly among liners. Bake 17 minutes or until done. Let cool.

Using electric mixer on medium speed, beat together cream cheese, butter and 2 tablespoons Irish cream 2 minutes or until light and fluffy. Gradually beat in powdered sugar until smooth, adding more Irish cream 1 teaspoon at a time to reach desired consistency. Tint pale green. Pipe evenly over tops of cupcakes. Garnish with gold coins.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

Count Down To Christmas

Sultanas work great in this recipe.


Carrot Cupcakes With Orange Cream Cheese Icing


  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 cups carrots, finely grated
  • 1 cup apple, finely grated
  • 2/3 cup chopped walnuts
  • ½ cup raisins (optional)


Orange Cream Cheese Icing:

  • ½ cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 pound powdered sugar
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest


To Make The Cupcakes: Preheat the oven to 350 degrees F. Place paper liners in two 12 cup cupcake pans. Mix the flour, salt and cinnamon together in a small bowl and set aside. In a large mixing bowl, whisk together the eggs, sugar and oil until well blended. Fold in the grated carrots, grated apples, chopped walnuts and raisins. Fill each cup 2/3 full. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

To Make The Icing: In the bowl of an electric mixer, beat the butter and cream cheese together until very smooth. Gradually beat in the powdered sugar until fully mixed. Beat in the orange juice and orange zest. Ice the top of each cupcake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

Chocolate Orange Cupcakes

Sure to be a hit with the children when they come home from school

Chocolate orange cupcakes

Chocolate Orange cupcakes

Ingredients – Cakes

½ cup butter, softened

Generous ½ cup superfine sugar

Finely grated rind and juice of ½ orange

2 eggs, lightly beaten

Generous ¾ cup self-raising flour

1 oz. /25g semisweet chocolate, grated

Thin strips candied orange peel, to decorate

Ingredients – Topping

4 oz./115g semisweet chocolate, broken into pieces

2 tbsp. unsalted butter

1 tbsp. dark corn syrup


Preheat the oven to 350F/180C.  Line muffin pans with 16 paper liners or put 16 double layer paper liners on a baking sheet.

Put the butter, sugar, and orange rind in a bowl and beat together until light and fluffy.  Gradually beat in the eggs.  Sift in the flour and, using a metal spoon, fold gently into to mixture with the orange juice and grated chocolate.  Spoon the cake batter into the paper liners.

Bake in the preheated oven for 20 minutes, or until well risen and springy to the touch.  Transfer to a wire rack and let cool.

For the frosting, put the chocolate into a heatproof bowl and add the butter and syrup.  Set the bowl over a saucepan of simmering water and stir until smooth.  Cool until the frosting is thick enough to spread.  Spread over the cupcakes and decorate each cupcake with a few strips of candied peel.  Let set.

Makes 16

Tried and tested in the THASC kitchen

Pink Lemonade Cupcakes

Count Down To Valentine’s Day

These cupcakes are great to share with you Valentine!

Pink Lemonade Cupcakes
If you love lemonade, then you will love these delicious treats.

Pink Lemonade Cupcakes


  • 1 cup self-rising flour
  • 2/3 cup sugar
  • 4 tablespoons butter, softened
  • 1/3 cup frozen pink lemonade concentrate, thawed (reserve some for the frosting)
  • ¼ cup buttermilk
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 3 drops of red food coloring

Lemonade Butter Frosting:

  • 2 cups powdered sugar
  • 5 tablespoons butter, softened
  • 2 tablespoons pink lemonade concentrate (leftover form the cupcake ingredients)
  • 1 tablespoon light whipping cream
  • 2 drops red food coloring

To make the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin tin cups with paper liners. In a small bowl, use an electric mixer to combine the flour, sugar and butter on low speed until you get a sandy mixture. Add the lemonade, buttermilk, egg and vanilla, and beat at medium speed until well combined. Add the food coloring, stirring until thoroughly mixed. Scoop the batter into the paper liners (2/3 full). Bake 20 to 25 minutes or until the tops spring back when lightly touched. Let cool completely before frosting.

To make the frosting: In a medium mixing bowl, add the sugar, butter, lemonade and cream. Using an electric mixer, beat until the frosting is fluffy. Add the food coloring, continuing to mix until the color is uniformly pink. Spread on the cooled cupcakes.

Makes 12 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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Getting Ready For Valentine’s Day

Great cupcakes to make for that special someone.

  • 1 package white cake mix
  • 1 ¼ teaspoons unflavored gelatin
  • 5 teaspoons cold water
  • 1 ¼ cups heavy whipping cream
  • 5 tablespoons confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • Red food coloring
Getting Ready For Valentine's Day
Beautiful and easy to make cupcakes. Have fun and experiment with this wonderful recipe.

Prepare and bake cake batter according to package directions for cupcakes. Cool for 5 minutes before removing from pans to wire racks to cool completely.

In a small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool.

In a large bowl, beat cream until it begins to thicken. Add sugar, vanilla and gelatin mixture; beat until soft peaks form. Set aside 1 cup for decorating.

Spread remaining frosting over tops of cupcakes. Divide reserved frosting in half; tint one portion pink and the other red.

Use a toothpick to outline shape of heart on tops of cupcakes. Use medium star tip to pipe pink or red stars along outline. Fill in shape with piped stars as desired.

 Yield: 2 Dozen

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

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Grandma/Grandpa Cake

Have fun and make a cake for Grandma & Grandpa for 
Grandparents Day, Sunday, September 13th.

Grandma/Grandpa Cake
Grandma/Grandpa Cake

You will need:

  • 1 box cake mix, any flavor, plus ingredients listed on box
  • 1 can frosting (you can make Grandma/Grandpa any color you want)
  • 1 tube red frosting (to decorate face – you can use other colors too)
  • 1 store-bought mini cupcake (for nose)
  • 4 cookies (for eyes and ears)
  • Shredded coconut (for hair – use food coloring to change the color of shredded coconut)


  1. Follow directions on the cake mix box for a one layer cake. (You should use a 9 inch round cake pan). Let cake cool.
  2. Remove cake from pan and put it on a plate larger than the cake itself. That leaves extra room for drips!
  3. Frost cake all over top and around sides using a spatula. Make swirls for the cheeks and “draw” a smile into the frosting for the mouth.
  4. Place the cupcake in the center for the nose.
  5. Squeeze the tube of frosting to create his eyebrows, mustache, eyeglasses, and smile. Mix frosting for cheeks.
  6. Add cookies for ears and eyes and coconut for hair.


Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Pink Princess Mini Cupcakes- A Little Light Lunch

Our last “Little Light Lunch” blog is a Dessert,
one which would be Delightful with any of our Lunches.
Make for all the Pretty Pink Princess in your Life. Enjoy!

Pink Princess Mini Cupcakes
Pink Princess Mini Cupcakes


Our own
Our own “Pretty Pink Princess”
  • 1 box strawberry cake mix
  • Cranberry juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • Sliced strawberries
  • Mint sprigs
  • 48 pink oven-safe paper soufflé or nut cups


  • 1 container purchased creamy vanilla frosting
  • 2 cups powdered sugar
  • Pink paste food coloring


Pretty in Pink or White
Pretty in Pink or White

Preheat oven to 350 degrees F. Make cupcake batter according to package directions, substituting cranberry juice for water and adding vanilla and strawberry extracts.

Place 48 pink paper oven-safe soufflé or nut cups on a cookie sheet. Spray with nonstick cooking spray. Divide batter evenly between cups.

Bake cupcakes 10 to 12 minutes. Remove from oven and cool for 15 minutes before frosting.

Combine vanilla frosting powdered sugar, and several dots of pink paste food coloring in a large bowl. Blend with an electric mixer until creamy.

Generously frost each cooled mini cupcake. Top with a strawberry slice and mint sprig.

Makes 48 mini cupcakes.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Flag Cake- Sweet Treat Saturday

Stars & Stripes- enjoy your summer!

We tested this recipe finding it a delight to make and eat. We did try a little make over decorating with fresh strawberries and blueberries. A fruit filling completed the make over. Whichever way you try, both will be a wonderful cake for your family and friends.

Flag Cake
Flag Cake

What you need:

  • FullSizeRender (3) copy
    Strawberries and blueberries for decorating the Flag Cake

    1 package white cake mix

  • 1 cup shortening
  • 1 package confectioners sugar
  • ½ cup water
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • blue and red food coloring

What to do:

FullSizeRender (2) copy
For fresh strawberry filling

Prepare and bake cake according to package directions, using two greased and floured 9 inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream the shortening and sugar until light and fluffy. Beat in the water, salt and vanilla until smooth. Place once cake layer on a serving plate; spread 2/3 cup frosting. Top with remaining cake layer.

Fresh strawberry filling
Fresh strawberry filling

In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1 ½cups frosting and red food coloring. Fill pastry or plastic bag with ¼ cup white frosting; cut a small hole in the corner of the bag and set aside.

Frost top and sides with remaining white frosting. With blue frosting, frost a 3 inch section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake.


  • 2 1/2 cups coarsely chopped hulled strawberries
  • 1/2 cup sugar
  • 2 1/2 tablespoons cornstarch


Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.

Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).

Pour into bowl and cool completely.

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THASC is a unique small American business producing cards and other promotional products.

Watermelon Cake

Watermelon Cake, a fun cake for all your upcoming July 4th festivities. 
Try the cream filling. You are in for a great treat!

Watermelon Cake
Watermelon Cake


  • IMG_4600copy1 package white cake mix
  • 1 package watermelon gelatin
  • 1 ¼ cups water
  • 2 eggs
  • ¼ cup canola oil
  • 2 ½ cups prepared vanilla or cream cheese frosting, divided
  • Red and green gel food coloring
  • Chocolate chips


In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9 in. round baking pans.

Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Set aside 2 tablespoons frosting for decorating. Place 1 ¼ cups frosting in a bowl; tint red. Tint remaining frosting green.

Place one cake layer on a serving plate; spread with ½ cup red frosting to within ¼ in. of edges. Top with second cake. Frost top with remaining red frosting to within ¾ in. of edges. Frost sides and top edge of cake with green frosting.

Cut a ¼ in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and red frosting meets. For seed, insert chocolate chips upside down into cake top.

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Optional Cake Filling:

  • 1 pint heavy cream
  • 2 tablespoons of confectioners’ sugar
  • 1 tablespoon water
  • 2 teaspoons unflavored gelatin

In a large bowl, whip cream until stiff peaks are just about to form. Fold in sugar, water and gelatin, beat 5 to 9 seconds more.

Don’t forget to add food color to your filling, for a festive watermelon look.


Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.