#Custom Ice Cream Boxes Packaging

[gallusrostromegalus]

You mentioned once that Mai Valentine likes her sweets boozy and also you had a bunch of other preferred flavor profiles for TPOFATGIF. Any chance of something similar for AEIWAM?

I know Kubo made canon notes on everyone's favorite and least favorite foods, but this is for the AEIWAM versions of the characters. Here's much of the cast's food preferences, as characterization practice:

Ichigo:

As much as he gets teased for it and his name, Ichigo loves him some fruit. He will inhale any fruit or juice left unattended within arm's reach of him in seconds. Melons, berries, pineapple, pears, guava- he does not care. There is fruit, it's going in him. Isshin is pleased his son likes healthy snacks but sometimes the grocery bill can get alarming. Ichigo's least favorite food is anything with capsaicin in it- being a ginger means he's unusually pain-sensitive and with an equally touchy tummy. It burns on both ends and all the way through the middle too.

Orihime:

Tatsuki likes to joke that the gods were drunk when they made Orihime, and they put her taste buds in backwards. Truth is, Orihime is a sensation-seeking kind of autistic girl and loves novel flavors more than anything else. She read "salt, fat, acid, heat" and took it's advice very literally, so you end up with things like "cream (fat) of tuna (salt) balsamic vinegar (acid) sriracha (heat) casserole" . The only thing Orihime really dislikes is foods she's gotten bored of.

Chad:

Beef. The boy needs beef. Chad spent his early adolescence on his Grandfather's Cattle Ranch in Mexico, allowed to eat as much red meat as he wanted and his physique shows it. Now he's back in Japan where it's prohibitively expensive and he is DYING. Please. He is a large carnivore. He can't live like this. Chad's least favorite food is ironically, his most reliable source of red meat: the fast food burger. It's not the same. It mocks him.

(More Karakura Gang and Some Captains under the cut)

Uryuu:

Uryuu is the son of a doctor and a little weirdo in his own right and he will assemble a baked potato or disassemble a slice of pizza with surgical precision. He just sort of likes customizing his food before he eats it. Hence, his least favorite foods are things where all the ingredients are mixed together and inseparable, like stews and casserole.

Tatsuki:

Tatsuki is a hot wings afficionado- she likes all the flavors, because there's a lot of really nice flavor interactions in the milder sauces, but also, the hotter the better. She once entered a hot wings eating contest in middle school where every round was hotter than the last and sailed easily into the "scorpion death pepper" round before being declared the winner, much to her disappointment. She was still hungry, and those were a 5/10 at most for her. Tatsuki's least favorite food with anything with even a hint of clams or other mollusc shellfish in it. She hasn't been diagnosed with an allergy, but given her extreme aversion to shellfish, she's not going to press her luck.

Keigo:

Keigo lives on a rancid diet of junk food, novelty soda, and instant ramen and likes it that way, thank you. Ichigo periodically makes him eat an apple at sword point to get some kind of fiber and vitamin into him. Keigo's least favorite food is anywhere can't cook in a microwave, and all vegetables.

Mizuiro:

Mizuiro is way too vain about his skin and hair to live on Keigo's garbage raccoon diet, but he can't cook to save his life. His favorite foods are multivitamins and everything he can get delivered, and his least favorite is anything deep-fried and greasy

Rukia:

Rukia was raised in fantasy medieval Japan, but is a "I'll try anything once!" Girl and this has lead to her favorite food being Oregano. Favorite condiment. Puts it on everything, even ice cream. Once things calm down a little when she returns to soul society, she gets Orihime to send her a "care package" of assorted spices, snacks and modern "puzzle" foods (juice boxes and ramune) to show to Byakuya, who starts inviting friends and coworkers over to try these things too, and the resulting video makes Ichigo laugh hard enough to rip out a few of his stitches. Rukia's least favorite food is jellybeans, because she can never remember the flavors and keeps putting bad combinations of them in her mouth.

Renji:

Like Chad, Renji needs his fucking protein, and sure loves him some beef, but he's also got that ADHD Hyperfocus going on and regularly forgets to eat so while he's not specifically partial to the flavors, his favorite food in terms of 'keeping him alive and hale' is nutritional protein shakes. Like Ichigo, Renji is also partial to fresh fruits and has the spice tolerance of a recipe blogger from Kansas, but he does have an extremely strong aversion to Bananas that he refuses to explain.

Byakuya:

Byakuya is a sensation-avoidant autist who has had his aversions largely ignored in favor of "you need to uphold the clan honor by being POLITE at this dinner and EATING WHAT YOU ARE SERVED, you can throw up in private later", so his regular diet is quite mild and limited, which moderately terrified Unohana (she IS partially responsible for keeping him alive). A chance encounter with Zaraki Kenpachi accidentally saved the Kuchiki line because he introduced a New Food to Byakuya by being normal about it, and now Byakuya loves BEANS. All of them. Red, Black, Soy, Kidney, Mung, Great Northern, Purple String, Adzuki, Anasazi, Edamame, Pinto, Pole, Striped, Yard, Garbanzo and Navy. Peas too- English, snap, snow, lentil, black-eyed and split. Paired with already-acceptable rice, this makes his limited diet startlingly nutritionally complete and high in fiber. He'll never eat squid or octopus again if he can help it though.

Kenpachi:

AEIWAM Zaraki Kenpachi was raised by eagles and it shows through in weird places, like how he insists on eating poultry and fish bones like his mother taught him to. In fact, the bones from deep-fried chicken are his favorite, and he will help himself to the bones other people don't want. He has a cast iron stomach that rarely gets upset and a notable sweet tooth, but is extremely picky about texture. This surprises some people who think that living as a beggar for a few centuries means he'd eat anything, and comes as no surprise to anyone who HAS been that destitute- an off texture is often your only warning before a potentially lethal case of food poisoning. Hence, Kenpachi's least favorite foods are anything "slimy", which puts him off many sauces and seaweed-based dishes.

Yachiru:

AEIWAM Zaraki is significantly more amiable and cunning than his canon counterpart because, realistically, he had to keep Yachiru fed. No village will let a random murder-hobo in to eat, especially if he's broke, so Zaraki got exceptionally good at ingratiating himself with strangers and getting hired at odd jobs in a hurry. This was an extremely sharp learning curve because he found Yachiru when she was an infant and not yet weaned, and he had to go to some fairly extreme measures to get milk for her. It's a point of pride for him that his little girl has never gone to bed hungry, even if he did. Yachiru is very aware of the fact she has historically eaten better than her father, despite his best efforts to disguise it, so her favorite foods are anything she can share with him- bags of small candies or chips or other snacks she can divy up and insist he eat too. She gave Zaraki his sweet tooth sharing candy like this, but anything she can share while eating is a favorite. Her least favorite is boiled vegetables. There is nothing that can make boiled broccoli worth eating.

Unohana:

Retsu Unohana has severe ADHD and makes food choices based first on the dopamine reward she gets from eating them, and the medical knowledge of "you need vitamins and fiber too, bitch" second. She would live on high-octane coffee with an excessive amount of sugar and cream if it were nutritionally complete, but alas. She does have a notes fondness for organ meats like liver, kidneys and lungs because they taste "richer" to her, and the novelty appeals as well. However, she has seen the horrors of what The Wrong Mushroom will do to a human body up close far too many times, and it's put her off eating fungi entirely. She'll eat her own hand before she'll eat a mushroom.

Komamura:

Food is both a joyful and distressing experience for Sajin. Joyful, because his exceptionally sensitive sense of smell and taste means he gets to experience layers to even the most simple foods that humans can't even begin to comprehend. Distressing, because humans have a very weak sense of taste and over-season their food accordingly, often with poisons. A lot of the reason he started wearing a helmet was less about fear that humans would attack him for being a wolf man, or that he would inspire undue fear in others, and more that he has a hard time saying "No" to people, who keep unwittingly offering him food full of toxic onions or worse, grapes. The helmet was not easily removed, and kept the dangerous gifts at bay. Fortunately, modern humans are more aware of things that will poison him and more willing to make accommodations on his behalf. Still, his least favorite food is Raisins, which keep being added to otherwise perfectly good dishes, like someone deciding to sprinkle a bit of Water Hemlock in their tacos. He still keeps the Occasional "Carnivore Outing" he and Zaraki take to the distant mountains to celebrate their shared cultural heritage a secret though, because he's not sure most of his friends and colleagues are ready to learn that his favorite food is "Elk bone marrow, either still hot from the kill or after it's been buried in dirt for a week", but at least these days he has Zaraki "You know how it is with Liver and Eagles" Kenpachi to commiserate and split the carcass with.

Tousen:

Kaname did his required tour of duty in the living world in Oaxaca, Mexico and while he was there he developed a taste for Chapulines, or fried grasshoppers. He didn't mention this delicacy when he returned to soul society, not out of fear that people would think he was a freak- his coworkers already largely did, either because of his blindness or his Blackness, if not both- but because one of the few coworkers who he genuinely liked and got along with was Lieutenant Mashiro, whose favorite animal is Grasshoppers. His least favorite food is any alcoholic beverage or boozy dessert, because the one time he tried drinking with some friends from Shinigami academy, he developed a case of the spins just two drinks in and immediately became completely disoriented and couldn't right himself, and quickly became too nauseous and panicked to speak. His friends were having a GREAT time and thought Kaname was doing his usual wallflower nonsense until Liza Yadomaru finally realized something was amiss and she and Love Aikawa ended up taking him on a drunken sprint to the emergency room. He got better by morning but now even the smell of alcohol makes him feel sick again.

[cindersfireplace]

4town Valentine's Day 💘

Jesse, Taeyoung, Aaron T, and Aaron Z walk through the hallway to their hotel room after taking a stroll around the neighborhood:

Taeyoung: There's nothing like bird watching on a calm afternoon.

Aaron T: I'm just glad there was an ice cream truck. That was one of the best chocolate cones I've ever had. Thanks for helping me chase it down Z.

Aaron Z: *walks behind him exhausted* Anything for you buddy 😊

Jesse: You good Z?

Aaron Z: *gasping * Yeah when I catch my breath next week I'll be able to function again 😮‍💨

Jesse: I wish Robaire came with us. It's good to get outside once in a while.

Taeyoung: I'm sure he has his reasons.

*Jesse opens the hotel room door*

Jesse: Yeah probab- sweet cheese and crackers! What's all this!?

*The room is decorated with heart, banners, balloons, pillows, roses, and LOTS of candles*

❤️🌹🕯️🕯️🕯️

Robaire: Welcome home my friends! I thought I would put up some decorations for Valentine's Day. *Sigh* Love is in the air.

Aaron Z: I didn't know love smelt like *sniffs* vanilla and *picks up a candle* … Late winter breeze. Whatever the heck that smells like.

Jesse: We were gone for like an hour? How?

Robaire: I'm very efficient when I'm passionate about something.

Taeyoung: So that's why Jess is always yelling at you to do your taxes.

Aaron Z: Were you not efficient enough to get any cookies or candy?

Robaire: That will be for the gift exchange.

Aaron T: Why can't we just buy cards?

Robaire: Because first of all the 4town best friend Valentine's super special gift yearly extravaganza exchange -

Aaron Z: I still say we should shorten the name.

Robaire: -is a time to appreciate each other's gifts and is a testament to how well we know each other. I love giving gifts and I put a lot of thought into them.

Jesse: And I very much still appreciate those custom ‘Art Dad’ oven mitts, but shouldn't we be focusing on our gig that day? The 4townies are so excited to see us perform One True Love live for the first time next week, and after the show I want to go to bed.

Robaire: Then go right to bed on another day of the year but you have to be there for the opening of gifts. Besides we've already drawn names for it so no going back now.

Jesse: Fiiiine if I must.

Robaire: That's the spirit.

Jesse: Uh I think a spirit is what we'll be if all of these candles stay lit. This is most definitely a fire hazard. I'm only agreeing if I get to put half of them out.

Robaire: Fiiiine. If I must.

Aaron T: We've known each other for a while shopping for each other should be easier. Right Z?

Aaron Z: Totally….

*Skip to the day before Valentine's Day at the mall*

Aaron Z: …Not.

Jesse: Come on Z it'll be fine.

Aaron Z: Not when I'm shopping for Robaire it won't. I don't know what to buy and he's definitely gonna try to one up us with his amazing gift.

Jesse: Does anything else in this world motivate you quite like your need to be better than Robaire?

Aaron Z: Absolutely, this is just a continuous priority of mine.

Jesse: So no then. Got it.

Aaron Z: I will search through every isle of this mall if it kills me. I will be victorious.

Jesse: Or you could breathe and let it go…and he's gone. Valentine's is gonna be fun.

*The next day*

Taeyoung: That must have been our best performance yet! Everybody was so excited, and despite my mild fear of heights trying to convince me otherwise, the rising heart platforms weren't so bad after all.

Robaire: Told you it would be incredible!

Jesse: Anyways now that that's over we can open gifts now.

Aaron T: Yeah guys the sooner we get this over with the sooner old man Jesse can take his nap.

Jesse: I'm not ol-

Aaron Z (whispering to Aaron T) You just want to get candy from your gift don't you?

Aaron T (whispering back): Shhhh I just care about Jesse's health…and my blood sugar.

Robaire: Anyways, who wants to go first?

Taeyoung: Me! I got T! Here you go! *Shoves present box into his hands*

Aaron T: YESSS! *Opens package* *gasp* It's a book of skateboard tricks! These are some of the most advanced out there and….a box of chocolate. Thankyou *hugs Taeyoung and whispers* This is why your my favorite.

Taeyoung: No problem at all.

Aaron T: So I guess it's my turn to give and I got Jesse *gives him a very messily wrapped package with 50 bows on it*

Jesse: Geez this looks interesting *opens the box* *gasp* ITS THE SUPER SMOOTH 3000! I've been trying to find this blender for months! My fruit smoothies will be so much better now! Thank you *lifts Aaron T off the ground in a hug*

Aaron T: Your *cough cough* welcome. Could you please put me down now?

Jesse: *Drops Aaron T* I'm next and I got Taeyoung. So here you go?

Taeyoung: *Carefully takes the box from his hand and opens it* Woah! Bird watching goggles! They even have little doves on them! Thanks Jess. I'm gonna have so much fun taking these to the park.

Jesse: I'm so glad you like them. They were some of the best I could find.

Aaron Z: I guess Robaire and I are last. You can go first Ro 😊

Robaire: No, I insist. You go first 😁

Aaron Z: Well this day means the most to you so you should go 😊

Robaire: And I like to share that joy with my friends so you should go 😁

Aaron Z: You.

Robaire: You.

Aaron Z: YOU.

Robaire: YOU!

*While these two keep going back and forth Taeyoung and Aaron T give each other a look and then open the presents themselves (whilst Jesse has too little sleep in him to deal with this)*

Taeyoung: Wow Robaire this is a really nice Destiny ‘s Child record.

Robaire: That's the exact one we listened to when we first met 🫢

Aaron T: Dang Z you got this cool basketball trophy. It even says ‘best basketball player I know ‘. Nice Sentiment.

Aaron Z: That was one of the first things I told you that I dreamed of receiving 😯

*They hold the gifts in their hands for a moment appreciating them*

Aaron Z: *clearly struggling* Th-th-th-

Robaire: Are you trying to say thank you?

Aaron Z: Nah I'm trying to say ‘That's all folks’. Yes I'm trying to say thankyou. Anyways thank you … for … this.

Robaire: Then I guess I want to say thank you too…I guess.

Jesse: Awww this is too sweet.

Aaron T: Maybe it wasn't about who got the best present after all?

Robaire: Mhm. Even though we all know it was me.

Aaron Z: Wh- if anything it was me!

Robaire: No you didn't!

Aaron Z: I got you the record that you sorry self was too BROKE for when we first met!

Robaire: I got you a CUSTOM TROPHY 🏆! Do you know how much that is in this economy?!

Aaron Z: But did I ask-

Robaire: But my-

Aaron Z: No but Robaire answer the question. Answer the question! Did I ask though? Did I?

Robaire: No but you can't just throw that in my face when I'm trying to be nice.

Aaron Z: Clearly not nice enough to admit I'm better…

*Senseless arguing continues in the background*

Jesse: T! They were this 🤏🏻 close to having a nice moment.

Aaron T: Sorry, I was just trying to bring some positivity.

Taeyoung: I'm positively sure they will be arguing for a while so I'm just gonna go now.

Jesse: Agreed. *yawn* 🥱 I'm going to sleep.

Aaron T: And I shall consume all this chocolate within the hour. I love Valentine's Day!

*Later that night Aaron Z and Robaire go to bed setting their gifts down on their night stands smiling at them and then turning the lights out to sleep*

❤️

[onceuponmmy]

Mother Day Ideas

Whether your mother is someone who likes the outdoors, or someone that enjoys doing things inside. You can't go wrong with anything bought or homemade...

Bookish

(reader/writer/linguist)

<Homemade>

Write her a Story

Homemade Bookmarks

Homemade Puzzles/Crosswords

Write a Poem/Haiku/Family Quote

<Bought>

Her Fave Books (Date with a Book) with Bookmarks

Personalised or Cute Stationery (Pens)

A new Journal/Scrapbook (With Stickers)

Book of Puzzles/Crosswords/Pattern Colouring

Foodie

(cook/baker/foodie)

<Homemade>

Make her Breakfast in Bed

Bake her something

Cook her something

Make or Personalise Apron or Utensils

<Bought>

Cooking Utensils/Equipment or Apron

Get her Fave Treats/Snacks

A selection of her Beverages (Hot or Cold)

Make up a Foodie Kit (Ice Cream Kit, Movie Munchies Kit, etc)

Outdoors

(gardener/active/animals)

<Homemade>

Plan a Day Out (Park, Beach, Gardens, Museum/Gallery, etc)

Grow A Plant/Tree

Make something from wood/glass (Jewellery/Trinket box, etc)

Take care of the Animals for the Day.

<Bought>

Choose a Cap/Hat/Sweatbands/an article of Active Wear

New or Personalised Water bottle/Exercise Equipment

Plant/Flowers/Gardening Tools

Handy Tools (Hammer, tool bag, etc)

Pet Accessories or Mementos (Mugs/Shirts/etc)

Creative

(artist/crafter/memento)

<Homemade>

Photography Projects (Digital Slideshow) Scrapbook

Make Cards/Paintings

Make Candles/Soaps/Bath Salts/Sugar Scrubs

Sewing/Knitting/Crochet (Scarf, Beanie, Slippers, Blanket)

<Bought>

Art Mediums (Paints & Brushes, Pencils, Clay, etc...)

Print Photography Portraits

Scrap-booking Supplies and Book

Sewing/Knitting/Crochet Equipment

Glamour

(fashionista/beauty/shopping)

<Homemade>

Give her a Home Spa Day (Massage, Facial, Pedi-Mani)

Homemade Jewellery (Necklaces, Bracelets, Earrings)

Paint her nail, Create Hairstyles

Have a Fashion Show Runway

Design a Fashion Line with things at Home

<Bought>

Self-Care/Skin Care Kits

Gift Cards/Vouchers

Fashion Accessories (Wallets, Purses, keychains, etc)

Shopping Trip; Choose a new Outfit

Beauty Supplies (Lip balm, Perfume, Make Up, etc)

Entertainment

(singer/dancer/play)

<Homemade>

Compose a Song

Perform a Play

Create Dance Routine

Make a Playlist/Mixed Tape or CD

Homemade Music Memorabilia Crafts

<Bought>

Music Memorabilia

Go to a Show/Orchestra/Play

Attend a Concert of Music Festival

Find Personalised Packaging

Technology

(gamer/computers/devices)

<Homemade>

Play a Game with Her

Design a Game Together

Create something from old Tech Equipment

Laptop Decals/Stickers to Decorate

Sewn Laptop Case

<Bought>

Choose Accessories (Earphones, Speakers, Charger, Bags, Chargers, etc)

Personalised items (Mouse pads, Pictures, etc)

Desk Decorations (LED Lights, etc)

Portable Chargers & Desk Lamps

Smart Devices (Watches, Lights, Alexa)

Chill

(cozy/relaxed/homely)

<Homemade>

Do her Jobs for the Day

Give her a shoulder robe

Movie/TV Series Day in

Junk Food Day

<Bought>

Slippers/Ugh-boots

Fluffy or Soft Blanket/Robe

Sleeping Mask

Massage Tools

Any Mother

(What to get if you're unsure) :

PLAN FOR THE DAY (Doesn't have to be everything, choose what you feel she would love to do)

BOUGHT (Can never go wrong with a custom gift basket)

Build a Gift Basket -

Basket/Gift Box

Treat/Snack/Drink

Self Care/Relaxation

Scented Goodie

"Mom" Goodie (Jewellery, Mug, Cozy things, Bookish...)

Fresh Flowers (Preferably Her Favourite)

Card/Poem/Haiku/Quote

MOTHERS DAY COUPONS (Just some options, or you can make them yourself in to a small booklet)

[beatotsundere]

[FOR SALE] Official SNK FINAL Season Merchandise

New SNK Final season Merchandise orders are made and a few Snk Merchandise are still looking for a home and are left open to buy/reserve from my box splits. They come with official packaging, were never used and are from Japan imported. No cheap china bootleg Versions!

Green crossed out = Reserved from a Customer

All Merchandise are in brand new condition and were never used. Japan import official products!

Feel free to message me for any questions!

Instagram shop: https://www.instagram.com/kusomegane1992_snk_shop/

Released Merchandise and the only left from the sets!

SNK MYSTERY BOX : Price EACH: 5.00-30.00EUR

SNK Final Season LOTTERY Event postcard + badge set : Price EACH: 15.00EUR

Eren red design

Eren

SNK Botania acrylic stand figures : Price EACH: 20.00EUR

Eren

Eren child (SOLD OUT)

Eren Mikasa Armin trio

SNK lottery Merchandise: Price EACH: 20.00EUR  

Hanji badge

2x Hanji circus badge

Sasha circus badge

Eren/Mikasa/Armin/Jean/Sasha keychain

Eren/Levi/Hanji/Erwin keychain

SNK GSC big Cushion keychains (12 in total) : Price EACH: 20.00EUR

Eren (SOLD OUT)

Mikasa (SOLD OUT)

Armin 1 left

Levi (SOLD OUT)

Erwin 1 left

Hanji (SOLD OUT)

SNK Final acrylic stand: Price EACH: 20.00EUR

Jean

SNK gallery cafe event badge : Price EACH: 30.00EUR

Hanji

SNK FINAL E-Diner event acrylic stands: Price EACH: 20.00EUR

Connie

SNK New Year acrylic stand set: Price EACH: 20.00EUR

Ymir

SNK painting gang acrylic stand set : Price EACH: 20.00EUR

Annie

SNK Final chibi acrylic stands : Price EACH: 20.00EUR

Jean

SNK kids acrylic stand figures : Price EACH: 20.00EUR

Jean

SNK P. Cafe event cat acrylic stand figure: Price EACH: 20.00EUR

Jean (SOLD OUT)

SNK saluting acrylic stand figures : Price EACH: 20.00EUR

Eren (SOLD OUT)

Jean

SNK ice cream event clips + acrylic stands : Price EACH: 30.00EUR

Eren acrylic stand (SOLD OUT)

Connie acrylic stand

SNK limited Levi ikebukuro badge: Price EACH: 30.00EUR

Levi

SNK FINAL Detective vs Thief acrylic stand figures : Price EACH: 20.00EUR

Gabi

SNK GSC double face keychains : Price EACH: 20.00EUR

Eren (SOLD OUT)

Eren 2 (SOLD OUT)

Mikasa (SOLD OUT)

Armin (SOLD OUT)

Levi (SOLD OUT)

Erwin

Hanji (SOLD OUT)

Jean (SOLD OUT)

Marco (SOLD OUT)

Sasha (SOLD OUT)

Connie (SOLD OUT)

Reiner

Bertolt (SOLD OUT)

Annie

Historia

Ymir

SNK Final Nendo figure face plate set : Price EACH: 20.00EUR

Armin

PRE ORDERS READY TO RESERVE!

(Finished reserved sets can be checked in my Instagram store)

SNK FINAL Tea cup keychain set: Price EACH: to be determined

Annie

Zeke

SNK paraverse figures : Price EACH: to be determined

Eren (Reserved)

Titan Eren (Reserved)

SNK royal moble’s acrylic stand figures : Price EACH: to be determined

Connie

Reiner

Erwin

SNK zodiac sign acrylic stand figures : Price EACH: to be determined

Jean

SNK christmas acrylic stand figures : Price EACH: to be determined

Reiner

Annie

SNK final mini figures : Price EACH: to be determined

Eren (Reserved)

Jean (Reserved)

Oversea shipping:

Shipping costs: 4.50EUR

Deutschland:

Versand: 2,90€ oder Einschreiben auch m��glich.

I ship my keychains out with airmail.

COMBINIED SHIPPING IS POSSIBLE! GROUP ORDERS WITH FRIENDS IS POSSIBLE!!

Oversea Payment:

ONLY PAYPAL PLEASE!!

Deutschland:

Paypal oder Überweisung möglich!

Write me a message if interested.

ONLY SERIOUS BUYERS PLEASE!

Thank you very much!

[divinepacks]

Brownie Boxes That Speak the Language of Festivity

In the vibrant streets of Tamil Nadu, where each festival echoes with laughter and lights, the humble brownie takes on a new charm. It’s more than a dessert—it’s a gift of warmth, a token of love. And when these chocolate treasures arrive in a custom brownie packaging box, the joy multiplies, transforming an ordinary treat into an extraordinary memory.

The Allure of the Brownie

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Irresistible Texture: Its moist, chewy layers make every mouthful a satisfying indulgence.

Perfectly Adaptable: Whether paired with caramel, nuts, or a dollop of ice cream, brownies never fail to impress.

Beginner-Friendly Delight: Simple to bake yet delightful to savor, brownies are a testament to the beauty of simplicity.

For sweet shop owners, these qualities make brownies the star of every festive menu.

Packaging: The Bridge Between Taste and Trust

In the bustling festival season, the brownie packaging box is as important as the dessert itself.

Safety First: A durable box ensures that the brownies reach customers fresh and undamaged.

A Brand in Every Box: Custom packaging is a silent marketer, spreading your name and values with every delivery.

Festive Flair: A decorated box can light up a customer’s eyes before they even take the first bite.

Divine Packs: Your Festival Ally

At Divine Packs, we bring your visions to life with:

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Celebrations Start with Thoughtful Details

In Tamil Nadu, every festival is a chance to connect, celebrate, and make loved ones feel special. Brownies, with their chocolaty allure, are a perfect gift, but the packaging creates the first impression. A beautiful brownie packaging box is not just a container; it’s a storyteller, narrating your commitment to quality and festivity.

This season, let your brownie deliveries be a festival in themselves. After all, doesn’t every customer deserve a little extra sweetness?

Contact Us through website: https://divinepacks.co.in/ or call us on: +91 98943 33189 to wrapping your gift box with care.

[tameblog]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[ramestoryworld]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[alexha2210]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[angusstory]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[tumibaba]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[romaleen]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[monaleen101]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[beatotsundere]

[FOR SALE] Official SNK FINAL Season Merchandise

New SNK Final season Merchandise orders are made and a few Snk Merchandise are still looking for a home and are left open to buy/reserve from my box splits. They come with official packaging, were never used and are from Japan imported. No cheap china bootleg Versions!

Green crossed out = Reserved from a Customer

All Merchandise are in brand new condition and were never used. Japan import official products!

Feel free to message me for any questions!

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Released Merchandise and the only left from the sets!

SNK MYSTERY BOX : Price EACH: 5.00-30.00EUR

SNK Final Season LOTTERY Event postcard + badge set : Price EACH: 15.00EUR

Eren red design

Eren

SNK Botania acrylic stand figures : Price EACH: 20.00EUR

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Eren child

Eren Mikasa Armin trio

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2x Hanji circus badge

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Eren/Mikasa/Armin/Jean/Sasha keychain

Eren/Levi/Hanji/Erwin keychain

SNK GSC big Cushion keychains (12 in total) : Price EACH: 20.00EUR

Eren (SOLD OUT)

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Armin 1 left

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Oversea shipping:

Shipping costs: 4.50EUR

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Versand: 2,90€ oder Einschreiben auch möglich.

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COMBINIED SHIPPING IS POSSIBLE! GROUP ORDERS WITH FRIENDS IS POSSIBLE!!

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[iamownerofme]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[shelyold]

By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you!  Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps.  Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

[divinepacks]

The Gift of Sweet Memories: Custom Brownie Cake Boxes for Every Occasion

In the heart of Tamil Nadu, where every festival paints the skies with joy and colors, the act of gifting is more than just a tradition—it’s a heartfelt expression of love. And what better way to celebrate than with brownies, those chocolate morsels that have a magical way of touching the soul? But while brownies bring delight to the taste buds, it is the brownie packaging box that elevates the experience, turning each bite into a cherished memory.

Why Brownies Hold a Special Place

Brownies are the perfect balance of indulgence and simplicity:

A Burst of Chocolate Heaven: With each bite, the deep cocoa flavor wraps you in its warmth, making brownies a beloved choice.

Chewy and Satisfying: The texture is a rich, moist indulgence that beckons you to savor each bite.

A Versatile Delight: Whether enjoyed plain, topped with nuts, or served with a scoop of ice cream, brownies are as versatile as the seasons.

Quick to Bake: With simple ingredients and an easy recipe, brownies are the perfect companion for bakers both seasoned and new.

For sweet shop owners and bakeries in Tamil Nadu, brownies are the perfect festive offering, a timeless treat that never fails to bring smiles.

The Role of Custom Packaging in Your Business

When you’re gifting or delivering brownies, it’s not just about the taste—it’s about the presentation. Here’s why custom brownie packaging box is so crucial:

Protecting Your Creation: A well-made box ensures that your brownies arrive fresh and intact, safe from the bumps along the way.

Your Brand, Everywhere: Custom-designed boxes that feature your logo, color, and personal touch make every delivery a reflection of your bakery’s identity.

Bringing a Touch of Magic: Decorated boxes are not just functional; they create an aura of celebration, turning every order into an occasion.

Divine Packs: Your Partner in Creating Lasting Impressions

At Divine Packs, we understand that the way your brownies are packaged speaks volumes about your brand. That’s why we offer:

Reliable Packaging Solutions: Boxes designed to keep your treats safe, so you never have to worry about breakage.

Beautiful Custom Designs: Eye-catching packaging that attracts customers and makes every delivery feel like a special gift.

The Power of a Thoughtfully Wrapped Gift

In Tamil Nadu, where every festival is a chance to spread joy, the art of gifting is sacred. A custom brownie packaging box does more than protect your brownies—it tells a story of care, tradition, and celebration. When your customers receive their brownies in a beautifully designed box, they feel valued and appreciated, and that feeling lasts long after the brownies are gone.

Will your next delivery be wrapped in a box that speaks of love, tradition, and sweet memories?

Contact Us through website: https://divinepacks.co.in/ or call us on: +91 98943 33189 to wrapping your gift box with care.