Dreamy Cupcakes And Cookies For Your Rooftop Vision Board Picnic

Picture this: a cozy rooftop filled with friends sharing dreams, laughter, and a table brimming with scrumptious cupcakes and cookies. “Dreamy Cupcakes and Cookies for Your Rooftop Vision Board Party” brings together delightful recipes that add sweetness to your creative planning. With a sprinkle of fun and a dash of inspiration, let’s turn your rooftop into a magical space where visions come to life!

Tools and Supplies Needed:

• Mixing bowls
• Measuring cups and spoons
• Electric mixer or whisk
• Baking sheets
• Cupcake liners
• Cooling rack
• Piping bags (for frosting)
• Cookie cutters (optional)
• Decorative toppings (sprinkles, chocolate chips, etc.)

**Cotton Candy Cloud Cupcakes + Star Sugar Cookies**

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These Cotton Candy Cloud Cupcakes are a delightful treat that brings a taste of carnival fun to your rooftop vision board party. Light, fluffy, and topped with swirls of pastel frosting, they offer a sweet burst of flavor that’s reminiscent of cotton candy. Paired with star-shaped sugar cookies, these desserts are not just visually appealing, but also simple to make, making them perfect for both novice bakers and seasoned pros.

The cupcakes are moist and fluffy, with a light vanilla flavor that complements the colorful frosting beautifully. The star sugar cookies, with their crisp edges and soft centers, make for a delightful addition that guests will love. Together, they create a whimsical dessert spread that’s sure to impress!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Muffin tin and liners
• Cookie sheets
• Piping bags and tips
• Rolling pin
• Cookie cutters
• Cooling racks

Ingredients

• For the Cotton Candy Cloud Cupcakes:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• Food coloring (pink and blue)
• For the Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Cotton candy for topping

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until smooth.
4. Divide the batter into two bowls. Add pink food coloring to one and blue to the other, mixing until the colors are vibrant.
5. Scoop the batter into the cupcake liners, alternating between pink and blue for a swirled effect. Bake for 18-20 minutes until a toothpick comes out clean. Let cool.
6. For the frosting, beat softened butter in a mixing bowl. Gradually add powdered sugar, then heavy cream and vanilla. Beat until smooth. Divide into two bowls and color with pink and blue food coloring.
7. Once cupcakes are cool, use piping bags to frost in alternating colors. Top with cotton candy fluff.
8. For the Star Sugar Cookies: Cream together 1 cup of softened butter and 1 ½ cups of sugar in a bowl. Add 1 egg and 1 teaspoon of vanilla extract, mixing well.
9. In another bowl, combine 3 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually mix with wet ingredients until dough forms. Chill in the refrigerator for 30 minutes.
10. Preheat the oven to 350°F (175°C). Roll out the dough and cut out star shapes. Place on cookie sheets and bake for 8-10 minutes until lightly golden. Allow to cool.
11. You can ice the cookies with royal icing or simply sprinkle them with colored sugar for a fun touch.

**Lavender Dream Cupcakes + Gold-Dusted Shortbread**

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These Lavender Dream Cupcakes are a delightful way to enjoy the subtle floral notes of lavender combined with the sweetness of vanilla. Topped with a fluffy buttercream frosting and adorned with pearl-like sprinkles, these cupcakes offer a light and airy taste that feels special for any gathering. They’re relatively simple to whip up, making them perfect for your rooftop vision board party.

Alongside these cupcakes, the Gold-Dusted Shortbread cookies bring a touch of elegance to your dessert table. Buttery and crisp, these cookies melt in your mouth and are enhanced with a hint of vanilla. A light dusting of edible gold gives them a glamorous finish, perfect for celebrating dreams and aspirations with friends.

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Cupcake liners
• Baking sheet
• Cooling rack
• Piping bag (optional)
• Gold dust (edible)

Ingredients

• For the Lavender Dream Cupcakes:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 2 tablespoons dried culinary lavender
• 1 teaspoon vanilla extract
• For the Buttercream Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• For the Gold-Dusted Shortbread:
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• Edible gold dust for decoration

Instructions

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt for the cupcakes. Add softened butter and mix until crumbly.
3. In another bowl, whisk together eggs, milk, lavender, and vanilla. Gradually add this mixture to the dry ingredients, mixing until just combined.
4. Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool on a rack.
5. For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar, mixing well. Add heavy cream and vanilla, beating until fluffy.
6. Once the cupcakes are cool, frost them with the buttercream using a piping bag or a spatula. Decorate with pearl sprinkles.
7. For the shortbread, cream together the softened butter and sugar until light and fluffy. Mix in the flour and vanilla until a dough forms.
8. Roll out the dough on a floured surface and cut into desired shapes. Place on a baking sheet and bake at 350°F (175°C) for 12-15 minutes until lightly golden.
9. Once cooled, dust the cookies with edible gold dust for a sparkling finish.

**Rosewater Vanilla Cupcakes + Butterfly Cookies**

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These Rosewater Vanilla Cupcakes and Butterfly Cookies are a delightful treat that perfectly capture the essence of a rooftop vision board party. The cupcakes are soft and fluffy, infused with a subtle floral note from rosewater, balanced by the comforting flavor of vanilla. The cookies, shaped like butterflies, are sweet and crisp, making them a charming accompaniment to your sweet celebration.

Both recipes are simple to prepare, ideal for bakers of all levels. Whether you’re a seasoned pro or just starting out, these treats will impress your guests without causing stress in the kitchen.

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Electric mixer (optional)
• Baking sheets
• Piping bags (for frosting)
• Butterfly cookie cutter
• Muffin tin

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon rosewater
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 2 cups powdered sugar (for frosting)
• 1 cup unsalted butter, softened (for frosting)
• 1-2 tablespoons milk (for frosting)
• Food coloring (optional, for frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and rosewater.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until well combined.
5. Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
6. For the frosting, beat together the softened butter and powdered sugar until smooth. Add in milk and mix until you reach your desired consistency. If using, add food coloring to achieve the desired shade.
7. Once the cupcakes are cool, frost them with the prepared frosting using a piping bag.
8. For the butterfly cookies, roll out cookie dough (not included in this recipe) and cut shapes with a butterfly cookie cutter. Bake according to your dough recipe, allow to cool, and decorate with frosting.

**Strawberries & Cream Cupcakes + Heart Jam Thumbprints**

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These Strawberries & Cream Cupcakes paired with Heart Jam Thumbprints create a delightful duo that’s perfect for a rooftop party. The cupcakes are light, fluffy, and bursting with fresh strawberry flavor, topped with a creamy frosting that adds a sweet touch. The thumbprints are chewy cookies with a heart-shaped center filled with your favorite jam, making them both adorable and delicious. Plus, they are simple to whip up, making them great for bakers of all skill levels!

This combination is not just tasty but visually appealing, ideal for inspiring creativity at your vision board party. Set the mood with these sweet treats that will surely impress your guests!

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Muffin tin
• Parchment paper (optional)
• Baking sheets
• Cool rack
• Cookie cutters (heart-shaped)

Ingredients

• For the Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh strawberries, pureed
• For the Frosting:
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• For the Heart Jam Thumbprints:
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup fruit jam (strawberry, raspberry, or your choice)

Instructions

1. Make the Cupcakes: Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla extract.
2. Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, followed by the strawberry puree. Mix until just combined.
3. Bake the Cupcakes: Line a muffin tin with cupcake liners and fill each cup about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely.
4. Prepare the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract until smooth and fluffy. Frost the cooled cupcakes as desired.
5. Make the Thumbprints: In a bowl, cream together the softened butter and sugar. Stir in the flour, vanilla extract, and salt until a dough forms. Roll the dough into balls and place on a baking sheet.
6. Create the Thumbprints: Use your thumb or a small spoon to make an indentation in the center of each ball. Fill the indentations with fruit jam.
7. Bake the Cookies: Preheat the oven to 350°F (175°C) again if needed. Bake the cookies for 12-15 minutes until lightly golden. Let them cool on a wire rack.

**Earl Grey Cupcakes + Teacup Sugar Cookies**

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Get ready for a delightful treat with Earl Grey cupcakes and teacup sugar cookies! These fluffy cupcakes infused with aromatic Earl Grey tea provide a fantastic flavor that’s both comforting and unique. Topped with a light, creamy frosting, they make for a perfect sweet bite during your rooftop vision board party.

The teacup-shaped sugar cookies add a fun and whimsical touch, ideal for pairing with your favorite tea or coffee. They are simple to make, allowing you to enjoy the baking process without any fuss. Your guests will be impressed by the beautiful presentation and the delightful combination of flavors!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Baking sheet
• Parchment paper
• Cookie cutter (teacup shape)
• Muffin tin
• Cooling rack

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brewed Earl Grey tea, cooled
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for frosting)
• 2 tablespoons milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1/2 cup royal icing (for teacup cookies)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, alternating with the brewed Earl Grey tea. Stir in the vanilla extract.
4. Fill each cupcake liner about two-thirds full with the batter. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
5. For the frosting, beat together the powdered sugar, milk, and vanilla extract until smooth. Spread or pipe the frosting onto the cooled cupcakes.
6. For the teacup cookies, roll out the sugar cookie dough and use a teacup-shaped cookie cutter to cut out the shapes. Bake according to the sugar cookie recipe until golden. Once cooled, decorate with royal icing.

**Vanilla Confetti Cupcakes + Starburst Sprinkle Cookies**

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Get ready to brighten up your rooftop vision board party with these delightful Vanilla Confetti Cupcakes and Starburst Sprinkle Cookies! These treats are light, fluffy, and bursting with flavor, making them perfect for sharing while you and your friends brainstorm your dreams and goals. The confetti cupcakes offer a sweet vanilla base, topped with creamy frosting and a rainbow of sprinkles, while the cookies bring a chewy texture with a pop of color and fun.

Making these treats is quite simple, even if you’re new to baking. Gather your ingredients, and you’ll have a batch of mouthwatering cupcakes and cookies in no time. They’re sure to be a hit with guests of all ages, and the vibrant colors will add a cheerful touch to your party spread!

Tools and Supplies Needed

• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Cupcake liners
• Muffin tin
• Baking sheets
• Piping bag (optional)

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup rainbow sprinkles
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened (for frosting)
• 2 tablespoons milk (for frosting)
• Starburst candies, cut into shapes (for cookies)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add the softened butter and mix until crumbly.
3. In another bowl, whisk together eggs, vanilla extract, and milk. Gradually add this mixture to the dry ingredients, stirring until just combined. Gently fold in the rainbow sprinkles.
4. Fill the cupcake liners about two-thirds full with batter. Bake for 15-18 minutes or until a toothpick comes out clean. Let them cool.
5. For the frosting, beat together the softened butter and powdered sugar until smooth. Add milk to reach desired consistency.
6. Once the cupcakes are cool, frost them generously with the prepared frosting and top with extra sprinkles.
7. For the cookies, make a simple dough using flour, sugar, and butter, shape into rounds, and bake for 10-12 minutes. Once cooled, decorate with cut-out Starburst shapes.

**Peach Bellini Cupcakes + Champagne Sugar Cookies**

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These Peach Bellini Cupcakes and Champagne Sugar Cookies are perfect treats for your rooftop vision board party. The cupcakes bring a sweet, fruity twist with a hint of peach, while the cookies offer a delightful crunch with a champagne-infused icing. Both are simple to make and will impress your guests!

Light and refreshing, these cupcakes capture the essence of a classic bellini, making them a showstopper. The sugar cookies are equally charming, sparkling with a touch of edible glitter. Get ready to bake these delicious treats for an unforgettable celebration!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Muffin tin
• Cookie sheets
• Piping bags
• Whisk
• Spatula

Ingredients

• For Peach Bellini Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup peach puree
• 1 teaspoon vanilla extract
• Champagne for drizzling

• For Champagne Sugar Cookies:
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Champagne for icing
• Edible glitter for decoration

Instructions

1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). In a bowl, mix together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy. Add eggs, vanilla, and peach puree, mixing until combined. Gradually add the dry ingredients and milk, stirring until smooth.
2. Bake the Cupcakes: Fill a muffin tin with cupcake liners and pour in the batter, filling each liner about two-thirds full. Bake for about 18-20 minutes or until a toothpick comes out clean. Let them cool completely before frosting.
3. Prepare the Sugar Cookie Dough: In a bowl, combine flour, baking powder, and salt. In another bowl, cream together butter and sugar. Add the egg and vanilla, mixing until combined. Gradually add the dry mixture and mix until smooth. Chill the dough for at least 30 minutes.
4. Shape and Bake Cookies: Roll out the chilled dough on a floured surface and cut into desired shapes. Place on cookie sheets and bake at 350°F (175°C) for 8-10 minutes until lightly golden. Let cool.
5. Decorate: For the cupcakes, pipe on your favorite frosting and drizzle with champagne. For the cookies, mix powdered sugar with champagne to create an icing and decorate with edible glitter.

**Blueberry Lemon Cupcakes + Sun & Moon Cookies**

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These Blueberry Lemon Cupcakes and Sun & Moon Cookies are a delightful combination that’s perfect for your rooftop vision board party. The cupcakes are fluffy and zesty, bursting with fresh blueberries and a hint of lemon. Topped with a creamy frosting, they are simply irresistible. The cookies, shaped like the sun and moon, add a charming touch to your dessert table and are sure to spark conversation.

Making these treats is easy and fun! The cupcakes come together quickly, and the cookies are perfect for decorating with your favorite icing. Both recipes will make your gathering feel special and memorable.

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Muffin tin
• Parchment paper
• Baking sheets
• Cookie cutters (sun and moon shapes)
• Icing bags
• Cooling rack

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tablespoons cream cheese, softened
• 2 tablespoons lemon juice (for frosting)
• 1/2 cup butter, softened (for frosting)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the milk, lemon zest, and lemon juice.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
5. Pour the batter evenly into the prepared muffin tin. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
6. For the frosting, beat together the softened cream cheese, butter, powdered sugar, and lemon juice until smooth and creamy. Frost the cooled cupcakes as desired.
7. For the Sun & Moon Cookies, roll out cookie dough and use cookie cutters to create shapes. Bake at 350°F (175°C) for about 10-12 minutes. Once cool, decorate with icing to create sun and moon designs.

**Matcha Mint Cupcakes + Leaf-Imprint Cookies**

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These Matcha Mint Cupcakes paired with Leaf-Imprint Cookies are a delightful treat for any gathering. The cupcakes offer a light, earthy flavor of matcha with a refreshing hint of mint, making them perfect for a rooftop party. Topped with fluffy mint frosting, they are as pleasing to the eyes as they are to the taste buds. The cookies, on the other hand, feature a soft texture and a subtle mint flavor, beautifully embossed with leaf patterns for a fun and natural touch.

Making these sweet treats is a breeze, even for beginners. The recipes call for simple ingredients and straightforward steps, ensuring that you can whip them up in no time. Your guests will love the combination of flavors and the charming presentation at your vision board party!

Tools and Supplies Needed

• Mixing bowl
• Whisk
• Cupcake liners
• Muffin tin
• Baking sheet
• Parchment paper
• Rolling pin
• Leaf impression stamp or mold
• Offset spatula
• Piping bags
• Stand mixer or hand mixer

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 tablespoons matcha powder
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1-2 tablespoons milk (for frosting consistency)
• Gel food coloring (optional)
• 2 cups sugar cookie dough (store-bought or homemade)
• Mint extract (for flavoring cookies)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix buttermilk, oil, eggs, matcha powder, and vanilla until combined.
3. Combine the wet and dry ingredients, mixing until just combined. Fill cupcake liners about two-thirds full with the batter.
4. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool completely.
5. For the frosting, beat softened butter until creamy. Gradually add powdered sugar and mix until combined. Add milk and mint extract to reach desired consistency and flavor.
6. To make the cookies, preheat the oven to 350°F (175°C). Roll out the sugar cookie dough and use the leaf stamp to cut out shapes. Place them on a parchment-lined baking sheet.
7. Bake cookies for 8-10 minutes. Let them cool before decorating with frosting or leave them plain.
8. Once the cupcakes are cooled, frost them with the mint frosting and add any decorations you like.

**Red Velvet Cupcakes + Pink Ombre Sugar Cookies**

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Get ready to wow your guests with these delicious red velvet cupcakes and stunning pink ombre sugar cookies! The cupcakes are rich and moist, featuring a perfect balance of cocoa and cream cheese frosting that melts in your mouth. The sugar cookies, with their vibrant pink ombre effect, are not only a feast for the eyes but also offer a delightful sweetness that complements the cupcakes beautifully.

This recipe is simple enough for novice bakers and provides a fun way to add a creative touch to your rooftop vision board party. With just a few ingredients, you can whip up these treats in no time, making your gathering both tasty and visually appealing!

Tools and Supplies Needed

• Baking sheets
• Cupcake liners
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Oven
• Cooling rack

Ingredients

• For Red Velvet Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• For Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
   2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
   3. In another bowl, combine vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
   4. Mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
   5. Fill each cupcake liner about 2/3 full with the batter. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
   6. While the cupcakes cool, prepare the cream cheese frosting by beating the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
   7. For the Pink Ombre Sugar Cookies:
   8. 2 3/4 cups all-purpose flour
   9. 1 teaspoon baking soda
   10. 1 teaspoon baking powder
   11. 1 cup unsalted butter, softened
   12. 1 1/2 cups sugar
   13. 1 egg
   14. 1 teaspoon vanilla extract
   15. Pink food coloring

Instructions for Sugar Cookies

1. 1. In a bowl, whisk flour, baking soda, and baking powder.
   2. In another bowl, cream together butter and sugar until fluffy. Beat in egg and vanilla.
   3. Gradually add dry ingredients to the wet mixture.
   4. Divide the dough into three separate bowls. Add varying amounts of pink food coloring to each bowl to create an ombre effect.
   5. Chill the dough for at least one hour.
   6. Preheat oven to 375°F (190°C). Roll out the dough and cut into desired shapes. Bake for 8-10 minutes.
   7. Let cool before decorating with icing if desired.
   8. Once the cupcakes are cool, frost with cream cheese frosting and enjoy your lovely treats!

**Salted Caramel Mocha Cupcakes + Coffee Bean Cookies**

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These Salted Caramel Mocha Cupcakes are a delightful blend of rich chocolate and coffee flavors, topped with a creamy caramel frosting that adds a sweet and salty twist. The cupcakes are moist and fluffy, making them a perfect treat for any gathering. Pair them with Coffee Bean Cookies that have a rich chocolatey base and a hint of coffee for an extra kick. Together, they create a sweet harmony that will leave your guests craving more.

Both recipes are easy to whip up, making them perfect for your rooftop vision board party. The combination of flavors is not only comforting but also energizing, inviting everyone to enjoy the moment while dreaming big. Let’s dive into the ingredients and get baking!

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Electric mixer or hand mixer
• Cupcake pan and liners
• Cookie sheet
• Piping bag and tips (for frosting)

Ingredients

• For the Salted Caramel Mocha Cupcakes:
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup brewed coffee, cooled
• 1/2 cup milk
• 1/2 cup caramel sauce
• 1/4 teaspoon sea salt (for topping)

• For the Coffee Bean Cookies:
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 tablespoon instant coffee granules

Instructions

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
2. In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix well.
3. Add softened butter, eggs, vanilla extract, brewed coffee, and milk to the dry ingredients. Mix until smooth.
4. Pour the batter evenly into the cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Allow cooling.
5. While the cupcakes are baking, prepare the Coffee Bean Cookies. In a bowl, whisk together flour, baking soda, and salt.
6. In another bowl, beat together softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla, mixing until combined.
7. Gradually add the dry ingredients to the wet mixture. Stir in chocolate chips and instant coffee granules.
8. Drop spoonfuls of cookie dough onto a greased cookie sheet. Bake for 10-12 minutes, then cool on a wire rack.
9. Once the cupcakes are cool, pipe caramel frosting on top and drizzle with additional caramel sauce. Sprinkle with sea salt.
10. Serve the cupcakes alongside the coffee bean cookies and enjoy your party!

**Raspberry Rosé Cupcakes + Gemstone Cookies**

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These Raspberry Rosé Cupcakes and Gemstone Cookies are the perfect sweet treats for your rooftop vision board party. The cupcakes are light and fluffy with a delightful raspberry flavor, complemented by a rosé-infused buttercream that adds a touch of elegance. The cookies, shaped like sparkling gemstones, are vibrant and fun, making them a hit for both kids and adults alike.

This recipe is simple to follow, so even novice bakers can create these delightful sweets without any hassle. Each bite is a burst of flavor, making them a great addition to your party spread!

Tools and Supplies Needed

• Muffin tin
• Mixing bowls
• Electric mixer
• Silicone spatula
• Baking sheets
• Parchment paper
• Cookie cutters (gemstone shapes)
• Decorating bags or Ziploc bags

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1/4 cup rosé wine
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup raspberries (fresh or frozen)
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened (for frosting)
• 1-2 tablespoons rosé wine (for frosting)
• Food coloring (optional, for frosting)
• 2 cups powdered sugar (for cookies)
• 1/4 cup unsalted butter, softened (for cookies)
• 1 egg (for cookies)
• 1 teaspoon vanilla extract (for cookies)
• 1/4 teaspoon almond extract (for cookies)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
3. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this to the butter mixture, alternating with milk and rosé wine until well combined. Fold in raspberries gently.
4. Pour the batter into the prepared muffin tin, filling each liner about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
5. For the frosting, beat together the softened butter and powdered sugar, then gradually add rosé wine until you reach your desired consistency. Add food coloring if desired and mix until combined.
6. Frost the cooled cupcakes with the rosé buttercream.
7. For the gemstone cookies, mix together butter, sugar, and egg until smooth. Add vanilla and almond extracts, then incorporate the flour until a dough forms. Chill for about 30 minutes.
8. Roll out the cookie dough and cut into gemstone shapes using cookie cutters. Bake on a parchment-lined baking sheet at 350°F (175°C) for 8-10 minutes until edges are golden. Allow to cool.
9. Once cooled, decorate the cookies with royal icing or melted chocolate to resemble gemstones. Let the icing set before serving.

**Honey Chamomile Cupcakes + Honeycomb Cookies**

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These Honey Chamomile Cupcakes and Honeycomb Cookies bring a delightful twist to your rooftop vision board party. The cupcakes are soft and infused with the gentle flavor of chamomile, sweetened perfectly with honey. Topped with a fluffy honey buttercream, these treats are a dreamy addition to any gathering. The accompanying honeycomb cookies offer a crunchy contrast, with a sweet, subtle honey flavor that pairs beautifully with the cupcakes.

Both recipes are simple to make, ensuring you won’t be stuck in the kitchen while your friends enjoy the view. Perfect for sharing, these treats are sure to impress and satisfy your guests’ sweet cravings!

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Baking tray
• Piping bag with a star tip
• Cooling rack

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon dried chamomile flowers
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup powdered sugar
• 1/4 cup honey (for frosting)
• 1/2 cup honeycomb (for cookies)
• 1/4 cup unsalted butter (for cookies)
• 1/4 cup brown sugar (for cookies)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in dried chamomile, honey, and vanilla extract. Alternate adding the dry mixture and milk to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool on a rack.
6. For the frosting, beat the softened butter and powdered sugar until smooth. Gradually add honey until you reach your desired sweetness and consistency.
7. Once the cupcakes are cooled, pipe the honey buttercream on top.
8. For the honeycomb cookies, mix honey, butter, and brown sugar in a bowl until well combined. Stir in honeycomb pieces.
9. Drop spoonfuls of the mixture onto a baking tray and bake for 10-12 minutes until golden. Allow to cool before serving.

**Chocolate Truffle Cupcakes + Celestial Oreos**

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These Chocolate Truffle Cupcakes are a delightful treat that captures the rich, velvety essence of chocolate. Topped with a smooth chocolate ganache and a golden truffle, these cupcakes are not just dessert; they’re a celebration in every bite. Perfect for your rooftop vision board party, they’re simple enough for anyone to whip up but impressive enough to wow your guests!

The celestial Oreos add a whimsical touch, transforming an everyday cookie into something magical with a cosmic design. With their creamy filling and playful decorations, they complement the cupcakes beautifully, creating a sweet harmony that everyone will love. Let’s dive into the recipes!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Muffin tin
• Cupcake liners
• Spatula
• Oven
• Baking sheets
• Piping bag (for decorating)
• Food coloring (optional for Oreos)
• Gold edible glitter (for cupcakes)

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup heavy cream (for ganache)
• 8 ounces semi-sweet chocolate, chopped
• Golden truffles or chocolate balls (for topping)
• 1 package Oreos
• Black and gold icing (for decorating Oreos)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed until well combined. Gradually mix in boiling water until smooth.
3. Pour batter into the lined muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.
4. For the chocolate ganache, heat the cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth. Let it cool slightly before spreading on the cooled cupcakes.
5. Top each cupcake with a golden truffle and sprinkle with edible glitter for a touch of sparkle.
6. For the celestial Oreos, use black icing to cover half of each cookie. Use gold icing to create star and moon shapes on top. Allow to set before serving.

**Coconut Dream Cupcakes + Cloud Sugar Cookies**

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These Coconut Dream Cupcakes and Cloud Sugar Cookies are the perfect sweet treats for your rooftop vision board party. The light and fluffy cupcakes, infused with coconut flavor, deliver a delightful tropical taste with every bite. Topped with cloud-like whipped cream and a sprinkle of toasted coconut, they’re both visually appealing and delicious.

The Cloud Sugar Cookies are equally charming, shaped like fluffy clouds and adorned with a smooth royal icing finish. They are simple to make, making the baking experience enjoyable for everyone involved. Together, these treats will definitely add a whimsical touch to your gathering!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Muffin tin
• Piping bag with a star tip
• Baking sheet
• Cookie cutters (cloud shape)
• Cooling rack

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup coconut milk
• 1/2 cup shredded coconut
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 cups powdered sugar (for cookies)
• 2 tablespoons meringue powder (for cookies)
• Colored sprinkles (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
3. Stir in the coconut milk, shredded coconut, and vanilla extract until combined.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fill the cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. For the Cloud Sugar Cookies, combine powdered sugar, meringue powder, and water in a bowl. Beat until smooth. Roll out the cookie dough and use cloud-shaped cutters to cut out cookies.
7. Allow cookies to dry completely, then decorate with royal icing. Add colored sprinkles if desired.
8. To prepare the cupcake topping, whip the heavy cream until soft peaks form. Gradually add powdered sugar until you reach your preferred sweetness and consistency.
9. Frost each cupcake with whipped cream and top with a sprinkle of toasted coconut. Enjoy your delicious Coconut Dream Cupcakes and Cloud Sugar Cookies!