Today I hosted a one hour live web show as part of the Linqto Saturday Crafts Fair series and showed how you can make your own treat boxes. Over the next couple of weeks, I’ll post details about each treat box here on my blog. To stay connected and know when they are posted, please follow this blog and Like Create & Craft on facebook.
The first box we made was a cupcake box. It has an insert that holds 4 cupcakes in place.
The show was recorded, so you can watch how to make the box any time. Just visit my Linqto room at www.linqto.com/rooms/createNcraft and look under Previous Discussions to find all my past shows or click here to watch this show.
The only hard part of making your own boxes is getting the scoring and cutting right. Since that’s tough to catch on the recording, here are some scoring/cutting patterns for the 3 parts you need to make the cupcake box.
Assemble the box by putting adhesive on each tab and folding them in to attach to the sides of the box. I used Great Tape from USArtQuest, but any adhesive will work. I think dry adhesives are the easiest for this type of project. Who wants to wait for a wet adhesive to dry?
Decorating the box is the fun part! I saved the circles that are punched out of the insert to make ornaments.
Take each circle and paint it with Pure White MicaColor – Watercolor from the Stargazer Palette. That gives each one a nice shimmer because of the mica in the watercolor.
Then emboss each circle with your favorite folders. Using a piece of Cut & Dry foam, kiss the embossed (raised parts) of each circle with MicaColor – Watercolor. Then make a small hanger using silver Mirricard. It’s so reflective it looks like a silver mirror! Attach the ornaments to the top of the box.
Once you have your box assembled, you’ll want some cupcakes to put in it! Here’s one of my favorite recipes from Taste of Home.
Chocolate Chip & Peanut Butter Chip, Cream Cheese Filled, Chocolate Cupcakes
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to Bake at 350°.
In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yield: 1-1/2 dozen.
Happy Crafting (and eating!)