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Thanks for this. Will be trying it soon.

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Goes great with an orzo salad! It's a real babe magnet too!

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Tips to help you plan the perfect party


Published: Wed, April 23, 2014 @ 12:00 a.m.

Family Features

Planning the perfect party can seem overwhelming, but a few simple touches can make it a celebration to remember.

To take your next party to the next level, just follow some easy tips from Chris Nease, expert party stylist and editor of the “Celebrations At Home” blog.

Save the Dates

With today’s hectic schedules, save-the-date notifications are more popular, and necessary, than ever.

A good rule of thumb is to send them six weeks ahead of the party so guests have plenty of time to save the date on their calendars.

Themes

A theme isn’t always necessary, but it almost always makes the party — and party planning — more fun and memorable.

“Themes for children’s parties are now more sophisticated with a touch of whimsy, while adults are planning party themes based on the personality or interests of the guest of honor,” said Nease.

Food

“A gorgeous cake is still the centerpiece of any birthday party, but why not put a twist on a traditional party centerpiece and display a tower of cupcakes,” Nease suggested.

To celebrate the 100th birthday of its iconic Morton Salt Girl, Morton Salt has developed a quick and easy Salted Caramel Cinnamon Cupcake recipe for a delicious twist to any birthday party.

For more about the Morton Salt Girl and events and promotions planned in 2014 to celebrate her birthday, visit www.mortonsaltgirl100.com.

Salted Caramel Cinnamon Cupcakes

Servings: 24

1 package of yellow cake mix

Eggs, vegetable oil and water, per mix instructions

2 teaspoons ground cinnamon

1 can prepared cream cheese frosting (whipped frosting not recommended)

2 teaspoons caramel topping, plus additional for garnish

12 pieces individually wrapped caramels

Morton Coarse Sea Salt

Heat oven and prepare cake mix as instructed on the box, adding cinnamon with other ingredients.

Divide prepared batter evenly among 24 paper-lined muffin cups, filling each cup 2/3’s full.

Bake cupcakes as instructed on the box. Remove cupcakes from pans and cool completely.

Cut each unwrapped caramel in half lengthwise. Gently press a small amount of Morton Coarse Sea Salt onto one side of one of the larger surfaces. Set aside.

Combine frosting and caramel topping in a bowl, and pipe frosting onto each cupcake.

Drizzle additional caramel topping on top of each frosted cupcake and sprinkle lightly with sea salt.

Top each cupcake with one piece of salted caramel, salted side facing outward.

Serve immediately. Refrigerate any leftover cupcakes.


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