Monday, December 29, 2008

Blog / Site Rav!

A few weeks ago I found out about Sweet Cuppin Cakes Bakery from my Iron Cupcake:Earth Challenge blog. Lyndsey from Sweet Cuppin Cakes Bakery , is so sweet and her online store offers great nostalgic baking items as well as amazing cupcake supplies. I have been searching for brown cupcake liners and she offers them for a great price! I also ordered pink foil liners and vanilla bean paste. The paste is great because you get an entire bottle for the price of two vanilla beans from the grocery store. Because I was sick and rushing to order I made a big boo-boo and she was so nice to send me the free items for being a member of IC, plus a couple additional sample items. I truly cannot wait to use my new items, and trust me I will let you know when I do! Please visit: Sweet Cuppin Cakes Bakery

Happy Baking!

Daring Bakers: French Yule Log

Daring Bakers December Challenge: French Yule Log

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand.

I made this wonderful Yule Log o' Joy twice; once on Christmas Eve and once today. I almost threw in the towel after the first attempt but due to being sick I just figured that my mind was too foggy and that the Christmas stresses had beaten the daring baker in me. Today, with a lot less stress I pulled out the eighteen page recipe and all that encompassed this joyous holiday dessert. While my log now lay in the freezer hardening, I just now hope that the parchment paper comes off my dacquoise and that I can frost it with ease. Either way I am proud of my accomplishment and I will enjoy every inch of this precious yule log. My friends and I will be enjoying the log at our annual "core" New Year's Eve party. Thank you to all the daring bakers who gave advice and for all that fit this into their busy holiday schedules. Now, what shall the new year bring us DB's? If you wish to become a member of DB please click the Daring Baker logo on the right hand side of my page to join.

If you wish to have this recipe for your holiday celebrations next year please comment and I would be happy to forward it to you.

The frosting hasn't even set yet, but I had to post these to get my entry in for the deadline. I will be posting more after tomorrow when I actually get to eat it!

Friday, December 19, 2008

Christmas Tree Kŭp’kāks

These didn't start out like I wanted. They were supposed to be Jim's Titan team colors of white and green. I wanted to put basketballs in them but all I could find were candles or rubber bouncy balls. I ended up using some candies I had bought to make them look like Christmas trees. The cake was Betty Crocker Golden Recipe, I added a tablespoon of vanilla bean paste. For the frosting I used a traditional vanilla bean buttercream; half mixed with Wilton green leaf food gel. Oh, keep on watching my blog. . .there is more to come!

Sunday, December 14, 2008

Peppermint Mocha Kŭp’kāks

I don't know how many of you have had the pleasure of indulging into Trader Joe's dark chocolate covered Jo-Jo's or not but they are simply irresistible. This cupcake is my take on their scrumptious cookie. It is a basic chocolate cake recipe, actually the third I have experimented with over the last week and it was okay. A little dryer than my normal cake, but very good, not too sweet, not too chocolaty. The frosting is two flavors; red is peppermint and the brown is well, chocolate. It was a great pairing because it wasn't overly minty. The only complaint I have is that the red turned mouths and teeth pink. The first of many holiday cakes. . .more to come.

Wednesday, December 10, 2008

Pretty, Pretty Princess Cupcakes

Last weekend we celebrated our niece, Makayla's fourth birthday party at our house. Now, anyone who knows Miss Makayla know's that she is a princess, and a Disney Princess-themed party was due. Another great quality about Kay is that she loves chocolate and cake/cake and chocolate. I knew that I needed an extra chocolaty cake recipe and frosting that was fit for any Queen in training. These darling little cakes were so cute and could cure any chocoholics chocolate craving!

Rich Chocolate Cake:
(Adapted from Toll House)

  • 1 1/2 cups flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla 1 cup milk


  1. Combine flour, cocoa, baking soda and salt in small bowl.
  2. Beat butter, sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk.
  3. Spoon 1/4 cup batter into each muffin cup.
  4. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely

Sorta-Chocolaty Buttercream Frosting

(Adapted from iheartcuppcakes-retirement cupcakes )


  • 2 sticks butter
  • 7 cups powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/4 cup cocoa powder
  • pink and purple food coloring. I used Wilton coloring gel in rose and purple.


  1. Beat butter until creamy, scrape bowl. Add 5 cups of sifted powdered sugar, milk, cocoa powder and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)
  2. Take out half of the buttercream and using pink food coloring, tint to desired shade.
  3. Add purple food coloring, tint to desired shade, to the remaining half and beat to combine.
  4. To assemble cupcake—Fill pastry bag with both the pink and purple buttercream frosting, one on opposite side from the other. Do not mix them together to keep the colors separate until you pipe onto the cupcake.

I had extra batter so I decided to bake two small heart cakes for her cake. I piped on frosting with a star tip.

Sunday, November 30, 2008

Daring Baker's: Caramel Cupcakes w/ Brown Butter Caramel Frosting

Well, I am late, I kept telling myself on Friday to post my first daring bakers challenge. Darn it! Despite my tardiness this recipe was a great one to start off with because it involves three of my favorite ingredients: fresh vanilla beans, browned butter and caramel! If you want to get involved with the daring bakers, click on the daring bakers link on the right hand side of the page. Okay, bake these lil cakes if you are a lover of a not too sweet cake, pretty damn good frosting and chewy yet silky vanilla bean caramels. I promise it will not disappoint, but you need to let me know if you want the recipe! ;)

Friday, November 28, 2008

Iron Cupcake Earth Challenge. . .VOTE NOW!

The fourth round of IronCupcake:Earth, CRANBERRY. This month's challenge was CRANBERRY and the entries are fantastic! Go to No One Puts Cupcake in a Corner, to read through the submissions and then post your vote in the poll to the right on that blog. Voting closes at 12 noon, central, on Friday, December 5th.

vote. . .vote. . .vote. . .vote. . .for ME!

Thursday, November 27, 2008

Thanksgiving Day Pastries

First of all, Happy Thanksgiving! This is my favorite holiday and I anticipate this day all year long. I only made two desserts this year, plus all the side dishes. I opted to make everyone's favorite and most requested, apple crumb pie and a pear and cranberry gallette. I had wanted to make it as a pie, but I have never made a gallette and thought it would be easy and I was right on with my assumption! Still gorgeous and delectably enticing!

Pear and Cranberry Gallette:


  • 4 Pears (anjou, barlett, or bosc)
  • 1/4 Cup dried unsweetened Cranberries (not craisins)
  • 1/2 Cup Sugar
  • 1/8 Cup Cranberry Jam (I used Red Currant due to availability) melted
  • 1/4 teaspoon Cinnamon
  • One 9" Pie Crust (Homemade or Store Bought)


  1. Peel, core and thinly slice pears. In a mixing bowl, combine first five ingredients until well combined.

  2. Place a silpat onto a baking sheet and layout pie dough. Layer or pile pear mixture in the center of dough, leaving enough room to pull crust over.

  3. Gather first section of dough and fold, keep doing this until all dough is folded. Brush crust with egg wash and sprinkle glazed dough with course sugar.

  4. Bake for 50-60 minutes or until golden.

Apple Crumb Pie:

Apple Filling Ingredients:

  • 6 Granny Smith Apples, peeled and thinly sliced
  • 2 Gala Apples, peeled and thinly sliced
  • 1/2 Cup Granulated Sugar
  • 1/4 cup Brown Sugar (this is what makes mine more caramel like, usually you only put
  • granulated sugar)
  • 1 teaspoon Lemon Juice
  • 1 1/2 teaspoons Cinnamon
  • 1 teaspoon flour
  • 1/2 Craisins or fresh cranberries (optional)


  1. Mix all ingredients together and pack filling into pie crust.

For Crumb Topping:

  • 1 stick unsalted butter, cut into cubes
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup chopped Pecans (optional)
  1. In food processor or using pastry blender combine all ingredients until it consists of a crumbly mixture. Place pie on a foil lined baking sheet. Top apples with crumb topping.
  2. Bake at 350 for 50 minutes

Wednesday, November 26, 2008

Grandma's Oriole Chocolate Cake, Take II

I know I have blogged about these babies before but I seriously love, love, love them! Not only are they the best chocolate cake, but as I have written before they bring back so many sweet memories of my late Grandmother. I made them this time for Jim and his co-workers for their potluck luncheon last week. Even though I did not indulge in one, I still had a smidgen of frosting and tears filled my eyes and I was instantly five-years-old. I am thankful for this recipe and the woman who introduced it to me. For the recipe visit the original post: Here

Mini oriole chocolate bites. Perfectly chocolaty, perfectly sized!

Wednesday, November 12, 2008

Iron Cupcake Challenge: Sweet Potato Kŭp’kāks with Cranberry White Chocolate Frosting

Well, here it is! My first complete attempt for November's Iron Cupcake Challenge: Cranberry. I am really excited about this recipe because I think it is the best tasting cupcake I have ever made. . .I am not joking people! The cake is immensely tender and offers great flavor, and the frosting, oh my goodness! I cannot even begin to tell you how much I licked off the paddle, or off the bowl. The flavor combinations of sweet potato, white chocolate and cranberry truly make this months challenge something to be thankful for. If your asking yourself what exactly Iron Cupcake is click on the link to the right to check out the crazy cupcake world I am so rapped up in. Basically, cupcake lovin' bakers all partake in monthly challenges based on one key ingredient. At the end of the month all the bakers submit their entry and then the voting begins. This is where you all come in to play. Once the voting has opened you can visit Iron Cupcake and vote. . .FOR ME! The cupcaker with the most votes wins. Pretty easy! If you like what you see tell a friend or two or three. But, until the voting begins here is my recipe so you can see what I am talking about! Amazingly Cupakable!

Did I mention this month's prizes?

The Iron Cupcake: Cranberry prizes this month are from Etsy artists Lollipop Workshop, Cookie Sunshine, Lots of Sprinkles and Cakespy. Corporate prizes are from Fiesta Products, Hello, Cupcake, Jesse Steele, Cupcake Courier, and Taste of Home. For this month only we have an added bonus from Sweet Cuppin Cakes Bakery and Cupcakery Supply.
Iron Cupcake: Earth is sponsored in part by 1-800-Flowers.

Recipe: Sweet Potato Kŭpkāks with Cranberry-White Chocolate Frosting
(Cake Recipe from: Karen Harris, Castle Rock, Colorado, Southern Living, OCTOBER 2006: ADAPTED)


  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 sweet potatoes, mashed (roughly 1 1/3 cup)
  • 1/3 cup buttermilk
  • 1/2 cup chopped pecans, toasted (optional)

Cranberry-White Chocolate Frosting

  • 8 ounces white chocolate, finely chopped
  • 6 cups powdered sugar
  • 2 sticks unsalted butter, at room temperature
  • 1 1/4 cup whole cranberry sauce (fresh or canned)
  • 3/4 cup craisins, finely chopped
  • 1 teaspoon vanilla


1. Beat butter and sugar at medium speed with an electric mixer until smooth. Add eggs, one at a time, beating until blended after each addition.

2. Combine flour and baking soda. Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl. Add remaining half of flour mixture, and beat until blended. Add vanilla and next five ingredients, beating at medium speed until smooth. Spoon batter into 20 muffin cups, filling two-thirds full.

3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes.

4. Melt the chocolate in a double boiler. Stir until smooth. Let cool until room temperature.

5. Cream butter until smooth. Add in cranberry sauce and craisins until well combined. Mix in one cup of powdered sugar at a time until well combined and to obtain your desired consistency. Add in melted chocolate. Refrigerate for 1o minutes.

6. In a pastry bag fitted with your desired tip (I used ateco 827), pipe frosting onto cooled cupcakes. Dust with chocolate shavings and fresh cranberries.

7. Enjoy!

Tuesday, November 4, 2008

"It's Time for a Change" Cupcakes

Today for many Americans has been a long awaited day. Waking up early to head to polling places, beating lines and hoping that we don't have a repeat of voting years of the past. For me, this is my third presidential election and I have to admit the most emotional. I felt torn when making a decision, but I have to say that I just want to see this country in a better place. Our greatest gift as Americans is our right to vote. My family and I have been butting heads on this years election and I usually bow out of any political conversation. However, I am proud of my vote and extremely proud to vote as a free American. These cupcakes are just a representation of how proud I am of my vote and the younger generation that finally got out there in masses to show their support. Rock the Vote!

Patriotic Cake:
  • One Box White Cake Mix
  • 1 cup Buttermilk
  • 4 Eggs
  • 1/2 cup Oil
  • Red and Blue Food Coloring
  1. Combine cake mix, buttermilk, eggs and oil. Separate equal amounts of batter into two bowls. Color red and blue.
  2. Layer Half red, half blue. Bake at 325 degrees for 18 minutes.

Easy as Pie Frosting:

  • 1 1/4 Stick Unsalted Butter
  • 1/2 Stick Shortening
  • 2 teaspoons Vanilla
  • 2 Tablespoons Milk
  • 3 cups Powdered Sugar
  1. Cream shortening and butter until pale and fluffy.
  2. Add in powdered sugar, alternating with milk. Add in vanilla.
  3. Pipe cupcakes with desired tip. (1m)

I had originally made chocolate words saying "Vote or Die", "McCain" and "Obama". Obama was the only one that didn't fall a part in my rushed design.

Disclaimer: The coloring came out a little lighter than I wanted. We joked saying that they were Miami Dolphins Cupcakes in support of their victorious win over the much hated Denver Broncos. he he.

Flavor Combinations

As some of you know there is an amazing cupcake challenge out in our cupcake obsessed world called Iron Cupcake. I have had two recipes laid out for the past two months and got too busy to complete them. I am brainstorming again with plenty of time and I thought that for those of you who read this and care about my obsession you could help me chose my flavor combo or help me. Here are some of my ideas:

Cranberry Apple Cupcakes with Maple Pecan Frosting
Apple Crumb Cupcakes with Cranberry Frosting
Pumkin Spice Cake with White Chocolate Cranberry Frosting
Cranberry Pecan cupcakes with Patron Citronage infused frosting

I love cranberries and my favorite dessert is my apple cranberry streusel pie. I am trying to go into the same direction. But also enjoy the thought of using marscapone and fresh orange.

All suggestions welcome!

Monday, November 3, 2008

Black Devils Food with Cream Cheese Frosting and Bats Galore

I know this is a little late, but as usual I have been extremely busy with work and life in general. I wouldn't classify these as the best cupcakes but I still think that they were really cute. I used my Grandmother's recipe for Black Velvet Cake and a simple cream cheese frosting topped with yellow, purple and white sanding sugars for the moon/sky and chocolate bats drawn freehand. They tasted good, but I love cream cheese. Anywho, just something to show that I am still baking I just got in a Minuit rut. More to come with the holidays fast approaching. . .
Black Velvet Recipe:
  • 2 cups sifted Cake Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/2 cup shortening
  • 1 1/2 tsp Vanilla
  • 1 1/2 cup sugar
  • 2 eggs
  • 3 squares unsweetened chocolate, melted and cooled
  • 1 cup Buttermilk


  1. Combine Flour, Baking Soda and Salt and set aside.
  2. Cream together shortening, vanilla and sugar. Add in eggs and cream until mixture is light and fluffy.
  3. Add in melted chocolate.
  4. Add dry ingredients and buttermilk. Alternating until well combined.
  5. Bake at 350 degrees for 15-18 minutes.

Cream Cheese Frosting:

  • One Package Cream Cheese at Room Temperature
  • 3/4 stick of butter
  • 1 tsp Vanilla
  • 3 cups Powdered Sugar
  1. Cream butter and cream cheese together until fluffy. Add in Vanilla.
  2. Mix in one cup of sugar at a time until well combined.
  3. Frost to your liking.

Sunday, October 19, 2008

Triple Layer Peanut Butter Brownies

Can I say yummy? I think these were the best brownies I have ever made or eaten. I couldn't get enough of them and I am so thankful for Kraft Family Magazine for including this recipe in their recent issue. It is a must try! It has sparked other flavor combos for future baking, what do you think about hazelnut chocolate Brownies? It could be a great combo as well. Happy baking!

  • 1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
  • 1 cup cold milk
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
  • 3 squares BAKER'S Semi-Sweet Chocolate
  • 1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped


  1. Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
  2. SPREAD pudding mixture over brownies.
  3. MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

Of course Kraft's picture looks way more amazing but I almost forgot to take a picture because I couldn't stop "oh my gosh-ing".

Friday, October 3, 2008

Maple Pecan Streusel Cupcakes

I have been feeling a little under the weather this week (hence, why I am still awake...I mistakenly took daytime cold medicine) and had an itch to make cupcakes, but I couldn't bring myself to leave my house on Wednesday on my day of rest. I know I have an entire pantry full of food and something in there was bound to spark some creativity. I opened my white pantry doors and my eyes went straight toward a box of Maple Pecan Bundt cake mix that I purchased from Williams Sonoma nearly two years ago. At first I was hesitant that it had gone bad but the expiration date is for this January. I was going to make it as the box suggests for a bundt cake but after taking out my bundt pan I couldn't do it. Cheat on my cupcake pan? How dare I! I made the recipe according to the box but changed it slightly for the cupcake size. As soon as the cakes came out from the oven I brushed over the Jack Daniels glaze to soak into the warm cake and then when cooled I topped them off with a Maple Whipped Topping. I would like to say I did it like Sandra Lee and made it a little semi-homemade. At least it curbed my baking itch and Jim's co-workers had a sweet piece of cake for breakfast. I would post the recipe, but it is really long and it's a boxed cake mix, not my own.

As you can tell I was easily amused today...

The finished product...they were like a stack of pancakes! yummy.

Tuesday, September 23, 2008

Caramel Apple Crumb Donut Cuppy Cakes

First of all, Happy Birthday to my amazing husband and happy first day of Fall. This is an amazing time of year and what better than caramel apples sandwiched in between light and airy cupcake batter? This recipe was inspired when my husband gave me his request for his birthday Kŭpkāks. I knew I had to do a little research for the donut part but the rest I have down. These were really fun to make and the cake rises so nicely! Give 'em a try. . .


For donut cupcake:

(Recipe adapted from Laura Rebecca’s Kitchen Seen on I heart cuppycakes)

  • 2 cups flour

  • 1 Tbsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 2 large eggs

  • 1 cup low-fat vanilla yogurt (I used Yoplait Light Vanilla)

  • 2/3 cup packed brown sugar

  • 4 tbsp oil

  • 1 tsp vanilla

  • 1/2 can of Apple Pie Filling (I would have made this from scratch, since I don't care for canned fruit, but to have the Dunkin Donuts taste I opted for canned).

For Crumb Topping:
  • 1/4 cup Sugar
  • 1/4 cup Melted Butter
  • 1/4 cup Brown Sugar
  • 2 teaspoons Cinnamon

For Frosting:

  • 1 cup Homemade Caramel Sauce

  • 1 stick Butter, at room temperature

  • 3 cups Powdered Sugar

  • Whipping Cream

For Homemade Caramel Sauce:


  • 1 1/4 cups Sugar

  • 1/2 cup Water

  • 1/2 cup Whipping Cream


To make cupcakes—

Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not over mix; batter will not be smooth.

Divide a small amount of batter among the muffin cups and then add in about a tablespoon of apple pie filling, topping with additional batter. Bake until a toothpick inserted in one or two of the muffins come out clean, about 18 minutes. While the cupcakes are baking blend all the crumb topping ingredients together, when the cupcakes come out from the oven dip into butter and the sugar mix. Let cool and then frost.

For the Frosting:

Cream butter and one cup of powdered sugar together. Add in a small amount of cream to moisten, adding in one cup of caramel. Mix in remaining sugar and cream until your desired consistency. Frost to your preference, I used a 1m tip.

For Caramel Sauce:

Combine 1 1/4 cups sugar and 1/2 cup water in medium saucepan; bring to boil over medium-high heat. Brush down sides with damp pastry brush to prevent crystallization. Continue cooking, without stirring, until dark amber color. Remove from heat; slowly stir in cream with wooden spoon until completely smooth; set aside until cool to touch

YUMMERS! These were very tasty but I will admit (and so will everyone else that tried them) that the frosting was a bit too much, extremely sugary! I think next time I will try a less sweet frosting to compliment the tender cake. Enjoy!

Sunday, September 21, 2008

Grandma's Oriole Chocolate Cake

As a child I looked forward to any birthday because I knew if were going to Grandma Barr's house that we were going to get Grandma's Infamous Oriole chocolate cake. Since Grandma passed away in 2001 I have only made this cake recipe once for my Dad's birthday. Birthdays and this cake go hand in hand so what better than to make it for my Dad's and Jim's combined Birthday party. Yesterday at our home, I threw my two favorite men a dude ranch themed party, with plenty of barbecued chicken, buffalo wild wings (pork shanks) with my tangy homemade barbecue sauce and enough side dishes to serve an army. All of our friends were present and so were these light and perfectly chocolaty cupcakes. I urge you to give these a try!
For the Cake:
(I doubled this recipe which made 36 Cupcakes)
  • 1 1/3 c. Cake Flour
  • 1 egg unbeaten
  • 2 squares unsweetened chocolate, melted.
  • 1 cup Buttermilk
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Cup Sugar
  • 1 teaspoon Vanilla

For the Frosting

(I doubled this recipe)

  • 2 squares unsweetened chocolate, melted
  • 1 Stick Butter, at room temperature
  • 3 Cups Powdered Sugar
  • Whipping Cream (My Grandma used Milk)
  • 2 teaspoons Almond Extract (This is what makes this frosting unique)


  1. Preheat oven to 350 degrees and line muffin tins.
  2. Cream butter and sugar. Add in the unbeaten egg and chocolate.
  3. Combine dry ingredients together in separate bowl.
  4. Alternately combine dry ingredients and buttermilk until well combined.
  5. Spoon into muffin tins.
  6. Bake for 18-20 minutes or until toothpick is inserted and clean.

While the Cupcakes are baking:

  1. Cream butter and chocolate.
  2. Add 1 cup of powdered sugar at a time, mixing in small amounts of whipping cream in between. Do this until you have your desired consistency.
  3. Place in pastry bag fitted with tip of choice.

I cheated, I was going to make an edible sign but I saw this while I was at lunch on Friday at the Champagne Bakery...still totally cute.

Monday, September 15, 2008

Banana Cream Pie Kŭp’kāks

Summer is coming to an end and what better than a slice of banana cream heaven? Banana cream pie is one of my favorites and I truly couldn't imagine the cool pudding and bananas without a flaky pie crust, however, after indulging into these airy cakes you won't even notice that the pie crust is missing.

  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 3 cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 Small Package Banana Pudding (I used Vanilla)
  • 1 Large Banana
  • 1 Container Cool Whip
  1. In a bowl, cream together the butter and sugar, beating on high until nice and fluffy. Add eggs, one at a time, mixing well. Keep mixing on high until the batter becomes really light and fluffy. Slowly add the milk and vanilla while the mixer is on low speed.
  2. In a bowl, sift together all dry ingredients. Spoon into the butter mixture with the mixer on low. The finished product will be light and airy. Spoon into lined muffin pan.
  3. Bake at 350* for about 20 minutes or until toothpick inserted comes out clean. Remove baked cupcakes from pan and let cool on racks.
  4. While the cupcakes cool, make a package of Jello Banana pudding mix. Chill to set.Once chilled, add some chopped banana. Take another banana and slice, for garnish. ( I used Vanilla Pudding Mix)
  5. To assemble: Cut out a hole on the top of the cupcakes. Put in some pudding. Cut some of the “cone” off the top you cut out. Put the top back on. Pipe with stiff whipped cream and then sprinkle with crushed graham crackers. Top with a banana slice. (I was under a bit of a time constraint when I made these, so I used French Vanilla Cool Whip since I had it in my freezer, I didn't have graham crackers, but I did have mini Nilla Wafers which was just as cute).

Light, Airy, Buttery Goodness!

Friday, September 12, 2008

Halloween Cupcake Paper Find

While I was perusing Crate and Barrel yesterday I stumbled upon these cute candy corn cupcake papers. They are so adorably spooky! I cannot wait until next month when I can put these to use! Crate and Barrel: $4.95 for 50 Papers < Crate and Barrel's Halloween '08 Collection

Iron Cupcake Challenge. . .

What do Basil, Chocolate, Grapefruit and Honey all have to do with one another? You'll have to wait and see. . .

Le Petite Kŭp’kāk is Born!

Today marks my official obsession with cupcakes. You know you've got an addiction when you need to have an entire blog based on a petite cake. I have been pondering a name for months, I knew it had to be something that incorporated my two loves; English (hence, what I have my degree in) and lovely little cakes. I originally wanted it to be "Melly's kāks", but I was a little hesitant if people would understand the phonetic form of cake. After putting some serious thought into this I went with "Le Petite Kŭp’kāk". It may seem a little silly but I will always have a love for linguistics. This new blog with solely document my obsession of cupcakes and my journey of discovering the perfect Kŭp’kāk recipes.
Below are some of the cupake recipes I have already blogged about, they are in order from oldest to newest.

Luciously Light Lemon Cuppy-Cakes

Okay, so this recipe is actually my Grandmothers. As a kid if we were at my Grandparents house for any birthday celebration this would be the cake that we ate. All the kids loved it because the frosting was amazing and not like any cake you can buy. I have been meaning to try them as cuppy-cakes instead so here was my first attempt on re-creating my Grandmas legendary lemon cake.
For the cake:
  • I used store-bought white cake mix. However, next time I think I am going to try the recipe with homemade cake batter.
  • Make the batter according to recipe
  • Portion 24 muffin cups 2/3 with batter
  • Bake according to package, I baked mine for 18 minutes.


  • Large package of Lemon Jell-O
  • Large container of Cool Whip
  • Large package of Jello-O Vanilla Pudding, made as directed.

While the cuppy-cakes are baking:

  1. In medium bowl dissolve lemon jell-o with 1 c. hot water, add 1 c. cold water once dissolved. (the box will say 2 cups of hot and cold water, I decreased the amount).
  2. Once the cuppy-cakes have been removed from the oven, immediately poke them with a toothpick over, and over to create holes for the jell-o to soak.
  3. Soak all the warm cuppy-cakes with the mixture. Be generous with this step, give the cuppy-cakes a minute to soak and then add more. You do not want them to be dry in some areas.
  4. Place the cuppy-cakes in the refrigerator to cool.
  5. Meanwhile, mix vanilla pudding and cool whip in a large bowl. Once thoroughly mixed, place back into cool whip container and place back in refrigerator.
  6. Once the cuppy-cakes are thoroughly cooled, place the frosting mixture into a large zip-lock bag or pastry bag.
  7. Frost the cuppy-cakes as desired.
  8. Enjoy!

Note: If you wanted to make this as a cake, use a rectangular pan and go through all the same steps. You will want to keep the cake or cupcakes in the fridge until you are ready to indulge!

Black Cherry Cuppy-Cakes

I made these cupcakes a few weeks back but I am finally getting around to posting it. The recipe behind this cuppy-cake is the same as my luciously light lemon cuppycakes. I saw a recipe on jello's website and I tried it out. I think I like the lemon recipe better and I am moving on. . .

For the cake:

  • I used store-bought white cake mix. Make the batter according to recipe

  • Portion 24 muffin cups 2/3 with batter

  • Bake according to package, (I baked mine for 18 minutes)

For the Frosting and Cuppy-Cakes:

  • Large package of Black Cherry Jell-O

  • Large container of Cool Whip

  • Large package of Jello-O Dark Chocolate Pudding (made with 1 c. milk vs. 3 c.)

While the cuppy-cakes are baking:

  1. In medium bowl dissolve lemon jell-o with 1 c. hot water, add 1 c. cold water once dissolved. (the box will say 2 cups of hot and cold water, I decreased the amount).

  2. Once the cuppy-cakes have been removed from the oven, immediately poke them with a toothpick over, and over to create holes for the jell-o to soak.
    Soak all the warm cuppy-cakes with the mixture. Be generous with this step, give the cuppy-cakes a minute to soak and then add more. You do not want them to be dry in some areas.

  3. Place the cuppy-cakes in the refrigerator to cool.

  4. Meanwhile, mix chocolate pudding and cool whip in a large bowl. Once thoroughly mixed, place back into cool whip container and place back in refrigerator.

  5. Once the cuppy-cakes are thoroughly cooled, place the frosting mixture into a large zip-lock bag or pastry bag.

  6. Frost the cuppy-cakes as desired.

Lemon Blueberry Cuppy Cakes

Can I say yummy?! This light and lemony cake is paired with fluffy blueberry buttercream. I think this recipe is a keeper!

For the Cupcakes:

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fresh lemon juice

  1. Preheat oven to 350 degrees F and place rack in the center of the oven.

  2. Butter, spray or line cupcake pan.

  3. In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes).

  4. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

  5. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

  6. Pour the batter into the prepared tin, smoothing the top with an offset spatula. Bake about 22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Place on a wire rack to cool.

Blueberry Buttercream Frosting:

  • 2 sticks butter, at room temperature

  • 6 c. powdered sugar

  • 1/4 c. milk

  • 4 Tablespoons Blueberry Preserves

  • 1 teaspoon Vanilla Extract

  1. In electric mixer, cream butter until fluffy. Add powdered sugar alternatively with milk.

  2. Once all powdered sugar is incorporated add in blueberry preserves and vanilla. (Make frosting until desired consistency).

  3. Frost cupcakes as desired. I added purple sprinkles and fresh blueberries.

Two Cuppy Cakes: One Box

I have been meaning to bake some cuppies but without a/c it never seems appealing. Today I was supposed to meet my Mom in Murrieta but she was running late and cancelled so I decided to do something with my afternoon so I baked some cuppy cakes! I started out with Pineapple Upside Cupcakes but I had enough batter for about six more cuppies. After I had baked the plain cupcakes my wheels were spinning as to what I was going to do with them, I had a bright idea that I should try peanut butter and jelly cupcakes. I didn't have any grape jelly (I really think this will taste better) so I used what I had, good 'ole strawberry jam. These two cupcake recipes were so easy and I seriously did everything with cleanup within an hour and a half, leaving me enough time to blog about them, take a bite or two and then go to work. What a chock-full-of-a-cupcake-day!

Ingredients for Pineapple Upside Cupcakes and PB&J Cupcakes:

  • 1 Box Yellow Cake Mix (I used Pillsbury Reduced Sugar)
  • 3 eggs
  • 1 cup Pineapple Juice (reserved from pineapple tidbits)
  • 1/3 cup Vegetable Oil
  • 6 Cherries, halved
  • 1 Can Pineapple tidbits
  • 1/2 cup Brown Sugar
  • 1/3 cup Butter
  • 3/4 cup Smooth Peanut Butter
  • 1/2 cup Jelly
  • 2 cups powdered sugar
  • 2 Tablespoons Cream Cheese
  • 1/2 stick Butter, at room temperture
  • Milk


  1. Preheat oven to 350 degrees.

  2. Mix pineapple juice, oil, eggs and cake batter together until there are no lumps.

  3. In a small saute pan, melt butter and brown sugar together until completly melted.

  4. Spray Muffin pan with Pam and spoon one teaspoon of sugar mixture into each cup.

  5. Place one half of a cherry into the center of the sugar mixture and then arrange pineapple tidbits around the cherry. Spoon batter 2/3 into each cup.

  6. Bake for 18 minutes, or until toothpick comes out clean.

  7. Let cupcakes rest for about ten minutes and then invert them and let rest until all the cupcakes come out clean out of pan.

For PB&J Cupcakes:

    1. Use a cake batter of your choice, I used the left overs from my Pineapple Upside Cupcakes.

    2. Bake for fifteen minutes or until toothpick comes out clean.

    3. With a pastry bag fitted with a plain tip add in strawberry jam and place tip directly into cupcake and fill cupcake until full.

    4. In a large bowl, combine peanut butter, butter, cream cheese and mix with a handheld mixer until creamy. Mix in one cup of powdered sugar at a time, adding in a little bit of milk in between.

    5. Place frosting into a pastry bag fitted with a tip of your choice and frost cuppies.

    6. I dusted mine with dark chocolate but any candy would work; reeses pieces, peanut butter cups, chocolate wafers, etc.

Carrot Cake Cuppy Cakes w/ Ginger Cream Cheese Frosting

I finally made them! I have had carrot cake cupcakes on my list for quite some time now, yesterday I went and bought everything and then I got too hot and opted for a nice quiet nap instead. This morning when I woke up I immediately went straight into the kitchen and starting whipping up these light and fluffy cakes. I can't wait to bring my sister one tomorrow when I go to Murrieta, as carrot cake is her favorite she will be my toughest critic, I hope. I used Ina Garten's recipe for the cake but added pineapple for extra tenderness. I can't wait to try one for myself when I meet Jim for lunch. Yay! For baking in the morning and beating the mid-day's sun.

  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 4 oz. Can of Pineapple Tid Bits
  • 2 Packages cream cheese, at room temperature
  • 1 1/2 sticks unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 6 cups confectioners' sugar
  • 2 tsp. Powdered Ginger

Preheat the oven to 350 degrees F.

  1. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
  2. Line muffin pans with paper liners. Scoop the batter into 24 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 15 minutes, until a toothpick comes out clean. Cool on a rack.
  3. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. Add in Ginger once smooth.
  4. When the cupcakes are cool, frost them generously and serve.