Le Petite Kŭp’kāk

I'm Baaacckkk!

2011-01-21T20:11:00.000-08:00

If anyone even still reads this I just wanted to announce that I am taking orders once again! E-mail me at: lepetitekupkak@yahoo.com

to order today!

2010-11-30T00:38:00.000-08:00

As much as I would love not to post this right now, I have to. Baking is my passion and I continue to plan on baking but for now, I am closing off all orders. I am much too busy with my full-time job and with being a Mommy to an almost toddler. I need time to focus on my family and on myself.

Thank you for understanding and I will be back soon.

xoxo,
Melissa

Qattan/Gray Wedding

2010-11-13T07:03:00.000-08:00

Amira and Brandon tied the knot at Temecula Creek Inn's Stone House on October 9th. I had been anticipating this wedding since the beginning of the year. I have known Amira since high school and have stayed in touch with her on many of the social networks. During the last Holiday season Amira and Brandon took a trip of a lifetime to Europe. On Christmas Brandon got down on one knee and proposed to his longtime girlfriend. I had been following their vacation and was so excited when I saw her new profile picture of her ring. These two are so gorgeous and the love they have for one another is one-of-a-kind. I feel truly honored to have been chosen as their baker! Amira and Brandon wanted a dessert buffet that offered many cupcake options for their guests. I was elated because I have been dying to do a cupcake buffet for sometime now. I am in love with this wedding and this couple! Their vintage, shabby-chic style wedding was to die for!

Congrats Brandon & Amira and thank you again for allowing be to be a part of your special day.

The table consisted of:

Mini Cupcakes - Chocolate w. Peanut Butter Buttercream, Red Velvet w. Cream Cheese Frosting adorned with edible pearls & Carrot Cake w. Cream Cheese and Walnuts.

Brownie Cake Pops

Regular Cupcakes - Funfetti with pink hand painted gumpaste roses, traditional Black Forest & Luscious Lemon w. mini chocolate fondant hearts.

Top Tier - Traditional Red Velvet cake.

If you are dying over these "love birds" visit: Strawberries & Cream on Etsy. I am a little torn over their cake, it was so hot and the drive did some damage to the cake. By the time their cake cutting happened the cake was bulging. Amira wanted a "messy" look which I thought went great with the table and the wedding. I am just upset that it was leaning, good thing was the table was really uneven and I had actually caught one of my cake plates as it was falling with all the luscious lemon cupcakes on it. The base of the stand has broken off and went a slidin'! My heart stopped, luckily I caught it before I lost all those cupcakes! Don't you just love my new cake stand?

Amira had her invitations custom made by Etsy seller: Sunshine and Ravioli

She purchase the same stamp used on her invitations for me to replicate matching cupcake toppers for her.

To see more of Amira & Brandon's wedding check out their adorable blog: World of Wanderlust

Bellofatto Wedding 8.24.10

2010-11-13T06:13:00.000-08:00

In August I was contacted by Maritza to be her wedding baker for their intimate wedding reception at Cody's in La Jolla. The adorable couple was tying the knot one year after they had originally planned. Their story was heartbreaking yet amazing that they finally tied the knot. Maritza and Sergio had lost their daughter a few days before they were supposed to tie the knot which essentially delayed their nuptials. The intimate reception was held on a gorgeous Summer evening as the sun set over the Pacific, the love that was in that restaurant was nothing short of amazing. I am so thankful that Maritza contacted me and allowed me be a part of their story.

MVHS c/o 2000 Reunion

2010-11-13T05:56:00.000-08:00

In September I had the pleasure of baking 100 cupcakes for my ten-year reunion at Ponte Winery. I really love how the display came out. The barrel room was gorgeous, as was the lighting. It was a great night seeing old friends and making new memories.

Monkey's, Orchids and a Baby Girl. . . oh my!

2010-08-14T19:41:00.000-07:00

I don't know about you but I absolutely love monkey's. They are my favorite animal to observe while at the zoo and my room at my parents house was once purple from crown molding to the floor. I was contacted by an old friend that I have known since seventh grade to bake her baby shower cupcakes. She wanted the theme to match their baby girl's bedding and the main color was purple, can we say hello!? I ordered fresh orchids from a local florist I worked with on a past wedding (botanic allure) and adorned the cupcakes with adorable toppers to match the Cocalo bedding design. I am so thrilled how these came out! I wish I wouldn't have forgotten my SD card for my camera, but luckily the daddy-to-be that me use their camera to capture these beauties! Congrats parents-to-be!

60 Cupcakes : Carrot Cake, Devils Food and Red Velvet

Sweet Twitard Bliss

2010-07-02T16:21:00.000-07:00

Do you consider yourself a twitard? I know I sure do! As 99.9% of American teenage females, moms, grandmas and even a few select men waited in line this past Wednesday for the opening night (morning) of Twilight's Eclipse, I sat in line upset that I did not bake any cupcakes for the premiere. I had made Twilight cupcakes for my best friends sister, Kris, a while back, but it wasn't the same. What kind of die hard fan am I? Well, the day had passed and this momma had nothing, until my Aunt contacted me about baking her best friends daughter, Marie, Twilight themed birthday cupcakes. I only had a few hours to bake these and I am so pleased with the way they came out. I wish they could be framed and never eaten! Have you seen Eclipse yet?

Red, White and Buffini Blue

2010-07-02T16:05:00.000-07:00

I was contacted by Buffini & Company last week to bake 100 cupcakes for their fourth of July company barbeque they held yesterday at their office in Carlsbad. The only request they had was that they scream Patriotic. I had a lot of fun baking these cupcakes, there is just something about decorating with red, white and blue that makes me one happy baker! Have a happy and safe fourth of July!

Tropical Love at the Kona Kai

2010-06-26T19:54:00.000-07:00

Today I had the pleasure of being the wedding baker for newlyweds, Matt and Courtney. They tied the knot at a local Point Loma church and had their reception at the Kona Kai Resort and Hotel on Shelter Island. I had so much fun preparing for this event and enjoyed the process all day today. I kept thanking the cake Gods for blessing me for making today a breeze. When I got to the resort I quickly found the Point Loma room and got started setting up. I met the florist, who by the way was fabulous as you can tell just by what she did on my tower and the surrounding area. I love a great florist! Once we had everything setup I was in awe of my presentation and quickly realized that I want to start advertising a little more to keep the orders coming on in! To Matt and Courtney, I know you weren't in love with the idea of even having cake at your wedding, I just hope you and your guests enjoyed your cupcakes as much as I did baking them. Thank you for choosing me! Have fun on your honeymoon lovebirds!

I set out six frames to identify each of the six flavors: Vanilla Bean Cake w/ Vanilla Bean Buttercream, Fresh Strawberry Cake w/ Almond Buttercream, Devils Food w/ Dark Chocolate Buttercream, Red Velvet w/ Vanilla Bean Cream Cheese, Vanilla Bean Cake w/ Dark Chocolate Buttercream and Devils Food w/ Bailey's Buttercream. Is your mouth watering?

I made these cupcake picks, it's my new obsession.

Floral Pieces done by : Botanic Allure

Bad, Bad Cupcake Blogger

2010-06-19T09:17:00.000-07:00

I have been extremely bad about updating this blog, and I apologize to my two readers! ha ha. I have been very busy baking, almost everyday I have off at the restaurant I am fulfilling cupcake orders. This is great for me, those receiving the yummy cakes and for my kitchen! I have perfected my vanilla cupcake recipe which excites me considering it is the hardest cupcake flavor for me to bake. I have a lot of orders coming up this summer and new and exciting things will be coming from my kitchen! Keep reading, I promise I will try and update again before another two months roll-on by.

Luscious Lemon for a housewarming party

Green Velvet for Poway High School Graduate and future UCLA freshman, Amanda

Strawberry Cupcakes and Devils Food with Oreo buttercream for Maggie's Baby Shower

Vanilla on Vanilla Cupcakes with Chocolate fondant bronzed horseshoe's for Anna's Sweet 16.

The Beauty Quotient Cupcakes

2010-04-02T23:22:00.000-07:00

Yesterday I had the pleasure of baking cupcakes for the book release and signing party of Dr. Robert Tornambe's book, The Beauty Quotient Formula. The New York based plastic surgeon has written a brilliant book about how to increase your beauty quotient. Dr. Tornambe formula is "a much more useful way to look at beauty. While physical traits do play a role in beauty, what makes any woman truly attractive is based largely on confidence, charisma, personality, and a solid beauty routine—and that more often than not, going under the knife isn’t necessary". The doctor's book is available from Amazon, Barnes & Noble and Books-A-Million.

Visit the doctor's website to take your BQ Quiz!

www.thebeautyquotient.com

My Blog is Carbon Neutral

2010-03-30T19:18:00.001-07:00

Make your blog carbon neutral. . . for free!

Visit: The Carbon Neutral Website to register your blog and to read more on their project!

“My blog is carbon neutral” is an initiative, originally started in Germany by the “Make it Green” programme, that has the goal to reduce carbon dioxide emissions. We plant a tree for your blog and thereby neutralise your blog’s carbon footprint for the next 50 years! Everyone can make a small contribution to the environment. Every tree counts!

Dianne Gruenberg's "OSM" Workshop

2010-03-12T16:09:00.000-08:00

This week I was lucky enough to have attended Dianne Gruenberg's original soft method of “botanically correct” gumpaste flowers. For those of you who don't know who Dianne is, you should! Dianne has been a cake decorator for 45 years and has 21 years of experience as a Sugar art instructor, demonstrator and show judge. She was recently on TLC's "Ultimate Cake Off: Wedding Celebrations" in October where she made over 200 flowers for Mike Terry's winning cake. Dianne is also the sole American distributor for Lin and Dave Cook’s creative molds, veiners and original platinum flower paste from Sugar City, UK. The catalog for their amazing products can be found here. Dianne’s site is currently being re-vamped so once that is up and running I will post her information here so you can check out her fabulous goods!

Okay, about the class! It was held in San Marcos at RoZ's Sweet Art Studio, so for all of you cake decorators or inspiring cake decorators you should really checkout her site. She offers a variety of classes six days a week and she has a retail store. After I took my basics to fondant class a few weeks back I knew I had to head back to the studio for more.

The class consisted of roughly 23 students that are the who’s who in San Diego baking, well, at least to me they are! I wasn’t initially sure if I was going to be nervous considering this was my first time ever making realistic looking anything but everyone was really warm and friendly. Sometimes when you go to events like this people can be snobby about their tricks of the trade but the lovely gal’s I sat near were fantastic about sharing their work and gave me some inspirational ideas!

For the class we made four flowers on our own after Dianne gave us the how-tos. This was done over the course of two days but she also gave demonstrations on products, techniques on quilling, feathers and several other flowers. Dianne was very patient with everyone and never really seemed bothered by the cry of the student’s help when we seemed lost, had broken a piece of a leaf or had torn a petal. We all kept chalking our “mistakes” into the beauty of nature and how imperfect some perfect flowers might be with a slight bite from a hungry insect.

I wish I had pictures of step-by-step techniques but my camera battery died, this would have come in handy for me to recreate at home but the overall impression and day’s work will be with me forever!

Thanks Mom and Dad for sending this broke maternity-leave mama to the workshop!

Below are a few pictures of my completed flowers!

alstroemeria - this one was my favorite! I love the stamen, the added bud, the color and the leaves. It truly looks real!

Pansy - I enjoyed making this one as well. I really like the way my leaves turned out.

Clematis - This was the first one I made and you an really tell! I was so ready to throw the towel in while making this, but I am glad I kept on going.

Orchid - This was the last one we made, I was so tired, but I am still pleased the way it turned out despite me mixing up the petal sizes, this is why it isn't as full, but you get the idea.

Like the flower and the bee, great friends are we!

2010-03-07T22:13:00.000-08:00

(Photo Courtesy of Grin and Share It Photo)

Lately, I have been posting about ladies I met while planning our 2007 wedding. During our planning months (or 1+ years in my case) I met such amazing women and we have remained friends, some of which I consider my closest friends. Our group is one-of-a-kind, we can share anything and I trust them with the details of my life. The greatest joy about our group is that we shared special moments when we were tying the knot, but something more amazing occurred in 2009. During the past year most of us either conceived or gave birth to a child, some only weeks a part. Our little loves are going to grow up in such a great circle of friends, which I only hope will continue for our lifetime.

Alanna the next mommy-to-be is due in May, we celebrated her bundle of joy this Saturday as we showered her with love, good food, amazing conversations and of course gifts! I baked my red velvet cupcakes with vanilla bean cream cheese frosting and added fondant flowers to go with Rachel's flower theme. I had such a great time and I cannot wait to meet little baby Peters.

I love these ladies and I am so thankful to have them in my life.

(Photo Courtesy of Grin and Share It Photo)

The glowing mommy-to-be!

"A single rose can be my garden... a single friend, my world."

Leo Buscaglia

Amanda's 18th Birthday Cupcakes

2010-03-02T12:30:00.000-08:00

I have watched Amanda grow from a shy fourth-grade angel into a beautiful, smart and extremely dedicated young woman. Yesterday she celebrated her 18th birthday and I am so happy I was able to celebrate this milestone with her. Amanda is more than a "cousin" but someone I look at as a little sister.

I baked her dark chocolate cupcakes with vanilla bean buttercream. The cupcakes were lined in both black and zebra liners, adorned with fondant stars and edible glitter.

Happy 18th Mandy!

Princess Jacqueline's 5th Birthday Cupcakes

2010-02-28T16:34:00.000-08:00

Princess Jacqueline will be celebrating her fifth birthday this upcoming Tuesday but her parents threw her a Princess Tiana themed party today. The birthday girl's cupcakes were grown-up funfetti cake which is a vanilla buttermilk cake dotted with green, purple and yellow specks and the frosting was a vanilla butter cream frosting. I did eighteen cupcakes with white/violet swirl adorned with gold fondant crowns and the remaining eighteen cupcakes were white/green swirl with chocolate froggies. Lucky for Jacqueline, I was taking a basic fondant class and decide to decorate the cake for her. I baked grandma's oriole chocolate cake and covered it with butter cream fondant (which is to die for). I had so much fun baking and creating these cupcakes. I truly hope that the birthday girl and her court of friends loved them just as much as I enjoyed baking them.

Happy Birthday Princess J!

Ethan's 1st Birthday Safari Cupcakes

2010-02-28T15:51:00.000-08:00

I met Ethan's mommy while we were planning our June 30, 2007 weddings. Back then we obsessed about wedding details and now we obsess about our children. Danielle and Joseph are such a sweet couple and they threw an amazing first birthday party for Ethan yesterday. Dani had purchased the liners and picks so all I had to do was bake these healthy cakes. They were a carrot and pineapple cake made with whole wheat flour and agave, very kid friendly and perfect for any tiny tot soiree!

Happy First Birthday Ethan, we cannot wait to continue to watch you grow!

Maple French Toast and Bacon Cupcakes - Recipe #9

2010-02-11T20:12:00.001-08:00

This combination of maple, cinnamon, french toast and bacon have been on my list for a very long time but I wasn't sure how I was going to go about it. Today, while surfing the Internet like I do everyday, all day I randomly stumbled upon the food networks site and found this recipe for maple french toast and bacon cupcakes. I knew right away that I needed to prep the kitchen and bake them right away for Doug's birthday. I have to apologize to you Doug, I know you are a bacon connoisseur but all I had on hand was normal store-bought smoked bacon; it's not that fancy schmancy stuff your palette is used to tasting. ;)

Any who, these cupcakes are pretty good. Dense but good. The actual cake tastes just like a slice of extra thick (dry) french toast, but the frosting is simply amazing! If I make these again I will alter the cake and maybe soak the cake in a little maple syrup so it gives an actual french toast texture.

Overall, pretty damn good. Doug-o-lis I hope you enjoy these and my first ever attempt at a fondant animal.

Happy 26th Birthday!

Bee Mine Cupcakes - Recipe #8

2010-02-09T12:55:00.001-08:00

This recipe for Lemon-Honey cupcakes came to me from Women's Day magazine. While I was getting my hair done last week the cover caught my eye with the cute little bee's so I decided to give the recipe a try but added a few pink fondant hearts for a Valentine's Day twist.

The cake didn't carry as much honey packed flavor that I thought it would, considering it has 3/4 of a cup. The frosting recipe calls for 7 to 8 Tablespoons of lemon, I only added 4 and it was almost too overbearing. Overall, they weren't my favorite but they were something different.

INGREDIENTS

Cupcakes
2 3/4 cups all-purpose flour
3/4 tsp each baking powder and baking soda
1/2 tsp salt
1/2 cup reduced-fat sour cream
1/4 cup milk
1 1/2 TB grated lemon zest
4 TB lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup honey
1/4 cup sugar
3 large eggs

Lemon-Honey Frosting
1 cup (2 sticks) unsalted butter, softened
1/4 cup honey
1 1/2 Tbsp grated lemon zest
4 cups confectioners’ sugar
7 to 8 tsp lemon juice
Few drops yellow food color

Bumblebee
Tootsie Roll
Two pieces of string
Yellow peanut M&M
Brown food marker
Clear spice drop candies
Small cookie cutter

PREPARATION

1. Cupcakes:

Heat oven to 350°F. Line 24

muffin cups

with paper liners.

Whisk flour,

baking powder

, baking soda and salt in medium bowl to blend. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed.

Beat butter, honey and sugar in large bowl with an electric mixer 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended.

With mixer on low speed, beat in half the flour mixture, then the

sour cream

mixture. Beat in remaining flour mixture until just combined.

Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

6. Frosting:

Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in confectioners’ sugar until blended. Beat in lemon juice and a few drops food color until mixture is fluffy and pale yellow.

Spoon into a large

ziptop

freezer bag, snip off one corner and pipe onto cupcakes, or just spread frosting onto cupcakes.

To make the bumblebee:

Tear off a piece of a Tootsie Roll and roll between the palms of your hands to make a thin string. Wrap two pieces of string around a yellow Peanut M&M for body of bee. Using a brown food marker, draw two dots for eyes. To make wings, roll out clear spice drop candies and cut out a 1⁄2-in. circle using a small

cookie cutter

. Cut circle in half; attach each half by pressing into the front band of Tootsie Roll on the body of the bee.

Black Forest Cupcakes - Recipe #7

2010-01-30T12:19:00.000-08:00

Black Forest Cake, also known in Germany as Schwarzwälder Kirsch torte is one of my personal favorites. I am a sucker for cake filled with any type of fresh fruit and custard filling but this one takes that over the top. In order to bake this cake correctly the way they do in Germany you have to soak the cake with Cherry Brandy or Kirsch. In America we commonly see this cake soaked with maraschino cherry juice which in my opinion loses it's flavor in the chocolate cake. The Kirsch has a smooth, robust kick that pairs nicely with the cherries and chocolate. When baking this cake you have several options for cherries; if you take the canned route you will find black cherries in syrup (think cherry pie filling) or you will find tart cherries in water. If time is not an issue you can make your own with a few simple ingredients: a pound of fresh pitted black cherries, a cup of sugar and cornstarch. I wanted to bake a traditional German Schwarzwälder Kirsch torte so I purchased the tart cherries. In my opinion the tart cherries are more pleasant with the sweetness of the cake, brandy and hyped up whipped cream.

For the recipe I used my go-to dark chocolate cake recipe. I lined the tins with greaseproof red glassine wrappers from Sweet Cuppin' Cakes Bakery and Supplies.

Whipped Cream:

Whip 1 cup heavy whipping cream until you have soft peaks.
Add in 1 cup powdered sugar and 1 Tablespoon of Kirsch. Continue whipping until you have stiff peaks. Do not over beat, it will separate.

Once you bake the cupcakes and they are cooled cut out the centers. Place 1 teaspoon of whipped cream in the center and top with roughly 3-5 cherries. Cut the cone part of cake tops off and place tops back onto the cupcakes. Pipe whipped cream on with desired tip (I used a round tip). Garnish with chocolate shavings or sprinkles and a chocolate covered cherry.

Perfect for Valentines day, holiday dinners or just for that someone special!

Rocky Road Cupcakes - Recipe #6

2010-01-30T11:58:00.000-08:00

Rocky Road ice cream was one that we always ate as children, I would like to say it is one of my Mother's favorites or maybe she just loved the ice cream for all of it's yumminess. I would swirl the ice cream around until it was all melted so I could eat the nuts and marshmallows at the end. These cupcakes are super-marshmallowy and extra chocolaty. For the recipe I just winged it, literally. I made my dark chocolate cake recipe and then eye-balled the frosting: a cup of dark chocolate cocoa powder, a cup of powder sugar, one stick of butter and about a teaspoon of vanilla. For just throwing some yummy ingredients into a bowl it came out amazing and so chocolaty.

Okay, here's what I did:

After the cupcakes were cooled I cut out the center and filled it in with marshmallow fluff. I cut the cone part of the cake off and just stuck the tops back on.
Frosted the cupcakes with the yummy frosting and placed marshmallows, pecans (should have been walnuts but I was out) mini chocolate chips and then drizzled melted chocolate chips on top.

PB&J Cupcakes - Recipe #5

2010-01-20T16:08:00.001-08:00

I'm not going to lie, I have baked these before for a mommy & me get together. My dear friend loves these cupcakes and has been begging me to bake them for her for months. So being a great friend I finally did and now I am at my parents in what appears to be a blizzard and will probably be here until Sunday as we are expecting 7-10 feet of snow. I originally found this recipe from Martha Stewart's Cupcake book. The peanut butter flavor isn't overbearing, the cake is slightly tinged with peanut butter; this time lacking the crunchiness of peanuts because I forgot to purchase them. The frosting is light and fluffy, using cream cheese, peanut butter and freshly whipped cream. I could eat an entire bowl of this frosting because it tastes just like the filling of a reese's pieces peanut butter candy. Martha's recipe calls for strawberry jam, but I have been on a grape kick for a long time and I personally think it tastes better for this cake.

My Tip:

If you decide to bake these you need to adjust the bake time. I forgot to make a note in my cookbook last time I baked these so I went with the suggested 18 minutes, plus an additional 5 because the cake tester came out gooey. They should have only cooked for 20 minutes. The recipe online is slightly different than the book, suggesting the oven temp at 375, it should be 350.
Another tip, if you bake or cook something from a recipe and you modify it or think it needs a modification make a note on a post-it or in pencil on the page so you remember the next time you go to that recipe.

Danielle H. and Danielle S. I hope you try this recipe, let me know what you think!

S'mores Cupcakes - Recipe #4

2010-01-20T15:41:00.001-08:00

I stumbled upon this recipe last Sunday when bakerella posted her weekly concoction. They looked very yummy and honestly who doesn't love s'mores? The cake consists of seven yummy layers: graham cracker cake, graham cracker crumble, half of a jumbo marshmallow, chocolate cake, graham cracker crumble (I skipped this layer), half of a jumbo marshmallow and finally homemade chocolate ganache. This seems like a lot but once baked you would have no idea that there was a marshmallow and graham cracker crumble baked into the cakes because it literally melts away. The cake is great idea and it's stage presence definitely gets an 'A'; perfect for that summer barbeque or winter get-together when you yearning for those warm days.

My tips:

If I were to bake these again I would make sure to add in that seventh layer, however, I would bake the cupcakes for ten minutes, remove them from the oven, then add the graham cracker crumble so it doesn't melt into the cake. Continue to bake until the edges look firm. **These cupcakes will ooze like bakerella states, so prepare your oven. Luckily for me I use a 24-cupcake pan so I put them in the middle of the pan to avoid spillage.
I have a torch, but of course the one time I really wanted to use that handy-dandy device it was out of butane. So, I turned my oven to the low-broil setting and placed the rack one below the flame. I placed the cupcakes on a small cookie sheet and placed them in the oven with the door open to watch the marshmallows while they got their scrumptious toasty-ness on. I then topped the cupcakes with the gooey chocolate ganache!
I baked them in liners, but you could do without.

Cheesecake Cupcakes - Recipe #3

2010-01-17T15:31:00.001-08:00

For my third recipe I decided to go with a cheesecake cupcake courtesy of Kraft Recipes. I had an order for new york cheesecake bars and I thought I would do a test run with this recipe to check it out. The cheesecake consistency is very light, fluffy and moist. I love the chocolate crust versus the traditional graham cracker crust, this is usually something I always change in any cheesecake recipe. Whether it's using ginger snaps, oreo's or shortbread cookies I just love the difference in texture and it typically provides a more dense crust that will not crumble when you slice your pie. The benefit of baking cheesecake cupcakes is that you don't have to worry about slicing and it makes for a pretty presentation on any dessert bar.

Since I used a chocolate crust I decided to use my Houndstooth Cupcake liners that I purchased from my friend at Sweet Cuppin Cakes Bakery and Cupcakery Supplies. The butter from the crust will not bleed through these liners and are perfect for a traditional cupcake as well.

Queen's Cakes - Recipe #2

2010-01-15T15:58:00.000-08:00

Queen's Cakes are defined as small, light and rich cakes studded with dried fruit.

I found this recipe in Susanna Tee's: 1001 cupcakes, cookies & other tempting treats cookbook. The recipe is fairly simple and I whipped it up within ten minutes. I researched Queen's cake recipes and this varies from other recipes as it calls for fresh lemon juice over the use of lemon and orange extract. I switched it up a bit and added fresh juice as it calls for and added the zest of one lemon. The recipe also calls for raisins, I used golden because that's what I had on hand and honestly I think golden suits a Queen's cake over the traditional purple raisin. As the definition states this cake is studded with dried fruit; you could make this with any dried fruit. I had actually contemplated using cranberries but I also stumbled upon a recipe that called for currants, I believe those little jewels would have a better fusion of flavors with the fresh lemon. These cakes would be perfect for an afternoon tea, bridal shower or luncheon with a tad of lemon curd, softened butter or a simple glaze.

Triple Butterscotch Cupcakes

2010-01-14T09:50:00.000-08:00

Recipe number one has been completed as promised. Now, I need to get my butt in gear with the remaining fifty-nine recipes!

Again, this recipe is from Anne Bryn's: Cupcakes: From the Cake Mix Doctor.

I came upon this recipe from my friend Jerome who had brought this book home from work and said I should photocopy a few of the recipes. Well, I didn't. I went straight out to Barnes & Noble with my Grandmother and she purchased it for me. This is the first recipe I have made from the book and I have owned it for a year. I am assuming I strayed away from this book for so long because I try to bake all my cakes from scratch. However, circumstances have slightly changed around here with the arrival of Payton so this recipe was perfect for my first bake since her arrival.

This little cake definitely packs in the butterscotch flavor, bringing back memories from childhood and honestly this cake would win over any child because it is very sweet and moist. My friends stated that this is the best cupcake they have ever eaten; sadly, I have to disagree (sorry guys). It is good, don't get me wrong, I think the frosting would taste better on a homemade chocolate cake.

Doug rating: (Doug if you read this before I tell you, I am asking you to give me an honest opinion of every cupcake I bake since you'll be more honest than Jim. Also, since the office will be receiving all these cupcakes I figured you should work for them. ;) )

maternity leave bake-off challenge

2010-01-13T17:02:00.000-08:00

Well folks, I am giving myself a challenge. It's not an original concept but I have been wanting to take this challenge for over a year and now that I am no longer pregnant I can actually see it come to fruition. What I am talking about is a cupcake bake-off of my very own that will not work through an entire cookbook like Julie Powell did in Julie and Julia, but rather give myself the ultimate challenge of taking the next 90 days of maternity leave and baking sixty, yes you read correct,sixty cupcake recipes. Some of you may think I am nuts especially since I have a newborn at home to take care of but heck, I haven't taken it easy one day since my c-section so why not start off 2010 with a bang?

As many of you can imagine, I own almost every cupcake cookbook out there. Where shall I begin? I have baked some interesting little cakes since I began this blog

and I am looking to you for some inspiration.

What is your favorite cupcake combo?

Is there a flavor you have never seen and would love for me to bake?

Leave me a comment with your ideas.

First up: In honor of my fab friends The Boroff's and Anne Byrn's Cupcakes! From the Cake Doctor:

Triple Butterscotch Cupcakes.

Keep checking the cupcake blog; I plan on doing some cupcake giveaways throughout the bake-off.

Holiday Kŭp’kāks

2009-12-08T16:16:00.000-08:00

Okay, so here I am two-weeks away from giving birth to my first child and me being me, I volunteer to bake 100 cupcakes for my work holiday party. I whipped up Dark Chocolate cupcakes with Bailey's butter cream adorned with cute homemade gingerbread men and my signature red velvet with vanilla bean cream cheese frosting with mini candy cane cookies. These were fun to bake and I finally used my holiday wrappers that I got last year from Sweet Cuppin' Cakes Bakery. I am sorry for those who have attempted to order holiday cupcakes for their families this year but unfortunately a baby has to be born. I have three more orders this week and next, and hopefully for the sake of those customers Miss Payton does not arrive before I can full fill their orders.

Enjoy!

Geller Wedding

2009-12-01T22:25:00.000-08:00

Today I had the pleasure of baking a wedding cake for Sam and Cassie. It truly meant a lot to be able to do this because this radiant bride truly means a great deal to me and my unborn daughter. I met Cassie when I started at my position in Point Loma as her boss, over the course of the past three years we have developed a great friendship and she truly is my only San Diego friend. Cassie met Sam last summer while vacationing in Europe and they have spent every waking minute talking on the phone, e-mailing, or spending a few trips together. I cannot even begin to explain the transformation in Cassie since she met Mr. Geller, and this is how I know they are truly meant to be with one another. Cassie may be making the move to London and sadly she will not be here for Payton's birth but I have loved being her boss, her personal cupcake baker and most importantly her friend. I will miss her more than she knows and I cannot wait for January so she can meet my baby girl. I love you and congratulations!

I made them a dark chocolate wedding tier with peanut butter mousse filling and wedding white buttercream.

I also made matching cupcakes. Dark Chocolate filled with the peanut butter mousse and frosted with vanilla bean buttercream.

For Halloween Cassie was going to dress up as a peacock so I decided to throw in some peacock feathers with the black magic roses and adorning greenery. I am very pleased with the outcome!

My First Review

2009-10-29T13:23:00.000-07:00

I just wanted to share my first online review made on weddingwire.com. I am more than happy that Maggie loved her cupcakes but even happier that I have an actual review. It's the simple things in life that make me smile!

Maggie
Wedding: 10/03/2009
Reviews: 5

5.0 out of 5.0	Quality of Service:	(5.0/5.0)
	Responsiveness:	(5.0/5.0)
	Professionalism:	(5.0/5.0)
	Value For Cost:	(5.0/5.0)
	Flexibility:	(5.0/5.0)

Melissa's cupcakes are amazing! Her flavors are so much better than any of the other vendors we tried and she is so creative and easy to work with. Definitely the best choice if you want yummy cupcakes at a great price!

Monster vs. Aliens Cupcakes

2009-10-21T20:24:00.000-07:00

In all reality these are more "alien" cupcakes versus monsters. My nephew Ethan celebrated his sixth birthday this Tuesday and today I surprised him by picking him up from school and treated him to a dinner and movie date with his favorite auntie. Last night when I was perusing Target for another gift for E, I stopped on the game aisle and decided to get him Monsters vs. Aliens for his Wii. Originally, I was planning on making him Transformers cupcakes but when I saw "Bob" the alien I knew I had to bake cupcakes to match my gift. Now my "Bob" doesn't have arms like he should but he's still darn cute! When we got home from our date Ethan saw his cupcakes and knew right away what I was going for, so in my eyes I was very successful! Another score for this auntie! Happy 6th Birthday E-man!

Ava's Baptism Cupcakes

2009-10-11T11:47:00.001-07:00

A few weeks ago I was contacted by Frank and Sandra to do a tasting for their four-month-old daughter Ava's baptism. They chose thirty devil's food with pink vanilla buttercream and thirty red velvet with cream cheese frosting. I was extremely excited to make these cupcakes, for one they're my favorite flavors and two, they're my favorite colors. I made fondant crosses adorned with silver dragees to sit upon the light and fluffy frosting. I am really pleased with these cupcakes and hope that all their guests enjoy them just as much as I enjoyed baking them.

Awareness

2009-10-11T11:35:00.001-07:00

The month of October as many know is Breast Cancer Awareness month. Every where you go these days you see major brands daunting pink on their labels, candy dubbed pink, friends racing for cure, and even NFL players rocking this months signature color. Well to me this month is a memory of my Mother's fight to beat cancer. My Mom is a very fortunate survivor but during this month I always go back six years ago when she was sick and how scared we were as a family. This month always serves as a reminder of her struggle and how lucky we are as a family to have her here today. Love you Mom!

Fall Wedding Delight!

2009-10-03T18:28:00.000-07:00

Back in July Maggie and Ken contacted me about possibly doing their wedding cupcakes. After doing a tasting they picked me as their wedding baker and I couldn't have been happier. Their flavor choices were: Devils Food with Bailey's Buttercream (divine), Vanilla Bean with Milk Chocolate Buttercream and Luscious Lemon with Vanilla Bean Buttercream. I baked 120 cupcakes and a traditional top tier. The weather and cake God's were in my favor for breaking the heat wave and for allowing a smooth and easy baking day for this seven month pregger woman. I only hope that Maggie and Ken love their cupcakes and cake as much as I do! Congrats Newlyweds!!

The stunning bride!

It's a . . .

2009-08-09T21:10:00.000-07:00

As I have mentioned a few posts back, Mr. A and I are expecting our first little cupcake this December. On Thursday I had my 20-week ultrasound to determine the sex of this jumping bean. To announce the sex of our baby we threw a barbecue today with all our family and friends; to tell them we made Bakerella's famed cupcake pops (excluding the sticks this time) with the cake being the color of the baby. Wanna find out?! Then, stop looking and scroll down!

Boy or Girl?!

GIRL!

Rutger's University Cupcakes

2009-08-09T21:01:00.000-07:00

This weekend we had an order from my Aunt and Uncle for their Rutger's Alumni Association Party, it was the party of the summer and it was fantastic! They had food booths setup and they made one for my cupcakes! They ordered 120 red velvet cupcakes and I free handed a few cookies to add a little university flare.

Recent Bakes!

2009-08-03T19:36:00.000-07:00

I am really trying to post pictures. I spent the weekend baking six different varieties for three wedding tastings. It was fun and the first time in over a month that I baked, I have to admit that Jim's co-workers have been worried about me since I haven't been baking. I have to sum the lack of baking up to the heat trapped in my house from not having central air and being nearly five months pregnant. The baking break is about to come to an end as I have a HUGE order for Rutger's University cupcakes this weekend and a few upcoming weddings.

Devil's Food w. Bailey's Buttercream

Luscious Lemon w. Vanilla Buttercream

Luscious Lemon w. Vanilla Buttercream and Toasted Coconut

Devil's Food with Dark Chocolate Buttercream

Graduation Cake

2009-08-03T19:29:00.000-07:00

This cake was made for Taylor's High School graduation from Poway High in June (I told you I was behind!). The cake was a marble cake with a chocolate buttercream covered in white fondant. I also made green velvet cupcakes with vanilla bean cream cheese frosting adorned with chocolate sprinkles and plastic caps. I loved the diploma and cap on the cake the best, even though I have since learned that next time I paint with food coloring I need to use lemon extract or vodka because it dries faster, there's a great tip for all you bakers out there!

June Wedding Cake

2009-07-27T23:00:00.000-07:00

This was my first and only attempt of baking an entire wedding cake. Though it looks pretty I think I just need to stick with cupcakes. The top tier is a piece of cake but the rest has proven to defeat me. Congrats Lindsay!

Wondering Where I've Been?

2009-07-01T21:01:00.000-07:00

I promise you I am still baking. Actually, I have been baking so much each week that it's nice not to have an order this week. I have been really bad about taking pictures of each creation so I do apologize. The reason I am so absent minded is due to the fact that I am nearly four months pregnant and I just bake those yummy cakes and run them off to where they need to be. Thank you to all who have ordered from me in the past month, it has been really fun and to be honest I have learned a lot. I promise I will start taking pictures!

Bon Voyage Cake

2009-05-13T21:51:00.000-07:00

Well Folks, I am branching out. What this means is that I am starting to bake "bigger" cakes. This was my first attempt since last Mother's Day. . .that's a long time of baking cupcakes! What got me going on the traditional cake kick was last week I was approached to bake a wedding cake! It may sound like a daunting task but I think I will be ready as long as I bake a cake a week. Today, I decided to whip up this cake; the flavor is lemon with lemon curd buttercream (one of the flavors that I am making for my wedding cake order). I am going to pat my back for this cake. Yes, the fondant is not 100% perfect, but to be honest I did not have enough to cover this entire cake! That's why there is some folding/bunching action going. Regardless, I truly hope that Christina loves her bon voyage cake.

I will post pictures of a slice tomorrow.

Kahlua Chocolate Kŭp’kāks

2009-05-10T10:20:00.000-07:00

A perfect Mother's day gift! Kahlua chocolate cake with vanilla bean cream cheese frosting and a ton of Belgium chocolate jimmy's. These were made for Mother's day and were packaged with red velvet. A perfect combination!

Happy Mother's Day to all the Mom's and Mothers-to-be. Today is your day to relax and be pampered!

Tiramisu Kŭp’kāks

2009-05-10T10:10:00.000-07:00

This is the second time I have made tiramisu cupcakes, and can I tell you they are so amazing! The tiramisu cream this time around was thinner than before so I had to add cool whip just so it would stay on the delicious cake. I made them for Jim's co-worker, Trang, who had ordered these and red velvet for her cousins birthday. I really hope that they enjoyed the espresso soaked Kahlua chocolate cake with the light and airy tiramisu cream.

Sweet Strawberry Goodness!

2009-04-30T13:58:00.000-07:00

What's more refreshing than a warm Spring day? A fresh strawberry cupcake of course! These light cakes have fresh strawberry puree, Madagascar vanilla, fresh lemon zest, Fleur De sel and silky buttermilk. Perfect for any Spring event!

Houndstooth Red Velvet

2009-04-21T22:21:00.000-07:00

One of my signature flavors were wrapped up this weekend in my new trendy houndstooth wrappers for a black and white themed bridal shower. So beautiful they may be hard to eat!

Abby Cadabby Birthday Cupcakes

2009-04-21T22:13:00.001-07:00

One of my most recent creations was for my nieces second birthday. I made chocolate chip cupcakes with butter cream frosting adorned with sparkling pink sugar and Abby cadabby sugar pieces. Any Sesame Street lover would go nuts over these scrumptious cupcakes.

Online Ordering Now Available!

2009-03-23T15:55:00.000-07:00

Exciting things are happening here at Le Petite Kŭp’kāk! I have started online ordering, for any of my "sweet creations". Order minimums of six are required with a twenty-four hour advance notice. If you wish to order please e-mail me directly at: lepetitekupkak@yahoo.com. Below is an example of a dozen packaged mixed cupcakes.

Grown-Up Funfetti Kŭp’kāks

2009-03-23T15:50:00.000-07:00

This tasty vanilla cake with almond cream cheese frosting is marked with confetti sprinkles on the inside and out. It simply can take any adult back to their childhood. The blue pastel liners are from sweet cuppin cakes online store.

Vanilla Bean Kŭp’kāks

2009-03-23T15:41:00.000-07:00

This vanilla bean cake is adorned with vanilla bean cream cheese frosting and a sweet white chocolate candy. I recently received new cupcake liners from my Canadian buddy, and owner of sweet cuppin cakes online store in yellow. The vanilla bean paste was also purchased from Lyndsey's store. This cupcake is also one of my Sweet creations...

Banana Kŭp’kāks w. dark chocolate cream cheese frosting

2009-03-23T15:39:00.001-07:00

This is one of my newest sweet creations: fresh banana cake with dark chocolate cream cheese frosting.

Happy Saint Patrick's Day!

2009-03-17T14:42:00.000-07:00

Today marks my first official cupcake order. I have to personally thank Scott and Kimberly from Massage Envy for giving me the opportunity to bake such a large quantity of cupcakes for their clients as well as their staff. This order really gave me a jump start on a business plan and what the future might hold for Le Petite Kŭp’kāk. I am now accepting orders. Please e-mail with any questions. For the massage envy clients that were lucky enough to snag a cupcake today, thank you! I truly hope you enjoyed your cupcakes!

green velvet with vanilla bean cream cheese frosting

me this morning at my table at Massage Envy in Point Loma

all 120 single packed cupcakes

half of the finished products!

Happy Birthday "Twilight" Cupcakes

2009-03-05T16:18:00.001-08:00

Are you addicted to the Twilight series? Do you find yourself obsessed with a fictional character? Did you read all four books without sleeping? If you answered yes, then these cupcakes are for you! My friend, Kris, is celebrating her twenty-eighth birthday today, and I knew that there wasn't a more perfect cupcake than a dozen Twilight cupcakes. When she received them she said, "You made me cupcakes? Wow! You made me TWILIGHT cupcakes!" Kris is my dear friend Cassie's older sister, she lives in Washington, and next month we are planning a trip up to Forks. . .yes, we are completly obsessed (just slighthly older than the majority ;)). These were my favorite cupcakes to make, EVER! I really hope that Kris loves them just as much as I do. Happy Birthday pretty momma!

What Can Brown Do For You?

2009-03-05T16:07:00.000-08:00

For me, they do a lot! They pay my mortgage, my health care and for obvious reasons they are my Husband's employer. His boss, Imad, has been with the company for twenty-years this week and they threw him a surprise congratulatory party, and what goes best with a party? UPS cupcakes of course! This was my first time using fondant and I think I was pretty successful, seeing as though I tinted it and managed to free hand the UPS shield. I truly hope that all the MBE/UPS'ers in International loved these brown and gold adorned red velvet cupcakes.

Daring Baker's: Chocolate Valentino Cake w. Coffee Ice Cream

2009-03-02T13:03:00.000-08:00

Another month has come to an end, and with that yet another Daring Baker's Challenge has been completed. February's challenge was brought to us by, Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy. I switched up my ice cream and opted for coffee ice cream variation to pair better with the rich chocolate cake. This challenge was very fun and I cannot wait to bake this again!

Absent Baker, Absent Blogger. . .

2009-02-26T11:37:00.000-08:00

It has been a while since I blogged, it's actually been over a month. It's not that I haven't been baking I just haven't been on my computer as much. I know my hubby is super excited about that, but I am having a blogging itch. We had a few people over for Super Bowl and I quickly whipped up dark chocolate cupcakes (box mix) and I added buttermilk in place of water and I added mini chocolate chips. I frosted them with a vanilla bean buttercream and made it look like grass. They were really yummy! For Valentines Day I baked my red velvet cupcakes that I blogged about a few posts ago for my friends engagement party. They were a hit, and they were even better than the first round. I probably could have eaten all forty of them, but I stuck with one. Pictures are below. I have a lot of requests for cupcakes...any ideas?

Blushing Buttercream Pettiskirt GIVEAWAY!!!!

2009-02-24T14:04:00.000-08:00

Blushing Buttercream Pettiskirt GIVEAWAY!!!!

Daring Bakers: January Challenge--Tuiles

2009-01-29T11:40:00.000-08:00

Cannolli shaped Tuiles with chocolate mousse

Semi-Napoleon layered Tuiles with chocolate mousse and tuiles freehand heart

Tuiles hearts topped a red velvet cupcake

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

"Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on. And of course the batter is sometimes called tulip-paste..."

Recipe:

Yields: 20 small butterflies/6 large (butterflies are just an example)

Preparation time batter 10 minutes, waiting time 30 minutes,

baking time: 5-10 minutes per batch

¼ cup softened butter (not melted but soft)
½ cup sifted confectioner’s sugar
1 teaspoon vanilla bean paste
2 large egg whites (slightly whisked with a fork)
1/2 cup sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 350
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not over mix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes.
Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Red Velvet Kŭp’kāks w. Vanilla Bean Cream Cheese Frosting

2009-01-25T10:09:00.000-08:00

My dear friends George and Vanessa are tying the knot this November, and they are throwing their engagement party this Valentines Day. I was asked by Vanessa to bake cupcakes, I knew right away that I wanted to bake red and pink velvet cupcakes. Since I had some extra time last night I decided to do a trial run, however, only baking red velvet. I used Paula Deen's recipe for red velvet from her restaurant, the lady and sons . I really enjoyed the recipe, I actually ate a cupcake, and for those who know me you know I just try each component individually...it was amazing! For those who are close to me they even received text messages from me expressing how damn good this cupcake was. Besides the yummy cake I made the traditional frosting component, cream cheese frosting, however, I added my Madagascar bourbon pure vanilla bean paste from Lyndsay Zoratti's sweet cuppin cakes online store. I know I have been writing a lot about sweet cuppin cakes but I cannot tell you enough how great Lyndsay and her products are. I also used my chocolate brown cupcake liners and glassine red cupcake liners that I purchased back in December. When I bake the cupcakes in February I am planning on adding pink fondant hearts, but I am having a tough time deciding what liners to use. What do you think? Red or Brown? I really hope Queen V loves her cupcakes as much as I do!

Cupcake Recipe:

(Recipe Adapted from Paula Deen)

2 cups sugar

1/2 pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring (I only used 1 ounce, because that's all I had left)

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon vinegar

Directions:

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well.

Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.

In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into prepared muffin tin. Bake for 14-18 minutes, or until a toothpick comes out clean.

Cool completely before Icing.

Vanilla Bean Cream Cheese Frosting:

1 stick butter, at room temperature

8 ounces cream cheese, at room temperature

6-7 cups powdered sugar

2 teaspoons madagascar bourbon pure vanilla bean paste

Cream butter and cream cheese until light and fluffy.

Beat in one cup of powdered sugar at a time until you have desired consistency.

Add in vanilla bean paste.

Pipe using desired tip, I used a 1M.

Enjoy!

Lemon Buttermilk Cupcakes w. Blueberry Cream Cheese Frosting and Blueberry Linzer Cookies

2009-01-23T17:28:00.000-08:00

Back in December Lyndsey from sweet cuppin cakes bakery sent me a flower linzer cookie cutter set to create a cookie/cupcake combo. Well, with being sick for almost the entire month of December I finally got around to making the combo. I will admit that I was a little distressed about pairing the two because I couldn't come up with a good combo. I decided to do one of my and my taster's favorites: a lemon buttermilk cupcake with blueberry cream cheese frosting and a buttery blueberry linzer cookie. This cupcake is probably one of the best ones I have made in a while. The cake is super moist, creamy frosting and a crisp cookie. Plus, I absolutly loved the linzer cookie cutter and its recipe. The set came with a recipe card and directions, which made it easy to use and follow. I think I will be creating a lot more with the this cookie cutter. Visit sweet cuppin cakes bakery to see her online store, there is a great selection!

The cupcake on the left is lemon with a traditional cream cheese frosting, and the one on the right is lemon with blueberry cream cheese frosting.

For Christmas, my Mother gave me a mini giant cupcake pan, I thought that the large flower cookie would look better in this giant cupcake.

Recipe:

Lemon Buttermilk Cupcakes:

1 cup unsalted butter, room temperature
2 cups granulated white sugar
4 large eggs
1 cup Buttermilk
1 teaspoon pure vanilla extract
Zest of 1 large lemon
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
zest of one lemon
1/4 cup fresh lemon juice
yellow food coloring-to desired color

Preheat oven to 350 degrees F and place rack in the center of the oven.
Butter, spray or line cupcake pan.
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).
Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice, zest, food coloring and buttermilk. Mix only until incorporated.
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.
Place on a wire rack to cool.

Blueberrry Cream Cheese Frosting:

1 stick butter, at room temperature
8 oz. Cream Cheese, at room temperature
5 c. powdered sugar
4 Tablespoons Blueberry Preserves
1 teaspoon Vanilla Extract

In electric mixer, cream butter until fluffy. Add powdered sugar.
Once all powdered sugar is incorporated add in blueberry preserves and vanilla. (Make frosting to desired consistency).
Frost cupcakes as desired. I added purple sprinkles and fresh blueberries.

IC: Challenge--Pink Champagne Cupcakes w. Raspberry Bavarian Cream and Champagne Buttercream

2009-01-22T15:58:00.000-08:00

For this month's Iron Cupcake Earth Challenge: Wine, I decide to whip up Pink Champagne Cupcakes with Raspberry Bavarian Cream filling. There is over 2 1/2 cups of rose champagne and champagne extract in these babies. The cake is super moist and resembles a chiffon cake with smooth creme filling and perfectly sweet champagne buttercream.

This month's challenge prizes are brought to us by:

a t-shirt from ETSY shop Dog Bone Art, A Polka Dot Apron from Sweet Cuppin Cakes and Cupcakery Supplies and a timely treat from UpWithCupcakes.com AND Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com. NEW, BEGINNING IN JANUARY; our new friends at UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/ will be providing our winner with one of their cute cupcake attitue t's! Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

When the voting opens I will let ya'll know so you can place your votes...

Recipe:

Champagne Cake:
(recipe adapted from Sandra Lee)

6 egg whites
3 cups sifted all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
2 2/3 cups sugar
1 teaspoon vanilla
8 to 10 drops pink or red food coloring
2 cups pink champagne (or regular champagne)

Let egg whites stand at room temperature for 30 minutes. Line muffin tin with liners. I used pink foil liners from sweet cuppin cakes.
Preheat oven to 350.In a medium bowl stir together flour, baking powder, baking soda and salt, set aside.
In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, food colorling and beat until well combined.
Gradually add egg whites beating well after each additon. Alternately add flour mixtue and champagne to beaten mixture starting and ending with flour just until combined. (batter will appear curdled after champagne additons, but smooth after all of the flour mixture has been added.
Pour in prepared cups and bake for 15-18 minutes until toothpick comes out clean.

Creamy Champagne Frosting

1 cup softened butter
4 cups sifted powdered sugar
1/4 cup milk
1/4 cup Champagne
few drops of red food coloring (I used around 5)
1 teaspoon Vanilla
3-4 Drops Champagne extract
Additonal 5 cups of powdered sugar

Beat butter for 30 seconds gradually add powdered sugar, milk, champagne and vanilla.
Beat in an additonal 5 cups powdered sugar until of spreading consistency.

Raspberry Bavarian Cream

1 (1/3 ounce) envelope unflavored gelatin
1 pinch salt
6 tablespoons granulated sugar
2 egg whites
1 1/4 cups milk
1 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon raspberry extract

In a double boiler combine gelatin, salt, 2 tablespoons sugar.
Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once. Refrigerate until slightly thicker than unbeaten egg whites.
Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla and raspberry extracts.
Leave in bowl until ready to use.

Assembly:

Cut out a well in each cupcake with a serated knife. Add in one teaspoon cream and cut off cupcake top so it resembles a lid. Make sure that cream does not spill over.
Frost cupcakes with desired tip or spread.
Decorate with small silver dragees and edible glitter.
Enjoy!

Semisweet-White Chocolate Mac-Nut Cookies

2009-01-16T14:07:00.000-08:00

Last week I mentioned that I would be utilizing ingredients in my pantry. This week I opted to use my Toll House swirl chocolate chips and macadamia nuts for a twist on one of my favorites, white chocolate macadamia nut cookies. I thought they would turn out a little bit more cakey, like the previous post but they flattened out after coming out of the oven. They are still super chewy and slightly crisp around the edges.

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chopped macadamia nuts, optional
2 cups semisweet/white chocolate swirl chips

Preparation

Mix together the flour, baking soda, and salt. Set aside.
Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract.
Stir flour mixture into the creamed mixture. Fold in macadamia nuts and chocolate chips.
Shape dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheets. Flatten each cookie slightly.
Bake at 350° for about 10 to 15 minutes, or until lightly browned. Cool in pan for a minute then move to rack to cool completely.

Makes about 3 dozen semisweet-white chocolate macadamia nut cookies

Milk Chocolate Scotchies

2009-01-08T13:32:00.000-08:00

Now that the holiday season has passed I am trying to use ingredients that did not get utilized during any of my holiday baking. Today I decided to use milk chocolate and butterscotch chips. I have never combined the two, and I now am eagerly waiting for them to come out of the oven for a taste. The recipe calls for pecans, and I really wanted to add them but once I pulled everything out I realized I have every nut under the sun except pecans. I am sure they will be scrumptious no matter what!

Ingredients

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

1 cup light brown sugar, firmly packed

2 large eggs

1 1/2 teaspoons vanilla extract

1 cup chopped pecans, optional

1 cup butterscotch chips

1 cup semisweet chocolate chips

Preparation

Mix together the flour, baking soda, and salt. Set aside.

Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract.

Stir flour mixture into the creamed mixture. Fold in pecans, butterscotch chips, and chocolate chips.

Shape dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheets. Flatten each cookie slightly.

Bake at 350° for about 10 to 15 minutes, or until lightly browned. Cool in pan for a minute then move to rack to cool completely.

Makes about 3 dozen butterscotch chocolate chip cookies

Cupcakes!

2009-01-07T22:27:00.000-08:00

Today I was perusing Barnes and Noble with my friend Cassie and I stumbled on this new cupcake book, Cupcakes! by Elinor Klivans. I have only thumbed through the pages but there are definitely some recipes that look great to bake. The book is similar to the others on the market; offering cupcake advice, going through the basics and most importantly great looking recipes with awesome pictures. They also offer the Cupcake Deck, which has recipes with pictures on a card. . .very chic for this cupcake obsessed culture. Once I bake a few up I will write a review.

Blog / Site Rav!

2008-12-29T20:42:00.000-08:00

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

2008-12-29T20:23:00.000-08:00

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!

Christmas Tree Kŭp’kāks

2008-12-19T18:13:00.000-08:00

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!

Peppermint Mocha Kŭp’kāks

2008-12-14T21:10:00.000-08:00

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.

Pretty, Pretty Princess Cupcakes

2008-12-10T21:26:00.000-08:00

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)

Ingredients:

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

Directions:

Combine flour, cocoa, baking soda and salt in small bowl.
Beat butter, sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk.
Spoon 1/4 cup batter into each muffin cup.
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 )

Ingredients:

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.

Directions:

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)
Take out half of the buttercream and using pink food coloring, tint to desired shade.
Add purple food coloring, tint to desired shade, to the remaining half and beat to combine.
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.

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

2008-11-30T21:58:00.001-08:00

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! ;)

Iron Cupcake Earth Challenge. . .VOTE NOW!

2008-11-28T17:56:00.000-08:00

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, http://mkecupcakequeen.blogspot.com/ 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!

Thanksgiving Day Pastries

2008-11-27T11:59:00.000-08:00

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:

Ingredients:

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)

Directions:

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

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.

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.

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)

Directions:

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)

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.
Bake at 350 for 50 minutes

Grandma's Oriole Chocolate Cake, Take II

2008-11-26T01:36:00.001-08:00

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!

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

2008-11-12T18:39:00.000-08:00

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 Kŭp’kāks with Cranberry-White Chocolate Frosting
(Cake Recipe from: Karen Harris, Castle Rock, Colorado, Southern Living, OCTOBER 2006: ADAPTED)

Ingredients:

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

Directions:

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!

"It's Time for a Change" Cupcakes

2008-11-04T18:37:00.001-08:00

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

Combine cake mix, buttermilk, eggs and oil. Separate equal amounts of batter into two bowls. Color red and blue.
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

Cream shortening and butter until pale and fluffy.
Add in powdered sugar, alternating with milk. Add in vanilla.
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

2008-11-04T00:43:00.000-08:00

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!

Black Devils Food with Cream Cheese Frosting and Bats Galore

2008-11-03T23:56:00.001-08:00

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

Directions:

Combine Flour, Baking Soda and Salt and set aside.
Cream together shortening, vanilla and sugar. Add in eggs and cream until mixture is light and fluffy.
Add in melted chocolate.
Add dry ingredients and buttermilk. Alternating until well combined.
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

Cream butter and cream cheese together until fluffy. Add in Vanilla.
Mix in one cup of sugar at a time until well combined.
Frost to your liking.

Triple Layer Peanut Butter Brownies

2008-10-19T18:50:00.000-07:00

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!

Ingredients

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

Directions

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.
SPREAD pudding mixture over brownies.
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".

Maple Pecan Streusel Cupcakes

2008-10-03T02:34:00.000-07:00

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.

Caramel Apple Crumb Donut Cuppy Cakes

2008-09-23T14:06:00.000-07:00

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 Kŭp’kāks. 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. . .

Ingredients:

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:

(Marthastewart.com)

1 1/4 cups Sugar

1/2 cup Water

1/2 cup Whipping Cream

Directions:

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!

Grandma's Oriole Chocolate Cake

2008-09-21T13:22:00.000-07:00

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!

Ingredients:

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)

Directions:

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

While the Cupcakes are baking:

Cream butter and chocolate.
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.
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.

Banana Cream Pie Kŭp’kāks

2008-09-15T22:57:00.000-07:00

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.

BANANA CREAM CUPCAKES
(Creatingpostitnotes.blogspot.com)

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

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.
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.
Bake at 350* for about 20 minutes or until toothpick inserted comes out clean. Remove baked cupcakes from pan and let cool on racks.
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)
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!

Halloween Cupcake Paper Find

2008-09-12T13:32:00.000-07:00

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
http://www.crateandbarrel.com/halloween/1 < Crate and Barrel's Halloween '08 Collection

Iron Cupcake Challenge. . .

2008-09-12T12:53:00.000-07:00

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!

2008-09-12T01:51:00.000-07:00

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

2008-09-12T01:47:00.002-07:00

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.

Ingredients:

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:

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).
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.
Place the cuppy-cakes in the refrigerator to cool.
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.
Once the cuppy-cakes are thoroughly cooled, place the frosting mixture into a large zip-lock bag or pastry bag.
Frost the cuppy-cakes as desired.
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

2008-09-12T01:47:00.001-07:00

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:

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).

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.

Place the cuppy-cakes in the refrigerator to cool.

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.

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

Frost the cuppy-cakes as desired.
Enjoy!

Lemon Blueberry Cuppy Cakes

2008-09-12T01:45:00.002-07:00

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

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

Butter, spray or line cupcake pan.

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).

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

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

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.
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

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

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

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

Two Cuppy Cakes: One Box

2008-09-12T01:45:00.001-07:00

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

Directions:

Preheat oven to 350 degrees.

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

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

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

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.

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

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:

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

Bake for fifteen minutes or until toothpick comes out clean.

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

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.

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

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

2008-09-12T01:44:00.001-07:00

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.

Ingredients:

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.

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.
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.
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.
When the cupcakes are cool, frost them generously and serve.

Cupcake Pops

2008-09-12T01:43:00.000-07:00

Thanks to Bakerella for inspiring me on another cupcake related obsession. I have been googling over these pops ever since I stumbled onto her blog months ago but I was waiting for a special day to roll around for me to spend a few hours in the kitchen. On Friday Jim asked me if I would be able to make red velvet cupcakes for his boss, Imad's birthday celebration on Monday. Knowing I would say "yes", I told him with excitement that I had something else in mind but it would still include red velvet cake. It was a fun evening because Jim had baked the cake earlier in the day and then after dinner while he was gardening I rolled the balls and placed them in the chocolate molds. When he was done we worked on them together and a few hours later we were finally done. I will admit that it is a little bit harder than it looks but I think once we do these a few times we will get the hang of it. I purchased a large flower pot from Michael's and cut Styrofoam blocks to fit within the pot. I then placed the pops into an arrangement of cupcake pop Heaven. If you would like the recipe please visit Bakerella's blog under Cupcake Bites Made Easy .Thank you Bakerella for inspiring me and for all the creative things that you come up with, you truly are an inspiration for all of us cupcake lovin' females out here in cupcake blog-land.

Jim-Boy doing an AMAZING job on the pops.

The finished product. . . not too shabby for our first attempt.

Happy Birthday Imad!

Annie, stop drooling and eat a damn cupcake pop...there at Jim's desk. :)

What I purchased and used:

Duncan Hines Red Velvet Cake Mix (Target $1.07)

Betty Crocker Buttercream Frosting (Target $1.29)

Candy Melts in White and Yellow (Michael's $2.99 each)

Candy Melts in Dark Chocolate (Michael's $2.99)

Peanut Butter Cup Mold (Michael's $1.99 x 3)

Lollipop Sticks (Michael's $1.99)

M&M's (Target .89)

Sprinkles (Albertson's $3.99)

Side Note: The chocolate was really thick and difficult to put on the cake, I don't know if I used too much frosting in the cake mixture as it really soft, or if I should have kept them in the freezer longer. I still have about ten cake balls left so I am going to attempt a few again to see if letting them mold longer will affect it or not. Overall, really tasty and I cannot wait to hear what Jim's Co-workers thought.

Orangesicle Cuppy Cakes w/ Fluff Frosting

2008-09-12T01:41:00.000-07:00

I saw this recipe back in March on 52 Cupcakesblog. Right away I thought of my childhood and how much my Mom would love these cupcakes. When I couldn't find the Orange Supreme cake mix my Mom went into pursuit to find it for me, which low and behold the State Bros. in Lake Arrowhead carries it unlike Albertson's. I had originally wanted to make these for my Mom back in April for her birthday and have never gotten around to it. Well, my parents have been at my house for five days now and last night I decided to whip these up after dinner. I have to admit they were really easy and it didn't involve a lot of ingredients. The only thing that I didn't like about these cupcakes was that the frosting recipe called for regular granulated sugar, maybe I didn't do something right within the recipe but the frosting was really gritty. I may have to play around with this one. The frosting was so sticky and sweet which paired so nicely with the extra moist cake. Next time I think adding mini chocolate chips would make a great compliment.

For the Cupcakes:

1 box Duncan Hines Orange Supreme Cake
Mix1 box Jello Vanilla Pudding (not instant)

Follow directions on box and add in the box of vanilla pudding
Follow rest of box instructions.

For the Frosting:

Fluff 7-Minute Frosting
1 c. Marshmallow Fluff
2 egg whites, at room temperature
1 c. sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1/4 c. water
1 tsp. vanilla extract

In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla. Makes enough to frost 24 cupcakes.
Recipe Courtesy of:

Sexy Cupcakes for Annie's Birthday

2008-09-12T01:35:00.000-07:00

Better than Sex cupcakes? Well, that's what these cute little cakes have been coined. Nonetheless, I found this simple recipe on my favorite cupcake blog, I heart cuppy cakes and knew it was perfect for Jim's co-worker and our blog stalker, Annie's birthday. If I could pick any individual to be my biggest fan besides Jim, Annie would be that person. I bake cupcakes so I can hear what Annie thinks, which is funny because Annie and I have never met. We have conversed on the phone about her upcoming wedding and she watches out for me when the girls on theknot.com are paging me. I was so overjoyed to find out from Jim on Wednesday night that her birthday was Thursday, but knew that I couldn't make them for her actual day, so last night at 12:30 a.m., I stopped by the grocery store on my way home from work and starting whipping up these luscious cakes for my biggest fan. I really hope that she enjoys these, and if not I know what to change next time. Happy Birthday Annie!!!

Ingredients

1 (18.25 ounce) package devil’s food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped (I used Heath toffee bits)
1 (8 ounce) container frozen whipped topping, thawed (I made homemade, recipe below)

Directions

Bake cake according to package directions for 24 cupcakes. Cool on wire rack for 5 minutes.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly spoon the warm topping mixture over the top of each cupcake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with swirls of caramel topping.

Homemade Whipped Cream

Ingredients

3 cups whipping cream
2 tsp vanilla extract
4 tbsp granulated sugar

Directions

In mixer with whisk attachment, whip the cream, vanilla extract and sugar on high speed until thick

Step Two: They look so yummy just like this!

With chocolate candy melts, melt them in a microwave safe bowl for thirty second intervals until completely smooth and then place melted chocolate in a Ziploc bag. Squeeze out all the air and then cut a small corner. On a piece of parchment paper write out your message and then place in the freezer to solidify the chocolate. Decorate as you wish.

And voila! You've got some pretty damn sexy cupcakes. Enjoy!