cupcakes

Cactus Cupcakes

I was contacted by the ever so talented, Erin of Gypsy Sol Designs, to bake for her nieces high school graduation party. I was so excited when she showed me her inspiration for cactus cupcakes. I was stumped at first because I didn’t know how I would bake the cake in terra-cotta pots. I did a little research and a quick trial and error and found out that the suggestion of lining the pots with foil would simply not work. A standard sized liner wouldn’t sit high up enough to bring the cake to top of the pot so I got to thinking…I began pulling out all the liners that I own and figured out that tulip liners would do the best.

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Strawberry Margarita Cupcakes

With Cinco de Mayo only a few days away I thought I would share these yummy & lighter than air Strawberry Margarita Cupcakes. I found the inspiration here. I made them for a cupcake order along with the Churro cupcakes that were previously posted. It was my first time using an Italian Buttercream and boy was it yummy! I hope you give them a try!

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Churro Cupcakes {recipe}

A few weeks ago I was asked to bake for a fiesta themed bridal shower. Right away I thought that churro and strawberry margarita cupcakes would be a total hit and the client was even more excited. For the churro cupcakes I took my go-to vanilla cake recipe and added cinnamon, filling the cupcakes with salted caramel and topping with silky cinnamon cream cheese frosting. A churro cupcake wouldn’t be complete without a crunchy homemade churro, so I fried heart shaped churros and topped each cupcake with the cinnamon-sugar goodness. With Cinco de Mayo only a week a way these would be perfect for any fiesta themed get together!

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valentines day {hugs} & wonderfully sweet cupcakes to share

We love valentines day over here. Payton started begging me to put up our decorations as soon as the New Year began. There’s a few other things we’re obsessed with: Disney’s Frozen, Hershey’s Kisses, cupcakes and hugs. What’s more fitting than Olaf inspired Valentines for Payton to bring to school and cupcakes as their special treat for their holiday party? Hmm…nothing! I got some help with the Olaf printable, they are so stinkin’ cute and she was so excited to share these with her friends! Especially because her favorite candy was nestled in clear plastic bags and that making them meant eating {a lot} of hugs during the process.

As for her special treat to bring I baked red velvet cupcakes and topped them with these super cute toppers I found at Michael’s. The liners are also from Michael’s and have the cute owl’s on the base. When I picked Payton up from school her assistant teacher said she didn’t believe Payton when she said her mommy baked them. Mrs. V thought she was telling a high tale until our teacher chimed in. ha! It was so cute. They were totally a hit and all three teachers were even happier when I showed up with personal boxes of cupcakes for them to take home. Room mom score!

Happy a wonderfully sweet lovey dovey day!

Olaf Card Source: Magic by Marcy

vegan carrot cake cupcakes {recipe}

I’ve only baked vegan cupcakes once before. While I went on a vegan diet for one month back in 2008 it just isn’t for me per se. This past weekend I made two vegan cupcake recipes, carrot cake and dark chocolate. The cake on both were delish but the frosting on the chocolate was just weird but tasted amazing. I guess that’s what happens when you compromise real butter vs. faux. I loved these carrot cake cupcakes and I hope you will too!

Vegan Carrot Cake Cupcakes
makes 24

1 + 1/3 cup flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 TB cinnamon
1/8 tsp cloves
3/4 tsp ginger
1 + 1/3 cup sugar
2/3 cup sunflower oil
2/3 cup almond (or soy) milk
2 tsp apple cider vinegar
2 tsp vanilla
2 cups grated carrots
1 cup raisins
1/4 cup chopped walnuts (optional)

Preheat the oven to 350º. Line your muffin tins with liners, greaseproof work best for this recipe. In a large bowl, mix together the almond milk and apple cider vinegar and let stand for a few minutes. Add the sugar, sunflower oil, and vanilla. Mix thoroughly. In another bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves and ginger. Slowly mix together the wet and dry mixtures. Add the carrots, raisins and nuts – mix until combined. Using an ice cream scoop or a 1/4 cup divide the batter evenly. Bake for 18-24 minutes or until a toothpick is inserted and comes out clean.

Vegan Cream Cheese Frosting

1 tub tofutti brand cream cheese
2 TB vegan margarine
1 TB vanilla bean paste
1 1/2 – 2 pounds powdered sugar

In a stand mixer beat together the cream cheese and margarine until combined. Slowly beat in powdered sugar until you reach your desired consistency. Mix in the vanilla bean paste. Frost to your liking.