Let Me Tell You A Story About Champagne…


It’s been a while, hasn’t it? I’ve been baking, but nothing worthy of sharing with you guys… Except for these, which I forgot to post! So I made these terribly basic red velvets a couple weeks ago using Martha Stewart’s recipe (because she’s a culinary and crafting genius). They turned out basic but lovely.

But when I was making my cream cheese frosting (recipe below), I could not stand how thick and overwhelmingly sweet it was. Nothing I did made this frosting any less dense! But I had champagne in the fridge, because mimosas (duh), and I decided to pour some of that in there. And guess what?! It was probably the best frosting I have ever made. The champagne lightened it up a little, and made it a little less sweet.

So then we had 24 of these dangerous things in the house because this is a HUGE recipe. Luckily my family lives close by, so I brought some over there to fatten them up as well. =)

As always, I used regular whole milk with a tablespoon of white vinegar instead of buttermilk, and I used regular all purpose flour, because I am poor and cannot just buy cake flour and buttermilk. Oh, and I used wayyy more food coloring, because that 1/2 teaspoon just didn’t sound like it was enough.

The recipe: 


Cream Cheese Frosting:

1 (8oz) bar cream cheese

4 tbsp butter (half a stick)

1/2 cup powdered sugar (more or less, to taste)

1/4 to 1/2 cup champagne, to taste/texture


Dedicated to the Mutt Hut


So, for the past year, I have worked for this amazing company called Muttropolis. Since my last day there is coming up next weekend, I decided to do a practice run for the cupcakes that I would be making for my coworkers on my last day. And guess what? I LOVE how they turned out! The frosting could have been a little thicker, but I’ll add more peanut butter and powdered  sugar next time. Here they are:  
So the cupcakes: I made a simple vanilla cupcake with a peanut butter frosting. As always, the link to the recipe is at the bottom. I did not use peanut butter cups. I also eliminated the baking powder simply because I did not want to go to the store to buy baking powder when I only needed 1/2 a teaspoon. I also used vanilla extract instead of vanilla beans, which in no way harmed my flavor. 

For the frosting: I did not use the one on the recipe, although I’m sure it’s delicious. I whipped some heavy whipping cream and powdered sugar then added a little peanut butter for flavor. Next time I will add more powdered sugar and peanut butter, because I did not like the consistency so much. 

So once the cupcakes were in the oven, I started on my paw prints. I melted some red candy melts, which were then transferred to a plastic bag, which I cut a small hole in the corner of.  Then I made these bad boys. Some of them sucked, but I think I finally got the shape down. 

So there you have it. My Mutt Hut Cupcakes. Now all my coworkers will know which cupcakes they are getting for my last day.

The recipe: http://buddingbaketress.blogspot.com/2013/06/vanilla-bean-cupcakes-with-peanut.html?m=1

Red Velvet 4th of July Cupcakes



What better way for me to celebrate the end of school than by making some Red Velvet cupcakes just so that I could take pictures of them? No, I didn’t do that… Wait, yes I did. 

I’ll be honest, a while back, I bought some blue sprinkles, gold pearls, and sparkler candles just so that I could make these lovely cupcakes. How long ago did I buy this stuff, you ask? I bought it in April. Yes, April. I do love my holidays. Any excuse to make cupcakes is good enough for me.

These Red Velvets are made using the same Paula Deen recipe I used for the Purple Monsters, and the frosting is made using the infamous Pastry Pride from Stater Brothers. The recipe is here: http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe.html

If you’d like some of these bad boys at your 4th of July shindig, just give me a holler on my etsy page or email me at katycordova1302@gmail.com. Ps, San Diego residents only. Here’s the link to my etsy site: https://www.etsy.com/shop/katecakessandiego?ref=hdr_shop_menu




It is so fun how food become so creative these days – the names of the food itself, the way how people combine two recipes together to create a new one… or how people mix and match ingredients from various recipes that they come out with one more amazing recipe.

thenotsocreativecook_BrookiesRed Velvet Tiramisu Brownies. Nutty Coconut Brownies. German Chocolate Brownies. Graham Chocolate Chip Cookies. Chocolate Cake Cheesecake. Marshmallow Oreo Brownies.

Sorry, I was craving brownies for more than a week, but I don’t know why I couldn’t make one. Maybe I want something else – not the plain, classic one. A new one. Create my own? Not yet.

I think everyone wants to create theirs. I also want to create one, but baking is a kind of science that you need to get the right formula if you don’t want to end up crying. Well, for some, they really take…

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Easter Peeps Cupcakes



As usual, I randomly got the urge to make some cute holiday cupcakes, and I immediately took off to the store to find what I needed. Despite having to go to three stores to find Peeps, I got them done, and was pleasantly surprised by the outcome.

I used a typical Martha Stewart Vanilla Cupcake recipe. Since I hardly ever make just plain Vanilla Cupcakes, I figured I could trust Martha Stewart and her creativity to guide me. You can find a link to the recipe at the bottom.

So I made the cupcakes (the recipe made 12 exactly), let them cool, and then whipped some of that Pastry Pride stuff I told you about in an earlier post. My life is forever changed in a positive way thanks to Pastry Pride. (You can find it at Smart and Final.)


Then I put the Pastry Pride on top of my cupcakes using a plastic bag as a piper. And I sprinkled some beautiful purple sprinkles on top just to add some extra color.


Then I put some Peeps on top, because they ARE the star of this show. And here they are!



Saint Patty’s Cupcakes


Saint Pat's

Ok, so I was doing my Tuesday evening grocery shopping – nothing interesting. As I was leaving Vons (I had already paid and was out the door), I saw this beautiful Saint Patrick’s Day beer display. I have almost perfected using the regular Guiness stout in my cupcakes – I never posted them. Shame on me! Well anyways, that’s not what caught my attention. I was drawn in by this Blonde Guiness Lager.. I have never made cupcakes using these! So I turned around, grabbed a 6 pack, and got in line again. Then I drove myself on over to Smart & Final for some Pastry Pride and green food coloring. Pastry Pride was recommended to me by Amy Malone of San Diego. I took her cupcake decorating class, and I needed to try this Pastry Pride on my own. I also went to Michael’s for some melting candies and shamrock shaped candy molds, which they did not have. =( Oh well.

Then I got to work on these beauties! I used a Blue Moon Cupcakes recipe, and obviously I used Guiness instead. I also took out the orange zest, because GROSS, and did one less tablespoon of butter. And voila!

Here’s the recipe I used. Thanks SpoonForkBacon! http://www.spoonforkbacon.com/2012/02/blue-moon-cupcakes/