Easter Bunny Cakes



So this year for Easter, I decided to make some Easter Bunny Ear Cupcakes. I made some DELICIOUS (If I do say so myself) Carrot Cake Cupcakes and topped them with a Cream Cheese Frosting. I took the recipe for the carrot cake from Food Network’s beloved Ina Garten of Barefoot Contessa. I of course used regular Morten Salt and cut out the raisins and walnuts because I am not a fan. I also used 3 grated carrots, which was more than enough.

Once the cupcakes were in the oven, I decided to start on the cream cheese frosting. I use my own cream cheese frosting recipe, because I have found that it works best for my taste buds (I am not too fond of the dry, heavy cream cheese frosting.) My cream cheese frosting is simple: I use two 8 oz. blocks of cream cheese, 1/4 cup (half a stick) of butter, between 1/2 cup and 1 cup of powdered sugar (depending on the consistency you prefer), and 1/4 cup of either champagne or sparkling apple cider. The carbonation of champagne and sparkling cider makes the frosting thinner, less dense, and less bitter; in other words, it serves many tasty purposes. I just whip up the frosting using a hand mixer, only adding the carbonated drink of your choice after everything else is already mixed together.

When the cupcakes were cooled and ready for frosting, I put the frosting in a zip lock bag, cut a tiny hole in the corner of the bag, and piped it on top of the cupcakes (If you have piping bags and tips, those are great too.) I then got to work on the ears. In two separate bowls, I had pink sprinkles and blue sprinkles. I took 22 marshmallows (I had 22 cupcakes) and cut them in half using scissors. I then dipped the sticky part of each half of the marshmallows in the sprinkles and placed them on top of the cupcakes as bunny ears! Lastly, for some extra color, I sprinkled purple sprinkles over the tops of all of the cupcakes.

They were a lovely Easter dessert, which my family devoured in a matter of minutes.

Find the recipe and directions for the cake below.

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

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 22 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 35 minutes, until a toothpick comes out clean. Cool on a rack.




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

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!



Making Kate’s Cupcakes – Go Fund Me


So since the morning-time before I head off to school is apparently my most motivated time of day, I decided to make a Go Fund Me account to help make this real finally. Here’s my story:

From the time I was just a wee little sprout, I was fascinated with the kitchen and baking. I absolutely hate cooking, but baking is another story. I’ve been baking since my mom first allowed me to use the kitchen. I started with pancakes, then moved on to cookies and brownies, and now cupcakes and even cinnamon rolls and other pastries on special occasions. I can be as creative as I want with baking. I can take recipes and replace one ingredient with another, changing things based on what people like and what they don’t like. I can also experiment with decorating and flavors. I’ve made cupcakes of all kinds- beer, Oreo, red velvet, cookie dough, apple, brownie, cheesecake, caramel, you name it.

Anyways, the reason for me making a Go Fund Me account is because I recently decided I wanted to start a Cottage Foods Operation, described here:   http://www.sdcounty.ca.gov/deh/food/cottagefood.html. Eventually, I want to turn it into a 501c3, where I provide “Holiday Desserts” to families and children in need.

So thanks for helping me make this reality!

If you want to donate, just follow this link =)


Moscato Cupcakes


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My newest experiment was Moscato Cupcakes. I used this stuff, but you can use whatever brand you prefer!

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The thing I really like about baking with wine, is that I only use a portion of the bottle, and I can drink the rest =)

So anyways, I used the usual ingredients, flour, sugar, soda (baking), salt, eggs, vinegar, and vegetable oil. The recipe also called for buttermilk, but since I didn’t have any, I put some milk (3/4 cup to be exact) in a separate bowl, with a little less than a tablespoon of white vinegar. I let that sit for a few minutes until it got a little thicker, then I put it in with the rest of the ingredients. If you don’t have vinegar, you can also use lemon juice. I have never tried it, but I hear it works just as well. The other unusual ingredient called for in the recipe was….. MOSCATO. Duh! I don’t know what you thought it was… I already showed you above what kind I used, but here’s another picture of some in a glass next to my finished batter.

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The only rule about making Moscato cupcakes is that you MUST drink some of the wine. Otherwise, you’re just not making the effort to truly familiarize yourself with your ingredients.

As you can see in the picture, I added these fun little sprinkle things called batter bits (Wilton brand from Michaels), just to make them a little prettier.

Anyways, after I baked these bad boys, I made the frosting. I made 2 different frostings since one of them required wine, and I didn’t want to give that to my little sister. In the first one, I set some butter aside to soften, and I added a little milk, some powdered sugar and just a splash of vanilla to it. I then mixed it with my mixer thing, and added powdered sugar until I found a texture and taste I liked.

I did the same thing for the second frosting, but I used Moscato wine instead of milk. The recipe I used has specific measurements, but I always just make my frosting to taste.

Anyways, from there I just put the frosting on the cupcakes and gave them a little dash of pink sprinkles so they would look good for a picture. And voila!

Well, I hope you enjoyed reading my rambling.. Until next time!

Oops, almost forgot! Here’s the link to the recipe I used: http://brooke-bakes.blogspot.com/2012/04/moscato-cupcakes.html

Beach Bear Cupcakes




Today, I decided to make some beach themed cupcakes. I couldn’t go to the beach due to an injury, so I decide to create a beach scene myself.

I started with this “Perfect Vanilla Cupcake Recipe” I found online. I substituted the buttermilk with milk and white vinegar, the canola oil for vegetable oil, and the flour for all purpose. I also baked them for about 4 minutes longer than the recipe says either because my oven sucks or because the recipe had too short a baking time. Here’s the original recipe: http://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/

After baking and cooling, I took a thing of store-bought frosting (my specialty) and split it in half. Half of it remained white, and the other half I mixed with some blue food coloring. Then I covered half of each cupcake with the white frosting and dipped it in brown sugar. I then added blue frosting (using a plastic bag because I’m classy) to the other half of each cupcake.

After a while, I waddled myself to the store for some little drink umbrellas only to find that Walgreens did not have them. So I bought LifeSavers and gummy bears and made them look like they were lounging in the water on my cupcakes. And VOILA, Beach Bear Cupcakes! I hope you enjoy at least looking at them.