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

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!



Cake Balls With the Babes


photo 1 (4)

It started with this lovely chocolate cake.

Then we crumbled it like this, adding in some frosting. We then melted some chocolate blocks that we would eventually roll the cake in.

photo 2 (4)

We rolled them in the melted chocolate,photo 3 (2)

sprinkled them, and put them on this wax paper to set.

photo 4 (1)

They were just delicious and perfect to satisfy a chocolate craving =)

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.



Lemon Meringue Cupcakes


lemon merengue cupcakes


I just applied to be a cupcake baker at a bakery in Carlsbad, and part of the selection process will be to do a spread of your 3 best recipes. They also wanted pictures of my masterpieces.. 😉 So of course, I went through my phone looking for pictures of some cupcakes I’ve made in the past. And I found this gem!

I forgot how delicious these things were. Lemon Meringue is the BEST. I remember when I was younger, my grandma would make Lemon Meringue Pie ALL the time. So when I found this recipe about a year ago I just HAD to make it. And they were as delicious as they tasted! So sorry everyone who’s been missing out on these dimes. I’ll find the recipe and post it later on!

I also need to find pictures of my beer cupcakes and post them, because I hear those are my best ones (from multiple sources). Both the Corona and Chocolate Beer ones will be posted, and if I could get a vote below that would be great =) I may not be selected to even interview, but I would still like to know which cupcakes are my best! Thanks =)

P.S. I will of course always include Oreo Cupcakes in my top 3 =)

My Famous Oreo Cupcakes


Phone Pics, 2012 540

I’ve decided to make a blog for my cupcakes, because what better way to enjoy your Tuesday than to look at pictures of delectable cupcakes? That being said, I see it only fitting that my first post be on my famous Oreo Cupcakes.

I hope you’re all hungry, because I’m about to share just HOW EASY these bad boys are to make! I know you’re all shocked that I’m sharing, since it IS my pride and joy. I make them for just about any occasion I see fitting. And now I’m sharing my secret with the world so you can all bring them to every event as well.

white cake mix

So first you take one of these babies, and you empty it into a nice, little bowl. I know what you’re thinking… “She’s a fraud!” And that’s totally true. I use cake mix in my Oreo Cupcakes. I’m sorry to spoil it for you. Anyways, it doesn’t have to be Betty Crocker. I honestly just use whatever is the cheapest at the grocery store that day, which is usually Betty Crocker. So then you take 24 Oreos and split them in half. The side with the most cream on it goes in the cupcake cups and you put the other half in a bowl to be mashed up into little itty pieces. Then you just throw those crumbs into the bowl with the cake mix. And it’s pretty self-explanatory from there.

You put these ingredients in a separate, larger bowl, and whisk them together:

2 egg whites
2 eggs
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream (it says that, but I usually just use the whole thing of a small container of sour cream)
1 tablespoon vanilla extract

And you know what I do then? I pour that cake mix and the Oreos into that large bowl, and I have a mixing party!

Then you just fill your cupcake cups about 3/4 full and you stick em in the oven at 350 for about 17 minutes.

And when they cool, I usually just spread some store-bought cream cheese frosting on them and stick a little Oreo on top (frosting isn’t my biggest talent), but the recipe for the real frosting is in the link below.

And voila! Oreo Cupcakes for everyone! I hope you learned a little something, or at least enjoyed my pictures. Until next time…

“No day is so bad it can’t be fixed with a cupcake.”


PS.. I did not come up with this recipe on my own. I found it on Pinterest and messed with it a tiny bit. Here’s a direct link to the original artist.