Irish Stout Cake with Bailey’s Ganache

March 15, 2013 by 6 Comments

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

It’s that time of year again… the time where I stock up on Guinness beer and Bailey’s Irish cream and Jameson whiskey.   And why? you may be wondering… well, it’s St. Patrick’s Day!  The day American’s celebrate their Irish heritage by getting sloshed! HA! I don’t particularly drink too much… so I like to use my liquor in my baking and this year made a chocolate Guinness Irish stout cake filled with Bailey’s cream cheese frosting and covered in white chocolate Bailey’s ganache.

OOooooooooooooooooooooh yeah.

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

This chocolate cake is seriously one of my all time favorites.   I mean, I could make this cake over and over and over again (and trust me, I already have) and NEVER get tired of it.

At first, I just wanted to make a single layer of cake and cover it in a simple white chocolate Bailey’s ganache.  BUT… I didn’t have a large enough round pan (I wanted a 10in round pan, but I only had an 8in round).   Boo.  So, two 8in rounds it was.   Between the  two layers of cake is a Bailey’s Irish cream & white chocolate ganache that I let set up overnight in the fridge so that I could spread it.  On top is hot ganache poured over the cake and down the sides.  I love that you can see the chocolate layers of this cake too.  Yaahh… this cake is good.

I brought it over to my neighbor Chrissy’s house to share with her family.  I served a big ole slice to her husband with a Guinness… HUGE hit!

Enjoy!

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

Print
Irish Stout Cake with Bailey’s Ganache

Total Time: 24 hours

Yield: 1 2-layer 8-inch cake

Dark chocolate Guinness Stout cake filled with Bailey's cream cheese frosting topped with Bailey's ganache and white chocolate shavings - the perfect St. Patrick's Day dessert!

Ingredients

    Irish Stout Cake
  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1 cup unsalted butter
  • 1 12oz bottle of Guinness Stout beer
  • 3/4 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
    • Bailey's Cream Cheese Frosting
  • 6oz cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 2 1/4 cups powdered sugar
  • 1/8 tsp salt
  • 1 Tbsp Bailey's Irish Cream
    • Bailey's Ganahe
  • 6oz high quality white chocolate (not white chocolate chips)
  • 1/4 cup heavy cream
  • 1/4 cup Bailey's Irish Cream
  • 1 Tbsp unsalted butter
  • White chocolate shavings (garnish)

Instructions

    Irish Stout Cake
  1. Preheat oven to 375 F degrees. Grease and flour 2 8in round cake pans. I also lined mine with parchment paper.
  2. In a medium pot, melt the butter over medium-high heat. Whisk in the beer, cocoa powder and espresso powder until smooth. Bring to a simmmer and let bubble 1-2 minutes, stirring constantly. Set aside to cool 5-10 minutes.
  3. While it's cooling, sift together the flour, sugar, baking soda and salt in a large bowl. Set aside.
  4. In another large bowl, whisk together the vanilla, eggs and buttermilk.
  5. Once the chocolate mixture has slightly cooled, add 1-2 Tbsp of it to the eggs and milk and whisk until smooth. This is going to temper the eggs so they don't scramble. Slowly pour the remaining chocolate in with the eggs and whisk until incorporated.
  6. Make a well in the flour and pour in the chocolate. Use a spatula to fold together until no more flour can be seen. It will still be clumpy at this point. With your whisk, quickly stir the batter 20 strokes. Do not over mix. The batter may still have a few lumps in it, but that's okay.
  7. Divide the batter evenly into the prepared pans. (I got about 2 3/4 cup of batter into each pan.)
  8. Bake at 375 F degrees for 15 minutes. Reduce the temperature to 350 F degrees and cook another 14-16 minutes or until a toothpick comes out clean.
  9. Cool cake in the pans for 10 minutes until removing to a wire rack to cool completely.
  10. Once cooled, trim the tops so that each cake is level and the same height.
  11. Wrap cake layers and freezer for several hours or over night.
    12. Bailey's Irish Cream Frosting
  12. Using your stand mixer, cream together the cream cheese, butter and shortening until smooth.
  13. Add the powdered sugar and beat on high for 2 minutes. Scrape the sides of the bowl to ensure everything is incorporated.
  14. Add the Bailey's and salt and mix for 1 more minute.
  15. Chill in the freezer for about 10 minutes or until firm and easily spreadable without being too soft.
    16. Bailey's Ganache
  16. Run the white chocolate though the food processor until it is in very small, fine pieces. If you don't have a food processor you can just chop the chocolate into very small, fine pieces. Place them in a medium glass bowl.
  17. In a medium pot, bring the heavy cream, Bailey's and butter to a simmer. DO NOT BOIL. Pour cream over the chocolate and let it stand for 1 minute.
  18. Stir chocolate and cream slowly and smoothly until all the chocolate has melted. Do not over-stir the chocolate... you don't want to create air bubbles.
  19. Place the bowl in a ice bath until it has come to room temperature. Cover and chill for 1 hour or until it has thickened.
    20. Assembly
  20. Place first layer of cold from the freezer cake on your cake stand, cut side up. Using all the cream cheese frosting, spread an even, flat layer across the top of the cake to the edges. Place the second layer of cake, cut side down on top of the frosting. Press down gently until the top is level. Put cake in the freezer for 10-15 minutes.
  21. Remove the cake from the freezer and spoon ganache on the top of the cake. Using an offset spatula, GENTLY AND SLOWLY spread the ganache to the sides of the cake. Add more ganache when needed to create an even layer. You'll want the ganache to slightly drip off the sides, but most of it to remain on top. Pop any air bubbles with a toothpick.
  22. Garnish the top of the cake with white chocolate shavings.
  23. Store cake in refrigerator until ready to serve. Remove 15-20 minutes before you want to cut the cake.
  24. Store in an air tight container up to 2 days.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/03/irish-stout-cake-with-baileys-white-chocolate-ganache/

 

Filed Under: alcohol, alcohol frosting, cake, chocolate, chocolate cake, dark chocolate, frosting and icing, ganache, ganache, holiday, recipes, St. Patrick's Day, white chocolate frosting

The Great Food Blogger Cookie Swap 2012: Candy Cane Crinkle Blossoms

December 12, 2012 by 12 Comments

The Great Food Blogger Cookie Swap 2012For the second year, I’m participating in The Great Food Blogger Cookie Swap!  Last year I was paired with two other bloggers both stationed in Europe but this year I’ve got a fabulous new group of food bloggers to send to!

You must check out these ladies & their blogs!  The things they come up with are AH-MAY-ZING!

Sara Croft @ Solid Gold Eats

I didn’t even realize it, but Sara has made a cookie similar to the ones I’ve made for the cookie swap! Check out her Chocolate and Peppermint Blossoms!  She also has a ton of other great dinner and side dishes ideas.  I think I need to bookmark her blog for next week’s meal planning!

Audra Fullerton @ The Baker Chick

Audra is a baker after my own heart.  Seriously, everything she posts on her blog… I want to bake.  Recently, she posted a recipe for a Cranberry Meringue Pie.  I mean, WOAH.  Cranberry pie!!  I think I need to make this… ASAP!

TammyJo Eckhart @ The Chocolate Cult

A blog all about chocolate?  Have I died and gone to heaven? I think so!  TammyJo shares so many mouth watering ideas for ways to use chocolate that I never even dreamed of… including these Chocolate Waffles!

The cookies I made for this Cookie Swap are a spin on my favorite Christmas cookie, the Chocolate Crinkle.   I took Betty Crocker’s recipe from my 1963 Cooky Book and added some peppermint then topped them with a Hershey’s Candy Cane Kiss chocolate!  Perfect combination of chocolate and peppermint for the holidays!

I can’t wait to see what TammyJo, Sara and Audra come up with! :)

Enjoy!

Print
Candy Cane Crinkle Blossoms

Ingredients

  • 4oz unsweetened bakers chocolate, melted
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp espresso powder (optional)
  • 1 cup powdered sugar
  • Candy Cane Hershey Kiss candies

Instructions

  1. In the bowl of a stand mixer, mix together the sugar, oil and melted chocolate.
  2. One at a time, add the eggs. Mix well and scrape the sides of the bowl after each addition.
  3. Mix in the vanilla and peppermint extracts.
  4. In a medium bowl, whisk together the flour, baking powder, salt and espresso powder.
  5. Add the flour to the chocolate mixture and mix until smooth and combined.
  6. Chill at least 8 hours or overnight.
  7. When ready to bake, preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  8. Unwrap 5 dozen Candy Cane Kiss candies.
  9. Roll teaspoon sized balls of dough in your hand. Toss them in powdered sugar until they are coated.
  10. Arrange them on the cookie sheet 2 inches apart.
  11. Bake 8-9 minutes.
  12. Immediately press a Kiss into the center of each cookie. Allow cookie to cool on the cookie sheet for 2 minutes then carefully remove to a wire rack to cool completely before storing.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/12/the-great-food-blogger-cookie-swap-2012-candy-cane-crinkle-blossoms/

Filed Under: blossoms, chocolate, Christmas, cookies, holiday, peppermint, recipes, seasonal

White Chocolate Dipped Cranberry Biscotti

December 7, 2012 by 5 Comments

There are two things you don’t know about me.  1) I’ve never had biscotti.  2) I’ve never made biscotti.

I know.  I’m weird.  I mean, for a girl who drinks so much coffee you’d think that I’d have biscotti all the time.  Nope.  I guess it’s probably because the only biscotti I’ve ever really seen is full of nuts.  And well, I’m allergic to nuts.

This season though, I’ve been seeing all kinds of recipes pops up for biscotti that didn’t include nuts.  Cinnamon sugar, gingerbread (in the picture above), chocolate peppermint and this one… White chocolate dipped cranberry biscotti.

The recipe I’m using is inspired by a recipe I found on What Gaby’s Cooking.  She uses dried cranberries, but since I only had fresh berries, I used those.

Dipped in the white chocolate, this biscotti is a perfect treat to go with my coffee!

I also made Gingerbread Biscotti and have two more delicious flavors planned to make in the coming days!

Enjoy!

Print
White Chocolate Dipped Cranberry Biscotti

Ingredients

    Cranberries
  • 250g fresh cranberries
  • 1/4 cup cranberry juice
  • 1/4 cup sugar
    • Biscotti
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp lemon zest
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs
  • 2/3 cup cranberry mixture
  • 1/4 cup flour
  • Sugar in the Raw
  • 1 cup white chocolate chips, melted for dipping

Instructions

    Cranberries
  1. In a medium pot over med-high heat, combine the cranberries, sugar and juice.
  2. Heat until simmering. The berries will begin to pop and split. Stir occasionally.
  3. Reduce to med-low heat and continue to cook until the berries have just begun to reduce. You want the berries to reduce by about a 1/3 with most of the berries still whole.
  4. Remove from heat, strain out as much juice as you can and allow to cool.
    5. Biscotti
  5. Preheat oven to 350 F degrees. Line large cookie sheet with parchment paper.
  6. Sift together the 2 cups flour, baking powder and salt.
  7. In the bowl of your stand mixer, press the lemon zest into the sugar... releasing the oils of the lemon into the sugar. Press the zest until the sugar becomes fluffy and fragrant.
  8. Add the butter and cream together for about 3-4 minutes.
  9. Add the eggs one at a time and mix until just combined.
  10. Add the flour mixture and mix on low until all the flour has been absorbed. Do not over mix.
  11. Fold in the strained cranberries and additional 1/4 cup flour. Mixture will be VERY sticky... the additional 1/4 cup of flour should help with this.
  12. Form the dough into a long rectangle, approximately 10 inches long and about 4 inches wide. I used an offset spatula to help spread and shape the dough. (Really, shape it as wide and as long as you like. I wanted long cookies, so I made mine wider.)
  13. Sprinkle Sugar in the Raw over the top of the dough.
  14. Bake about 35-40 minutes or until top and bottom are golden brown. Remove, transfer to wire rack and allow to cool about 15 minutes. (If the bottom isn't too brown, you could leave it on the cookie sheet to cool. Remove it if it's already brown.)
  15. Transfer to a cutting board and slice into 1/2" slices. Lay each slice on it's side and place back on the cookie sheet.
  16. Bake for 15-20 more minutes or until golden.
  17. Remove and cool completely on a wire rack.
  18. Melt the white chocolate and spread it on the bottom of each cookie using an offset spatula or knife. Set on wax paper to until hard.
  19. Serve with coffee to your friends or give as gifts!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/12/white-chocolate-dipped-cranberry-biscotti/

Filed Under: biscotti, biscotti, cookies, cranberries, holiday, recipes, white chocolate

Fall Leaves Toffee Apple Pie

November 21, 2012 by 3 Comments

Just like the pumpkin pie… apple pie is another family staple in my home at Thanksgiving.  A few years back, I found a recipe that included toffee chips and chocolate and I fell in love.  Since then, I’ve made dozens of other pies, but I keep coming back to this recipe. It’s simple amazing.

Since I’ll be bringing this pie to my neighbors house for Thanksgiving, I wanted to kick it up a notch and make it, not only taste, but look extra special.  I was inspired by this pie on the Family Feedbag blog and decided I could make my pie look just as cute!

 

I love how the toffee topping under the crust makes the tree look like it’s brown and covered with bark!! Love it!

Enjoy!

Print
Fall Leaves Toffee Apple Pie

Ingredients

    Apple Pie Filling
  • 6-7 Granny smith apples, peeled, cored and sliced thinly
  • 1 lemon, zested and juiced
  • 3/4 cup light brown sugar, packed
  • 1/4 cup flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 pre-made pie crusts
  • red, green, yellow and orange Wilton food coloring gel
    • Toffee Topping
  • 1/2 cup flour
  • 3 Tbsp sugar
  • 1/4 cup unsalted butter, cold & cubed
  • 1/3 cup Hershey's toffee & chocolate chips (you could use Heath bar if you can't find the bag of toffee/choc.)

Instructions

    Toffee Apple Pie
  1. Preheat oven to 450 F degrees.
  2. Mix together the brown sugar, flour, cinnamon, and spices in a small bowl.
  3. In a very large bowl bowl, toss apples with the zest and juice of the lemon.
  4. Sprinkle the sugar mixture over the apples and fold together until all the apples are coated.
  5. Line pie pan with one pre-made crust. Poke a few holes in the bottom and sides of the crust with a fork.
  6. Mound the apple mixture into the pie pan and spread evenly. I used the back of my spatula to gently press the apples into the corners of the pan.
  7. In a small bowl, combine the flour, sugar and toffee/chocolate chips together.
  8. Spread the cubed butter over the top of the apples. Sprinkle the toffee mixture evenly over the entire pie.
  9. Place second pie crust with the tree cutout over the top of the apples. Trim the edges and crimp the sides together using your finger and thumb. Reserve the excess dough for the leaves. (see below)
  10. Brush the entire crust with milk.
  11. Place the prepared leaves around the tree.
  12. Sprinkle the top of the pie with sugar.
  13. Bake at 450 F degrees for 10 minutes then reduce to 350 F degrees and bake another 35-45 minutes or until center is bubbly.
    14. Fall Leaves & Tree
  14. Using a sharp paring knife, cut out the shape of a tree in the second pie crust.
  15. After you place this crust on top of the pie and trim the edges, use these scraps to make the leaves.
  16. Separate the dough into 4 equal parts and color them with red, yellow, green and orange food coloring gel. Roll out the dough and cut into leaves. You can even mix a few colors and create multi-colored leaves.
  17. Use the sharp paring knife to score the leaves (veins).
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/11/fall-leaves-toffee-apple-pie/

 

Filed Under: apple, holiday, pie, pies and tarts, recipes

Happy Halloween!

October 31, 2012 by 3 Comments

Today is the spookiest day of the year!!  Are you dressing up?  My 12 year old daughter is so indecisive… she has yet to pick out a costume or even attempt to put anything together.  I told her to wear her football jersey and be a football player – but of course she can’t find it in the jungle of a bedroom.  Ahhhh teenagers.  My almost 8 month old baby boy, however, he’s going as Link from The Legend of Zelda!  Last week before the snow came, we were able to take a few pictures of him in his costume.  This one is my favorite.  Isn’t he the cutest lil thing you ever did see?

Middle School – it’s not the most fun place for a pre-teen or teenager to be.  So, as a Mom I try to make Emily the “cool girl” by baking awesome stuff and bringing it to school for holidays and special occasions.  This time, I made cakes for her Halloween Dance & Party.  During the party, they were to have a cake walk and I wanted one of Emily’s friends to go home with the coolest Halloween cake ever!

I found the inspiration for this first cake from Lemon Sugar.  She made an 8in round chocolate cake topped with ghosts a few weeks ago and I fell in love.  I used the ghosts as inspiration for one of the cupcakes I taught during my Spooktacular Treats Workshop.  Since I didn’t need a huge cake, I used 6in cake pans and made smaller cakes for the cake walk.  I think it turned out pretty awesome.  I wish I could have sliced it open for you because on the inside there was white cake and orange buttercream in the the middle!

I used a basic vanilla cake recipe, filled the cupcake with colored vanilla buttercream and the outside is covered in dark chocolate buttercream.

The second cake is made with the same vanilla cake but this time the cake was tinted orange and I used a bright blue tinted buttercream for the filling.  The same dark chocolate buttercream is on the outside.  The orange pumpkin and dots are buttercream tinted orange.

To make the dots, I used a small round tip on my piping bag and just squeezed them onto the outside of the cake.  Using the same round tip, I drew the pumpkin onto the top.  The stem is made out of some extra meringue from the ghosts tinted green.  Pretty darn easy if you ask me… and such a great effect!

I found out later that the cakes didn’t get used during the cake walk… the teacher who put the event together said they were put aside and the adults who volunteered ate them as a “thank you” from the school for helping.  I was disappointed that none of the kids got to see it and Emily didn’t get to be the “cool girl” at the dance.  I wanted the kids fighting over it during the cake walk.  All that work wasted.  I hope the adults enjoyed the cakes.  Emily didn’t even get a chance to see them completed.  Oh well.

Today, I’ll be making one final cake for Halloween.  I have 3 bags of candy corn that need to get used so I’ll be making an ombre style candy corn cake!  I can’t wait to see how it turns out!

Hope everyone has an amazing Halloween!  Bake lots of goodies for your kids and remember to stay safe while Trick or Treating!

Filed Under: cake, cakes, decorating ideas, halloween, holiday

Dark Chocolate Pumpkin Spice Cupcakes and an Owl Tutorial

October 5, 2012 by 4 Comments

The winds are blowing, the leaves are rustling around the streets and the rain is falling from the grey skies.  Fall is upon us here in Bavaria!

And what is better for Fall than another pumpkin recipe! This cupcake is a one bowl batter that tastes just like pumpkin pie! Because I wanted to decorate these with owls, I had to top them with a chocolate frosting.  Instead of my favorite chocolate fudge frosting that calls for melted butter and baking chocolate, I used a basic chocolate buttercream which used cocoa powder.  I needed something that I could easily pipe and spread and my chocolate fudge recipe can get a bit thick.  This buttercream worked perfectly!

I know these cute owls on top have been floating around the internet, but I just had to give them a try!  Especially since I kind of have this fascination with owls.  (Our son Matthew, now 7 months old, well his baby theme is owls!) Below the recipe, you’ll find a full tutorial on how I made them!

Enjoy!

Print
Dark Chocolate Pumpkin Spice Cupcakes

51

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 2 hours

Yield: 12-16 cupcakes

Cupcakes that taste like pumpkin pie topped with a spicy chocolate buttercream! Nothing better!

Ingredients

    Pumpkin Spice Cupcakes
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
    • Dark Chocolate Cinnamon Frosting
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Hershey's Dark Chocolate cocoa
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1lb powdered sugar, sifted
  • 1/2 cup heavy cream
  • pinch of salt

Instructions

    Pumpkin Spice Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pan with liners.
  2. In a medium bowl, melt the butter in your microwave.
  3. Whisk in the sugars, eggs, vanilla and pumpkin puree.
  4. Sift the dry ingredients onto the pumpkin mixture and whisk until just combined. It will still be lumpy at this point.
  5. Add the milk and whisk until smooth.
  6. Fill cupcake liners 3/4 full. NOTE: Don't be afraid to fill these liners full! These cupcakes do better with more batter in the cups and puff up nicely!
  7. Bake 16-18 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
    9. Dark Chocolate Cinnamon Frosting
  9. Cream together the butter, cocoa, cinnamon and vanilla.
  10. One cup at a time, add the sugar and beat on high until smooth.
  11. With the mixer on low, slowly add the heavy cream until you reach your desired consistency. NOTE: If you're just going to basically frost your cupcakes, you'll want the frosting stiff enough to pipe onto your cupcakes. If you're making the owls, make it a little looser so that you can easily decorate your owls.
  12. Mix on high for 4-5 minutes or until fluffy.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/10/dark-chocolate-pumpkin-spice-cupcakes-and-an-owl-tutorial/

Owl Cupcake Tutorial

Supplies:

  • 1 package OREO cookies
  • 1 box Junior Mints candy
  • 1 box Reese’s Pieces candy
  • Frosting (recipe above)
  • Spatula or knife

Directions:

  1. Prepare the OREO cookies by separating one cookie layer from the cream center, leaving the center in tact.
  2. Pipe a drop of frosting onto each cream center and place a Junior Mint candy on top.  This will create the eyes for the owl.
  3. Separate out the orange Reese’s Pieces candies and set aside.
  4. Using the spatula or knife, frost cupcake creating a flat surface.  At the top of the cupcake, make two little points with the frosting for the owl ears.
  5. Place two eyes on the cupcake, making sure to leave room for the beak and not to cover the ears.
  6. Place an orange candy under and between the eyes for the beak.

 

Filed Under: buttercream, chocolate, chocolate frosting, cupcake recipes, dark chocolate, frosting and icing, halloween, holiday, pumpkin, pumpkin cupcakes, recipes, seasonal, spiced

Whopper Robin Eggs Cookies & a Story about New Mommyhood

April 10, 2012 by 7 Comments

As you might have been able to tell… things have been quiet in my kitchen for the last 5 weeks.  You see, there’s this new little thing in my life that screams, eats, poops and pees… every 2 hours… that makes getting into the kitchen a little difficult.

I don’t know what I was thinking before Matty was born… but I honestly believed I’d have more time to bake.  At least once or twice a week I thought to myself.

I. Was. Wrong.

Before today, I’ve been in the kitchen to bake exactly ONCE.  And even then… it wasn’t really baking, it was throwing together canned prepared stuff from the grocery store to make something that resembled home baked goodness.  (Click HERE for that recipe.)

This morning, I set Matty down in his crib for a nap and headed to the kitchen.. but it wasn’t 5 minutes later (I just happen to be in the middle of creaming the butter & sugar) that he started to scream.  Shoot… it was time to feed him.   Thank goodness for my daughter, Emily.  Because today she is on Spring Break and is home to help Mommy.  YAY FOR TEENAGERS!  So, I fixed Matty a bottle and took him upstairs to my beautiful daughter and she fed him for me so I could get my much needed time in the kitchen.

Back to the kitchen I go. Now, mind you… I’m still in my jammies with an apron on but hey, who needs to be dressed while baking?  I mean… do people really do that?  Get dressed before baking?  (I’m trying to convince myself that it’s okay I’m not dressed before 11am haha).

Ok… the kitchen.  As I’m putting together the cookies I’m pondering why it is I really need to be in the kitchen baking.  I mean really, why is there always a burning desire to bake.  I came to the conclusion that it’s for a couple of reasons.

First, I love being creative with baking.  I’ve never really been a creative person artistically, but once I started seriously baking I realized that I am really good at it.  Creating new recipes, coming up with creative ways to use ingredients is my way of expressing myself… it’s my artistic outlet.  I’ve never had an outlet for creativity before my baking.

Second… and this one I’ve said before, is that I LOVE to see other people happy.  I love to bake because when I give my creations to someone, it fills my heart with joy to see the expressions on their face when they light up as they take a bite into whatever I’ve made.  That truly  makes me happy.

So… with all that said. I hope to be able to get into the kitchen once a week to bake.  If I don’t, that’ll be okay too.  I’ve got this adorable little bundle of joy here to keep me happy.

Print
Whopper Robin Eggs Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 1 hour

Yield: 3 dozen cookies

As many as you can eat!

Got left over Easter Egg candies?? This is the perfect cookie for you!

Ingredients

  • 2 1/4 cups flour flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1/3 cup milk
  • 1 tsp.vanilla extract
  • 2 cups crushed Whoppers (I used the Easter Robin Eggs Whoppers)
  • NOTE: You want both fine pieces and chunks of the Whoppers.

Instructions

  1. Preheat the oven to 350 F degrees. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy. (About 3-4 minutes.)
  4. Add the egg and mix on high for 2 minutes.
  5. Beat in the milk and vanilla.
  6. Add the flour and mix just until combined and no flour remains visible.
  7. Set aside 1/4 cup of the crushed Whoppers. Fold in remaining 1 3/4 cup into the batter.
  8. Roll 1in balls and place on baking sheet 1-2 inches apart. Using the reserved 1/4 cup of Whoppers, place a few pieces on top of each ball, color side down. (You'll be able to see what's inside the cookies better if you place a few pieces on top!)
  9. Bake for 10-12 minutes or until cookies begin to turn golden brown.
  10. Allow to cool on baking sheet for 1-2 minutes then remove to a wire rack to cool completely.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/04/whopper-robin-eggs-cookies-a-story-about-new-mommyhood/

Recipe Inspiration: Cast Sugar

Filed Under: candy, candy filled cookies, cookies, holiday, perfect for spring, recipes

Mardi Gras Cupcakes

February 20, 2012 by 12 Comments

Tomorrow, I’ll be ON THE RADIO!!!!  AFN Bavaria here in Germany is hosting me for a 2 hour segment to talk cupcakes and baking!  And, well… since it’s Mardi Gras tomorrow, I thought it’d be a perfect reason to make some party cupcakes!

Since I needed to color the batter, I needed a basic white base to start with.  So, I whipped up a simple vanilla buttermilk cupcake.  But… you know me, nothing I do is ever basic.  These cupcakes have my favorite Madagascar vanilla beans, buttermilk and some added sour cream for flavor.  There is nothing basic about the flavor of these bad boys!

I topped them with a cinnamon cream cheese frosting and them embellished them with some fun sprinkles and mini cupcakes made with pb cups.  Topsy Turvy Cupcakes!

These cupcakes will be READY TO PARTY tomorrow morning!  I hope the radio station is ready for the sugar rush!

Print
Mardi Gras Cupcakes

51

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen cupcakes

These cupcakes are ready to PARTY for Mardi Gras!

Ingredients

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • the seeds of 2 Madagascar vanilla beans
  • 1 tsp vanilla extract
  • 1 ¼ cups Buttermilk
  • ¼ cup sour cream
  • 3 cups cake flour
  • 3 ½ tsp baking powder
  • ½ tsp salt
  • Green, Purple and Yellow food coloring gel (I used Wilton brand)

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake pans with white liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. While that is creaming, sift together the flour, baking powder and salt in a medium bowl. Set aside.
  4. In another medium bowl, whisk the eggs. Add the buttermilk, vanilla beans, vanilla extract and sour cream. Whisk until combined. It will look lumpy, which is okay.
  5. Add the wet mixture to the butter/sugar and mix on medium speed. Scrape the sides of the bowl and make sure everything is incorporated. NOTE: It will look curdled. DO NOT FRET! It will smooth out once you add the flour.
  6. Add all the flour at once and mix on low to medium speed until smooth. Don't over mix!!
  7. Separate batter evenly into three bowls.
  8. Add food coloring and mix until uniform in color.
  9. Using a tablespoon, scoop one color into the liner against one edge. Quickly, scoop the second color next to/overlapping the first color. Finally, add the third color. NOTE: By the time you get to scooping the third color, you should still be able to see a 1/3 of the bottom of the liner.
  10. Add another smaller scoop of each color until the liners are 1/2-2/3 full. NOTE: Do not fill these more than 2/3 full. They puff up nicely and you don't want overflow!
  11. Bake 18-20 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  12. Cool in pans for 7-8 minutes before removing to a wire rack to cool completely before frosting and decorating.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/mardi-gras-cupcakes/

Print
Cinnamon Cream Cheese Frosting

51

Prep Time: 5 minutes

Total Time: 15 minutes

Yield: Enough to frost 2 dozen cupcakes

Is there anything better than cinnamon and cream cheese together?

Ingredients

  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4-1/2 cup heavy whipping cream
  • pinch of salt
  • green, purple and yellow sprinkles
  • Rolo candies
  • Mini Reese's peanut butter cups

Instructions

  1. In the bowl of an electric stand mixer, cream together the butter and cream cheese.
  2. 1/4lb at a time, add the powdered sugar. After the first addition, add the vanilla extract and cinnamon. Beat until smooth.
  3. After the next additions of powdered sugar, add whipping cream and beat on high until smooth. After the last addition of sugar, add enough cream until you get your desired consistency.
  4. Add the pinch of salt and beat on high for 5 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/mardi-gras-cupcakes/

Print
How to assemble Mardi Gras cupcakes

Ingredients

  • Baked & cooled Mardi Gras cupcakes
  • Cinnamon Cream Cheese frosting
  • green, purple and yellow sprinkles and rainbow jimmies
  • Mini Reese's peanut butter cups
  • piping bag with star tip
  • purple food coloring gel

Instructions

  1. Reserve 1/2 cup of frosting and tint with purple food coloring gel. Put it in a piping bag with a small star tip. Set aside.
  2. Using the white frosting and a large star tip, pipe a swirl of frosting on top of each cupcake. Embellish with sprinkles and jimmies.
  3. Put a swirl of the purple frosting on top of the Reese's pb cups and embellish with sprinkles and jimmies. (You want it to look like a mini cupcake.)
  4. Place a pb cup on top of each cupcake, off center.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/mardi-gras-cupcakes/

Filed Under: buttermilk, candy cupcakes, cinnamon buttercream or frosting, cream cheese, cupcake recipes, cupcake toppers, decorating ideas, featured, frosting and icing, holiday, Madagascar vanilla beans, Mardi Gras, novelty cupcakes, recipes, seasonal, seasonal and holiday cupcakes, tips & tricks, vanilla, vanilla cupcakes

Happy Valentine’s Day! Red Velvet Love Cupcakes

February 14, 2012 by 1 Comment

I had a little bit of extra Red Velvet batter when I made an order for mini’s recently,  so I decided to dress up a full size cupcakes for Valentine’s Day.

First, I used my favorite red and white liners from Sutton Gourmet Paper that owner Kellie sent me.  Seriously, these make any red and white cupcake so much more beautiful.  They hold their color so well… I just love them!

Second, I filled those awesome liners with my recipe for Red Velvet cake… which, I think I’ve pretty much perfected.

Third, I topped them with a simple cream cheese and vanilla bean frosting.

Finally, I added the cutest red heart sprinkles… making these the perfect Valentine treat!

Here’s to wishing all of my fantastic readers a very

HAPPY VALENTINE’S DAY! 

Please know how much I love each and every one of you and truly am thankful for your love and support over the years!

Print
Cream Cheese & Vanilla Bean Frosting

51

Prep Time: 2 minutes

Total Time: 15 minutes

Yield: Enough to frost 12+ cupcakes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • the seeds from one Madagascar vanilla bean
  • 1 tsp vanilla extract
  • 1lb powdered sugar
  • 1/4 cup Madagascar vanilla bean cream (recipe for this cream can be found here)
  • pinch of salt

Instructions

  1. Cream together the cream cheese and butter until smooth.
  2. Mix in the vanilla bean seeds and vanilla extract. Scrape the sides of the bowl.
  3. Mix in the powered sugar and salt.
  4. Add enough of the cream until you get the consistency you desire and mix until incorporated. Scrape the sides of the bowl.
  5. Beat on high for 4-5 minutes.
  6. Pipe swirls on you the cupcake and top with red hearts.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/happy-valentines-day-red-velvet-love-cupcakes/

Filed Under: cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, holiday, Madagascar vanilla beans, recipes, red velvet, valentine's day, velvet cupcakes

Dark Chocolate Raspberry Hug Cookies

January 8, 2012 by 4 Comments

Valentine’s Day is just a few short weeks away… and you know what that means? LOTS AND LOTS of delicious baked yummies all colored in pink and red for this holiday full of LOVE!

Actually, it’s just another reason for me to bake. Haha. My hubby and I don’t usually celebrate Valentine’s Day because he’s either been in the field training or deployed to war. This year, he’s home…. but we’re still not celebrating.

Instead, I’ll be making cookies and cupcakes in the weeks leading up to this mushy, pink, lovey dovey holiday!

But seriously, is anyone really going to complain about that? Probably not!

My first cookie is a spin on all the holiday blossom cookies I made during December. Hershey’s has a raspberry filled white and pink hug KISS this season which I thought would go perfectly on top of a blossom cookie! So these cookies are made with my favorite raspberry jam and a super dark chocolate rolled in hot pink sugar crystals and topped with a Hershey’s Raspberry Kiss! nom nom nom nom

Enjoy!

Dark Chocolate Raspberry Hugs Blossom Cookies
Makes 3+ dozen cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
1/3 cup raspberry jam (I used Smuckers because it’s my favorite!)
2 cups flour
2 tbsp milk
3.5 oz chopped 70% dark chocolate, chopped

1 cup hot pink sanding sugar
Hershey’s Raspberry Hug Kisses

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper.
  2. In the bowl of an electric mixer, cream together the sugar, butter, salt and vanilla.   About 2-3 minutes.
  3. Add the raspberry jam, scrape the sides of the bowl, and mix until well combined.
  4. Add the flour and mix on medium speed until combined.  Add the milk just before flour is completely combined.   This will help the flour incorporate into the dough.
  5. Add the chopped chocolate and fold in using a spatula.
  6. Chill for 20 minutes in refrigerator.
  7. Scoop 1 inch balls of dough and roll in hot pink sugar crystals.   Place on a baking sheet at least 1-2 inches apart.  (Note: Don’t roll dough balls any larger than 1 inch or they will spread too much on your cookie sheet!)
  8. Bake for 11-13 minutes or until edges begin to brown.
  9. Immediately press a Raspberry Hug into the middle of each cookie.  Remove to a wire rack to cool completely.
  10. Eat and enjoy!
Filed Under: blossoms, chocolate, chocolate cookies, cookies, dark chocolate, fruity cookies, holiday, raspberry, recipes, seasonal, valentine's day

New Year’s Raspberry Champagne Cupcakes

December 31, 2011 by 9 Comments

I’ve been dreaming of doing a special post for New Year’s… but wasn’t sure if I’d make it in time.  Today… well, with nothing really on the agenda today, I decided to spend a few hours in the kitchen and make some cupcakes!

And… what better way to celebrate the New Year than with a big bottle of BUBBLY!  These cupcakes have a very strong champagne flavor but paired with the homemade raspberry filling they sure are a sweet treat!

Of course, these little cupcakes had to be all dressed up to celebrate 2012!  I melted white chocolate and created the cutest toppers for these cupcakes… perfect to ring in the New Year!

Since this will be my final post of 2011… I want to take this time to wish you all a very Happy 2012!  I hope all your dreams and wishes come true in this year year!

Love you all!

Raspberry Champagne Cupcakes
Makes 18-20 cupcakes

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream

1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

3/4 cup of your favorite champagne – I used Cook’s Extra Dry for this recipe

pink food gel coloring

Preheat your oven to 350 F degrees.  Line cupcake pan with liners.

  1. In the bowl of an electric mixer, cream together the butter, sugar and eggs until fluffy and smooth… at least 4-5 minutes.
  2. Mix in the vanilla and sour cream.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Add the flour and champagne, alternating, as well as beginning and ending with the flour.   Mix only until combined.
  5. At this point you can either add the pink food gel coloring or you can leave them white.  I did half white and half pink.  Mix the food gel only until combined… you don’t want to overwork the batter.
  6. Scoop into liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool in pan for 2 minutes before removing to wire rack to cool completely.
  8. Once cool, using an apple corer, remove the center of each cupcake and fill with raspberry filling.
Recipe adapted from: Sprinkle Bakes

Raspberry Filling
Makes enough to fill 2+ dozen cupcakes

1 bag of frozen raspberries
1/3 cup sugar
3-4 tbsp butter
1 tsp vanilla
2 tbsp corn starch

  1. In a large pan on the stove, melt the butter.
  2. Add the raspberries, sugar and vanilla and cook for about 5 minutes on med-high heat, stirring constantly with a wooden spoon.
  3. Once the sugar melts and the raspberries begin to bubble, in a 1 cup measuring cup, mix together with a fork 4-5 tbsp of the raspberry mixture and the corn starch.  Add this mixture back to the pan with the remaining raspberries and stir until combined.
  4. Bring mixture to a bubble/gentle boil then remove from the heat.  Stir every few minutes as it cools.
  5. Cool completely before filling cupcakes.
  6. To fill cupcakes:  place raspberry mixture into a piping bag and squeeze just enough filling into each cupcake.

Champagne Buttercream
Makes enough to frost 18 cupcakes

1/2 cup unsalted butter, room temperature
1/4 cup butter flavored shortening (you could use all butter if you wanted too)
1 1/2 lbs powdered sugar
1 tsp vanilla
1/4 tsp salt
1/4-1/2 cup Champagne (I used the same as what I put in the cupcakes)

  1.  In the bowl of an electric mixer, cream together the butter and shortening.
  2. One cup at a time, add the powdered sugar and mix on high until smooth.
  3. Add the vanilla and salt and mix until combined.
  4. Add 1/4 cup of champagne and mix on high until smooth.  Add remaining champagne until you get the consistency you desire.
  5. Mix frosting on high for 1-2 minutes until fluffy and the color brightens.
  6. Pipe frosting onto your cupcakes and decorate!

And here they are all dressed up for a client to enjoy!  Happy 2012!

Filed Under: alcohol, alcohol cupcakes, alcohol frosting, champagne, cupcake recipes, featured, filled cupcakes, frosting and icing, fruity cupcakes, holiday, new year's, raspberry, recipes, seasonal

Holiday Recipe Round-Up

December 24, 2011 by 8 Comments

2012- Another year in Germany and more delicious recipes to share!   Check back often as I’ll be adding to this list this holiday season with lots of new delicious recipes! This picture is of my family at our first Christmas Market of the season at Schloss Guteneck in Nabburg, Germany! Happy Holidays!

2011- This year, I’m spending Christmas far away from my family, but yet I still seem to be in the holiday spirit! Last weekend my daughter and I attended a “Ugly Christmas Sweater Party” where I dressed up, well… more cure than ugly. (PS… isn’t this photo great! You can’t even tell I’m 7 months pregnant! hehe)

And then this week, I created some of the most festive cupcakes I’ve ever made for Christmas! With the holiday spirit in mind… here is a round up of some of my favorite holiday recipes from my blog! Enjoy!

Cupcakes

4 Holiday Cupcakes - Coconut cake w/ Coconut Cream Cheese Frosting

Gingerbread Latte Cupcakes

New Year’s Raspberry Champagne Cupcakes

Candy Cane Cupcakes

Peppermint Hot Chocolate Cupcakes

Cinnamon Eggnog & Bourbon Cupcakes

Gingerbread Cupcakes

Cookies

Candy Cane Crinkle Blossoms

Candy Cane Crinkle Blossoms by JavaCupcake.com

 

Grinch Cookies

White Chocolate Candy Cane Blossoms

Lemon Blackberry Shortbread Cookies

Lemon Blackberry Shortbread Cookies by JavaCupcake

 

White Chocolate Gingerbread Blossoms

White Chocolate Dipped Cranberry Biscotti (left)

Gingerbread Biscotti (right)

Mandarin Orange & Cranberry Cookies

Chocolate Cherry Blossoms

Chocolate Crinkles

Gingerbread Men

Pumpkin Chocolate Chip Cookies

Breakfast

Eggnog French Toast

Frosted Peppermint Dark Chocolate Cake Donuts

White Chocolate Cranberry Muffins

Clementine Cranberry Scones

Other Desserts & Sweet Treats

Toffee & Pretzel Fudge

Easy Fudge Two Ways by JavaCupake.com

 

Peanut Butter M&M Fudge

Easy Fudge Two Ways by JavaCupake.com-2

White Chocolate Peppermint Pretzel Rods

Chocolate Dipped Pretzel Rods

Pumpkin Whoopie Pies

Holiday Chex Mix

Hot Cross Buns

Applesauce Bread

 

Applesauce Bread by JavaCupcake-26

Homemade Cranberry Sauce

 

Updated: December 19, 2012

Filed Under: Christmas, featured, holiday, recipe round up, seasonal

4 Holiday Cupcakes – Recipes & Decorating Tutorials

December 23, 2011 by 8 Comments

HAPPY HOLIDAYS!

All they way from Germany, I’m totally feeling the holiday season!  I’ve been dreaming up all kinds of fantastic ideas for super special Christmas cupcakes… so many actually that I couldn’t choose just one!

I wanted a very white cupcake to use as a base for these cupcakes, so I went with a coconut cupcake and topped it with a coconut cream cheese frosting.  (NOTE: If I were to make these again, I would probably not use cream cheese in my frosting and stick with a straight buttercream recipe.  Cream cheese frosting tends to get really soft and the trees and snowmen will hold up better with a stiffer frosting.)

Make sure to check out the photo slideshow at the bottom with ALL the pictures of these fabulous cupcakes!

Coconut Cupcakes
Makes 18 cupcakes

Supplies:
1/2 cup unsalted butter, room temperature

1 cup sugar
3 egg whites
1 tsp coconut extract

3/4 cup AP flour
3/4 cup cake flour
1/2 TBSP baking powder
1/4 tsp salt
3/4 cup coconut milk

1/8 cup hot water
1 cup sweetened shredded coconut

Directions:

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.  (I tried to use a variety of liners to match the themes of the cupcakes I was making.)
  2. Cream together the butter and sugar.
  3. Add the egg whites and extract and mix on high for 4-5 minutes.  The batter will look like it’s turning into whipped cream, really light and fluffy.
  4. Whisk together the cake flour, AP flour, salt and baking powder.
  5. Add half the flour mixture to the butter/sugar and mix on low until just combined,  about 10 seconds.
  6. Add all the coconut milk and mix on low until just combined, about 10 seconds.
  7. Add the remaining flour and mix on low until just combined, about 10 seconds.  Note: You don’t want to over mix the flour into the batter.  Scrape the sides of the bowl and mix the last bit of flour by hand.
  8. Add the coconut and hot water and fold in by hand until combined.  Remember, do not over mix!
  9. Fill each cupcake liner 2/3 full of batter.
  10. Bake 17-19 minutes or until cupcakes begin to turn golden and a toothpick comes out clean.
  11. Let cool in pan for 2-3 minutes before removing to a wire rack to cool completely before decorating.

Coconut Cream Cheese Frosting
(This makes enough frosting to decorate all the cupcakes I made today… it’s typically enough to normally frost 2-3 dozen cupcakes)

Supplies:
1 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2 1/2 lbs powdered sugar
1 tsp coconut extract
1/4 cup (or less) coconut milk
1/2 tsp salt

Directions:

  1. Cream together the butter and cream cheese.
  2. Add 1/3 of the powdered sugar and beat on high until smooth.
  3. Add the extract and mix until combined.
  4. Add 1/3 of the powdered sugar and beat until smooth.
  5. A few tbsp at a time, add the coconut milk… do not add it all here.
  6. Add the remaining 1/3 of the sugar and salt and beat in until combined.
  7. Add more coconut milk until you get your desired consistency.  Remember, this is cream cheese frosting and it gets very SOFT so you won’t need a lot of milk.
  8. Mix on high for 1 minute or until smooth.

The North Pole

Supplies:
Cupcake
White frosting
Coconut flakes
Candy cane stick
Red hot candies
North pole flags (I made these and taped them to a toothpick)
Offset small spatula/spreader

Directions:

  1. Using your offset spatula, spread a mound of white frosting on top of your cupcake.
  2. Using the palm of your hand, pat the frosting with coconut flakes, shaping it into a ball.
  3. Place a small dollop of frosting on the tip of a candy cane stick and place a red hot on top.
  4. Press candy cane stick 1/3 way into the cupcake.
  5. Place North Pole flag next to the candy cane stick.

Christmas Tree

Supplies:
Cupcake
White frosting
Shredded coconut
Green frosting
White chocolate & yellow sprinkles
Various sprinkles (to decorate tree)
Wilton 1M piping tip
2 piping/pastry bags
Offset spatula/spreader

Directions:

  1. For the star on top, I melted white chocolate, put it in a piping bag, and piped the shape of a star onto parchment paper on a cookie sheet.  I then immediately covered it in yellow sprinkles.  I put the stars in the freezer for 20 minutes to set up before place them on top of the piped tree.  Make a few extra in case they break and for variety. You could also do this to create ornament shapes (dots with colored sprinkles).
  2. Using your offset spatula, spread a small amount of white frosting on top of the cupcake, completely covering it.
  3. Using the palm of your hand, pat the frosting with coconut flakes, making a flat surface.
  4. Using the green frosting in a piping bag with the Wilton 1M tip, pipe green frosting in the shape of a tree onto the cupcake.  I used this VIDEO TUTORIAL I found on YouTube to help guide me in this.
  5. Use any kind of sprinkles to decorate your tree.  I found that the larger round dots made better ornament shapes.  Really, just use your imagination… the decorating is the fun part!

Snowman

Supplies:

Cupcake
White frosting
Pink/Red Frosting (Or any color you want for the scarf and hat)
White & Dark chocolate
Orange sprinkles
Coupler & 4 piping/pastry bags
Offset spatula

Directions:
  1. For the arms, eyes and mouth:  Melt dark chocolate, fill a piping bag and cut a small hole in the tip.  On parchment paper on a cookie sheet, pipe dots for eyes, tiny dots for a mouth, and twigs for arms.  Make sure to make a few extra of each in case they break later.  Put them in the freezer for at least 20 minutes to set up.  Check out this VIDEO TUTORIAL on how to make the arms.
  2. For the carrot nose: Melt white chocolate, fill a piping bag and cut a small hole in the tip.  On parchment paper on a cookie sheet, pipe a small dot then using the tip of the bag, drag the dot to one side creating a carrot like shape.  Immediately cover the shape in orange sprinkles.  Make sure to make a few extra of each in case they break later.  Put them in the freezer for at least 20 minutes to set up.
  3. Using your offset spatula, spread a small amount of white frosting on top of the cupcake, completely covering it.
  4. Using the palm of your hand, pat the frosting with coconut flakes, making a flat surface.
  5. To pipe the snowman, scarf and hat: I used this VIDEO TUTORIAL as a guide to pipe the snowmen.   NOTE:  Pipe the scarf onto the snowman before you pipe the head on. It looks more like it’s around the neck when you do this.  I didn’t put a tip on the coupler when I piped the head on either.  Also, I didn’t use a tip in the bag for the scarf and hat, just a small hole.  For the hat, I just piped a dollop on top of his head in a circular motion and flipped it to the side a bit as I pulled the bag away.
  6. Gently place the eyes, carrot nose and mouth onto your snowman’s face.  Press arms in gently into the 2nd snowball of your snowman.

Wreath Cupcakes

Supplies:
Cupcake
White frosting
Green frosting
Red frosting (or any color you want for the bow)
Sprinkles
Frosting/piping/pastry bag
Leaf tip

Directions:
I used the tutorial Jennifer Shea of Trophy Cupcakes in Seattle put together for the Williams-Sonoma blog.  Instead of re-writing it all, you can find that tutorial HERE to create your own Holiday Wreath cupcakes!

Filed Under: Christmas, Christmas and Holiday Cupcakes, Christmas tree, coconut, coconut cupcakes, cupcake recipes, featured, holiday, holiday wreath, North pole, snowman

The Great Food Blogger Cookie Swap 2011

December 12, 2011 by 4 Comments

I am so super excited to be a part of the 1st Annual Great Food Blogger Cookie Swap!   The cookie swap had over 600 participants in it’s first year… I’d say that was a HUGE SUCCESS!

I was paired up with two other fabulous military wives and bloggers here in Europe to send a dozen of my homemade cookies to!

Carrie Fields of Fields of Cake and Other Good Stuff

Jessica Sutherland of Jessica Lynn Writes

These fabulous ladies received one of my most favorite recipes for holiday cookies, but with a twist!  I took my tried and true recipe for sugar cookies and added a little mint, dark chocolate chips, and green food coloring turning them into “Grinch Cookies”!  Green and black mint chocolate chip cookies!  Seriously so YUM!

(Sorry, the only picture I snapped before I packaged them up was this pic with my camera phone!)

Grinch (aka Mint Chocolate Chip) Cookies
Makes 3 dozen cookies

3/4 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp peppermint or mint extract
4-5 drops green food coloring
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tbsp milk
1 cup dark chocolate chips (I used Nestle brand)

  1. In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together.
  2. Add the eggs and beat on high for 2 minutes or until smooth and fluffy.
  3. Add the peppermint extract and food coloring and mix until all the color has been combined.  Make sure to scrape the sides of the bowl to make sure all the color is incorporated.
  4. In a medium bowl, whisk together the flour, baking powder and salt.
  5. In three parts, add the flour.  Between each addition add a tablespoon of milk.  Mix flour only until combined.
  6. Fold in the dark chocolate chips.
  7. Cover dough and place in freezer for 20-30 minutes or chill in refrigerator for at least an hour.
  8. While the dough is chilling, preheat your oven to 400 F degrees.  Line a cookie sheet with parchment paper.
  9. After the dough has chilled, scoop 1-1 1/2 inch balls onto the cookie sheet 2in apart.  Press each ball gently until flat (unless you want little round ball cookies, then leave them round).  The rounder the edges of your cookies, the rounder they will bake.  If you like imperfection like I do… just leave them with jagged, rough edges.  I pressed a couple extra dark chocolate chips into the top of a few of the cookies, just cause it’s pretty!
  10. Bake 7-8 minutes.  Do not over bake!  You want the bottoms to just begin to get golden, brown but not dark!
  11. Leave cookies on pan for 30 seconds before removing to a wire rack to cool completely.
Filed Under: chocolate, cookies, holiday, peppermint, peppermint and mint, recipes, seasonal

White Chocolate Candy Cane Blossoms

November 11, 2011 by 6 Comments

Halloween is barely over…. Thanksgiving is still two weeks away… but this girl has CHRISTMAS on the brain!  Last weekend I made white chocolate peppermint cupcakes for the craft fair which were a HUGE HIT.  I had some left over Hershey’s Candy Cane Kiss chocolates and figured I’d come up with something delicious to make with them.

Peanut butter blossom cookies are traditionally made with a peanut butter cookie and a Hershey Kiss… but I thought, what about a white chocolate cookie and a Candy Cane Kiss?  PERFECT!

Now, I know that white chocolate liqueur might not be easy to find… so you could make these with vanilla extract and some milk instead of the liqueur.  But, if you can find the white chocolate… use it.  It’s subtle but SO YUMMO.

White Chocolate Candy Cane Blossoms
Makes 2 dozen (and a few extra) cookies

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 egg
3 tbsp white chocolate liqueur
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Green and red sugar crystals
1 bag of Hershey’s Candy Cane Kisses

  1. Preheat oven to 350 F degrees.  Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt and baking soda.
  3. Cream together, with an electric mixer, the butter and sugar.
  4. Add the egg and beat on high for 2 minutes or until smooth and fluffy.  Scrape the sides and beat again for 1 minute.
  5. Mix in the white chocolate liqueur.
  6. Add the flour and mix on medium speed just until combined.  Scrape the sides of the bowl to ensure all the flour is incorporated.  Do not over mix.
  7. Roll 12 1-inch balls of dough in the red sugar crystals and place on cookie sheet.
  8. Roll 12 1-inch balls of dough in the green sugar crystals and place a cookie sheet.
  9. Bake one cookie sheet at a time for 8-10 minutes.
  10. Cool on pan for 1 minute then place an unwrapped Candy Cane Kiss in the center of each cookie.
  11. Remove to a wire rack to cool completely.
Filed Under: blossoms, candy filled cookies, cookies, featured, holiday, peppermint, peppermint and mint, recipes, white chocolate

Holiday Arts & Crafts Fair

November 6, 2011 by 5 Comments

Yesterday I participated in my first holiday fair.  It was the VCSC Holiday Arts & Crafts Fair in Vilseck, Germany on the military base.  I spent weeks preparing and the 4 days prior, I shopped and baked like a crazy person.

23 dozen cucpakes

4 handmade cupcake stands

25 packages of handmade cupcake wrappers

It was a hot mess of baking and crafting supplies in my house.  But… I did it!  I set off yesterday morning for the venue and set up my table with my handmade awesomeness and delicious cupcakes.

The fair began at 10am and we started selling quick!  By 11am we had sold at least  1/3 of our cupcakes and sales continued steadily until 2:15pm when we sold out!  The fair wasn’t over until 4pm, so we were out of there early!

I heard later that people came after we left looking for cupcakes… I’m sorry we sold out!! Next year, we’ll make MORE!

I cupcakes I had on hand were:

Orange Candy Corn
Sweet Strawberry
White Chocolate Peppermint (topped with Hershey Kiss, Andes Mint, candy cane or a snowman Peep)
Cookies n’ Creme
Chocolate Peanut Butter
Pumpkin Latte

Click on the pictures below to see all the fabulous cupcakes from the day!

I seriously had a ton of fun at the fair.  I was able to meet so many of the other crafters in the community as well as meet some new people and make some great connections!  It was a great opportunity to get my name and brand out there!

I need to send a very special thank you to my husband and daughter who helped me so much getting ready for this big event!  They both stepped up and did dishes, loaded the car, helped set up and were just amazing!  I truly appreciate everything they did for me and how much they helped make this a huge success!

And THANK YOU to everyone who bought cupcakes.  I can not thank you enough for your support!  So many of you have already helped spread the word about my cupcakes and have increased my sales so much!  THANK YOU!

Like I said, next year… we bring 300+ cupcakes!

Filed Under: events/meet ups, holiday

Graveyard Cupcakes

October 29, 2011 by 4 Comments

Today is the Fall Festival for my husband’s Battalion here in Germany.  I am also an FRG Leader for one of the companies in the BN so I had a huge part in planning the festivities for today!  One of the events is a Bake Off (my idea, of course!  hehe)!  I wanted to make something that was not only delicious, but spooky and on theme for Halloween!

I decided to make an Oreo cupcake and decorate it like a graveyard as well as an orange flavored candy corn cupcake! I know that candy corn typically isn’t orange in flavor, but my friend Sarah sent me a package of blood orange candy corns… so this works out perfectly!

For the Graveyard cupcakes I made this oreo cupcake… it’s a favorite recipe of mine that works out perfectly every time I make it!   Instead of a cream cheese frosting like the recipe calls for… I used a standard buttercream and added oreos.  I made 1.5x the amount I’d normally make for a dozen cupcakes, just to make sure I had enough frosting.  Here’s that recipe:

Oreo Buttercream
12 tbsp unsalted butter, room temperature
1 lb powdered sugar, sifted
1/4 cup heavy cream
1 tsp vanilla
10 Oreos, chopped
1/4 tsp salt

  1. Beat the butter until smooth.
  2. Slowly add the powdered sugar, alternating with a small amount of cream at a time, and beat until smooth and creamy.
  3. Mix in the vanilla.
  4. Add the chopped Oreos and mix on high for 2 minutes or until all the big chunks of Oreo are gone.
  5. Add more cream until you get your desired consistency.  You may not need all the cream.
  6. Mix in the salt until well combined.
Assembly of the Graveyard cupcakes is really a quite simple process.
Here’s what you’ll need:
6 Milano chocolate cookies, halved
Wilton Foodwriters pen
10 Crushed Oreo cookies (just the cookie, not the cream)
  1. Top the cupcakes with a generous mound of frosting.
  2. In a medium bowl, dump the cookie crumbs.  Turn your frosted cupcake upside down and dip it into the cookie crumbs.  You’ll want to put some pressure into the crumbs so that the cookies coat the entire top of the cupcake and frosting.  Roll the sides too if needed.
  3. Using the palm of your hand, pat the cookie crumbs until they form a nice round mound, like a grave.
  4. Using the food pen, write any spooky phrase you want on the cookie halves.  I wrote RIP. Place each cookie into the frosting.
  5. You could also put hands or bones, maybe gummy worms or other spooky creatures in your grave… really, the possibilities are endless!
Filed Under: buttercream, chocolate, cookie cupcakes, cooking icing, cupcake recipes, decorating ideas, featured, frosting and icing, halloween, holiday, recipes, seasonal, tips & tricks

Fall Recipe Round-up

October 21, 2011 by 1 Comment

Updated: November 2012

I’ve made a ton of yummy desserts and baked goods that are perfect for Fall over the years… so I thought I’d put them all together in one place!

Enjoy!

Caramel Apple Cupcakes w/ decorating tutorial

 

Cupcakes

Black Velvet Pumpkin Cupcakes w/ Tutorial

Bread/Muffins/Donuts/Scones
Filed Under: featured, holiday, recipes, seasonal, tips & tricks

Pumpkin Cupcakes with Maple Frosting

October 19, 2011 by 1 Comment

I’m so excited!  Not only was our Commissary finally stocked with pumpkin puree but to share my new favorite pumpkin recipe! I just baked it this afternoon and its so delicious thank you Ina Garten for making this pumkinlicious creation that I found off of Pinterest.

Pumpkin Cupcakes with Maple Frosting

Makes 12 servings

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor (I used Mc Cormick)

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment (I just used a wooden spoon and mixed it well), cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

ENJOY!

Filed Under: brown sugar, cinnamon, cream cheese, cupcake recipes, holiday, maple extract, maple frosting, posts by danielle, pumpkin, pumpkin cupcakes, recipes, seasonal and holiday cupcakes

Independence Day Cupcakes

June 30, 2011 by Leave a Comment

With the 4th of July right around the corner, I wanted to share with you these Independence Day cupcakes I made!  These cupcakes will be available to purchase at Emi Nails & Coffee Bar in Grafenwoehr. [Read more...]

Filed Under: cream cheese frosting, cupcake recipes, decorating ideas, featured, filled cupcakes, flags, frosting and icing, holiday, recipes, seasonal, seasonal and holiday cupcakes, velvet cupcakes

Happy Valentine’s Day!

February 14, 2011 by 5 Comments

With cupcake orders this weekend and requests from Emily’s teacher… it was time to make some more super sweet love cupcakes!  This year, I made them with a twist! [Read more...]

Filed Under: buttercream, chocolate, dipped, filled cupcakes, ganache, holiday, recipes, valentine's day, vanilla

Tips & Tricks: Valentine’s Day cupcake decorating ideas

February 3, 2011 by 2 Comments

With Valentine’s Day just around the corner, I thought I’d do a round up of some of the love themed cupcakes I’ve made that would be perfect for your Valentine’s Day party! [Read more...]

Filed Under: decorating ideas, holiday, seasonal, tips & tricks, valentine's day

Guest Blogger: Ryan makes Gingerbread Cupcakes

November 30, 2010 by 1 Comment
JavaCupcake Note: This is a guest blog post from Ryan of Ryan’s Baking Blog. I recently came across Ryan’s blog and have to admit… I’m an instant fan.  Any man who can hold his own with a spatula and whisk… I’m a fan of.   [Read more...]
Filed Under: featured, gingerbread, guest blogger, holiday, recipes

Holiday Chex Mix

November 24, 2010 by 3 Comments

Every year growing up my grandmother made Chex Mix.  She’d make enough for every person in the family to have their own bucket full of this yummy snack. [Read more...]

Filed Under: cereal, holiday, misc. baked goods, pretzels, recipes, seasonal, spiced, whole wheat

Halloween comes to Hello, Cupcake

October 31, 2010 by Leave a Comment

At an impromptu stop to downtown Tacoma last week, I made my way to Hello, Cupcake on Pacific Avenue.  To my surprise, their cupcakes were decorated for Fall and Halloween! [Read more...]

Filed Under: holiday, pacific nw cupcakes, seasonal

Halloween Cupcakes in the Pacific Northwest

October 27, 2010 by 1 Comment

Oh yes… it’s definitely Halloween here in the Pacific Northwest!  On a recent trip up North to the city, I stopped at a couple cupcake shops and found all kinds of spooky treats! [Read more...]

Filed Under: holiday, pacific nw cupcakes, seasonal

Is it too early for Christmas?

October 27, 2010 by Leave a Comment

At a stop at Trophy Cupcakes yesterday, I came across their display of… yup, CHRISTMAS cupcakes!  It’s not even Halloween yet and they’ve already got out their Christmas decorated cupcakes! [Read more...]

Filed Under: holiday, pacific nw cupcakes, seasonal

Black Velvet Cupcakes + Pumpkin Tutorial

October 25, 2010 by 9 Comments

It’s Halloween… so yeah, I’m making Black Velvet cupcakes.  Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier!! [Read more...]

Filed Under: cream cheese, holiday, seasonal, tips & tricks, top posts sidebar, velvet

Celebrate Earth Day… with Cupcakes!

April 22, 2010 by 2 Comments

I thought I’d celebrate today by sharing with you a collection of cakes and cupcakes I’ve found which celebrate Earth Day! Remember: TAKE CARE OF OUR PLANET! It’s the only one we have! :) [Read more...]

Filed Under: holiday, novelty cupcakes

Easter Cupcakes

April 5, 2010 by 3 Comments

To go along with the bunny cakes, I decorated some super cute cupcakes for Easter.  I used my White Butter cupcakes with Vanilla buttercream recipe for these yummies! [Read more...]

Filed Under: featured, holiday, perfect for spring

Hippity Hop – It’s the Easter Bunny (cake!)

April 3, 2010 by 3 Comments

This Easter I volunteered to make dessert for the family get together and I KNEW I had to make something GREAT!! So, I started with this Easter Bunny cake! [Read more...]

Filed Under: cake, cream cheese, holiday, perfect for spring, recipes

Luck ‘o the Irish

March 17, 2010 by 1 Comment

Since I’ve been sick this week, my plans to make all kinds of delicious St. Patrick’s Day cupcakes and goodies has been halted.  Ugh.  But, because I’m still excited about St. Patrick’s Day, I decided to round up some of my favorite bloggers recipes for the holiday!  I hope you enjoy!! [Read more...]

Filed Under: holiday, perfect for spring, recipes, St. Patrick's Day

Now taking orders for St. Patrick’s Day

March 1, 2010 by

We are now taking orders for St. Patrick’s Day. Last day to order is Sunday, March 12th. [Read more...]

Filed Under: holiday

Valentine’s Day

February 12, 2010 by Leave a Comment

I delivered two dozen “Love Cupcakes” to my daughter’s class today for their Valentine’s Day party. [Read more...]

Filed Under: holiday, life

Love Cupcakes

February 12, 2010 by 9 Comments

For Valentine’s Day this year I was inspired by the Hostess cupcake with creme filling and chocolate top. [Read more...]

Filed Under: chocolate, filled cupcakes, ganache, holiday

His & Hers

February 9, 2010 by 2 Comments

Trophy Cupcakes in Seattle, WA always comes up with some super creative cupcakes. [Read more...]

Filed Under: holiday, pacific nw cupcakes

2010 JavaCupcake Goals

December 31, 2009 by 4 Comments

I’m not a huge fan of resolutions. I feel like when I make them, I always fail at them. So this year, I’m setting some goals for myself and this blog that I feel could be obtainable. In no particular order of importance, here’s the list!

1. TAKE BETTER PICTURES
I have plans to get a really nice camera this year and I’d like to learn how to photograph my cupcakes better. I’ve seen some really awesome shots of cupcakes that are as beautiful as they are artistic… and I’m jealous. So, this goal is to learn to take better pictures of my cupcakes!

(Photo: Trophy Cupcakes)

2. FOCUS MY BLOG ON MORE THAN JUST MY CUPCAKES
I have learned this year that it’s not realistic for me to think I can bake a new cupcake every week or even every month. Sometimes, I just don’t have a reason to make them or I’m just not feeling baking, so I’d like to give myself permission to write about more than just my recipes. I’ve been doing that a little more lately, but I’d like to incorporate other peoples recipes, guest bloggers, posts about cupcake merchandise, etc etc. I known there are a lot of other blogs out there that do this, so I’ll keep my main focus on my cupcakes as much as possible.

(Photo: JavaCupcake)

3. PERFECT MY FROSTING SKILLS
I make a pretty damn good buttercream.  I mean really, it’s amazing.  But, I haven’t perfected the art of using the pastry bag and those little tips that make cute shapes.  I want to explore the art of frosting and come up with a signature frost for my cupcakes.  My goal is to practice, practice, practice until I can come up with a dozen perfectly frosted with a tip cupcakes.

(Photo: Two Parts Sugar)

4. MASTER THE BASIC CUPCAKE FLAVORS
I’ve made almost 20 cupcake flavors this past year that I’ve never made before.  None of them I’ve completly perfected.  I’ve found two recipes which I consider to be EXCELLENT in their flavor, but I have yet to make them the ultimate cupcake.  My goal for 2010 is to perfect my Super Moist Chocolate cupcake and my Vanilla cupcake and to have the perfect “Go-To Recipe” that I know will always be a hit!

(Photo: JavaCupcake)

5.SLOW DOWN
Cupcake baking is not a race! Sometimes I just get so excited to be baking that I hurry up and the end result isn’t the perfection that I want it to be.  I need to do a better job at slowing down, breathing, taking my time and enjoying every step of the cupcake baking process.

(Photo: JavaCupcake)

Filed Under: holiday, life, year in review

Wordless Wednesday

December 30, 2009 by Leave a Comment
New Years 2010 Cupcakes!


New Year’s Eve Cupcake Collar – 2010
Originally uploaded by Chica and Jo


Happy New Year 2010
Originally uploaded by cathy_somos


Happy New Year 2010 cupcake
Originally uploaded by cathy_somos


TrophyNYECharlieB
Originally uploaded by Trophy Cupcakes and Party


TrophyPinkNYE
Originally uploaded by Trophy Cupcakes and Party


TrophyCupcakesNewYearsCupcakes02
Originally uploaded by Trophy Cupcakes and Party


WM-6-13
Originally uploaded by Life Abundant


Happy New Year
Originally uploaded by Anita Jamal

E9T4MSREJK6K

Filed Under: holiday, wordless wednesday

Wordless Wednesday

December 9, 2009 by Leave a Comment

Ideas for decorating Christmas Cupcakes!

Photo: Bakerella
Photo found on Google Images
Photo from: Celebrating Christmas

Found with Google Images
Found with Google Images
Found with Google Images
Filed Under: holiday, wordless wednesday

What’s on your Cupcake Wish List?

November 28, 2009 by 2 Comments

With Christmas right around the corner, I’ve started thinking about all the things on my wish list… and several of them were of course, cupcake related!  Here are a few items off my wish list!

     Wilton Giant Cupcake Pan
    Boojiboo Cupcake Apron
     beepart Rockabill Cupcake Wall Art
    What I want to know is… 
    What’s on your 
    Christmas Cupcake Wish-list 
    this year??
    Filed Under: holiday