Advertisement

vanilla

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

My Favorite Birthday Cake

Rich chocolate espresso cake filled with fresh raspberry and topped with whipped vanilla buttercream make this My Favorite Birthday Cake!  And I didn’t even have to make it!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comIt’s been at least 15 years since anyone has made me a cake for my birthday.  My mom used to make me one every year until I became an adult and then I typically made my birthday cake myself.

(Pardon the camera phone pictures… I wasn’t planning on posting this recipe!

This year, however, my husband asked if he and the kids could make me a birthday cake and I immediately answered YES.

With one caveat…

… he had to use my favorite cake recipe from my blog!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comHe said no problem and printed out the recipe from the link I gave him.   Dave has watched and helped me so many times over the lat 7-8 years in the kitchen that I knew he had the skills to bake.

What I didn’t anticipate was how delicious the cake would turn out.  In fact, it was so good that I didn’t share any of the leftovers with my family for the days after my birthday.

Nope!  That cake was all mine!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comMy Favorite Birthday Cake features a dense, rich, chocolate cake flavored with coffee and espresso.

Inside the cake is a compote made with fresh raspberries and citrus.  I could really eat that compote with a spoon… or on toast… or on ice cream… or off my fingers.

On the outside of the cake was a perfectly sweet, whipped, light and fluffy vanilla buttercream.  The secret to this buttercream is the heavy whipping cream.

I don’t make any of my frosting without heavy cream… it truly makes all the difference!

With that said… I hope you make this cake for yourself some day.  It is truly heavenly!

My Favorite Birthday Cake

Yield: 12-16
Prep Time: 10 hours
Cook Time: 23 hours
Total Time: 1 days 9 hours

Instructions

Chocolate Espresso Cake:
  1. Preheat oven to 350 F degrees. Grease and flour 2 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the prepared pans. Each pan should get half of the batter. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  7. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
Raspberry Filling
  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.
Whipped Vanilla Buttercream:
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract and pinch of salt.
  4. Add enough heavy cream until you reach your desired consistency. You're looking for light and soft but still holds its shape.
  5. Mix on high for about 3-5 minute until light and fluffy.
Assembly
  1. Place one layer of cake on a cake stand/board.  Trim the top until it is flat.
  2. Pipe a small border of frosting around the outside edge of the cake.  Fill the middle with the raspberry mixture.
  3. Trip the top of the second cake layer until flat.  Gently press it trimmed side down onto the raspberry layer.
  4. Pipe or spread the remaining frosting onto the outside edge of the cake and smooth out with a spatula.
  5. Decorate as desired.

 

Dessert Decorating Workshop @ the USO - Fort Belvoir | The JavaCupcake Blog https://javacupcake.com

My Go-to Vanilla Buttercream

This frosting is whipped, light, fluffy and oh so delicious making it My Go-to Vanilla Buttercream that I use on everything!

My Go-to Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

I recently hosted a dessert decorating workshop where I made at least 8 batches of my vanilla buttercream.  I ranted and raved about how easy it was to make and told everyone in attendance that I’d post a link to it on my blog.

Strangely enough, I’ve never actually posted this recipe just on it’s own but I’ve used it in so many places on my blog!

Dessert Decorating Workshop @ the USO - Fort Belvoir | The JavaCupcake Blog https://javacupcake.com

Without further adieu, here’s the recipe for My Go-to Vanilla Buttercream!

My Go-to Vanilla Buttercream

My Go-to Vanilla Buttercream

Yield: Enough to frost 2 dozen cupcakes
Prep Time: 7 minutes
Total Time: 7 minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 Tbsp vanilla extract
  • 1/2 cup heavy whipping cream
  • pinch of salt

Instructions

  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth.
  2. Add half the powdered sugar and mix until combined. Scrape the sides of the bowl.
  3. Pour in the vanilla, salt and remaining powdered sugar and mix until combined.
  4. Add half the heavy cream and mix on low until it is incorporated.
  5. One tablespoon at a time, add more cream until you reach the consistency you desire. More cream for softer, less cream for stiffer.
  6. Scrape the sides of the bowl again.
  7. Turn the mixer on high speed and let whip for 3-5 minutes.

 

Homemade vanilla extract 3 ways with Beanilla vanilla beans

3 1/2 years ago I discovered the online vanilla bean company Beanilla and have been in love with their beans ever since!  When I moved to Germany, getting my hands on local affordable, high-quality beans was impossible so I was excited to have found Beanilla.

Homemade Vanilla Extract 3 Ways | JavaCupcake.com

Before I go on… if you’re here for the GIVEAWAY scroll to the bottom for all the details! 

I reached out to Beanilla a couple months ago and expressed to them how much I loved their beans and would love to partner with them for a post on JavaCucpake!  I have been using their beans in my homemade vanilla extracts as well as in all my vanilla recipes.  Every time I split open a Madagascar vanilla bean the aroma fills my kitchen and I go to my happy place!

Since I make all my extract in bulk, Beanilla and I decided that I’d create for you a “How to Make Homemade Vanilla Extract in Bulk” tutorial for you.   This tutorial will feature three distinct Beanilla beans paired with three different liquors.

BeanillaVanillaExtract-72

I really hope you are able to get a lot of helpful information from this tutorial! Vanilla extract is super simple to make and it really is so amazing in place of store bought extract. Once you start making it yourself, you’ll never go back to imitation!

Enjoy!

The Video Tutorial

I created two video tutorials to help you make homemade vanilla extract.  This first video below is longer with more details about the beans and alcohol I used. The video at the bottom of this post has been edited to only include the specifics of making the extract.

The Flavors

  • Madagascar vanilla beans and vanilla vodka extract – Creamy, strong, full, rich vanilla beans paired with a smooth vanilla vodka make for the ultimately perfect vanilla extract for baking

Homemade Vanilla Extract 3 Ways | JavaCupcake.com

  • Indonesian vanilla beans and honey bourbon whiskey extract – Floral, sweet, delicate beans with tones of fruit paired with a honey infused sweet bourbon whiskey create a simply sweet vanilla extract for desserts with deep flavors

Homemade Vanilla Extract 3 Ways | JavaCupcake.com

  • Ugandan vanilla beans and spiced rum extract – Strong, creamy, rich tones of chocolate and caramel beans paired with a caramel spiced rum produce a bold vanilla extract strong enough to hold up to any chocolate recipe.

Homemade Vanilla Extract 3 Ways | JavaCupcake.com

The Supplies

The Technique

  1. Start with one type of beans and the alcohol paired with it.   Prepare those vanilla beans by using the straight edge of the paring knife and pressing the vanilla pod flat evenly distributing the beans inside the pod.  Split the pod in half the long way.  Repeat until all the beans are split.Homemade Vanilla Extract 3 Ways | JavaCupcake.com
  2. Place the beans into the clean, dry glass jar and pour the alcohol until it reaches the neck of the bottle.  Place the cork on top and shake gently.
  3. Add a label to the jar noting the date you made the extract.
  4. Store the jar in a cool place away from direct sunlight for a minimum of one month up to four months.  
  5. Repeat this process with the two other types of beans and their corresponding alcohols.

The Labels

  1. Download these bottle labels made exclusively for JavaCupcake readers by Rachel of Glitter & Bow.
  2. Vanilla Extract Labels | JavaCupcake.com Vanilla Extract Labels | JavaCupcake.com Vanilla Extract Labels | JavaCupcake.com Vanilla Extract Labels | JavaCupcake.com
  3. Print the labels on sticker labels and adhere them to each bottle.
  4. Write in the type of extract you made along with the date made and when it will be ready to use.
  5. Alternately, you can print the labels on regular paper and use double sided tape to adhere them to the bottles.

The Giveaway

Thanks to Beanilla, I’ve also got a custom designed Vanilla Extract Kit exclusively for one of my JavaCupcake readers!

Homemade Vanilla Extract 3 Ways | JavaCupcake.com

One person will win:

You must be 18 years old to enter and have a USA or Germany mailing address.  One person will be chosen by random on Monday, December 1, 2014.  Total value of this package: $100

a Rafflecopter giveaway

How to make Vanilla Extract – Condensed Version

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Victoria Sponge Sandwich Cake

This British-inspired Victoria Sponge Sandwich Cake is my spin on the a classic.  It includes layers of cake filled with rich vanilla pudding, strawberries and topped with fresh whipped cream and is the perfect Sunday afternoon treat or Spring-time dessert!

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Easter is a holiday that I just can’t seem to decide how I want to celebrate.  I grew up Catholic, so that part of me knows the “real” meaning of the holiday.  Jesus gave his life for us and on Easter He rises to Heaven.  It’s some pretty amazing, deep stuff to think about… and should be celebrated!

But, since I’m not a practicing Catholic anymore, I find myself questioning the reasons to celebrate Easter.  I am not the type of parent that can rationalize spending tons of money on an Easter basket for my kids full candy and toys they’ll probably never play with.  And I just don’t think that visiting the Easter bunny at the mall for some cheesy staged photo is worth my time.  I just can’t wrap my brain around all the hype surrounding Easter when the focus isn’t on the true meaning.

So, what’s left?

Family.

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

If I’m not going to celebrate Easter for it’s true meaning and I’m not filling my kids with Easter candy… I will use this day to spend quality time with those l love, to cook and bake for them and to enjoy their joy when we share a meal together.

This year, my family includes my husband who is recently home from Afghanistan and my best friend Chasity and her family.  Chasity is moving soon so this may be our last holiday together.

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

 

I knew that I needed to make something amazingly delicious for dessert this year.  Chasity requested strawberries & cream to be included in the dessert so I started researching recipes to use.  I have always wanted to try Mary Berry’s recipe for Victoria Sponge, so I decided this would be the perfect opportunity!

This Victoria Sponge Sandwich Cake has two layers of Mary Berry’s cake recipe.  Since this is a British recipe for cake, I knew it wouldn’t be like the American cakes I was used to eating.  Mary’s cake is less sweet but perfect when paired with the pudding and strawberries of the filling.

A traditional sponge cake is just filled with jam and topped with powdered sugar.  But, I wanted to liven things up a bit, so I filled my cake with jam, berries and pudding then topped it all with whipped cream and more berries.  SUBLIME!

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Matty loved it.  He was first at the table to get his slice!

When I served the cake, my family requested more of the filling to pile on top of their slice!  So make sure you reserve the extra fillings after you assemble the cake to serve with the finished cake to your guests!

I will definitely make this cake again… I think next time I may even try a blueberry filling.  Yum!

Happy Baking!

Victoria Sponge Sandwich Cake

Victoria Sponge Sandwich Cake

Yield: 1 8in 2-layer cake
Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

Victoria Sponge Cake

  • 225g (about 1 cup) unsalted butter, soft
  • 225g ( about 1 cup) granulated or caster sugar
  • 225g (about 2 cups) all purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp almond extract
  • 5 medium eggs or 4 large eggs or 8oz eggs

Vanilla Pudding Filling

  • 1 package Jell-O Cook & Serve Vanilla Pudding (NOT instant)
  • 3 cups heavy cream or half & half or whole milk (NOT skim, low-fat, 1% or 2% milk)

Strawberry Filling

  • 3 cups strawberries, cleaned and quartered before measuring
  • 1/4 cup to 1/2 cup sugar (or more if you like it more sweet!)
  • Zest of 1 large lemon
  • Juice of 1/2 large lemon
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • dash cinnamon
  • dash nutmeg
  • 5-6 strawberries, stems removed & sliced (reserve for assembly)

Whipped Cream Topping

  • 1 1/2 cups heavy cream
  • 4 Tbsp granulated or caster sugar
  • 1/2 tsp almond extract
  • 5-6 whole strawberries with stems/leaves (for garnish)
  • Lemon zest (for garnish)
  • Powdered sugar( for garnish)

Instructions

Victoria Sponge Cake

  1. Preheat oven to 355F degrees.
  2. Grease & flour 8in cake pan and line with parchment paper.
  3. Measure/weigh your ingredients and set aside.
  4. In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy - about 3-5 minutes.
  5. In another bowl, sift together the flour, baking powder and salt 3-4 times until completely incorporated.
  6. Add the flour to the butter/sugar and mix until just combined.
  7. Mix in the almond extract.
  8. One at a time, add the eggs and mix well after each addition.
  9. After all the eggs have been added, mix about 2 minutes on medium-high speed until the mixture is smooth. Scrape the sides of the bowl to ensure everything has been incorporated.
  10. Divide the batter evenly and spread into prepared pans.
  11. Bake about 25 minutes until the tops are golden brown and a toothpick comes out clean. NOTE: DO NOT open the oven to check on these cakes. Let them bake the entire 25 minutes before opening the oven to check done-ness. The cakes will collapse if a sudden rush of cool air hits them before they are fully baked.
  12. Cool in pans for 1 minutes before removing to a wire rack to cool completely before assembling.

Vanilla Pudding Filling

  1. In a medium pot, combine the contents of the vanilla pudding package and the heavy cream.
  2. Prepare as directed on the package.
  3. Pour into a glass bowl and place in the refrigerator until set - about 2 hours.

Strawberry Filling

  1. In a large pan over medium, mix together the prepared strawberries, sugar, lemon zest, lemon juice, spices and vanilla.
  2. Using a potato masher, mash the berries until only small pieces remain but most are broken down.
  3. Stir & cook for 2 minutes.
  4. Remove about 1/4 cup of the juice from the pan and place in a small bowl. Add the corn starch to the liquid and mix until smooth. Pour this mixture back into the berries and mix until incorporated.
  5. Cook strawberries another 1-3 minutes or until it has thickened.
  6. Remove from the pan into a glass bowl and place in refrigerator until cool - about 2 hours.

Whipped Cream Topping

  1. In the bowl of your stand mixer fitted with the whisk attachment, pour in the heavy cream.
  2. Turn mixer on medium-high and beat the cream for about 30 seconds.
  3. One tablespoon at a time, drizzle in the sugar. Mix in the extract.
  4. Continue to beat on medium-high until soft peaks form and the cream holds it shape.

Assembly

  1. Once the cake layers are cool, the cake can be assembled. Place one layer of cake on a cake stand.
  2. Spread a layer of strawberry filling across the top of the cake, leaving 1/2in of cake uncovered along the edge of the cake. You'll use about 1/3 cup of strawberry filling. Arrange sliced strawberries on top of the filling and gently press down.
  3. Fill a piping bag fitted with a Wilton 1M star tip with the vanilla pudding. Pipe a layer of pudding over the strawberries. Use an offet spatula to gently spread the layer smooth.
  4. Place the second cake layer, top side down, onto the filling and GENTLY press.
  5. Dust the entire cake and cake stand with powdered sugar.
  6. Place a generous amount of whipped cream on the top of the cake in the center.
  7. Zest a lemon over the top of the whipped cream and cake.
  8. Arrange 5-6 whole strawberries on edges of the whipped cream to garnish.
  9. Keep cake chilled until ready to serve.
  10. Serve cake slices with extra vanilla pudding, strawberry filling and whipped cream topping.

Notes

Recipe adapted from Mary Berry

Raspberry Vanilla Bean Coconut Cream Cupcakes

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Tomorrow is the last day of school for my 7th grader!  Can’t believe it really… the ending of this year means that we’ve been in Germany for 2 1/2 years! WOW!  I can’t believe that either! Time sure does fly!  With the end of the school year comes great big THANK YOUS from me to the school and office staff of the middle school… and of course, in typical JavaCupcake fashion… they get cupcakes!

Last week, I was on vacation in Berlin and was able to visit several farmers and flea markets on Saturday.  At one of the booths, I found an older women who made her own jam.  Jam is one of my most favorite things to buy homemade… it’s just so much better when it’s made with home grown berries.  I spotted my favorite…. raspberry! YES!  But OMG, this raspberry was made with vanilla beans as well… MINE!  DONE! YES!  I bought a jar to bring home.

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

But, ever since I bought the jar, I couldn’t help but daydream about the flavor combination of vanilla bean and raspberry and how perfect it would be in a cupcake!  So today, I’m making Raspberry Vanilla Bean Coconut Cream Cupcakes to bring to the middle school tomorrow.

These cupcakes started with a Martha Stewart recipe… but I kicked it up a few notches.  I typically haven’t had good success with MS recipes… but, a reader mentioned they had good success with it… so I thought I’d give it a try.    I  didn’t over mix the raspberries in the batter so the cupcakes have a nice swirl of pink and white cake together and big chunks of raspberry running through it.

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Oh… and don’t forget the frosting.  It’s not just any old coconut frosting… I made the coconut milk  for the frosting from scratch.  Yah…. you read that right.  From scratch!  And it’s steeped with vanilla beans too.  Oh em gee! So good and so perfect with the raspberry cupcakes!

One last thing before I get to the recipe… the first two pans of cupcakes I made, I baked at 350 F degrees and they shrunk down after they cooled… so I kicked up the oven and baked them hotter and for a shorter time.   This seemed to help keep their domed shape and prevent shrinkage! So… depending on how your oven cooks… you may want to try 350 for 17-18 minutes or 375 for 15-16 minutes.

Enjoy!

PS… Don’t you just LOVE these cupcake liners?  Make sure to visit Sweets & Treats Boutique to order some for yourself!

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Raspberry Vanilla Bean Coconut Cream Cupcakes

Yield: 4 dozen cupcakes
Prep Time: 2 hours 15 minutes
Cook Time: 16 minutes
Total Time: 2 hours 31 minutes

Ingredients

Raspberry Vanilla Bean Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 cups cake flour
  • 2 1/4 tsp baking powder
  • 1 1/4 tsp salt
  • 1 1/4 cups whole milk
  • 2 Tbsp pure vanilla extract
  • 1 cup + 2 Tbsp unsalted butter, room temperature
  • the seeds of 2 vanilla beans
  • 2 1/4 cups sugar
  • 6 large eggs
  • 5 cups fresh or frozen (brought to room temperature) raspberries + 2 Tbsp sugar, divided

Coconut Cream

  • 400ml heavy cream
  • 2 vanilla beans
  • 1/2 cup sweetened coconut flakes

Coconut Cream Buttercream

  • 1 1/2 cups unsalted butter, room temperature
  • 3lbs powdered sugar
  • 3 tsp coconut extract
  • 1 1/2 tsp vanilla extract
  • 3/4 cup coconut cream
  • 1/4 tsp salt
  • sweetened coconut flakes (garnish)
  • fresh raspberries (garnish)

Instructions

Raspberry Vanilla Bean Cupcakes

  1. Preheat oven to 375 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream the butter until smooth. Slowly pour in the sugar and beat together until incorporated. Add the vanilla bean seeds and beat on high for 4-5 minutes or until light and fluffy.
  3. While the butter is mixing, sift together the flours, baking powder and salt together... twice!
  4. Add the eggs, one at a time, to the butter and sugar and beat on medium speed after each addition until incorporated.
  5. Combine the milk and vanilla extract in a measuring cup.
  6. With the mixer on medium-low speed, add the flour to the creamed mixture in three parts... between each addition, add half the milk. Mix only until JUST COMBINED.
  7. Toss all the raspberries in 2 Tbsp sugar. Remove 1 cup of the berries and set aside. Gently mash the remaining 4 cups of raspberries until they have broken down. Fold the whole berries back into the mash.
  8. Fold the raspberries into the batter. DO NOT OVER MIX. You want the pink batter to be swirled through the white batter so you can see both colors.
  9. Scoop batter into the cupcake liners at least 3/4 full. Bake for 15-16 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely.

Coconut Cream

  1. Place the coconut flakes in a medium glass bowl.
  2. Split the vanilla bean pods and scrape the seeds out.
  3. Place the vanilla bean seeds & pods along with the heavy cream in a medium sauce pan and whisk together.
  4. Over medium high heat, bring the cream to a slow boil. Once the cream begins to bubble up the sides of the pan, pour it over the coconut flakes.
  5. Allow the coconut to steep in the cream until it comes to room temperature.
  6. Once cool, strain out the coconut flakes and bean pods.
  7. If using immediately, you can leave it on the counter. If you're using it later, keep cool in the fridge.

Coconut Cream Buttercream

  1. In the bowl of a stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until smooth.
  3. Mix in half the cream, the vanilla and coconut extract and the salt. Beat until incorporated.
  4. Add the remaining powdered sugar and beat until smooth.
  5. Finally, add the rest of the heavy cream. Beat on high for 3-4 minutes or until light and fluffy.

Assembly

  1. Using a large open star tip, pipe a swirl of frosting onto each cupcake.
  2. Garnish each with fresh coconut flakes and a raspberry.

Notes

Prep time includes the cooing of the coconut cream.

 

Dark Chocolate Raspberry Curd Filled Cupcakes

My Dark Chocolate Raspberry Curd Filled Cupcakes are probably one of the most decadent, sophisticated cupcakes I’ve ever made. And it seems like all of you agree with me because hands down this is one of the most popular recipes on my blog! I’m so glad to have a community that LOOOOVES this luxuriously filled cupcake as much as I do…

Continue Reading “Dark Chocolate Raspberry Curd Filled Cupcakes”

www.stepperbest.com www.cheapauthenticjordans.co/Air-Jordan-11-32145 www.bestshoesmeme.com/nike-air-mens-56146 https://www.viva-awa.com/