I finally got a bundt cake pan… I know, it’s crazy that I didn’t before. So now that I do, I had to try it out as soon as possible. I wanted something with both fruit and chocolate, so in the spirit of chocolate covered strawberries, chocolate chips with strawberries sounded like a delicious pairing. And it was! A dense moist cake with tart strawberries and decadent chocolate flecked throughout. Then I glazed mine with a sweet vanilla icing, and topped it with fresh blueberries and raspberries with a sprinkle of powdered sugar. The best of all things both sweet and fresh.
I love making these little 5″ cakes! It’s not quite as daunting as a big one, they’re oh-so cute and perfect for just a few people. Or they’re the perfect size for smash cakes too, for the little ones. Plus, one of the best parts about this recipe is you can also use it to make 12 standard sized cupcakes (just vary the baking time). Ever since the girl scout cookies starting popping up this season, I have been craving thin mints, or more specifically, mint chocolate. (and I’m sorry, but why do they not make gluten-free/ dairy-free girl scout cookies yet?).
Happy Cinco de Mayo! I love making ‘themed’ desserts, and since we had a little double-dinner-date with some friends last night, I made these Margarita Mini Cakes. Since I don’t want to get my unborn child tipsy, I left out the tequila. But I added it to the recipe as an option, just in case you wanted some. I think they’re delicious either way!
There are very few things that pair better than chocolate & strawberry. They are just a match made in heaven. Plus strawberries make gorgeous decorations, without doing much with them at all. I think that’s why they call it ‘nature’s candy’. Or do they? If they don’t, they should…
But seriously, a funfetti cupcake just does it for me. They are perfect. Vanilla cupcakes are simple and perfect on their own, then you go and add rainbow sprinkles?! Kind of amazing if you ask me. They are perfect for any and every occasion.
Simple & sweet. And fruity. These cupcakes… I tell ya.
Typically, I gravitate towards chocolate when given the choice of classic flavors. Next is usually vanilla. Then Strawberry. My only go-to strawberry pick is a milkshake from In-N-Out (perfect with a burger). These cupcakes however, are just the right amount of slightly tart & fruity, mixed with sweet. I found this recipe a few years ago and have been making them ever since, with no major changes. They are perfection. If you can’t get to a Sprinkles, these are the next best thing.Continue Reading
Over the past few months, I’ve done my best to keep up with new recipes for you guys, but sometimes they were a little sparse… This was a combination of being just plain busy, but also INSANELY tired. Because… I’m pregnant! If you follow me on Instagram, you’ve probably known for a little while about our baby boy, but I thought I should just put it out there (in case I start coming up with some weird food combinations). I actually lost my sweet tooth for a few months, but it is back with a vengeance and I have some crazy good recipes coming up!Continue Reading
One of my most popular AND favorite recipes ever was my Triple Lemon Macarons. Oh man, they were sooo good! I wanted to make another version of this treat, since the elements just went together so well… But this time, in cupcake form, with my Triple Lemon Cupcakes. I have a new love of lemon curd, especially when it comes to desserts. Lemon curd and buttercream are a match made in heaven.Continue Reading
Everyone loves some Pumpkin Cupcakes in the fall. It’s just a fact. But these are Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting… So they’re turned up a notch! The second I decided to make them, I also decided that they would be used with cake flour. That was for sure happening. Why you ask? Because cake flour makes super, super fluffy cupcakes. Sometimes pumpkin cupcakes are a little dense & heavy, which can also be really good. But this time, I wanted to acheive the lightest & fluffiest pumpkin cupcakes ever!Continue Reading
Since I had that short little break from blogging, I didn’t get a chance to how you guys what I made for the 4th of July. So as they say, better late than never! Staying within the theme of patriotic holidays, I wanted to make something that was red, white &/or blue. I went with a blue velvet, instead of the traditional red velvet. Of course you can make these anytime of the year, but Labor Day is fast approaching, just sayin. I’ve made a ton of cupcakes in my day, but I’ve never used cake flour for some reason. Let me tell you, it makes your cupcakes SO FLUFFY! I need to do some experimentation with it as far as substituting it in other recipes, but I am sold. The texture of these cupcakes is to die. Then of course topped with Marshmallow Frosting, it’s like a little blue velvet sugar cloud. (and if you don’t have cake flour available, you can make it. Joy the Baker can show you how).