Salted Caramel Apple {Cupcakes}

Good morning, friends! A couple weeks ago I was a guest over at Wait Til Your Father Gets Home for Meredith's Back to School series. When she asked me to be a guest I immediately started researching a fun, delicious back to school treat and I think you're gonna love what I came up with!

You know the whole thing about apples and teachers? Well, today I'm sharing with you a treat that is sure to give your kids "teacher's pet" status! Here it is...

Salted Caramel Apple {Cupcakes} for Teacher

I know, I know...does it get any better than this?

These are so fun and delicious. You don't even have to be a teacher to enjoy them! Moist, apple spice cupcakes, topped with salted caramel buttercream, dipped in royal icing with a pretzel and green candy for the finishing touch. What teacher wouldn't be delighted to have one of these beauties sitting on her desk?

Spiced Apple Cupcakes (This is a Martha Stewart recipe that I made no changes to because, well, it's practically perfect just as it is)

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups coarsely shredded apples (I used 3 granny smith and 3 red delicious)

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Whisk together flour, 
• baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
•  
• Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and 
• fluffy, about 5 minutes. Mix in eggs and vanilla.
• 
  
• Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until
•  just combined.
• 
  
• Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes.

Salted Caramel Buttercream 

2 sticks salted butter

2 cups dark brown sugar

2/3 cup heavy cream

1/2 teaspoon salt

3 cups powdered sugar

Melt butter in med saucepan. Add brown sugar and heavy cream and stir until sugar is dissolved. Add salt. Continue stirring and let bubble for one minute. 

Remove from heat and let cool while stirring. 

Mix in powdered sugar, one cup at a time, until desired consistency is reached. Cover with plastic wrap, touching icing, until ready to use. 

To make each "apple", pipe buttercream onto cupcake with a round tip, starting on the outside, moving inward in a circular motion. Don't over-frost. The icing is very rich so a little goes a long way. Plus, you don't want it to be too heavy when it comes time to dip into royal icing. 

Let iced cupcakes rest a little while, allowing the buttercream to form a crust. Then, carefully dip into thinned out, red royal icing, gently shaking off any excess before turning over. For the "stem", break a pretzel stick in half and insert into top of cupcake before icing sets. 

For the "leaves" I used spearmint leaf candies and cut them into smaller leaf shapes. You can free hand this. It shouldn't be stressful or hard...just make a basic, triangular leaf shape and don't worry about them matching perfectly. Attach leaf next to the "stem" and refrigerate cupcakes to allow royal icing to set.

Voila! The perfect bushel of beautiful red apples! I hope you enjoy making these as much as I did. The look on your kids and their teacher's faces will be well worth the work...I promise!

Until next time, happy reading and more importantly, happy cupcake-ing!

Just "Beach-y" Cupcakes

Hey friends! Today I'm sharing with you the perfect cupcakes for a beach party. I got an email a couple weeks ago from a repeat client and she asked me to make cupcakes for her son's beach/pool themed party. She sent me some ideas and I jumped online to do some research and I'm sure you're gonna love the results...

Cute, right? There are three different designs: sea turtles, sharks, and beach towels and floats on the sand. I just love the way they turned out! Now, for the flavors. She requested two of the same flavors as her last order - Marble with Chocolate Buttercream and Red Velvet with Cream Cheese Icing.

Mixed Berry Lemonade {Sunflower} Cupcakes

I know - the title makes you wonder - but I’m so excited to tell you about these cupcakes! They turned out so perfectly (if I do say so myself) and were such a hit! I can’t tell you how fulfilling it is to ghave an idea that comes together, start to finish, and makes other people happy!!

 I made these for a dear friend of our family whose birthday we were celebrating. This lady and her husband are such a huge part of our lives and we are so thankful to know them! Linda is an awesome woman and a huge encouragement and blessing in our lives. Her husband Jim is like a second dad to us and a really great friend to my dad! She is currently going through her third, yes THIRD, bought with cancer and her attitude is just amazing! She knows that God is in control and, while she certainly has her moments, she takes everything in stride and faces it head on – with God leading the way!! I know she has to be scared, but her faith is what gets her through. I’m just so humbled by her. So, when Jim said he wanted to do something for her birthday, I was in! And I knew exactly what I wanted to try. Her favorite flowers are Sunflowers so here’s where my mind went…

Ah! They're just so pretty...I love them!  

Anybody recognize those liners? I got them from Pick Your Plum and love them!! Check out the link on my side bar under "affiliates" for more of their awesome goodies!

Here's how I made these beauties...

Mixed Berry Lemonade Cake

1 box white cake mix

4 egg whites

1 cup water

1/4 cup vegetable oil

1/4 cup sour cream

1 cup frozen (can use fresh) blueberries

1/2 cup frozen (can use fresh) strawberries

2 tablespoons blackberry jam

Juice and peel of 1 lemon

Preheat oven to 350 degrees and prepare cupcake pans. Mix all ingredients in mixer until just combined. Fill cupcake liners about 2/3 full with batter and bake until springy to touch or tester inserted in middle comes out clean. Let cool.

Lemon Cream Cheese Buttercream

1 stick unsalted butter, softened

1/2 cup shortening

1 (8 oz) package cream cheese, cold

1 teaspoon vanilla

juice and peel of 1/2 lemon (or more depending on desired taste)

yellow gel food coloring

approx. 4 cups confectioner's sugar

Cream butter, shortening, and cream cheese until light and fluffy. Add vanilla, lemon juice and peel and mix until combined. Add sugar, one cup at a time, mixing well after each addition. If you need more than 4 cups for consistency, add extra a little at a time until you get it where you want it. Add enough food coloring to reach desired color and keep icing cool until ready to use.

You'll be happy to know that I actually took pictures of the flower making process! Now you can see what I'm talking about as I explain the procedure....yay me! 

Step 1

Lightly frost cupcake with a small amount of icing and drop about a teaspoonful of blackberry jam in the center. It's ok if the jam runs because you're going to cover this up with the petals. 

Step 2

Around the outside edge of the cupcake, use a star tip to pipe a row of petals all the way around. To make each petal, press on your piping bag so that the icing starts to come out of the tip, stop pressing, and pull away from cupcake. If you're not comfortable with piping, you may want to practice a few times on parchment or wax paper. Once you get it down and feel comfortable, you can scrape the icing up and mix it back into the bowl to use on the cupcakes (waste not, want not). ;)

Step 3

Last, but certainly not least, move in on the cupcake and pipe a second row of petals, making sure to completely cover the edge of the jam so that you have a round center. Try to place this second row in between the petals of the first row. Voila! A beautiful sunflower cupcake!!

Even if you don't make the sunflowers (although I don't know why you wouldn't...they're so perfect for summer) please try this recipe! It's so delicious and refreshing this time of year. My dad said that these are his favorite so far and, even though I started with a box mix, I still feel accomplished because I doctored it up so much. 

Also, two things you may have noticed. First, A Cupcake Love Affair is now accepting sponsorships through Passionfruit Ads. If you're looking for a place to advertise your blog or shop, stop by my Sponsor page and check out all the options! Second, you may have noticed that my followers count is steadily heading toward the big 200 (well, for me, that's big)! Between GFC and Bloglovin', almost 200 readers are following along with us and I have to tell you that that's really exciting for me! I never thought that many people would be interested and, yet, you all just keep on showing up and coming back for more. Thank you! I've decided to do another giveaway when I reach 200 so spread the word. What will I be giving away? Let me just say this...I won't be the only one giving something away and the number of "bloggy" friends who have volunteered to participate...well, you don't want to miss this!! If you're a fellow blogger and would like to participate in the giveaway, shoot me an email on my contact page.

I hope you're all having a fantastic summer! Until next time, happy reading and more importantly, happy cupcake-ing!

From Book, to Movie, to Dessert!

So, we're Potterheads at our house. We love the books and have seen all the movies. I faced the release of each new one with mixed emotions - excitement over seeing the books come to life and sadness because we were just that much closer to the end. I love all the characters but my favorite, secretly, is Professor Snape...I just knew how that would end! I wasn't even introduced to this fantastic series until a few weeks before the release of the last book. However, once I started reading, I couldn't put them down...literally! I finished all of the first six books in three weeks which meant lots of late nights and little sleep - well worth it! I'm ashamed to say that even though I live in Florida, I have yet to visit the new theme park. I do plan to hopefully get there before the end of this year....we'll see!

I tell you all of that to get to the reason for today's post - Butterbeer Cupcakes! I can't wait to try the Butterbeer at Wizarding World of HP but these were really yummy in the meantime. My baby sister turned 14 last week and her one request was Butterbeer Cupcakes for her party. 

There are four girls in my family, each unique and awesome in our own right (I may be biased) but also, enough alike to never be mistaken as unrelated. McKenna, the baby, is 16 1/2 years younger than me and let's just say that when my mom found out she was pregnant again, I was less than enthused. I was almost 17, enjoying high school, and the last thing I wanted was another baby in the house. Don't worry...this lasted all of a few weeks until we had that first sonogram picture in our hands. Bam! Excitement abounded!! She was born a month premature and was the most adorable little thing we had ever seen! She is one of my favorite kiddos in the whole world (it helps that she's almost my clone in looks and personality). :) I love her to death and am so proud of the young woman that she's becoming. So, when she asked for these cupcakes, I immediately started looking for recipes and came across this one on Google. 

Look at all the Butterscotch goodness! :)

So rich and delicious!

I got the cute birthday liners at Michaels!

Butterbeer Cupcakes

2 cups flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
Pinch of salt 
1/2 cup (1 stick) unsalted butter, softened 
1 cup dark brown sugar, packed 
3 large eggs 
2 teaspoons vanilla extract 
1 teaspoon butter flavoring 
1/2 cup buttermilk 
1/2 cup cream soda

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

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.

Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting..

Butterscotch Ganache 

11 ounces (1 package) butterscotch chips
1 cup heavy cream

In the microwave, melt in 30 second increments, stirring after each. Cool to room temperature before using.

Butterscotch Buttercream 

6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)

In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar, one cup at a time. Add the cream a tablespoon at a time until desired consistency is achieved.

Fill each cooled cupcake with ganache, frost with buttercream, and drizzle more ganach over top.

 I'll be honest. The idea of these cupcakes is fabulous. The flavor is delicious. However, this cupcake recipe yields a cake that leaves much to be desired. It's really dry. I'm a pastry chef. A cake connoisseur, if you will - definitely a cake snob, anyway. I know how to make a cupcake. I followed the directions to a T. And still, I had a dry cupcake. Thankfully the ganache filling helped and everyone thought they tasted really good, but I just can't let this go. The idea of a Butterbeer Cupcake is too fantastic to leave it in this state. So, it has begun. My quest, if you will, to make the perfect cupcake to do this idea justice! I'll keep you posted as I experiment. This is important, people!

For now, enjoy trying these out and, McKenna, happy birthday, kiddo!

It's a Baby! Simple, Beautiful Baby Shower Cupcakes

These sweet cupcakes were ordered by a friend of mine who was throwing a baby shower a few weeks ago. I just love the color scheme for the party!

The baby's first name starts with a D (I never did ask what her name is gonna be) and the design my friend wanted was simple and elegant. The flavors were dark chocolate and vanilla with a vanilla almond buttercream. For the vanilla cake, I followed the recipe on the link, omitting the almond extract and doubling the vanilla. As for the icing, this recipe is a little more detail oriented. I really love the texture of it, though, and it holds up really well, especially if you're using it for a wedding cake. For the decorations I rolled fondant and cut out 1 inch circles. Once dry, I piped the polka dots and letter D on each one in navy royal icing. These were easy, delicious, and beautiful!

Recipes:

Royal Icing (makes about 3 cups icing)

3 Tablespoons meringue powder
4 cups confectioner's sugar
6 Tablespoons warm water

Beat all ingredients until icing forms peaks. If you want stiffer icing, use less water and for thinner, use more, adding 1/2 teaspoon at a time.

Wilton Snow White Buttercream (adapted from here)

2/3 cup + 3 tablespoons water, divided
1/4 cup Meringue Powder
12 cups sifted confectioners' sugar
3/4 cup solid vegetable shortening
1/2 cup unsalted butter
3 tablespoons light corn syrup
3/4 teaspoon salt

3/4 teaspoon no-color almond extract

3/4 teaspoon clear vanilla extract

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening, butter and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

If you're not really concerned with keeping it pure white then don't worry about using the no-color almond and clear vanilla. If you do want it pure white then follow the directions on the link as-is (you'll notice I halved the shortening, added butter, and omitted the butter flavoring).

Be sure to stop by Shaken Together where I'm guest posting today and follow along this whole week with Keri's Patriotic celebration. Also, stop by Happy Go Lucky where Kara is doing a series of favorite finds under $10. Today, you'll find a list by yours truly! :)

Lots of fun stuff is coming up so stay tuned for the where and what! Until next time, happy reading and more importantly, happy cupcake-ing!

PB Chocolate Cupcakes: Treats for Your Soul

Ok, so the title may be a bit dramatic but, seriously, these babies are just delectable. A treat for the eye and tastebuds. I think for me, personally, the ultimate flavor combination is a good, quality chocolate with peanut butter...classic...simple, yet dramatic...satisfying.

My best friend from middle school turned 30 last month and I made these cupcakes for her. Let me tell you a little bit about this girl. We met in the 7th grade and pretty much clicked right away. She's sweet, funny, and just fun to be around. We share the same faith, likes and dislikes, love for sushi and salt & vinegar chips and I love her family and she loves mine! We've been in and out of each other's lives over the last 18 years, had our share of ups and downs, fought with each other, laughed with each other, cried with each other, and lost touch. But through it all, she is still one of the very few people who know me inside and out, accept me for who I really am, and love me in spite of it. I'm so thankful that she moved within 40 minutes of me last year and that I was able to be in her wedding just over a year ago. I don't know what the future holds, but I know that whatever comes, I'll always be able to count on her! Thanks, Danielle! LYLAS!! :)

Danielle and I on the weekend of her wedding :)

Now back to the cupcakes....

Sorry, I know you want the recipes and how-to's but I just love looking at them! :)

Dark Chocolate Cake:


2 cups AP flour
2 1/2 cups sugar
3/4 cup dark cocoa powder (recipe calls for dutch process)
2 t baking soda
1 t salt
1 cup vegetable oil
1 cup plain greek yogurt (recipe calls for sour cream)
1 1/2 cups water
2 T distilled white vinegar
1 t vanilla extract
2 eggs


Preheat oven to 350. Line muffin tins with liners. Sift the dry ingredients together into a large bowl and whisk to combine them well. Add the oil and yogurt (or sour cream) and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Divide among cupcake liners. Bake until toothpick inserted in middle comes out clean. Let cool 10 minutes before removing cupcakes from pan.


For the icing, I had some left over Cream Cheese Icing that I added peanut butter to until Danielle said it was enough. :) Yes, she was there with me when I made them and since they were for her...well, she was the boss.


For the chocolate-peanut butter drizzle, I just melted semi-sweet chips with peanut butter in the microwave. Sorry, I don't have amounts for you but it's really just up to you and your taste preference. Of course, the toppers were Reese's peanut butter cups, piped with more icing on top to make them look like mini cupcakes. I couldn't help it....I just love cupcakes! :)


Make these cupcakes! They are so delicious and will turn a rainy afternoon into a delight!! Until next time, happy reading and, more importantly, happy cupcake-ing!

Gender Reveal Cupcakes ~ It's a GIRL!

Yay! My sister and her husband are expecting their first child and I am excited to announce that it's a precious baby girl!! They are ecstatic and can't wait to hold their bundle of joy in October. Her name is Skylar Jayde and I can tell you that she is already spoiled. Aunt Heather has already bought her a box full of clothes, both sides of the family are shopping all the time and we just can't wait!

I'm a huge fan of the whole "gender reveal" cake or cupcake idea that's become popular lately and knew that I just HAD to do it for my sister. Have you heard of this? You bake the cake the color you want to reveal (pink for girls, blue for boys) or you fill the cupcakes with a filling using the same idea. Then, you invite your friends and family to a gender reveal party and when the cake is cut or the cupcakes are bitten into, everyone finds out the sex of the baby together....so cool! So, last week we had a small, last-minute cupcake party for our family and a few close friends to share with them the gender and here's what they looked like (excuse the picture quality - with all the excitement, the only thing I had with me was my phone)....

And the moment everyone was waiting for...

Yes, dad, that's pink...not blue :)

I'd say the only person not jumping for joy was my poor dad. Don't get me wrong...he's completely thrilled with becoming a grandfather and the fact that the baby and my sister are both strong and healthy is the most important thing to him. However, put yourself in his shoes. He went through four pregnancies and births of his own children, hoping for that boy to play football with, take hunting, and call son and all he kept getting were curls, pink blankets, and lots of emotional drama! :) He takes it all in stride, though, and has already started buying Skylar presents. He told my sister...maybe next time. Lol!

Unfortunately for you guys, I have no recipes to share. My sister's favorite cake is a boxed yellow cake with a tub of store-bought chocolate frosting. There's just no appreciation for my talent... *sigh*  I got as creative with it as I could and used marshmallow fluff dyed pink for the centers and a graham cracker on top for a not-from-scratch version of S'mores cupcakes. Don't worry...I'll be sharing a REAL version of S'mores cupcakes sometime this summer. 

Well, there you have it. We're expecting another girl into our big family and very excited about it! Don't forget to stop by my previous post to enter the giveaway for over $172 worth of cool kitchen gadgets! Until next time, happy reading and, more importantly, happy cupcake-ing!

Last Week in a Kitchen Far, Far Away....

Well, duh, what would YOU have named a post about Star Wars cupcakes? These were from the second order I received a week and a half ago from a repeat customer for her 5 year old son's birthday party. Thankfully, since these were ordered the same day as the Wonderland cupcakes and for the same weekend, she was fine with the same flavors. Again, I used fondant and gel food coloring for the decorations, hand molded the light sabers, and cut the stars out with cutters.

Alice's Cupcake Wonderland

Last weekend, while on vacation, I received two custom cupcake orders and I'm sharing the first one with you today. I have to tell you...this was probably the most fun I've had making cupcakes so far! I've already shared with you the Mad Hatter Wedding Cake I made for my sister last year and that experience made these cupcakes pretty easy. I already had the how-to figured out for the decorations so this was familiar territory. The customer wanted 4 dozen cupackes in a variety of flavors: red velvet (for the Queen of Hearts - how appropriate!), dark chocolate, vanilla, and marble. The icings were cream cheese, chocolate buttercream, vanilla buttercream, and a swirl of chocolate and vanilla buttercreams for the marble cupcakes. Most of these recipes are familiar to you by now but you'll find the new ones posted below. For the decorations, I used fondant and gel food coloring, and hand molded or cut out the desired shapes. Here they are....

A Cupcake Wonderland

Cupcakes for a tea party

Cupcakes fit for the Queen of Hearts

The Mad Hatter's Cupcake - my favorite!

A Caterpillar's treat....I love these mushrooms!

Of course, it's not Wonderland without that grinning Cheshire Cat :) The grins were made by piping black royal icing onto parchment paper, letting it harden, then filling in the "teeth" with thinned white royal icing.

Another cupcake for a tea party

I hope you love them as much as I do! The customer was very pleased and said that everyone at the party was raving over them so that made my day!! Here are the new recipes:

Cream Cheese Icing:


3 8oz pckgs cream cheese
1 lb unsalted butter
1 lb (approx. 4 cups) confectioner's sugar
1 t vanilla

Cream butter and cream cheese until light and there are no remaining lumps. Add vanilla and combine. Mix in sugar, one cup at a time, whipping well after each addition. Once all sugar has been incorporated, mix icing until smooth and creamy. Refrigerate when not in use.

Chocolate Buttercream: (adapted from here)


1/2 cup shortening
1 stick unsalted butter
3/4 cup dark cocoa
1 t vanilla
1 lb (approx. 4 cups) confectioner's sugar
3-4 T milk

In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For the vanilla buttercream, follow the above recipe, omitting the cocoa, and only use 2 T milk.

For the chocolate-vanilla swirl icing on the marble cupcakes, just fill 1/2 (vertical) of your piping bag with chocolate and the other with vanilla. The two will swirl together as the come out of the tip. For an even cleaner swirling result, go here. This was my first time using the swirl technique. Next time I'll try the way that is shown on the link. It looks really clean and beautiful!

Marble Cupcakes:


1 1/2 cups flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup butter
1 1/4 cups sugar
2 eggs
1 t vanilla
1/2 cup sour cream
1/4 cup cocoa

Combine first four ingredients and set aside. Cream butter and sugar in mixing bowl until light and fluffy. Then add eggs to creamed mixture, one at a time, mixing well after each addition. Add vanilla and mix to combine. Add sour cream alternately with dry ingredient mixture, then divide batter equally into two bowls. Add cocoa to one bowl and mix til combined. Drop into cupcake liners one tablespoonful at a time, alternating between vanilla and chocolate, until 2/3 full.

Here's what they look like when they're baked.

Later this week I'll share the Star Wars cupcakes with you plus a special post on our newest family member, Jax! Let's just say...we LOVE him!

Me and Jax at Petco, waiting to sign the adoption papers and take him home! :) Don't you just love that face??

Don't forget to visit my previous post and enter the giveaway for a Cupcake Love Prize Pack, ending in 5 days! As always, happy reading and, more importantly, happy cupcake-ing!

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A Bouquet of Rose Cupcakes for {Mother's Day}

Hey all. I hope the mothers out there had a fantastic Mother's Day! I know my mom did. We've been on vacation since Thursday and it's been wonderful. Dad rented a really cool vacation home right on the water with a pool and the use of a boat. We've spent the last 3 days swimming, relaxing, fishing, dolphin watching...it's just been amazing. The best part has been all the quality time spent with my family! Mother's Day started off with me making breakfast - eggs, sausage, bacon, biscuits, fruit, orange juice, and coffee. Mom and my mom-to-be sister opened their presents and a few tears were shed (always a bonus in our family if we can strike that chord). :) Then, we spent the day out on the water and in the pool. The crowning glory, though, was the Rose Bouquet of Cupcakes I made for them. These are really beautiful and so very simple to do.

The recipes I used are the chocolate cake from my Decadent Chocolate Peanut Butter Cake post and my favortie icing - Wilton's White Chocolate Buttercream. For the tutorial on how to make the roses, go here. The short of it is, instead of starting on the outside and piping in like you normally do for cupcakes, you start in the middle and pipe outward, making one layer of icing instead of layering as you go. I'm really not very good with the explanations; it's something I'm working on. If you don't understand what I just explained, follow the link above. She even has pictures to show the work as she went.

There you have it. Cupcakes for my sweet mama and my fabulous sister. I can't wait to welcome my niece or nephew this fall! This child is gonna be spoiled! 


I received two custom cupcake orders for this week, so there may not be a new post until the weekend (we'll see). BUT, these are gonna be fun orders and I'll be telling you all about them when they're finished! Also, if you haven't yet, visit my post on the fun summer reading challenge I'm participating in. I'm having a blast with it so far! Until then, happy reading and, more importantly, happy cupcake-ing!

Linking up here every week: SumosSweetStuff, FlourMeWithLove, ToastieStudio, SerendipityAndSpice, LadybugBlessings, MyFavoriteFinds, CrazyForCrust, I'mTopsyTurvy, ACreativePrincess, MrsFox'sSweets, GingersnapCrafts, PincushionCreations, 733Blog, BearRabbitBear, LiveLaughRowe, TwinkleInTheEye, Michelle'sTastyCreationsAndCraftyIdeas, SomewhatSimple, TheREALHousewivesOfRiverton, SevenAlive, ThesePeasTasteFunny, GoingsOnInTexas, OneArtsyMama, Happy Go Lucky, TwoSasters, PetalsToPicots, LadybirdLn, KitchenFunWithMyThreeSons, WhipperBerry, TheGrantLife, BubblyNatureCreations, TatertosAndJello, WhileHeWasNapping, SixSistersStuff, SkipToMyLou

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Happy Cinco de Mayo ~ Tres Leches Cupcakes

It's official. Mexican food is my favorite and Cinco de Mayo is now officially my new favorite holiday! :) I decided to try Tres Leches cupcakes and was pleasantly surprised! I've had good tres leches and bad tres leches so I took awhile before deciding on which recipe to try. This one is fantastic! The cake is a perfect sponge cake - light, fluffy, and delicious - and soaks up the three milks perfectly. Topped with a fresh whipped cream, these cupcakes are the perfect ending to a spicy Mexican night!

You start with a sponge cake from The Pioneer Woman....


1 cup AP flour
1-1/2 t baking powder
1/4 t salt
5 whole eggs
1 cup sugar
1 t vanilla
1/3 cup milk


Then add the traditional mixture of milks....


1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy cream

Preheat oven to 350 degrees. Fill muffin pan with liners.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and bake until lightly golden brown and tester inserted into each cupcake comes out clean. 

Combine the three remaining milks. When cupcakes are cool, poke holes in each one and slowly pour small amounts of milk mixture over each. (I took the papers off each one and then poured mixture 1 teaspoonful at a time, let it soak in, and repeated pouring for a total of about 3 teaspoons of mixture for each cupcake.)

Let cupcakes sit about 30 minutes to soak up the milk mixture and top with whipped cream. I made mine by whisking 1 pint of heavy cream with about 1/3 cup of confectioner's sugar and 1 teaspoon of vanilla. If you like, you can top the cupcakes with a maraschino cherry. 

These cupcakes are seriously good and I hope you give them a try. They have a slight caramel taste and are just wonderfully light and fluffy. 

If you guys have been paying attention on Facebook, you've seen an announcement about a future giveaway.  Well, I need 15 more followers and I'll be giving away a sweet Cupcake Love Package: 1 box cake mix, 1 tub frosting, a decorator tip, sprinkles, assorted cupcake liners, and a surprise! So, spread the word and tell your friends to join us with either Google Friend Connect or BlogLovin! 

Next weekend, my family and I are going on a little vacation so, in honor of summer and the beach, I'll be making S'mores Cupcakes this week. Yum! Until then, happy reading and, more importantly, happy cupcake-ing!

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