No baking required! A Caramel Apple Liquid Cupcake is the perfect indulgence when you're craving something sweet & satisfying this Halloween.
I found a great recipe from the Cupcake Vodka website - and altered it a tad:
(1.5) oz Cupcake Vodka - Original
(2 or 3) slices of fresh Ginger
(1.5) oz Sparkling Cider
(1.5) oz Ginger Ale
(1) slice of Crisp Green Apple
(5) squares of Caramel with (1) tsp. of water
Sprinkle of Decorative Gold Sugar
Muddle fresh sliced ginger with Cupcake Vodka in a martini shaker. Add ice and gently shake to chill.
Pour in martini glass, pour in sparkling cider, top with ginger ale and add garnish.
Melt caramel & water in the microwave for (15) seconds at a time, stirring until melted. Do not overheat!
Spread caramel onto apple slice and sprinkle with gold sugar. Make one small slice into the garnish and secure onto the side of martini glass.
Happy Halloween my little cupcakes!
One of my last stops in LA before I headed out to CO was at Sweet E’s Bake Shop. I’ve ran into Erica (owner of Sweet E’s/winner of Cupcake Wars) a few times around the cupcake event circuit in LA and have always noticed that her presentation is absolutely fabulous!
I was excited to see what tricks & treats she would have in store for Halloween and I can tell you she did not dissapoint!
I thought Erica did an amazing job with her cupcakery for the Holiday, the best I’ve seen for Halloween so far.
If you have a chance and are in LA, check it out - I really wanted to buy EVERYTHING inside, but I settled for a half dozen mini Fall cupcakes, and a Blue Velvet cake pop.
If only I could fit into those cupcake costumes...
Yesterday I drove my sister Sara out to the Denver airport, she's been helping me with my move and it was time for her to head back home. Before I made the (3) hour trek back to Steamboat Springs, I decided to check out my first Colorado cupcakery.
I scoped it out beforehand and sent them a tweet to let them know I was coming, to my surprise I got a retweet which made me even more excited to see what this social savvy cupcakery would look like.
The very first thing I noticed was that the name of the place was named so for a reason, Big Fat Cupcake(s) galore!
It may be hard to tell from the photo, but these things were more like small cakes than cupcakes. I loved that you could see the bakery behind the counter and catch a glimpse into what it takes to make all of these cupcakes daily.
It was such a tough decision, but I found two special flavors to take home and taste test. Of course I went for the pink cupcake - Snowball, an appropriate choice for such a snowy day, I thought.
I also chose the Chocolate Salty Caramel Cupcake, a cupcake I’ve attempted to bake at home but have never tried from a cupcakery.
Just look at the caramel drizzle oozing off of this cupcake, how could I resist?
I would have loved to try more, but at almost $(4) a pop, (2) small cakes would have to help me through my review.
I could have always gone with a box of Day Olds, but I prefer mine Day Of. I love that they had the option though, these special cakes should never go to waste!
I also loved the extensive reading collection, anyone read, "If You Give a Cat a Cupcake"?
After I got home I convinced my sister Valerie to taste test these with me before dinner. The Chocolate Salty Caramel was our favorite! The cake was moist and the frosting was the perfect amount of sweet combined with the sprinkle of salt on top.
Actually, I saved a bite for breakfast which I am now consuming as I write my review.
The Snowball was quite delicious as well. You can see the super light & sweet filling, which we felt we could have used less of - and more of the cupcake.
The coconut shreds added some fun texture which helped us to consume the fluffy filling. Overall, this cupcake was certainly a treat, but not something you could eat entirely without falling into a sugar coma.
There's my sister Val with the Snowball, almost as big as her head!
These Big Fat Cupcake(s) were so much fun - to look at, to taste, and I absolutely love visiting a cupcakery with a distinctive charm such as this one. Good news for all you drooling - they ship!
I can't wait to try more cupcakeries in Colorado, so far, I am very impressed!
I love this little cupcakery & café because they always have such a fun, abundant selection of cupcakes. They have a pretty solid set of signature cupcakes you can count on, but if you like a little variety like me, it’s nice that they are always changing up the flavors, and best of all – they have an espresso bar!
Yesterday I was excited to stop through Carpinteria on my way back to LA and finally scope out their second location, it was ADORABLE!
Carpinteria is such a hidden gem, and Crushcakes & Café fits in perfectly with this rustic little beach town. Every detail of this place was so charming, especially this friendly mantra at the front entrance.
I picked up (2) cupcakes & (1) cup of intelligentsia blend coffee.
My mom met me for lunch and we divvied up the loot for dessert.
(1) Maple Pecan Cupcake of the day, and (1) signature Peace Cake decked out in Holiday colors for Halloween.
We were pretty pleased with our selection of treats, but both agreed – they were very, very sweet!
I loved that the Maple Pecan flavors were very present and bursting with every bite. The pecans were not only the garnish, but were sprinkled in throughout the cake.
The frosting was so light and sweet, which complimented the firm, muffin-like texture of the cake.
This was our favorite out of the (2).
The Peace Cake was a very simple and sweet treat. Vanilla on vanilla, topped with a tasty reminder that this is what cupcakes are all about! Peace! Finding peace in taking the time to enjoy all of the little things in life, like this cupcake!
If you're in Santa Barbara or Carpinteria, Crushcakes & Cafe is a must! I haven't even begun to explore the Cafe section of these locations, so if anyone has had a chance to try, please share your experience.
Happy Friday my little cupcakes!
My parents jokingly asked me if I had a book coming out this November – sadly, no. The Cupcake Diaries is a book about the two sisters that started Georgetown Cupcakes in DC, famous from their TLC Show; DC Cupcakes.
Although not too pleased with this title, I actually love these sisters. They are a little crazy, but took everything they knew in their careers with a leap of faith and focused it all on creating an amazingly successful cupcakery. To me, that is extremely admirable and I can’t wait to get my copy to become more inspired at best.
I’ve added the editorial review for you below, anyone else picking up a copy?
The Cupcake Diaries
In this delectable cookbook and memoir, sisters and stars of the hit TLC series DC Cupcakes inspire readers with their recipe for success: equal parts determination, smarts, and the belief that if you do what you love, you can’t fail.
When sisters Katherine Kallinis and Sophie Kallinis LaMontagne took a leap of faith and quit their secure jobs in fashion and finance to open a small cupcakery together, they knew they were risking it all. But from when they were little, their Greek grandmother Babee instilled in them a love of baking and the fire to follow their dreams. From the moment they opened the doors to Georgetown Cupcake, crowds have been clamoring for their sweet, wholesome treats; they sell as many as 10,000 cupcakes a day. And for two seasons, fans have been following their escapades—including making a giant bra, a slot machine, and a wedding gown out of cupcakes—on the hit TLC series DC Cupcakes.
Georgetown Cupcake’s meteoric rise is the realization of a dream rooted in the special bond that Sophie and Katherine formed with each other from childhood. The Cupcake Diaries is a tribute to that bond, the memories they share, and the important lessons they learned, both about baking and about life. The book follows the sisters’ personal journey that started in their grandmother’s kitchen years ago. They reveal secrets of their business success and include over thirty delicious recipes, including their bestselling Red Velvet cupcake and their grandmother’s delicious Greek Easter bread. The Cupcake Diaries celebrates what it takes—luck, courage, family support, and determination—to go from dreaming to doing.
October is the first month of the Holiday baking season, and I am so happy that it is finally here!
I've already made two kinds of "Cupcake Pops" this month and they really are quite delicious! Since my first post on the Pumpkin Pie Cupcake Pops, my friends and tweeps have been asking how do I do it?
Well, it's not a cakepop maker folks, as many people have inquired about. Check out this video and you will see step by step, just how I do it!
Seems easy right? Well, yes it was, but also very time consuming so please be prepared. These spooky sprinkled treats were the perfect surprise for all of my friends I ran into this month while saying my goodbye's in LA and prepping for my drive to Colorado.
Please enjoy! I tried to pair the video with some creepy Halloween themed music, but feel free to mute and repeat if you get stuck making your cake pops, or put this on blast to really get you in the Halloween Holiday mood!
- 1 2/3 cups whole wheat flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 6 tbsp unsalted butter, cut into 6 pieces
- ½ cup firmly packed dark brown sugar
- 1 large eggs, room temperature
- ½ cup molasses
- ½ cup warm water (to fold in)
Preheat oven to 350°F. Lightly grease an 8-inch square glass baking dish with unsalted butter and lightly dust with flour.
In a medium sized bowl mix together all dry ingredients with a whisk.
In a separate bowl whisk together butter & brown sugar. Beat in one egg at a time until well combined.
Slowly stir in flour mixture until well combined. Fold in warm water until mixture is smooth.
Spread mixture into baking dish evenly and bake until interested wooden toothpick comes out clean, about 35 minutes.
Allow gingerbread to cool completely on wire rack.
- 4 oz. or half a package of light cream cheese
- 1 tbsp pumpkin puree (more to taste if preferred)
- ½ tsp vanilla bean paste or vanilla extract
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter, cut into 3 pieces
- 2 cups powdered sugar
Whisk together all ingredients, minus the powdered sugar. Add in powdered sugar one cup at a time.
Let frosting firm & chill in fridge.
Cake Pops – makes about 20 -30 depending on size
Break up gingerbread into crumbles by hand or with a whisk. Combine frosting and gingerbread crumbles and stir together evenly.
Hand form mixture to about the size of a gold ball and set on tray.
Melt a bit of chocolate to coat tip of pop stick and stick into the balls about half way.
Let set in fridge until chocolate is dry and cake pops are firm.
Coat each cake pop carefully in melted chocolate and immediately cover in sprinkles.
Set in mini cupcake liner and allow time to chill in fridge.
Use themed cupcake liners and ribbon for treats to go. They are the perfect treat for friends, family, co-workers, Halloween parties, or just for you!
After a lovely hike with my good friend Kristin and my pup Roxy in Pacific Palisades, we found ourselves drawn to this little cupcake sign on the road that read, "Vegan Cupcakes!"
I've been very curious to taste vegan and gluten-free cupcakes from gourmet cupcakeries, so Scarlett's Cupcakes would be my first try!
I loved the warm and festive Fall decor in the shop. The sign by the register invited customers back in on Halloween and those wearing costumes recieve a free mini-cupcake!
The pumpkin cupcake above was one of my favorites just from looking at it, and it won us over in the tasting as well.
These creepy chocoloate chip cupcakes were calling my name, but we went with the four below:
Starting from the top left and moving clockwise, we tried:
- Carrot Vegan Cupcake w Cream Cheese Frosting - really good! A little bit more dense and chunky like a carrot cake, rather than a cupcake, but you could not tell it was vegan at all!
- German Chocolate Cupcake w the classic Coconut Frosting - the cake was a bit dry, so we needed to fully cover it with the frosting in order to enjoy the flavors.
- Dark Chocolate Cupcake w Peanut Butter Frosting - another dry one! Maybe it was the chocolate cakes that were not holding up too well, but this one the frosting could not save - way too sweet and thick!
- Pumpkin Cupcake w Cream Chesese Frosting - my favorite! I actually had my hesitations that this cupcake looked like more a muffin, but the Cupcake Lady assured me, this cupcake was moist and delicious. So it was! I loved it, although Kristen said she wished there was more pumpkin flavor, it worked out and I ended up with the rest of the cupcake for myself!
Overall, we were really happy that we decided to check out this adorable cupcakery. We had a fabulous day hiking with the pup and filling up on the flavors of fall. Of course now i'm itching to bake something for myself inspired by this beautiul fall season!
What's got you in the kitchen baking?
My first attempt at Cupcake Pops, or more commonly known as Cake Pops and I nailed it. I hate to toot my own horn, but that's why I am sharing this recipe with you, these were hands down amazing.
Bonus! I actually made these gluten-free minus the graham crackers, oops.. but if you need a great GF recipe, you can substitute with store bought gluten-free shortbread or cookies, the rest of the recipe is completely GF.
I like to call them cupcake pops because I really did make them from cupcakes! Actually, I had no idea what cake pops were until my friend explained them to me and I thought, ok these I HAVE to try for myself and make them really special!
I made a gluten-free vanilla bean cupcake and a pumpkin pie frosting for the inside. This pumpkin pie "frosting" is more of a sweet baked filling, but you can use it as a frosting which actually pipes beautifully.
In this case, all you do is mix the crumbles of cupcakes with the frosting and hand roll them into balls. You dip your pop stick into a bit of melted chocolate and then stick it mid way into the balls. Once you have a full tray, stick them in the fridge for about 30 minutes, just to firm them up before you coat in chocolate.
Here's the part where I messed up my whole idea for a gluten-free cupcake pop.. I made the entire inside completely GF and then used these store bought graham crackers to sprinkle and coat the outside.
Oh well, my co-worker who inspired my GF baking project appreciated the effort anyway. As I mentioned, you can just substitute the sprinkles with store bought gluten-free shortbread or other type of cookie.
The one thing I noticed about the few cake pops I have tried is that the outside coating is oddly thick and super sweet. So, I tried my best to coat these with a thin milk chocolate layer.
Then all you do is sprinkle on the crumbled graham crackers.
I stuck them in the fridge overnight and in the morning they were perfect! They tasted like a yummy pumpkin pie bite on a stick. The chocolate coating was the perfect thickness and the cookie crumble coating was a great complimenting texture to the soft inside.
You can use mini cupcake liners like I did, or arrange the sticks in a styrofoam block and let them stand upright. Wrap a ribbon around these and viola! The sweetest treat for any Fall occasion!
Pumpkin Pie Cupcake Pops
Makes about 40 - 45 cupcake pops
Frosting & Cupcake Prep: 2 hrs.
Cupcake Pops: about 1 hour
Pumpkin Pie Frosting:
2 large eggs, whisked
16 oz. – 1 can pureed pumpkin
2 tbsn. molasses
¾ cup packed brown sugar
½ tsp. salt
1 tsp. ground cinnamon
¾ tsp. pumpkin pie spice (found at Trader Joe’s. Or use ½ ground ginger + ¼ tsp. ground cloves)
¼ tsp. ground nutmeg
1 tbsn. Gluten-Free Baking Flour (Bob’s Red Mill)
14 oz. – 1 can sweetened condensed milk
Preheat oven to 425º F. In a medium sized bowl, mix together all ingredients until well combined. Pour into a glass baking dish, round pie dish preferable. Bake for 15 minutes, reduce oven temperature to 350º F and continue baking for 45 minutes or until a wooden toothpick inserted into the center comes out clean. Cover with aluminum foil and place in fridge, letting cool completely before using.
Gluten-Free Vanilla Bean Cupcakes:
1 3/4 cups Gluten-Free Baking Flour (Bob’s Red Mill)
¾ cup + 1 tbsn. Honey
½ tbsn. baking powder
¼ tsp. salt
1 stick unsalted butter, room temperature
½ cup vanilla almond milk or skim milk, divided
2 large eggs
1 large egg white
1 tsp. vanilla bean paste or vanilla extract
1 tsp. cinnamon
Preheat oven to 350º F. Line cupcake pan with liners, set aside. Stir together the gluten-free baking flour, honey, baking powder, salt and cinnamon into a medium sized bowl and use electric mixer to blend together. Add unsalted butter and ¼ cup of milk. Mix on medium speed until smooth, about 4 minutes. In another bowl, blend the eggs, egg white, remaining ¼ cup milk and vanilla bean paste. Add this mixture to the flour mixture in 2 additions, mixing for 2 minutes on medium speed after each addition.
Divide batter evenly among cupcake liners. Bake for 15 - 20 minutes or until an inserted wooden toothpick comes out clean. Allow to cool completely.
40 -45 lollipop sticks
1 bag of chocolate candy coating morsels (Hershey's or Ghirardelli)
5 graham cracker cookies or other gluten-free cookie option
Unwrap cupcakes from liners and place into a large bowl. Break up the cupcakes into small to fine sized crumbles by rubbing the cupcakes together.
Scoop chilled Pumpkin Pie Frosting into bowl of cupcake crumbles and mix together thoroughly with clean hands or rubber spatula.
Roll small to medium sized balls in the palm of your hands and set on aluminum covered cookie tray. Melt a handful of chocolate to coat tips of lollipop sticks. Insert sticks into ball about midway.
Set tray into fridge and let chill for about 30 minutes. Once chilled and firm remove tray from fridge. Melt the remaining chocolate and use rubber spatula to help coat the balls in a thin layer of chocolate.
Once a cupcake pop is coated in chocolate, dip into bowl of crushed graham crackers and coat completely in sprinkles. Set in a mini cupcake liner or secure stick upright in a styrofoam block to harden. Cover and refrigerate overnight to completely chill pops.