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Healthy vegan filled apple cupcakes - hold the caramel and more...

Healthy vegan filled apple cupcakes - hold the caramel

Yes, cupcakes can be...well, if not healthy, not totally unhealthy. Check out these apple cupcakes by Naturally Cupcakes in Columbia, Missouri - click through to find out more about her baking process.





I started with a simple vegan cupcake recipe and added spices to the batter to enhance the apple goodness that would be the filling. I added cinnamon, allspice and nutmeg, though ginger would be great as well.



Sixth Birthday Bash *Official* Poster & Artwork

I am so excited to announce that the *OFFICIAL* poster is now available for our 6th Birthday Bash!





Tuesday, December 7, 2010 in Seattle, WA we will be celebrating our 6th birthday!  Can you believe it?!? SIX YEARS of blogging non-stop about cupcakes!! So hurry...

Tickets are only $20.00 and are going FAST!! Get yours now before they're gone!

Click Here to Get Tickets

Webpage: http://cttcbirthdaybashwa.com/
Facebook: http://www.facebook.com/pages/Cupcakes-Take-the-Cake-6th-Birthday-Bash/147285218650321
Twitter: http://twitter.com/CTTC_BDayBashWA


Thanksgiving turkey and autumn cupcakes

You can see more of these festival turkey and autumn themed cupcakes in this Flickr set.











Cupcake recipe: "My Mom Didn't Like You Anyway" cupcakes by Erin Bolger from The Happy Baker

We're excited to let you know that the cookbook The Happy Baker: A Girl's Guide to Emotional Baking by Erin Bolger, previously only available in Canada, is now for sale in the US (link above is to Amazon.com). And...Erin has kindly shared with us her recipe for "My Mom Didn't Like You Anyway" cupcakes - what fun!

Visit Erin's official site for more information and recipes, and look for her web series on FoodNetwork.ca this fall. You can also follow her on Facebook, @thehappybaker on Twitter and YouTube.




author Erin Bolger



“MY MOM DIDN’T LIKE YOU ANYWAY, CUPCAKE”
WELL, SHE DIDN’T … GET OVER IT.


2 cups sugar
3/4 cup cocoa
2 cups all purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt

2 eggs
3/4 cup vegetable oil
2 tsp. vanilla extract
1 cup buttermilk

1 cup boiling water

Preheat oven to 350˚F (175˚C)

Line cupcake tin, makes 18 cupcakes.

In a large bowl sift together dry ingredients.

Add eggs, vegetable oil, vanilla, and buttermilk.

Beat with a mixer on medium speed for a couple of minutes until smooth and silky. Stir in boiling water until blended.

Fill muffin tins with batter; bake in oven for 22-25 minutes. Let cool.

Mom’s Best Ever Icing

1/4 cup butter, softened
2 tbsp. cocoa
2 tbsp. hot water
2 cups icing sugar

Combine the butter, cocoa and hot water.

Gradually add the icing sugar until smooth and creamy. Ice cupcakes and enjoy!

Store cupcakes in an air-tight container in a cool dry place. Best eaten within a couple of days.



Art-inspired cupcakes for Sugi POP! exhibit, Portsmouth Museum of Art

These cupcakes are all by Wild Orchid Baking Company of North Hampton, New Hampshire, and were created for the opening of the Portsmouth Museum of Art's latest exhibit, Sugi POP! Each cupcake was inspired by a different artist being shown. Visit wildorchidbaking.com for more information about their cupcakes and Halloween treats. See more photos in their Flickr account.


inspired by Yoshitomo Nara


Inspired by Nara, KAWS & Murakami


KAWS, Astro Boy & Murakami cupcakes


anime cupcake



Halloween skull cupcakes at Swirlz in Chicago

Chicago's Swirlz Cupcakes is selling these Halloween cupcakes from October 22nd to October 30th, but you can call them now at 773-404-2253 for pre-orders (and tell them you heard about it on Cupcakes Take the Cake) or visit www.swirlzcupcakes.com for more information. They're all done in house, including the custom skull garnish. These and their regular cupcakes are $3.50 each, or $40 for a dozen.



And what's in these cupcakes? From their Facebook page:

Our deliciously moist chocolate cake filled with a fluffy marshmallow center, layers of chocolate ganache and marshmallow buttercream, topped with a happy skull & cross bones!



Jack Skellington chocolate cupcakes and crime scene cupcakes

These cupcakes are all by Jen from the blog Jersey Girl Kitchen, where you can go for the recipes to the Jack Skellington chocolate cupcakes, perfect for Halloween, and her crime scene cupcakes, which are both charming and a little disturbing (not her artwork, just the idea of crime scene cupcakes). They also work for Halloween, and you can click above to get her recipe for double vanilla cupcakes and vanilla bean buttercream.



Jen writes:

With Halloween quickly approaching, I was inspired to make some Burton-themed cupcakes, and of course, I chose to go with my favorite character of his: Jack Skellington. The cupcakes are my basic chocolate cake recipe with a simple chocolate buttercream frosting. The "Jacks" are jumbo marshmallows, with faces drawn on them using Americolor Gourmet Writer food coloring pens. (They're available in a rainbow of colors or in black only, and they're well worth the investment.) I piped the buttercream using a large open star tip, and dipped the frosting into black nonpareils, trying to get them just on the ridges of the frosting, so that it would sort of mimic Jack Skellington's neckwear. Stick a lollipop stick into the bottom of marshmallow, and the other end of it into the center of a frosted and decorated cupcake, and you've got yourself an edible Jack Skellington!



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