Well, as the other ladies are away for Thanksgiving I better put something up to show I guess!!

I found this cute little Moldy Cupcake Crochet Pattern the other day at Gleefulthings.com, it’s free so you can download it and I’m sure any budding or experienced crochet-ers would be able to adapt it into their own flavour! Or alternatively if you don’t crochet but want one they sell them in their Etsy store and you can pick from 3 flavours.

Now that’s a mouthful! But these cupcakes look amazing! I think they would be a great substitute for pumpkin pie this Thanksgiving. But, seeing as I am attending a rather traditional Thanksgiving dinner I might just make them for my kids & DH this weekend.

From the Pastry Princess “This is a great fall cupcake, moist and full of warm, comforting flavors. The Ancho chili is a surprising but lovely treat, and the luxurious chocolate frosting seemed to temper the heat of the Ancho. I had to use every ounce of willpower to not eat myself into a semi-conscious state of sugar intoxication, as this chocolate frosting is sinful.”

2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon Ancho chili powder
pinch Cayenne
1/2 cup of packed light brown sugar
1 1/2 cups of sugar
1 cup unsalted butter, melted
4 large eggs, lightly beaten
15 ounces pumpkin puree

Preheat the oven to 350 degrees F.
Whisk together the flour, baking powder, soda, salt, and spices. Set aside.
Whisk together the sugars, butter, and eggs. Then add the dry ingredients and whisk them in. Whisk in pumpkin puree. Taste and adjust spices.
Fill cupcake papers about ½-2/3 full. Bake until they spring back to touch and a cake tester comes out clean, about 15-18 minutes. Transfer to a wire rack and let cool.

14 ounces of chocolate (I used 70% since pumpkin is quite sweet)
1 1/4 cup whipping cream
1/4 cup butter, room temperature
3 cups powdered sugar
1/2 teaspoon of salt
1/2 cup of whole milk
1 teaspoon of vanilla

Chop chocolates and transfer into a heat proof bowl. Heat the cream in a small saucepan until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, and then stir using a rubber spatula until combined. Add the butter to the chocolate, stirring until combined.
Sift the powdered sugar and whisk together with salt, milk and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.Let sit at room temperature until thickened. Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.

1 cup sugar
2 ounces butter
½ teaspoon vanilla
½ teaspoon Ancho chili powder
1 cup roasted and salted pumpkin seeds

Prepare a flat baking sheet with a non-stick baking mat or silpat.
Place the sugar in a small, non-reactive metal pan.
Cook over medium heat until caramelized in a deep amber color.
Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined.
Stir in the pumpkin seeds and spread onto prepared baking sheet.
Allow to cool and then break into shards and use to garnish cupcakes.

I recently came across the site cakespy.com and fell in love with the artwork. Owner Jessie Oleson creates delicious artwork that I’d love to have in my home. She also has an etsy shop that I will be a frequent visitor of. Isn’t this adorable?

I found these awesome little guys on Betty Crocker’s site at BettyCrocker.com.

They only take a half-hour to make and would make an adorable centerpiece or even place card holders for the kids table at your holiday feast.

1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (1 lb each) Betty Crocker® Rich & Creamy milk chocolate frosting
1 tube (4.25 oz) Betty Crocker® white decorating icing
1 tube (0.68 oz) Betty Crocker® brown decorating gel
Candy corn
Chocolate candy sprinkles

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2. Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
3. To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=41428

I was checking out Etsy just, as I’ve never really looked around it much and found this fab pair of underwear!!

They retail for $12 and are yet more proof that cupcakes aren’t just for the kids ;)

Natalie from Bake & Destroy sent me an e-mail and told me about this adorable bath mat that she has in her bathroom. You can find this at modcloth.com. I don’t know about you but I’d love to have this mat in my bathroom. It’s just so.. cheery and delicious. After seeing this, I had to browse even further. I stumbled upon a few other cupcake related items.

This adorable scarf. By Wooden Ships, this handmade scarf is cute enough to wear over a t-shirt but perfect for tucking into a coat. Incredibly cozy - in soft, animal-friendly acrylic - and with a delicious cupcake appliqué!

Today, I ventured out and bought the things to make Green Tea Cupcakes. I made my own version of the recipe that the Cupcake Bakeshop had posted. Instead of making my own tapioca filling, I used tapioca pudding and it was delish. I used her green tea cream cheese frosting, but it ended up being really runny (a mistake I made by adding too much water to the green tea powder) so I resorted to the premade vanilla frosting I had and it turned out great. Yum! I filled the cupcakes with the tapioca pudding, and then topped the cupcake off with a flower. It was a lot of fun.

These adorable Cupcake Christmas Cards are the super sweet design of Nikki Mans. I think its the perfect way to spread the cupcake love at Christmas time.

$10 will get you 6 cards and crisp white envelopes. Cards measure 4 1/4″ x 5 1/2″. Inside is left blank so you can write your own sugary greeting.

Thanks to Cupcakes Take The Cake for the awesome mention and nice post about our site, on their blog today! What a nice treat :)

Then check out this uber-cool cupcake wrapper table made by Jellio.com:

So if you’ve got a spare $750 lying about, you should really think about getting this ;)

Because why wear black when you can wear cupcakes?!?

Moments like this make me wish I had a little girl in my house instead of a big third grader now.

I found this sweet dress on a site that I have not been to before but if they have this yummy cuteness I’m quite sure they have treasures galore. Like this super cute dress that fills my cupcake craving.

This dress retails for $69.95 at Lilliputians NYC Boutique.

Yes, Etsy is my absolute favorite virtual handmade market place evah! A person can find almost anything there and is sure to be delighted with every purchase.

Fat Daddy Bake Shop is just such a store on Etsy. Forget a woman becoming President, this woman could rule the world with her cupcakes, I’m serious!

She has great flavors to pick from like PMS Chocolate Overload (pictured), Plain Jane in a Party Dress, Cookoo for Coconut, Bare Naked Lemon Lime (BNLL) and Red Velvet Revolution to name just a few. And if you don’t like what she is offering, well then she let’s you custom order.

Pretty sweet!

You can get a Cupcake bra and pantie set for under $16 (before taxes of course.)