Archive for November, 2007

Cupcake Spat-u-la

By on Friday, November 23rd, 2007

Whatever you’re whipping up, it’ll be a treat to cook with this whimsical spatula. Transparent silicone head with the perfect balance of stiffness and flex is heat-resistant up to 900 degrees, with a sweet little cupcake enclosed inside. Suitable for stovetop use.


This spatula can be found on the Crate & Barrel site.


Cupcake Crochet Pattern

By on Thursday, November 22nd, 2007

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, 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.

Cupcake Placemat Tote

By on Tuesday, November 20th, 2007

This adorable tote can be found at Tote bag made out of brand new placemat’s appliquéd with a cute little cupcake. Heavy duty brown webbing handle.

Measurements: Approximately 12.5 inches from handle to bottom and 14 inches wide.


Pumpkin Chili Cupcakes w/ Ganache Frosting & Pumpkin Seed Brittle

By on Tuesday, November 20th, 2007

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.”

Pumpkin Cupcakes
adapted from Martha
Makes about 24 cupcakes

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.

Chocolate Ganache Frosting
Adapted from Cupcake Bakeshop

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.

Pumpkin Seed Brittle

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 Spy Something Sweet

By on Tuesday, November 20th, 2007

I recently came across the site 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?

Turkey Cupcakes…

By on Tuesday, November 20th, 2007

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

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.

Cupcake Undies!

By on Tuesday, November 20th, 2007

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 ;)