Cookies are good too...!

Everyone knows I love cupcakes, but cookies come in a close 2nd. So when I saw this recipe for Strawberry Milk Chipsters on I knew I had to make a batch. The recipe calls for Nesquik Strawberry Milk Powder ( YUM ) and white chocolate chips. Sounds like a perfect combination to me. They were so simple too! Find the recipe

All mixed up.


My First Attempt at Red Velvet...

Believe it or not Red Velvet is my favorite cake flavor! And I was really in the mood to bake the other day and could not think of anything! I was flipping through a couple of my cupcake books and saw a recipe for Red Velvet, and I knew that was my mission for the day.

In the mixer...


Red Velvet Cupcakes
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Soo my cream cheese frosting was suppose to turn out light and fluffy! But it didn’t turn out that way, a little bit gooey instead. But that’s okay because it still tasted amazing!

I took them to work the next day, and lets just say they were pretty much gone before I even left =]

Happy baking


Skateboard Cake?

Back in February it was my cousin Cayson’s 10th birthday, and his sister Ashley worked for hours and hours to make him a cake that looks just like his skateboard! This is what she had to say...

For my brothers 10th birthday I decided to surprise him with a replica of his own skateboard! I used a french vanilla cake mix and split the batter between a square cake pan and a round cake pan. I put the square cake piece in the middle and cut the round one in half and stuck it on both sides of the cake. I then trimmed it so it sloped down on the sides. I used neon food coloring for the frosting and used twinkies for the trucks and ding dongs for the wheels! The look on his face when he saw his cake was priceless!”

I loved the twinkie and ding dongs the most! =]

picture of the actual skateboard....

Happy Birthday Cayson!

Red Velvet Cheesecake...

I finally was able to try the red Velvet Cheesecake from Cheesecake Factory! As my boyfriend and I waited for our huge slice to be boxed up, we looked at the poster that showed all the calorie counts of each type of cheesecake. And down at the VERY bottom weighing in at 1590 calories was the Red Velvet Cheesecake. OH MY GOD. That is almost a whole day’s worth of calories in one piece of cake!! We shared it, of course, and it was so good it was worth every single calorie =]

Sorry I didn’t end up with a better picture, I barely had time to snap this one on my phone before we dug in....


Cupcakes for Breakfast!

So this post is a little bit late! Oh well though. A few weekends ago, more specifically my 21st birthday weekend, we decided to have a recovery brunch on Sunday. My friends and family all brought their best breakfast item to share. My cousin Ashley and I decided to do Breakfast cupcakes, of course!

I did Buttermilk cupcakes with Maple Swiss Meringue Buttercream and real bacon pieces on top!

The frosting ended up a little bit watery, but they still tasted amazing!

Ashley made French Toast Cupcakes!

And I know this doesn’t have anything to do with baking, but my boyfriend Dylan made his famous Cinnamon Bacon! And it looks too amazing to not include in this post...

My plate!

You can find the recipe for the buttermilk cupcakes
HERE. And the recipe for the Maple Swiss Meringue Buttercream HERE.

Happy Baking!