Dinner or Dessert?


Is it dinner? Is it dessert? I say make it both!

I was inspired to make these cupcakes from one of my all time favorite baking books, Hello Cupcake. I have passed by these cupcakes time and time again while working on other projects. And finally the perfect occasion presented itself!

It was our friend Adam's birthday. You see, Adam is Italian and loves to cook. And hollicakes had a lightbulb moment...make spaghetti and meatballs cupcakes!

In addition, I wanted to share with you guys my take on "box mix secrets". AKA how to make box cake mixes taste like homemade! (or close to it!)

I started with these pretty basic ingredients.


So my white cake mix said to add 1 1/4 cup of water, 3 eggs & 1/3 cup oil.

Instead I added 1 1/4 cup of vanilla almond milk, 4 eggs and 1/3 cup oil. I would never use water in a cake mix. Instead switch it out with milk, almond milk, soy milk, or coconut milk. Something that will give it that extra rich yummy-ness.

The extra egg also gives it another level of rich. And you can switch out the oil for butter, but in this case I did not.


Behold, perfect white cupcakes!


I made a standard buttercream frosting, adding 3 drops of yellow food coloring and 1/2 teaspoon cocoa powder to give it the same color as noodles!


OMG. Look how cool that looks! It really couldn't be easier, you just pipe the frosting randomly. Swirls, loops, whatever!


Get crazy with it! Swoop the frosting over the edges of the cupcakes too!


Next, take your fererro rocher candies and toss them in low sugar strawberry preserves. (Why low sugar? It has the best marinana-red color.)


Dollop the "meatballs" over your frosting "noodles"!


Grate some white chocolate "parmesan cheese" over the top...


And there you have it. A unique dessert for the pasta lover in your life!


All I can say is driving to lunch with spaghetti cupcakes sitting in your lap is scary!!


Happy Birthday Adam!



Chipotle Burrito Cake

So one of my best friends Kellen drove ALL the way to South Carolina for college, and for her going away party I made this Chipotle-inspired cake!

Backstory... when we first met we went on a Chipotle binge and ate there everyday for about a month straight. Unhealthy, I know. But it happened!

Everything on this cake is sweet, even though it looks savory.

The burrito “tortilla” is made of vanilla genoise cake, you can find the recipe here.

The cake batter is spread in a thin(about 3/4” thick) rectangle on parchment over almost the entire cookie sheet, then baked about 20 minutes. The secret here is that you don’t over mix when you add the flour, since there is no baking powder/soda in this recipe, the batter will fall flat easily.

Another tip, something I learned from my baking teacher back at school, once the cake is out and cooled for about 5-10 minutes, lay out a CLEAN kitchen towel the size of the cake. Dust with powdered sugar, then flip the cake onto it. Slowly peel back the parchment, then gently roll the cake up in the towel like a swiss roll. Doing this allows the cake to cool and form to the shape it will eventually be in later. Make sure you use enough powdered sugar, or else the cake will stick to the towel, and we don’t want that! If you cool it completely then try to roll it, it is more likely to break/crumble.

Once cool, unroll cake and spread thin layer of chocolate frosting(any kind will do!), staying about an inch away from the edges. Then slowly and gently roll your burrito back up, this part is probably the most challenging.

I’m so sorry, this probably sounds hard and I don’t have any pictures to help you out! I decided to make it last minute so I didn’t have enough time to stop and take pictures every step =[ I wish I would have!

The chips are made from store bought, already made pie dough! Just unroll, cut triangles, sprinkle with sugar, and bake until lightly toasted! The “guac” is simply whipped cream colored green!

The rice is sprinkles, lettuce is shredded coconut + green food coloring (put coconut and coloring in a plastic bag and shake!), and the cheese and tomatoes are made out of fondant.

Good luck at school Kellen, love ya!!


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!

Penguin Cupcakes

March is a month full of birthdays! Not to mention mine! I had my 21st birthday on March 18 and it was amazing! But another one of my best friends has a birthday 2 days after mine! And I promised him that I’d make him the Penguin Cupcakes from Hello, Cupcake.

I baked a batch of 12 vanilla cupcakes, nothing super fancy because they need to be sturdy to support all the penguin-ness that is about to happen!

Getting all the littles pieces ready to assemble.

The first little guy.

The catch of the day!


The penguin family!

Happy Birthday Shawn!


Green Velvet Mini Cupcakes!

So today was St. Patrick’s day, one of my favorite holidays (not just because it’s a day before my birthday either!). And for the past few weeks I’ve been seeing these cute little green velvet cupcakes around. For instance, Sprinkles featured their version of the green velvet cupcake today as well, which were a yucky brownish green instead of outright green! (pictures of that later!) The recipe I used was from, click HERE to check it out or read below!

Green Velvet Cupcakes
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil (I used 1 1/4)
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. green food coloring

Preheat oven to 350 degrees. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cupcake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 15-20 minutes or until a toothpick inserted comes out clean. Store the cupcakes in an airtight container. Then make the frosting.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away.

Time for some pictures!

My adorable assistant was nice enough to get all the ingredients out for me =]

The eggs, oil, buttermilk, vinegar, and vanilla.

Add the food coloring!

Add the wet ingredients to the dry ingredients in a mixer.

Yummy green batter!

Into the mini cupcake pan.

Out of the oven!

Frosted and ready for me to take to work! (Yeah that’s right, if you work with me I bring treats.)

I also added some lime green edible glitter to the tops of these cupcakes. Its hard to see in the pictures, but awesome in person!

All done! Check back soon for some birthday treats!
<3holli

Birthday Hippie Cupcakes!

So one of my best friends Caitlin requested tye-dye hippie cupcakes for her birthday! Not just any old birthday, it was her 21st birthday! So i knew I had to make them look amazing! So I decided on a white vanilla cupcake recipe, to make sure I get the brightest colors! And again with the Swiss Meringue Buttercream, strawberry flavored this time! Find the recipe for both HERE.

I mixed up the frosting, then separated it into five bowls (soup bowls to be exact, ha)

Swirled together!

Out of the oven, soo rad.

Strawberries in the blender for the frosting.


The finished product!

Happy Birthday Caitlin! =]

Girl Scout Cookie Inspired.

Around the beginning of March, every year, you start seeing them. Moms and little girls practically attack you when you walk out of the grocery store. Little neighbor girls start knocking on your door. It’s the Girl Scout Cookies.....I pretty much can’t resist. I starting thinking about the different combinations of my favorite flavors and it hit me, GIRL SCOUT COOKIE CUPCAKES. I must have thought about these cupcakes for a few months before actually making them, throwing around different cake and frosting flavors that would closely resemble the cookies in my head. The first cookie flavor I knew I had to make was Tagalong, there’s just something about peanut butter and chocolate I can’t say no to. Later I also decided on Thin Mints and Samoas as well!

Here was the crazy process (all recipes are at the end of the post!):

I started off using Martha Stewart’s Yellow Buttermilk Cupcake Recipe. I originally wanted about 18 of each Girl Scout Cookie flavor. This recipe makes 36, so I decided to use half for the Samoa batch and half for the Tagalong batch. For the Samoa’s, I baked off 18 of the yellow cupcakes in purple liners and set the cupcakes and the other half of the batter aside.

Then I took the other half of the vanilla batter and turned it into the Tagalong cupcakes. How did I do this? Well in Martha Stewart’s Cupcake Book she features Peanut Butter-Filled Chocolate Cupcakes, and I mixed up the part used for the peanut butter “filling” and added filling to my vanilla cupcakes!

The vanilla batter and the peanut butter filling.

On to the Thin Mint Cupcakes....

Unfortunately I was so busy doing too many things at once I didn’t take any pictures during the process of the Thin Mint cupcakes =[ But here is what they looked like when they came out of the oven!

I used Martha Stewart’s Mint Chocolate Cupcake recipe for the cake. It made 18 cupcakes as well.

Samoa, Tagalong (I swear there’s peanut butter filling inside!), Thin Mint.....just waiting to be frosted.

For the past month or so I’ve had an obsession with Swiss Meringue Buttercream, so for the Tagalong and Thin Mint cupcakes I decided to make some Chocolate Swiss Meringue Buttercream. SO AMAZING!

Whipping up the sugar and eggs, add the butter!

Melt some chocolate.

And you have some delicious, fluffy frosting! (recipe is at the end!)

Piped onto the Tagalong cupcakes.

Then I made a quick batch of ganache and drizzled it over the frosting!

And the Tagalongs are complete!

Next; completion of the Thin Mint.

Once the cupcakes cooled, I added a thin crumb coat (what’s that? A thin coat of frosting that secures the crumbs of a cake when dipping or frosting so they don’t get mixed in with the frosting) with the leftover chocolate buttercream. I kept the leftover ganache as well, reheated it, then dipped the tops of the cupcakes! Before the ganache set up completely, I sprinkled some lime green edible glitter on top!

And done with the Thin Mints! (I think they were the easiest.)

Finally, the completion of the Samoa Cupcake.....

I started off by dipping the tops of the cupcakes in ganache. Then adding a big spoonful of the coconut caramel topping!


Next I drizzled some of the ganache on top for the chocolate stripes, just like the cookies.

How to make the Girl Scout Cupcakes....

Martha Stewart’s Yellow Buttermilk Cupcakes

3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Fill 18 baking cups with purple liners with batter 3/4 full, bake for about 20 minutes or until toothpick inserted comes out fairly clean. Set aside the rest of the batter. Make Peanut Butter Filling.

Peanut Butter Filling:
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup confectioner's sugar, sifted
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Stir together all ingredients until smooth.

Line 18 more baking cups with red liners. Scoop one tablespoon of vanilla batter into each cup, then a teaspoon of the peanut butter filling, then one more tablespoon of the vanilla. These took a little bit longer to bake, between 25-30 minutes.

Samoa Coconut Caramel Topping
2 cups shredded coconut
7 oz chewy caramels
2-3 teaspoons milk

Heat caramels in microwave for 30 seconds intervals until melted, then stir in milk and coconut. Place spoonfuls on top of ganache-dipped cupcakes.

Chocolate Mint Cupcakes
-makes 18

1 1/2 cups all-purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

Find the ganache recipe HERE.

Enjoy my baking lovers!


Brownie Cupcakes!

Hi again! This has been a busy baking weekend for me! My boyfriend's brother's 16th birthday is today (March 1st!) and I promised I would make him some brownie cupcakes. It is even under my birthday requests! So I got out one of my favorite books, Martha Stewart's Cupcakes, and found the perfect recipe! Brownies with a mini Peppermint Patty hidden inside!

Mint-Filled Brownie Cupcakes
8 oz. semisweet or bittersweet chocolate, coarsely chopped
½ cup unsalted butter, at room temperature
1 cup sugar
¾ tsp salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder
12 small chocolate covered peppermint patties, such as York

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners. Place chocolate and butter in a heat proof bowl set over a pan of simmering water. Stir occasionally until just melted, 4 to 5 minutes.

Remove from the heat. Whisk in the sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth.

Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with another heaping tablespoon of batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.
Recipe found HERE.
For topping I whipped up 1 cup heavy cream and 2 T of powered sugar! And don't forget the chocolate sprinkles!



Happy Birthday Ryan!
<3holli

Peanut Butter Pup Treats and some last minute Cake Pops!

Hey everyone!

 This past weekend my mom's best friend got a new puppy Oliver, so I was inspired to make some homemade doggie treats! (My two pups may have also influenced that decision...) I found a great recipe at or HERE.
And I also had a cake leftover from a project in my baking class, no one was eating it so I turned it into some Cake Pops! While I was tending to the Cake Pops, my adorable neighbor Avalon totally took over the kitchen and finished the Pup Treats, along with a little help from mom.
the cookie cutter queen!

pup treats hot out of the oven.

made little gift bags for the other dogs in my neighborhood

Cake Pops!

Treats for humans and dogs!

Happy baking!

More Butterfinger Cupcakes...

My cousin Ashley sent me this picture along with how she made them!

"I used a chocolate cake mix store bought and I bought a bag of fun size butterfinger. Made the cake as directed on box and added about half the chopped up butterfinger into the cake mix. I used vanilla frosting and used the remaining butterfinger pieces on top! "
Mmm I wish you didn't live so far away so I could try one!

LA Cupcake Challenge!

Best Traditional, Best Original, and Best Overall.
Here are some pictures!
(I would like to thank Kate for the majority of these pictures, my camera had a bad day!)
The Cake Shop.
- Red Velvet and Orange Cranberry
On February 20, 2010 I was lucky enough to attend the LA Cupcake Challenge for the first time! It was at the Hollywood Renaissance Hotel and my friend Kate, a fellow cupcake lover, joined me for the event! We sampled 40 mini cupcakes that were featured by 25 different bakeries! As you can tell from the picture above, I had sticky fingers pretty much the entire time. The cupcakes were judged based on three different categoris,

Charmed Cupcakes.
- Red Velvet and Blueberry

Big Man Bakes.
- Red Velvet (my favorite) and Carrot Cake

My Delight Cupcakery.
-Breakfast Cake and Key Lime

Hansen Cakes.
-Wedding Cupcakes

Speakeasy Sweets.
- Irish Car Bomb and Amaretto Sour

Meringue Bake Shop.
- Pretty Woman and Pigs on Tap

Jus Minis.
- Red Velvet and Caramel Banana

Friandise Pastries.
- Sticky Toffee Pudding and Coconut

they had the cutest headbands

Blue Cupcake.
- Sweet and Salty Vanilla and Pumpkin

- Lucky Charm and Little Penguin

-Hot Chocolate and Bananas Foster.
Two Parts Sugar.
-Vanilla Throwback and Chocolate Covered Strawberry

Fairy Cakes.
- Pumpkin White Chocolate and Vanilla Bean Almond Dream

 We had so much fun sampling all these delicious cupcakes! Next time I'm definitely bringing something to carry all of them in. Some got squished in my box...

time to eat....



That is the look of a sugar coma.

With the Nesquik Bunny!

And I also got to meet one of my favorite bloggers, Elise from =]

Meringue Bake Shop was having a giveaway and Kate won! She got lots of sweet stuff, like a cupcake carrier, cupcake ring, bacon cards, an apron....

I can't wait to go back next year, with a cake box!

Cupcakery Reviews!

So I decided that I am going to start hitting up all kinds of bakeries in southern California and start up a review page! My boyfriend/assistant Dylan was sweet enough to take me to two different local bakeries this past Valentine's weekend! Lucky me =]
First we went to The Frosted Cupcakery in Long Beach.

I got a Red Velvet and he got the monthly flavor, Cherry Chocolate Chip! And I even got a new tshirt that says "Frosted is for Lovers" soo happy about that! =]



he likes to snap pictures of me with cupcake in my mouth....

 The NEXT day........ SusieCakes in Newport Beach.

Once again I got the Red Velvet, Dylan picked out the Peanut Butter. And we decided on a third, the Cupcake of the Month, Sugar and Spice, vanilla cake with cinnamon sugar frosting.


Peanut Butter.

Red Velvet

As you can probably see, our cupcakes rarely make it home...

My Review:
I liked the Red Velvet cupcake at The Frosted Cupcakery better than the one at SusieCakes.They both tasted good, but overall the cupcake at Frosted tasted a little bit better! Maybe cause it was Valentine's day =] It had a little less frosting than SusieCakes, which is okay with me. I'm more of a cake lover anyways! They were both very moist and very rich. Although the cupcake at SusieCakes was a little redder, I think the one at Frosted was a tad bit bigger. The Sugar and Spice cupcake was a little bit dryer than the Red Velvet, but still very delicious. The cinnamon sugar frosting was amazing! And the vanilla cake even had some cute red confetti in it.
Dylan's Review:
“While nothing was quite as delicious as any of the treats Holli makes, ALL of the cupcakes I go to try were incredible. One thing I really liked about both The Frosted Cupcakery and SusieCakes was that they had extremely moist cupcakes and they didn’t overflow the cupcakes with frosting like some of the other bakeries. All in all, I actually preferred the cupcakes at SusieCakes, although when I go back to Frosted to try the ice cream filled cupcakes I may have to change my mind. My favorite overall cupcake was definitely the peanut butter one from SusieCakes, but that may just be because I’m a Peanut-butter-aholic.”
If anyone wants to visit either of these bakeries, here is the info. More reviews coming soon!


2043 Westcliff Drive #104
Newport Beach, CA 92660

Had enough Valentine treats yet?

I haven't!! And I also had too many Valentine cupcake liners laying around saying "put me to good use holli!" sooo I pretty much had to make some more cupcakes! First I made some strawberry cupcakes (from the box, don't shoot me, box cakes are legit when you're short on time....and money). But to spice these up I whipped up some heavy cream and filled them! Then I made some chocolate ganche and dipped the tops of the cupcakes. I still have a ton of ganche leftover...what to do...hmmm. Anyways, I also had a box of Valentine Funfetti cupcakes, and I topped them with Strawberry Kool-Aid flavored frosting. Amazing. They came out like this:

The process...

The Strawberry-whip-cream-chocolate-ganche cupcakes!


The Funfetti Strawberry Kool-Aid cupcakes!


My friend Mikaela from baking school was over, and she made delicious homemade lemon cupcakes with a lemon curd, and used some of my leftover whip cream for topping. The perfect sweet/sour combination! Here are some pictures of how hers turned out.


If you guys want to try either of these recipes at home, this is what you'll need.
Strawberry-Whip-Cream-Chocolate-Ganche Cupcakes
   For the cupcakes:
- 1 box strawberry cake mix (mine made 21 cupcakes)
   For the filling:
- 1 cup heavy cream
- powdered sugar, optional & to taste (I used about 1/3 cup)
   For the ganche:
- 8 oz. semisweet or bittersweet chocolate (I used semisweet chocolate chips)
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
Make cupcakes as directed on box, I used cute Valentine liners I found at Target.
Once cooled, put 1 cup heavy cream into a mixer, and whip until thick and peaks form. I added my powdered sugar a little bit at a time just to give it a little sweetness, you don't have to use any if you don't want to. Use a disposable piping bag with a small round tip and fill it with the whip cream. Stick it into the center of each cupcake and squeeze for about 2 seconds. I used a small offset spatula to smooth out the tops, some whipped cream oozed out the top of my cupcakes.
Then heat up the 3/4 cup heavy cream and 2 T butter in a small saucepan. Once simmering, pour over 8 oz chocolate in a heatproof bowl. Let sit for about 2 minutes, then whisk until chocolate is melted.
Dip the cupcakes, and use spinkles while chocolate is still wet, if desired.
Funfetti Cupcakes with Kool-Aid Frosting
   For the cupcakes:
- 1 box Valentine Funfetti cake mix (mine made 24 cupcakes)
   For the frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 1/2 cups powered sugar
- 1/4 cup milk
- 1 .14 oz packet of Strawberry Kool-Aid ( I only used 1/2 teaspoon, its VERY sweet)
- 1/2 teaspoon vanilla extract
Bake cupcakes as directed on box. While cupcakes are cooling, cream butter in mixer. Alternate and slowly add powdered sugar and milk, Add vanilla and Kool-aid to taste. Be careful, it gets very sweet very fast!
Once the cupcakes are cooled, frost as desired. I used a pastry bag with a star tip to frost mine.
Happy Baking!

<3holli

Valentine Cupcake Pops!

A sweet thanks goes out to for this recipe! I found it a few months ago and have been DYING to try it out. I really wanted to do a red velvet cake but the Target by my house was out, so I got the next best thing, Devil's Food Chocolate! I baked it in a 13x9 pan, and while it was in the oven my cute assistant cut out hearts from the styrofoam for me =]

Once it was semi-cooled (I was a little too excited to start forming these cute little cupcakes) I crumbled it into a bowl, along with a container of cream cheese frosting.

 Once it was mixed we started forming balls and placed them on a cookie sheet.

 Put them into the freezer for a good 20-25 minutes, then started forming the cupcakes with a little 1.5" flower cookie cutter.

Back into the freezer for another 15-20 minutes. Got the melting wafers and styrofoam hearts ready while waiting.

Time for dipping!

Lets wrap these cute little things.

So cute.

These were so fun to make and I can't wait to give them to my friends & family for Valentine's Day! =]
Find the recipe HERE!
<3holli

Superbowl Cupcakes!

Sooo my family isn't real big on football, but we had some friends over & made dinner, so I couldn't NOT make something Superbowl themed for dessert! I did something super simple.
First I baked a batch of dark chocolate brownies the day before!

Then some dark chocolate cupcakes...

Next I drew a little football shaped stencil, cut it out, and then used it to cut out brownie shaped footballs.

Then I whipped up some vanilla buttercream and used some to pipe the laces on the footballs.

Add some green grass buttercream and TADA!

happy baking!

<3holli

S'MORES Cupcakes!

Since yesterday was National Chocolate Cake Day AND the celebration of my mom's birthday I decided to make these S'mores cupcakes! I found the recipe on (One of my FAVORITE websites!)

<3holli

Neapolitan Cupcakes

Starting off my Valentine's Cupcakes, I have been waiting for the perfect occasion to break out these neapolitan cupcakes! I used a recipe from, and instead of side by side I did chocolate on the bottom, vanilla in the middle, and strawberry frosting on top! Just like those little ice cream sandwiches I used to eat when I was little.

Enjoy! =]

Chocolate first, then vanilla!

Into the oven...

Are they done yet?

My makeshift double boiler makes the best frosting.

Finished =]

Cupcake Tower. (Thanks Lauren and Jason!)

<3holli

Mmm Butterfinger...

Yes, you guessed it, butterfingers are a weakness of mine. I'm usually more of a sour candy type of girl, but when it comes to a chocolate bar, butterfinger is where its at. So lucky for me my mom's best friend/neighbor brought over an article from Food Network Magazine with recipes for cupcakes inspired by candy bars! I'm currently a little disorganized and seem to have misplaced this article, so I'm sorry I can't tell you more about it. My cousin was in town for a week, so she helped me with these cupcakes as well.



Cupcakes For Dinner?

So if you guys haven't already noticed, my cousin Ashley is one of my favorite people to bake with (besides my handsome assistant, which you will see in some pictures very soon). And one of our favorite books to bake with is Hello Cupcake!

We decided to take on the challenge of the TV Dinner Cupcakes, and surprisingly it wasn't very hard to do. We made a batch of 12 vanilla cupcakes, and we each got a little silver tray that holds 6 cupcakes. We turned it into somewhat of a challenge of who could make the better TV Dinner, what do you guys think?

Mine is in front, Ashley’s is in back.


Happy New Year!

Sooooo I spent my New Years up in Northern California with my cousin Ashley and our families. You know what that means....cupcakes!

I did a simple vanilla cake mix (I was on vacation so I cheated!) and added a tablespoon of cinnamon to the mix! Poured the batter into gold liners, then sprinkled them with cinnamon sugar before baking! Then for the frosting I used a simple butter+powered sugar recipe then added a little vanilla and cinnamon! I used a plastic bag to pipe the frosting ( I left my piping bags at home =[ ) and decorated them with silver edible glitter and ivory pearlized sugar candy. Topped with a Happy New Years sign! =] the signs were purchased HERE at Orange Novelty Cake Supplies.

Me and my cousin Ashley on New Years Eve! Read More...

Christmas Cupcakes!

Soooo I ended up being too busy to make any crazy decorated Christmas cupcakes this year! =[ that's okay though because I did make these delicious cupcakes instead!

With a little help from my boyfriend/assistant, I made simple chocolate cupcakes piped with homemade vanilla frosting, sprinkled with white chocolate peppermint candy pieces! To make this yummy topping, all you do is melt white chocolate chips, spread it out to 1/4 inch thick on a cookie sheet, then sprinkle it with chopped up candy canes! (boyfriend did the chopping haha) Then refridgerate until firm enough to chop.

We also made some vanilla peppermint cupcakes using THIS recipe. The chocolate lover in me came out, and I spiced these cupcakes up by piping some chocolate ganache into them before frosting =]

Christmas Treats Begin

I started off the Christmas Season with some simple Holly Cupcakes...

Red Velvet Cupcakes with Marshmallow Cream Frosting. Sprinkled with a little coconut. And topped with a Red Hot and a frosting Holly Leaf!

Here they are!