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If you're like me and you LOVE baking and cooking, boy are you in the right place?!

Here you'll find recipes and techniques that have worked well for me, as well as new ones. I'm still learning too!

I've decorated cakes professionally for over a decade, so if you have any questions, about anything that's posted here feel free to ask.

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Choco-mint Cupcakes with Vanilla Buttermint Buttercream Frosting

Choco-mint Cupcakes with Vanilla Buttermint Buttercream Frosting

These are soooo decadent. They are made with an old fashioned style chocolate cake, stuffed with a chocolate ganache center and frosted with vanilla butter-mint frosting. I don't make these often, because I tend to eat way more than I should. This recipe yields about 30 cupcakes.

You are going to LOVE them! 

You'll need: 

  • 1 cup of butter (room temperature) 
  • 2 1/2 cups of granulated sugar
  • 2 eggs
  • 2 cups of buttermilk
  • 1 tablespoon of butter-vanilla extract
  • 2 teaspoons of peppermint extract
  • 1 1/2 cups of cocoa powder
  • 3 cups of flour
  • 2 tsp of baking soda
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt

Plus:

  1. 1 half recipe of Simple Chocolate Ganache
  2. Vanilla Butter-mint Buttercream recipe below

 

Add the butter and sugar to a large mixing bowl.

Butter & Sugar

Butter & Sugar

Cream the butter and sugar together for about a minute.

Butter & sugar creamed

Butter & sugar creamed

Once the butter and sugar are creamed together add the eggs, one at a time, mixing completely before adding the second egg.

 

Add 1 egg at a time to the creamed butter

Add 1 egg at a time to the creamed butter

Combine the eggs with the butter and sugar and then add in your extracts. (If you can't find the vanilla-butter combination extract then just use a teaspoon and a half  each, of vanilla and butter extract.) Combine thoroughly. 

 

Add extracts after eggs are combined

Add extracts after eggs are combined

In a separate bowl sift together all of the remaining dry ingredients. (Flour, cocoa powder, salt, baking soda and baking powder)

 

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Add half of the dry ingredients to the mixing bowl with the butter and sugar, and add 1 cup of the butter milk. Mix thoroughly. 

 

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Repeat with the remaining sifted ingredients and buttermilk, until it is all mixed together.

 

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Line a muffin tin with cupcake liners and fill about 2/3rds of the tin with batter. 

 

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Roll small balls of the chilled ganache in your hand and place on the cupcake batter.

 

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Top with a little more cake batter, just enough to cover the ganache, and bake at 325 degrees for 25 to 28 minutes. 

 

Ganache is covered

Ganache is covered

Ice with Vanilla Butter-mint Buttercream icing.

For the icing you will need 1 full recipe of my Buttercream icing. (click on buttercream icing for the link) To that add 2 teaspoons of peppermint extract and 3 drops of leaf green food coloring. 

 

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Vanilla Butter-mint icing

Vanilla Butter-mint icing

And the finished product! You can top them with any kind of sprinkles you want!

TADA!!

TADA!!

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