Tag Archives: Cupcakes

Easter Treats!

27 Apr

For Easter Sunday I made carrot cake cupcakes with cream cheese frosting and topped them with tiny bunny and chick fondant cutouts. This time I substituted the flour with whole wheat flour and they came out tasting just as great (if not better).

A good lesson learned with this baking experience is that you shouldn’t put the fondant shapes on top of the cupcakes until right before you serve them. Since the temperature really warmed up on Sunday, the fondant bunnies and chicks started to melt away on top of the cupcakes. It was upsetting, but now I know for next time and I will definitely read more about how to prevent fondant from melting or getting too soft.

I also made rice crispy treats in the shape of eggs for the holiday. After seeing a Kellogg Rice Krsipy commercial with them, I thought they’d be a great dessert for Easter, especially since my brother and I don’t actually like hard-boiled eggs. I put sprinkles on some and left others plain. They came out looking really cute!


DC And Cupcakes!

19 Apr

On Saturday my parents and I visited DC. Unfortunately the weather wasn’t what we had hoped for, but we tried not to let the terrential downpour stand in our way. Before hitting up all the monuments, I thought it would be a great idea to show my mom Georgetown. This was her first trip to DC, so I figured where better to start then on preppy M street.

When we passed Georgetown Cupcake I didn’t plan on waiting in line, (yes there was even a 45 minute wait for cupcakes in the rain) but my mom wanted to taste the deliciousness for herself. We let my dad walk around and we waited patiently. Finally, we made it inside and ordered away. Since we were getting cupcakes for my brother and my friends, we left with an entire dozen.

Perfectly awaiting to be eaten in their big pink box were red velvet, chocolate and vanilla, coconut, key lime, and chocolate ganache cupcakes. One of my favorites is their red velvet, but a new one I experimented with and loved was a simple vanilla cupcake with chocolate frosting. I had never had their chocolate frosting, so this was an awesome treat. It was just right–not too sweet or sugary, but had that autehntic rich chocolately taste.

These cupcakes definitely brightened up our rainy day. My mom absolutley loved her cupcakes and was impressed.

Banana Nut Cupcakes

14 Apr

Banana Nut Cupcakes

Serves 12 cupcakes


1 cup Whole Wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick softened butter
1/2 cup sugar
1/4 cup vanilla or plain yogurt
1 1/2 teaspoons vanilla extract
2 eggs
3 ripe bananas, peeled, and mashed
1/2 cup chopped walnuts


Preheat oven to 350 degrees.
Line muffin pan with cupcake liners.
In a medium bowl, combine whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add butter and sugar. Beat with a electric mixer until combined.
Add yogurt and vanilla extract.
Slowly beat in eggs, one at a time.
Incorporate the dry mix with the wet mix until thoroughly combined.
Add the bananas and walnuts. (Be careful not to over mix)
Fill each cupcake liner 3/4 way full.
Bake for about 20 minutes. (Until tops of cupcakes turn golden-brown and when a toothpick comes out clean)
Let cupcakes cool before frosting.

If you’re a banana lover like me, try complimenting these cupcakes with a light and fluffy peanut butter frosting!

Light Peanut Butter Frosting


1 cup peanut butter
8 oz. cream softened cheese ( 1 package)
8 oz. Cool Whip, thawed (1 container)
1/3 cup powdered sugar


Beat the peanut butter with the cream cheese until combined and smooth.
Mix in powdered sugar.
Fold in Cool Whip.

Perfectly Pink

12 Apr

Inspired by Spring, Crumbs declared it’s Cupcake of the Week this decked out in pink cupcake. It’s a pink vanilla cake topped with pink vanilla cream cheese frosting and trimmed with an assortment of pink and white sprinkles. Nothing like pink overload to get us in the mood for the warmer weather!

Rain, Rain Go Away!

5 Apr

As April settles in bringing lots of rainy days, it is hard to stay focused on the exciting days ahead. Easter (one of my favorite holidays) is at the end of the month followed by the busy final weeks of classes and then graduation. While graduating college is upsetting because we must part from the people we’ve spent every wakening moment with for the past four years, I am ready to start a new chapter (whatever it is) in my life.

Anyway, I am trying to see past the rain clouds and look for that single beacon of sunlight; however, it isn’t coming from the sky, so it obviously shines in the form of cupcakes. Each month Georgetown Cupcake bakes up special flavors. This month three additional cupcakes that surfaced the menu are Cherry Blossom, Hummingbird, and Easter.

Cherry Blossom (appropriate for DC’s Cherry Blossom Festival) is a classic vanilla cupcake baked with fresh cherries and topped with vanilla cream cheese frosting. The Humingbird cupcake is made with fresh banana, pineapple, and pecans and is topped with vanilla cream cheese frosting and chopped pecans. The Easter cupcake comes in either vanilla or chocolate and is frosted with green “grassy” icing and a special seasonal bunny fondant decoration.

While the Cherry Blososm and Hummingbird cupcakes resemble other Georgetown Cupcake’s, it is nice to see a little change up with the Easter cupcake. Not only is the frosting bright green,  but also the playful piped icing will definitely stand out among all the other signature swirled cupcakes. So if you’re in the DC or Bethesda area I would suggest picking up these special April cupcakes because they only come out once a year!

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