Archive | March, 2012

I Want it All

24 Mar

Can’t decide what flavor you want? You can have it all with the Banana Split cupcake. The banana cake is swirled with homemade pineapple preserves and chocolate bits. Banana-vanilla buttercream, chocolate ganache, sprinkles, a cherry and a banana chip make this cupcake a cool treat. Young and old alike will delight in this delicious, eye-catching treat.


Cherries in the Middle

23 Mar

If A Cherry On Top didn’t make your mouth water, perhaps cherries in the middle will! Reminiscent of cherry pie with a hint of almond (artificial, for all of you no-nuts types), these dainty little cupcakes are perfect for a tea party or coffee break. They aren’t a regular flavor on our menu, but an improvisation using a classic vanilla cake recipe. Sometimes I get the urge to improvise and use up ingredients. I had leftover cherry filling from making Black Forest cupcakes the day before, so I whipped these up and advertised them as a $15 special for Facebook group members. Every once in a while I put a special out for Meadow Lakers, like this one, so if you request to join my Facebook group, you can get in on a sweet deal; pun intended.

A Cherry on Top

21 Mar

A picture is worth a thousand words, so I will only say this much: Black… Forest… yum….

Ready for a lick race?

17 Mar

Cookies n’ Cream cupcakes are perfect for the kid in all of us. While you might think you are too grown-up for a lick race, these cupcakes will make your inner child scream for one!

My O’ Mint: Just in Time for St. Patrick’s Day

13 Mar

Chocolate Mint cupcakes have arrived just in time for St. Patrick’s Day! There may not be a pot of gold hidden inside, but the rich, chocolate ganache centre will make up for it! Lucky thing someone came up with this tantalizing combo. Smooth, refreshing mint will embrace your every bite; both the cake and fluffy buttercream frosting are infused with its flavour.

Experiment Day: Baking with Splenda

8 Mar

Today I experimented a bit with diabetic baking with Splenda. I made my Pineapple Right-Side Up cupcakes and though they presented just like my standard recipe using sugar, they were quite dense. The flavour and texture were okay, but not as good as I would like. The topping was sweetened with Splenda and turned out just perfect. With a little bit of research and more trials, I think this is a recipe I can make work, but I will keep you posted. I’m hoping to give agave nectar (which is has a lower glycemic index than sugar) a whirl in my next attempt at a diabetic-friendly cupcake. I know that some of my customers would like to see some diabetic-friendly options and my goal is to make a cupcake for you that is so good, you won’t miss sugar.

Hello, new flavour!

3 Mar

Welcome to the family, Tiramisu! Coffee lovers will be in infatuated. This towering cupcake is stuffed with espresso and Kahlua and is adorned with a chunk of raw chocolate and a sprinkling of cocoa and cinnamon. Be warned: if you share these on the first date, he/she could get a little clingy.