Thursday, December 30, 2010

Sweet Freedom Bakery Goes To War...CUPCAKE WARS That Is

I saw this episode and Sweet Bakery was eliminated in the second round. 

Article at Examiner.com Philadelphia

By Sarah Leonard

Sweet Freedom Bakery Goes To War...CUPCAKE WARS That Is

  • December 28th, 2010 4:07 am ET
CUPCAKE WARS, Tuesdays on Food Network
Photo: Copyright 2010 Television Food Network

The ladies of Philadelphia’s Sweet Freedom Bakery will be showing off their goodies. Tonight on Food Network’s CUPCAKE WARS the bakery’s co-owners will show off their skills against three other bakers. In the competition that pits cupcake against cupcake, the victor after three elimination challenges receives a $10,000 prize and is featured at the episode's main event.


Last season, LA-based Vegan Chef Chloe Coscarelli was one of eight grand prize winners. A major upset to the competition in episode three, she proved that vegans can bake a sweet cupcake too. Her Chocolate Strawberry Shortcake seduced the judges in the “Match Making Party” episode.


In season two, Allison Lubert and Heather Esposito will elevate the novelty a little higher. In a field of conventional bakers, Lubert and Esposito consider more than the aesthetic. Their cupcakes are not just vegan but allergen-free, meaning no gluten, dairy, eggs, soy, corn, peanuts, or refined sugar.


Tonight’s episode is “Hard Rock,” with cupcakes being made for Hard Rock Cafe's Pinktober concert event. Coming up on Sweet Freedom Bakery's one year anniversary, joining the show’s winners' circle would surely be a huge triumph to take into the New Year.


Will they bake the judges happy? Find out tonight at 9pm on Food Network’s CUPCAKE WARS

 

To all things cupcake!

Monday, December 27, 2010

Cupcakes for the Endangered Species Coalition

Cupcakes are more than a trend ... they are been used for fund raising, bringing awareness to a cause, such as saving the Polar Bears.

Article at The New York Times

Scene City

Cupcakes for the Endangered Species Coalition

Casey Kelbaugh for The New York Times

Arden Wohl at a party for the Endangered Species Coalition at the Little Cupcake Bakeshop. More Photos »

 

 

“WE are saving panda bears here tonight, right?” asked Waris Ahluwalia, the jewelry designer. “Arden specifically told me that, if I showed up, I would save at least one panda bear.”

Mr. Ahluwalia was referring to Arden Wohl, the young socialite who was hosting a benefit party on Monday for the Endangered Species Coalition, a conservation group with a knack for gathering well-connected people. The awareness-raising event was held at the Little Cupcake Bakeshop in NoLIta, a carbon-neutral bakery where old blue jeans are used for insulation.

The guest list promised Ms. Wohl’s cool friends, including the actress Leelee Sobieski and her husband, the designer Adam Kimmel; the actress Stella Schnabel; and the artist Tom Sachs. It was Mr. Sachs who had originally persuaded Ms. Wohl to get involved with saving animals.

“I surf in the Rockaways, so I see pollution firsthand,” Mr. Sachs explained. “It’s disgusting how many condoms and used needles I have to dodge.” He also wanted to correct Mr. Ahluwalia. “The organization focuses on North America, so the panda doesn’t really fit,” said Mr. Sachs, who wore a gray sweater that appeared to be ravaged by moths — not endangered in New York. “It’s the ambassador animal for wildlife because there is no animal more charismatic than the panda.”

What is the ambassador animal for North America? “The polar bear,” squealed Ms. Wohl, who was studying the cupcake display case. She wore a red beret, miniskirt, patterned tights and red suede oxford shoes. “Coming from New York and privilege, you can’t just sit on the world and let it fall apart.”

“I want to go to Manitoba and see all the polar bears,” she added.

Ms. Wohl, who is 27 and the daughter of a comic book author and a real estate mogul, used to make short films, but now bakes pastries as a recent graduate of the French Culinary Institute. For the party, she made savory potato focaccia cupcakes with cream cheese and goat cheese icing. “I think pastries are an extension of storytelling,” she said. “It’s not that far off. It’s very social.”

The party was intimate and felt more like a get-together at someone’s apartment. Mr. Ahluwalia sat at a nearby table, under a stenciled sign that read “Dolphins for Coney Island Cupcakes,” and dug into one of Ms. Wohl’s cupcakes with a fork. “Sea salty,” he concluded.

Mr. Sachs ate his standing up. “At first, it didn’t make sense in my brain that a cupcake should smell like pizza,” he said, “but I gobbled the whole thing down.”

By 8:30 p.m., Ms. Schnabel and Ms. Sobieski hadn’t showed up, but Ms. Wohl, who had been nursing hot tea for a cold, said she had to go home.

Mr. Ahluwalia was heading out to visit friends in the neighborhood, and doggy-bagged a few treats for the hosts’ children. “By the kids eating these cupcakes,” he said, “they would have also helped a panda bear, right?” Technically, it’s the polar bears. But yes, perhaps.        

To all things cupcake!

Tuesday, December 21, 2010

Raising Money for MS by Eating Pizza

It all started when Podelsky, won a competition eating 10 cupcakes in 1 minute and 54 seconds and Sulkin finished second by eating 10 cupcakes in 3 minutes and 25 seconds 

Raising money for MS by eating lots of pizza

Friday, December 17, 2010
Last updated: Friday December 17, 2010, 7:43 AM
Clifton Journal
STAFF WRITER

CLIFTON – How do you raise money for a good cause? Competitive eaters Maria "Incredible" Sulkin and Joel "The Cannon" Podelsky plan to raise a few bucks by filling up on pizza.

Sulkin, a 14-year Clifton resident, and Podelsky, who lives in Laurence Harbor, will be hosting Pizzathon 2011 at Johnny G’s Pasta and Pizza in Toms River on Jan. 9, 2011, at 2 p.m.

Sponsors can choose to back one or both eaters and will donate roughly $25 to benefit the National Multiple Sclerosis Society for every slice eaten by the duo.

"I’m telling everyone I’m going to eat at least 12 slices," said Sulkin, "but my goal is to eat two full pies."

The pies are regular sized, plain, cheese pizzas and each slice must be consumed in its entirety to count – that includes the crust. There is no time limit, but the two eaters will be looking to ingest quickly.

Sulkin’s first competitive eating competition was a cupcake eating contest that took place over the summer at La Bonbonniere Bake Shoppe in Edison. Sulkin finished 10 cupcakes in 3 minutes and 25 seconds, finishing second to Podelsky, who finished 10 cupcakes in 1 minute and 54 seconds.

After the event, Sulkin and Podelsky kept in touch, became close friends and began discussing the idea of having a fundraiser.

The pair decided pizza would be a perfect food to have a walkathon-style contest where sponsors could pay money for every slice eaten.

Choosing an organization to benefit was the easiest part, Sulkin said.

"Joel’s girlfriend has multiple sclerosis and my best friend’s mother has multiple sclerosis," said Sulkin, "which is why we decided on [The National Multiple Sclerosis Society]. But any good cause would have been fine by me."

Reach Sulkin at msulkin@optonline.net, Podelsky at jpodelsky@yahoo.com or go to http://www.facebook.com/Pizzathon2011.>

Mail donations to Pizzathon 2011, P.O. Box 214 Nutley, 07110.

E-mail: greenberg@northjersey .com

CLIFTON – How do you raise money for a good cause? Competitive eaters Maria "Incredible" Sulkin and Joel "The Cannon" Podelsky plan to raise a few bucks by filling up on pizza.

Sulkin, a 14-year Clifton resident, and Podelsky, who lives in Laurence Harbor, will be hosting Pizzathon 2011 at Johnny G’s Pasta and Pizza in Toms River on Jan. 9, 2011, at 2 p.m.

Sponsors can choose to back one or both eaters and will donate roughly $25 to benefit the National Multiple Sclerosis Society for every slice eaten by the duo.

"I’m telling everyone I’m going to eat at least 12 slices," said Sulkin, "but my goal is to eat two full pies."

The pies are regular sized, plain, cheese pizzas and each slice must be consumed in its entirety to count – that includes the crust. There is no time limit, but the two eaters will be looking to ingest quickly.

Sulkin’s first competitive eating competition was a cupcake eating contest that took place over the summer at La Bonbonniere Bake Shoppe in Edison. Sulkin finished 10 cupcakes in 3 minutes and 25 seconds, finishing second to Podelsky, who finished 10 cupcakes in 1 minute and 54 seconds.

After the event, Sulkin and Podelsky kept in touch, became close friends and began discussing the idea of having a fundraiser.

The pair decided pizza would be a perfect food to have a walkathon-style contest where sponsors could pay money for every slice eaten.

Choosing an organization to benefit was the easiest part, Sulkin said.

"Joel’s girlfriend has multiple sclerosis and my best friend’s mother has multiple sclerosis," said Sulkin, "which is why we decided on [The National Multiple Sclerosis Society]. But any good cause would have been fine by me."

Reach Sulkin at msulkin@optonline.net, Podelsky at jpodelsky@yahoo.com or go to http://www.facebook.com/Pizzathon2011.>

Mail donations to Pizzathon 2011, P.O. Box 214 Nutley, 07110.

E-mail: greenberg@northjersey .com


Click here for more news from:
Clifton

To all things cupcakes

 

Sunday, December 19, 2010

Icing on the cupcakes

I am a BIG fan of Cupcake Wars on the Food Network. I saw the episode with the sisters. Some may have thought they were the underdog but confidence trumps knowledge. YEAH!!!

Icing on the cupcakes

Pair sets up shop in Rancho Cucamonga

  

 RANCHO CUCAMONGA - It's uncanny what a little Food Network treatment can do.

Sisters Christiana Grammer and Rebecca Ybarra, two real estate agents turned cupcake experts, knocked out their competition on a July episode of "Cupcake Wars," a cable reality series pitting purveyors of the miniature desserts against each other.

Since then, the Etiwanda High graduates have opened up shop at Victoria Gardens and are routinely approached by strangers who want their autographs.

Located in the mall's food court, Suite 106 Cupcakery typically sells eight varieties of cupcakes every day. This week, in addition to their usual double vanilla, double chocolate and red velvet, they also had banana foster - a banana cake topped

Rebecca Ybarra, left, and her sister, Christiana Grammer, set up a window display at their Victoria Gardens cupcake store in Rancho Cucamonga on Wednesday. (Thomas R. Cordova/Staff Photographer)
with cinnamon cream cheese frosting, drizzled with caramel rum sauce and topped with a homemade churro.

Unlike most bakeries, this one keeps long hours because it's part of Victoria Gardens. In the days leading up to Christmas, the shop will have 12-hour days.

"There's no sleep when it comes to cupcakes," said Ybarra, 31.

On a slow day, the sisters can sell 500 cupcakes, which typically go for $3.25 each. On a busy Sunday, however, 2,000 cupcakes will leave the premises.

How do they keep up with such a dizzying schedule?

"Our diet consists of Rock Star, Red Bull and cupcakes," Ybarra said. "It is making us delirious."

The sisters have been on a sugar high since the "Cupcake Wars" victory, which earned them $10,000.

Grammer, 33, a self-taught baker, likened her television debut to an out-of-body experience.

"I thought we were going home in the first round," she said.

The siblings stuck with it, though, beating out competitors who had more confidence and multiple brick- and-mortar stores. At the time, Suite 106 Cupcakery was a fledgling online startup, but according to the judges, the sisters had a certain je ne sais quoi that outshone the more-experienced bakers.

One competitor, after learning that the sisters were from quaint-sounding Rancho Cucamonga, told them, "We're not in Kansas anymore."

"We were scared," Grammer said.

In the end, they took home the grand prize, and they were ecstatic.

"Rebecca jumped on me," Grammer said.

"I did," Ybarra said. "I tackled her."

Since then, the cupcake duo has been on a tour, selling and donating their creations to community groups. Then they came across an opportunity to open at Victoria Gardens during the Christmas season. The two are now contemplating staying there permanently.

One enticing feature of their current location is the window front facing North Mainstreet. It allows shoppers to peek in to see the variety.

Their top seller is red velvet, which during the Christmas season can come with peppermint frosting and crushed candy canes.

"People freak out about it," Ybarra said.

One customer was willing to wait two hours for a red velvet cupcake. Another fan purchased the last one of the day and later sold it for $15.

There are plenty of other flavors, though, including pumpkin, chocolate candy cane and peanut butter and jelly.

Some flavors happen by accident. While satisfying a late-night craving, Grammer accidentally reached for the banana cinnamon cream cheese to spread on her pumpkin cake. It was an a-ha moment that became the tropical pumpkin cupcake, which was sold during the warmest days of a Southern California winter.

"We know that when you mess up, it's usually genius," Ybarra said.

There are also what the sisters jokingly call "iron cupcakes," creations with seemingly disparate flavors inspired by Iron Chef.

One apple cupcake is topped with an apple spiced buttercream and filled with pieces of apples poached in a balsamic vinegar reduction.

Another cupcake is made with vanilla batter and pieces of bourbon-soaked figs, topped with a vanilla frosting dusted with brown sugar. Hidden inside the cake is a chunk of cheesecake made with goat cheese.

It's no wonder that cupcake fans have developed into a cultlike following. The sisters communicate with their customers daily via Facebook and Twitter. They set aside about 25 cupcakes every day for followers who come to the store and whisper a secret word that's posted on the social media sites.

"One guy was asking at 5 a.m. on Facebook, `What's the secret word?' and I was like, `We don't open until 10 a.m.' "

Maybe that's just the kind of attention you get when Food Network is attached to your brand. Grammer and Ybarra are now flirting with plans to expand their business to Chicago, Miami and even Japan. It seems pretty clear that neither of them are in Kansas anymore.

The Food Network is also taping a documentary series that will feature Grammer and Ybarra.


'Cupcake Wars'

A rerun of "Cupcake Wars" featuring Rancho Cucamonga's Suite 106 Cupcakery will air on the Food Network at 5 p.m. and 11p.m. today.

To all things cupcake!

Tuesday, December 14, 2010

Black Bottom Cupcakes: Chocolate & Cheesecake in One

Black Bottom Cupcakes - sounds delicious. I am going to try these for Christmas. 

Black Bottom Cupcakes: Chocolate & Cheesecake in One!

Posted by Kim Conte
on December 13, 2010 at 8:25 AM

black bottom cupcakes

I had Black Bottom Cupcakes at a birthday party recently and haven't been able to get them out of my head ever since. It's devil's food cake with a cream cheese-chocolate chip filling. The best part? There's no frosting -- so they're a breeze to transport, and they're so decadent you won't even miss it!

Black Bottom Cupcakes from Recipe Link

For cream cheese filling

  • 3/4 pound (one and a half 8-ounce packages) cream cheese (not softened)
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 1/3 cup miniature semisweet chocolate chips

In a medium-sized bowl, beat the cream cheese and sugar together until smooth. Add the egg and beat well. Stir in the chocolate chips. Set aside.

For cupcakes

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (preferably canola)
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar.

Add the dry ingredients into two parts, alternating with buttermilk and vanilla, and making sure all the ingredients are well blended.

Carefully spoon the cupcake batter into the cupcake liners, filling them about two-thirds full. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake.

Bake for about 30-35 minutes at 350, or until a cake tester inserted in the center of the cupcake comes out clean.

To all things Cupcake!

 

All I Want for Christmas Is… Sprinkles Cupcakes

 

If you've been good ... you'll be rewarded with a monthly supply of cupcakes, for twelve months, from the bakery that started this cupcake craze ... Sprinkles. Who knows, maybe, someone wants to reeward you for being bad.

All I Want for Christmas Is… Sprinkles Cupcakes

Article at Mom Find

 

Sprinkles Cupcakes

I’m a cupcake kind of gal. They don’t do anything for my waistline, except add inches, but that’s a sacrifice I’m willing to make, especially for some freshly baked Sprinkles cupcakes. The famous cupcakes aren’t just delectable, they’re gorgeous, too…think of them as edible art.

Unfortunately, the closest Sprinkles bakery is too far away for me to drive to on a whim for one of their red velvet cupcakes—or maybe that’s a good thing—but I just saw that they have a Sprinkles Cupcake of the Month Club.

Every month, they’ll send a dozen of their most popular seasonal cupcakes, so for St. Patrick’s Day I can enjoy an Irish chocolate cupcake and in the summer I can cool off with a key lime cupcake.  I can picture myself waiting for my special delivery like a little kid every month, and doing a silly happy dance when I sink my teeth into one. And Santa, I promise to share.

Price: $467

Get Yours:
sprinkles.com

What’s on your wish list this year? Tell us in the comments.

Sign up for our newsletter for even more finds delivered right to your inbox.

Click here to email Farah, the author of this post.

To all things cupcake!

 

Pizza And Cupcakes Are A Perfect Combo

Who has room for cupcakes after eating pizza? Evidently, many do.

Article from Cheshire Herald

Pizza And Cupcakes Are A Perfect Combo

December 11, 2010 by Josh Morgan

Walking into Cheshire Pizza on Highland Avenue, you are hit with the aroma of pepperoni, cheese, and other tasty and tantalizing scents.
Then, hints of carrot, coconut, chocolate, and peanut butter fill the air. Odd for a pizza joint, but this is where some delicious cupcakes are being made each week. Rita Halkias, who moved back to Cheshire just a few months ago after spending a few years in Greece, is baking cupcakes out of her father’s restaurant. Each Friday, she bakes fresh cupcakes that are on display and for sale at Cheshire Pizza. She also bakes to order.
DSC_0027.JPG

Halkias, who lived in Athens, Greece with her husband for three years, moved back to Cheshire in September with her family, which includes their newest addition, a young daughter. Halkias has a background in special education and previously worked with the state Department of Correction, but things changed when she moved to Greece. “They are like 20 years behind in that area, so it was really tough to find a job,” she admitted. “I used to bake for friends and family, so I started a business in Athens and baked out of my house.” “Simply Rita,” as she is known in baking circles, gathered quite a following in Athens, and was frequently featured in their news media. She enjoyed the Athenian lifestyle but, after giving birth to her daughter, she wanted to move back stateside to be close to her parents. Her expertise in the kitchen goes back to her family upbringing, although she admits cupcakes took a back seat to other delicious desserts. “They made great desserts, but it was never about cakes or cupcakes or anything like that,” she stated. “So I made up recipes, tweaked them here and there, and now I make new flavors every week.” Halkias experimented with cake types and frosting flavors and has over 100 combinations in her homemade recipe book. On display last week were a red velvet cupcake with frosting and a carrot cake-inspired creation with a coconut topping. Some of her best baked goods have been created almost by accident using some leftover items lying around the kitchen, such as a recent Thanksgiving-inspired treat: pumpkin cheesecake. The favorite of customers seems to be the chocolate and peanut butter cupcake, she explained. “Everyone always asks for that one,” she said, smiling. “This is a passion of mine, but I never thought I could make it.” Having grown up in the restaurant business, Halkias said she convinced her family to let her take charge of the dessert menu at Cheshire Pizza. Still, she said, it took a leap of faith to start the business in Greece, as Athenians aren’t too familiar with cupcakes. The moist, light, frosted treats let Halkias show off some of her creative and artistic tendencies, something she couldn’t really do in the special education field. “I really like the art of it. I like to be creative,” Halkias said. “I get a lot of satisfaction from people’s compliments. I get high off people telling me how good they are.” And why cupcakes and not, say, sheet cakes? Halkias scoffs at the cake idea, saying cupcakes are “easy and practical” because you don’t need to cut them or use silverware to enjoy them. They are uniform in size, so everyone gets the same amount, plus, they are smaller than a corner piece of sheet cake, limiting the amount of remorse for those who are watching their waistbands. “It is just the right amount. They are satisfying and you don’t feel guilty after eating it,” Halkias said. She only relies on fresh ingredients and won’t bake with old items if she is going to be selling the cupcakes. Everything, from the cake mix to the batter is made from scratch, Halkias said. She bakes to order and, on Fridays, she sells cupcakes from Cheshire Pizza if people want to try them. The bake-to-order business is still in its infancy and she hopes, by networking and word-of-mouth, people will be asking for Simply Rita. “I was hesitant to start this business, but I love it and still love it every day,” she said. “People used to stop here for pizza, but now they can get a cupcake, too.” For more information on Halkias, search for Rita Pie on Facebook or visit her personal blog, www.cupcakesathens.blogspot.com.  
To all things cupcake!

 

Saturday, December 11, 2010

RACIST OR ADORABLE?: Hip Hop Black Face Cupcakes

Do you think these cupcakes are racist? I don't think so - calling them Hip Hop cupcakes, Now, that's another story - my opinion, the music is not Hip-Hop.

Article is from Best Week Ever TV

RACIST OR ADORABLE?: Hip Hop Black Face Cupcakes

Food blog Eater brings us the latest in a slew of racist baked good controversies. Purveyor of delicious foods to eat while lonely Duncan Hines made a minute and a half long ad featuring 7 newly chocolate glazed cupcakes beatboxing and autotuning themselves with tiny little eyes and cute little mouths.

And because these cupcakes share the most minimal of resemblances with Al Jolson, Duncan Hines is now being accused of making a racist cupcake ad. BLACKFACE CUPCAKES. We’re guessing these cupcakes are also REALLY GOOD AT SPORTS, RIGHT “DUNCAN”?

We’ve got the ad ahead. Take a look at it, and then our thoughts on whether or not these hand held snacks are actually “racist,” “delicious” or “deliciously racist.”

 

OUR TAKE: These cupcakes are not racist. Like, at all. They’re chocolate glazed cupcakes who sounds like Daft Punk, not Dr. Dre. What’s racist is that someone labeled them hip hop cupcakes, which they aren’t. They are robot autotuned cupcakes who happened to be chocolate flavored. The fact that some person, probably white, tacked on “hip hop” is not the fault of these diversity loving handheld snacks.

What do you guys think? Racist or adorable? If I say I think the ad is cute, am I a racist? This is all too confusing.

 

To all things cupcake

Friday, December 10, 2010

They Turned Thanksgiving Dinner Into Award-Winning Cupcakes

I am a huge fan of Cupcake Wars. I never miss an episode (I don't watch it in real time). This mom and daughter persevered and that's what successful people do. Their final presentation with the beautiful sleigh and Christmas tree decorated with their cupcakes was outstanding. Until the final round the other team ...  who made gluten free cupcakes was the front runner.
Article at NBC Connecticut

They Turned Thanksgiving Dinner into Award-Winning Cupcakes

By SHIRLEY CHAN
Updated 6:15 PM EST, Thu, Dec 9, 2010

An East Haven mother-daughter baking team is basking in the national spotlight after winning a recent episode of "Cupcake Wars," the hugely popular show on the Food Network.

Updated 6:15 PM EST, Thu, Dec 9, 2010

An East Haven mother-daughter baking team is basking in the national spotlight after winning a recent episode of "Cupcake Wars," the hugely popular show on the Food Network.

Carol Vollono and her daughter Brenda Deponte are the owners of Sugar Bakery and Sweet Shop in East Haven.

The cupcake queens beat two bakeries from Los Angeles and one in Oregon, taking home the $10, 000 top prize.

Carol and Brenda were given surprise ingredients to choose from and had 45 minutes to create and bake a dozen cupcakes.

"You're shown an ingredients table for the first round and we were given the Christmas and Thanksgiving table,” Brenda said.

It had turkey, stuffing, gravy, cranberry, eggnog, apple cider, chestnuts, sweet potato and marshmallows.

“So you have to take two of those ingredients and, on the spot, run back and tell your partner what the ingredients are, come up with a recipe and you have 45 minutes to make a dozen cupcakes using two of the ingredients,” she said.

They created a sweet potato cupcake with an apple cider reduction. You can find the recipe here.

Mom and daughter said it was a little daunting to be under the spotlight in the Food Network studios, but, in the end, their baking instincts kicked in.

“I wasn't nervous because I felt we were in our element. We were in our own bakery, that's how I looked at it. I ignored the 10 cameras on us at all time and we work so well together we kind of know what the other is thinking," Carol said.

The second round was about taste and presentation and Brenda and Carol showcased some of their store's regular cupcakes.
Brenda and Carol made it to the third and final round, with only one other finalist to contend with. In round three, they had to bake 1,000 cupcakes in two hours.

Sugar has been at the Main Street storefront for seven years, but the company was started in Carol's kitchen and baking cupcakes is a big part of the family's history.

"I started baking when I was 8 years old with my mother, so a lot of recipes now are handed down from my mother my grandmother,” Carol said.

They have 50 different family recipes with about 30 cupcake flavors to choose from on any given day.

"We're self taught. We didn't go to pastry school and to have that recognition was amazing,” Carol said.

The women hope to one day open a cafe to expand their business.

If you go, you’ll want to know that the cannoli cupcake is a favorite among their loyal customer base. You canfind that recipe here.

The episode aired on Tuesday night but is set to re-air during the week.

 

Here's to all things cupcake!

Thursday, December 9, 2010

Visitors being romanced with cupcakes by California tourism officials.

Visitors being romanced with cupcakes  by California tourism officials.

California dreaming of more Canadian visitors

Article at thestrar.com

California tourism officials are hoping a combination of new attractions and travel packages from Toronto and Montreal will lure more Canadians to the Golden State.

For outdoors enthusiasts, the Sacramento River national recreation trail has been completed in the Shasta Cascade Region, providing more than 50 kilometres of walking, jogging, cycling and horseback riding, says a release from the California Travel & Tourism Commission.New museum exhibits include “Dropped and Chopped” at Sacramento’s California Automobile Museum, exploring hotrod history from 1946 to 1960. As well, the Palm Springs Air Museum commemorates the 65th anniversary of the end of World War II with a variety of programs through Feb. 26.

Foodies can explore the new Tasty Cupcake & Wine Tour, which includes wine tasting, cupcake tasting and even wine-infused cupcakes, such as pomegranate mango Chardonnay and chocolate blackberry Syrah ( www.sbadventureco.com).

Air and hotel packages include three nights in Anaheim from Air Canada Vacations, departing from Toronto and Montreal, and five nights in San Diego from WestJet Vacatio

Chocolate blackberry syrah cupcakes from Enjoy Cupcakes are part of a Wine and Food tour offering in Santa Barbara, Calif.

Chocolate blackberry syrah cupcakes from Enjoy Cupcakes are part of a Wine and Food tour offering in Santa Barbara, Calif.

Photo courtesy/of Enjoy Cupcakes

Here's to all things cupcake

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California tourism officials are hoping a combination of new attractions and travel packages from Toronto and Montreal will lure more Canadians to the Golden State.

For outdoors enthusiasts, the Sacramento River national recreation trail has been completed in the Shasta Cascade Region, providing more than 50 kilometres of walking, jogging, cycling and horseback riding, says a release from the California Travel & Tourism Commission.

 

Wednesday, December 8, 2010

Sweet Treats from Cocoa Van Cupcake

If you are not in the mood to bake cupcakes but you're in the mood to eat the delicious treats ... you can order from this company on line, your taste buds will thank you.    

Article is found at The Hungry Memphis Blog.               

   Sweet Treats from Cocoa Van Cupcake

Posted by Susan Ellis on Tue, Dec 7, 2010 at 5:43 PM

 

Peppermint Candy Cane with mint buttercream
  • cocoavancupcake.com
  • Peppermint Candy Cane with mint buttercream

Nicole Reed launched Cocoa Van Cupcake in July. The business sells cupcakes and whole cakes online, and delivery is free.

In explaining the appeal of the hand-held dessert, Reed says, "Everyone can have their own individual cake in the perfect portion, and it allows me to be creative."

Emphasis on the creative. Among Cocoa Van's cupcakes for the holiday season: Gingerbread with citrus icing, eggnog with nutmeg buttercream, and peppermint candy cane with mint buttercream.

Frugality led Reed to baking seven years ago. She and her husband were married in December, and in January, it was time to celebrate Brian's birthday. He requested his mother's apple cake. It was the first cake Reed had made from scratch. "And I've been baking from scratch ever since," she says.

Reed is particular about her ingredients. She uses Valrhona cocoa, freshly zested citrus, and sweet buttercream, and Cocoa Van's offerings are seasonal: fresh berries for desserts in warmer months, and nuts and spices for fall and winter.

The cupcakes for December — in addition to the ones mentioned above — include red velvet, cocoa van, and pumpkin spice ($27 per dozen, order can be for two flavors). December's cakes are a three-layer toasted coconut cake ($42), carrot walnut cake ($39.50), and apple bundt cake with caramel glaze ($38).

Orders for cakes and cupcakes require 48 hours notice. For Christmas, cakes and cupcakes ordered by 2 p.m. December 21st will be delivered on December 23rd.

Whole cakes and cake by-the-slice as well as a selection of cupcakes and brownies are available at Trolley Stop Market (where I tried the fantastic pumpkin spice cake with nutmeg buttercream), and Reed is currently considering opening a retail space later in 2011.

To order: cocoavancupcake.com.

Here's to all things cupcake!

Monday, December 6, 2010

Mexican Hot Chocolate Cupcakes

My taste buds have been arrested by the pictures of these beautiful cupcakes.

Article can be found at Cheeky Kitchen

Mexican Hot Chocolate Cupcakes

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I had a love story all thunk up for this post.

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It had something to do with chocolate. And children. And Mexico. And my mother-in-law. And hot chocolate. And dulce de leche. And cream topping with a kick.

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But, somehow, while perusing the pictures, I forgot everything about everything.
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It was just me. And chocolate. And cupcakes.
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Which, I suppose is a love story in and of itself. A very, very short love story. Because I plan to eat it entirely in two seconds flat.

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Mexican Hot Cocoa Cupcakes
with Hidden Dulce de Leche & Chile Kissed Cream
There is something warm and Christmassy about a cup of Mexican Hot Chocolate. It's rich, cocoa flavor with vanilla and cinnamon undertones is positively divine. Turn it into a cupcake, sneak a center of gooey caramel inside, then top it all off with a whipped chile-cream frosting, and you've got an absolutely divine holiday indulgence that is muy, muy delicioso.
3/4 cups sugar
3/4 cups brown sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons cinnamon
1 teaspoon vanilla (use mexican vanilla, if you have it)
1/2 cup dutch cocoa
1 1/4 cups white flour
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1 cup high quality caramel ice cream topping
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1 1/2 cup heavy whipping cream
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/4 tablespoon semi-sweet chocolate chips, chopped
1 teaspoon red chili flakes
In a large bowl, combine the sugar, brown sugar, eggs, oil, and milk. Beat together until well combined. Add the baking powder, baking soda, salt, cinnamon and vanilla, stirring well until incorporated into the batter. Slowly beat in the cocoa and flour just until mixed into the batter. Spoon batter into 18 prepared muffin tins prepared with cupcake wrappers, filling each cup to approximately 3/4 full. Bake in an oven preheated to 350 degrees for 17-19 minutes, or just until the tops of the cupcakes spring back to the touch. Remove from oven and cool completely.

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Using a spoon or small scoop, remove a small portion of the top center of each cupcake. Spoon caramel sauce (the thicker, more expensive kinds of caramel sauce work best, so feel free to splurge on the good stuff) into this center part of the cupcake.


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In a large bowl, beat the whipping cream until soft peaks form. Slowly add the brown sugar (make sure you use fresh, soft brown sugar or else the cream will come out grainy), mixing until the cream is thick enough to pipe on top of cupcakes. Stir in the cayenne. Spoon cream into a large pastry bag (or ziploc bag), then pipe it on top of cupcakes, over the caramel filling. Sprinkle with chopped chocolate and red chili peppers for garnish.


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The. End.

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Love Mexican Hot Chocolate, but can't stand waiting for 17-19 minutes while these cupcakes cook? Check out my to-die-for recipe for a mug full of Easy Mexican Hot Chocolate which (hold onto your sombreros) includes melted vanilla ice cream and the same chile-kissed cream you'll find on these gorgeous little cuppies. Can I get an aye, aye, aye carumba?!

 

Here's to all things cupcake!

Eye On New York: Sweet Food For Thought

From Jobless, to Creating a business selling Cupcakes, where men are the ideal customers. Cupcakes, is a new business that's booming, in the down economy.

Article at CBS New York

Eye On New York: Sweet Food For Thought

December 5, 2010 3:12 PM


Butch Bakery Cupcakes (credit: CBS 2)

Butch Bakery Cupcakes (credit: CBS 2)

Reporting Don Dahler

NEW YORK (CBS 2) — In this Eye on New York segment, CBS 2′s Alexis Christoforous meets a man who was laid off and now he’s got a sweet job–making cupcakes for men.

In addition, CBS 2′s Don Dahler speaks with a woman who was also laid off and she, too, has got a sweet job–opening a cooking school for kids.

 

Saturday, December 4, 2010

Untitled

A picture is worth a thousand words and this cupcake cake stand says it all ... beautiful cupcake cake stand and delicious cupcakes ...YUM.

Article at Wild Sugar Rose -

 White cupcake tower by Wild sugar Rose



Cupcakes, cupcakes, cupcakes. At one point in time, the whole kitchen was taken over by steaming hot cupcakes and bowls full of icing. Andrea asked for a white design with a hint of silver.Delivered to a beautiful location looking out over the sunset coast in Swanbourne, Perth. 

Here's to all things cupcake!

Cupcakes and pizza, food trucks are rolling into St. Louis

If you don't have time to travel to find a delicious cupcake ... not to worry, a High End truck will come rolling in, for your convenience, with a truck load of the delicious treats. This newest trend has found it's way to St Louis ... cupcakes being sold from trucks.

This article can be found at KSDK.

By Ann Rubin 

St. Louis, MO (KSDK) -- It's a trend in cities across the U.S. that is finally rolling into St. Louis: high-end food trucks.

Craving a cupcake, or perhaps gourmet pizza? These trucks bring their wares right to the busiest spots. But the jury is still out in some communities as they weigh the impact on brick and mortar businesses.

Call it a cult following. Fans of the Sarah's Cake Stop truck line up where ever it shows up.

"I think it creates foot traffic," says owner Jeff Pupillo. "It creates excitement in the cities that we're in."

Then there's Pi Pizza, also with a roving outpost.

Social media sites like Facebook and Twitter tell people where the truck is headed next. You'll often see it parked downtown. Already popular in other cities, the food truck phenomenon is finally driving into St. Louis. And, as with any growing trend, come growing pains.

Among the biggest challenges for these trucks: finding parking and getting permits. In fact, many municipalities are being forced to rethink how they feel about street vending.

"We thought we had a great plan and then all of a sudden these guys start rolling into town," says St. Louis Director of Streets Todd Waelterman.

The City of St. Louis has issued temporary permits as a way to test the waters. The question: how food trucks will affect brick and mortar establishments.

"So there's no long term commitment here. Their permit expires end of the year for now," says Waelterman. "And we'll put something together; we'll put a package together. We're going to listen to everybody and we'll come up with a plan."

And they'd better, because there are more trucks coming; among them Erik Jacobs' Wanderlust pizza.

"This is not a fad that's going to go away," Jacobs says. "I think this is a new way of actually doing business."

His truck is a 1973 airstream trailer, complete with wood burning oven. The advantage he says is the low overhead and the ability to go where the people are.

"It's a really fun creative way to do an interesting business, for me as a business owner," he says. "As a consumer? Yeah, the more the merrier."

For now, there are just a few of these high end roving restaurants.

The owners of Sarah's Cake Stop realize they're food truck pioneers, navigating new ordinances in a metro area that's still adjusting.

"And a couple of us are doing that, which is fine. We're happy to do that as long as there's more to follow after," says Pupillo.

The regulations on food trucks vary from town to town. Some communities like Clayton have decided not to allow them at all.

 

 

KSDK

Here's to all things cupcake!

Saturday, November 27, 2010

Kosher Cupcake Wars

Article is found at the Jewish Journal

Yes, they are talking about cupcakes  and they are Kosher ... yum.

Kosher Cupcake Wars [VIDEO]

Posted by Orit Arfa

 


Erica Tucker is no stranger to sugary battles. The baker has proven herself to be a valiant fighter on the Food Network’s “Cupcake Wars.” With the expansion of her delivery and catering baking operation into the Sweet E’s Mini-Bake Shop off the corner of Pico/Robertson—LA’s own Jewish quarter—her war has become a religious one.

The native-Texan has definitely made kosher way more hip and glamorous with her red carpet style opening on November 18. Pictures of her Tinsletown clients were served up as marketing frosting near the neat displays of the “mini-cakes” and other goodies.

But the LA branch of Magnolia Bakery has proven a stalwart kosher cupcake warrior. Founded in 1996 in the Jewish hood of all hoods—Manhattan—the New York favorite was bought by Steve Abrams in 2007. The good Jewish boy opened three new branches in New York and made them all kosher. The LA branch opened this past July on the corner of Third Street and Orlando, not far from the other Jewish quarter—Third/Fairfax—bringing back some kosher bakery glory to a hood overshadowed by the rise of Pico/Robertson.

I had the difficult job of throwing my waist in the ring to determine which kosher cupcakes were better. Since cupcakes are a matter of taste, Angelenos really have to bite the caloric intake and judge for themselves. But if I had to choose just one cupcake worth an extra 30 minutes on the treadmill, it would definitely be Magnolia’s “Snowcap”—a devil’s food cupcake with meringue icing.

Sweet E’s cupcakes are smaller, the icing and cake denser than Magnolia’s. Magnolia’s cakes are fluffy, buttery goodness. Like the design of its shop, the Sweet E’s cupcake is characterized by perfect grooming: the icing is meticulously swirled over perfectly round tops. At Magnolia, you can watch the bakers simply slab the icing and pat it down at the bakery’s open kitchen. I guess you could say Sweet E’s is the more refined, conservative cupcake; Magnolia the loose, liberal one.

But I could see this war becoming less about the batter-at-hand—the cupcake—and more about the turf, with the Jews of Pico/Robertson rallying behind their Hood and the Jews of Fairfax desperately clinging to their side of town as the local Jewish capital. Lucky for my waist, I live in Hollywood, far enough from them both. The last thing I need from a cupcake is a muffin-top.

Sweet E’s: 1417 S. Robertson Blvd; (323) 422-8885 begin_of_the_skype_highlighting              (323) 422-8885      end_of_the_skype_highlighting; www.sweetesbakeshop.com.
Magnolia Bakerly: 8389 West 3rd Street; (323) 951-0636 begin_of_the_skype_highlighting              (323) 951-0636      end_of_the_skype_highlighting; www.magnoliabakery.com 

 

To all things cupcake!

Friday, November 26, 2010

Cupcakes and Creativity for a Good Cause

There is so much good in the world. Unfortunately, too many of us focus on the bad.Today, you can use your love for cupcakes and your creativity, for a worthy cause. Get involved , submit your favorite cupcake recipe or create a new one.

Be the change you want to see in the world... Mahatma Gandhi

This article is from Knoxnews.com

Mary Constantine: Cupcakes and creativity for a good cause

Attention, bakers, the a.inline_topic:hover { background-color: #EAEAEA; } Empty Stocking Fund needs your help. So pull out your heavy-duty blender, put on your chef's thinking cap, empty the cabinet of flour and sugar, purchase your favorite butter and eggs, and come up with a cupcake recipe that best represents the North Pole.

Yes, you read that right. The North Pole is to be your inspiration.

You see, the folks at Cities Cupcake Boutique like to name their cupcakes after cities from around the world, so they are hosting a North Pole Cupcake contest in hopes someone will come up with the perfect combination of flavors.

You have exactly two weeks (Dec. 9) to create and submit a recipe to Cities Cupcake Boutique, 5201 Kingston Pike, Suite 3, Knoxville, TN 37919. Or you can e-mail the recipe to linda@citiescupcake.com. Just make sure you include your name, address, telephone and e-mail address, if applicable.

The grand-prize winner will receive a party package of 50 cupcakes, second place will receive a dozen cupcake burgers and third place wins a $25 gift card.

Need inspiration? Look no further than the company's website, http://citiescupcake.com, where you will find a plethora of cupcakes named for cities.

For instance, the Knoxville cupcake is made with orange chiffon cake and vanilla butter cream icing, and the Key West cupcake features a white cake filled with Key lime curd and topped with a Key lime cream cheese icing.

Now do you get the picture?

Oh, and if you're wondering how the Empty Stocking Fund benefits from all this, that's as simple as pie - or uh, in this case, as simple as a cupcake - as all proceeds from the sale of this tasty morsel will be donated to the Empty Stocking Fund, a News Sentinel charity that provides food baskets and toys to needy families.

So, hop to it. It's a great way to earn your wings this holiday season.

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While I'm on the subject of raising funds for worthy causes, tickets are still available for "A Sweet Evening with the Sisters of the Skillet."

The event, to be held 6-8 p.m. Tuesday, Nov. 30, at the Ronald McDonald House, 1705 W. Clinch Ave, will include a baking demonstration by me and Jennifer Alexander, midday host of B97.5, as well as an appearance by special guest Belinda Ellis, who is a baking expert for Midstate Mills.

Cost is $25 and reservations are requested. Call 865-637-7475 begin_of_the_skype_highlighting              865-637-7475      end_of_the_skype_highlighting for ticket information. All proceeds benefit Ronald McDonald House.

Mary Constantine may be reached at 865-342-6428 begin_of_the_skype_highlighting              865-342-6428      end_of_the_skype_highlighting. Follow her on twitter @skilletsister.

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