Wednesday, July 7, 2010

Yummies: Dear cupcake makers...we f'n heart you!

Oh we heart you...let us count the ways!

We heart your cakey bottoms...soo fluffy and moist we could eat you all day everyday!....We heart your amazing convenience-ness (word? oh well now it is). You come in your own perfect wrapper so our polished pinkies don't get too sticky.

And of course it goes without saying, how much we crazy, unhealthily, sickly heart your deliciousioso frosting...piled high like sweet clouds of

You know what else we are in glittery heartville with about the mini cakes o' fun? They are sooooooo uber easy to make! And no lazy mcgazies...we are not talking about the boxed ones (although they are super easy and yummy...but filled with weirdo chemicals and preservatives) we are talking about good ol' made from love cupcakes!You may asking how the heck we went an entire year without posting about these gifts from the sugar fairy and the only answer we have for you is...we have no f'n idea! Sorry?

Thank you Magnolia Bakery NYC for bringing the wonderful addiction and trend of cupcakes to the USA.

Yes we are super aware you did not..A. Invent them and B. Open a shop just for them and have a huge PR shove them down our throats.

Your gorgeous and HUGE cupcakes made the trend all on their own! You just nurtured the trend by making more and more TDF C.C. (Cupcakes) and the rest is history!

We were able to taste a MB cupcake once and we are sold! Bring 'em on! Never been able to taste the famous cake and cream frosting? problemo! Here you go!!!!

They even have a fantastical book out filled to the brim with unbelievable recipes of all their goodies!

Then came Sprinkles...we have mixed emotions about this place.

Yes, they are SUPER good...but a bit overpriced and almost an outta the box like taste. Of course if you sent us a dozen or 2 we would gobble up in no time flat but just sayin...

The thing we do heart about Sprinkles is the beautiful modern styles they have...
they look crazy chic at a party and we have to say thank you for taking the CC trend to a whole new level.

Dear Crumbs....

How dare you?!??!? How could you?!?!? Leave us be! You're huge, homestyle, yummy, fluffy, decadent, sickly good cakes o' fun get us every single time we pass your uuuuber cute vintage-y store doors. Even when we are not hungry!

And your new Twilight CCs? Um yes please! Who can resist a bite of Edward

or Jacob?
Not us for sure!

And last but not least...we bow to you Babycakes NYC (in LA and NYC).

We are in awe of your unreal, to good to be true vegan cupcakes! No refined sugar, wheat, gluten, eggs, casin....but 10000% amazing!!!
Thank you for your sweet, vegan, animal friendly cakes of love!

Oh..what's that you say? You want a couple of recipes to make at home besides just Magnolia Bakery's?
Well of course! We are huuuuge fans of home baking!

This one goes out to my beautiful partner...Red Velvet Cupcakes with cream cheese frosting!!!!!


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon bakingshowlist_icon.gif soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetableshowlist_icon.gif oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red foodshowlist_icon.gif coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanillashowlist_icon.gif extract

For the Cream Cheeseshowlist_icon.gif Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Want another? Our newest addiction? Mexican Hot Chocolate Cupcakes with Cinnamon Frosting....huh?


Still need more? Geeze louise? Hee hee...just do we!

We love this cupcake book filled with yummy and cute recipes!

And check out this blog dedicated to the cuteness of cupcakes...All Things Cupcakes!

Need purely vegan recipes that taste as good as the real deals? Good for you!!!!
Here are tons of suuper good ones here.

Soooo...did we convert you? If we did here is a rad cupcake kit for you...

It even includes a cookbook! And we were lucky enough to get one of these cutie bean kits and it's great!

P.S. Can't curb your addiction?

Yeah neither can we...we have been known to watch an episode or 3 of Cupcake Wars on the Food Network. It's really good!

Sooo don't be afraid to try out real home can totally do it! And with out the boxed crap...but if you have to use the box...don't worry...just enjoy!

xoxo things we heart


COCAMIA said...

My mouth is watering! Great post!!!

Kristin Quinn said...

Delicious!!! Love both Magnolia and Sprinkles! And now I've been seeing Crumbs pop up everywhere in Manhattan and those cupcakes are beautiful and way too big :)