2012 CUPCAKES!
Place your order today for New Years Cupcakes!
Featured Flavors:
- Champagne
- Black & White
- Cotton Candy
- Sparkling Vanilla Bean
New Years Special:
6 FREE Cupcakes with Every dozen purchased!
Monday, December 26, 2011
Wednesday, December 21, 2011
Exciting News from Vanilla Bean Cupcake
Vanilla Bean Cupcakes now being sold at the
Delaware County Christian School Cafeteria!
Selling out within the first 15 minutes!!
Contact us for our extensive flavor list and pricing
for your next event or party!
We offer over 50 FLAVORS!!
Tuesday, December 20, 2011
Wednesday, December 14, 2011
Tuesday, December 13, 2011
Sunday, December 11, 2011
Order Your Holiday Treats Today!
Pricing:
$25/Dozen
$15/Half Dozen
$10/Gift Box of 4 Cupcakes
$20/Holiday Cupcake Kit
Wednesday, December 7, 2011
Tuesday, December 6, 2011
Saturday, December 3, 2011
Pumpkin Spice Latte Cupcakes
Ingredients:
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
For garnish:
Ground cinnamon & Caramel Sauce
Directions:
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce.
Image from: http://pinterest-project.blogspot.com/2011/11/latte-cupcakes.html
Ground cinnamon & Caramel Sauce
Directions:
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce.
Image from: http://pinterest-project.blogspot.com/2011/11/latte-cupcakes.html
Thursday, December 1, 2011
Holiday Baking!
Cupcake Flavors:
Chocolate Chip Cookie Dough
Vanilla
Candy Cane
Red Velvet
Cinnamon Bun
Carrot Cake
Peanut Butter Cup
Egg Nog
Pumpkin Cream Cheese Cupcakes
Prices:
One or Two Flavors:
1 Dozen: $25.00
½ Dozen: $15.00
3 or More Flavors:
1 Dozen: $35.00
Mini-Cupcakes:
1 Dozen: $15.00
½ Dozen: $8.00
-White Chocolate or Milk Chocolate Frosting
1 Dozen: $15.00
½ Dozen: $7.50
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