Swan Cream Puffs with Raspberry Coulis, Chocolate Sauce, and Creme Anglaise.

Mini Oreo Cheesecakes

Coconut Cream Cupcakes

My First Wedding!

On June 3,2011 Tim Rodriguez and Jessica Pressley said "I Do!" I was able to take part of this wedding by being their cupcake girl!. We decided on four flavors for the event,  Lavender Vanilla, Chocolate Toffee, White Chocolate Chip Strawberries & Cream, and Tiramisu! The setting for this wedding was very earthy and natural, so I didn't do anything extravagant as far as decoration. So here is a sneak peak at their wedding cupcakes!

Lemon Raspberry Cupcakes

With the temperature rising, I was thinking of doing a light refreshing cupcake. I decided on a Raspberry Cupcake with fresh raspberries, and a Lemon Buttercream frosting. They came out exactly as planned, a light cupcake, not to sweet, refreshing, and delicious!

For The Cake:
Makes 12 Regular Sized Cupcakes


5 Tbs. Unsalted Butter, at room temperature
3/4 Cup Sugar
1 Tsp. Vanilla
2 Eggs
1 1/2 Cup Cake Flour,
1/4 Tsp. Salt
2/3 Cup Buttermilk
1 Cup Fresh Raspberries


Preheat oven to 350 degrees F. Line your cupcake pans with paper liners.
Cream together the butter and sugar on a medium high speed until light and fluffy. This will take a few minutes! Then add the vanilla. Once the vanilla is incorporated, at the eggs, one at a time. Don't forget to scrape the sides of the bowl after adding the ingredients.


In another bowl, sift together flour, baking powder, and salt.


Slowly add the dry ingredients in three separate increments, alternating with the buttermilk. Mix until combined, then gently fold in the raspberries.


Scoop the batter into the cupcake pans, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the pans for 10 minutes, then transfer onto a rack to cool.


For The Frosting:
Makes Enough for 12 Regular Sized Cupcakes


1/2 Cup Solid Vegetable Shortening
1/2 Cup Butter, at room temperature
2 Tbs. Lemon Juice
1 Tsp. Lemon Zest
4 Cups Confectioner's sugar, Sifted


Cream the shortening and butter with an electric mixer until light and fluffy. Add Lemon Juice and zest; beat well. Gradually add the Confectioners Sugar, one cup at a time, beating well on medium speed. Be sure to scrape the sides and bottom of the bowl!


Enjoy!!

Orange Creamsicle Cupcake

A Friend of mine suggested an Orange Creamsicle Cupcake, it became todays adventure! A cake infused with orange zest, orange juice, and orange extract. Topped with a cream cheese, orange juice, and orange zest frosting. Enjoy!

Who doesn't love a good ol' Red Velvet Cupcake? Here is a little twist on your traditional Red Velvet Cupcake, with a little surprise secret ingredient :). Filled and topped with a cream cheese frosting!

S'mores Cupcakes

As I was laying in bed one night I had an idea, A S'mores Cupcake! I wasn't sure how I would go about creating this little piece of heaven quite yet, so I began brainstorming and trying different ideas. The end result? A chocolate cupcake, graham cracker crumb on the bottom, a marshmallow filling.  To top it off, a vanilla buttercream frosting with marshmallow and graham cracker crumbs swirled in, a chocolate bar, marshmallows, and sprinkles of graham cracker crumbs on top!