This has been a crazy summer! I have been knee-deep in baking orders for all kinds of occasions–bachelorette parties, birthdays, baby and bridal showers, anniversaries, and “just for fun” celebrations. The experience has been unbelievable, as I’ve baked over 1220 sugar cookies and 330 cupcakes within the past three months. These photos just brush the surface of the treats I’ve been cooking up around here!
I hope you’re all enjoying your summer! I’m going to do my best with keeping things updated around here. In the meantime, be sure to check out my Facebook page: www.facebook.com/albertapearl
The other day I had the opportunity to make ginger ale cupcakes, complete with ginger ale flavoured buttercream. I was intrigued by the recipe the moment I saw it, but I didn’t know exactly what to expect. As it turns out, they were incredibly delicious and are actually one of my current favourite flavours.
Baking with soda is not new to me. One of my favourite cupcake recipes involves simmering coca-cola with cocoa to make delicious chocolate cupcakes. But making the ginger ale cupcakes inspired me to try different types of soda without the pairing of chocolate. I decided to adapt the ginger ale cupcakes to use root beer instead. I also added a little bit of cinnamon instead of ginger to give them a little bite. I was hoping the majority of the root beer flavour would come out in the buttercream, but as it turns out, the overall flavour was not overwhelmingly rootbeer-ish. But they were still absolutely delicious!
I’m going to work on adapting this recipe to get more of a root beer flavour. Until then, they will definitely be enjoyed for what they are! Yum!
I’ve been on quite the cupcake kick these past couple of weeks. Something about making cupcakes is just so appealing. Maybe it’s the endless flavour combinations. Maybe it’s the fact that they take a total of ten seconds to decorate. Maybe it’s because they make a delicious afternoon (or morning, or evening, or midnight) snack. Maybe it’s just because I wanted to use my cute new cupcake carrier as much as possible. Whatever the reason, endless cupcakes have been coming out of nowhere and have been going straight into my stomach. I think it’s about time they take a little seat on the back burner for a while.
I just wanted to share a few photos of some of the cupcakes that have been contributing to my daily sugar high these past couple of days.
These are Irish Cream Cupcakes. They are a fluffy chocolate cupcake filled with Bailey’s-chocolate ganache filling and topped with a Bailey’s coffee buttercream. These cupcakes are rich and chocolatey but don’t weigh heavy in your stomach when you eat them. The chocolate cupcakes are really light and fluffy but are nice and sweet due to the ganache filling.
These cupcakes were inspired by a holiday tradition. My family loves sipping Bailey’s infused hot drinks around the holidays. From hot chocolate to coffee, Bailey’s Irish Cream adds a delicious (and exclusively “adult”) flavour to some of winter’s finest drinks. Yum.
These are Triple Salted Caramel Cupcakes. This recipe was one of the first cupcake recipes I had ever tried, making me fall in love with cupcake baking. The brown sugar-based cupcakes are infused with a caramel filling and topped with a generous swirl of salted caramel buttercream. I also sprinkled them with some toffee bits. The recipe can be found by visiting Sprinkle Bakes blog.
These cupcakes are so sweet but are so nicely balanced by the saltiness of the caramel and buttercream. Sweet and salty are one of my favourite combinations! These are definitely a favourite around here (after all, I have made them twice now!).
I hope you are all having an incredibly wonderful (and cupcake-filled) first week of January!
I finally got around to a little “enjoyment” baking. I’ve been so bogged down with school work that I’ve had very little time to spend in the kitchen. Luckily, I was granted three “Co-Curricular Days” so I took every opportunity I could to spend some time with my mixer.
I’ve been thinking about these cupcakes for a while, wondering how to go about them. I’ve always been a huge fan of maple syrup–I only eat pancakes, waffles, and french toast in order to indulge in some of the sweet stuff. I decided to make some French Toast Cupcakes so I could combine the delicious maple flavour with cinnamon. I made a fairly simple maple cupcake, added a crunchy streusel topping, and swirled each with delicious maple buttercream and a sprinkle of cinnamon-sugar. The result was delicious. I almost ate one (or two) for breakfast!
The complete recipe can be found by clicking here.
This past weekend I had a huge baking order. Probably my largest yet. Thankfully, the order allowed me to choose all the flavors and decorations of the cupcakes and cookies, as long as they were pink. These are the cupcakes I came up with…totally pink and very flowery!
From left to right, the flavors were Strawberry Shortcake (Vanilla Cupcakes with Strawberry Filling and Vanilla Buttercream), White Chocolate Raspberry (Vanilla Cupcakes with White Chocolate Ganache Filling and White Chocolate Raspberry Buttercream), London Fog (Earl Grey Vanilla Cupcakes with Vanilla Buttercream), and Chocolate (Chocolate Cupcakes with Vanilla Buttercream).
Happy Friday, friends!