Pink Champagne Cupcakes

A very amazing, and classy, coworker of mine retired recently. In honor of her I made the “pink champagne cupcakes”. strangely enough this recipe made 33 cupcakes. THIRTY THREE. I also made Irish Car Bomb mini cupcakes, Mint Julep mini cupcakes, and Gingerbread mini cupcakes for her retirement party! But, Treat tuesday got the champagne cupcakes. I used barefoot bubbly’s champagne moscato (and was almost blinded but the cork exploding out! be careful!) and it worked well, and isn’t expensive. I also opened the fridge to start making these and noticed that SOMEONE had used ALL OF THE EGGS without letting me know. I luckily had dry “just whites” in the cabinet, so I used those and the worked perfectly.

The one thing with these was the frosting was a bit “melty”… So don’t do anything crazy or intricate with it!


Pink Champagne cake

3 cups all purpose flour

3 teaspoons baking powder

½ teaspoon sald

1 cup (2 sticks) unsalted butter

2 cups sugar

1 teaspoon vanilla

6 egg whites

a few drops red food coloring (I didn’t do this part)

2 cups champagne


Pink champagne frosting

¾ cup (1 ½ sticks) unsalted butter

4 cups confectioners sugar

½ cup champagne

¼ cup whole milk

1 tablespoon vanilla extract

a few drops red food coloring (I used Wiltons gel icing color, in rose)


Preheat over to 350*F. Grease and flour 2 9-inch round cake pans, or 2 12 cup muffin pans, a 9 more in another pan.

In a bowl, combine flour, baking powder, and salt, set aside.


In a mixing bowl, beat butter and sugar 3 to 5 minutes, or until light and fluffy.


Add vanilla and beat in egg whites one at a time. (this was difficult using reconstituted whites, so I just poured a little at a time)


Mix in food coloring. Beat in flour mixture and champagne in three alternating additions, starting and ending with the flour to prevent curdling. 

Pour batter into prepared pans, bake ~35 minutes for 9-inch, or ~20 for cupcakes, or until a toothpick comes out clean.


For the frosting: In a mixing bowl, beat butter 1 minute. Gradually add confectioners sugar, champagne, milk, vanilla, and food coloring; beat until smooth and creamy.


Once cake has cooled completely, frost that SOB. I then refrigerated mine overnight.



Lucy then suggests you take an impromptu nap on the floor, bonus points if you sleep in a high traffic area.



Pumpkin Martini Cake

Fall means a veritable pumpkin flavored assault on your nose, and your taste buds. I jumped on the pumpkin bandwagon, and went with the “pumpkin martini cake” for this installment of “Boozeday Tuesday”. This recipe called for either bourbon, or vodka. I went with the bourbon because I mean c’mon. Who am I to say no to bourbon. The spicy earthy-ness of the bourbon perfectly. I’m sure this would be good with vodka too, but I think the bourbon was probably the better choice. I made this into a sheet cake, and it was a big hit! Pretty boozy (especially on the edges) but very welcomed and enjoyed.


Pumpkin Martini Cakes

½ cup unsalted butter

1 1/3 cups dark brown sugar

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

2 ½ teaspoons pumpkin pie spice

½ teaspoon salt

½ cup milk

1 ¼ cups pumpkin puree, canned or fresh

1 teaspoon vanilla extract

¼ cup bourbon or vodka

2 tablespoons triple sec

pumpkin spiked maple glaze

½ cup Grade-A maple syrup

3 tablespoons unsalted butter

3 tablespoons pumpkin butter

1/8 teaspoon salt

½ cup bourbon or vodka

2 tablespoons triple sec

Spiked cream-cheese frosting

1 (8 ounce) package cream cheese

6 tablespoons (3/4 stick) unsalted butter

3 cups confectioners’ sugar

1 tablespoon bourbon or vodka

Preheat the oven to 350*F. Grease individual-size cake pans, or a mini cupcake pan, or a 9×13 (which is what I used)

In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy.


Add the eggs one at a time, beating after each addition.


In a separate bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the butter mixture with the milk in three alternating additions. Mix in pumpkin, vanilla, bourbon (or vodka), and triple sec and beat until smooth.


Fill pans three-quarters full. Bake 20 to 25 (or ~45 minutes for a sheet) minutes, or until a toothpick inserted in the center comes out clean. Let cool.

For the glaze- In a saucepan, bring the maple syrup, butter, pumpkin butter, and salt to a boil. Lower to a simmer for 2 to 3 minutes. Stir in bourbon (or vodka) and triple sec and heat for 1 minute more.

In a mixing bowl, beat cream cheese and butter until combined. Beat in confectioner’s sugar. Stir in the bourbon (or vodka) and top the martini cakes with frosting.

Spoon glaze over cake, then pipe frosting on top. The book suggests you place each individual cake into a martini glass before serving. I did not do this, I made mine into a sheet cake and brought it into my work, where it was greatly loved!


I forgot to take pics after I added the frosting, until i was at work the next day! Fat- tuesday was especially fat that day, we had the pumpkin cake, a red wine and chocolate cake, and some chocolate chip banana bread!


Black Forest Cupcakes

I had a real hankering for some chocolate this week, and this recipe has been begging me to make it for a while. These were a bit involved to make, because of the layers, but they were very good. I think if I make them again I will core the inside and put the pudding there, chop up the cherries and put that on top, then top them with whipped cream. I also did not have enough cherries, so I alternated. I also drizzled with the leftover pudding, which I mixed with the left over cherry liquid. Mmm-mmm.

Black forest Cupcakes

Chocolate liqueur pudding:

1 (3.8- ounce box of pudding)

1 cup milk

¼ cup vodka

Chocolate cherry cupcakes:

½ cup unsweetened cocoa powder

3 ounce bittersweet chocolate- chopped

¾ cup (1 ½ sticks) unsalted butter

1 ½ cups sugar

4 eggs

1 teaspoon vanilla extract

1 teaspoon kirsch

1 tablespoon cherry liqueur

1 tablespoon chocolate liqueur

2 cups all purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

Black cherry compote:

Juice of 1 lime

¾ cup sugar

2 cups frozen sweet cherries

¼ cup kirsch

2 teaspoons corn starch

Cherry whipped cream:

1 ¼ cups heavy cream

1 cup confectioners sugar

1 teaspoon kirsch


Maraschino cherries

Preheat the oven to 350*F grease 2 12 cup cupcake pans.

For the pudding- In a mixing bowl, whisk pudding mix, milk, and vodka until mixture thickens, about 2 minutes. Chill 1 hour in the refrigerator.


For the cupcakes- Dissolve cocoa powder in 2/3 cup boiling water. Stir in bittersweet chocolate until melted and smooth. Set aside to cool.


In a mixing bowl, cream butter and sugar 3 to 5 minutes or until light and fluffy. Add the eggs 1 at a time, beating after each addition. Stir in vanilla and liqueurs. I did not have kirsch, so I used extra cherry liqueur.


In a separate bowl, combine flour, baking soda, and salt. Slowly mix flour mixture and sour cream into the butter mixture. Stir in cooled melted chocolate.


Pour into pans and bake 20 minutes, or until a toothpick comes out clean.

For the compote- In a sauce pan, bring lime juice and sugar to a boil. Reduce to a simmer and add cherries. Cook 10 minutes, stirring occasionally. Stir in cornstarch and kirsch, again, I used the heering instead. Reduce to a simmer and stir occasionally until thickened, about 5 minutes, being careful not to overcook so the cherries stay plump.

For the whipped cream- In a mixing bowl, whip all ingredients until soft peaks form. Refrigerate until ready to serve.

Finish- Cut the cupcakes in half horizontally Spoon dollops of black cherry compote and or/chocolate pudding over the cupcake bottoms.


a single cherry on each cupcake half

Replace the tops and garnish with another dollop of pudding, some cherry whipped cream, and a maraschino cherry.


These looked WAY too plain for me…

I then drizzled with the extra pudding and cherry liqueur liquids.


These were a definite hit at my work! Messy, but tasty too.


Honey Spice Beer Cake

Recently, my little New England town started the very interesting transition into a fall paradise. Seeing as this is New England, you never know how long a season will last, so I hoped on board and decided to make the “honey beer spice cake”. The spices make it fall-y, and someone’s left over beer in my fridge sealed the deal for me. If I don’t need to do a liquor store run, I try not too… I always seem to leave with more than I went in for. That aside, this was a perfect fall cake. Kind of like a carrot cake, but with beer instead of veggies and fruit!  Besides the overflowing in the oven, it was a pretty simple but good recipe. You could do a lot with this cake depending on what beer you choose to put in it. I’m very intrigued with aådding pumpkin ale to it next time… So many booze cakes, so little time…


Honey Beer Spice Cake

For the cake:

3 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon all-spice

3/4 teaspoon freshly ground nutmeg

1/2 teaspoon ground cloves

zest and juice of 1 lemon

1 stick (4 ounces) unsalted butter, at room temperature

1/2 cup sugar

3/4 cup light brown sugar

4 large eggs

1 cup honey

12 ounces (1 1/2 cups) honey beer- or really, whatever beer you want. There was a coors light in my fridge, so there was a coors light in my cake!

For the frosting:

½ cup (1 stick) salted butter

3 ½ cups confectioners sugar

½ cup of honey (or whatever) beer (I used my “good” beer, a curious traveler shandy!)

2 TBS honey

Preheat oven to 350 degrees F. Butter and flour a 9×13-inch (no really, don’t use anything smaller) pan and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, cloves and salt. Set aside.


all the fixins

In the bowl of a stand mixer fit with a paddle attachment (handy dandy beater blade reporting for duty), cream together butter, sugars, and lemon zest. Mixture may look crumbly, but mix for about 3 minutes.


Add the eggs one at a time, beating for 1 minute after each addition. 
 Beat in the lemon juice and honey.


Add the flour mixture and beer. Alternating the flour mix and beer. Beat the batter on high speed for 30 seconds.

Pour into the prepared pan and bake in the upper third of the oven for 45-50 minutes, or until a cake tester inserted in the center of the cake comes out clean. WARNING THIS CAKE RISES A LOT. THE BOTTOM OF MY OVEN IS NOW COVERED IN BEER CAKE. PUT THIS ON A LARGER COOKIE SHEET/PAN/ETC.


right before the spill over…



For the Frosting: In a mixing bowl, cream butter with about one-third of the confectioner’s sugar. Mix in beer and the rest of the sugar in alternating additions, beating until smooth and creamy. Stir in honey. Spread on cooled cake. Sprinkle mixed nuts on top if you choose to. I didn’t, but to each their own!


Delicious, delicious shandy in a curious traveler cup I got from a great friend!

The general consensus was 2 thumbs up! A must try! Most of the people that had this aren’t booze hounds, so the lack of beer taste was good. This was only because I used coors light though. If you don’t really like the taste of beer (I don’t know why you would bother making this…) then use a light beer.

24th Unbirthday Party

So I turned 24 on September 1st! and clearly,  I am always looking for an excuse to throw a party, so I had myself a little shindig on the 14th. The theme was a hipster twist on Alice in wonderland. I also was looking for an excuse to make a tiered “practice” cake. I mean, the thought of tiered cakes stressed me out to no end, and if I have an order for one I now know what is involved! All pictures will be at the bottom of this post.



The bottom layer of this cake was “bobby flays Devils food cake” with an almond marscapone filling and then a nutella frosting. I died the filling hot pink, and the frosting black. It was decorated with “eat me” written in my favorite colors.  I think I made 3 batches for the 2 12” layers.

Recipe for cake :


1 1/4 cups cake flour

1/2 cup Dutch processed unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature

1 1/2 cups granulated sugar

3 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup strong, hot coffee



Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.


Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In thebowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.


Read more at:


The filling was adapted from this recipe: I have made this in its entirety before and it was so good. But I did not have any hazelnut creamer, and thought almond would be tasty. It was!


Mascarpone Filling:

8 oz. mascarpone cheese

1/3 C. powdered sugar

1/2 tsp. vanilla extract

1 Tbsp. hazelnut creamer, powder (optional)

Buttercream: Beat butter and cream cheese until smooth. Add malted milk powder and cocoa and beat again. Add vanilla, milk and slowly add powderedsugar until you reach your desired consistency. If it becomes too thick, add more milk. I doubled the recipe, and then added some “rose” gel food dye.

I don’t have a recipe for the buttercream, I just made a basic buttercream, then added nutella and black dye until it looked and tasted like I wanted it to haha. It didn’t take that much nutella to flavor the whole double batch.





Ive never made a red velvet cake, and they seem to be a crowd favorite so I decided it was time. But red? Overrated. Teal on the other hand…

I used paula deans recipe, but I did not have any/enough cake flour, so I made my own using corn starch and all purpose flour. Also, 2 batches for 2 10” layers.  Paula also has a lot of crazy things in her frosting that wasn’t going to work for my plan, so it ended up being a plain vanilla cream cheese frosting.

When I frosted this layer I split the frosting in half, dyed one half pink, the other purple, then I used a wilton No. 789 Cake Icer Basketweave tip, flat side up. I alternated stripes of the colors, and then I smoothed them together using a angled spatula. It came out perfect.


2 cups sugar

1/2 pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring (Or teal)

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon vinegar



1 (8-ounce) package cream cheese

1 stick butter, softened

1 (1-pound) box confectioners’ sugar


Preheat oven to 350 degrees F.


In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting



Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend.


Read more at:



For the top layer I did 3 8” vanilla rainbow layers! The top was made topsy-turvey by propping up the pan on some aluminum foil. This made the cake kind of puff up on the part, but it evened out while cooling.  I put my batter in a gallon zip lock (I only had 1 8” magic line pan, so it was very slow baking) and added a few drops of color in different spots, then smooshed it around to get it to mix. I wasn’t sure if it would come out as pretty as if I split it all, but I was so tired it didn’t matter anymore. But it came out so nice looking! This layer was decorated as the mad hatters hat, in teal, of course.  It had peacock feathers, a 9/1 “sign” some steampunk cogs (kind of) and other hat like goodness.



Cooking spray

3 cups cake flour, plus more for dusting

1 tablespoon baking powder

3/4 teaspoon fine salt

2 1/2 cups sugar

3 sticks unsalted butter, at room temperature

3/4 cup milk, at room temperature

1 tablespoon pure vanilla extract

4 large eggs, at room temperature


Position a rack in the center of the oven and preheat to 350 degrees F. Spray two 9-inch round cake pans with cooking spray and dust with flour.


Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and pulse a few times to combine evenly. Cut the butter into small pieces and add to the dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.


Whisk the milk, vanilla and eggs together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick or small skewer inserted in the center comes out clean, about 35 minutes.


Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a plate. Flip the cakes upright and cool completely on the rack, about 45 minutes



To put them together I used the appropriate sixed cake boards (same size as the cake) and wooden dowels. I used 5 dowels in the bottom layer, and 4 in the middle layer. I did not put this cake together until the last minute, since it was already SO HEAVY. It was also on a wooden block that is pretty heavy on its own.

Since I apparently am made of time and I do love to craft, I did make some fondant. I was originally going to use this on all the layers but I got nervous and frosted instead. The only thing I ended up using the fondant for was the hipster caterpiller and XXX bottle that sat by the front of the cake. He was originally going to go on the top, but in my frosting frenzy I put a “24th unbirthday” up there instead. He looked pretty great where he was though!


Other things I did for the party- VEGAN jello shots, DIY photobooth and props, I repainted some chairs crazy colors, dyed a shirt that said “I went mad before it was cool” with bleach, collected loooooots of Christmas lights and mason jars. We put together a makeshift bar using sawhorses and planks of wood for the food, drinks, and music. I also made my own grenadine, thanks to  this link!


DSC_0406 DSC_0407 DSC_0409 DSC_0410


Wicked cool EL wire sign i made!


Chairs and lights


the “bar”

It was a lot of work, but it was so worth it. Now I need to find my next thing to plan… friendsgiving anyone?

Screwdriver cake

Alright! This time weve got Screwdriver cupcakes, and all of my pictures are MIA. I have no idea where they are. I had a huge birthday party right after this that I used my camera for (in a DIY photobooth!). I remember uploading everything BEFORE reformatting my card, but now I cant seem to find them. Ill continue looking, but for now you will have you use your imagination. I do have a couple pictures from my phone that ill put up here though. I will also make up for it with a silly picture of yours truly at the end.

These cupcakes were great. We are just starting to enter the weird time in new England where the weather really doesn’t know what to do, is it summer, or is it fall? These cakes helped reinforce the “its still summer!” feeling. They were tasty, but not very boozy. If you are looking for a boozy cake this recipe isn’t it. You could easily tweak it into booze-city though. All in all, thumbs up.


Screwdriver Cupcakes

3 eggs

3/4 cup unsalted butter

1 1/2 cups sugar

2 tsp orange zest

2 1/2 cups flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup fresh-squeezed orange juice

1/2 cup vodka or orange-flavored vodka

1 cup sweetened flaked coconut

Orange Vodka Frosting:

1/2 cup unsalted butter, softened

4 1/2 cups confectioners sugar

1 1/2 tsp vanilla extract

2-3 Tbs fresh squeezed orange juice

2-3 Tbs vodka or orange-flavored vodka


1/2 cup sweetened flaked coconut, lightly toasted

Zest curls from one orange


To make the cake:

Preheat oven to 350.

In a small bowl, beat the eggs until they’re pale and foamy.

In a large mixing bowl or stand mixer, cream the butter.

Add the sugar and orange zest and mix.

Add the beaten eggs and mix.

In a medium bowl, combine the flour, baking powder, baking soda and salt.

In a small bowl, whisk together the orange juice and vodka.

With the stand mixer on medium low, add in the flour and vodka mixtures in three alternating additions.

Fold in the coconut.

Pour batter into lined or greased muffin tins and bake for 20-23 minutes.

To make the frosting:

In a mixing bowl, cream the butter until it’s light and fluffy.

Add the confectioners sugar, vanilla extract, and the orange juice. Add the vodka.


Frost, then add some toasted coconut like I did. I didn’t have enough time/energy/patience to make orange curls. It was a long day, I also baked off all the cakes for the next (BOOZE FREE) post, my 24th birthday cake!


and heres what Lucy did:


and heres almost everything i did that day:


and finally, my new profile picture from said bash:


Pina Colada Cupcakes

Last weeks bake was the “Pina Colada Cake”. It made 2 dozen cupcakes, filled 3/4s full. This cake was a crowd pleaser. Not boozy, but tasty still. The only strange thing is that the only pineapple in the entire recipe is just a topping. I added some into my frosting, and put a big scoop on top of each. So good. I have used a different pina colada cake recipe before that had a pineapple cake with coconut, but I think this one is better… Maybe next time ill mix some pineapple into the batter?

Piña Colada Cake

1⁄2 cup (1 stick) unsalted butter

1-3⁄4 cups sugar

3⁄4 cup coconut rum

1⁄2 cup sweetened cream of coconut

4 eggs

2-3⁄4 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup milk

1⁄2 cup sour cream

Coconut Cream Cheese Frosting

2 eight-ounce packages cream cheese

1⁄2 cup (1 stick) unsalted butter

1⁄4 cup sweetened cream of coconut

1⁄2 teaspoon vanilla extract

1⁄4 cup coconut rum

1 cup confectioners’ sugar


1⁄2 cup crushed pineapple, drained well

1 ten-ounce package sweetened flaked coconut, toasted

A few maraschino cherries, optional



Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans, or 2 cupcake pans (24 cupcakes in total)

They say- In a mixing bowl, beat butter, sugar, coconut rum, and cream of coconut 3 to 5 minutes, or until smooth.

I did- In a mixing bowl, beat butter and sugar until smooth. Add sour cream, beat until smooth. I added the coconut cream with the milk instead. I also waited for with the rum until the end.


Beat in eggs one at a time. In a separate bowl, combine flour, baking powder, baking soda, and salt. In another bowl, whisk together milk and sour cream.


Mix in the flour and milk mixtures in three alternating additions.


Pour batter into pans and bake 30 minutes, or until a knife inserted in the center comes out clean. Let cool. For cupcakes, cut time in half, but watch them starting around 12 minutes.

For the frosting: In a mixing bowl, beat together cream cheese, butter, cream of coconut, vanilla, and coconut rum until light and fluffy. Beat in confectioners’ sugar. I also added a bit of pineapple at this point, to taste. Don’t do too much since pineapple is very liquid-y and acidic and will make everything kind of soupy. Refrigerate until cakes are cooled.


Place one cake layer on a serving plate and top with frosting. Add a layer of crushed pineapple and half the toasted coconut. Place second layer on top. Spread the rest of the frosting over the cake and sprinkle with the remaining coconut. For the cupcakes I did a ring of frosting on the top, and about a tablespoon of pineapple on each one. Also, this is a coconut lovers dream cupcake so cover that Bi-atch with coconut. Then add some more, even if it falls off people WILL take if from the bottom of the pan and either add it to their cake, or just eat it solo. It was pretty, and delicious!




as always, heres my little helper


Next, the screwdriver cupcake!

Maple Bacon Whiskey Cupcakes

This week I strayed from the book. Over this past week I fell in-love with a new band and they made me want to try my “maple bacon and whiskey cupcake” aka “the Ron Swanson” recipe again. The band is bluegrass/punk type of awesomeness called Tigerman WOAH! Do yourself a favor and go check them out here. After seeing them twice and having an amazing time, I felt that I owed them some baked booze. And what recipe could fit them better?! So here it goes!


(makes 18/19)

Pound of maple bacon, the thicker the better

1 1/2 c. flour

2 tsp. baking powder

1/2 tsp. baking soda

¼ tsp salt

7 Tbsp. butter, softened

1/2 c. brown sugar

2 eggs

1/3 c. plain yogurt

Here’s where it gets tricky. I used ¼ cup maple syrup, in a cup measure, and then added enough maple whiskey (I use “cabin Fever”) to bring it up to the 1/3 cup line.

For the frosting:

1 stick butter

2-4 cups powdered sugar

Maple whiskey*

¼ cup maple syrup

Make it:

Cook bacon. Turn out onto a paper towel-lined plate to dry and cool. Crumble into small bacon bits. Set aside. Make some small, and some larger and “pretty” I know what you’re thinking, its bacon, its always pretty, but just do it.

Mix together flour, baking powder, baking soda, and salt. Let it be.

Cream together butter and brown sugar. Add in eggs, one at a time. Whip it real good. This is a dense cake, you want to give it as much help in the fluffiness department as you can. Stir in yogurt and maple syrup. Slowly add in dry ingredients. Try to not let them explode everywhere.

Take about a cup of your chopped/diced/crumbled (not pretty) bacon and throw it on in. Feel free to add more if you feel like it! You can really never have enough.

I used a cookie scoop and did one heaping blob in each liner in a standard muffin pan and another half one (18 total), and it was perfect. Bake at 350º for 15 minutes (test with a toothpick). Keep a close eye on these guys, over cooking AT ALL is bad. There’s very little room for error. Remove cupcakes to wire rack. While cooling, drizzle with whiskey*. Don’t if you don’t want them to be boooooooooozy. I did though, so I drizzled away.


For the frosting: beat together butter and 2 cups powdered sugar. Whip in maple syrup, and then whiskey*. Continue until you love the frosting, are drunk, or both! I like to play the “one for you, one for me” game, which is apparently a dangerous game at 10 am on an empty stomach. But it WAS fun!

Frost cooled cupcakes with buttercream, drizzle with some more maple syrup, top with prepared pretty bacon pieces. Eat leftovers, if they even made it this long!


Bring to show, hand over to band after the first part of their set. Watch them inhale them with joy. Prepare to stomp and clap along. Party time, excellent.


*Here’s a note, I used both maple whiskey and bourbon in this recipe, but am only going to refer to the maple whiskey. It is all based on how much bite you want your cakes to have. It’s all about taste testing. The maple whiskey is REALLY sweet. Instead of losing the alcohol content by using milk to dull that, I use bourbon. Man, how am I still single?!

Mudslide cake

Hello interwebs! I’m back yet again. Again, another busy week, full of dog, multiple trips out to see some wonderful live music (more about that later), juggling jobs, and of course, baking!

This week I have “mudslide cake” for your viewing pleasure.  With summer winding down, this cake based on the quintessential summer time drink was perfect. I also had everything on hand for it! It was delicious, and relatively easy to make. I, like always, made it into cupcakes to bring into work for “fat Tuesday”. The only thing I messed up on, was once again, camera issues. I have a few pictures, but not nearly as many as I would like.  Here goes! Or, for my fellow whovians, ALLON-SY! One day ill get around to making a doctor who cupcake!

Mudslide Cake Ingredients

¼ cup strong coffee, or espresso

¾ cup Irish cream liqueur

2 ¼ cups all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

½ tsp sale

½ cup (1 stick) unsalted butter

¼ cup cocoa powder

1 cup sugar

1 ½ tbsp vanilla extract

2 eggs

Irish whipped cream

2 cups heavy cream

¼ cup Irish cream liqueur

Irish cream caramel sauce

¾ cup light brown sugar

5 tbsp unsalted butter

1/3-cup heavy cream

1 tsp vanilla extract

¼ cup Irish cream liqueur


Shaved chocolate or chocolate curls


Preheat oven to 350*, prepare your pan(s)


Combine espresso/coffee and Irish cream. Set aside; In a bowl combine flour, baking soda, baking powder, and salt.  In a mixing bowl (with a handy dandy paddleattachment of course) beat butter, cocoa, sugar and vanilla for 3-5 minutes or until light and creamy. Beat in the eggs one at a time, and then mix 4 minutes, or until fluffy.


Add flour and Irish cream mixtures to the butter in 3 alternating additions. Pour batter into pans and bake 20-25 minutes for cake, 10-15 for cupcakes. Or until toothpick inserted comes out clean.

Whipped Cream- Add cream and liqueur to mixing bowl and beat until soft peaks form. Do not over beat, then you’ll have some weird boozy butter type of deal going on, which might be wonderful, but it’s not for this, maybe well try that for thanksgiving… Refrigerate until ready to use.


The Sauce- In a saucepan over medium heat, bring brown sugar, butter and cream to a boil. Reduce to a simmer and stir about 5 minutes. Remove from heat and stir in vanilla and Irish cream.

Finish- for a cake- Place one cake layer on a stand or serving platter. Spread half the whipped cream on top. Place second layer on top, cover it with the rest of the whipped cream. Sprinkle with whatever you feel like. And then drizzle with the caramel sauce.

For cupcakes- allow to cool, I then used a cookie scoop to plop whipped cream ontop, then drizzled caramel on them.

Inhale the delicious-ness.



And heres your weekly dose of cute.

Mocha Rum Brownies

Alright guys, I just sat down to upload the photos into this post and poof my card is MIA! After a long stressful week of really starting my second job, crazy dog antics, and a shooting at my neighbors home (which is unheard of around here, we are a small agricultural town) I somehow misplaced it! I’m going to upload the recipe, and add photos later.


I didn’t change anything about this recipe, though I was tempted to make my own brownie mix. I cant handle box mixes, but at least this one was doctored. I did cut mine smaller, since most of my coworkers are more willing to try smaller pieces of things. Which they did, they then took seconds or thirds. One of my coworkers had taken a few “home” she told me one rolled off the plate and onto the floor, and she still ate it because it was so good! I think that’s a pretty good endorsement, eh?



1 (19.8-ounce) box brownie mix

2 eggs

2 tsp vanilla extract

1/4 cup half and half

1/4 cup brewed espresso or strong coffee

1/2 cup dark rum

1/2 cup (1 stick) unsalted butter, melted



1/3 cup milk (for frosting)

1-2 tsp dark rum (for frosting)

1 tsp vanilla extract (for frosting)

3 cups confectioners’ sugar (for frosting)

2/3 cup cocoa powder (for frosting)

1/2 cup (1 stick) butter, melted (for frosting)

24 fresh raspberries (for finish)


Preheat oven to 350°F. Grease a 9-by-13-inch baking pan, I used parchment paper as well.

Combine all brownie ingredients and mix well. Pour into prepared pan and bake 40 to 45 minutes, or until a knife inserted in the center comes out clean. Let brownies cool completely before cutting into 24 equal pieces.

Top with generous dollops of frosting and raspberries. Arrange on a platter and let everyone dig in, family-style.

For the frosting: Stir to combine butter and cocoa. Beat in confectioners’ sugar and milk in three alternating additions. Add milk mixture to the butter and cocoa, along with vanilla and rum, stirring until smooth and creamy. Makes about 3 cups.


These were pretty good, but next time I probably will make my own brownie mix.