Back at it!

Hello everyone!

It certainly has been a long time since my last post and its time to get back at it! I have been very busy with my own wedding, moving into a home and working full-time. Of course I have continued baking during the past year, how could I not!

This year began with a challenge to cook or bake something completely new each week. The challenge was to follow the recipe exactly and not “Amanda-ize it” as my husband likes to say. I like to add my own flair to things so this has been a bit of a tough one but we have enjoying eating new things. Surprise, surprise most of them have been a baked goods! Baking is in my blood, I just can’t get away from it.

Here are a few of the things I’ve enjoyed making:

I am slightly over a third of the way through this challenge and enjoying every bit of it.

I’ve also been very busy with cupcakes (just not blogging), mostly for family and friends, also including two weddings, one of which I was also the maid of honor. The hot cocoa cupcakes above were for a sweet sixteen party back in January and we happened to get 30 inches of snow that same weekend, crazy, but they were a hit!

Speaking of crazy, let’s talk about the 2 weddings I committed to that are the same weekend! I’ve never done order this large before so I’m excited (and nervous) to present both couples with cupcakes for the big day! I remember how important all the details are and it gives me joy bring an extra sweetness to the day with my cupcakes!!!

I plan to continue to post and balance the craziness of married life. Wait until you see the wedding cake we  were blessed with…! 🙂

Raj Wedding

I was blessed with a wondrous opportunity to create cupcake magic for an amazing couples big day!



4 flavors and a special flower request from the bride. I had so much fun trying some new flavors and creating mini masterpieces for their big day!



Maple Bacon Cake with a Chocolate Butter cream & crumbled candied bacon on top

Vanilla Cake with hand piped Sunflowers

Pumpkin Spice Cake with cream cheese frosting with a sprinkle of cinnamon

IMG_6528 IMG_6530


Vanilla Chai Cake with a Chai spice butter cream.

Chocolate Peanut Butter Cake with Peanut Butter butter cream & peanut butter cup on top.



These cupcakes were a pleasure to make and I wish the newly-weds well!

Banging Chocolate Cake!

I love this recipe so much! Personally I would choose vanilla over chocolate but this cake it just so fantastic that I cant help but enjoy it!!

What you’ll need:

  • 1 3/4 cups  All purpose flour
  • 1/4 cup  Unsweetened cocoa powder
  • 3/4 teaspoon Baking soda
  • 1/2 teaspoon  Baking Powder
  • 1/2 teaspoon  Salt
  • 1 1/2 sticks  Unsalted butter, softened
  • 3/4 cup  Lightly packed light brown sugar
  • 2 Large Eggs
  • 2-3 oz Unsweetened chocolate, melted 
  • 1 1/2 cups  Buttermilk

 What to do:
  1. Preheat oven to 350*F. Line or grease your muffin tin.
  2. In a medium size, separate bowl whisk together flour, cocoa powder, baking soda, baking powder and salt. In your mixing bowl, use an electric mixer on high to beat the butter and brown sugar until light and fluffy, about 3 minutes.
  3. Add the egg in one at a time and beating well after each addition. Beat in the melted chocolate. Reduce the speed and add the flour mixture alternating with the buttermilk. Begin and end with the flour, mixing each step until well blended. Stir in the vanilla.
  4. Scoop the batter into the muffin tin, filling about 2/3. Bake 15 – 20 until the tops are a golden brown. Cool cupcakes on a wire rack. Add your favorite icing once cakes are completely cooled.

Icing choice I am leaving up to your imagination. A vanilla buttercream or peanut butter icing would make this cake irresistible!

Happy Baking!


Base recipe courtesy of  Hello, Cupcake by Karen Tack & Alan Richardson.