♥ Cupcakes With My Boo

I let him mix batter, he said I "watched closely."

♥ Orange County Fair Cupcake Contest!

Almond Joy Cupcakes.

Judging! Over 400 Cupcakes. 

Didn't win, but got a honorable mention. Should have rioted. 

♥ Boom!

4th of July Cupcakes

♥ Poopcakes

Vanilla Cupcakes with Chocolate Frosting and Marshmallow Fondant Flies.

Happy Birthday Dana!

♥ Tickle Me Elmo

Marshmallow and raisin eyes with a Starburst candy nose. 

♥ Yay for Jose!

Cupcakes for an artist.

Vanilla bean cupcakes with a pure white frosting.

Some of Jose's Art, "Til the End."

♥ Mackenzie's 1st Birthday!

A cake for Princess Mackenzie.

Served 30-40 people.

White cake with a raspberry butter cream frosting... 

...and marshmallow fondant accents.

♥ Coconut Lime Cupcakes

Coconut cupcakes with a lime butter cream frosting and toasted cococut slivers on top. 

Birthday boy's favorite.

♥ Dia de los Muertos Cake

Day of the dead cake made to be enjoyed by 10-15 people. Inside the skull is a homemade funfetti cake and buttercream frosting to hold on the marshmallow fondant. To see pricing information please see my website. 

The birthday girl and our best friend.

Ingredients:

1 2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup light brown sugar

1/2 cup unsalted butter, melted

1 large egg

1/4 cup greek yogurt  

3/4 cup milk

1 Tablespoon vanilla extract

2/3 cup sprinkles

Frosting:

1 cup unsalted butter, softened to room temperature

3-4 cups powdered sugar

1/4 cup heavy cream 

2 1/2 teaspoons vanilla extract

salt, as needed

Directions:

Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) with nonstick spray. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Pour batter into prepared cake pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use.

Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

♥ Zebra Print Birthday Cake!

A chocolate cake with chocolate frosting covered in fondant.

Happy birthday Jen!

The blue print.

She wouldn't cut the cake for days because she love it so much.

♥ Surprise Chocolate Cupcakes with a Peanut Butter Frosting!

Reese's Peanut Butter Cup on the top...

 ...and on the bottom.

Happy Birthday Amy!

♥ Gooble Gooble

The supplies.

Caramel turkey skin.

Made for my family's turkey day.

Vanilla cupcakes.

♥ Brrrrrrraaaaaaiiiiiiinnnnnnnsssssss!

Strawberry "brain" cupcakes.

Very popular with the undead.

♥ The Reid Wedding!

This cupcake wedding cake served 150 people. There were two kinds of cupcakes, one being a Guinness cupcakes with Bailey's Irish creme frosting, and the other was a coconut cupcakes with a fresh lime buttercream. Check out my website for pricing and ordering information www.carlymakescakes.com.

Guinness Cupcakes with Bailey's Irish Creme Frosting

Ingredients:

1 cup unsalted butter

1 cup Guinness stout

2/3 cup Dutch-processed cocoa powder, sifted

1 cup light brown sugar

1 teaspoon table salt

2 cups all-purpose flour

1 cup white sugar

1 1/4 teaspoons baking soda

2 eggs

1/2 cup sour cream

Frosting:

1/2 cup unsalted butter

4 cups confectioners' sugar

1 pinch table salt

3 tablespoons irish cream (Bailey's or Carolan's)

1 tablespoon milk

green sprinkles

Directions:

Preheat oven to 350°F Grease 24 cupcake cups, or fill with paper liners.

In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.

Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.

Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.

Meanwhile, in new work bowl of stand mixer, cream butter until very light and fluffy, about 4 minutes. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.

Makes about 24 Cupcakes

Coconut Lime Cupakes with Lime Cream Cheese Frosting

Ingredients:

3/4 cup unsalted butter, room temperature

1 cup granulated sugar

2 eggs, at room temperature

1 teaspoon pure vanilla extract

1 heaping teaspoon grated key lime zest

1 1/2 tablespoons lime juice, fresh squeezed

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup buttermilk

1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

Directions:

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

Frosting

Ingredients:

1/2 cup cream cheese, room temperature

1/2 cup butter, room temperature

1 1/2 teaspoons lime zest

1 teaspoon vanilla extract

1/8 teaspoon salt

4-5 cups powdered sugar

3 tablespoons lime juice

milk (optional)

Directions: 

Beat first 4 ingredients at medium speed with an electric mixer until creamy.

 Gradually add powdered sugar alternately with lime juice, 1 Tbsp. at a time beating at low speed until blended and smooth after each addition. Beat in up to 1 Tbsp. milk for desired consistency

♥ Pick Flowers Not Fights

Happy Birthday Heidi! 

Cupcakes with marshmallow peddles, sour apple licorice stems, fondant dirt and candy centers. 

♥ You're Bangin'

Heart Shaped Fondant Cake.

Happy Birthday Jana!

Triple Layer.

Chocolate on Chocolate.

♥ 1, 2, Freddys Coming For You.

This cake is probably going to always be my favorite.

Red velvet cake and claw with fondant.

Krueger's burnt skin, wish I had better picture of this.

After the "blood" was applied.

♥ Happy Birthday Janessa!

Perfect chocolate cake and frosting with fondant.

Edible gold star accents.