Travel, culinary, photography, fashion, digital art, sewing -all before 8am...joking. I work full-time but someday I will take my talent and passion and find my dream job.

• 
  27th January

  craftstodo:

  (via Crafts stalker: Cupcake High Heels and Handbag Cupcakes)

  Reblogged from: craftstodo
  +2,100 notes
  DIYfoodcup cakecupcakecakehigh heelshandbagdessertfunfrostingrecipehow to
• 
  9th December

  This is a cute idea:

  put cut strawberry on top of frosting and pipe on white frosting and then add fun white balls. 

  Reblogged from: thecakebar
  +11,510 notes
  HolidayHoliday foodcup cakecakecupcakestrawberrySantahat
• 
  12th June

  momjunk:

  Ah, so smart, especially for a kids party. Do ahead. freeze scoops of ice cream into cup cake cases.

  (Source: )

  Reblogged from:
  +134 notes
  DIYpartyice creamchildrenparty foodfreezescoopcup cakecupcakecupcake liner
• 
  20th July

  easyfastcheapcooking:

  onlycupcakes:

  Rosewater pistachio cupcakes via Baa Baa Cupcake. This happens to be one of my favorite flavor combos!

  Here is their recipe:

  Rosewater Pistachio Cupcakes - Makes one dozen - Adapted from Vegan Cupcakes…

  • 1/2 cup vanilla yogurt
  • 2/3 cup milk
  • 1/3 cup canola oil
  • 3/4 plus 2 Tb sugar
  • 2 Tb rosewater
  • 1 cup plus 2 Tb all-purpose flour
  • 2 Tb cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Generous pinch of ground cardamom
  • 1/3 cup of chopped pistachios

  1. Preheat oven to 350 F.  Line cupcake pan with paper liners.  
  2. In a large bowl, mix together the yogurt, milk, oil, sugar, and rosewater until completely combined.
  3. In a small bowl, add the flour, cornstarch, baking soda, baking powder, salt and cardamom.  Use a whisk to mix the ingredients together.
  4. Slowly add the dry ingredients to the wet ingredients until completely mixed on low-medium speed with an electric mixer.
  5. Use a wooden spoon to stir in the pistachios.
  6. Fill the cupcake liners 2/3 full with batter and bake for approximately 18-22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.  The tops may turn golden yellow like in the above picture. 

  Rosewater Frosting - Enough to lightly cover 12 cupcakes

  • 4 Tb butter (1/2 stick)
  • 2-3 cups confectioner’s sugar
  • 3 Tb milk
  • 1/2 teaspoon rosewater

  1. Cream the butter with an electric mixer on medium-high speed until pale and fluffy.
  2. Add the milk, rosewater, and 1 cup of confectioner’s sugar.  Mix until combined with the electric mixer.
  3. Add the rest of the confectioner’s sugar 1/2 cup at a time until you get a spreadable consistency (or one that you are happy with.

  Reblogged from: efccooking
  +125 notes
  roserosewatercupcakespistachiocup cakefrostingrecipeflavordessertvanillayogurt
• 
  30th June

  In keeping with the theme of ice cream - I thought I would throw in a ice cream cup cake!

  Quick lowdown on how: Fill 24 flat-bottom cones two-thirds full with cake batter. Place the cones in a high-sided 9-by-13-inch baking pan and bake in two batches at 325° F for 30 minutes. Let cool, then frost with two 16-ounce cans of frosting.

  ice creamcup cakedessert