Monday, August 15, 2011

~elc's~ Top 11 Flavors of 2011!

So you have read the 10 Most Popular Flavors among everyone all over the globe-- (see April's Blog).  These flavors will always be popular and high in demand when going to a cupcake shop.  Well for 2011 we are noticing that so many others are willing to step out of the box and try these new & exciting flavors! 

Ghirardelli Red Velvet
We all know that red velvet is one of the most popular flavored cakes everywhere.  It's cocoa base is the perfect taste for even the not so fan of chocolate.  And though I usually put a ganache filling in mine to enhance that chocolate flavor, I also can make it without-- which is still just as awesome and gives it that perfect amount of sweetness that you're looking for, not to mention the vanilla cream cheese frosting that goes with it is the best!  This is the perfect cupcake flavor for any person, any party, any time of the year!

Reese's Peanut Butter Cup
Rich chocolate cupcakes with peanut butter chips inside topped with creamy peanut butter cream cheese frosting, drizzle chocolate ganache over the top and top with a peanut butter cup and you have a real divine treat!
Carrot Cake
Spiced cake with fresh carrots, golden raisins, and pecans topped with a cinnamon ginger cream cheese frosting.  This has become one of my most demanded cupcake flavors.  Again--it doesn't matter what time of the year it is or how hot it is outside...  Everyone loves this cupcake, it's truly a hit!

Georgia Peach
Made with vanilla, cinnamon & nutmeg-- this cupcake is phenomenal if you love peaches, and the cinnamon cream cheese frosting is the perfect combo!  When I smell this cupcake out of the oven and I'm about to frost it-- I start to think of a sweet Georgia* peach cobbler. A perfect Summer time treat!

Creme Brulee`
Creme Brulee` is one of America's most desired desserts.  It's one word. Decadent!  This cupcake can be made with a chocolate or vanilla base and then it's filled with actual homemade creme brulee`.  Top the cupcakes with a vanilla whipped cream & blueberries, strawberries, blackberries, and raspberries AND this is really the best cupcake flavor ever!

Give Me S'mores
The old campfire classic takes on a new identity as a charming cupcake. Graham flour, available at health food stores and speciality markets, flavors the cupcake base, which is topped with chocolate glaze and piled high with pipped sticky marshmallow frosting, browned to mimic the effects of toasting over a camp fire. In addition top with crushed graham cracker & piece of chocolate to make it really come together! Yummy :)

One of my personal all time favorite cakes. I grew up eating this a lot, especially when it was my Dad's Birthday. This light airy spongy cake has such a unique flavor. Just fill it with a homemade chocolate pudding and top with homemade whip cream, especially if you're like me and like more of a "lighter" frosting. Add some fresh fruit, and drizzle with caramel & you have yourself the perfect cupcake!

Key Lime Pie
I think of the first time I moved to the South and had key lime for the first time. I loved it! I am a huge lime fan, thus why I also like margaritas so much.  So now turning it into a cupcake was heaven for me.  You can have fun with this one too.  Vanilla-lime cake, you could fill with the lime custard and top with a lime cream cheese--using fresh lime juice & top with some crushed graham cracker. It's perfect when you're craving that sweet-tart flavor!

Chopped fresh strawberries are folded into the cupcake batter, and diced strawberries are added as a garnish for a pretty-in-pink treat. Milk chocolate buttercream ups that chocolate covered strawberry flavor. I also do a strawberry cream cheese frosting if you don't want the buttercream.  It has become one of my personal favorites no matter what time of the year it is!

Vanilla- Bean Cannoli
So I grew up in a small town in upstate, NY with a bunch of Italians, and we had the best pizza in town.  If you were craving a good cannoli for dessert--you could get some of the best.  I remember I couldn't wait to make this cupcake!  Vanilla-bean flavor cake filled to the top with a cannoli filling, and mini chocolate chip cream cheese frosting. Too much cheese you say?  Nope. There's never "two" much sweet cheese filling or cream cheese on a cupcake!

Cupcakes that are made with a combination of ingredients commonly found in a really tasty autumn pie- pumpkin, cinnamon, nutmeg, and cloves. These are the cupcakes that will be one of the best tasting for that spice flavor you may be looking for. Most shops may have your standard pumpkin with a buttercream frosting, but this-- this is straight owey goey deliciousness that will keep you comin' back for more no matter what time of the year it is & a perfect flavor to have with coffee!

Sunday, August 14, 2011

~elc's~ new Fall flavors!

Please try one of these divine flavors today!  Due to cost expenses I have to at least charge $2.25 a cupcake--minimum order of 8 PER FLAVOR!  And If you don't see YOUR favorite cupcake-- then please make a special request and I will most definitely accommodate for you or your party!

Our 30 Flavors!

Turtle Cheesecake*
Ghirardelli Red Velvet
Carrot Cake
Candied Sweet Potato*
Lemon Poppyseed
Guinness Chocolate*
Creme Brulee`
Blueberry Cobbler
Butterscotch Dream*
Birthday Surprise
Vanilla-Bean Cannoli
White Chocolate Macadamia
Nutella-Loaded Dark Chocolate
Caramel Macchiato
Bananas Foster French Toast*
Banana Cream Pie
Reese's Peanut Butter Cup*
Wedding Cake
Apple Cinnamon Streusel*
Boston Cream Pie*
German Chocolate
Chocolate Salted Caramel
Mint Chocolate Oreo

Saturday, August 6, 2011

Ginger, molasses and pumpkin cupcakes. Is it Fall yet?

These cupcake flavors are an instant seasonal favorite!  I love baking with all types of "spices", whether it's ginger, molasses, nutmeg, cinnamon, allspice, cloves-- the list goes on.  I think when you smell these amazing mixed aromas in a kitchen baking in the oven, it makes whatever you're about to eat more alluring and exciting!  It also reminds me of one of my favorite seasons that is coming up so soon.  Fall.  Summer is coming to an end pretty fast and it is a great time of the year of course-- but not when you want to eat something sweet & savory.  Unfortunately, it is not so tempting to overindulge in sweets in the summer. So it's getting closer to a time when cooking & baking is the modern escape for every woman who loves to stay busy in the kitchen.  I hope you all enjoy these 2 great recipes as much as I have!


5 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup molasses
1 whole egg
1 egg yolk
1 1/4 cups flour
1 tablespoon Hershey's cocoa powder
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup warm milk-(do not boil)

Preheat oven to 350°F. Prepare cupcake tin with liners.
Blend all dry ingredients together. Set aside.
Cream together butter and sugar. Add the egg and egg yolk & mix together.  Then add the molasses.  After all the wet ingredients are mixed, add in the dry ingredients. Stir slightly, then add the warmed milk. Stir until well mixed. Fill liners 3/4 of the way.
Bake for about 20 minutes, (but check at 15-18 minutes), as they cook quite fast. Remove from oven when done.
When totally cool, frost with a lemon-ginger cream cheese frosting!


1 1/4 cups all purpose flour
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1 pinch nutmeg
1/2 cup light brown sugar
1/2 cup sugar
2 Tablespoons canola or vegetable oil
3/8 cups or 6 Tablespoons softened butter
2 large eggs, lightly beaten
8 oz canned pumpkin (just over half the standard 15 oz can)
1 teaspoon fresh grated ginger
1/2 teaspoon vanilla extract
zest of 1/2 an orange

Preheat oven to 350°F. Arrange paper cups in muffin tins. Sift flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into large bowl. Combine sugar, oil, butter and eggs in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients gradually. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Add grated ginger, canned pumpkin, vanilla extract, and orange zest. Beat until smooth.
Spoon batter into tins, about 3/4 full. Bake cupcakes, 1 sheet at a time, until puffed and just firm to touch, about 20-26 minutes. Transfer cupcakes to racks and cool completely. You can really get creative and use a few different frostings!  A honey-pecan buttercream would be awesome for this type of cupcake.