One Month To Go Before Market

Well there is one month to go before the start of the Farmers Market in Mount Vernon, WA.  Trying to decide which flavors will be presented that day. 

Spending our last few hours completing our cupcake receipe portfolio  These cupcakes were a pleasant taste of summer, "Pink Lemonade" with a hint of that sour lemon flavor. 

Made with a basic vanilla cake mix and substituting some of the liquids with "Pink Lemonade" is the key to making these summer cakes. 

The frosting is a basic buttercream icing with a hint of lemon juice.  Pucker up and enjoy these treats. 

View our Cupcake Creations

Cupcakes

It's Graduation Time --

 
It's Graduation season once again...I personally will be going through a child graduating for the next three years...therefore, I must bake, it reduced stress.

These cupcakes allowed me to be creative while showing school spirit and pride. 

The cakes themselves are a basic vanilla cake receipe (never boxed!), topped with a classic butter cream icing.  To create the hats, I took a minature Reeses Peanut Butter Cup, with a chocolate coated graham cracker cookie, and used school colored candies to create the tassel. 

The school pride cupcakes are the creation of the school logo and the beautiful invention of rice paper and a printer that is food safe.  I used Kopykake Kopyjet products. The edible ink did seem to clog a bit, but after steaming the printer containers ...all is well. 

It was great fun and I cannot wait to get more creative as our business grows. 

Chocolate Peanut Butter - What More Can a Girl Ask For

These scrumptious Chocolate Peanut Butter cupcakes have a hidden treat inside.  There is a filling of sweet peanut butter bursting your taste sensations as you bite into the rich dark chocolate cake.  I used dutch cocoa which gives the cake an extra special smoothness. 

Topping the cake is a frosting made of cream cheese, fresh whipping cream and a bit of peanut butter to bring out the flavor. 

Needs I say more for those afternoon chocolate fixes we need....

Gluten Free Cupcakes - YUM!

Recently I struggled with recipes for making gluten free cupcakes.  Usually the cake had a gritty after taste and the texture left much to be desired. 

Then I found Silvana Nardone's all-purpose flour blend, which contains white rice flour, tapicoa flour, potato starch, sale and xanthum gum.  In her book Cooking for Isaiah  she has captured the essence of good taste with gluten free cooking. 

In my daily food diet I do not require gluten free meals, but I have discovered that it is very politically correct to offer gluten free whenever possible. 

This picture is from her Strawberry Cupcake with Strawberry Frosting recipe.  Using her flour recipe the cupcakes come out moist and delicious.  This receipe also calls for strawberry puree which is easy to make with a food processor. 

The frosting recipe uses shortening, as her book is also dairy free, but I chose to use a strawberry cream cheese frosting.  Topping it off with chocolate, made is a cupcake to enjoy. 

Loving Paula Deen

I just love Paula Deen and her recipes.  I recently made the Best Ever Coconut Cake from the March/April 2011 Issue of Cooking with Paula magazine.  The batter made enough for an 6-inch two tiered cake and a dozen cupcakes.  Fresh ingredients made the cake scrumptious. 

It is a perfect cake to share with friends and family...the perfect summer time treat. 

You may be able to purchase this cake at the Mount Vernon Farmer's Market in May of 2011.  See out website http://www.sweetlibbys.com/ for more wonderful delectable delights coming soon to you.