Year of the Cupcake: December

Marshmallow Fluff Filled

This cupcake was also a let down.  For the first day it was great, but then the marshmallow fluff dissolved away and left an empty cavern in the middle of the cupcake.  However, I did make my first chocolate Swiss Meringue buttercream frosting.

12-3-17 Marshmallow fluff Filled

Almond Cupcakes with Salted Caramel Buttercream Frosting

The cupcake was good, but not overly memorable.

12-16-17 Almond Salted Caramel

Molten Flour-less

This is intentionally gluten free, which means you don’t have substitutions that make it taste funny.  This had a piece of chocolate shoved in the middle, and then served warm.  It was very tasty.

12-16-17 Molten Flourless


This is a spicy chili chocolate cupcake with a spicy chili cream cheese frosting.  The cream cheese cancelled out the chili, so I would recommend sticking with a traditional buttercream frosting.  Also, what does that look like?

12-24-17 Xocolati

Year of the Cupcake: November

Apple Pie

It is an apple cake with a cream cheese frosting made into a little nest to hold the apple pie topping- which is delicious.

11-4-17 Apple Pie

Cherry Almond

A cherry almond cake with maraschino cherries in the batter, and a cherry almond Swiss Meringue buttercream frosting.  This also, is one that gets talked about.

11-12-17 Cherry Almond

Chocolate Hazelnut

Chocolate cake with a Nutella filling and chocolate hazelnut cream cheese frosting.  Yummy!

11-12-17 Chocolate Hazzlenut

Marshmallow Stuffed

This was not a really successful cupcake.  The marshmallow dissolves away when it cools after baking and when I switched to marshmallow fluff, that worked for the first day and resembled a ding dong, but it too quickly dissolved away, leaving an empty cavity in the middle of the cupcake.

11-19-17 Marshmellow Stuffed

Year of the Cupcake: October

By now, you might be asking yourself what do I do with all these cupcakes?  Fortunately I live in a building where a lot of the cupcakes are eaten, but I also take them into work with me or give them to the school for the teachers.  Most people are pretty pleased, even when the cupcakes aren’t the best of the best.

Salted Caramel

This is another cupcake that gets talked about.  People keep bringing this one up and how much they liked it.  It also taught me how to make Swiss Meringue Butter Cream frosting.  The first batch took me 45 min to cook the syrup, and another 45 min to make the frosting.  I have since learned you can cook the syrup in the microwave, cool it, and then make the frosting and it turns out just as good.

This cupcake is yellow cake with homemade salted caramel filling and Swiss Meringue Butter Cream frosting.

Salted Caramel with Swiss Merigne Butter cream

Strawberry Lemonade

These I made for my neighbor Bernie’s first birthday.  Mostly because I thought little girl’s first birthday cupcakes should be pink.  It is lemon cake with strawberry jam filling and strawberry lemonade Swiss Meringue buttercream frosting.  This is where I found out that much jam in a Swiss Meringue makes a weird mouth feel.  If I re-make this, I would make a cream cheese frosting base instead.

Strawberry Lemonade

Pumpkin Ginger

The Pumpkin Ginger cupcake is another that is talked about.  It is a pumpkin cake with crystallized ginger chunks and a cinnamon pumpkin spice cream cheese frosting.

c10-30-17 Pumpkin Ginger

Triple Chocolate

The last one for the month, and yes, if you were counting that is four new flavors, is Triple Chocolate  It is chocolate cake with chocolate gauche filling, with a chocolate cream cheese frosting.  This is where I learned to make cream cheese frosting chocolate.  I think I am in love!  I created this recipe on my own as well.

c10-30-17 Tripple Chocolate

Year of the Cupcake: September

It was in September that I realized my goal of making one flavor of cupcake a month would not be enough.  That is when I started to make two, and quickly I have realized I make at least three.  The third one comes along sometime mid-month or the month before while I have all other flavors planned out for the rest of the year based on fruit in season, birthdays, and holidays.

Chocolate Mocha Stuffed Cannoli

This is a chocolate mocha cake, with a little bit of cinnamon.  The cannoli filling and frosting is on top, and then I used a chocolate ganache drizzle to make it pretty.  This recipe is one of my own devising.

9-3-17 Chocolate Mocha Cannoli

Philly Black forest Cheesecake

This recipe I found online and consists of chocolate cake, cheese cake center, cream cheese frosting and cherry pie filling.  It was OK, but not that memorable of a cupcake.  I can do better with the chocolate/cherry combination.

Black Forest Cheesecake

Chocolate Bourbon Pecan Pie

This is a cupcake that is remembered and talked about.  It is better without the bourbon though, substituting 1/2 cup coffee and 1/2 cup buttermilk.  It is a chocolate cake with pecan pie filling and a butter pecan frosting.  This cupcake taught me two new skills, which is kind of the point of this whole exercise: pecan pie filling and butter pecan frosting.

Chocolate Bourbon Pecan

Year of the Cupcake: August

For my birthday I decided to make the two flavors that I thought I would love the most.  So I made Lemon Raspberry and Chocolate Chip Cookie dough.  Then the excitement got hold of me and I also made Cannoli Stuffed cupcakes.

Lemon Raspberry

I used a lemon cake box mix, and added zest of two lemons.  Then after baking I filled the cupcake with raspberry jam and then made a lemon raspberry whipped cream frosting.  To make the frosting shelf stable I added a bit of gelatin (google how to stabilize whipped cream) and it worked great!  This frosting can’t be frozen though, so don’t pop these in the freezer.

c8-27-17 Lemon Raspberry

Chocolate Chip Cookie Dough

For this cupcake I found the recipe online, but it talked about using real cookie dough, which have eggs in it, and as raw eggs are bad for you, all sorts of warnings about consuming raw cookie dough.  Since I make a cookie dough truffle, I just used that recipe, making sure it was moist enough to still be moist after baking.  I also found a cream cheese cookie dough frosting recipe for a cheese cake that I swapped in for this.  So there you go, chocolate cupcakes with cookie dough center and cream cheese chocolate chip cookie dough frosting.

c8-27-17 Chocalate Chip Cookie Dough

Cannoli Stuffed cupcake

I found this recipe online also.  It is OK, but the cannoli frosting isn’t anything special.  The recipe I found suggested yellow cake, but in a later version (September) I swapped in chocolate cake and drizzled the ganache instead of making it a lump on top.

c8-30-17 Cannoli Stuffed


Making the Perfect cupcake

Do your cupcakes spread out all over top of the pan and don’t dome?   Are they dry?

Here is how to make the perfect, domed, moist cupcake.

  1. Don’t over mix.  Barely mix enough to incorporate the ingredients.  Most boxes ask you to mix on medium for 2-3 minutes.  This is over mixing the ingredients.
  2. Pre-heat the oven to 400 degrees and bake for 5 min.  After 5 minutes, reduce the heat to 350 for the remainder of the time.
  3. Don’t over bake.  If you use the method above, reduce over all time by 2-3 min, and check often.  You can always bake something more, but can’t bake something less.
  4. Don’t want the cupcake to stick to the wrapper?  After 2 min, or as fast as you can, remove from the tin and cool on a wire rack.  The tin traps in steam and makes your cupcakes stick.

Baking Obsessions: Year of the Cupcake

I often get obsessed about making something— the perfect sourdough pizza crust?  The best sourdough bread?  Bring it on cinnamon raisin swirl.  This year, for my 38th year on the planet I am declaring it The Year of the Cupcake.  Each month from August to July I will make 2 to 3 different cupcake recipes, some found, some created.

So here come the year of the cupcake posts!

Hibbard Flea Market Details

Spring Flea Market

at Hibbard Elementary School

May 17th 9:00 to Noon

3244 W Ainslie Ave

Chicago, IL 60625


Entrance is free

Want to be a vendor?

Half a table (½ of a lunch room table, 2.5Ft by 5 ft) costs $25.00 cash and vendors keep all sales income.  Register at 8:00 AM on May 17th, first come, first serve at door 10 on Spalding.


   Venta de Articulos Nuevos y Usados

Esta Primavera en la Escuela Hibbard

Fecha: Mayo 17, 2014

Hora: 9:00am a mediodia

Lugar: 3244 w. Ainslie Ave.

    Chicago,Ill 60625

entrada es gratis

Quiere ser vendedor? rente una mesa (2.5 pies x 5pies) por $25.00 en efectivo y usted se queda con sus ganancias.Registrarse a las 8:00am en Mayo 17,se rentaran las mesas por orden de llegada de las personas,en la puerta #10 sobre la Spaulding.

The perfect thinish crust pizza

I don’t like super thin pizza crust, but if you want a more traditional pie, this recipe is for you.  I found the original recipe on, and have altered it slightly.


2 T sugar

1 t kosher salt

2 T butter, melted

3/4 Warm filtered water

2 cups flour

1 t yeast

extra olive oil for bowl and brushing on crust

Butter for greasing pan

One day before Pizza day melt the butter in a microwave safe measuring cup.  Add filtered water until it is almost 1 cup of water, microwave another 30 seconds to heat the water up.  You want the water warm, but not hot.  Add the sugar and the yeast and let the yeast proof for 5 to 15 min.   Using a bread machine for mixing and knead cycles only, or a stand mixer mix the yeast mixture and the remaining ingredients.  Turn the dough out into a bowl with olive oil and turn to coat, cover and place in the warmest spot in your house overnight.  1 hour (or a little more) before baking punch the dough down.  30 min before baking divide into pies (I get a 12 in and a 8 inch pie).  Use butter to generously grease your cast iron skillets.  Press the dough into the pans, letting rise again, about 30  min.  If it will be longer, cover with plastic.  Pre-heat the oven to 425.  Brush your crusts with olive oil, don’t go crazy with the sauce, and sprinkle cheese on the crust edges for best results.  Bake 10 to 15 min for the 8 inch pie, and 20 to 25 for the 12 inch pie.  Let rest before cutting, and enjoy.

If it is a dryer time of year you need to add more water than when it is humid.