Sinful Cinnamon Buttermilk Cupcake

Need a classic and simple cupcake that will please the pickiest eaters?  What about a Sinful Cinnamon Buttermilk Cupcake?  It is welcoming and warming!

PICTURE: I have no picture...it was tragically lost on my phone along with several others:( But here's my attempt at a drawing plus I shall describe it for you...it was a luscious off-white buttermilk cake with a swirl of light brown cake peaking through the batter that was a combination of brown sugary-cinnamon deliciousness.  The white icing was piled high and topped with a little a sprinkling of cinnamon and a mini cinnamon stick (not in drawing...it looked dumb when I tried to recreate that part). Can you picture it?

Alright, here's what you'll need to make it...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but we're replacing the water)
• Buttermilk (you'll be replacing the water your recipe calls for with this deliciousness)
• 1 tsp Cinnamon
• 1/4 cup Brown Sugar
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas:Sprinkle of Cinnamon and/or Cinnamon Stick

On to the recipe...

Step 1: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and but replace the water with Buttermilk. Mix it together until smooth. Remove 1 cup of batter and place in small bowl. Mix in 1/4 cup of brown sugar and 1 tsp cinnamon with reserve cup of batter.

Step 2: Spoon in your plain Buttermilk batter in your cupcake liners.  Then, spoon in the cinnamon-brown sugar batter on top. Once all your batter is divided out across your cupcakes, take a chop stick and gently stir each cupcake to swirl the batter together for a mini-marble effect.

Step 3: Put your cupcakes in the oven and bake as directed.

Step 4: Using your mixer, mix together the store bought white icing and butter on high until smooth. Give your icing a taste and if it's too buttery for your liking, add in some icing sugar.

Step 5: On to the icing! Feel free to ice them how you want - using a piping bag, spoon or a knife.  I garnished my cupcake with some fresh cinnamon shaves over the top of the cupcake and then topped it off with a little cinnamon stick.

Happy Faking!

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Green Tea Cupcake

Tired of the Beer or Whisky Saint Patty's Day inspired fare? Why not mix up a new flavour that still stays true to the classic green coloured food hat your party guests have come to expect...like Green Tea Cupcakes! It's tasty, different and GREEN! For this treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but we're replacing the water)
• Strong Steeped Green Tea (enough to replace the water your recipe calls for)
• 1 Tablespoon Green Tea Powder (optional...it depends how much green team flavour you want)
• Green Gel Food Colouring (optional)
• Store bought Chocolate Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Shortbread Cookie or Chocolate Coasted Tea Biscuit

And now the recipe...

Step 1: Start by steeping your Green Tea.  You'll want it to be pretty strong, so if you can steep it the night before and leave the bag in, even better!  But if you forget, or you don't have time, the Green Tea Powder will save you!

Step 2: Follow the directions of your White Cake Mix - preheat your oven and add in your eggs and oil. Replace the amount of water your cake mix calls for with Strongly Steeped Green Tea plus 1 Tablespoon of Green Tea Powder (optional).  Mix all the ingredients together until the batter is smooth.  Mix in a little Green Gel Food Colouring if you'd like a nice green cupcake.

Step 3: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 4: For the icing, simply mix together your store bought chocolate icing and butter on high until smooth. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.  Once you're happy with the taste and consistency - and your cupcakes are cool of course - it's time to ice your cupcakes! .

Step 5: Layer on as much or as little of your icing as you'd like.  If you're going for a classy look you'll want to use a piping bag. I find your garnish is really what makes your cupcake seem fancy, so try using little Shortbread or Tea Biscuits to top these off.

Happy Faking!

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Watermelon Cupcake

With all this cold weather, we could all use a little taste of summer. And nothing says summer like watermelon! Did you know that you can buy watermelon flavour? I didn't until I saw some at Bulk Barn. Now I have to admit, I was pretty hesitant about how well this would work out...but it was (in the words of my coworkers) FABULOUS. For this refreshing taste of summer you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 4 tsp Cocoa Powder
• 1/8 tsp Watermelon flavour (plus a few more drops for the icing)
• Red Gel Food Colouring
• Green Gel Food Colouring
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Idea: Watermelon Candy

And now the recipe...

Step 1: Follow the directions of your White Cake Mix - preheat your oven and add in your eggs, oil, and water.  I usually just throw all three whole eggs in and don't bother separating as directed on the package. Mix together until the batter is smooth.  .

Step 2: Ok, it's time to create two flavours of batter. Remove one cup or so of the batter and place in a separate bowl.  In the small bowl of batter add 4 tsp cocoa powder and mix until smooth.  Then, in the remaining bowl of batter, add 1/8 tsp of Watermelon flavour and some Red Gel Food Colour to make it pink.  Mix well until smooth.

Step 3: Add the pink Watermelon flavoured batter to you cupcake liners, filling them around 1/2 full.  For the chocolate batter, I wanted to make them look like the seeds in a watermelon.  To do this, the easiest thing to do is to place the chocolate batter in a piping bag with a 1A tip.  Stick the tip in the batter and squeeze while you pull up - repeat two more times.  If you don't have a large round tip for your piping bag, you can use a turkey baster - but it's messy!! To use the turkey baster fill it from the top and do the same as you would with the piping bag...you'll just need to keep filling it up. 

Step 4: Place the cupcakes in the oven and bake as directed on your cake mix package. Let your cupcakes cool completely before icing. 

Step 5: On to the Watermelon icing! Mix together the vanilla icing, butter, and a few drops of the Watermelon flavour on high until smooth.  Give your icing a taste and if it's too buttery for your liking add in some icing sugar.  If you want it to be more Watermelony, add some more Watermelon flavour.  Once you're happy with the taste add a little Green Gel Food Colouring and mix well until fully incorporated.

 Step 6: Once your cupcakes are cooled, ice your cupcakes however you feel like.  When you ice your cupcakes, try to keep it near the centre of the cake so that you can see the chocolate poking out at the sides underneath.  Top with the garnish of your choice, I used a Watermelon Candy Slice, and enjoy.

Happy Faking!

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Sex on the Beach Cupake

After all that snow that my homeland received over the last couple of days, I couldn't help but think that my next post should be a cupcake with a sunny disposition.  So here it is, my Sex on the Beach Cupcake that tastes like a splash of sunshine!  To make this summer-sunshine inspired treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Orange Juice (you'll be replacing two-thirds of the water your recipe calls for)
• Cranberry Juice (you'll be replacing one-third of the water your recipe calls for)
• Orange Gel food colouring (optional) 
• Red Gel food colouring (optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Peach Schnapps (just a splash
• Garnish Ideas:Drink Umbrella

On to the recipe...

Step 1: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but wait to add the OJ and Cranberry Juice (the liquids to replace the water). The batter gets pretty stiff before you add the liquids, so don't panic, it's normal.  Mix it together and remove one-third of the batter and place in another bowl. 


Step 2: Add one-third of the called for amount of water with Cranberry juice to the one-third of the batter.  Mix well.  If you'd like it to be red like a Cranberry, add a little Red Gel food colouring and mix well. 


Step 3: Now add two-thirds of the called for amount of water with Orange Juice to the two-thirds of the batter.  Mix well.  If you'd like it to be more orange , add a little Orange Gel food colouring and mix well.

Step 4: With all that measuring, dividing and mixing out of the way, it's time to get the batter in the cupcake liners.  Add some of the orange batter into your cupcake liners.  Using a teaspoon add a spoonful of the pink batter.  Add a little more orange batter and then add a teaspoon on pink batter.  Once you've filled all your cupcake liners, take a toothpick and swirl the batter to make a marbling effect.

Step 5: Put your cupcakes in the oven and bake as directed.


Step 6: Using your mixer, toss in the vanilla icing, butter, and a splash of Peach Schnapps and mix on high until smooth.  Give your icing a taste and if it's too buttery for your liking or too runny, add in some icing sugar.  Also, if you want to add more Peach Schnapps, go for it!  You can always add more icing sugar to thicken it back up if it gets too runny.

Step 6: It's finally time to top your cupcakes with icing!  Feel free to ice them how you want - using a piping bag, spoon or a knife.  Garnish your cupcake with whatever makes you smile:)  I used a drink umbrella.

Happy Faking!

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Candy Apple Cupcake

It was a close call and it was really hard to say for sure who won, but these certainly got their share of rave reviews - especially from MM.  I guess it all depends on if you're a Candy Apple lover.  Either way, it was fun to make and funny to watch people eat this candy coated cupcake. To make this trick or treat favourite you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but we're replacing the water for this one)
• Apple Juice Concentrate (to replace the water your recipe calls for)
• 1 teaspoon Cinnamon
• Candy Apple Kit (most kits require you to add lots of sugar and some water)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Candy Coated Apple Slice or Red Cinnamon Candy

Step 1: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with Apple Juice Concentrate and mix in a teaspoon of Cinnamon. Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely. 

Step 2: Time to make your Candy Coating!  Follow the directions of your Candy Apple Kit.  Mine required the addition of sugar and water followed by almost 30 minutes of boiling!  I also bought a candy thermometer which was quite helpful and cost less than $5.  But there is a trick to know if it's done without one...just spoon a small amount of the sugar syrup into some cold water and if it forms a crack-hard string it's good to go.

Step 3: Now that your cupcakes are cool and the Candy Apple Coating is just finished, take a silicone brush and brush the HOT Candy Coating over the tops of your cupcakes.  You'll want to move fast but be careful because it is crazy hot. If you're planning on topping your cupcakes with Candy Apple Slices you'll want to dip them in right after.

Step 4: Don't ice your cupcakes yet! The candy needs to harden and cool.  The sugar takes a surprising amount of time to cool down and will be hard quickly but not cool enough to ice on top.  If you ice them too soon your icing will melt and slide off.  I waited 30 minutes to be safe.

Step 5: Mix together your White Icing and Butter on high until smooth. Give it a taste and if it's too buttery for your taste, add some icing sugar. Pipe your icing on top of your cooled cupcake and Candy Coating.  If you're garnishing it with an Apple Slice, be sure to wait until you're ready to serve your cupcake before placing it on top.

Happy Faking

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Caramel Apple Cupcake

Well, it's hard to say who won overall, but the first ones gone in both test groups were the Caramel Apple.  Plus, that one was my favourite so it's getting posted first!  The best part of this cupcake, other than the caramel apple slice on top, was the surprise caramel filling.  To make this sweet and caramely delight you'll need...

For the Cake: 

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but we're replacing the water for this one)
• Apple Juice Concentrate (to replace the water your recipe calls for)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish: Caramel Square or Caramel Apple Slice

For the Filling:

• 1/4 cup butter
• 1/2 cup brown sugar
• 3 tablespoons Milk
• 1 1/2 cups icing sugar

Alright, here's the recipe...

Step 1: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with Apple Juice Concentrate. Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely.

Step 2: On to the Caramel Filling!  Melt down the butter in a saucepan on the stove.  Add in the Brown Sugar and boil for around 2 minutes stirring constantly - be careful cuz this gets hot!  Next you'll need to remove it from the burner and mix in the milk.  Place it back on the burner and get it back to a boil.  Once it reached a good boil remove it and let it cool to lukewarm and stir in your icing sugar.

Step 3: Using a cupcake corer or small spoon, make a small hole in the centre of your cooled cupcakes.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.

Step 4: Spoon in your Caramel Filling.  It's easier to do this when it's still a little warm.  Your filling will be plyable and have a consistency of a fudge.

Step 5: Mix together your White Icing and Butter on high until smooth. Give it a taste and if it's too buttery for your taste, add some icing sugar. Pipe your icing on top of your cupcake to cover the filling.  If you're garnishing it with an Apple Slice, be sure to wait until you're ready to serve your cupcake before placing it on top.

Happy Faking!

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Bring on the Bacon Cupcake

What more do you need than the name...Bring on the Bacon!  But if you really need to be persuaded, I made these as part of my IWK debts some time ago and one of the recipients said "the Bring on the Bacon Cupcakes are like an awesome breakfast pastry and dessert in one."  So there you have it....yum! To make this bacon delight you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 2 cups grated Cheddar Cheese (or whatever cheese you want really)
• 1 cup Bacon Bits (plus more for the top if you want) 
• Store Bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Bacon Bits, 1/4 slice of bacon

Here's the recipe...

Step 1: Follow the directions on your White Cake Mix from preheating your oven through to adding the oil, eggs, but don't add the water. Instead, replace the water your recipe calls for with Milk.  Mix the ingredients together until it is smooth. Stir in 2 cups of grated Cheddar Cheese and then stir in 1 cup of Bacon Bits.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: For the icing, mix together your White Icing and butter on high until smooth.  Taste your icing and if it's it's not sweet enough for you or too buttery add in some icing sugar. Top your cupcake with the icing using a piping bag, knife, or spoon it on - whatever you prefer.  To garnish, I sprinkled a few Bacon Bits on top, but you could go big and add 1/4 slice of fried bacon....just make sure you blot the grease off and let it cool!

Happy Faking!

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Tutti Fruity Cupcake

Here's a great summer recipe that will please kids and adults alike! Perfect for the patio party or Canada Day get together, this fruity cupcake is refreshing and fun!  To make this summer treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Frozen Fruit Punch Concentrate (you'll be replacing the amount of water it calls for...and you'll want it to be thawed too)
• Reg Gel food colouring (optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: fresh strawberry, fruit flavoured candy

Now for the recipe...

Step 1: First things first, you'll want to thaw your Fruit Punch Concentrate because it's pretty hard to mix it in frozen solid! Once it's thawed to a liquid, you can start making your batter.

Step 2: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your Fruit Punch Concentrate. If you'd like to make them a pink or deep pink colour, add some Red Gel food colouring. Mix the batter until it is smooth. 

Step 3: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 4: On to the icing. Mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's not sweet enough for you or too buttery add in some icing sugar. To ice them, you can use a piping bag or whatever icing method you prefer. To garnish your cupcake try topping them with a fresh strawberry or fruit flavoured candy..

Happy Faking!

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Iced Tea Cupcake

It wouldn't be summer without a tall glass of Lemonade or Iced Tea at some point.  Since we have the Pink Lemonade Cupcake covered, it's time to serve up the recipe for an Iced Tea cupcake.  To make this summer treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Frozen Iced Tea Concentrate (you'll be replacing the amount of water it calls for...and you'll want it to be thawed too)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• 1-2 tsp Fresh Lemon Juice (optional)
•  1 tsp Fresh Lemon Zest (optional)
• Garnish Ideas: cut down straw, fresh lemon slice, lemon peel curl

Now for the recipe...

Step 1: First things first, thaw your Iced Tea Concentrate because it's pretty hard to mix it in frozen! Once it's a liquid, you can start making your batter.

Step 2: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your Iced Tea Concentrate. Mix the batter until it is smooth. 

Step 3: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 4: For the icing, mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's not sweet enough for you or too buttery add in some icing sugar.  If you'd like to keep your icing plain, then you're done!  If you'd like a lemony kick to it, add a tsp of Fresh Lemon Zest and 1-2 tsp of Fresh Lemon Juice.  It's really up to you and how lemony you want your cupcake to be and if you want to add the zest or pulp in the icing.

Step 5: With the icing all mixed together, it's time to top your cupcake with the sweet or lemony icing.  Add as little or as much of your icing as you'd like.  You can use a piping bag or whatever icing method you prefer. To garnish your cupcake you could try cutting down a straw and sticking it in the icing with a fresh lemon slice or just top it with a fresh lemon curl.

Happy Faking!

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Pink Lemonade Cupcake

The first day of summer is just around the corner, which means sunshine and VACATIONS.  What better way to enjoy the sunshine and the patio than with a tall glass of lemonade...PINK lemonade to be exact!  This recipe was inspire by just that - summer sunshine and my back deck.  For this recipe you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Frozen Pink Lemonade -concentrate (you'll be replacing the amount of water it calls for...and you'll want it to be thawed too)
• Red Gel Food Colouring (Optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• 1 tsp Fresh Lemon Zest (optional)
• Garnish Ideas: cut down straw, fresh lemon slice, candy lemon slice

Now for the recipe...

Step 1: First things first, thaw your Pink Lemonade.  For fun, I strained my Pink Lemonade and reserved the pulp for my icing....but you don't need to - after all, it's an awful lot of trouble.  On to the cake mixing!

Step 2: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your Pink Lemonade Concentrate. Mix the batter until it is smooth.  If you'd like to make your batter a little more PINK, add in a small dab of Red Gel Food Colouring and mix well. 

Step 3: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 4: For the icing, mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's not sweet enough for you or too buttery add in some icing sugar.  Next, you can add in the reserved Pink Lemonade Pulp and/or add a tsp of Fresh Lemon Zest.  It's really up to you and how lemony you want your cupcake to be and if you want to add the zest or pulp in the icing.

Step 5: With the icing all mixed up, it's time to top your cupcake with the sweet (maybe lemony) icing.  Add as little or as much of your icing as you'd like.  You can use a piping bag or whatever icing method you prefer. To garnish your cupcake try cutting down a straw and sticking it in the icing with a fresh or candy lemon slice.

Happy Faking!

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Oatmeal Raisin Cinnamon Cupcake

This is another cupcake inspired by one of my favourite childhood cookies. Warning: this recipe contains raisins. It seems that people either love or hate raisins with no middle ground to be found. But I love them, so here's what you'll need to make this sweet take on classic cookie...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 2 cups Oats
• 1 cup Raisins
• 1 teaspoon Cinnamon 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Raisins, Oatmeal

And now the recipe...

Step 1: Follow the directions on your White Cake Mix from preheating your oven through to adding the oil, eggs, and water. Add in 1 teaspoon of Cinnamon. Mix the ingredients together until smooth. Stir in 2 cups of Oats and then add in 1 cup of Raisins.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: On to the icing. Mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's it's not sweet enough for you or too buttery add in some icing sugar. Top your cupcake with the icing using any method you like.  To garnish, I sprinkled a few Oats over the icing and topped each cupcake with a single raisin.

Happy Faking!

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Oatmeal Chocolate Chip Cupcake

Inspired by one of my favourite childhood cookies, this cupcake is moist and dense with just a touch of chocolate. And of course, the perfect pairing is a tall glass of milk.  To make this delightfully delicious treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 2 cups Oats
• 1 cup Mini Chocolate Chips 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Mini Chocolate Chips, Oatmeal

Here's the recipe...

Step 1: Follow the directions on your White Cake Mix from preheating your oven through to adding the oil, eggs, and water. Mix the ingredients together until it is smooth. Stir in 2 cups of Oats and then add in 1 cup of Mini Chocolate Chips.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: Time to whip up some icing. Mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's it's not sweet enough for you or too buttery add in some icing sugar. Top your cupcake with the icing using any method you like.  To garnish, I sprinkled a few Mini Chocolate Chips and Oats on top.

Happy Faking!

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Triple Berry Cupcake

Need a quick cupcake that is summer fresh and has only one ingredient to add to the mix? Why not whip up these Triple Berry Cupcakes that are perfect for a backyard BBQ and elegant enough to serve at a wedding. I know this because I've done both! For this recipe all you'll need is...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• 1 cup of Triple Berry Curd (some for the batter and some for the top of your cupcake - the store bought stuff is perfect...even the stuff in the jar)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

It's mixing time...

Step 1: Follow the directions of your White Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc. Now it's time to add one more ingredient.  Add 1/2 cup of Triple Berry Curd and mix the batter until smooth. 

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: While you're waiting for your cupcakes to cool, why not make the icing!  Using your mixer, mix the vanilla icing and butter on high until smooth. Give your icing a taste and if it's too buttery for your liking, add in some icing sugar.

Step 4: Now that your cupcakes are completely cooled, it's time to assemble your Triple Berry Cupcakes.  Take your cooled cupcakes and spread some Triple Berry Curd over the top.  Next, fill your piping bag with your Vanilla Icing and pipe it onto the top.  I like to make sure that you can still see the Triple Berry Curd poking out from under the icing. And they're ready to eat!    

Happy Faking!

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Baklava Cupcakes

Want to add an international spin to your cupcakes? These Baklava inspired cupcakes are sure to do just that! Before you start furiously writing down the ingredients or printing this recipe, I just want to be honest with you and let you know that these do require a little more work than my usual recipes, but it's still super easy! For this recipe you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 5 Tablespoons of Honey (some for the batter, icing and topping)
• 2 1/4 Cups Chopped Nuts (some for the batter and some for the topping - I used walnuts for the batter and a mixture of walnuts, almonds and pistachios for the topping)
• 3 1/4 Teaspoons of Cinnamon (some for the batter, icing and topping)
• 1/2 Teaspoon of Nutmeg (for the batter)
• Pinch of Ground Cloves (for the batter)
• 1/4 Cup of Brown Sugar (for the topping)
• Store Bought White Icing
• Butter (Around 1/2 a cup at room temperate for the icing and around 3 tablespoons for the topping)
• Icing Sugar (optional)

Yes, I know, it seems like a lot of ingredients. But if you really wanted you could cut the cloves and nutmeg so that helps!  Now on to the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Add in 1 Tablespoon of Honey, 2 Teaspoons of Cinnamon, 1/2 Teaspoon of Nutmeg, and a Pinch of Ground Cloves and mix the ingredients together until it is smooth.

Step 2: Now, if you're not a fan of nuts in your cupcakes you can skip this part.  But if you do like nuts, stir in 3/4 of a Cup of Chopped Nuts.  I used walnuts, but you could use a mixture of whatever you have in your cupboards.  Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: While your cupcakes cool, why not make your icing. Mix together your store bought White Icing and around 1/2 a Cup of Butter on high until smooth. Add in 2 Tablespoons of Honey and 1 Teaspoon of Cinnamon. Mix well until fully incorporated. Icing, done! 

Step 4: By now your cupcakes probably still need some time to cool. So, on to the simple, sweet nutty topping. In a frying pan, melt down around 3 Tablespoons of Butter on medium heat.  Add 2 Tablespoons of Honey, 1/4 Cup of Brown Sugar and 1/4 Teaspoon of Cinnamon. Stir until fully incorporated and continue to heat until it reduces to a sticky syrup. Add in 1 1/2 Cups of Chopped Nuts. Mix well and let cool.  

Step 5: And now it's assembly time - only once your cupcakes are cooled of course. Pipe or spoon your icing on each cupcake. Add a spoonful  (around 1 teaspoon) of your lukewarm topping on the top of your icing and gently spread it around. Make sure that your topping is not hot when you add it because it will melt your icing. That's it, not too difficult at all and you'll be surprised how quickly you can whip these up!

Happy Faking!

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Lemon Blueberry Cupcake

Did you know that the colour associated with Saint Patrick was originally blue?  So why not incorporate a little splash of blue at your Saint Patrick's Day party and test your guests knowledge. These Lemon Blueberry cupcakes will definitely fit the bill with a small splash of blueberry blue!  For this cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 1/4 Cup Lemon Curd (plus some for the centre)
• 2/3 Cup Blueberries
• 2 Tablespoons Blueberry Jam (plus some for the centre) 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

And now, on to the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Add in 1/4 of a cup of Lemon Curd and mix the ingredients together until it is smooth.

Step 2: Now it's time to add the blueberries.  It's you're adding frozen berries, you may want to toss them lightly in flour.  That way your batter won't turn purpley-blue.  Add your blueberries and carefully stir them in.  Do not over stir or your batter or your batter will turn purpley-blue no matter what you do.

Step 3: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 4: On to the icing! I was very lucky to receive a delicious bottle of homemade blueberry jam (THANKS MM) that I used for my recipe, but if you don't have a bottle of homemade jam, store bought jam will be ok too. Mix together your store bought Vanilla Icing and Butter on high until smooth.  Add in two tablespoon of smooth blueberry jam - you'll want it to be smooth so that you can pipe the icing onto your cupcake without clogging.   Mix well until smooth and add some icing sugar if it's not sweet enough for you, too buttery or if the jam made it a little too runny.

Step 5: Take your cooled cupcakes and, using a cupcake corer or small spoon, make a small hole in the centre.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.
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Step 6: Spoon in around 1/2 of a teaspoon of Lemon Curd into the centre of each cupcake.  Pipe your icing around the outside of your cupcakes and spoon in around a  teaspoon of Blueberry Jam into the centre, covering the small dollop of Lemon Curd your already added. Done!

Happy Faking!

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White Chocolate Confetti Cupcake

Got a kids birthday party coming up or just want a simple but playful cupcake?  This confetti cupcake is perfect!  Sure, you can get a cake mix that already has sprinkles added to the mix, but your guests will be able to tell before they even bite into your cupcake treat and the jig will be up. So really it's best to fake it to get some praise for your treat.  For my White Chocolate Confetti Cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 4 ounces of White Chocolate (melted)
• 2/3 Cup Confetti Sprinkles plus more for garnish if you'd like (I used the star shaped sprinkle) 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Sprinkles or fun shaped candles

Here's the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Mix the ingredients together until it is smooth.

Step 2: Melt down the 4 ounces of White Chocolate and be careful not to overheat or burn the chocolate.You may want to use a double boiler instead of your microwave to melt white chocolate.  Mix the melted chocolate into your batter until fully incorporated.

Step 3: Now, that your batter is nice and smooth, stir in 2/3 cup of your Confetti Sprinkles.  It's best to use the chalky textured ones because the colour doesn't bleed into the batter.

Step 4: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 5: On to the icing! For the simple, but yummy, vanilla icing simply mix together the vanilla icing and butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery. Top your cupcake with the icing using any method you like and to garnish you can use more sprinkles or maybe top it with a fun shaped candle.

Happy Faking!

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Black and White Cupcake

Throwing a New Year's Eve party?  Or maybe you're heading to a party where you need to make the kids and adults happy. This cupcake is the perfect combo of classy look and classic taste.  Besides, who doesn't love a little chocolate and vanilla in one tasty treat?  For this cupcake I used some cute white snowmen sprinkles, but you could use a daintier sprinkle depending on the event you're attending.  For this cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 4 ounces Semi-Sweet Chocolate (melted)
• Store bought Chocolate Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: White Sprinkles

And now the recipe...

Step 1: Follow the directions of your White Cake Mix - preheat your oven and add in your eggs, oil, and water.  I usually just throw all three whole eggs in and don't bother separating as directed on the package. Mix all the ingredients together until the batter is smooth.  Reserve one cup and a half of the batter and spoon the rest of the batter into your cupcake liners.

Step 2: Melt the Semi-Sweet Chocolate in a double boiler. Once fully melted, add the remaining one cup and a half of batter and mix until fully incorporated and smooth. Spoon around a tablespoon or so of the chocolate batter in the centre of the white batter and bake as directed on package. Once done, cool completely before icing.

Step 3: The icing is super simple.  If you'd like, you can make vanilla icing instead of chocolate or do a combo of both! I made Chocolate Icing by simply mixing together your store bought chocolate icing and butter on high until smooth. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.  Once you're happy with the taste and consistency it's time to ice your cupcakes! .

Step 4: Layer on as much or as little of your icing as you'd like.  If you're going for a classy look you'll want to use a piping bag. To garnish your cupcake use a simple sprinkle or if you decide to use a vanilla icing, try adding some chocolate curls.

Happy Faking!

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Gingerbread Cupcake

There's nothing more comforting than the smell of gingerbread.  From gingerbread cookies to gingerbread houses, it's a Christmas classic that needs to be represented as a faking fancy cupcake!  It's a heart-warming smell that takes you back to your childhood and Christmases past.  For this Christmas classic flavour you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water, but no water required for this one)
• 1 Cup of Molasses (this will replace some of the water your cake mix calls for)
• Milk (to replace the rest of the water called for) 
• 1 tablespoon of Ginger
• 1 teaspoon of Cinnamon (plus a little to sprinkle over the top of the cupcake as garnish)
• 1 teaspoon of Cloves (you can go a little less on this if you like less spicy gingerbread)
• Store bought Vanilla or White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Cinnamon Stick, Small Gingerbread Person, Shaved Cinnamon 

And here's the festive fun recipe...

Step 1: Preheat your oven as directed on the cake mix package.  Add all the ingredients your White Cake Mix calls for EXCEPT for the water.  Instead of the water, replace one cup of the called for amount with Molasses and top the rest off with Milk.  So, if your recipe calls for 1 1/3 cup of water, add one cup of Molasses and 1/3 of a cup of Milk.

Step 2: Now it's time to add in some classic Christmas spices to your batter - 1 tablespoon of Ginger, 1 teaspoon of Cinnamon, and 1 teaspoon of Cloves.  If you like a less spicy gingerbread, use only 1/2 to 3/4 of a teaspoon of Cloves.  Mix the ingredients together until smooth, spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely before icing.

Step 3: Since the cupcake has a lot going on, I went for a very basic vanilla icing.  You could use whipped cream if you'd like.  For my vanilla icing all you need to do is mix together the vanilla icing and butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery.

Step 4: It's assembly time.  Ice your cupcake with any method you prefer - piping bag, knife, spoon...whatever.  Top it with the garnish of your choice.  I shaved some cinnamon over top and topped it with a small piece of cinnamon stick.  I'm making them again this week and will probably use a gingerbread cookie for double the gingerbread fun.     

Happy Faking!

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Eggnog Cupcake

Here's the first of my festive cupcakes!  There's something about eggnog and nutmeg that just tastes like Christmas. So putting the two in a cupcake was a no brainer.  This is a classic that I've been making for years now. If you have kids coming to the party, you can easily remove the rum from the icing or make a virgin and non-version variety.  Just make sure you mark which ones are which.  For this recipe all you need is...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Eggnog (replace the amount of water it calls for...you can use any eggnog you want... full fat or no fat!)
• 1/2 tsp Ground Nutmeg
• Store bought White Icing
• 2 Tablespoons of Spiced Rum (you can use more of less...it's up to you...or you can leave this out if you don't want alcohol in your icing)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Grated Nutmeg or a Cut Down Straw

On to the recipe...

Step 1: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your choice of Eggnog and add 1/2 tsp of Ground Nutmeg.  On a side note, I usually just throw all three whole eggs in and don't bother separating as directed on the package.

Step 2: Mix all the ingredients together until the batter is smooth.  Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 3: On to the festive holiday icing! Mix together your White Icing, butter and Spiced Rum on high until smooth. You could use any type of Rum that's in your cupboard or liquor cabinet, but I liked the Spiced Rum. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.  Once you're happy with the taste and consistency it's time to ice your cupcakes! .

Step 4: Layer on as much or as little of your icing as you'd like.  To garnish your cupcake grate some Nutmeg over the top.  If your making virgin icing and Rum icing, you can cut down a straw as a garnish for the kid friendly cupcakes and only sprinkle Nutmeg on the adult ones!

Happy Faking!

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Cosmo Cupcake

Some of my most favourite cupcakes are inspired by delicious cocktails!  This is a personal favourite martini of mine that I have enjoyed on a  number of occasions with some wonderful friends!  Like all flavours I love, I decided to transform it into a cupcake.  Here's my take on a Cosmo Martini, cupcake style.  You could even serve it in a martini glass if you want to up the fanciness!  For this recipe you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water, but no water required for this one)
• 1 Cup of Cranberry Juice (this will replace some of the water your cake mix calls for)
• 1/2 Cup of Craisins
• Lime Juice (to replace the rest of the water called for and some for the icing)
• Zest of Two Limes (Some for the cake and some for the icing)
• Store bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Red/Pink Food Colouring (gel is preferred - this is optional, it's only for looks)
• Garnish Ideas: Top with a Craisin or Lime Peel Swirl   

Time for the quick whip up of this yummy recipe...


Optional Prep: To make your craisins a little softer, soak them in the cranberry juice for a few hours or even over night to rehydrate them.  This makes the craisins a little more moist and a better texture when you bake them.  It's optional, but I liked it better!

Step 1: Preheat your oven as directed on the cake mix package.  Add all the ingredients your White Cake Mix calls for EXCEPT for the water.  Instead of the water, replace one cup of the called for amount with Cranberry Juice and top the rest off with Lime Juice.  So, if your recipe calls for 1 1/3 cup of water, add one cup of Cranberry Juice and 1/3 of a cup of Lime Juice.

Step 2: Now it's time to add in the few extra mix'ins.  First add the zest of one lime.  Mix the ingredients together until it is smooth.  Now add the red/pink gel food colouring and mix until the batter is Cosmo pink.  Finally, add the craisins and mix through. Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: While they are cooling, why not make the lime flavoured icing by mixing together your vanilla icing and butter on high until smooth.  Now add a small splash of lime juice and the zest of one lime.  Mix well and add some icing sugar until you get the right icing consistency. .

Step 4: Now it's time to pull it all together.  Ice your cupcake with any method you prefer - piping bag, knife, spoon...whatever.  Top it with the garnish of your choice and you're Cosmo Cupcake is ready to be served!  To really impress people with the presentation, try serving it in a martini glass.     

Happy Faking!

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