taking a break from pumpkins...

making holiday cupcake flavors

Chocolate Gingersnap...chocolate, molasses cake on on top of a buttery gingersnap crust, filled with chocolate mousse, topped with fresh ginger chocolate frosting and gingersnap crumbs

Honey Hazelnut (dreamt up by Kevin!)...vanilla bean cake, filled with fluffy honey hazelnut mascarpone mousse, topped with honey sweet cream cheese frosting, honey doughnut glaze and chopped hazelnuts.  Possibly the best flavor we've ever made! 

We also have banana cream pie & pomegranate orange...Christmas is coming!

autumn cupcake bliss ~ pumpkins, pears and pure butterscotch...

Pumpkins...how to make pumpkin puree

Step 1 ~ Select a perfect pumpkin (yes, this  may take a while if you let your 2 yr old help!)

Step 2 ~ Cut it in half

Step 3 ~ scoop out all the seeds and middle, smother with fresh ginger, pumpkin pie spices (cinnamon, nutmeg, cardamon) and dark brown sugar & bake until tender

Step 4 and beyond ~ let cool and puree in a blender or food processor and use to make pumpkin cheesecake cupcakes!

Pumpkin Cheesecake Cupcake...vanilla cake with pumpkin cheesecake baked in the middle, spiced pumpkin cream cheese frosting and mint garnish

Pears...

Red Pear Chardonnay...chardonnay cake, filled with red pear curd, topped with pear chardonnay frosting

Pure Butterscotch...

Chocolate Butterscotch...chocolate cake, filled with house-made butterscotch pudding, chocolate frosting & toffee bits on top.  I have avoided making a butterscotch cupcake for a while, but when I came across a butterscotch pudding recipe that did not require butterscotch chips (which taste so artificial to me) I was smitten!  The butterscotch flavor comes from a slightly burnt dark brown sugar and a hint of sea salt.