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!

family time...

airplane rides with "boppa" (i remember being that little girl "flying" through the air!)

airplanes with grandma micky & boppa

Halloween with daddy the clown & Opal the flower

 day off...chocolate, carousel horses & the beach!

santa barbara cupcake "run"...

Enjoy Cupcakes in Santa Barbara on 11/5

To see flavors click here 

Details

*Mini cupcakes ~ $2.00 or $22/dozen or a flight of 6 minis (one of each flavor) $10

*Regular cupcakes ~ $3.25 each or $36/dozen 

*Cash or Check payment upon delivery

Please submit order via email or phone by Wed, 11/4 @ 6:00pm and I'll be in touch to coordinate delivery address & time (amber@enjoycupcakes.com / 805.451.0284)

cupcakes for mom & dad...

My sweet parents are bringing some "aloha" our way tomorrow.  This will be their 1st visit from Maui since we moved here last year and their first time having "Enjoy Cupcakes".  Soooo we have 2 new flavors in honor of them ~

Sticky Toffee Pudding...Vanilla bean cake, filled with gooey toffee sauce, topped with vanilla maple cream cheese frosting and sticky toffee "mess".  One of my parent's favorite indulgence is a pecan roll from the Four Seasons Resort in Maui.  I thought I'd try to make them feel at home with their special splurge in the form of a cupcake (plus some Enjoy facebook friends suggested this flavor when I asked for Holiday cupcake ideas!)

Cranberry Orange Chardonnay...chardonnay cake, filled with tart cranberry curd, topped with blood orange frosting & sugared orange zest.  Every year for Thanksgiving my mom & I would make cranberry orange bread.  The flavor combo takes me back to special times in the kitchen with my momma (after our long runs on Thanksgiving mornings)! 

pumpkin part II & pomegranate too...

We have a busy weekend planned, including Los Olivos Day in the Country on Saturday, 10/17!  Cupcake man, Kevin, & Keith Saarloos will be the parade announcers.   The cupcake trailer will be full of hundreds of cupcakes for sale in the food court and the shop will be stocked full of goodies as well.  Please come see us in either spot.  Parade starts at 10:00 am and the food court opens at 11:00.  Art & Craft vendors will line the street.  Fun, fun, fun!

Now on to the cupcakes...we have two new flavors to share with you this week

Pomegranate Mango Chardonnay...Chardonnay cake, filled with pomegranate curd (made with poms from our tree!),  topped with mango frosting and pomegranate seeds.

Pumpkin Pie...vanilla bean cake, filled with spiced pumpkin pie pudding, topped with pumpkin sweet cream frosting and spiced buttery graham cracker crumbs.  The pumpkin cheesecake cupcake was in such demand last week, we thought we'd try to make an even better pumpkin cupcake.  The filling has the taste & consistency of pumpkin pie filling.  Let us know what you think!

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.

"vintage" candy store cupcakes

Some more pics from baby Cash's first b-day party, taken by the lovely Lisa Witt of Lapin Photography.  The set up was amazing (as anything is when it's orchestrated by Heather Saarloos!).  In front of the cupcake trailer was a dinning table, with a row of wood highchairs, full of all things that little people love...carrots, edamames, popcorn, goldfish, rubber duckies & more!  

The desserts were vintage candy store inspired, including sugar "baby", lemon drop and chocolate malt

 

another santa barbara cupcake "run" on 10/1...

Thursday 10/1

flavors:
Chocolate Blackberry Syrah
Chocolate, syrah cake, dark chocolate fudge filling, blackberry
 frosting & a wine soaked blackberry 

Peanut Butter Brownie
Chocolate cake, chocolate peanut butter fudge filling,peanut butter frosting, chocolate chunks 
& chocolate sauce

Peach Blueberry Chardonnay
Chardonnay cake, filled with fresh peach curd, blueberry frosting

Chocolate Caramel Bacon
Chocolate cake, layered with bacon bites & chocolate chunks, topped with chocolate frosting, 
bacon bits & caramel

Triple Vanilla
Vanilla bean cake, vanilla bean pudding filling, vanilla frosting & vanilla bean soaked sugar crystals

Baklava
Vanilla cake, with a baklava filling, topped with honey cream cheese frosting and baklava

Details
*Mini cupcakes ~ $2.00 or $22/dozen or a flight of 6 minis (one of each flavor) $10
*Regular cupcakes ~ $3.25 each or $36/dozen 
Minimum $20 per stop 
* Cash or Check payment upon delivery
Please submit order via email or phone by Wed, 9/30 @ 6:00pm

amber@enjoycupcakes.com * 805.451.0284