Rhubarb & Ginger Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated lemon zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
3 1/2 cups all-purpose flour
2/3 cup packed brown sugar
pinch of salt
4 tbsp. baking powder
1/2 cup unsalted butter, melted
1 1/4 cups milk
1 lightly beaten egg
3 tbsp. candied ginger, chopped

2. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, salt and baking powder. Mix well and set aside. In a large bowl, combine the butter, milk, and egg with an electric mixer until combined. Stir the flour mixture into the milk mixture until nearly combined. Stir in the chopped ginger until evenly dispersed. Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Rhubarb & Orange Flower Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated orange zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
3 1/2 cups all-purpose flour
2/3 cup packed brown sugar
pinch of salt
4 tbsp. baking powder
1/2 cup unsalted butter, melted
1 1/4 cups milk
1 lightly beaten egg
1/2 cup candied pecans, chopped

2 tbsp. orange flower water

2. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, salt and baking powder. Mix well and set aside. In a large bowl, combine the butter, milk, and egg and orange flower water with an electric mixer until combined. Stir the flour mixture into the milk mixture until nearly combined. Stir in the chopped pecans until evenly dispersed. Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Strawberry Rhubarb Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated lemon zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
1/2 cup confectioners/icing sugar

1 tbsp. grated lime zest

2 1/2 cups all-purpose flour

1 tbsp. baking powder

2 lightly beaten eggs

1 cup milk

1/2 cup unsalted butter, melted

1 tsp. vanilla extract

2 cups quartered fresh strawberries

2. Preheat the oven to 400F. In a medium bowl, stir the sugar, lemon zest, flour and baking  powder with a spoon. In a large bowl, beat the eggs, milk, butter and vanilla with an electric mixer for about 1 minute. Add the dry ingredients into the wet ingredients. Stir in the strawberries until just combined.  Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

* Now strawberry and rhubarb aren't just for pie, they come together here to make these delicious muffins!*

Rhubarb & Pistachio Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated lemon zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
3 1/2 cups all-purpose flour
2/3 cup packed brown sugar
pinch of salt
4 tbsp. baking powder
1/2 cup unsalted butter, melted
1 1/4 cups milk
1 lightly beaten egg
1/2 cup shelled pistachios

2. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, salt and baking powder. Mix well and set aside. In a large bowl, combine the butter, milk, and egg with an electric mixer until combined. Stir the flour mixture into the milk mixture until nearly combined. Stir in the pistachios until evenly dispersed. Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Mini Lime, Mango & Coconut Cupcakes - Recipe

3 tbsp. almond meal
1/2 cup flaked coconut
1 1/2 cups confectioners/icing sugar, sifted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter, melted
5 eggs (whites only)
1/2  cup fresh, or frozen mango thawed, finely chopped
2 tbsp. shredded coconut
1 tbsp. finely grated lime zest
Preheat the oven to 375F. In a large bowl, combine the almond meal, flaked coconut, icing sugar, flour and baking powder. Stir in the butter, followed by the egg whites. Gently fold in the mango and lime zest. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Drop some shredded coconut on top of each cupcake. Bake for 12-15 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cupcakes

Mini Blackberry & Coconut Cupcakes - Recipe

3 tbsp. almond meal
1/2 cup flaked coconut
1 1/2 cups confectioners/icing sugar, sifted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter, melted
5 eggs (whites only)
1/2  cup fresh, or frozen blackberries thawed
2 tbsp. shredded coconut

Preheat the oven to 375F. In a large bowl, combine the almond meal, flaked coconut, icing sugar, flour and baking powder. Stir in the butter, followed by the egg whites. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Drop a blackberry and some shredded coconut on top of each cupcake. Bake for 12-15 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cupcakes

May Kitchen Creations - Part 2 of 2

Hey there baking buddies!

I told you I have been quite the busy girl this month. I showed you some of the great treats I had created for the Kumon Student Awards Event, but I didn't show you what I've been up to the rest of the month. May was definitely the month for celebrations... first birthdays, baptisms, starting a new job, confirmation and charity fundraisers.

First up was a special cake for a lady who was changing careers. Everyone at her job was sorry to see her go, but excited for her to start her new path as a paralegal. To honor her, on her last day of work, her colleagues got her this fun book cake.

I love the message her colleagues chose! So perfect for her new job. I made this cake into a law book, topped off with an embossed scales of justice design and a chocolate gavel...with this cake, anyone would be happy to 'get served'. Good luck in your new job Christina, it is clear, you will be greatly missed!

Next was a first birthday party for a sweet little boy who loves Elmo. For his party I created some adorable Elmo cake pops, and dressed them up in containers adorned with Elmo, Cookie Monster and Big Bird.

These were Vanilla, Triple chocolate and Banana respectively! I also made some Triple chocolate and French vanilla cupcakes in Elmo muffin cups rolled in rainbow sprinkles and topped off with Elmo rings. I love cupcake rings because they're a simple decoration for cupcakes and a fun keepsake for the kids at the party.

These adorable cupcakes were beautifully displayed on the Elmo cupcake stand.

I am told, the second the "Happy Birthday" song ended, the kids attacked the cupcake stand and all the cupcakes were gone in 2 minutes! I love how something so simple as a cupcake stand can really make your cupcakes stand out and have a whole new presence... it really helps to add to the theme of a party as well. Happy 1st Birthday Luca, I hope it was a great day, and you loved your Elmo party!

I was also asked this month to donate a few cupcakes for a Pi Beta Phi charity fundraiser, and of course I couldn't say no to my sorority sisters. First I created a couple of gluten-free cupcakes, for those with special dietary needs (like myself).

I baked these sweet gluten-free vanilla cupcakes in green liners and topped them off with some vanilla hydrangea style flowers. I wish the picture could capture how cute they were in real life. Then I made some cupcake cookie sandwiches. These are cupcakes that are topped with cookies with the frosting as the middle of the sandwich, it's like a two for one!

 These yummy cupcakes were gluten-free triple chocolate minis, topped with chocolate frosting and a gluten-free chocolate fudge brownie cookie...SIMPLY AMAZING....whoever said gluten-free couldn't taste good, has never tasted these double trouble delights!

For those who like their cupcakes classic, and can eat regular wheat I baked up another batch of minis.

I am really loving lemon cake right now. It's so fresh and light, like a glass of lemonade, in cupcake form. These little sweeties were topped off with yellow vanilla icing, organic lemon cane sugar sprinkles and royal daisy style flowers.

Then I made a twist on a classic dessert... the banana split.

I baked up these delicious (and nutritious) banana chocolate chunk cupcakes, topped them off with vanilla icing, chocolate drizzle and a maraschino cherry. Now, who would not love that!?
I hope that the charity event went well, and that my cuppies helped to make a contribution to the cause!

Next up this month, were twin girls second birthday party. These little girls love Dora and Boots, so I made them these adorable matching little Dora the Explorer cakes.

A pretty pink cake for Alyssa...

And a lovely lavender cake for Rachel. Happy 2nd Birthday girls, I hope you loved your matching cakes!

A little later this month I was asked to make some special treats for a young boy's confirmation and a girl's baptism. For the confirmation, I made some yummy triple chocolate, rainbow and lemon raspberry cake pops dipped in milk chocolate and sprinkled with all different colours of non-pareils.

They all looked so pretty once they were tied up with pearl ribbon and in this two tier stand. I wrapped the stand with some white ribbon with silver sparkles in it. This would make a great centerpiece for any event (and it doubles as your dessert).

Here is a close up of the pops in the stand, so you can really see the different sprinkles and the shimmery ribbons. Congratulations on your confirmation!

I was also asked to make some very girly treats for a young lady's baptism. First I made a selection of triple chocolate and vanilla caramel cupcakes topped with fondant flowers.

 I did a mix of white base cupcakes with pink and purple flowers and pink and white sugar pearls...

 Pink base cupcakes topped with white flowers...

And purple base cupcakes with white flowers.
So beautiful, and very girly. These cupcakes are becoming a baptism favorite (I made similar ones for my own God daughters baptism). To match these pink and purple cupcakes I also made some sparkly pink and purple cake pops.

Some of these pops were covered in purple shimmering sugar, and some were decorated with purple sugar swirls. I love the pops that are covered in sugar, they're like sparkling bright disco balls! I also made some beautiful pink pops.

I love the pearlescent shimmer of these blush coloured pops. The opal ribbon really picks up the pink sheen, so pretty for any girl! Congratulations on your baptism Faith, God bless you!

I had to make a few cupcakes with a drizzle, I love a good drizzle. I think it adds a little something unexpected to the look and taste of a basic cupcake.

Here are some lemon drop cupcakes topped with vanilla icing and lemon drizzle. Fresh and delicious!

And here is a mix of vanilla caramel cupcakes topped with vanilla icing and caramel drizzle and triple chocolate cupcakes topped with vanilla icing and chocolate drizzle... have I said drizzle enough yet? Come on, you know you want some drizzle, mmm drizzle!

Lastly, you know I had to play with some of my new products. So I made a little Mother's Day gift for my mom... 3 weeks after Mother's Day... Oh well, doesn't matter when you show the love, as long as you do it sometime :)

When my mom saw that I had bought these basket cupcake wrappers, she instantly fell in love, so I knew I had to give her some. I also wanted to try out my new sugar sheets and punches. So I punched out these little butterflies.

I topped these cupcakes with large petals, to look like one big flower, and decorated the butterfly wings with food colour markers, and made the body out of sparkle gel. The sugar sheets are super easy to work with, really flexible, and nice and thin. They don't dry out too fast and they're easy to colour on, to customize them. I'll let you know as soon as we devour the cupcakes, what the sugar sheets actually taste like. But so far, I'm sold, they're awesome! They bring scrapbooking and and cake decorating together to make a beautiful new world for crafty people like me!

Well my darlings, I told you it had been a crazy month. I hope you've enjoyed some of my creations, I certainly enjoyed making them!  Let me know if you'd like me to create something for your special event, birthday, or work celebration!

Until next time,
Happy baking, caking and decorating!!!

Love and sprinkles, xoxo