TuTu Cupcakes

Mmm! Mmm! Lemon Mascarpone Cupcakes

2011-08-01T20:44:00.001-05:00

What is my latest cupcake creation? Lemon Mascarpone!

A moist and delectably tart cupcakes with a smooth and rich mascarpone whipped frosting. I've been craving something lemony delicious all summer. Luckily, I had a great client who was willing to let me experiment for her daughter's "launch" party. (That's what they're calling graduation parties these days--cute right?! ;-) )

Check it out!

Need cupcakes for your next event? Email me at tutucupcakes@gmail.com!

Until my next cupdate,

Linds

Here Comes the Bridal Shower!

2011-07-24T15:41:00.004-05:00

Check out my latest cupcakes--Here Comes the Bridal Shower Box Kits! These cupcakes are vanilla cake with a creamy vanilla buttercream.

Interested in cupcakes for your next event? Contact me at tutucupcakes@gmail.com!

Until my next cupdate,

Linds

Coconut Carrot Cupcakes. Nom! Nom!

2011-05-11T21:56:00.000-05:00

Carrot cake has always been my mom's absolute favorite cake. This year, as a special, "Thanks, Ma!" Mother's Day gift, I whipped up a batch of Coconut Carrot cupcakes just for her.

These Carrot Cakes are topped with a thick-n-rich Cream Cheese frosting. The finishing touch--fresh toasted coconut topping.

Did you create anything special for your Mother's Day celebration?

Enjoy!

Until my next cupdate,
Linds

A Baby Shower?? Just Ducky!

2011-04-30T17:40:00.001-05:00

Here are pics of my most recent cuppie creations from my most recent baby shower client. These cupcakes are just ducky(and delicious!)! :-)

Vanilla Bean Cupcakes topped with Vanilla Custard buttercream. So sweet!

Double Chocolate Cupcakes topped with Vanilla Custard buttercream. For chocolate and vanilla lovers alike!

Until my next cupdate,

Linds

Luck O' The Irish Pistachio Cupcakes! Happy St. Patricks Day from TuTu Cupcakes

2011-03-17T16:03:00.000-05:00

Today is the day you can eat all the corned beef and cabbage your stomach can hold, and drink St. Patty's Day beer until your tongue turns green. But, do you really think it will feel like St. Patrick's Day if you don't have a cupcake to celebrate? Me thinks not.

TuTu Cupcakes presents Luck O' The Irish Pistachio Cupcakes.

This cupcake is a pistachio cake topped with a rich vanilla bean frosting, and garnished with green sugar crystals and your very own lucky pot o'gold!

Have a Happy St. Patty's Day!

Until my next cupdate,
Linds

It's a Boy! by TuTu Cupcakes

2011-02-21T09:31:00.002-06:00

I've been hard at work creating new cupcakes for events this month! (Which has left little time for blogging... :-() Check the most recent cuppies I've created for a baby shower. It's a Boy! Chocolate Fudge Delight: chocolate fudge cupcakes topped with a rich decedent chocolate whipped cream.

Enjoy!

Until my next cupdate,
Linds

It's A Girl! by TuTu Cupcakes

2011-01-29T09:46:00.000-06:00

It's been an insanely busy month full of baby showers and business trips! Take a look at the latest of my "It's A Girl!" baby shower cupcakes.

It's A Girl! cupcakes are rich vanilla cake that simply melt in your mouth, and are topped with a light PINK vanilla whipped cream frosting. Enjoy!

Until my next cupdate,

Linds

Merry Christmas from TuTu Cupcakes!!

2010-12-25T11:39:00.001-06:00

Merry Christmas! Today I'll be celebrating the Christmas season with my family and these delectable Christmas Cherry Cheesecupakes!

These cuppies boast a buttery-sweet graham cracker crust and a delicately rich cheese cake with cherry topping. They are so fresh and delicious, the flavor literally melts your mouth. OH! And, I almost forgot my FAVORITE part....the super cute snowman papers!!

I hope that where ever you are today that you are surrounded by the warmth, love, and food of the season! I'm looking forward to another year full of cupcakes!

Happy Holidays!

Until my next cupdate,

Linds

What Do You Think About Red Velvet?

2010-12-18T18:50:00.000-06:00

There must be a hidden secret about Red Velvet that I'm not aware of. I've never been a big fan of Red Velvet. Outside of the traditional cream cheese frosting, nothing about the cake appeals to me. To me, the flavor is usually so-so and the red dye freaks me out. None-the-less, I've been getting a lot of requests for Red Velvet lately and I know TONS of people who just rave about it. Here is my Holiday Twist on this classic cupcake!

Candy Cane Red Velvet

Candy Cane Red Velvet is a deliciously moist red chocolate cake with a rich peppermint cream cheese frosting. Red sprinkles add the perfect finishing touches to--what I like to call--cousin of the candy cane!

What do you guys think of Red Velvet? Is it one of your favs?

Happy Holidays!

Until my next cupdate,

Linds

Do You Like Cookies? Yes I like Cookies!

2010-12-01T20:22:00.003-06:00

I had some time off work earlier this week. Time off work coupled with a MAD craving resulted in the creation of Oatmeal Chocolate Chip Cookies. My craving definitely stemmed from the holiday tease of Thanksgiving. Thanksgiving got me thinking about all the fun Christmas activities including yummy Christmas Cookies! I hit the kitchen running and made these as an homage to Santa and one of my Christmas favorites.

The Oatmeal Chocolate Chip cookies were easy to make. They were thin, soft, chewy and full of delicious chocolate flavor. The original recipe called for fast-cooking regular oatmeal", however I didn't have any regular oats lying around the house. (I'm a fan of the Quaker instant) I substituted instant Apple Cinnamon Oatmeal and the cookies turned out just fine! I think the slight taste of Apple had people questioning whether there were raisins instead of chocolate chips in this oatmeal cookie.

I hope these cookies inspire you all to create your favorite Holiday treats! I LOVE cookies at Christmastime, but I know it's back to cupcakes for me!

Until my next cupdate,

Linds

Nothing Says Happy Thanksgiving Like Cheesy Mashed Potatoes!

2010-11-25T13:16:00.000-06:00

Happy Thanksgiving everyone! I am very thankful for all of my TuTu Cupcake blog readers and clients. Your enjoyment in what I love to do makes me smile :-) Even though the pic below isn't of cupcakes I wanted to share with you my cheesy mashed potatoes. They kick ass!

Thank you to all again. Enjoy your holiday and eat LOTS of Turkey! :-)

Until my next cupdate,

Linds

Would You Like a Cup of Coffee With That Cupcake?

2010-11-23T21:39:00.043-06:00

My friend recently invited me over for a game night at her place and asked me to make some cupcakes of my choice. I wasn't in the mood to bake the same old frosting and cake combo, so I dusted off Martha's Cupcake cookbook and selected something a little different.

I had a taste for something sweet and cinnamon so I experimented with Streusel Cupcakes.

These cupcakes were LOADED with butter and sour cream. The cake was thick,yet moist, and had a very delicate vanilla flavor. The streusel topping was rich with a cinnamon crunch, and the icing drizzle packed a perfect punch of sweetness.

Struesel Cupcakes went over well at game night, but it didn't even occur to me until half way through my second bite, these cupcakes are so much better suited for breakfast as they tasted like the perfect coffee cake! I guess the only things missing from our fun game night treats was several hours to sunshine and a good cup of coffee! (though I am not ashamed to say I washed them down with a few glasses of wine ;-)

Until my next cupdate,

Linds

Red Velvet & Whipped Cream

2010-11-14T10:20:00.000-06:00

This week I had a special anniversary order for Red Velvet cupcakes and Whipped Cream frosting. What better way to say, "Happy Anniversary!", then with a rich, moist, and velvety cake topped with fresh hand crafted whipped cream? Here are a few pics of this delicious creation! Enjoy!

Until my next cupdate,

Linds

Who got the last cackling laugh?

2010-10-31T12:24:00.000-05:00

Let this be a lesson to all creepcakes....

Happy Halloween my Pretties!!!

Boo! Did My Creepcakes Scare You?!

2010-10-30T11:57:00.003-05:00

Tonight I've been invited to the "Neighborhood of Nightmares." Unlike your run-of-the-mill-let's-spook-each-other Halloween house party, the "Neighborhood of Nightmare" is hosted at three VERY old houses that sit across the street from a creepy old cemetery. Guests will travel from house-to-house playing scary games, judging each others costumes, and--scariest of all-- parading through the cemetery! A Halloween creep show of this magnitude, needs a cupcake as its creepy companion. I have good ol' Martha to thank for her creepcake inspiration!

These chocolate fudge cupcakes are topped with a colorful sweet buttercream frosting. Each creeepy face is unique and constructed from sticky candy favorites.

Tonight these cakes will be giving party goers the creeps by:

showing their nasty teeth....

"Grrrrrrr!"

peering at us with their googly eyes...

"I sees you!"

and bearing their sharp fangs...

"Hissssssss!"

Though these creepcakes won't be as scary as the cemetery parade they'll be doing their jobs creeping us out all night. I can't help but wonder, between the party goers and the creepcakes, who will get the last cackling laugh? I guess you'll have to stay tuned....

Happy Halloween !!

Until my next cupdate,
Linds

Fall for Pumpkin Spice

2010-10-21T21:11:00.000-05:00

It's finally starting to feel like fall in Chicago.
Most of September and October has still felt like summer and tricked me into thinking that we'd have gorgeous temps in the 80s well into December. (Wishful thinking I know!) Even though I've been enjoying the beautiful whether, I've found it hard to get into my festive fall baking spirit. Who wants to turn the oven on when it's 80 out unless they have to? Not me.

But, the winds of change have blown in cooler temps, crisp air, an abundance of colorful fall leaves, and my baking inspiration! There is no better way to say hello to fall than with Pumpkin Spice Cupcakes.

The pumpkin cake is an airy, flavorful, and topped with a rich cream cheese frosting. The texture of the cake is very light and the contrast from the heavy frosting was the perfect touch. The frosting was absolutely delicious!! When eating a cupcake, I'll usually scrape most of the frosting off of of the cupcake. I ate every last bit of frosting with this cupcake. I contemplated for a while about going back into the kitchen and just eating it by the spoonful . I didn't.;-)

Happy Fall everyone! I'll keep the cupcakes coming!

Unitl my next cupdate,

Linds

Am I Cake Flour Challenged?

2010-10-18T21:45:00.010-05:00

Call me crazy, but I hate cake flour.
Now, I know cake flour is designed for baking cakes. It's heavily milled for a super light texture to make cake extra light and fluffy. But, every time I bake with cake flour my cake is dry, tastes too much like flour, and it sheds dry little crumbs everywhere!

I never have this texture problem when I bake with all-purpose flour. With AP flour, my cakes are moist, flavorful, and have a gentle soft crumb.

So, what's the deal? Does anyone else have this problem? Or, am I Cake Flour challenged?

I would love your advice and comments!

Until my next cupdate,
Linds
[image source]

Mmmmm TuTu Cupcakes

2010-09-18T15:24:00.005-05:00

Even though these pictures aren't the best :-(, I felt like sharing recent cupcakes orders I've been working on. Yum yum yo for chocolate and funfetti goodness!! Come to think of it...I've been making a lot of funfetti lately! :-)

Until my next cupdate,
Linds

Strawberry Banana Cupcakes

2010-09-02T19:48:00.018-05:00

Last week, I had a few overly ripe bananas lying around and I thought, "What better way to get rid of them than by making some cupcakes?!" I immediately whipped up some super AWESOME banana cupcakes. The cake was very thick and dense, yet so flavorful! They had the distinct flavor of fresh-baked banana bread. I topped these cuppies with a fresh strawberry buttercream frosting. Strawberries and bananas are like BFFs in the fruit world (not to mention my favorite smoothie combo!). The frosting was delicate and the prefect compliment to this hearty banana cake. It was a strawberry-banana delight!

Until my next cupdate,
Linds

Funfetti So Fun, It's a Funfettish!

2010-08-16T22:12:00.000-05:00

Who said that it has to be someone's birthday to have a party?! And, we certainly don't need a party to have a Funfetti Cupcake! To be honest, most of my personal baking isn't driven by events. It's driven by three things: 1) My cravings, 2) wanting to try something new, & 3) actually having the extra time to do it! Lucky for me (and you!) the stars have aligned all three of my motivators this week! I dusted the flour off the ol' Kitchen Aid and got to work on one of my ABSOLUTE favorites--Vanilla Funfetti Cupcakes! These fun cuppies rocked my socks. Just making them brought a smile to my face, and brought back some fun memories of grade school birthday parties. I always find vanilla cake a little challenging to make. If you let the batter mix too long, the cupcakes tend to come out too dry. I am a fan of very moist cake. When making the vanilla cake for this Funfetti batch I was careful to watch my mixing clock closely and pay attention to how well the batter blended. I folded in the rainbow sprinkles gently so as to get even distribution and not create too many air pockets in the batter. The result was fabulous! The cake was thick --almost in the pound cake family--but not overly dry. There was a fun splash of happy color in every bite! I frosted the cupcakes with a thick and sweet vanilla buttercream and decorated them ever so lightly with super fun sprinkles. The buttercream tasted just like you would expect for a Funfetti cupcake. It was the perfect mini birthday cake. The cupcakes were so colorful and delicious--they were addictive. It's so much fun, it's a Funfettish!Until my next cupdate,
Lindsey

Chocolate, and Chocolate, and Bananas, Oh My!

2010-07-28T21:04:00.008-05:00

I've just given myself a big ol' pat on the back. I don't mind if I do. I've created a heavenly ooey-gooey good mess. A Triple Chocolate Banana Surprise.

The triple chocolate starts with a extremely moist dark chocolate Devil's Food cake. The cupckae is then frosted with a chocolate whipped cream frosting and topped with a delectable (yet delicate), chocolate ganache.

The chocolates work together to make magic in your mouth. The dark chocolate of the cake is rich, while the chocolate whipped frosting has just the right amount of sweetness and is thick like pudding. The chocolate ganache acts as the perfect semi-sweet companion that blends all the flavors together. But, it is not the chocolate flavors alone that make this cupcake so enjoyable. When you bite into the cupcake's center, you are surprised with a flavorful banana custard. YUM!

My Triple Chocolate Banana Surprise cupcakes have made it to the list of my favs!

Until my next cupdate,

Linds

Wordless Wednesday: Death by Chocolate

2010-07-14T20:33:00.010-05:00

Cupcake FAIL: Lemon Blueberry Chiffon

2010-07-12T08:05:00.002-05:00

I found myself with a little extra time to bake this weekend. I've been having the MAD craving for a lemon cupcake, with some type of cream cheese frosting. While I was researching lemon cupcake recipes I came across a lemon chiffon and decided to I'd give it a try.

Yuck! What a FAIL.

The Lemon Chiffon Cupcake recipe was a lot of work! Although the recipe called for minimal in ingredients, it was a very slow stepped process that required added work separating and beating ingredients. Usually, I welcome the challenge of a difficult recipe because I'm so excited for the outcome--definitely not this time.

Because the recipe called for cake flour I expected a very even finish to my cupcakes. Cake flour never rises the same as all-purpose, but in the case of the cupcakes you see here, they barely rose at all! I always fill my liners about 2/3's full, allowing for the batter to rise at the top of the cupcake liner. When the cake just touches the top of your line, it allows for a good surface and enough space for frosting. From the above picture, you can see some rose to the top of the liner, while some pooped out halfway through the baking process. I can't frost that!

When I broke the cupcakes open, I was very excited at how the fresh blueberries infused into the cupcake. I was expecting a fresh, crisp, and lovely lemon taste. WRONG!!

When I took one bite into the cupcake I was so disappointed about how they tasted! All, I could taste was flour. There was no lemon, there was not sweetness, and they lacked any depth in texture. I felt like the cake just stuck to my tongue and the roof of my mouth--not really appealing when you're uber excited to nosh on a sweet treat.

I was so disappointed in the nasty taste of the cupcakes that I didn't bother wasting my perfectly good cream cheese to make frosting! Oh, well. Success in the kitchen doesn't come with out a lot of hard work and lessons learned from failure!

A lemon blueberry combo has such potential for cupcake greatness! It's back to the drawing board for me.

Until my next cupdate,
Linds

Wordless Wednesday: Summer Solstice & Tropical Vacations!

2010-06-23T15:42:00.011-05:00

Wordless Wednesday: In Honor of True Blood Season 3!

2010-06-16T21:37:00.014-05:00

Red Truck Bakery: Warrenton, VA

2010-06-12T13:15:00.016-05:00

Whenever I travel, I never pass up the opportunity to adventure out and discover new cupcakes. I recently was in Warrenton, VA--a picturesque mountain side town rich with history & charm--located 45 minutes outside of Washington, DC. While I didn't find any cupcakes I did find the most adorable bakery that I just had to share with you!

Nestled on top of a hill in the center of Old Town Warrenton, the Red Truck Rural Bakery is a super charming bakery that reflects the cozy friendliness of Warrenton and a touch of southern comfort . The morning I stopped in, there were several "regulars" there who had come by for their daily breakfast, hot cup of coffee, and a little friendly conversation. The bakery case boasted pies, muffins, coffee cake, and delectable pastries. There was also an extensive light lunch menu that included sandwich on their artisan breads, and delicious looking homemade soups of the day.While I was a little disappointed there were no cupcakes I decided I to taste the cupcake's cousin--blueberry muffin. With my first bite of muffin, I was greeted with very fresh, whole, and down home tasting sweet treat. The muffin was so moist I could taste the richness of the butter. The blueberries were so fresh they tasted as though they had been picked from a bush in the bakery's back yard! There were light sugar crumbles sprinkled on top. The texture of the crumbles was the perfect contrast to the moist texture of the cake and the soft texture of the blueberries.

So, if you ever find yourself in Washington, DC with some time to spare. I'd recommend taking a drive out to Warrenton and stock up on some sweets at the Red Truck Rural Bakery.

Unitl my next cupdate,
Lindsey

Wordless Wednesday: Itza Me Mario!

2010-06-09T17:45:00.000-05:00

Happy Easter Peeps!

2010-04-04T08:52:00.015-05:00

Happy Easter to all my little Easter Bunnies! I hope you have a funtabulous day filled with family, food, and--of course--a good Easter cupcake!

This year I was in the mood for cupcakes full of color! These Easter Basket cuppies are yellow buttermilk cake, a light fluffy coconut buttercream frosting, and are decorated with the best-in-class Easter basket trimmings.

The yellow buttermilk cake is made with two flours: Cake flour and all-purpose flour.
According to Martha Stewart, a "Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender."
I simply must agree. Yellow buttermilk cake has the perfect texture, an easy bakery favorite.

Happy Easter!

Until my next cupdate,
Linds

Happy St. Patrick's Day!

2010-03-17T20:49:00.000-05:00

Every St. Patrick's Day my mother would bake this bunt cake for my sister and I...This...is the St. Patrick's Day Leprechaun Cake. Now, you may be asking yourself, " What's so leprechauny about this cake?"
Well, the magic can not be seen on the outside. You see, the Leprechaun Cake is traditionally baked on St. Patrick's Eve. But, this cake can not be frosted until St. Patrick's Morning. The time between St. Patrick's Eve and St. Patrick's Morning (whilst the cake is cooling) is where this happens...The leprechaun comes in the middle of the night and uses his St. Patty's magic to make it green!!
( "Woooowww!!!" <-----Seen through the eyes of a 5 year-old.)

Well, whether it be through the magic of a leprechaun, or the magic of the pistachio, the St. Patrick's Day bunt cake is to DIE for. A pistachio cake drizzled with icing, is THE most moist tastyl cake you have ever eaten in your life. After taking one bite of this cake people often ask me for the recipe. My favorite part of this cake, is the abundance of ooey gooey icing.

What's even better about this cake is that it's a breeze to make!

St. Patrick's Day Leprechaun (Pistachio) Cake For Cake:

start with any base yellow cake

2 packages Pistachio Pudding

5 eggs

1/2 C of Milk

1/2 C of Oil

1/2 C of Water

greased bunt pan

For Icing:

2 C powdered sugar

3 tbls milk

Preheat oven and grease or spray your bunt pan with non-stick spray. It is important to make sure this pan is well greased so the cake does not stick to the bottom of the pan. Mix yellow cake and pistachio pudding.

Add eggs, milk, oil, and water and mix with hand mixer until well blended. Pour batter carefully into bunt pan. (I ususally even out the batter by hitting the pan on the counter a few times.)

Bake in the center of the over for 45-50 minutes. Let cake cool completely before removing from pan.

Gently take a knife around the outside of the cake to help loosen the cake from the pan.

Cover the top of the bunt pan with a serving plate, turn bunt pan over onto the serving plate to remove the cake from the pan. Cover the cake and let it cool overnight.

Make your icing by gradually adding the milk to your powdered sugar one tablespoon at a time. (Mix completely after each milk addition.) Drizzle icing in back and forth motion over the top of the cake.

Cut, serve, and enjoy!

I thought about making this cake into cupcakes this year, but sometimes you just can't argue with tradition. I hope you'll try this recipe out. I know you will fall in love.

Until my next cupdate,

Linds

March Cupcake Hero: Salted Caramel Cashew Cupcakes!

2010-03-15T21:12:00.015-05:00

Woo Hoo! It's that time of the month...Cupcake Hero time that is, and I'm so excited to be back in the game! A special shout out and thank you to our girl CB of IheartCuppyCakes for hosting! After my two month hero hiatus, March's caramel ingredient got my taste buds watering.

TuTu Cupcakes presents a caramel cupcake creation: Salted Caramel Cashew! Yummm! The salted caramel cake is a moist treat with chopped cashew surprises in every bite. Boasting a rich 7-minute buttercream swirled with handcrafted caramel, the gold star for these cuppies is the sweet sticky caramel drizzle and the oh-so-delicious whole cashew toppings.Let me tell you, making your own caramel is no small feat. It is a labor of love and doesn't come without war wounds! I still have left over burn marks on my knuckles!! But--trust me--the decedent and tasteful outcome is well worth the effort. I give this cupcake an A for effort and an A++ for an overall outstanding taste! I've out done myself really. ;-)

If you like what you see then vote for me!! Click here to rock your Cupcake Hero Vote!

Until my next cupdate,
Linds

Happy Birthday! (to me)

2010-02-23T22:52:00.006-06:00

Wow, as I told me Twitter peeps today, I woke up this morning 28 years old. Well Hellooo. A very special Thank You to everyone for the wonderful Birthday wishes! I had a very fabulous day. Thanks to my BF & crew, I even got to eat cupcakes that I didn't have to make!!
*Can I get a "what!" "what!"*

The BF also surprised me a very cool gift. An officially "licensed" TuTu Cupcakes t-shirt! Sweet! I've got gear! ;-)

Thanks again everyone!

Until my next cupdate,
Linds

Happy Valentines Day! Cupcakes Made With Love

2010-02-09T15:47:00.015-06:00

Even though I'm not much for this Hallmark inspired holiday, I couldn't help but get in the spirit of love, hearts, and Valentines with a traditional Chocolate/Vanilla cupcake. I made these cupcakes for a Superbowl party this weekend, but I thought the traditional pairing of flavors made them an excellent Valentine's Day special as well.

These vegan chocolate cupcakes are a great (almost healthy?) way to indulge your chocolate fantasy. I was very interested to try out a vegan chocolate cake recipe to see the difference in taste. Let me tell you--these dairy-less wonders were FANTASTIC! The cake was surprisingly delicious, and had a strong chocolate taste that wasn't too bitter or too sweet.

The texture was not too thick or chewy, or so thin that it crumbled away as you ate it. The texture was just right!
I paired the vegan chocolate cake with an unlikely dairy companion--fluffy buttercream. The Fluffy Buttercream recipe called to sift the confectioner's sugar before mixing together with the butter. I creamed the butter and added the sifted mixture in small intervals at a medium-high speed. The process added some air to the frosting and gave it a fluffy composition. The fluffiness maintained well and really did it's job as a frosting!

To order this or other Valentine inspired cupcakes, please email me directly at: tutucupcakes@gmail.com
Happy Valentines Day!
Until my next cupdate,
Linds

Lab #2: Martha Experiment--Snickerdoodle

2010-02-01T19:54:00.018-06:00

How can you really tell from a blog post if a cupcake is delicious? The reaction on a person's face as they eat it! Yep, that's me. In all my pajamaed glory. And, I am going to town on one delicious ass cupcake! ;-)

SNIKERDOODLE!!!! Yuummmmm.

Traditionally, the Snickerdoodle is a type of sugar cookie that is rolled in cinnamon sugar. It usually has a cracked crisp surface and is tender in the middle. But, because this is a cupcake blog, Snickerdoodle is a cupcake!My second experiment from Martha Stewart's Cupcakes proved to be a second success! The cinnamon cake was rich in flavor and matched the characteristics of a Snickerdoodle cookie perfectly. My favorite part of the eating experience was the top of the cupcake. It had the cracked crisp texture just like the cookie. Martha's recipe (which you can find here) called for 2 types of flour; cake & all purpose. I felt the cake flour gave the cupcake a thicker more dense texture that I really enjoyed.
The seven-minute frosting was the perfect compliment to the cinnamon taste. I've used a variation of seven-minute frosting before with my Snoball cupcakes. What I love about this frosting is it's light fluffy appeal. It's soft and sticky like a marshmellow, and has just the right amount of sweetness. Most importantly, it doesn't take away from the flavor of the cake.

Last, but certainly not least, what really gave this cupcake it's magic was the dusting of cinnamon sugar! Absolute heaven! I love love the texture of crunchy little sugar grains rubbing against your teeth! (Yeah, I'm weird! You're just now figuring this out?)
See how pretty & yummy it looks !-------------------------------->

Snikerdoodle Cupcakes. Highly recommend it!

Until my next cupdate,
Linds

Phoebe's Cupcakes: It Feels Like Home

2010-01-24T08:57:00.011-06:00

If you know me, then it's likely you know that my FAV cupcake shop in Chi Town in Swirlz. But, that doesn't mean I still don't get the urge to stick my finger in another shop's frosting. I recently visited the newest cupcake shop in my Lakeview neighborhood.

Phoebe's Cupcakes opened in April 2009 on Broadway, a few blocks south of Addison, with the "sole purpose of creating the best gourmet cupcakes anywhere."

When I walked into Phoebe's I instantly felt a warm cozy feeling. It's like being home on a Sunday with Mom baking goodies in the kitchen.

There are 3-4 small retro style tables, and a bar-like seating that lines the shop windows. Very cool seating for those of us who dig people watching while we nosh on our goodies. Directly at the front of the shop is a lovely glass case filled with sweet satisfaction. The case acts as a divider between the shop eating area and the kitchen. Customers can look into the kitchen, and watch the baking happen.

Phoebe's offers a wide variety of cupcakes. Their bake case boasts several classic cupcake flavors as well as some unique savory offerings--including a maple bacon. (I personally still don't know how I feel about bacon on a cupcake--but there seems to be others who enjoy. )

Normally, it would be difficult for me to choose among such an assortment of flavors, but once I laid my eyes on the Funfetti I couldn't resist the nostalgia!! They offered two varieties--chocolate or vanilla. I went with vanilla because when it comes to cake I can be a Plain Jane. (Plus, a good vanilla cake = good bakery.)

This cuppie brought me back to my younger days. Every year, I would beg my mom to bake me a Funfetti Cake for my BDay. Phoebe's Funfetti cupcake was very delicate and full of flavor. However, I was disappointed that there weren't very many Funfetti's on the inside. The frosting was a traditional vanilla buttercream with Funfetti sprinkles folded in--very nice. The frosting was not to sweet or grainy, but honestly didn't knock my socks off like Swirlz's frosting. On a scale of 1 -10 I'd give this guy a 7.5.

My BF took the less traditional route and tried the Cinnamon Roll cupcake. He's a big fan of Cinnabon, and I think he felt he needed something to tame a mad craving.

When he bit into the cupcake, he realized it wasn't Cinnamon Roll flavored cake, but an actual Cinnamon Roll. He was a little disappointed because he wanted the texture of cake. He really enjoyed the flavor,however, and the Cinnamon Roll icing. Of course, I had to have a taste as well. The icing was definitely delicious and I give this guy an 8 for taste and creativity. (**UPDATE** My BF has informed me that he DID like that this was an actual Cinnamon Roll--MY BAD ;-) )

If you're ever in the Chicago area, and you find yourself with a sweet tooth, stop by Phoebe's. It will satisfy your craving, and make you feel at home. I don't think you will be disappointed. Who doesn't love a cupcake?!

Until my next cupdate,
Linds

Happy New Year! Lab #1: Martha Expierment--Boston Creme Pie

2010-01-04T20:47:00.013-06:00

Happy New Year!! I was very excited to ring in 2010 and leave 2009 behind. What better way to get the new year rolling then with baking? It was my first lab in the Martha experiment. Boston Creme Pie. AND, this was one very delicious cupcake! A soft uber-moist sponge like cake with a voluminous creme center, and a chocolate glaze that is like the cherry on a hot fudge sundae.

I started with baking the cupcake. Since these pastry-like cuppies do not require a liner, it's important to grease and flower the muffin tin extensively. You really have to get every nook and cranny of the tin as the cake is fairly sticky and you'll want a clean break after baking. Next, I moved to make the creme filling. The filling requires 2 hours chilled in the refrigerator, and I recommend beginning with the custard so that it is nice and chilled when the cupcakes are cooled and cut.

Once the cupcakes had baked at 350 for about 15 minutes, I allowed them to cool for about 2 hours. (The custard was chilling in the fridge.) I then sliced the cupcakes in half with a serrated knife. I eyeballed a dollop of custard in the center.

Then, I prepared the chocolate glaze. Martha called for 6oz. of semi-sweet chocolate. I revised the recipe slightly with 3 oz. of Milk Chocolate and 3oz. of Dark Chocolate. I enjoy the subtle tartness of Dark Chocolate in a ganache.

Although the Boston Creme Pie is a little messy to eat, the end result is well worth the ooey-gooey sticky drip drops. One of the best cupcakes I've made yet!

Until my next cupdate,

Linds

The Post Christmas Goodies

2009-12-28T21:41:00.003-06:00

Did you have a fabulous Christmas? I really really enjoyed myself this year! I was surrounded by my family, friends, and loved ones. With the year I've had it was really good to see everyone smiling, laughing, drinking, and having a good time.

I wanted to share with you a little cupcake goodie my dad gifted to me...

It's Martha Stewart's Cupcakes!

Does this make me an official cupcake baker?

I've been flipping through the book over these past few days. There are a lot of a very interesting and unique flavors, textures, and combinations. Honestly, some of these seem pretty impractical to the point of impossibility, but I'm hoping that I can take some core recipes for basic cakes/frosting and give it my own TuTu flair.

Fun times ahead with the experiments. Stay tuned!
First up: Boston Cream Pie (as requested by my Cousin!)

Ooo--as a side note--I totally got a Kuerig for Christmas!! That makes that late night cupcakes sessions a little easier to bear! ;-)
Until my next cupdate,
Linds

A Very Merry Christmas: Mint Chocolate Chip Cupcakes

2009-12-24T08:06:00.010-06:00

Merry Christmas everyone! I hope that you'll get to spend some quality fun time with your friends-n-fam yule-tiding and what not. I've finally had a little extra time to spread my Christmas cheer cupcake style.

I always find that mint chocolate is a really nice and light dessert sweet after a really heavy holiday meal. For this year's Christmas Eve celebration I'll be bringing Mint Chocolate Chip Cupcakes with a VERY delectable buttercream frosting, and a sprinkling of red sugar for that little extra touch of the season.

I used one of my regular recipes for double dark chocolate cake. In addition to the 1 TBLS of Vanilla Extract the recipe normally calls for, I also added 1TBLS of Peppermint Extract. When my batter was nice and blended I folded in about a 1/2C of semi-sweet chocolate chips. I baked at 350 for 19 minutes, and the cupcakes have a very good moist consistency.

These delightful little cuppies are topped with an oh-so-yummy vanilla buttercream frosting. I've recently started adding 1C of shortening to my buttercream frosting as I have found it helps give a little more height and volume.

I have to say, this is one of my favorite cupcakes I've made so far. (Banana Spilt is still my all-time fave) The buttercream mingles nicely with the crisp mint flavor. The cake is very moist, and the chocolate is rich without being too decedent or overwhelming. I find that I'm really satisfied after eating it with out being weighed down.

Happy Holidays!

Until my next cupdate,
LN

Dollhouse Renovation Part 1

2009-12-10T22:42:00.008-06:00

When I was two years old, my godfather built a dollhouse by hand for my birthday. (Pictured here in it's original color.) As a child, I loved this dollhouse. It was a refuge for my dollies, a hangout for my Barbies, and it gave me a certain "cool" factor with the neighborhood girls.

As cool as I thought this dollhouse was, the inside remained empty and unfurnished. My dad had purchased all the accouterments to create a kick ass miniature environment. I am talking ALL the furniture and accessories for a kitchen, living room, bedrooms, study...you name it! It was always something we set out to create together, but never got around to.

The years passed and the dollhouse got more rickety. Eventually, I stopped playing with my mini mansion. Dad and I kept putting the dollhouse project on hold. There were cooler and less time consuming crafts to be done. It may have been out of sight but, the dollhouse was never out of mind. It moved with me everywhere(and trust me people....I have moved around ALOT...you don't need all the deets.)

Recently, Dad had a series of mini stroke symptoms that kept him in the hospital for several days. It left me concerned about his health, well-being and well you know...

I'm embarrassed to say that it lead me to thinking about how we had been loosing touch over the last few years. I struggled and was ashamed of this because I had become the cliche. How had I left myself get disconnected from my own father?

The dollhouse is pushing 26 years old--but who cares! We're fixing it up, building the rooms and having some quality Daddy daughter time while we do it.

And, I know what your thinking. And, yes this is a blog about cupcakes. But, this is also MY blog and this project is really important to me. I thought it would be fun to have a place to share the outcome.

First thing was first...old dolly needed a clean up and a face lift. So we primed her... And gave her a new coat...a beautiful Moonlight yellow...

There's a lot of cracks to fill and touch ups to be done before we can start the inside. So stop back around every once and a while to see our progress. It's going to be fun! And trust me--you won't be disappointed with the outcome.

Oh, and BTW...I'll keep the cupcakes coming! ;-)

Until my next cupdate,

Pink Velvet: Hello Kitty Cupcakes

2009-12-01T22:01:00.002-06:00

I hope that you had a FABULOUS Thanksgiving. I ate my face off. Gross? Yes. Yet, beautiful all at the same time. :-) It's left me wanting to eat everything I see all weekend!

I will be the first to admit, decorating...not my forte. I like to focus on creating intresting taste combiniations and new put ups for cupcakes. But, I'll try anything at least once.

So this week, I experimented with my hand at decorating. I've been wanting to create some fierce Hello Kitty cupcakes for a while now. Then I had the idea of Pink Velvet. A play on the forever favorite RED VELVET cupcake...but our favorite Kitty color on the inside...PINK!

What I love most about the Pink Velvet cupcakes are the frosting. A VERY VERY delicate and delicious cream cheese frosting. Light, yet creamy and utterly mouth warming. I decoed the top with Wilton Decorating Gel.

I chill these cupcakes for 1 hour before decorating. It is one cool sweet treat!

Until my next cupdate,

November Cupcake Hero: Peanut Butter TuTu presents THE KING!

2009-11-16T21:55:00.012-06:00

{sniff sniff} Does anyone else smell that? It's the sweet nutty smell of November's ingredient for Cupcake Hero::Peanut Butter!

I've tested several types of peanut butter cuppy recipes, but I can't help falling in love (ha! mini joke there) with chocolate and peanut butter--I think we all do. And, everytime I think of peanut butter and chocolate, I somehow end up channelling The King of Rock himself--Sir Elvis Presley

"The King Cupcake" is a dark chocolate peanut butter chip cupcake, topped with a banana cream glaze, frosted with a thick and fluffy peanut butter frosting. Garnished with chocolate chips for a hunk-a-hunk of burnin' cupcake love.

Much love as usual to my girl CB of iheartcuppycakes for hosting the Hero. Vote for The King by CLICKING HERE!

It so happened that this round of cupcakes was a lot of work. I wanted the cake to banana cream filling ratio to be just right. So, I had to test ( & bake) out several levels of batter to have just the right amount of room to add the banana cream glaze. You'll want just over a tablespoon of batter to get the correct ratio.

The banana cream filling is pretty tasty. I wanted it to sit more like a pudding or pie filling, but it ended up being more of a glaze. And, I'm cool with this. You get a nice gooey icing like pour over when you remove the wrapper.

You can create the same Banana Filling with a recipe that I found on Wren's Cottage:

Banana Cream Filling

1 cup milk

1/2 cup granulated sugar

3 tablespoons all-purpose flour or cornstarch

1/8 teaspoon salt

2 egg yolks, slightly beaten

1 large banana, mashed

2 tablespoons lemon juice

Directions
In a pan, heat milk until very hot but not boiling. In a bowl, mix the sugar, flour, and salt together. Stir in the hot milk, and beat until well blended. Pour back into the pan and continue stirring vigorously over low heat for 4-5 minutes, until very thick and smooth. Add egg yolks and cook for a few more minutes. Cool. Beat mashed bananas until smooth, add lemon juice and stir into the cooled filling.

When I added the banana cream filling to the top of the dark chocoloate peanut butter chip cupcake, I let the cupcake set in the refridge for 1 hour to thicken.

If you like what you see and would like to order The King, please contact me at:

tutucupcakes@gmail.com

Until my next cupdate,
LN

Not Your Average Cupcake Post

2009-11-08T13:35:00.002-06:00

The cupcake is not forgotten. Trust me--I've been dying to bake a few ideas that I've had just floating around my head, but lately I've had A LOT going on in my life. So pardon me while I take this opportunity to step outside of the average cupcake blog plost to reflect on why I haven't been baking some kick ass cupcakes.

I've gotten a NEW JOB PEOPLE!!! Woot WOOT!

This has been a really intense process. Getting the job was a tad grueling, but nothing I couldn't handle. Seriously, who doesn't love a three hour interview where you meet everyone you'll be working with ;-) Really though, it's been the process of letting go of my OLD job.
It's a small company that I have been with for 5 years. I work directly under the owner. I gave my notice last week and it has been really weird trying to let go, and yet be slightly ingaged in what's going on.
But, this is a really great opportunity for me. My current job is very demanding--physically, mentally, emotionally. It's fast paced and fly by the seat of your pants. I have to admit, over the years, I've become addicted to the chaos and my work life constatnly bleeds over into my personal life. So, I am very excited to move to a larger company and spread my wings a little wider.
I have a feeling my new job will be a lot more organized and have some processes in place which will make my life easier and ease up some of the daily stress that I feel. Plus, my commute is like and HOUR shorter!

I will have so much more time to focus on the things that I LOVE. And, this will help me focus on my cupcake biz even more.

Thanks for letting me fill you in a bit on my life.

Until my next cupdate--which will include cupcakes--

Linds

Happy Halloween!

2009-10-31T17:27:00.000-05:00

Happy Halloween Everyone! In the spirit of getting spooky, I decided to whip up some yummy Halloween inspired cupcakes. As weird as this sounds, I've had a craving as of late for a Hostess Snoball Cake. There is definitely some nostalgia there for me. It has that nice soft feeling against your lips when you bite into it, and that fun almost spongy elasticity of the marshmallow frosting. And, lets not for get the coconut!

My Hostess craving, became the inspiration for my spooky cupcake affair. These cupcakes are a very moist chocolate devil's food cake, filled & topped with a homemade marshmallow frosting, and dipped in a light angel flake coconut--yummm! I heart coconut.

To bring in some festive cheer I dyed the coconut orange with a mix of food colorings (red & yellow to be exact--I know--duh right?) and topped them with the ever delicious and oh so sweet treat--Peeps!

What was really the challenge on this batch was the frosting. I love a good challenge so this was fun for me.

I used my own chocolate devil's food cake recipe, but I found a really great recipe on Baking Bites for a marshmallow type frosting. You melt sugar, water and cream of tartar in a saucepan over medium heat. Once you bring this to a boil, you reduce the heat to 242 degrees. Meanwhile, in an electric mixer, you beat 6 egg whites until stiff peaks form. When the sugar mixture as reached it cooled temperature, you slowly add to the egg whites, add some vanilla and mix this for about 10 minutes--until it reaches room temperature.

These spooky guys came to work with me for a little Halloween cheer. All my CW's raved about the frosting. It was very light and brought out the flavor of the coconut. I truly felt like I was eating a Hostess Snoball Cake...only better! (Because it was fresh!)

All right gals & ghouls, I hope you have a rockin' Halloween ;-)

Until my next cupdate,

Taffy Apple Cupcakes

2009-10-25T10:50:00.002-05:00

Here's the thing...I'm a perfectionist. It's true. I like things to look perfect. Now, don't get me wrong, I know that by NO means am I perfect...who is? Nobody. But, that doesn't mean I don't try...he he...:). That's why when I experiment with a new cupcake recipe and it doesn't turn out as I imagined. I get a frustrated with myself.
This weekend I experimented with Taffy Apple Cupcakes. A moist apple spice cake capped with ooheey-gooey caramel goodness--topped off with that crunchy delicious chopped nut topping that we all love.

The apple spice cake is absolutely deelish. It was very moist, it was thick, almost more of the consistency of a muffin that a cake. It baked very nicely--creating a perfectly round top easy to decorate with frosting. I was experimenting with the caramel cap.

I wanted that type of caramel that you find on a traditional Taffy Apple. Very soft--yet just enough texture that you get a little elasticity when you bite into it. I thought I could create this texture by melting some caramel and oil in a double boiler.

The carmel melted well, but it never got to a thin enough consistency. It was very malleable and actually was very easy to top cupcakes nicely. However, I feel that it is too thick to act as a good frosting. Overall, the cupcake still tasted quiet yummy--but the caramel topping was a little too thick.

It made the cupcake a little too difficult to enjoy. Needless to say, I was a little frustrated that I didn't get this one right the first time out. I kept saying "If only, I had made my own caramel from scratch," "If only, I made more of a traditional frosting."

But, I 've got a few ideas up my sleeve for revisions on this one to make it more marketable. Stay tuned to see if I can make it "Perfect"!

Until my next cupdate,

ROCK YOUR VOTE! October Cupcake Hero: Bloodsuckers Pumpkin Pie Cupcakes

2009-10-18T14:23:00.000-05:00

MUAAAHHH!! Halloween is just around the corner--and while I have been MEGA busy prepping the Halloween Costume (I'm not telling) I took some time out for this month's Cupcake Hero! October had two required ingredients:

Pumpkin (Check!)
Make it Scary! (Check!)

That leads me to my creation:
Bloodsuckers Pumpkin Pie Cupcakes--
cupcakes only The Slayer could destroy! Light flaky pie crust filled with the best Pumpkin Pie topped with fresh whipped cream frosting...It's BLOODY good!
What's scarier than getting your blood sucked by a creepy undead monster? Umm...NOT MUCH. This sweet treat lures the undead, but Buffy is here for our rescue. She's the Slayer... the chosen one folks...there's no need to fear. VOTE FOR ME BY CLICKING HERE! Please pass the word on and vote as many times as you can! (I'm listed as Lindsey of TuTu Cupcakes) I've always has a bit of a fascination with vampires and a little obsession with Buffy. What's not to like about an ass-kicking teenage girl, with great hair and an awesome wardrobe? Come on this girl could karate kick in 3" stiletto heals. That's my kind of girl;-)

Until my next cupdate,
LN

Introducing: TuTu Cupckaes

2009-10-16T10:10:00.011-05:00

You may remember back a few months ago, when I discussed the beginning of the logo for my cupcake business. A company can't be official until it has a logo. I guess the debut of my beautiful new logo makes me official!

It's been a labor of love with a very talented artist. Check out his work here Insidious Customs. My logo started as this...Sketches (using permanent marker) on napkin. We met up for an event my family was hosting for my step dad's restaurant. I began sharing my dreams and vision for starting up my own cupcake operation and we immediately began hammering out some idea. From the napkin, we moved on to more hand sketches.
The process is great to really help you to see on paper how you visualize your logo. I knew that this logo needed to be simple, adorable, a tad wholesome, yet seductive in a sweet way. Insidious Customs was really great about keeping HOW the logo would be used in the forefront of my mind. Your logo needs to be workable in all formats where it will possibly be presented: signage, web, boxes, business cards, print adds etc etc. And I think this logo works well with all of those formats.

What I really love most about this logo is how it is a marriage of all the things I wanted. The coloration is very reminiscent of the classic type of cupcake that people envision when you say the word...Vanilla with Pink Frosting. I love the way it communicates my feelings for cupcakes...how I bake them from the heart. It helps to convey that happy feeling I get when I deliver the smile of deliciousness to my cupcake customers.

Until my next Cupdate,
LN

Re-Thinking the Brand. Re-Thinking the Business. Re-Defining Me.

2009-10-12T22:48:00.004-05:00

I heart cupcakes--no joke--you guys know this! In fact, I love cupcakes so much, I've taken my love one step further and made cupcakes a part of my career. For those of you who have been following me, you know that I've been working on branding TuTu Cupcakes as my product and business. Originally, my product plan was to be a unique cupcake creation by joining two cupcake flavors together with a tasty surprise filled in the middle.
I've been conducting A LOT of research. I've been visiting cupcakeries in my area, studying websites of cupcakeries nationwide, and chatting with a bunch of wonderful cupcake bakers that I have met online. The more research I do brings me further down the path of product planning. I've begun to re-think my original strategy.
A lot of my thought process has to do with me defining my business for myself:

What do I want this Cupcake business to be?
Where do I want this Cupcake business ?
How do I want this business fit into my life financially, emotionally and physically?

The idea of having one cupcake with two flavors and a special filling gave me an angle against the competition. It gave my cupcakes a reason for being outside of the traditional cupcake. It would be the experience of Tu Tu Cupcakes. But, the concept is very taxing on me the baker, the business owner, and the product champion. The idea--while fun to think about eating--is actually economically unsound. I'm constantly making (and paying for) double the batter + the filling + the frosting.

Initially, I didn't find the extra work or ingredients an issue when I wanted a cupcake store front. At a store front, I would have help to bake all the cupcakes and the cost of double the ingredients could be amortized across the life of the business. However, lately I feel as if I want my operation to be on a more intimate level. I realize that I enjoy baking. I enjoy the creation of the cupcake. I feel validated by working hard to ensure that I've found the best ingredients and best recipe to fit my customers needs.

Now, I want this intimacy to reflect in my business model. I'm thinking that a web-based at home business is more of what I need/want at this point in my life. I know that my cupcakes are about good flavor and a good presentation. They are classic with a mature simple decor. I like to let the flavor and name do the selling. For me it's less about the cupcakes decoration and more about how the cupcake tastes.

An at home operation really fits my current lifestyle. I think starting small and building up is where I need to be right now not only financially, and emotionally, but it also allows me to physically be a part of my operation and build a good base network to build up from.

My goal now is to define my mission statement to create my brand message and convey that message to my customer.
Here is what I am thinking so far:

Tu Tu Cupcakes works with you to create custom gourmet cupcakes to fit your needs. Baked fresh to your order, Tu Tu Cupcakes will ship directly to your door--nationwide.

What do you guys think? Thoughts? Advice?
Until my next cupdate,
LN
**like the I heart Cupcake image above?? Yeah, I did too! ;-) Check out the magnet you can purchase at Cafe Press by designer Bottled Talent!! Too Cute! ****

Happy Fall to ALL! Pumpkin Pie Cupcakes

2009-10-01T22:39:00.000-05:00

Happy October 1st everyone! It feels like Fall is upon us here in the Chi and I have been celebrating and being Fall festive all day! (ok, so really I wore a scarf and had a Pumpkin Spice Latte from Starbucks ;-) ) Next to Summer, Fall is my absolute favorite time of the year. Crisp, chilly weather, warm apple pie, big cozy sweaters, football, oktoberfest beer , chilli cook offs and of course...PUMPKIN. During the Fall months, I can NOT get enough pumpkin--lattes, candles, pies, bread, picking them out at the pumpkin patch--you name it! Pumpkins are FUN. That sweet spicy smell takes takes me back to that comforting feeling of being at home with my mom.

With all the fun activites of fall swirling around me, I've been inspired to expierment with a new cupcake--which I also think will be my entry for October's Cupcake Hero--but I may need to work on the "scary" aspect of it. I wanted to try and make a traditional Pumpkin Pie it the shape of an oh-so-cute cupcake.

And here is the result of my expierment...

Ta DA!

These mini treats will take you straight home. Fresh pumpkin pie filling atop a light flakey cream cheese crust--topped with my so delish fresh whipped cream frosting.

I have to say this was quite a project. I was really nervous about how the crust would cook inside of the cupcake wrapper and I did have to bake much longer than the typical cupcake. It was about 30 mins at 350.

The crust really impressed me--it was quite yummy and really easy to make. Here is the recipe that I adpated from at Taste of Home.com:

Cupcake Crust

1/2 C Butter

1 (3 Oz ) Cream Cheese

1 C Flour

combine butter and cream cheese
add flour and mix to forn a soft dough .
form the dough into balls place each ball of dough in a cupcake pan
press up sides of pan

This dough was really easy to work with. I expieremented with a few different ways to use both in and out of the cupcake wrapper.
I then poured my family's pumpkin pie reciepe on top of the crust. (Sorry, that's a family secret ;-) ).

If you'd like to order these Pumpkin Pie Cupcakes for your next holiday event or party, feel free to contact me at:
tutucupcakes@gmail.com
Next Cupdate: October Cupcake Hero!

Until the next Cupdate,

LN

Cupckae Hero: My Entry...complete! Now Rock the Vote!

2009-09-16T22:41:00.003-05:00

Phew! Talk about down to the wire. I completed my first ever Cupcake Hero entry with 9 minutes to spare! It's been a crazy month and I almost thought I would have the time to do it. Shout out to CB of Iheartcuppycakes for hosting!

Here it is! Click HERE to vote for ME! TuTu Cupcakes. Your love is much appreciated ;-)

Banana Split Cupcake

This was a really great learning experience for me. There were some really fantastic entries and talented bakers in the contest this month. Seeing all the different recipes and beautiful photography has really opened my eyes and inspired me to go the absolute distance for next month! I'd really like to spend some time (and probably a little money) getting nice colorful props that really help your cupcakes to POP in a photo. If your product doesn't look the best it can, then there is really no business to be had... right? RIGHT.

Until my next cupdate,

Oreo Cookies N Cream Cupcake

2009-09-04T21:00:00.003-05:00

Oreo Cookies N Creme Cupcakes
$2.50/pc.
Email: tutucupcakes@gmail.com
The weekend proved to be quite productive in the Kitchen. So, I know I went on and on last week about Banana's and Cupcake Hero, but I experimented with a few different cupcakes. And I completely fell in love with this one. Oreo Cookies N Cream my new favorite!

A light chocolate angel food cake, filled with a delicious butter cream filling, topped with a delectable Oreo Cookie N Creme frosting and none other that the Oreo Cookie itself!

YUM!

Next up, my Cupcake Hero submission...for REAL.

Until my next cupdate,

Cupcake Hero

2009-08-28T22:09:00.000-05:00

I've got a busy weekend ahead of me in what I like to call my "Cupcake Corner." My cousin has offered to give me a hand in testing out some new cuppies. So, I will be baking TONS of cupcakes, practicing really yummy recipes with my cuz, and working on...CUPCAKE HERO!!

Now that I've given the *double fist pump* to Cupcake Hero, I'm getting really excited about my submission. This will be my first time ever competing in the Cupcake Hero competition hosted by CB of the ihea rtcuppycakes blog.

This month's ingredient is none other that the delectable BANANA! Yum! I'm conflicted about what cupcake to submit. AlthoughI know my Banana Split cupcakes are completely kick-ass delicious, I'm afraid that it is completely unoriginal and there will be hundreds of admissions of the same cupcake. I've got to think outside the box, if I want a good split.

I am pretty confident in my recipe for Banana split and have not had one complaint yet! (in fact I usually get a quite *whisper* orgasmic response when people taste them *giggles*)

I also came across what I thought was a pretty cool idea for the presentation of it all. I want to treat this cupcake like an actual Banana Split! I got some really great inspiration this week from Beanstown Baker's Cupcake in a Jar.

I'm not saying my entry will look exactly like this, but it inspired me to think of creative solutions to present a cupcake that may be a very common entry. Hopefully, CB give points for creativity! My creative thoughts are flowing. All I know--this cupcake must be eaten with a spoon!

Now, THAT's a banana split. Really, The whip cream frosting that I make is sol ight and delicate...I'm not sure another would stand up to it. It always taste so fresh and whole.

Stay tuned to see how my submission turns out and how my cousin and I weather baking in the same kitchen together :-) (oh, yeah there might be a few other recipes along the way ;-) ).

Until my next cupdate,
LN

Chicago Cupckaes: Swirlz Cupcakes Make People Happy

2009-08-21T09:44:00.017-05:00

I recently visited one of my most FAVORITE cupcakes shops here in Chicago--Swirlz cupcakes--where the motto there is "Cupcakes make people happy!"

I would definitely agree with the folks at Swirlz--just the smell walking in and seeing the tasty little treats before me makes me happy. Swirlz is the cupcake shop that inspired my love for cupcakes and the cupcake as a business.

The cupcakes here are (in my humble opinion) the best cupcakes that you can get in Chicago. They have--after all--perfected the "Anatomy of a Cupcake".

The cake is very moist and the Italian Buttercream frosting is unlike any frosting I have every tasted. It is a light fluffy delight. So delicious. It adds to the experience of the flavor, complements the cake and never overwhelms the dessert like some overly sugared frostings can.

One of Swirlz claims to fame here in Chicago, is their variety of vegan and gluten free cupcakes. When you get together with your friends and family at Swirlz there is something for everyone to enjoy--no matter their diet.

Daily, Swirlz serves 4 staple flavors and 1 surprise flavor of the day.

My fav (which I get like every time I go..) is the vanilla. This trip I had the Carrot. It was tasty, but doesn't top the vanilla. (The key to knowing a good cupcake bakery is all in the taste of the vanilla.)

My only complaint this time around was the heat. It was a 95 day here in Chicago and it seemed that the Swirlz A/C was on the fritz! Phew! It was so hot in the shop, we decided to eat outside even the cupcakes were warm! But, the total deliciousness of my happy cuppy treat was well worth overlooking the heat.

I've got a work ahead of me to live up to the cupcake rep in here in the Chi ;-)

Until my next cupdate,

Dark Chocolate Peanut Buttercup

2009-08-15T20:20:00.036-05:00

Dark Chocolate Peanut Buttercup Cupcakes
$2.50/pc.
Email: tutucupcakes@gmail.com

A friend of mine recently asked me to make cupcakes for a party she was throwing for her Husband's 30th birthday. When I asked if she had any special requests she said, "something with Peanut Butter." I've been testing different peanut butter recipes and Dark Chocolate Peanut Butter cup was so rich and delicious--it made Tu Tu's Menu.

Dark chocolate cake with moist peanut butter chips topped with a fluffy peanut butter frosting dipped delicately in a milk dark chocolate ganache. (Is your mouth watering yet?;-) --Mine is!)

First, sift the dry ingredients and mix sugar and butter togther.

Yum! Prepare the chocolate!

Alternately combine dry ingridients and dark chocoloate mixture ending on chocolate.

Add peanut butter chips before baking.

Mix peanut butter, butter and confectioners sugar on medium speed to create a light, fluffy peanut butter frosting.

Melt the chocolate chips to create the ganash. While preparing ganache, freeze frosted cupcakes to set frosting for dipping.

Gently dip frosted cupcakes into slightly cooled ganache.

Dark Chocolate Peanut Buttercup

If you'd like to order Dark Chocolate Peanut Buttercup for your party event, or just everday enjoyment--email me at tutucupcakes@gmail.com

Until my next cupdate!

-LN.

Banana Split

2009-08-13T22:04:00.019-05:00

Banana Split Cupcakes:
$2.50/piece.
Email: tutucupcakes@gmail.com to place your order.

As I continue to test out new recipes and narrow down my menu selection, Banana Split has always been a favorite of mine that I have had to perfect. And BOY did I ever! Check out my adventure.
Ladies (or gentlemen--TuTu does not discriminate) I don't know about you, but when it comes to baking, it always goes better with a bottle of red wine. Nothing to sooth the soul (and nerves) after a 10 hour day at work. Pictured here is none other than the Trader Joe's Two Buck Chuck!

Now that the nerves are relaxed it's time to get down to business. First thing was first, we need some overly rip bananas for just the right flavor.

If I know anything about Banana Splits, it's that the whip cream is just as important as all the goodies that go in it. So a nice smooth, cool whip cream frosting is important

Whip up heavy whipping cream until frothy and place in the refridge for AT LEAST 30 minutes. The colder the better. I cooled my bowl and whisk in the refridge as well. We want to make frothy peaks with that cream when it is ready.

While the whip cream is incubating. It's time to make the cake. I always mix my wet and dry ingredients separately, and add them together alternately.

For this recipe, I made sure to mash up 1 Cup of overripe banana's and add as final ingredient to the batter. Once the batter is complete, I add to my cupcake pan, filled with liner and fill about 2/3 full.

P.S. The secret ingredient that you see here is HOT FUDGE....YUMM!!

While the cupcakes are baking, it's time to get back to work on the frosting. With a cool cream, bowl and whisk, I whisk the cream and add sugar and vanilla until I see stiff peaks.

When cupcakes have cooled, frost with whip cream frosting and garnish with peanut mix and maraschino cherries.

DEELISH

Everyone at my work tasted and said "This is the BEST cupcake I have ever had in my ENTIRE life!" It's like they died and went to cupcake heaven! :-)

To purchase Tu Tu's Banana Split cupcakes for your party, event, or just any night home, email me at tutucupcakes@gmail.com.

Until my next cupdate,

LN

Yeah! My First Blog Follower!

2009-08-05T09:36:00.000-05:00

Thank you very much to my first blog follower! I am happy to have you here. To show my appreciation, I will hand craft exsluively for you one dozen delicious TuTu Cupcakes!

Thanks for following and helping to spread the word!

Until my next cupdate!

LN

It's all about the Look...it's all in the logo!

2009-07-31T22:05:00.000-05:00

If I have learned anything over the course of 5 years as a Brand Manager and Product Developer, I know that the look of your product is everything. Your product must stand on it's own and be able to sell itself to it's customer just by looking at it. That is why I don't take the development of the logo for my cupcake business lightly.

Let's face it, if I want to sell cupcakes, this logo better kick some sweet ass! When someone looks at my logo, I want them to feel the same way I do about cupcakes and my brand.

I want a warm inviting feeling, a feeling that stimulates the taste buds and imagination, and also a look that conveys my brand message.

Tutu Cupcakes: Easy to Eat. Easy to enjoy! Two delectable cake flavors, meet in the middle for a flavor explosion! Tutu cupcake wrappers pull away like silk to get to the good stuff faster!

I've got some great ideas in mind of how my logo might look. I can see a very classic mark enclosed in circle--even something more literal like a tiny cupcake cocked to the side of a blocked Tutu Cupcake typeface design. (Of course the cupcake would have my signature tu tu wrapper) Hmm...the options are endless! I always like to start by searching for logos already out there that I admire. Inspiration doesn't even have to come from the cupcake world! Take for example Beau-Coup the online wedding favor retailer-their delicate and scripted logo embraces the romanticism of what they create. It's very upscale and elegant. I almost forget that I am spending $4.00/piece on a wedding favor! Now that is branding at it's best It takes me to this world where I feel I've earned the right to spend this money on my special occasion and there is value in what they are offering. (Love them BTW. I completely screwed up and order on favors for my best friend's bridal shower when it was like a week away--a printing order at that. They fixed it for me right away with no problem. AND my favors got here EARLY! YAY! :-) ) I'll keep researching and brainstorming until I find what is right and what will work for me. I've got to evoke those nostalgic cupcake eating feelings!

My very talented and genius friend Snakeeyes217 is helping me design. He is a creative mind that has many years experience in marketing and design. I know he'll bring my creative vision to light!

Stay tuned to see my logo progress!

Until next time!
Yours sweetly,
LN

Welcome Cupcake Fans!

2009-07-29T17:19:00.000-05:00

Starting your own business is no small task! Especially for a busy gal like myself! Being a full time Brand Manager for a crazy fun Toy Company doesn't leave much free time.

I've started this blog to record my adventure of starting a my own business in Chicago. And, of couse....to share my love of cupcakes!!

So follow me as I learn, create and turn Tu Tu Cupcakes from my dream, into a reality! Interesting blogs and comments coming very soon!

-LN