Yes, the cupcake “revolution” is getting old, but this is the real deal… Sprinkles Cupcakes… the ORIGINAL cupcake bakery! It’s arrived here in DC – dangerously down the street from the Haute Papier design studio… but not far enough that the walk down there will burn off the calories consumed by even one cupcake (as if I am actually able to have that kind of self-restraint!)!
We were able to get a sneak peek and ridiculous amount of tasting earlier this week at a preview for business owners in Georgetown and we’re beyond smitten with the deliciousness of the cake! It’s perfectly crumbly with so much more flavor than another cupcakes shop in Georgetown, whose name we’ll leave unmentioned, but irritates the heck out of my husband – if only because its customers have no sense of the difference between the street and sidewalk as they stand googlie-eyed taking pictures of the storefront.
We also got to meet Candace (the founder) and her husband, Charles. Candace is just adorable – complete with cute little converse tennies with her chef’s jacket. Welcome to DC Sprinkles!!
Between 8 and 11am on Tuesday, February 1, stop by Red Velvet Cupcakery in Dupont for a sampling of their new muffin line – which will be available for purchase every morning – including these Banana Nut Muffins (think roasted bananas, toasted black walnuts and rolled oats).
Other flavors include Scrumptious Apple Bran, a heart-healthy mix of raisins and apples, a hint of fresh pineapple and warming spices and Bits of Heaven, a classic chocolate chip recipe topped with streusel. In the coming months, the store will offer additional seasonal flavors, like apple cinnamon and blueberry. Muffins are priced at $2.65 each and $30.00 per dozen.
These cupcakes encompass all things fall and are the perfect use for those pie pumpkins left over from Halloween. If cooking down pumpkin flesh to make the puree from scratch, be sure to be using baking pumpkins, or the flesh will have little flavor and be stringy.
Pumpkin Cupcakes with Maple Frosting and Toffee Bits
makes 12 cupcakes
For the cupcakes:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs
1 cup canned pumpkin purée, not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1 cup toffee bits, chopped
Last weekend I hosted a baby shower to celebrate Erin & Cameron’s upcoming arrival. I baked and crafted to my heart’s content and more… I love Amy Atlas’s dessert tables and put together one to surprise Erin, who is a huge sweet lover! Links to the recipes are at the end of the post.
Lusciously Lemon Cupcakes
Very Berry Macarons
Cake Pops (stay tuned for a whole post on these suckers)
I love these boo-tiful cupcake wrappers from Paper Orchid (available on Amazon). They’re $13 for a pack of 12 and if ordered today, will still come in time for Halloween!
I know, I’m showing you a picture of a cupcake and I turned my chocolate cake recipe into a batch of chocolate cupcakes, but I’m still calling it The Incredible Chocolate Cake. That’s because it is incredible. What’s the secret you ask? Click below for the recipe and you’ll see what I’m talking about. Continue reading