Kit Kat Cupcake Experiment Continued...

Well, hello there cupcake lover and friends! I've been slacking. I've been meaning to share the past three experiences of making Kit Kat cupcakes.

The first time was somewhat good. I've already shared all about it. However, the second time wasn't so cute. I messed with the amount of flour and chocolate, and it was a bust! I didn't even take pictures of it. I am ashamed of the results.

BUT! I didn't let my FAILURE get to me. I tried to give it a go another time. This time, I had two wonderful assistants. We created the PERFECT Kit Kat Cupcake. Did I write down what I did differently?? NEGATIVE! I eyeballed it this time. I added more chocolate, milk and a smidge more of flour and baking soda... How much more?? I have NO IDEA! But here are the beautiful pictures of our creation!

I brought these lovely creation to a party, and it was a hit!! My favorite is still the frosting! Yum!

So, then came the day I wanted to make it for my farewell party. I've been creating recipes that make less than a dozen cupcakes. When I decided to double the batter, it was not a pretty sight. Not only that, I wanted to make mini cupcakes. For some reason, it didn't come out the same way. 1. I didn't write down the exact changes I made. 2. I doubled the batter. 3. I made mini cupcakes. When I added 1, 2, and 3 together... I ended up improvising and making cake balls! YUM! Thanks to my fellow Cupcake Ladies, they were beautiful. :)

Well, that is all from me for now!

--Little Cupcake Lady

You are what you eat. Call me Cupcake.

I have long kissed boxed cake mixes goodbye and have been doing a little bit of experimenting lately. I'm no Martha Stewart, but I think I may have a new-found nitch. I might add I've become quite a snoot for fine-tasting cupcakes and refuse to settle for anything less. That goes for all the cupcakeries I frequent and the ones I pull from the oven. I spent that evening researching chocolate salted caramel cupcake recipes and gathered pieces of different recipes that appealed to me. If you have not tried the flavor it is definitely a must-try but be forewarned it is an acquired taste. It will either satisfy your sweet and salty desires or may keep you from a round of seconds. I'm a big fan of "fills" in desserts, so I thought I would give this one a fill. It is also a little secret to prolong the moistness of the cake. Once the cupcakes are out of the oven and cooled, create a small, conical pit. then spoon a small amount of filling and top it off with a dash of sea salt.



I decided to make mini cupcakes this time around. And yes, these little minis are too adorable. You can also have a cupcake and feel half as guilty eating it. The important thing to keep in mind in a recipe like this is not to overdo the salt. Sprinkling a small amount of sea salt on top of the fill and on top of the frosting is the perfect amount. The frosting recipe I found was delicious and completed the package very well. I also added caramel drizzle to top it off. This creation is definitely worth the calories.

Spreading the Word

If you haven't had a lick of nutella by now you are totally missing out. It was the summer of '94; we took a family trip to Europe. I had my first taste of the creamy goodness on a slice of toast in Brussels, Belgium. As it melt in my mouth i thought to myself: where have you been all my life?

Nutella is a hazelnut spread that contains skim milk and a touch of cocoa. It can be found in just about every supermarket next to pb&j. It pairs well with so many things from toast to crepes to cupcakes. Much props to you, Mr. Ferrero, for sharing such an indulgent creation!

My addiction to cupcakes started with Crave coming to Houston back in 2008. I decided to give it a try to see what kind of thrill my sweet tooth would get. From that day forward, my life was changed, for the sweeter. I walked into the shop and what a sight it was. They offer a nutella cupcake on Wednesdays and Saturdays [yes, I have a forever mental note of that] which I rank as my #1 flavor from Crave, with strawberry coming at a close second. It has a very unique taste. The hazelnut flavor is consistent throughout the whole cupcake. I have not come across any other locally, and forgive me if I'm harsh, I refuse to settle for wanna-be's that are plain vanilla or chocolate with the hint of flavor slapped on top.



So I started playing with recipes this summer after graduation with so much free time on my hands. My first experimental recipe: flourless chocolate cupcake, which I will blog about at a later time. Nutella being an all-time fave, I decided to trial a hazelnut cupcake recipe and add a twist of my own. I had to incorporate the nutella into it somehow, so I created the frosting with nutella. There is still room for tweaking on consistency of the frosting, but the cake was perfect! Small pieces of hazelnuts are generously savored in every bite and sprinkled on top. Modifications of the frosting are in the works, but if you're an anxious, die-hard nutella fan as I am, I will gladly share the recipe.


Spicy Cupcake Lady