Neopolitan Cupcakes

I love getting to surprise people, and so when K told me she liked the basics (vanilla, chocolate & strawberry), I came up with this perfect combination of the three for her birthday party.

Just like the traditional neopolitan ice cream, these cupcakes are layered with chocolate vanilla and strawberry cake and topped with little bursts of frosting in the same flavors.

Simple, classic and delicious.









($2.25/cupcake; minimum order one dozen)

Luck of the Irish Cupcakes

So sinful and delicious! Dense, moist chocolate cupcakes, laced with Guiness and filled with a smooth Bailey's Irish Cream ganache. These treats are finished off with stars of Irish Buttercream for the perfect St. Patrick's Day dessert!

($2.50/cupcake; one dozen minimum order)

Toyota Birthday Cupcakes

K asked for these Toyota and MR2 cupcakes for her husband, D's, birthday.

She chose banana rum with buttercream, and requested the toyota and MR2 logos in red and blue frosting. Hope D was surprised and had a wonderful birthday!

($2.00/cupcake; 1 dozen minimum order)

Christmas Tree Cupcakes

Tis the season for some cupcakes!

I am delivering these platters of Christmas tree cupcakes to a dessert party this evening. The platter includes 6 Christmas trees, 6 holiday-themed cupcakes and a dozen tea cakes. Please contact me at jennifer@redvelvetarmadillobakeshop.com for pricing.

Rocky Road Cupcakes

Warning: glass of milk required.

These rich, rocky road cupcakes are making the trip to South Florida tomorrow for some special friends. Dense chocolate chocolate chip cake is topped with a mix of milk chocolate, roasted almonds, toasted coconut, dried cherries and mini marshmallows. ($2.50/cupcake; one dozen minimum order)

Peanut Butter Cup-Cakes

First, I want to thank everyone for their participation in entries for the holiday contest. The top 5 picks will be posted in a few weeks.

In the meantime, check these out.

Moist peanut butter cake, stuffed with a miniature peanut butter cup, topped with a swirl of chocolate marshmallow frosting and another peanut butter cup. Perfect for the PB lover! ($2.25/cupcake; one dozen minimum order).

Marshmallowy Anniversary Cupcakes

My friend L asked me to create some special to surprise her husband for their second anniversary.

I created these scrumptious chocolate marshmallow desserts: chocolate cake, stuffed with marshmallow cream and finished off with a swirl of sweet chocolate marshmallow frosting and a sprinkle of non-pareils. ($2.00/cupcake; one dozen minimum order).

Happy Anniversary, L! Enjoy!

Holiday Contest - Let's Sweeten The Pot

We've gotten some really great entries for Red Velvet Armadillo Bakeshop's 2008 Holiday Contest, but I want more!!! I know my readers have some fantastic ideas, so I'm going to sweeten the pot a little to encourage you to submit your ideas by October 31.

In addition to 6 free cupcakes and having their holiday cupcake added to RVAB's holiday lineup, the winner will receive a copy of Crazy About Cupcakes.


The runner up will receive a copy of Betty Crocker's Decorating Cakes and Cupcakes.



Here's a rundown of the rules and regulations:

1. Send me an email (Put HOLIDAY CONTEST in the subject line) at jennifer@redvelvetarmadillobakeshop.com with the name of your holiday flavor (example: Holly Jolly Cupcake) and the key ingredients that make it special (example: mint leaves and crushed peppermints) by midnight EST on Friday, October 31, 2008. That gives you a few weeks to come up with some really creative ideas!

2. We at Red Velvet Armadillo Bakeshop will narrow the choices down to 5. I will create and decorate the 5 choices and post pictures and descriptions here and on Red Velvet Armadillo Bakeshop no later than Sunday, November 16.

3. Readers, it's up to you again. Come back and vote for your favorite! Voting will be open from Monday, November 17 through midnight EST on Saturday, November 29, 2008. The winner will be announced on Sunday, November 30, 2008.

4. The winner will receive a copy of Crazy About Cupakes, 6 cupcakes in the selected flavor (For local pickup only. Delivery and shipping is not available for cupcakes, only for book). The winner will have his/her picture posted on Red Velvet Armadillo Bakeshop and on this blog, as well as the story of their inspiration. In addition, the winning flavor will be added to the holiday rotation of specialty cupcakes at Red Velvet Armadillo Bakeshop. The runner up will receive a copy of Betty Crocker's Decorating Cakes & Cupcakes (via mail or pickup)

* Contest open to everyone, but prize of 6 cupcakes can only be collected in the Greater Jacksonville (Florida) area at a mutually convenient location. Shipping and delivery is not available. By participating in this contest, entrants agree to have their likeness, concept and name creation used by Red Velvet Armadillo Bakeshop and the Red Velvet Armadillo blog without further compensation than detailed here. Winner must redeem their prize cupcakes no later than Saturday, December 20, 2008. Arrangements to redeem prize must be made 5 days in advance of desired pickup date.

Butterfly Cupcakes & Minis

This is an assortment of mini and regular sized cupcakes. All are mocha cake, made with the perfect blend of coffee and melted chocolate.



Inspired again by Hello, Cupcake, these butterflies' wings are made from dark and white chocolate and sprinkled with non-pareils. They are frosted with lovely yellow buttercream and a bit of chocolate. Customize with your choice of wing and frosting color ($2.25/cupcake)





Perfectly bite-size, mini cupcakes are delightful. Mocha cake with a swirl of creamy chocolate. Also try them with a chocolate-covered espresso bean on top. ($1.25/cupcake)





So simple. Mocha cupcake with smooth buttercream and non-pareil border ($1.50/cupcake)

Pug Cupcakes

Tell me how cute these guys are!!! I got the idea from Hello, Cupcake and decided to have some fun with it, in honor of my three precious puggies.

Rich chocolate cake with vanilla and chocolate frostings and all manner of candy accessories. I can also do all black pugs.

($2.25/cupcake)

Banana Pudding Cupcakes

I took my banana rum cake recipe and added a classic twist with a swirl of vanilla pudding buttercream and a nilla wafer. Delicious! ($1.75/cupcake)

Back in Business

Literally!


I know some of you have missed my creations, but I've been busy working on my new website, the Red Velvet Armadillo Bakeshop. Check it out and be sure to sign up for the email list - I will be sending out updates on new flavors, designs and even specials, so don't miss out!




Check out these sweet creations I made for a baby shower. It was a boy!





White cake swirled with two different colors of aqua and perfectly matched aqua buttercream with white non-pareils. Simple and sweet. ($1.60/cupcake). Available in any color you like.

For those who enjoy my cooking, I will still be posting photos and recipes of my meal creations, as well as photos of my cupcakes, so check back.

Patriotic Cupcakes with Buttercream Frosting

These are easy and pretty cute. I also used them to test my new cupcake decorating set. SO fun!

Your favorite white cake mix (I used a box mix)

Red & blue food coloring

Buttercream frosting

Red & blue M&Ms

Preheat oven to 350. Prepare cupcake pans with nonstick spray.

Prepare cake mix according to directions. Divide batter into three bowls. Set one bowl aside (white).

Add about 30 drops of red food coloring to one bowl and 30 drops of blue food coloring to the other. Blend well.

Drop random spoonfuls of each color into each cupcake space, until spaces are 2/3 full.

Bake according to directions.

Frost with buttercream frosting.

Double-bag M&Ms and lightly crush with a rolling pin. Sprinkle on top of frosted cupcakes.

Buttercream Frosting

1 cup unsalted butter, softenend

3 cups confectioner's sugar

1 tsp vanilla

pinch of salt

Beat ingredients until smooth.

S'mores Cupcakes

These are among my favorite so far. We had some out of town guests, so I thought these would be cute to serve. They were met with rave reviews.

1 pkg devil's food cake mix (eggs, water & oil as directed)

24 dark chocolate hershey's kisses

marshmallow frosting (recipe to follow)

1/4 cup graham cracker crumbs

2 Hershey bars, broken into 24 cupcakes (on the lines).

Preheat oven to 350.

Spray cupcakes pans with nonstick spray. Prepare cake batter according to directions. Fill each cup 2/3 full with batter. Insert one Hersehy kiss per cup. It makes a rich "fudgey" filling.

Bake approximately 20 minutes, until done. Frost with marshmallow icing. Sprinkle with graham cracker crumbs and top each cupcake with a piece of Hershey bar.

Marshmallow Frosting

2 large egg whites

1 cup sugar

6 tbsp water

1 tbsp light corn syrup

½ tsp cream of tartar

pinch of salt

1 cup miniature marshmallows

1 tsp vanilla extract

In a large heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 3 minutes. Remove the bowl from the saucepan.

Using an electric mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes. Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use immediately.

Pistachio & Chocolate Cupcakes

Since I had a ton of leftover pistachios, I had to find a way to use them up. Inspiration struck and we found a winner. Strangely, these are DH's favorite so far.

1 box white cake mix

4 eggs

1 cup water

1/2 cup sugar

1/2 cup oil

1 package instant pistachio pudding mix

1/2 cup shelled pistachios

chocolate frosting (I was lazy and used storebought triple fudge chip)

Preheat oven to 350 and spray cupcake pan with nonstick spray.

With an electric mixer, mix cake mix, eggs, water, sugar, oil and pudding mix on low for one minute. Scrape sides of bowl and mix at medium speed for two minutes. Fill cupcake spaces halfway and bake for 20-24 minutes or until cake is done.

Cool for ten minutes in pan and then completely on wire rack or serving platter.

When cool, decorate with chocolate frosting and pistachios.

Chocolate Mint Chip-cakes

I cheated and used a packaged cake mix, but the end result is yummy.

Chocolate Mint Cupcakes
1 box devil's food cake mix (3 eggs, 1/2 cup oil, 1 1/3 cup water)
1 tsp mint extract
1 bag mini chocolate chips (3/4 for cupcakes, 1/4 for garnish)
buttercream frosting
Preheat oven according to directions (325F). Prepare pans with nonstick spray.
Prepare cake mix according to directions. Add mint extract with wet ingredients. Gently fold chips into batter. Fill cupcake spaces 2/3 of the way with batter. Bake for 20-25 minutes. Cool in pan for 10 minutes and then on serving platter Cool completely before decorating.

Buttercream Frosting
1 cup unsalted butter
3 cups confectioner's sugar
1 tsp vanilla
pinch of salt
green food coloring

Beat ingredients until smooth. Add food coloring to get desired tint.
Decorate cupcakes with frosting and 1/4 bag mini chips.

Pink Lemonade Cupcakes

Thanks to my friend, Nicole, I was inspired to try these out at home. The end result? So. Good. And cute too!

Pink Lemonade Cupcakes
18 tsp pink sugar (mix red food coloring into granulated sugar)
1 package white cake mix (3 egg whites, 1/3 cup oil)
water (amount based on cake instructions)
3/4 cup thawed frozen pink lemonade concentrate
red food coloring (2-3 drops)
buttercream frosting (recipe below)
18 raspberries for garnish

Preheat oven 350°F

Spray pan with nonstick pan spray; sprinkle 1 teaspoon colored sugar into each cupcake-space in the pan.

Add water to pink lemonade mix to total amount of water called for on cake mix package directions.

Follow cake mix package directions to prepare cake. Add red food coloring to make batter desired shade of pink. Pour into prepared pan.

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Buttercream Frosting
1 cup unsalted butter, softened
1 1/2 tsp vanilla
3 cups powdered sugar
pinch of salt

Beat ingredients in a blender until smooth.