Adoption Center Bake Sale!

You spoke, and we listened!

Back by popular demand we will once again be hosting a bake sale at our main adoption center at 510 N. LaSalle to coincide with Cupcake Day. Be sure to get the word out!

The sale will take place from 12 – 6 p.m. and all of the homemade confections will be $3 a piece. See you there!

Cupcake Day & Service Learning

baking cupcakes

You know what’s even better than the sugary goodness of Cupcake Day? The sweet victory of a completed service learning project! If you are a Chicago High school student with a service learning requirement and a sweet tooth, then you are in luck; you can earn up to 10 service learning hours for participating in this year’s Cupcake Day event. Here’s how you do it:

  • Check out our websitewebsite to learn the bake sale basics
  • Visit cupcakeday.org to register for the main event
  • Scroll through this blog to find printable posters to advertise your bake sale, as well as recipe ideas
  • Get baking!
  • Be sure to take a few pictures of your cupcakes and sale set-up; you’ll need these later.
  • Sell your delectable treats and collect donations
  • Email education@anticruelty.org with any questions, and to set up an appointment to drop off your donations. Be sure to bring one of the flyers you used to advertise, a picture of your bake sale, a one-page reflection of your bake sale experience, your service learning tracking sheet, and of course your donations
  • Don’t forget, you can also earn the Baking Buddy through Chicago City of Learning. If you have a CCOL account, you can get a badge code to redeem for your efforts!

Good luck and happy baking!

Ideas: Grumpy Cat Cupcakes

grumpy cat cupcakes

Just in case you’re looking for some design inspiration for your batch of Cupcake Day treats – we wanted to share these adorable fondant based grumpy cat cupcakes. We bet your batch would sell out in minutes if it looked this cute! Thanks to Cake Central for sharing the awesome photo!

Emergency Blender Cupcakes

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Photo by Marg (CaymanDesigns)

If you’re pressed for time and need cupcakes in a pinch, or maybe a quick fix for a chocolate craving, then try out Emergency Blender Cupcakes. The total time to make these yummy treats is about 25 minutes.

Ingredients: 

  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder (not Dutch process)
  • cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup hot water
  • 1/2 cup canola oil
  • large egg
  • 1 1/2 teaspoons vanilla extract

Directions: 

  1. Preheat oven to 375°F.
  2. Line 12 regular-sized muffin tin with paper or foil liners.
  3. Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended.
  4. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until sooth and well-blended, stopping to scrape down the sides once or twice.
  5. Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.
  6. Transfer to rack to cool for about 10 minutes, and then remove cupcakes from the pan and set them on the rack to cool completely before frosting.

Serves: 12

This quick cupcake recipe can be found on food.com.

Brown Sugar Cupcakes with Peanut Butter Brown Sugar Frosting

frostedonboard

By Laura Drucker

Somewhere, in the vast array of space between chocolate and vanilla, lies a nearly limitless assortment of cupcake flavors that never seem to really get their due. Sure, red velvet makes frequent appearances on bakery shelves, and I’ve never had trouble fulfilling a last minute craving for coconut cream, but then there are those flavors that feel like they should be mainstays, but for whatever reason have not quite made the cut.

Brown sugar is one of those flavors.

I’ve always been more prone to brown sugar than white. My chocolate chip cookies have a higher ratio of brown to white, my brown sugar banana muffins throw down on their white sugar counterparts. It’s the undervalued step-kid in our collective appreciation for sugary goodness, and it’s truly a travesty.

Brown sugar is white sugar mixed with molasses. The darker the brown, the more molasses added. What molasses brings to the table is richness and complexity. It’s what gives stouts and porters their depth of flavor, and makes dark rum as delicious in a mai tai as it is sipped over ice. It’s also what makes these cupcakes my new favorite (sorry coconut cream, it’s been nice).

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