Today’s the big day – it’s officially Cupcake Day!
We want to see photos of your creations! Show us your Cupcake Day sale set-up so we can help promote your fundraiser.
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!
Call us silly, but we’re really smitten with this goofy and colorful cupcake idea! Ice cream cones, meet rainbows, meet silly moniker. We’re definitely sold! Check out the full recipe on the MomDot website here.
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:
Good luck and happy baking!
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!
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.
This quick cupcake recipe can be found on food.com.
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).