Wind-Up Toy Party Cupcakes

I made these colorful little cakes for one of my favorite Preschool boys. He's going to be the hit of the "Wind-up toy party" with these fun little favors! I made these with a new vanilla cupcake recipe I've adapted from Betty Crocker. The secret to making them moist and fluffy is adding just a little bit of milk. Topped with my favorite creamy chocolate frosting and of course confetti and toppers. Simple and delicious!

Cheer Cupcakes!

It's been awhile since the last Sugar Mama post. I had the privilege of making these spirited cupcakes for my cousin's cheer squad. Go Wolfpack Cheer! Will post more soon with some fabulous treats for the upcoming holidays. Happy Thanksgiving week :)

Mummy Cookie Pops

I'm getting in the Halloween spirit and what better way to start than with these Oreo mummy cookie pops. The best part of these treats? The eyes are edible. Are you scared yet? ;)

Nina's Triple Chocolate Cookies with Sea Salt Topping

Today I baked these AMAZING cookies, recipe courtesy of my mama. Three chocolates are combined: bittersweet, semi-sweet, and white chocolate. The best part about these is the surprise topping - sea salt. It adds a little salty to the delectably sweet.  The recipe is as follows.
Bake. Eat. LOVE!

Nina's Triple Chocolate Cookies

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolks
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips (or milk chocolate chips)

Directions
Whisk the flour, baking powder, salt and baking soda together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in melted chocolate. Stir in the flour mixture to make loose dough. Fold in the chips. Cover with plastice wrap and refrigerate until firm, about 2 hours. (I didn't refrigerate and it still came out great!)
Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper. Form dough into balls (or scoop with a spoon) and put on the prepared baking sheets leaving a couple inches between the cookies. Sprinkle with coarse sea salt. Bake until outside is crackly, but the center is still moist, about 13-15 minutes. Cool on a rack. ENJOY!






 

Princess cupcakes for 3 year-old Olivia

 A very Happy 3rd Birthday to Miss Olivia!

Sugar Mama's Big Event!

Today was Sugar Mama's biggest event yet. I baked 300 cupcakes along with some fabulous Oreo truffles for the Shopping Extravaganza at the Outlets at Castle Rock. I wish I could have made 1000 because they were a huge hit. It was an amazing day and I couldn't have pulled it off without the help of great friends and family (Props to Colette and Nelli!). A special thanks to Aunt Lisa who made this exposure for Sugar Mama possible! Here are the pictures from the event. Can't wait to see what future orders and events hold!

Cherry Coke Cupcakes

Devil's Food Cupcakes

Vanilla Cupcakes

Pumpkin Spice Cupcakes

Double Chocolate and Raspberry Cupcakes

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It's time for Football!

 I got my first order for cupcakes this week! The theme? Football. Just in time for the season. I decided to make red velvet cupcakes with mini chocolate chips, topped with a vanilla cream cheese frosting. These were a BLAST to make. The footballs were probably the most fun to create. Can you guess what kind of candy they are? Go Dolphins! I can't wait to make more soon. Happy Football Friday everyone :)

Big Weekend!

Today my father-in-law graduated, earning his Psy.D. Wohoo! We can now officially call him Dr. Dave. We are so proud of him! Tomorrow it's time to celebrate with family and friends and I decided what a perfect opportunity to bake some more cupcakes! I was going to wait until tomorrow to post the pics but couldn't wait. Congratulations Dr. Dave! You have worked so extremely hard and are an inspiration to all of us.

Raspberry Lemon Cupcakes

We celebrated my mother-in-law's birthday tonight out on our new deck...how I will miss these beautiful Colorado summer nights! I made these delicious Raspberry Lemon cupcakes with a recipe adapted from My Baking Addiction. They were a perfect summer treat. I'll share the recipe with anyone who comments. Happy Friday to all!

Brooke's Bridal Shower

I am creating the decor for my soon-to-be sister-in-law, Brooke. It is vintage inspired with hot pink and black as theme colors. Here's a sneak peek at what's to come!

 Brooke and Patrick. Aren't they the cutest?!

Jaxon's First Birthday Party

For my little man's first birthday party I decided to celebrate with a Dr. Seuss theme. I love Dr. Seuss and Jax loves to read, so it was a perfect match. The details included a sweet station with red velvet cupcakes topped with a cream cheese frosting, marshmallow pops, oreo truffles and candy coated pretzels.

I also hung pictures of Jaxon from month one through twelve along with my favorite quotes from Dr. Seuss.

Oh how I love my sweet boy!

Snickers Cupcakes

Pictured above are Snickers cupcakes I made over the weekend. Mike (the husband) said they were A.MAZ.ING. I'm gonna have to agree. Snickers Minis are baked into an awesome variation of devil's food cake and topped with a caramel butter cream frosting. I found this recipe at My Baking Addiction - by far one of my favorite baking blogs. Below, find a copy of the recipe if you'd like to try them yourself - or you can always ask me to do the baking :)


SNICKERS CUPCAKES
Yeild 24-30 cupcakes

For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures
Method
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.
For the frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt
Method
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

Welcome to Sugar Mama!

This is my first official post on Sugar Mama! I am so excited to start this blog. I've been whipping up some awesome little treats and now get to share them with you all.  I will share recipes I find, create and experiment so you can join me in the fun of baking, celebrating and enjoying life's sweet moments. Welcome and thank you for reading!