These cupcakes are a spin on the maple bacon donuts that are wildly popular in my hometown of Portland, OR (and I’m sure in a million other places too). I am majorly obsessed with maple donuts in general and to me, salted caramel is just as fab!

Sadly, I never took any high quality photos of these cupcakes. I made these for a work party and was in too much of a hurry to bother putting them on my blog. But I’ve been asked by a few people for the recipe, so I figured it was better to share this gem instead of withholding just because the pictures weren’t up to my typical standard – I’ll replace them soon when I remake these, I promise. Read More

Rate This

Another “Cupcake Friday” success! At my day job (a restaurant franchise corporate headquarters), we came out with a “cookie butter” milkshake that is incredible. It’s vanilla, buttery, cinnamon-y ice cream shake topped with whipped cream and crushed Biscoff cookies.

I’ve seen Cookie Butter and Biscoff or Speculoos Cookies being used in lots of recipes right now, it’s a big trend.  I was so inspired by the cookie butter milkshake and how that fresh whipped cream tastes with the crushed cookies laying on top. I knew that I needed to use homemade whipping cream instead of traditional frosting. I just loved the idea of the light, fluffy and fresh element that whipped cream gives. Read More

Rate This

My first cupcake challenge! I was asked by one of my coworkers to make his favorite Bakers Square, French Silk Pie into a cupcake form. My response to that,  was naturally, how bout I just make you  a French Silk Pie instead? Pie is pie, cupcakes are cupcakes… two different names for a reason. He said no, I want this pie to be a cupcake. Ha! Well, against my better judgement, I created a French Silk Pie cupcake. And really, this experience taught me that any pie can be turned into a cupcake… so welcome to a new world of possibilities!! More pie-cupcakes coming soon, thanks to Tony as his creative brain! Read More

Rate This