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081Happy spring!  It’s been quite a long time.  I feel as if I’ve exhausted a lot of cupcake flavor possibilities, and it is a rare occasion when a new idea pops into my head.  These cupcakes were baked for Easter last Sunday.  Our family has a new addition, my baby nephew Cyrus, and he was a week old on Easter!  Because things were crazy and his mommy and daddy were taking it easy, we had an Easter lunch of sandwiches and salad. Delicious sandwiches and salad.

Due to the lighter lunch, I wanted a nice, not to heavy cupcake to have for dessert.  This was the result!

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You know, we got burned out.  You wouldn’t think it, but coming up with a new cupcake every week, baking, photographing and writing about it got to be a bit much, what with us being a teacher and someone doing very dull work that took three hours of commuting a day.

So, things tapered off, and we stopped posting (I’m sure you noticed that we haven’t posted since the end of 2010).  

Funny thing, though, is that we kept getting page views.  Hundreds of them, usually more than 100 a day, as well as comments and questions on a weekly basis.

So, we’re coming back, hopefully with better pacing, and with a host of new ideas.

Thanks, everyone, for your interest and enthusiasm, and we hope to repay you with rad new cupcakes and ideas!

 

Mels & Gibbs

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Out of Commission

I, Gibbs, have been slightly out of commission.  I had a gnarly sinus infection, and am currently recovering from a minor but deeply annoying staph infection in my eyelid (which is about as weird as it sounds; it is only the eyelid, not my actual eye).  Anyways, that’s just to explain my current dearth of posting; I haven’t had enough energy to really bake in the last couple of weeks.

But.

I WILL BE BACK AND I WILL BE BACK WITH FANCY BAKING CUPS.  THEY ARE EXTREMELY FANCY.

That was meant to convey shouting, for all you caps-lock haters.  They are *very* fancy baking cups.

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I seem to have a love for translating delicious alcoholic beverages into cupcakes.  For this cupcake/cocktail – the margarita – the work was already done for me!  Using Gibbs’ handy Vegan Cupcakes Take Over the World, I adapted a recipe to be non-vegan, and it was delightful!

Also, I apologize completely for the total lack of quality in the pictures!  I couldn’t find my camera and had to use my cell phone :-\

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Lemon Almond Gluten Free Cupcakes

A friend of mine who recently had a birthday has  a twin sister who is gluten-intolerant, so when the invite for the potluck party was made, it was pretty clear that I was going to make gluten-free cupcakes.

Since it is finally summer in this city, it seemed like a citrus-combo cupcake was a best-fit for the weather and a backyard barbeque. (more…)

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Smallish Cupcake with a piped-on layer of frosting

Brown Sugar and Cinnamon Cupcakes with Nutella Cream Cheese Frosting

For months I’ve had an abandoned jar of Nutella, leftover from my semi-annual crepe-days in college.  I like Nutella, but I’ve never been over-fond of Nutella on toast, so the jar has languished in the cupboard until I found it, digging around for a jar of sun-dried tomatoes, and, naturally, an idea for cupcakes came to mind. Chocolate Hazelnut with a little bit of love from Cinnamon has been delightful in the past, but I wanted to mix up the standard Chocolate-Hazelnut-Cupcake with Cinnamon accent frosting; thus the Cinnamon & Brown Sugar Cupcake with Nutella Cream Cheese Frosting.

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The candied ginger is actually an awesome idea; a little flavor, and a little extra texture

The Completed Cupcake

I was perusing my copy of Vegan Cupcakes Take Over The World while waiting for my ride to a play downtown, and left it on the table.  Naturally, my mother takes the opportunity to read through it, and decides that what she wants is a batch of Gingerbread Cupcakes.

Generally, I never turn down the opportunity to make cupcakes, so here we are.

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