Little Red Velvet Cupcake and the Big Bad Wolf


Big Bad and Red

What You’ll Need: adapted from here

1 ½ cups (190gr) all-purpose flour

1 cups (200gr) sugar

1 tablespoon natural unsweetened cocoa powder

¼ teaspoon salt

1 large egg, at room temperature

1/2 cup vegetable oil

3/4 cup buttermilk, at room temperature

1 tablespoon red food coloring (I only had yellow and neon food coloring. So I mixed yellow, a drop of magenta, and a few drops of purple).

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon white distilled vinegar

For the Frosting: adapted from here

1 cup unsalted butter (2 sticks), softened

3½ cups confectioners sugar

½ cup cocoa powder

½ teaspoon table salt

2 teaspoons vanilla extract

4 tablespoons heavy cream

Let’s Get Baking

Preheat the oven to 350 degrees and line your pans with cupcake liners.

Whisk together flour, sugar, cocoa and salt. Set aside until needed.

In a large mixing bowl, beat together egg, vegetable oil, red food coloring, buttermilk, and vanilla extract until well combined. Add your flour in thirds and mixing until they are all well combined.

In small bowl, mix together vinegar and baking soda. Mix until the mixture is bubbling before adding it to the batter and mixing well.

Then fill your liners until 2/3 full and bake them for about 18 minutes or until a toothpick comes out clean from your cupcake.

For the Frosting

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.

Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.

Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. Add more sugar for stiffer consistency and milk for thinner if needed.

Little Red Riding Hood:

This one was a cupcake that I had been planning since the day I thought of my ideas. Also it feels like a bit of an homage to my blog, in a sense. I also love red velvet, it’s one of my all time favorite cupcake flavors. This can be seen as any form of Red Riding Hood that you can imagine. I have just watched the OUAT finale and I was jokingly calling this the Where’s Ruby/Red cupcake.

Red was one of my favorite characters of the show. She was also Red Riding Hood and the Wolf, which I thought was a cool concept. The red velvet is an obvious choice and the chocolate butter cream was mostly because I was craving chocolate. It also reminded me of her hair and more.

I added wolf ears to one cupcake, using the smallest leaf cutout. Leave a comment below, if you make these or if you like red velvet as much as me.. I make a new cupcake every other Monday (Yes I know it’s Wednesday, still coming down from the post finals crash and organizing my room at home). Hope you enjoy making these or eating these!


Black Widow Blind Russian Cupcake


Black Widow

What You’ll Need: adapted from here

1 1/4 cup of all purpose flour

1 1/2 tsp baking powder

1 tsp salt

3/4 cup of granulated sugar

6 tablespoons of unsalted butter, softened

1 large egg

1 egg white

1 tsp vanilla

1/2 cup heavy cream

1/8 cup vodka

1/4 cup of Bailey’s (In her recipe, she used Kahlua which is traditional, but I decided to mix it up.)

For the Frosting:

1/2 cup of unsalted butter, softened (half a stick.)

3 cups of powdered sugar

Pinch of salt

3-4 tbs of Bailey’s (or Kahlua)

Let’s Get Baking

Preheat the oven to 350 degrees.

Mix together flour, baking soda and salt. In a mixing bowl, beat together butter and sugar until light and fluffy. Add the egg, mixing until combined before doing the same to the egg white.

Add the vanilla, vodka, and Bailey’s and mix until combined. Then add a third of your flour mixing until combined. Alternating with milk. (So flour, milk, flour, milk, flour)

Once all combined, put them into your lined cupcake tins and fill to about 2/3 full. They bake for about 17-20 minutes before done. Using a toothpick, if you poke the cake and it comes back clean it is done.

While they are still warm, brush them with Bailey’s. Let them cool for five minutes before removing them from the pan to cool on a wire rack. The recipe gives a cool tip: Leaving cupcakes to cool in the pan too long will cause soggy bottoms.

For the Frosting:

Beat butter until creamy.  Add salt.  Add powdered sugar one cup at a time and Bailey’s a tablespoon at a time until you reach your desired consistency.

Black Widow:

In honor of #WheresBlackWidow(check out article here), I made a Black Widow White Russian Cupcake. I am a huge avenger’s fan, if you cannot tell by my first cupcake. This was also of my first character cupcake ideas. The opposite of black if white, but this seemed to be a cupcake that fit her character well. I was informed by a reader that by using Bailey’s instead it is a blind Russian. This fits her character just as well. 

Black Widow rarely shows up on merchandise, which as a female who likes superheroes, is an annoyance. So I made a cupcake that packed a punch just like the woman herself.

If you decide to try the recipe, let me know how it went. I post a new cupcake now every other Monday starting today. Hope you enjoy them as much as I did.

Princess Peach: Peaches and Cream Cupcakes


What You’ll Need:

Peach Cupcake:

1 cup(2 sticks) of unsalted butter,softened

2 2/3 cups of all-purpose flour

2 1/2 tsp of baking powder

1/2 tsp salt

3 large eggs

1.75 oz freeze dried peaches, pulverized in a food processor.

3/4 cup low-fat buttermilk

1/2 cup pureed fresh peach (Tip: You can add more, it is all up to how you want your cupcake to taste. Taste testing before they go in the oven is a must)

1 tsp vanilla extract

For the Whipped Cream Frosting:

2 cups heavy whipping cream

1 tsp vanilla extract

1/4 cup powdered sugar

Let’s Get Baking:

Preheat the oven to 350 degrees. Before you do anything the dried peaches need to be pulverized, so I would do that first. As well as the pureed peaches and then set them off to the side.

Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

With an electric mixer, beat together the butter and granulated sugar until pale. Mix in the pulverized peaches and the eggs one at a time. Make sure to mix well between each egg.

Then mix together the flour mixture in thirds alternating with the buttermilk mixture. Once all combined, put into the liners and bake for about 21 to 24 minutes.

For the Frosting: source

Place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the electric mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl.

Beat the mixture on medium speed gradually adding the powdered sugar. Increase the speed to medium-high and beat until whipped cream can hold it’s shape, but is not lumpy or about 2-3 minutes. Refrigerate until ready to use.

Princess Peach:

When I first thought of this cupcake, I jokingly named it Princess “Rescue Me” Peach cupcakes. Her name is Peach, so an obvious choice was to do a peach cake. So that is what I did. The cream frosting is a simple whipped cream frosting. My mother and sister actually ripped the cupcake in half and dipped it in frosting.

My good friend is a big Princess Peach fan and I have been playing quite a bit of Mario Kart lately. I am going to be perfecting this one over the summer and with decorations. I will be posting a photo of the cake when I am finally happy with it.

I post a cupcake every other monday (new schedule) with a new character in mind. If you decide to make them, leave a comment. Leave a comment as well if you have any suggestion for a cupcake.

Tiramisu Cupcakes



What You Need:

1 1/4 cake flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 stick of melted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup sour cream

1/2 cup cooled coffee

2 eggs

1 tsp vanilla

For the Frosting: Adapted from here

1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners’ sugar, sifted
Unsweetened cocoa powder, for dusting

Let’s Get Baking

Preheat the oven to 350 degrees.

Whisk together flour, baking powder, baking soda, salt, and ground cinnamon.

Whisk 1 stick of melted butter, granulated sugar, light brown sugar, sour cream, 2 eggs, vanilla, and cold coffee in a separate bowl. Whisk until smooth.

Then whisk in the flour mixture in thirds until completely combined.

For the Frosting:

With an electric mixer, whisk heavy cream until stiff peaks form. Keep an eye on it, you do not want to over mix.

In another bowl mix together marscapone and confectioner’s sugar until smooth. Then gently fold the whipped cream into the marscapone until completely incorporated.

? Character Cupcake

I’ll admit that I generally wanted to make Tiramisu cupcakes and this had been a request of my roommate’s. The only characters I could think of would be Lorelai Gilmore because of the coffee(and a lot of GG re-run watching) or Lady and the Tramp because they eat spaghetti. So leave a comment down below of a suggestion you think would fit this cupcake.

I make new cupcakes hopefully every Monday. It is the end of the semester, so I apologize now if I am a bit late on post for the next two weeks. I hope that if you make these, that you enjoy them!

Glass Slipper Cinderella Cupcakes


Cinderella Glass Slipper Blondie Cupcake 2

What You’ll Need:

2 cups of flour

1 1/2 tsp baking powder

Pinch of salt

3 large eggs

3/4 cup of granulated sugar

1 tsp vanilla

100 g of chocolate chips (Tip: A third of the bag, but you could add more if you wanted)

1/2 cup of milk

For the White Chocolate Silk Frosting:

1 1/4 sticks of butter

1 cup of confectioners sugar (Tip: If you need to add more you can)

4 oz good white chocolate, chopped

Splash of Vanilla

1 tbsp of heavy whipping cream

Blue food dye

Sparkly decoration

Let’s Get Baking:

Cupcakes adapted from here

Preheat your oven to 350 degrees F. Line cupcake tins with 12 cupcake liners.

Sift together flour, baking powder, and salt into a separate bowl and set aside.

Beat butter and sugar in the mixer until light and fluffy. Add the eggs, one at a time until completely incorporated. Add vanilla extract. Add the dry ingredients alternating with milk.(Tip: I ended with milk because the dry ingredients made the mixture a little too dry)

Add white chocolate chips by mixing them in and then transfer to your cupcake liners. Bake in the oven for about 15-18 minutes.

White Chocolate Buttercream: adapted from here

Melt the chocolate in a double broiler or a microwave. If you choose to melt in the microwave, do so at 15 second intervals stirring in between until melted. Let it sit and cool slightly.

With an electric mixer, cream the butter until light and fluffy before adding the sugar. Once chocolate has cooled, slowly add to the mixture until completely incorporated. I added blue colored dye to incorporate her dress into the butter cream.

Start with the mixer on a low speed and slowly pour in the heavy whipping cream. Increase the speed to medium-high and beat for an additional 2-3 minutes.

Glass Slipper Blondie Cupcakes:

Cinderelly, Cinderella! I have watched this movie more times than I could ever count. It was and still is my little sister’s favorite movie, and I’m sure at one point it was watched daily. I was trying to determine my next cupcake, and the first words out of her mouth was Cinderella. So that’s what I did!

I choose a Blondie cupcake because I felt that this was a good Cinderella flavor. Then I choose White Chocolate buttercream for the frosting. Dyeing the buttercream blue was a way to symbolize her dress and I topped it with pearl like sprinkles to represent her glass slippers.

If you try to make these or have an requests, leave a comment below. I make a different cupcake every week and I hope you enjoy!

101 Dalmatians Cookies and Cream Cupcakes


101 dal 2

What You’ll Need:

3 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp salt

12 tbsp (1 1/2 sticks) unsalted butter, room temperature (Tip: If the butter is not soft enough, you could put it in the microwave for a bit to soften it)

1 1/2 cups of sugar

3 large eggs

2 tsp pure vanilla extract

1 1/4 cups milk

1 cup of crushed Oreos (about 12 cookies) (Tip: I doubled this because I wanted more in the cupcakes)

3-4 Hershey’s Cookies and Cream chocolate bars

For the Frosting:

1 cup of butter (2 sticks) softened to room temperature

4 cups of confectioner’s sugar, sifted

1/2 cup of crushed Oreo cookies, about 6 (Tip: If you do not have a food processor, you could crush them in a Ziploc bag by hand or tool)

3-5 tbsp milk (Tip: I used 4 because of the amount of confectioner’s sugar)

Let’s Get Baking

Preheat oven to 350 degrees and line your cupcake tins with cupcake liners. Instead of putting an Oreo on the bottom, I put a piece of the Hershey’s cookies and cream bar inside them.

Combine the flour, baking powder, and salt into a separate bowl and set aside until later.

With an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time until they are fully incorporated and then add the vanilla extract.

Add the flour and milk alternatively ending with flour. (Tip: I chose to do the flour in thirds and the milk in half to make this work) Then stir in the crushed Oreos.

Fill your cupcakes about 3/4 full and bake for about 18-20 minutes or until you can insert a toothpick into the cupcake, and it comes out clean. Let them cool for a little before removing them from the tins and let them finish cooling on a cooling rack.


Place butter into a mixing bowl and beat until fluffy. Add the sugar about a cup at a time until incorporated. Add your Oreos and 4 tbsp of milk, adding more until it is at the desired consistency. Then ice your cupcakes once they are cool, however you would like.

Adapted from here.

101 Dalmatians Cookies and Cream Cupcakes:

101 Dalmatians came to cupcake form before the characters. My roommate had been looking at the cupcakes and it peaked my

101 dal 1

interest. I love cookies and cream anything, so I took the idea and ran with it. I also have a love for dogs(animals in general) and this movie was one I watched over and over as a kid. I couldn’t not do a 101 dalmatians cupcake after all these positives.

I post a cupcake every week. Leave a comment if you decide to make them and tell me how it went. Also if there are any suggestions for a character, I will try and make them.

Sherlock and Watson: Dark Chocolate Earl Grey Cupcakes


Watson Cupcake

What You’ll Need:

1 cup of Sugar

1 Cup of All Purpose Flour

1/2 cup of Dutch Processed Cocoa Powder (Tip: I used dark chocolate powder because this was the cupcake I was going for, but you could use whatever you prefer. If you add a little bit over, no one will care, it’s chocolate!)

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

2 Large Eggs

1/4 cup Vegetable Oil

1/2 Cup whole milk (Tip: I used 1 percent because it was what I had on hand, and this works just as well)

1/2 cup of hot coffee

A splash of whiskey

For the Frosting:

6 bags of Earl Grey Tea

1/2 cup Sweetened Condensed Milk

1/2 cup + 2 tbs of Heavy Whipping Cream

5 oz Unsweetened Chocolate

8 tbs of Unsalted Butter

1/2 cup of Sugar

Let’s Get Baking:

Preheat your oven to 350 degrees

In a mixing bowl, beat together the sugar, all-purpose flour, cocoa powder, salt, baking powder, and baking soda until completely combined.

In a separate bowl, combine the beaten egg, the vegetable oil, and milk stirring until mixed. I would also add the splash of whiskey with the wet ingredients.

With your mixer on a low setting, slowly pour the wet ingredients into the dry ingredients. Once combined, slowly add the hot coffee and turn up the mixer to a medium setting. You are going to want to beat until the batter is smooth.

Once it is smooth, you can start filling your cupcake liners. Fill them up about 3/4 of the liner. This recipe makes about 12 cupcakes.

Put them in the oven for about 20-25 minutes. (Tip: I only put my cupcakes in for twenty minutes before they were done. It depends on your oven. Put a toothpick in the middle of the cupcake. If it comes out clean with no batter on it, then it is done.)

Frosting: Dark Chocolate Earl Grey

Place the Earl Grey tea bags, the sweetened condensed milk, and the heavy cream into a small saucepan on a low setting. You want to make sure that the saucepan has a lid that tightly seals for later. (Tip: The sweetened condensed milk is a bit stick, so using a spoon to get what you need will help)

Then you turn the heat up until you bring the mixture to a simmer. Once it is simmering, take it off the heat and cover it tightly. Let the mixture steep for an hour. While this is happening, finely chop up your chocolate and slice your butter into cubes before setting that aside. (Tip: Make sure the bowl you are using is large enough because you will be pouring the other mixture into it)

Once the mixture has steeped for an hour, take the teabags out. Make sure as you do this to get as much liquid out as possible. Add the sugar to the mixture and bring it back to the stove. Stir the mixture a little before bringing it to a simmer.

Then take the mixture and pour it over the chocolate and butter. Let it sit for two minutes before whisking until it smooth. Wait until the chocolate has cooled to room temperature bring it back to the mixture and beat until light and fluffy. (Tip: Using the paddle attachment will bring you these results.)

Sherlock Holmes and John Watson:

For Sherlock and Watson, I choose to make a Dark Chocolate Earl Grey Cupcake. I chose dark chocolate for the cake because the first thing I thought of was the curls, and then the dark side that Sherlock believes is inside of him, as well as exudes sometimes. The darkness that shot a man at the end of series three. The earl grey was chosen because well tea and they never specify which kind of tea they were drinking (so I could take some liberties). Also the fact is that it pairs well with the chocolate frosting was a big plus. I added a bit of whiskey in there as well because in Arthur Conan Doyle’s Sherlock, he had many addictive qualities. He did drink, but there were many sources that stated different types. I choose whiskey because I know it pairs very well with chocolate and makes the cake very moist.

Originally, I was going to make two separate cupcakes, but making the duo worked better. The long wait until the Christmas special and series four birthed this cupcake. It is a slowly agonizing wait, I don’t know about you. You could say that this could be any Sherlock and Watson, but I modeled mine after BBC’s Sherlock. I hope if you do try to make these that they are just as delicious as mine were. I post a new cupcake every week so stay tuned for next Monday.