Cuppie Cakes

Cupcake Mom’s Blog

Cheddar Biscuits

Posted by cuppiecakes on January 30, 2009

One of my favorite parts (and I know I’m not the only one) of going to Red Lobster is that nice basket of warm yummy “Cheddar Bay” biscuits!  I am also a fan of the websites that  are full of recipes that are copycats of restaurant recipes.  The few recipes that I have tried have turned our pretty much like they are in the restaurants!  So I figured that these would be ridiculously easy and HAD to taste like the ones they serve at Red Lobster.  Well, they were super easy and INSANELY good!  My friend Kat and I made the biscuits and then with some of the remaining batter, we made two GIANT biscuits, then cut them in half and made cheese sandwiches out of them!!  I cannot even begin to explain how fantastically delicious that sandwich was!  (The only thing that could have made that sandwich better was if I had tomatoes on hand to slap a slice on top of the cheese…oh well, next time!)

I have seen some other recipes for these that call for milk instead of the wine.  I recommend using the wine (we used Columbia Crest’s Two Vines Chardonnay on recommendation from the man at the liquor store) it gives it a little different taste than you’d have if you used milk.




Garlic Butter


  1. Preheat oven to 400 degrees.
  2. Combine garlic butter ingredients, mixing well.
  3. Combine biscuit ingredients in a medium bowl.
  4. Mix until well combined.
  5. Drop approximately 1-2 Tablespoon portions of the dough onto an ungreased cookie sheet.
  6. Brush garlic butter on top before baking.
  7. Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
  8. Brush garlic butter on top before serving.
  9. Serve warm.

Cheddar Biscuit sandwichCheddar Biscuits


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Caramel Nut Cupcakes

Posted by cuppiecakes on January 30, 2009

I found this recipe online and decided to try these out.  They were very easy to make and very tasty.  They actually had more of a muffin texture than that of a cupcake.  I made them using the regular (not sugar-free/reduced sugar) cake mix, frosting, and caramel topping because I already had them in my pantry.  Here’s what  you need for the cupcakes.
Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.) package Pillsbury® Reduced Sugar Yellow Cake
3 tablespoons Crisco® Pure Canola Oil
2/3 cup water
3 large eggs
3/4 cup Smucker’s® Sugar Free Caramel Spoonable Ice Cream Topping
1 teaspoon cinnamon
1 cup chopped walnuts
1/2 cup Pillsbury® Reduced Sugar Vanilla Frosting
1 tablespoon Smucker’s® Sugar Free Caramel Spoonable Ice Cream Topping


1 HEAT oven to 350°F. Place 24 paper baking cups in muffin tins. Lightly coat baking cups with no-stick cooking spray.
2 COMBINE cake mix, oil, water, eggs, 3/4 cup caramel topping and cinnamon in large mixing bowl. Beat at medium speed of electric mixer for 2 minutes. Stir in walnuts. Fill each baking cup with a scant 1/4 cup batter.
3 BAKE 25 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on cooling rack.
4 PLACE frosting and 1 tablespoon caramel topping in resealable plastic bag. Knead until blended and smooth. Cut a small tip off one corner. Drizzle caramel frosting over cooled cupcakes.
TIP Be sure cupcakes are completely cooled before removing baking cup.

Caramel Nut Cupcakes

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Cinnamon Ornaments

Posted by cuppiecakes on January 21, 2009

Ok, so I know that I am posting this AFTER the holidays, but better late than never!  This is an easy “recipe” (they ARE NOT edible!) for great smelling Christmas ornaments.  It is also a fun craft to do with your kids, as it is relatively mess free.  You will need:


1 cup ground cinnamon
4 tbsp. white glue
3/4 to 1 cup water 


Stir together cinnamon, glue and water.
Mixture should be as thick as cookie dough.
Refrigerate the dough for at least 2 hours.
Sprinkle cinnamon on you work surface.
Knead the dough until smooth.
Sprinkle more cinnamon on your work surface and roll the dough to about 1/3 inch thick.
Cut out shapes with cookie cutters. Using a straw, poke a hole at the top of each ornament, for hanging.
Bake the ornaments in a warm oven (about 250 ° to 270 ° ) for two hours.


Cinnamon ornaments
Cinnamon ornaments

When I have made these in the past, I have also added about 1 tablespoon of cinnamon colored (bronze etc…) glitter.  You can find glitter like this at your local craft store (Martha Stewart’s line of craft products has a great shade of glitter that would be perfect for these!)  It adds an extra little sparkle that looks great on your tree!

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Philadelphia Flyers cake

Posted by cuppiecakes on January 8, 2009

Philadelphia Flyers cake

Philadelphia Flyers cake

My friend Kat is obsessed with the Philadelphia Flyers and pretty much hockey in general.  So for her birthday I decided to make her some mini cakes and “Flyer” them up as best I could.  I am pretty happy with how they turned out.  Kat absolutely LOVED them!  Her and the boyfriend, Kevin took them with them to the hockey game and ate some cake while they were tailgating!  Mmmm cake and beer:)  I made the cakes in my mini springform pans that I got at work ( )  I stacked two cakes together and it made a really cute little cake!

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Birthday Cupcakes

Posted by cuppiecakes on December 30, 2008

Ever since my daughter’s 2nd birthday (when there was a Elmo shaped cake disaster), I have decided that I would only make cupcakes for her parties.  So this year, Abigail wanted a Strawberry Shortcake birthday party.  Here are pics of the cupcakes I made for her party.  (Although I did buy the Strawberry Shortcake shaped cake pan  & I think that I might try to make it).  If you want a great centerpiece for any birthday party, the Wilton Cupcakes ‘N’ More dessert stand is a great item to pick up!  They are available in a few different sizes (12, 23 and 38 capacity) as well as a mini cupcake holder that holds 24 mini cupcakes/muffins.  You can buy them at most craft stores (Michael’s , Joann Fabrics , or AC Moore ) that have cake decorating sections or you can find it at Target .  It really makes for a nice presentation/centerpiece (you can sort of see it in the picture on the right)!


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A funny gift for the baker in your life!

Posted by cuppiecakes on December 18, 2008

I work at a culinary shop ( )that sells all sorts of kitchenware (cutlery, cookware, gadgets etc.)  So you can only imagine all of the fun gadgets that I have in my kitchen!  One day last November or December, my mom called me and asked me a rather strange question…she asked me if the store where I work sold any “non-traditional” egg separators.  I let her know that we just had the standard issue egg separators.  So from her strange question, I deduced that I was going to be getting an egg separator for Christmas.  Christmas Day was here and I had forgotten about our strange egg separator conversation only to open a gift from my mom…the Peter Petrie Egg Separator!  Check it out in action in my kitchen. (I have actually used it quite a lot lately since the cinnamon-sugar pecans I’ve been making call for egg whites)

Peter Petrie Egg Separator

Peter Petrie Egg Separator

This lovely little guy is both disgusting and so much fun!  You can get it at a bunch of websites (,, )–to name a few.  Crack the egg into the cup and tip it forward to separate the whites from the yolks.  Happy Baking!

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Cookie Swap!

Posted by cuppiecakes on December 16, 2008

Chocolate Peanut Butter Chip cookies
Chocolate Peanut Butter Chip cookies

So I was invited to a cookie swap by my friend Janine.  I was really excited about going to this, since I have never been to one before.  Well, I will have to wait to next year to go to one…I had to work the night of the swap 😦  But that didn’t stop me from making cookies for the swap anyway!!  I had to make 6 dozen cookies for the swap.  So I chose one of my favorite combos…chocolate and peanut butter.

I made these using a cake mix too!  Basically, you use less oil and no water like the box mix calls for.  Here’s the recipe…
1 box chocolate cake mix
1/2 cup vegetable oil
2 eggs
1 bag (10 oz) peanut butter chips (I use Reese’s, because they are the best!)
Combine the cake mix, oil and eggs.  Once combined, add the PB chips.
Drop by rounded tablespoons onto a parchment paper lined baking sheet.
Bake in a 350-degree oven 8 to 10 minutes or until cookie centers are just set.

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Thanksgiving Desserts

Posted by cuppiecakes on December 16, 2008

Toasted Coconut Cream Pie

Toasted Coconut Cream Pie

I didn’t  have to cook Thanksgiving din-din this year, but I am always the bringer of desserts!  These are just two of the treats that I made this year…a really simple but tasty coconut pudding pie with toasted coconut on top and cheesecake (YUM!). 
I also made German Chocolate cake, but not the traditional kind.  This is sort of one of those “doctored up” cake mix things.  You mix a box German Chocolate cake mix according to the package directions, but then you take the tub of coconut pecan frosting (that usually is on a German Chocolate cake) and you mix it into the cake batter.  Then bake until a cake tester comes out clean.  It is the only way I will eat German Chocolate cake!  It is so moist and tasty!  Try it sometime, you will love it!


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Holiday Bazaar Bake Sale goodies!

Posted by cuppiecakes on November 23, 2008

Here are the other items that I made for the Holiday Bazaar bake sale that the PTA held last weekend at my daughter’s school.  There was only a little bit of the peppermint bark left after the sale was over!  Everything else disappeared quickly!!

Cinnamon-Sugar Pecans

Cinnamon-Sugar Pecans

White Chocolate Dipped Pretzel Rods

White Chocolate Dipped Pretzel Rods

Schooll Spirit Cupcakes

School Spirit Cupcakes

Peppermint Bark with Mint Crunchies

Peppermint Bark with Mint Crunchies


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Holiday Bazaar bake sale goodies.

Posted by cuppiecakes on November 10, 2008

My daughter’s school is having their Holiday Bazaar in a few days and the PTA is also having a bake sale.  Since the flag cupcakes went over pretty well, I decided that I am going to send a bunch of stuff.  I found a recipe for yummy dark chocolate peanut butter bark with peanuts.  It was super easy to make and very tasty!

Dark Chocolate Peanut Butter Bark with Peanuts

Dark Chocolate Peanut Butter Bark with Peanuts

I also made Chocolate Dipped Pretzel Rods.  These were also extremely easy to make!  I really like the way these turned out!

Chocolate Dipped Pretzels

Chocolate Dipped Pretzels

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