Cupcakes and Gratitude

Last Updated: March 25, 2021

When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!

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Orange chocolate chunk cupcakes with chocolate frosting

A delightful citrus combination, that can be taken to the next level with the addition of orange liqueur to the cupcake batter and/or the chocolate ganache frosting! These cupcakes (which I often make into bundt cakes or mini bundt cakes with the ganache draped over, or round cakes filled with the frosting) are one of my most frequent bakes all year round – turns out many of my friends dig the chocolate and citrus combination!

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Chai-spiced Applesauce cupcakes with cream cheese frosting

A perfect recipe for the Fall when you have way too many apples and way too much applesauce! Can also be made with pears/pear sauce for a twist. The chai spice (recipe below) is a nice change of pace from the typical pie spice that’s floating in the air – try it in place of pie spice or pumpkin pie spice in Fall/Winter baking for variety, or add it to your latte!

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Vegan Rose and Pistachio Cake

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As much as I love vegan cake recipes, many times they involve strange ingredients (like flax eggs instead of regular eggs, or things like tapioca starch, and so forth). It’s most likely my ignorance on the matter because folks make wonders with these things, but my problem with them is the fact that they are substitutions, and not organically vegan.

I usually draw the line at using an extra banana or two instead of eggs in a banana-based baked good, like a banana bread, or a double chocolate banana bread, or pancakes and waffles, but beyond that I don’t find it appealing at least at this point. Which is why I was so happy to find this inherently vegan cake recipe in a handout I got at a cooking class somewhere in the Caribbean, and then spotted a variation of it on smitten kitchen!

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A guide to achieving Black Forest Cake bliss

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I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. with pictures and detailed notes! Without further ado, here goes.

The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). It makes tall, impressive slices, comes together quickly and is easy to decorate too. To make a 9-inch double layered cake, simply double the recipe.

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Woof!

Dog lovers unite for this ultra-cuteness fest! It’s a shame dogs can’t eat chocolate, because these guys seem to be having an awesome time playing in a Chocolate Dog Park! My friend requested a “dog park themed cake with maybe a dog that looks like Koby (their pet dog)” for her then-2-year old son. I may have gone a li’l bit crazy after I figured out how to make one dog.

Of course my inner (and outer) engineer first decided to make a “test” dog. It was quite ugly and scary looking. From there on, it was just youtube video after youtube video on making dogs, and cats, and various animals, and the thing that makes dogs look adorable and goofy isn’t their body/face shape or even the eyes – its the tongue and the ears!

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