MENU:
Breakfast cupcakes:
Half-muffin, half-cake with enough goodness baked in to start your day right…
Sunrise Orange:
Mandarin orange cake with hints of almond and a light sheen of whipped orange frosting.
Sugar with My Coffee:
From a Southern girl that does Splenda everywhere but in her coffee. Hints of espresso and hazelnut cream.
Oatmeal Raisin:
Tastes like a heartier oatmeal cookie with a little bran baked in, it counts for AM brain-food.
Anytime cupcakes:
All the “classics” need no explanation…
Buttercream Vanilla:
The richest version of the classic with a cream cheese frosting.
Double Chocolate Fudge:
Decadent, borderline brownies in a cup.
Fresh Strawberry:
Sweetest of cakes with berry frosting. I can’t tell you why, but it pairs exceptionally well with champagne.
Good for you cupcakes:
Maybe not as good-for-you as the real deal, but these are packed with fruits and veggies.
Garden Patch:
Chocolate and zucchini cakes – you can’t taste the green, but it makes them unbelievably moist and substantive.
Carrot Cupcakes:
A bit chunky and colorful with the smoothest layer of traditional cream cheese frosting
Cranberry Bog:
Tart red deliciousness in a cup. Very nice with or without a light powdered sugar topping.
Applesauce:
A subtle-sweet apple cake with a cinnamon crumb topping.
Dessert cupcakes:
So lusciously rich, the Southern lady recommends serving with hot tea or a stiff drink after your dinner’s settled…
Burnt Butter Cupcakes:
Musky, rich, brown-sugar taste. Inspired by a twist on Nigella Lawson’s Domestic Goddess recipe.
Peanut Butter:
A kid favorite with JIF Chunky baked in and dolloped onto the outside in the form of a creamy frosting.
White Chocolate Banana:
An efficient little cake so stuffed with the flavors of both, tends to put a halt on the conversation.
Half-muffin, half-cake with enough goodness baked in to start your day right…
Sunrise Orange:
Mandarin orange cake with hints of almond and a light sheen of whipped orange frosting.
Sugar with My Coffee:
From a Southern girl that does Splenda everywhere but in her coffee. Hints of espresso and hazelnut cream.
Oatmeal Raisin:
Tastes like a heartier oatmeal cookie with a little bran baked in, it counts for AM brain-food.
Anytime cupcakes:
All the “classics” need no explanation…
Buttercream Vanilla:
The richest version of the classic with a cream cheese frosting.
Double Chocolate Fudge:
Decadent, borderline brownies in a cup.
Fresh Strawberry:
Sweetest of cakes with berry frosting. I can’t tell you why, but it pairs exceptionally well with champagne.
Good for you cupcakes:
Maybe not as good-for-you as the real deal, but these are packed with fruits and veggies.
Garden Patch:
Chocolate and zucchini cakes – you can’t taste the green, but it makes them unbelievably moist and substantive.
Carrot Cupcakes:
A bit chunky and colorful with the smoothest layer of traditional cream cheese frosting
Cranberry Bog:
Tart red deliciousness in a cup. Very nice with or without a light powdered sugar topping.
Applesauce:
A subtle-sweet apple cake with a cinnamon crumb topping.
Dessert cupcakes:
So lusciously rich, the Southern lady recommends serving with hot tea or a stiff drink after your dinner’s settled…
Burnt Butter Cupcakes:
Musky, rich, brown-sugar taste. Inspired by a twist on Nigella Lawson’s Domestic Goddess recipe.
Peanut Butter:
A kid favorite with JIF Chunky baked in and dolloped onto the outside in the form of a creamy frosting.
White Chocolate Banana:
An efficient little cake so stuffed with the flavors of both, tends to put a halt on the conversation.