Thursday, April 28, 2011


Lemon cupcake with Vanilla Buttercream and Vanilla Mousse filling.

Devils Food Cake with Raspberry Buttercream Frosting filled with Raspberry Preserves and Raspberry Buttercream

Vanilla cake with Sour Green Apple Laffy Taffy Buttercream frosting
The Devil Made Me Do It Cupcake... Devils food cake with peanutbutter buttercream and buckeye filling.
Key Lime Cupcake with Key Lime Buttercream frosting
Red Velvet with Cream Cheese Frosting

Chai Cupcake with Chai Creamcheese frosting

Chai Cupcake

Snickerdoodle Cupcake with Snickerdoodle cream cheese frosting
Cherry Cordial Cupcake. Chocolate cake with a cream cheese, cherry, chocolate chip filling. Maraschino cherry buttercream filling and a chocolate maraschino cherry on top. Decedent..
Humming Bird Cupcakes. Hummingbird cake~pineapple, coconut, banana.. with a cream cheese frosting. Topped with toasted coconut.
Pink Lemonade cupcakes. Lemon cake filled with lemon curd and topped with fresh raspberry buttercream.

Fifth Wheel Camper Cake

This is the "Fifth Wheel Camper Cake" It was made for a friends grandparents-in-laws 50th anniversary. The cakes bottom layer was vanilla with a cream cheese frosting and vanilla mousse center. The top layer was gluten free vanilla with snickerdoodle cream cheese frosting and filling. I used chocolate fondant for the trim.

Tuesday, April 19, 2011

Celebration Cake

This was just a cute little cake I threw together for a friend who had just had a baby. The cake is vanilla butter with vanilla buttercream. It has chocolate fondant on the outside.

This is the top layer of my beloved Naomi's 2nd birthday cake. The partially unwrapped banana's where a big hit. The cake on the top layer was banana (super yummy), middle layer was white velvet with raspberry filling and buttercream frosting, bottom layer was devil's food with raspberry buttercream.

Stacy's Birthday Cake

Tuesday, April 5, 2011

  1. This is definitely NOT the best picture, but.. I was in rush and the other pictures came out totally blurry!
    These are now the infamous Dark Chocolate Cupcake with Raspberry Buttercream. Some were filled with preserves, some were filled with the buttercream, and some (my favorite) had both! They where delightful and well loved by our life group and friends

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Fill each cupcake liner 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

1 cup of room temperature butter (I use salted)

2 1/2 cups of confectioners sugar (you might need more for proper consistency)

2/3 cup of raspberry preserves

2 tsp. of vanilla

1 Tablespoon of Razzamataz or raspberry flavoring

1-2 tablespoons of milk

Beat the butter in mixer until fluffy, slowly add the confectioners sugar, scraping the sides after each addition. Add the raspberry, flavoring, and vanilla. If it is too runny add some more confectioners sugar, if it is too thick add some more milk. If you are going to frost a cupcake you should make sure that the frosting is stiff enough to support a knife inserted into the bowl for a few seconds. You can fill your cupcakes with a Bismark tip or just frost the tops! Either way they are yummy! I drizzled melted milk chocolate over mine to make them a little fancier.. It is totally your choice! Enjoy!

Monday, April 11, 2011

Hello and Hello1

Welcome to the first installment of Sweet Zoe Cakes. This is truly an inspiration from God. God never closes a door without opening another!