Vintage Wedding Cupcakes

January 2, 2011

OMG are these cupcakes? They are so beautiful, I don’t think I could eat them. Amazing.

Article at All things Cupcakes

Vintage Wedding Cupcakes

By applecupcake on January 1st, 2011 . Filed under: Wedding .

The vintage wedding is quite popular at the moment, and why wouldn’t it be, with shows like Mad Men displaying how wonderful the female figure can look in those classic 50s style dresses, but if you choose to go this way, you may wonder how you can merge your vintage theme with your love for the modern cupcake.  Well Pretty Witty Cakes shows us just how this can be achieved!

Suzi has created gorgeous china tea cup cupcakes filled with different colored roses!  Apparently it was quite a fiddly job to complete, but it looks sensational!

 

To all things cupcake!

 

Vintage Wedding Cupcakes

January 2, 2011

OMG are these cupcakes? They are so beautiful, I don’t think I could eat them. Amazing.

Article at All things Cupcakes

Vintage Wedding Cupcakes

By applecupcake on January 1st, 2011 . Filed under: Wedding .

The vintage wedding is quite popular at the moment, and why wouldn’t it be, with shows like Mad Men displaying how wonderful the female figure can look in those classic 50s style dresses, but if you choose to go this way, you may wonder how you can merge your vintage theme with your love for the modern cupcake.  Well Pretty Witty Cakes shows us just how this can be achieved!

Suzi has created gorgeous china tea cup cupcakes filled with different colored roses!  Apparently it was quite a fiddly job to complete, but it looks sensational!

 

To all things cupcake!

Sweet Freedom Bakery Goes To War…CUPCAKE WARS That Is

December 30, 2010

I saw this episode and Sweet Bakery was eliminated in the second round. 

Article at Examiner.com Philadelphia

By Sarah Leonard

Sweet Freedom Bakery Goes To War…CUPCAKE WARS That Is

  • December 28th, 2010 4:07 am ET

CUPCAKE WARS, Tuesdays on Food Network

Photo: Copyright 2010 Television Food Network

The ladies of Philadelphia’s Sweet Freedom Bakery will be showing off their goodies. Tonight on Food Network’s CUPCAKE WARS the bakery’s co-owners will show off their skills against three other bakers. In the competition that pits cupcake against cupcake, the victor after three elimination challenges receives a $10,000 prize and is featured at the episode’s main event.

Last season, LA-based Vegan Chef Chloe Coscarelli was one of eight grand prize winners. A major upset to the competition in episode three, she proved that vegans can bake a sweet cupcake too. Her Chocolate Strawberry Shortcake seduced the judges in the “Match Making Party” episode.

In season two, Allison Lubert and Heather Esposito will elevate the novelty a little higher. In a field of conventional bakers, Lubert and Esposito consider more than the aesthetic. Their cupcakes are not just vegan but allergen-free, meaning no gluten, dairy, eggs, soy, corn, peanuts, or refined sugar.

Tonight’s episode is “Hard Rock,” with cupcakes being made for Hard Rock Cafe’s Pinktober concert event. Coming up on Sweet Freedom Bakery’s one year anniversary, joining the show’s winners’ circle would surely be a huge triumph to take into the New Year.

Will they bake the judges happy? Find out tonight at 9pm on Food Network’s CUPCAKE WARS

 

To all things cupcake!

Cupcakes for the Endangered Species Coalition

December 27, 2010

Cupcakes are more than a trend … they are been used for fund raising, bringing awareness to a cause, such as saving the Polar Bears.

Article at The New York Times

Scene City

Cupcakes for the Endangered Species Coalition

Casey Kelbaugh for The New York Times

Arden Wohl at a party for the Endangered Species Coalition at the Little Cupcake Bakeshop. More Photos »

 

 

“WE are saving panda bears here tonight, right?” asked Waris Ahluwalia, the jewelry designer. “Arden specifically told me that, if I showed up, I would save at least one panda bear.”

Mr. Ahluwalia was referring to Arden Wohl, the young socialite who was hosting a benefit party on Monday for the Endangered Species Coalition, a conservation group with a knack for gathering well-connected people. The awareness-raising event was held at the Little Cupcake Bakeshop in NoLIta, a carbon-neutral bakery where old blue jeans are used for insulation.

The guest list promised Ms. Wohl’s cool friends, including the actress Leelee Sobieski and her husband, the designer Adam Kimmel; the actress Stella Schnabel; and the artist Tom Sachs. It was Mr. Sachs who had originally persuaded Ms. Wohl to get involved with saving animals.

“I surf in the Rockaways, so I see pollution firsthand,” Mr. Sachs explained. “It’s disgusting how many condoms and used needles I have to dodge.” He also wanted to correct Mr. Ahluwalia. “The organization focuses on North America, so the panda doesn’t really fit,” said Mr. Sachs, who wore a gray sweater that appeared to be ravaged by moths — not endangered in New York. “It’s the ambassador animal for wildlife because there is no animal more charismatic than the panda.”

What is the ambassador animal for North America? “The polar bear,” squealed Ms. Wohl, who was studying the cupcake display case. She wore a red beret, miniskirt, patterned tights and red suede oxford shoes. “Coming from New York and privilege, you can’t just sit on the world and let it fall apart.”

“I want to go to Manitoba and see all the polar bears,” she added.

Ms. Wohl, who is 27 and the daughter of a comic book author and a real estate mogul, used to make short films, but now bakes pastries as a recent graduate of the French Culinary Institute. For the party, she made savory potato focaccia cupcakes with cream cheese and goat cheese icing. “I think pastries are an extension of storytelling,” she said. “It’s not that far off. It’s very social.”

The party was intimate and felt more like a get-together at someone’s apartment. Mr. Ahluwalia sat at a nearby table, under a stenciled sign that read “Dolphins for Coney Island Cupcakes,” and dug into one of Ms. Wohl’s cupcakes with a fork. “Sea salty,” he concluded.

Mr. Sachs ate his standing up. “At first, it didn’t make sense in my brain that a cupcake should smell like pizza,” he said, “but I gobbled the whole thing down.”

By 8:30 p.m., Ms. Schnabel and Ms. Sobieski hadn’t showed up, but Ms. Wohl, who had been nursing hot tea for a cold, said she had to go home.

Mr. Ahluwalia was heading out to visit friends in the neighborhood, and doggy-bagged a few treats for the hosts’ children. “By the kids eating these cupcakes,” he said, “they would have also helped a panda bear, right?” Technically, it’s the polar bears. But yes, perhaps.        

To all things cupcake!

Raising Money for MS by Eating Pizza

December 21, 2010
It all started when Podelsky, won a competition eating 10 cupcakes in 1 minute and 54 seconds and Sulkin finished second by eating 10 cupcakes in 3 minutes and 25 seconds 

Raising money for MS by eating lots of pizza

Friday, December 17, 2010
Last updated: Friday December 17, 2010, 7:43 AM
Clifton Journal
STAFF WRITER

CLIFTON – How do you raise money for a good cause? Competitive eaters Maria “Incredible” Sulkin and Joel “The Cannon” Podelsky plan to raise a few bucks by filling up on pizza.

Sulkin, a 14-year Clifton resident, and Podelsky, who lives in Laurence Harbor, will be hosting Pizzathon 2011 at Johnny G’s Pasta and Pizza in Toms River on Jan. 9, 2011, at 2 p.m.

Sponsors can choose to back one or both eaters and will donate roughly $25 to benefit the National Multiple Sclerosis Society for every slice eaten by the duo.

“I’m telling everyone I’m going to eat at least 12 slices,” said Sulkin, “but my goal is to eat two full pies.”

The pies are regular sized, plain, cheese pizzas and each slice must be consumed in its entirety to count – that includes the crust. There is no time limit, but the two eaters will be looking to ingest quickly.

Sulkin’s first competitive eating competition was a cupcake eating contest that took place over the summer at La Bonbonniere Bake Shoppe in Edison. Sulkin finished 10 cupcakes in 3 minutes and 25 seconds, finishing second to Podelsky, who finished 10 cupcakes in 1 minute and 54 seconds.

After the event, Sulkin and Podelsky kept in touch, became close friends and began discussing the idea of having a fundraiser.

The pair decided pizza would be a perfect food to have a walkathon-style contest where sponsors could pay money for every slice eaten.

Choosing an organization to benefit was the easiest part, Sulkin said.

“Joel’s girlfriend has multiple sclerosis and my best friend’s mother has multiple sclerosis,” said Sulkin, “which is why we decided on [The National Multiple Sclerosis Society]. But any good cause would have been fine by me.”

Reach Sulkin at msulkin@optonline.net, Podelsky at jpodelsky@yahoo.com or go to <a href="http://www.facebook.com/Pizzathon2011.

http://www.facebook.com/Pizzathon2011.</p>

Mail donations to Pizzathon 2011, P.O. Box 214 Nutley, 07110.

E-mail: greenberg@northjersey .com

CLIFTON – How do you raise money for a good cause? Competitive eaters Maria “Incredible” Sulkin and Joel “The Cannon” Podelsky plan to raise a few bucks by filling up on pizza.

Sulkin, a 14-year Clifton resident, and Podelsky, who lives in Laurence Harbor, will be hosting Pizzathon 2011 at Johnny G’s Pasta and Pizza in Toms River on Jan. 9, 2011, at 2 p.m.

Sponsors can choose to back one or both eaters and will donate roughly $25 to benefit the National Multiple Sclerosis Society for every slice eaten by the duo.

“I’m telling everyone I’m going to eat at least 12 slices,” said Sulkin, “but my goal is to eat two full pies.”

The pies are regular sized, plain, cheese pizzas and each slice must be consumed in its entirety to count – that includes the crust. There is no time limit, but the two eaters will be looking to ingest quickly.

Sulkin’s first competitive eating competition was a cupcake eating contest that took place over the summer at La Bonbonniere Bake Shoppe in Edison. Sulkin finished 10 cupcakes in 3 minutes and 25 seconds, finishing second to Podelsky, who finished 10 cupcakes in 1 minute and 54 seconds.

After the event, Sulkin and Podelsky kept in touch, became close friends and began discussing the idea of having a fundraiser.

The pair decided pizza would be a perfect food to have a walkathon-style contest where sponsors could pay money for every slice eaten.

Choosing an organization to benefit was the easiest part, Sulkin said.

“Joel’s girlfriend has multiple sclerosis and my best friend’s mother has multiple sclerosis,” said Sulkin, “which is why we decided on [The National Multiple Sclerosis Society]. But any good cause would have been fine by me.”

Reach Sulkin at msulkin@optonline.net, Podelsky at jpodelsky@yahoo.com or go to <a href="http://www.facebook.com/Pizzathon2011.

http://www.facebook.com/Pizzathon2011.</p>

Mail donations to Pizzathon 2011, P.O. Box 214 Nutley, 07110.

E-mail: greenberg@northjersey .com

Click here for more news from: Clifton

To all things cupcakes

 

Icing on the cupcakes

December 20, 2010

I am a BIG fan of Cupcake Wars on the Food Network. I saw the episode with the sisters. Some may have thought they were the underdog but confidence trumps knowledge. YEAH!!!

Icing on the cupcakes

Pair sets up shop in Rancho Cucamonga

  

 RANCHO CUCAMONGA – It’s uncanny what a little Food Network treatment can do.

Sisters Christiana Grammer and Rebecca Ybarra, two real estate agents turned cupcake experts, knocked out their competition on a July episode of “Cupcake Wars,” a cable reality series pitting purveyors of the miniature desserts against each other.

Since then, the Etiwanda High graduates have opened up shop at Victoria Gardens and are routinely approached by strangers who want their autographs.

Located in the mall’s food court, Suite 106 Cupcakery typically sells eight varieties of cupcakes every day. This week, in addition to their usual double vanilla, double chocolate and red velvet, they also had banana foster – a banana cake topped

Rebecca Ybarra, left, and her sister, Christiana Grammer, set up a window display at their Victoria Gardens cupcake store in Rancho Cucamonga on Wednesday. (Thomas R. Cordova/Staff Photographer)

with cinnamon cream cheese frosting, drizzled with caramel rum sauce and topped with a homemade churro.

Unlike most bakeries, this one keeps long hours because it’s part of Victoria Gardens. In the days leading up to Christmas, the shop will have 12-hour days.

“There’s no sleep when it comes to cupcakes,” said Ybarra, 31.

On a slow day, the sisters can sell 500 cupcakes, which typically go for $3.25 each. On a busy Sunday, however, 2,000 cupcakes will leave the premises.

How do they keep up with such a dizzying schedule?

“Our diet consists of Rock Star, Red Bull and cupcakes,” Ybarra said. “It is making us delirious.”

The sisters have been on a sugar high since the “Cupcake Wars” victory, which earned them $10,000.

Grammer, 33, a self-taught baker, likened her television debut to an out-of-body experience.

“I thought we were going home in the first round,” she said.

The siblings stuck with it, though, beating out competitors who had more confidence and multiple brick- and-mortar stores. At the time, Suite 106 Cupcakery was a fledgling online startup, but according to the judges, the sisters had a certain je ne sais quoi that outshone the more-experienced bakers.

One competitor, after learning that the sisters were from quaint-sounding Rancho Cucamonga, told them, “We’re not in Kansas anymore.”

“We were scared,” Grammer said.

In the end, they took home the grand prize, and they were ecstatic.

“Rebecca jumped on me,” Grammer said.

“I did,” Ybarra said. “I tackled her.”

Since then, the cupcake duo has been on a tour, selling and donating their creations to community groups. Then they came across an opportunity to open at Victoria Gardens during the Christmas season. The two are now contemplating staying there permanently.

One enticing feature of their current location is the window front facing North Mainstreet. It allows shoppers to peek in to see the variety.

Their top seller is red velvet, which during the Christmas season can come with peppermint frosting and crushed candy canes.

“People freak out about it,” Ybarra said.

One customer was willing to wait two hours for a red velvet cupcake. Another fan purchased the last one of the day and later sold it for $15.

There are plenty of other flavors, though, including pumpkin, chocolate candy cane and peanut butter and jelly.

Some flavors happen by accident. While satisfying a late-night craving, Grammer accidentally reached for the banana cinnamon cream cheese to spread on her pumpkin cake. It was an a-ha moment that became the tropical pumpkin cupcake, which was sold during the warmest days of a Southern California winter.

“We know that when you mess up, it’s usually genius,” Ybarra said.

There are also what the sisters jokingly call “iron cupcakes,” creations with seemingly disparate flavors inspired by Iron Chef.

One apple cupcake is topped with an apple spiced buttercream and filled with pieces of apples poached in a balsamic vinegar reduction.

Another cupcake is made with vanilla batter and pieces of bourbon-soaked figs, topped with a vanilla frosting dusted with brown sugar. Hidden inside the cake is a chunk of cheesecake made with goat cheese.

It’s no wonder that cupcake fans have developed into a cultlike following. The sisters communicate with their customers daily via Facebook and Twitter. They set aside about 25 cupcakes every day for followers who come to the store and whisper a secret word that’s posted on the social media sites.

“One guy was asking at 5 a.m. on Facebook, `What’s the secret word?’ and I was like, `We don’t open until 10 a.m.’ “

Maybe that’s just the kind of attention you get when Food Network is attached to your brand. Grammer and Ybarra are now flirting with plans to expand their business to Chicago, Miami and even Japan. It seems pretty clear that neither of them are in Kansas anymore.

The Food Network is also taping a documentary series that will feature Grammer and Ybarra.


‘Cupcake Wars’

A rerun of “Cupcake Wars” featuring Rancho Cucamonga’s Suite 106 Cupcakery will air on the Food Network at 5 p.m. and 11p.m. today.

To all things cupcake!

Black Bottom Cupcakes: Chocolate & Cheesecake in One

December 15, 2010

Black Bottom Cupcakes – sounds delicious. I am going to try these for Christmas. 

Black Bottom Cupcakes: Chocolate & Cheesecake in One!

Posted by Kim Conte

on December 13, 2010 at 8:25 AM

black bottom cupcakes

I had Black Bottom Cupcakes at a birthday party recently and haven’t been able to get them out of my head ever since. It’s devil’s food cake with a cream cheese-chocolate chip filling. The best part? There’s no frosting — so they’re a breeze to transport, and they’re so decadent you won’t even miss it!

Black Bottom Cupcakes from Recipe Link

For cream cheese filling

  • 3/4 pound (one and a half 8-ounce packages) cream cheese (not softened)
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 1/3 cup miniature semisweet chocolate chips

In a medium-sized bowl, beat the cream cheese and sugar together until smooth. Add the egg and beat well. Stir in the chocolate chips. Set aside.

For cupcakes

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (preferably canola)
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar.

Add the dry ingredients into two parts, alternating with buttermilk and vanilla, and making sure all the ingredients are well blended.

Carefully spoon the cupcake batter into the cupcake liners, filling them about two-thirds full. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake.

Bake for about 30-35 minutes at 350, or until a cake tester inserted in the center of the cupcake comes out clean.

To all things Cupcake!

 

All I Want for Christmas Is… Sprinkles Cupcakes

December 14, 2010

 

If you’ve been good … you’ll be rewarded with a monthly supply of cupcakes, for twelve months, from the bakery that started this cupcake craze … Sprinkles. Who knows, maybe, someone wants to reeward you for being bad.

All I Want for Christmas Is… Sprinkles Cupcakes

Article at Mom Find

 

Sprinkles Cupcakes

I’m a cupcake kind of gal. They don’t do anything for my waistline, except add inches, but that’s a sacrifice I’m willing to make, especially for some freshly baked Sprinkles cupcakes. The famous cupcakes aren’t just delectable, they’re gorgeous, too…think of them as edible art.

Unfortunately, the closest Sprinkles bakery is too far away for me to drive to on a whim for one of their red velvet cupcakes—or maybe that’s a good thing—but I just saw that they have a Sprinkles Cupcake of the Month Club.

Every month, they’ll send a dozen of their most popular seasonal cupcakes, so for St. Patrick’s Day I can enjoy an Irish chocolate cupcake and in the summer I can cool off with a key lime cupcake.  I can picture myself waiting for my special delivery like a little kid every month, and doing a silly happy dance when I sink my teeth into one. And Santa, I promise to share.

Price: $467

Get Yours:
sprinkles.com

What’s on your wish list this year? Tell us in the comments.

Sign up for our newsletter for even more finds delivered right to your inbox.

Click here to email Farah, the author of this post.

To all things cupcake!

 

Pizza And Cupcakes Are A Perfect Combo

December 14, 2010

Who has room for cupcakes after eating pizza? Evidently, many do.

Article from Cheshire Herald

Pizza And Cupcakes Are A Perfect Combo

December 11, 2010 by Josh Morgan

Walking into Cheshire Pizza on Highland Avenue, you are hit with the aroma of pepperoni, cheese, and other tasty and tantalizing scents.
Then, hints of carrot, coconut, chocolate, and peanut butter fill the air. Odd for a pizza joint, but this is where some delicious cupcakes are being made each week. Rita Halkias, who moved back to Cheshire just a few months ago after spending a few years in Greece, is baking cupcakes out of her father’s restaurant. Each Friday, she bakes fresh cupcakes that are on display and for sale at Cheshire Pizza. She also bakes to order.
DSC_0027.JPG

Halkias, who lived in Athens, Greece with her husband for three years, moved back to Cheshire in September with her family, which includes their newest addition, a young daughter. Halkias has a background in special education and previously worked with the state Department of Correction, but things changed when she moved to Greece. “They are like 20 years behind in that area, so it was really tough to find a job,” she admitted. “I used to bake for friends and family, so I started a business in Athens and baked out of my house.” “Simply Rita,” as she is known in baking circles, gathered quite a following in Athens, and was frequently featured in their news media. She enjoyed the Athenian lifestyle but, after giving birth to her daughter, she wanted to move back stateside to be close to her parents. Her expertise in the kitchen goes back to her family upbringing, although she admits cupcakes took a back seat to other delicious desserts. “They made great desserts, but it was never about cakes or cupcakes or anything like that,” she stated. “So I made up recipes, tweaked them here and there, and now I make new flavors every week.” Halkias experimented with cake types and frosting flavors and has over 100 combinations in her homemade recipe book. On display last week were a red velvet cupcake with frosting and a carrot cake-inspired creation with a coconut topping. Some of her best baked goods have been created almost by accident using some leftover items lying around the kitchen, such as a recent Thanksgiving-inspired treat: pumpkin cheesecake. The favorite of customers seems to be the chocolate and peanut butter cupcake, she explained. “Everyone always asks for that one,” she said, smiling. “This is a passion of mine, but I never thought I could make it.” Having grown up in the restaurant business, Halkias said she convinced her family to let her take charge of the dessert menu at Cheshire Pizza. Still, she said, it took a leap of faith to start the business in Greece, as Athenians aren’t too familiar with cupcakes. The moist, light, frosted treats let Halkias show off some of her creative and artistic tendencies, something she couldn’t really do in the special education field. “I really like the art of it. I like to be creative,” Halkias said. “I get a lot of satisfaction from people’s compliments. I get high off people telling me how good they are.” And why cupcakes and not, say, sheet cakes? Halkias scoffs at the cake idea, saying cupcakes are “easy and practical” because you don’t need to cut them or use silverware to enjoy them. They are uniform in size, so everyone gets the same amount, plus, they are smaller than a corner piece of sheet cake, limiting the amount of remorse for those who are watching their waistbands. “It is just the right amount. They are satisfying and you don’t feel guilty after eating it,” Halkias said. She only relies on fresh ingredients and won’t bake with old items if she is going to be selling the cupcakes. Everything, from the cake mix to the batter is made from scratch, Halkias said. She bakes to order and, on Fridays, she sells cupcakes from Cheshire Pizza if people want to try them. The bake-to-order business is still in its infancy and she hopes, by networking and word-of-mouth, people will be asking for Simply Rita. “I was hesitant to start this business, but I love it and still love it every day,” she said. “People used to stop here for pizza, but now they can get a cupcake, too.” For more information on Halkias, search for Rita Pie on Facebook or visit her personal blog, www.cupcakesathens.blogspot.com.  
To all things cupcake!

 

They Turned Thanksgiving Dinner Into Award-Winning Cupcakes

December 10, 2010

I am a huge fan of Cupcake Wars. I never miss an episode (I don’t watch it in real time). This mom and daughter persevered and that’s what successful people do. Their final presentation with the beautiful sleigh and Christmas tree decorated with their cupcakes was outstanding. Until the final round the other team …  who made gluten free cupcakes was the front runner.
Article at NBC Connecticut

They Turned Thanksgiving Dinner into Award-Winning Cupcakes

By SHIRLEY CHAN
Updated 6:15 PM EST, Thu, Dec 9, 2010

An East Haven mother-daughter baking team is basking in the national spotlight after winning a recent episode of “Cupcake Wars,” the hugely popular show on the Food Network.

Updated 6:15 PM EST, Thu, Dec 9, 2010

An East Haven mother-daughter baking team is basking in the national spotlight after winning a recent episode of “Cupcake Wars,” the hugely popular show on the Food Network.

Carol Vollono and her daughter Brenda Deponte are the owners of Sugar Bakery and Sweet Shop in East Haven.

The cupcake queens beat two bakeries from Los Angeles and one in Oregon, taking home the $10, 000 top prize.

Carol and Brenda were given surprise ingredients to choose from and had 45 minutes to create and bake a dozen cupcakes.

“You’re shown an ingredients table for the first round and we were given the Christmas and Thanksgiving table,” Brenda said.

It had turkey, stuffing, gravy, cranberry, eggnog, apple cider, chestnuts, sweet potato and marshmallows.

“So you have to take two of those ingredients and, on the spot, run back and tell your partner what the ingredients are, come up with a recipe and you have 45 minutes to make a dozen cupcakes using two of the ingredients,” she said.

They created a sweet potato cupcake with an apple cider reduction. You can find the recipe here.

Mom and daughter said it was a little daunting to be under the spotlight in the Food Network studios, but, in the end, their baking instincts kicked in.

“I wasn’t nervous because I felt we were in our element. We were in our own bakery, that’s how I looked at it. I ignored the 10 cameras on us at all time and we work so well together we kind of know what the other is thinking,” Carol said.

The second round was about taste and presentation and Brenda and Carol showcased some of their store’s regular cupcakes.
Brenda and Carol made it to the third and final round, with only one other finalist to contend with. In round three, they had to bake 1,000 cupcakes in two hours.

Sugar has been at the Main Street storefront for seven years, but the company was started in Carol’s kitchen and baking cupcakes is a big part of the family’s history.

“I started baking when I was 8 years old with my mother, so a lot of recipes now are handed down from my mother my grandmother,” Carol said.

They have 50 different family recipes with about 30 cupcake flavors to choose from on any given day.

“We’re self taught. We didn’t go to pastry school and to have that recognition was amazing,” Carol said.

The women hope to one day open a cafe to expand their business.

If you go, you’ll want to know that the cannoli cupcake is a favorite among their loyal customer base. You canfind that recipe here.

The episode aired on Tuesday night but is set to re-air during the week.

 

Here’s to all things cupcake!