2. Banana Cupcakes

Banana bread is my favorite breakfast treat so it’s no wonder that banana cupcakes have to make this list. They’re light, moist, and delicious. Plus, bright yellow cupcake liners give these a summery feel!

I decided to make these cupcakes using up a leftover super-ripened banana on the counter. Nothing makes my days sunnier other than baking. I thought about making this Lighter Banana Bread, but didn’t have enough bananas on hand. So here I was whipping up this cupcake instead. This is a very versatile recipe since it allows you to make a few substitutions; if you are lucky, you can actually whip them up without advance planning and have all of the ingredients on hand. These cupcakes were moist, with tidbits of bananas inside, but they’re definitely on the denser side. Not the fluffy type, like this white/lemon cupcakes that uses egg whites. I brought these into work, and surprisingly went faster than these delightful Carrot Cupcakes, another fave at my household. I was glad to be sharing my sunshine with my classmates who loved their Monday cupcakes!


So, here are my ingredients and directions on how to make your Banana Cupcake! Enjoy!


2-2/3 cups All Purpose Flour
1 1/4 tsp Baking Soda
1/2 tsp salt
1-1/2 sticks butter
1 cup light brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla extract
2 ripe bananas, mashed
1/2 cup buttermilk (milk or coconut milk can be used here as well)
1 cup shredded coconut (I skipped them since I didn’t have any in hand)

Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.

In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.

Mix in the flour and buttermilk alternatively, beginning and ending with the flour.

Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.

Alternatively, you can also bake these as layered cakes, pour into 2  9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.

The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!

Yield: ~18 cupcakes

Source: https://communitytable.parade.com/395447/courtneywhitmore/20-cupcake-recipes-for-fruit-lovers/#gallery_395447-3



Here’s a simple recipe to start off your baking this week. I know this time, everyone is looking to cut down on the sweets and get back to healthy eating, and maybe this isn’t the best recipe for me to lead off with. But I will continue to be an advocate for dessert and if you ask me, no one should go without it completely.

So go ahead and eat a big healthy salad for dinner, and consider these cupcakes for dessert. I’m not going to tell you they’re good for you, but the portion control is built right in. And thanks to the pink grapefruit, they’re light in flavor and very refreshing.



I am a huge pink grapefruit fan, always have been. I prefer them halved, with each segment cut around so that I could easily scoop them out with a spoon. I love the little bursts of tart brightness.

I realize not everyone likes grapefruit as much as me, my siblings included, but even they liked these cupcakes. Of course there is always the option of swapping the grapefruit in this recipe for any other citrus you like, whether it’s tangerines, lemons, and even limes.


Originally these were going to be muffins, a refreshing way to start your morning. But after licking the beater I realized that label would have been misleading,  even if I did have one this morning for breakfast. This is cake, no doubt about it.

I kept the icing simple as I wanted a very simple cupcake that wasn’t overly sweet. The icing of powdered sugar, grapefruit juice and zest is merely an echo of the citrus flavor of the cake.


These pink grapefruit cupcakes may not look like anything you’d find in the display case of a fancy cupcake boutique. But they’re lovely in their own humble way, and delicious to boot.


So, here are the ingredients and procedure of my grapefruit cupcake!


For the cupcakes:
    • 1/2 cup (113 grams) unsalted butter, at room temperature
    • 1/2 cup (115 grams) sugar
    • 1 large egg
    • 1/4 cup (2 fluid ounces) whole milk
    • 1 teaspoon vanilla extract
    • 1 cup (124 grams) all-purpose flour
    • 1 1/2 teaspoons (4 grams) baking powder
    • 1/2 teaspoon (2 grams) salt
    • 1 tablespoon grapefruit zest
For the icing:
  • 1/2 cup (50 grams) powdered sugar, sifted
  • 1 tablespoon grapefruit zest
  • 2 tablespoons grapefruit juice


  1. Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with non-stick cooking spray.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and creamy, about 3-4 minutes. Add the egg and mix until incorporated. Add the milk and vanilla extract and mix until combined.
  3. In another bowl, combine the flour, baking powder, salt, and grapefruit zest. Add the dry ingredients to the wet ingredients and mix until just combined. Batter will be thick.
  4. Spoon into the prepared muffin pan, filling each cup about 2/3 full. Bake until golden and a toothpick inserted into the center of a cupcake comes out clean, about 12-14 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
  5. To make the icing, combine the powdered sugar, grapefruit zest, and grapefruit juice until smooth and there are no lumps. Add more juice if necessary to achieve desired consistency. Spoon onto the cooled cupcakes and let sit for a few minutes to firm up before serving.
  6. Store cupcakes in an airtight container at room temperature for up to 3 days.


Source: http://www.completelydelicious.com/pink-grapefruit-cupcakes/

For those Fruit Lovers, eyes here!!

I may be a certified chocoholic, but I do recognize the existence of fruit lovers so this one is for you! Don’t worry, I wouldn’t dare pass up a delicious peach mojito cupcake or a coconut cupcake –  yum! In fact, these 20 cupcakes for fruit lovers are over the top delicious and certainly give reason to pass on plain box cake mixes. The summer is the perfect season for embracing fruits like blackberries, strawberries, peaches, and pineapples. Whether you head to a farm and pick your own or even grow them in your backyard, you’ll have a sweet reason to pull the mixer out. From summer birthdays to patriotic holidays, whip up a dozen of any of these fruity cupcakes and your friends and family will love you, even if they’re chocolate lovers! Trust me. So, you don’t have to worry because this cupcakes are still healthy! So check my blog for some recipes! Xoxo

Chocolate Martini Cupcakes

My chocolate martini cupcakes start with the best chocolate cupcakes on the planet.  The cupcakes are topped with a chocolate martini buttercream made with Crème de Cacao and Godiva liqueur which is drizzled with dark chocolate.  But, the most fun part of these chocolate martini cupcakes is the actual shot of chocolate martini that can be squeezed into the cupcakes just before eating.

The vessel for the martini shot is called a Shot Top and it’s the brainchild of Wilton.  If you throw a lot of parties, you may want to stock up on these and experiment with all kinds of boozy cupcakes!

If you like the idea of Shot Tops but are worried about the cupcakes falling into little hands, you could use vanilla bean buttercream frosting and fill the Shot Tops with chocolate milk!


  • 1 pound unsalted butter, room temperature
  • 6 cups powdered sugar
  • 4 teaspoons Crème de Cacao
  • 4 teaspoons Godiva chocolate liqueur
  • 1 teaspoon salt
  • 12 of your favorite chocolate cupcakes (I, of course, highly recommend using Ultimate Chocolate Cupcakes.)
  • 4 ounces melted dark tempered chocolate
  • 1 chocolate martini (I use the recipe from The Drink Blog.)


  1. In the bowl of a stand mixer, beat butter until light and fluffy (about 3 minutes on high speed).
  2. Mix in powdered sugar a little bit at a time until fully combined.
  3. Mix in Crème de Cacao, chocolate liqueur, and salt.
  4. Pipe frosting onto cooled cupcakes.
  5. Drizzle or pipe melted chocolate on top of frosting.
  6. Fill Shot Tops with chocolate martini and place in cupcakes. Drink any leftover martini.
  7. Serve and enjoy!

Source: http://www.cupcakeproject.com/

Tiramisu Cupcake

Tiramisu cupcakes, because they are served cold, are a refreshing way to beat the end of summer heat.  Making tiramisu cupcakes is not an original idea; many cupcake bloggers have made cupcake versions of tiramisu.  The common way of making tiramisu cupcakes is to start with a basic yellow or white cupcake recipe, flavor it with some rum and coffee, and top it with mascarpone, whipped cream, and cocoa powder.  While I would never turn down tiramisu cupcakes made that way, they miss out on what is to me the key feature of tiramisu – the topping to cake ratio.

Tiramisu has very little cake (ladyfingers) and LOTS of mascarpone and whipped cream topping.  Tiramisu’s ladyfingers are like circus ringmasters: they keep everything together, but no one goes home talking about them.  The rum, coffee, mascarpone, whipped cream, and chocolate are the clowns, elephants, contortionists, unicycle rider, and man flying out of a cannon.  You simply won’t forget them.  Because my tiramisu cupcakes start with just a small amount of “cupcake” (ladyfingers baked into cupcake wrappers), there is a TON of room for the “big top”.


  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • ladyfingers baked in cupcake wrappers (see my post on ladyfingers for instructions.)
  • 1 tablespoon unsweetened cocoa powder
  • a small amount of dark chocolate for chocolate curls (optional)


  1. In a medium saucepan, whisk together egg yolks and sugar until well blended.
  2. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.
  3. Boil gently for 1 minute, remove from heat, and allow to cool slightly.
  4. Cover tightly and chill in refrigerator 1 hour.
  5. Remove from refrigerator and whisk in mascarpone until smooth. Set aside.
  6. In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.
  7. In a small bowl, combine coffee and rum.
  8. Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each pre-baked ladyfinger. Add it a little at a time and wait for it to absorb into the ladyfingers before adding more. When it stops absorbing, stop adding more.
  9. Spread the mascarpone mixture over the soaked ladyfingers.
  10. Pipe or spread the whipped cream over the mascarpone.
  11. Sprinkle with cocoa powder.
  12. Optionally, top with chocolate curls. Make the chocolate curls using a vegetable peeler on a piece of chocolate. It works best if the chocolate is slightly warm, but not melty.
  13. Cover and refrigerate 4 to 6 hours, until set.

Source: http://www.cupcakeproject.com/

Ultimate Vanilla Cupcake Recipe {Test Baked by 50 Bakers and Counting}

You should know that the Explorers did not go easy on me.  I was sure that the first recipe I sent them would be the ultimate. It only got a 29% approval rating – ouch!  I went back to the mixing bowl and came up with a second recipe for the Explorers to try.  “Surely, this will be the one,” I thought.  The round two recipe fared only a bit better, with a 36% approval rating.

I learned that, for the most part, the Explorers wanted the Ultimate Vanilla Cupcake to be light and fluffy with an intense vanilla flavor.  They didn’t want the Ultimate Yellow Cupcake recipe, rather they wanted the Ultimatevanilla cupcake recipe.

The recipe that I created for round 3 (the one that you read the quote about above) took all of the Explorers’ feedback into play. I created vanilla cupcakes where the cake was moist and light with an unmistakable vanilla flavor.  They got an approval of 66%.

If you’ve been following the Quest through my blog posts and status updates on Facebook, you know that my goal was for my best cupcake recipe for vanilla cupcakes to receive 80%.  However, I’ve concluded that with bakers using different brands of raw ingredients, different ovens, different tools for mixing, and living in places with different humidity and altitude, 80% was an unattainable goal.  Finding a cupcake recipe that 2 out of 3 people agreed was not only good but actually the best cupcake recipe for vanilla cupcakes was an amazing achievement.  After weeks of debate, I decided to declare the round 3 cupcake the Ultimate Vanilla Cupcake!

Here’s what some of the other Explorers had to say about the Ultimate Vanilla Cupcake Recipe:

  • I can officially say that this will be the last round I will participate in for the Ultimate Vanilla Cupcake recipe because I love it so much. I would bake these over and over and recommend it to anyone and everyone I know. This will be a recipe that I can add to my “when I’m having a bad day, I bake” list because baking a favourite recipe always makes my day better and puts me in a great mood.
  • I loved this cupcake! I have used this recipe 4 times in the last two weeks. And 3 of those batches were orders other people placed for the cupcakes! This is the Ultimate Vanilla!!
  • I really don’t see how you can improve on this one.  I have really had a good time with this.  I used to be a boxed-mix-girl.  This has changed me for life!!!!
  • My future grandchildren will thank you for making me a best-baking-granny.
  • I’ve been looking for my ‘go to’ vanilla cupcake and I think this is it!
  • I loved this recipe – the taste was heavenly.
  • It was an easy recipe to follow and the cupcakes came out perfectly.
  • Is there any way to give it an 11 out of 10?!

I know that even though the Explorers and I thought this was the best cupcake recipe, some of you will not like these cupcakes.  If we all liked the exact same things, the world would be a boring place.  But, I encourage you to give this vanilla cupcake recipe a shot.  You’ve got a two out of three chance of finding your new best cupcake recipe for vanilla cupcakes!



  • 1 cup (225 grams) granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups (175 grams) cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • 2/3 cup (160 ml) whole milk


  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

Source: http://www.cupcakeproject.com/

Chocolate Cupcake Recipe – The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting


You should know that the Explorers did not go easy on me.  When I sent them the first recipe almost a year ago, I was sure that it would be the best cupcake recipe. It only got a 25% approval rating – ouch!  I went back to the mixing bowl and came up with a second recipe for the Explorers to try.  “Surely, this will be the one,” I thought.  It took 7 rounds of Explorer testing and a total of 69 different chocolate cupcake recipes baked by me before we found the Ultimate Chocolate Cupcake recipe.

I learned that, for the most part, the Explorers wanted the Ultimate Chocolate Cupcake to be light and fluffy (not brownie-like) with an intense chocolate flavor.  It was a hard balance to find.  As I made the cupcakes lighter, they tended to become less chocolatey; packing in cocoa powder made the cupcakes too heavy.  It took almost a year of experimentation to nail down the perfect combination of ingredients.

Then, there was the question of the chocolate itself.  Some Explorers preferred milk chocolate, while others liked deep, dark chocolate, and the rest liked everything in between.  How could I please everyone?  I almost gave up – more than once.

The recipe that I created for round 7 (the one that you read the quote about above) took all of the Explorers’ feedback into play. I created chocolate cupcakes where the cake was moist and light with an unmistakable chocolate flavor.  They got an approval of 63%.  If that sounds low, consider that more than half of all tasters not only thought that the chocolate cupcake recipe was good, but also thought that it was the best chocolate cupcake recipe they have ever tasted.  It’s a number that I’m extremely proud of.

Here’s what some of the Explorers had to say about the Ultimate Chocolate Cupcake recipe:

  • Chocolate, chocolate, chocolate is the only way to describe the taste in my mouth. Sweetness is perfect. Cake is not dry. Cake practically melts in my mouth. It’s impossible to take one bite of cake. After one taste, my mouth wants more. Delicious. The ultimate chocolate cupcake.
  • What can I say? Perfect!
  • I have participated in all seven rounds of the cupcake experiment, and I will even admit I have labeled past trials as “perfect” and as The Ultimate; however, THIS IS IT.  THIS IS THE ONE.  If others don’t agree, so be it, but this is the one for me.  I will more than likely not continue the process because I simply can not imagine a chocolate cupcake that tops this version.  Everything about it was, for lack of a better word, PERFECT!
  • I remember really tasting chocolate on my first bite and not having to search for it like you do on many standard chocolate cakes.
  • Winner Winner Chicken Dinner!  The best ever!
  • I am usually the one who likes the frosting the best.  I was pleasantly surprised on the taste of the cupcake.  It had a nice chocolate taste and was not overpowering.  The flavor was so good it didn’t really even need any frosting.
  • I’ve had way too many brown-colored cakes that taste faintly of dust. But this cupcake tastes chocolatey without overdoing it.
  • I felt like the bite I took just melted in my mouth. One person said she preferred the cupcake without icing because it was that good. I would definitely make this one of my “go to” recipes.
  • These babies, in my opinion, are the honest-to-goodness ultimate chocolate cupcake!
  • I can sleep soundly at night with these as the Ultimate Chocolate Cupcake!  The texture, appearance and taste were all just right – a perfect combination.
  • Though I have loved the past several rounds, each time I do agree that they get even better – which I didn’t think was possible!
  • Lovely. Just lovely.
  • Whoop! I think we really found it this time! Perfect in every way!! 🙂
  • Absolutely the best!
  • The immediate reactions both from myself and my taste testers make me feel that this chocolate cupcake is a winner! Good chocolate taste, excellent texture had us all making yummy noises!
  • Even my friends who aren’t big dessert people asked for a second cupcake. I can’t imagine a better recipe!
  • It is by far the best made-from-scratch chocolate cupcake I’ve ever had.
  • Perfect in all aspects of a cupcake!
  • Easy to bake, easy to eat!


  • 1/4 cup (2 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) sugar
  • 2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn’t have to be one typically earmarked for baking – any chocolate bar that isn’t flavored and doesn’t contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
  • 2 teaspoons vanilla extract
  • 1/3 cup (2 3/4 ounce) full-fat sour cream
  • 1 cup (5 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
  • 1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup


  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  3. Melt the chocolate in the microwave or in a double boiler.
  4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  5. Mix in eggs and egg yolks one at a time until just combined.
  6. Mix in oil, vanilla, and sour cream until just combined.
  7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
  8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  9. Mix in water until just combined.
  10. Fill cupcake liners 2/3 full and put in the oven.
  11. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
  12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Source: http://www.cupcakeproject.com/

Slow Cooker Vanilla Bean Crème Brûlée

Crème brûlée may seem like a super fancy dessert, but it is actually one of the easiest desserts to make – especially when you make it in a slow cooker. It hardly uses any ingredients and it can even be made in a single bowl!

I developed this slow cooker vanilla bean crème brûlée recipe for the February/March 2017 issue of allrecipes Magazine! It’s part of a whole story I wrote on slow cooker desserts. Be sure to grab a copy off of a newsstand while it is still there.

One thing that I love about writing for magazines is that they do vigorous recipe testing before sharing the recipes. The version of the recipe that I’m sharing below is not my original version, but the one we ended up with after their tester added lots of little details to make sure that it was flawless. For example, in my original recipe, I didn’t strain the liquid before putting it into the ramekins (you can also skip this step, but the end result might not be quite as smooth). Likewise, their tester put a towel at the bottom of the slow cooker to keep the ramekins from sliding, which is a nice idea that I hadn’t thought of.

Because vanilla bean paste can be hard to find, the magazine suggested that people use vanilla extract. I strongly recommend that you use vanilla bean paste if you can find it. It will give you real vanilla bean specks in the dessert and an strong aromatic vanilla taste.

So here are some ingredients and instructions on how to make this kind of art.\


  • 4 large egg yolks
  • 1/4 cup + 4 teaspoons white sugar, divided
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla (or 1 tablespoon vanilla bean paste)
  • 1 2/3 cup cup heavy whipping cream


  1. Whisk together yolks, 1/4 cup sugar, salt, and vanilla in a bowl, then gently whisk in cream. Strain mixture into a liquid measuring cup.
  2. Line bottom of a 6-quart oval slow cooker with a folded kitchen towel to create a level surface so ramekins won’t slide around. Set 4 (4-ounce) ramekins on towel. Fill slow cooker with enough water to come halfway up sides of ramekins.
  3. Pour custard evenly into ramekins. Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on Low until custard is set but jiggles slightly, about 2 hours.
  4. Transfer ramekins to a rack to cool completely, about 45 minutes. Chill custards, uncovered, until cold, at least 3 hours.
  5. Sprinkle 1 teaspoon sugar evenly over each ramekin. Brûlée sugar with a culinary torch and serve immediately.

Source: http://www.cupcakeproject.com/

Pink Champagne and Chocolate Cupcake Jello Shots

I know that the pink in the image above looks like a silicone cupcake liner or maybe even a cupcake-shaped candle. It’s not!

All of the pink that you see is a champagne jello shot (made in a silicone cupcake liner)!! Crazy, right?

On top of the jello shot is a layer of chocolate – because we all know that chocolate goes with champagne. Then, I threw some buttercream on top – because, why the heck not?!

These pink champagne and chocolate cupcake jello shots are such a fun way to celebrate anything except a kid’s birthday!

When I told my dad that I was making cupcake-shaped jello shots, he warned, “You better make minis!” But, in truth, a champagne jello shot isn’t nearly as strong as a jello shot with hard liquor. You can have a whole cupcake (even several of them) without getting sloshed. So, I say, “Go big!”

I’m gonna share you the ingredients and instructions of this cupcake.


  • 8 fluid ounces champagne
  • 7 fluid ounces lemon S.Pellegrino (or any sparkling lemon seltzer water)
  • 2 tablespoons sugar
  • 3 packets unflavored gelatin
  • liquid pink food coloring
  • 3 ounces milk chocolate, melted
  • vanilla bean buttercream, to taste, optional


  1. In a small saucepan, add champagne and two fluid ounces of the S.Pellegrino.
  2. Empty gelatin packets on top and let sit for two minutes.
  3. Add sugar.
  4. Heat the saucepan on medium-low until gelatin and sugar are dissolved, gently stirring periodically. The mixture should not boil.
  5. Remove from the heat and mix in remaining five ounces of S.Pellegrino and food coloring.
  6. Blend the mixture in a blender until it is totally pink.
  7. Add jello to greased silicone cupcake liners and refrigerate for two hours or until set.
  8. Remove from silicone liners and dip tops of “cupcakes” in melted chocolate.
  9. Optionally, pipe buttercream frosting on top.
  10. Keep refrigerated until ready to serve.

Source: http://www.cupcakeproject.com/

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