Baby B and His Birthday Cupcakes

It is hard for me to wrap it around my head that Alistaire turned a year old today. Everything that went so slowly with my two oldest just seemed to fly with him. Where they walked steady at a normal rate, little man tears around and barely teeters or falls, and has walked since he was 10½ months. I crossed my fingers he would fit in his 1st birthday onesie this morning, it was a tight squeeze ;-) It will be interesting to see his height and weight next week, at his 1 year checkup.

(Where does “B” come from? It was Walker’s name for the Baby, when he came home)

B1

He was my biggest baby, 10 lb., 7 ounces born at 38 weeks and well over 22″ long. He came out ready to take on the world….or at least it felt like that. He is my little snuggler. If I was given a gift, it was getting a baby that loves me so much.

B9

After going through a 3-ring circus I got all the boys together and tried to get at least one photo where they all smiled. Oh well. Two out of three is just fine. Hah….

B2

Alistaire (1), Ford (15), and Walker (almost 3).

Walker decided B needed balloons. Lots of them. We all know who is playing with them, right? Yes.

B5

Cupcakes? Of course! I took a well-tested and favorite vegan vanilla recipe of mine, and changed it up a bit, decorated in blue for my little man.

B8

Coconut-Vanilla Cupcakes
Ingredients:

  • 1 cup unsweetened almond milk
  • 1 Tbsp white vinegar
  • 1¾ cups white whole wheat flour
  • 2 Tbsp cornstarch
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1/3 cup virgin coconut oil, melted
  • ¾ cup Coconut Palm Sugar or my favorite, Wholesome Sweeteners
  • 1 Tbsp pure vanilla extract

B6

Directions:
Preheat the oven to 350° and line a 12 cup muffin tin with liners (used Reynolds StayBrite).
Stir the vinegar into the milk, let sit for 5 minutes.
In a large mixing bowl, whisk the dry ingredients together.
In a medium mixing bowl, whisk the milk mixture, oil, sugar and vanilla together till smooth. Pour on top of the dry ingredients, whisk till combined.
Divide evenly between the prepared cupcake liners (use a disher for best results).
Bake for 20 minutes or a toothpick comes out clean – be careful they do not over bake.
Let cool for a few minutes, then transfer to a cooling rack. Frost when cool.
Makes 12 cupcakes.

B7

Vanilla Frosting

Ingredients:

Directions:

Beat sugar through salt together with a hand mixer, till smooth. Color as desired.

Frosting will be stiff, for piping. If desired, add more milk for a creamier frosting.

Pipe frosts 12, spread on, will cover up to 24.

The finishing sugar is via Wilton (the clear is dye free).

Little man enjoying the rare winter sun….

B3

~Sarah

Fears, Rain & Cupcakes

The past 9 days have been unnerving to say the least. Alistaire fell backwards and smacked his head on my desk leg (the cool design from Costco was apparently not such a great idea, it has “X” legs). After a couple of Dr. visits to watch the lump on his head, and then x-rays on Tuesday (that was very traumatic – he howled and howled and I felt horrible having to hold him down), his pediatrician wasn’t sure. They couldn’t see any fractures and overall the baby was feeling great. After the Dr. had a conference with the specialist in Tacoma they decided to wait. But holy his head looked awful. He had a HUGE lump on the side/back of his head that only stabilized in size today.

Daddy’s hat covers a multitude of lumps!

LittleBuddy

Yesterday our Doctor called us and said he had a conference with another colleague, this time at Seattle Children’s Hospital. They recommended we bring him in for more testing, to rule out any internal pressure, under the skull. We took the risk of a CT Scan so we could get a better look.

The good news?

No internal pressure. No fractures. Just one hell of a swelling, which could be seen in the scans. For me, the scans were worth it. It allowed that tight feeling across my body and head to dissipate. To breathe again. To not be hyper-freaked that the swelling would get even bigger.

The downside is it is basically blood. And it is going to take a good amount of time to come down. He might get left with a small reminder of it above his skull, calcified. That’ll be a family lore to tell for years!

The happiness of my week was that. And then he walked last night!! By himself!! Those first steps :-) So happy!

Lilbuddy2

“Coffee with Momma is the best!”

After so many stressful and sleep-deprived nights, filled with storms of thundering rain and snow, walking out of the hospital this afternoon to clear skies and dry roads was wonderful. And it seemed fitting to come home to what I had baked last night. I have said it before, when I am stressed, creating is an outlet for me. And due to my stress I had forgotten about a bunch of bananas. They were at that stage. The one where if you don’t make banana bread/muffins/cupcakes then the next day your compost bin is burping after eating up $3 of organic vittles (that might be the fat squirrels that chewed a hole into our bin)……So I got busy and made an inspired banana cupcake, moist inside with a snappy frosting on top. And oh yeah, they are vegan friendly to boot. And very toddler n’ teen approved.

BCC1

Banana Cupcakes

Ingredients:

  • ¾ cup really ripe banana, measured after mashing (about 2)
  • ¼ cup neutral oil
  • 2/3 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 1¼ cups white whole wheat flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • ¼ tsp baking soda
  • ½ cup walnuts

Directions:

Preheat oven to 350°, line a 12 count muffin tin with foil lined papers.

Place walnuts on a small baking sheet, toast in oven for 5 minutes. Remove and let cool a bit, then finely chop in a mini food chopper.

Whisk wet ingredients smooth in a medium bowl.

Whisk dry ingredients together in a large bowl, add in walnuts, then wet ingredients, Stir till just mixed.

Divide evenly between liners, about ¼ cup per liner.

Bake for 20 to 22 minutes, until a toothpick comes out clean and tops are not damp. Let cool for 10 minutes, transfer to a cooling rack. Once cooled, frost as desired.

Makes 12 cupcakes.

BCC2

Maple Cream Frosting

Ingredients:

Directions:

Beat shortening with a hand mixer until smooth. Beat in salt and maple syrup, then add in sugar. Slowly add the milk, as needed, beating till smooth and just spreadable.

Spread on cooled cupcakes as desired. If piping, add a bit more milk.

Decorate as desired. banana chips make a nice edible topper.

~Sarah

PS: Don’t forget to enter for a chance at a copy of Vegan Slow Cooking – 2 more days left!

Vegan Cupcakes: Double ‘Nog Cakes

Further inspired by my love of So Delicious Coconut Nog, I came up a cupcake and frosting recipes featuring its deliciousness. Are these health food? Duh, no. They are cupcakes, people! Although the cakes themselves are reasonable enough and I made them with white whole wheat flour. If you haven’t found a love of whole wheat yet, all-purpose flour is fine. Or go for a combo!

They did make a little someone very happy. All I can figure out is my two youngest have no immunity built up. I took them to the gym daycare this week and within hours they were not feeling well. Walker spent most of Wed. and Thursday snoring on the couch, burning up an icky fever. (He had on a puffy vest under his heavy coat)

Today he feels great and happily is enjoying his ‘yum-yum‘. Alistaire is feeling better as well, but has an icky cough – so much I took them in to the Doctor, to make sure it wasn’t Whooping Cough. For now it is a virus, the one that has hit hard all over. Hence, I was feeling majorly sorry for myself and for them. So cupcakes seemed necessary. My Mom used to make us goodies when we felt bad ya know!

Double ‘Nog Cupcakes

Ingredients:

  • 2 cups white whole wheat flour or whole wheat pastry flour
  • ¾ cup Coconut Palm Sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup Coconut Nog, room temperature
  • ¼ cup organic virgin coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1 tsp white vinegar

Directions:

Preheat oven to 350°, line a 12 count muffin tin with liners (I have become a huge fan of Reynolds® StayBrite. They are heavy weight and peel right off cupcakes! While more expensive than regular liners, I feel they are worth it, look for them in the baking aisle.)

Whisk the dry together in a large mixing bowl. Whisk the nog and oil together, add in vanilla and vinegar, stir into dry till just mixed (it will be a thick batter). Evenly divide between tins. Bake for 20 to 25 minutes until a toothpick comes out clean Let cool for 5 minutes, transfer to a cooling rack. Once cool, frost as desired.

Makes 12 cupcakes

‘Nog Frosting

Ingredients:

  • 1 pound powdered sugar, preferably organic
  • 1/3 cup organic virgin coconut oil, solid (room temperature)
  • 4 to 6 Tbsp Coconut Nog
  • ¼ tsp fine sea salt

Directions:

With a hand mixer, beat the oil and salt together, slowly add the powdered sugar in, till fully mixed (it will be stiff) Add in 4 Tablespoons Nog, beat in. Add more as needed, to achieve spreading texture. You will want it to be still a bit stiff, it softens as it warms up.

Once cupcakes are cool, frost as desired. Refrigerate cupcakes uncovered to set, store loosely wrapped in the refrigerator.

~Sarah

Dark Chocolate Cupcakes (Vegan Friendly)

As I was trying to pop out the cupcakes to cool I had Walker attempting to climb up my pants to get one. Hmmmm. Well at least someone appreciates me ;-)

I didn’t frost the cakes, just a little sprinkling of powdered sugar, although frosting would have been nice but I wanted to freeze most of the cakes for Ford’s lunches this fall!

Dark Chocolate Cupcakes

Ingredients:

  • 2 cusp boiling water
  • 1 cup unsweetened cocoa powder
  • 2¾ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 2 sticks Earth Balance buttery stick
  • 2¼ cups granulated sugar
  • ¾ cup unsweetened applesauce (about 2 single serving tubs)
  • 1½ tsp pure vanilla extract

Directions:

Preheat the oven to 350° and line muffin tins with paper liners.

In a medium mixing bowl whisk the boiling water and cocoa powder together, set aside to cool down.

In another medium mixing bowl sift the flour, soda, baking powder and salt together.

In a stand mixer bowl add the butter and sugar, beat until light. Add in the applesauce and vanilla, beat on low until combined.

Add the flour mixture and the cocoa alternately, beating until mixed.

Fill each liner with about ¼ cup batter (about 2/3 full).

Bake for 20 to 25 minutes or until a toothpick comes out clean. (My batch took 25 minutes)

Let cool for a few and then transfer onto cooling racks.

Makes 30 cupcakes. (Which freeze well)

~Sarah

Cinnamon Vanilla Cupcakes with Vanilla Buttercream Frosting

I was in the mood to make cupcakes today and made a variation of the classic vegan vanilla cupcake, topped high with fluffy vanilla buttercream frosting. Yum!

Cinnamon Vanilla Cupcakes

Ingredients:

  • 1 cup original almond milk
  • 1 tsp apple cider vinegar
  • 1/3 cup canola oil
  • ¾ cup granulated sugar
  • 1 Tbsp pure vanilla extract
  • 1¼ cups all-purpose flour
  • 2 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Directions:

Preheat the oven to 350° and line a 12 cupcake tin with paper liners.

Add the vinegar to the almond milk and let sit for a few minutes to curdle.

Beat the sugar, oil, vanilla and soured milk until smooth in a stand mixer bowl.

Sift the dry ingredients into a small mixing bowl, add to the wet and beat till just smooth.

Divide equally between the liners.

Bake for 18 to 22 minutes or until a toothpick comes out clean (do not over bake though, mine took 20 minutes). Let cool for a few minutes and then transfer to a cooling rack.

Makes 12 cupcakes.

Vanilla Buttercream Frosting

Ingredients:

  • 1 stick Earth Balance Buttery stick
  • 2¼ cups powdered sugar
  • 1 Tbsp original almond milk
  • 1 tsp pure vanilla extract

Directions:

In a stand mixer bowl beat the buttery stick until light and smooth.

Add in the sugar and beat on low until mixed in, add the milk and vanilla, beat in and then turn up to high and beat for a couple of minutes, until light and fluffy.

Tops 12 cupcakes.

~Sarah

German Chocolate Cupcakes

I tried out a couple more recipes out of Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule this morning, combining the basic chocolate cupcake and the uber-delicious coconut pecan frosting. Delicious! I did some tweaking to the frosting and maybe one might argue that it isn’t the same, it was delicious – more delicious than any other german chocolate frosting I have made so far! So if you want the real recipe and not my tweaked one, go get a copy of the book. Which you should anyways :-D

PS: Why did I tweak it? The coconut was bad enough for us so I figured dumping the coconut milk called for and using almond milk was a better choice to at least cut back some of the saturated fat.

Basic Chocolate Cupcakes (Page 37)

Ingredients:

  • 1 cup plain almond milk (Used Silk brand, can use any non-dairy you prefer)
  • 1 tsp apple cider vinegar
  • ¾ cup granulated sugar
  • 1/3 cup canola or vegetable oil
  • 1½ tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Directions:

  1. Preheat the oven to 350° and line a 12 count muffin tin with paper liners.
  2. Measure the almond milk into a glass measuring cup, add in the vinegar and stir. Let sit and curdle for a few minutes.
  3. In a medium mixing bowl sift the flour through salt together.
  4. In a large mixing bowl whisk the sugar, oil and vanilla together. Add in the curdled milk and whisk until the sugar is dissolved.
  5. Add the dry ingredients to the wet and whisk until a smooth batter forms.
  6. Using a disher divide the batter evenly between the liners.
  7. Bake for 15 – 25 minutes or until a toothpick comes out clean. (Mine took 25)
  8. Let cool for a couple of minutes, transfer to a cooling rack.

Makes 12 cupcakes.

Coconut Pecan Frosting (Based somewhat on page 147)

Ingredients:

  • ¼ cup plain almond milk (or favorite non-dairy milk)
  • 2 Tbsp cornstarch
  • Pinch of kosher salt
  • ¾ cup plain almond milk (or favorite non-dairy milk)
  • ¾ cup + 2 Tbsp brown sugar, packed
  • 1 ½ cup finely shredded sweetened coconut
  • ½ cup pecans, finely diced (used food chopper)
  • 1 tsp pure vanilla extract

Directions:

  1. In a small bowl whisk the first almond milk with the cornstarch and salt until smooth, set aside.
  2. In a heavy medium saucepan heat the ¾ cup almond milk and sugar, stirring till smooth, over medium heat. Bring to a boil, turn down to low and cook for 5 minutes, whisking often.
  3. Whisk the cornstarch mixture again and slowly pour into the sugar mix, whisking constantly.
  4. Let cook for 7 minutes longer, whisking constantly.
  5. Take off the heat, add in the pecans and vanilla, beat in, then add the coconut. Stir well to coat the coconut.
  6. Let sit on the counter until room temperature, stirring occasionally. To speed up the cooling transfer to a clean dish.
  7. Once cooled frost your cupcakes. I used a 1 Tablespoon disher to scoop up generous scoops and then spread it with a spatula.
  8. Top with a whole pecan if desired.

~Sarah

Double Peanut Butter Cupcakes – Only For Those Who LOVE PB!

Feeling inspired this afternoon I tried out another recipe from the bestest cupcake recipe book ever, Vegan Cupcakes Take Over the World. I know I sound like a rabid fan-girl but lets just say I ♥ the recipes! I took a couple of recipes and matched them up, so that we had a double peanut butter treat. Fair warning, the cupcakes are a bit er..oily…so consider using double liners when baking as it helps absorb it.

One note: I left the shortening out of the frosting that was called for. Is it needed? Maybe, maybe not. I just didn’t have any on hand so I didn’t worry! What is nice about the frosting is it isn’t as sweet as most buttercreams, the sugar is pretty low overall. I also used chunky and it was fine.

Peanut Butter Cupcakes (Based on page 59′s recipe)

Ingredients:

  • ¾ cup unsweetened soy milk
  • 2 tsp apple cider vinegar
  • ½ cup natural chunky peanut butter (used Adam’s)
  • 1/3 cup canola oil
  • 2/3 cup granulated sugar
  • 2 Tbsp molasses
  • 1 tsp pure vanilla extract
  • 2 tsp ground flaxseed meal
  • 1 cup + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Directions:

  1. Preheat the oven to 350° and line a shiny metal muffin pan with double paper liners.
  2. Measure the soy milk in a glass measuring cup, add in the vinegar and let sit till it curdles.
  3. In a large mixing bowl beat the peanut butter, oil, sugar, molasses, vanilla and flaxseed until well combined. Stir in the soy milk mixture.
  4. In a small mixing bowl sift the flour, baking powder, baking soda and salt together.
  5. Add the dry ingredients to the wet and stir until just mixed.
  6. Divide evenly between the liners and bake for 23 – 30 minutes (check at 23) until a toothpick comes out clean.
  7. Let cool before frosting.

Peanut Butter Buttercream Frosting (Based on page  151′s recipe)

Ingredients:

  • ¼ cup Earth Balance Buttery Stick
  • 1/3 cup natural chunky peanut butter (used Adam’s)
  • 1 Tbsp molasses
  • 1 ½ tsp pure vanilla extract
  • 1 ¼ cups sifted powdered sugar
  • 1 – 2 Tbsp unsweetened soy milk

Directions:

Put the Earth Balance and peanut butter in a stand mixer bowl and beat till smooth, add in the vanilla and beat to mix. Slowly add the powdered sugar and beat in, it will be very stiff. Slowly add in the milk and beat till smooth on high, scraping often. If the frosting is too thin, add in another ¼ cup sugar.

Spread on the cooled cupcakes.

~Sarah

Cakes For My Little Birthday Boy

My baby is 1 today! Where did this year go? Somewhere fast or at least that is Walker zipping around!

I made two batches of the same batter this morning – one for Walker’s three layer mini cake and then a set of cupcakes to go around it. Due to using a vegan recipe I did it in two batches, upsizing doesn’t always work and well, I didn’t want to risk any boo-boos today! The first batch I made his mini cakes and the second I did the cupcakes and baked them separately. I did vanilla because…well….er….I hate messes and babies love to have fun smashing! At least vanilla cleans up easier.

For the mini cakes I picked up a set of Mini Round Pans from Wilton, they are 4″ across.

Vegan Vanilla Cupcakes/Mini 3 Layer Cake

Ingredients:

  • 1 cup vanilla soy milk
  • 1 tsp white vinegar
  • 1¾ cups all-purpose flour
  • 2 Tbsp cornstarch
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1/3 cup canola oil
  • ¾ cup sugar
  • 1 Tbsp pure vanilla extract

Directions:

  1. Preheat the oven to 350° and line a 12 cup muffin tin with papers for cupcakes or spray three 4″ cake pans with cooking spray. For the mini cakes place the pans on a half baking sheet.
  2. Stir the vinegar into the soy milk and let sit for 5 minutes.
  3. In a large mixing bowl sift the dry ingredients together.
  4. In a medium mixing bowl whisk the soy milk mixture, canola oil, sugar and vanilla together till smooth. Pour on top of the dry ingredients, whisk till combined.
  5. Divide evenly between the prepared cupcake liners (use a disher for best results), for the min cakes divide the batter evenly between the pans, there will be a bit left over – if desired bake that in a silicone cupcake liner next to the cakes.
  6. Bake for 20-25 minutes for the cupcakes, about 30 minutes for the mini cakes or a toothpick comes out clean – be careful they do not over bake, they will have a golden color on top.
  7. Let cool for a few minutes, then transfer to a cooling rack for the cupcakes. For the mini cakes let cool in pan on a cooling rack, then carefully remove.

Makes 12 cupcakes or 3 mini layer cakes.

Vanilla Butterycream Frosting

Ingredients:

Directions:

In a stand mixer beat the buttery spread until light and fluffy. Add in the sugar 1 cup at a time until blended, add in vanilla, beat in. Thin with milk until desired consistence (I used one Tablespoon). Spread as desired.

Makes enough for 24 cupcakes (two batches of the cake recipe above).

Making the mini cake:

After the cakes have cooled carefully cut off the cupcake top, so that all 3 cakes are flat and level. A serrated knife works well. Place a little frosting on a plate to act as the glue, lay one layer on top. Put a filling on top, then another layer, then frost that, then the third layer. Frost the top and then the sides. Pipe frosting around the base and sprinkle decorating sugar as desired.

Using up the tops:

No need to waste them! After all, is not the top the best part of any cupcake or muffin? Frost and decorate as desired!

~Sarah

Vinegar Based Vegan Chocolate Cupcakes

An easy to make recipe for 12 vegan friendly cupcakes using the vinegar method – that is where you curdle your non-dairy choice of milk with vinegar, giving the results similar to buttermilk based cupcakes. Any way you look at it…yum! The frosting recipe will be coming up soon with more photos.

Vegan Chocolate Cupcakes

Ingredeints:

  • 1 cup light vanilla soymilk (Used Silk brand, can use any non-dairy you prefere)
  • 1 tsp apple cider or white vinegar
  • ¾ cup granulated sugar
  • 1/3 cup canola or vegetable oil
  • 1½ tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Directions:

  1. Preheat the oven to 350° and line a 12 count muffin tin with paper liners.
  2. Measure the soymilk into a glass measuring cup, add in the vinegar and stir. Let sit and curdle for a few minutes.
  3. In a medium mixing bowl sift the flour through salt together.
  4. In a large mixing bowl whisk the sugar, oil and vanilla together. Add in the curdled soymilk and whisk until the sugar is dissolved.
  5. Add the dry ingredients to the wet and whisk until a smooth batter forms.
  6. Using a disher divide the batter evenly between the liners.
  7. Bake for about 20 minutes or until a toothpick comes out clean.
  8. Let cool for a couple minutes, transfer to a cooling rack. Once cooled frost if so desired.

Makes 12 cupcakes.

~Sarah

Vegan Pumpkin Cupcakes and Cream Cheese Frosting

The cupcakes are vegan, the frosting can be vegan if you want it to be or you can have it with real cream cheese. As always, I am flexible with how I cook and with my ingredient choices,.

Vegan Pumpkin Cupcakes

Ingredients:

  • 1 cup canned pumpkin purée
  • 1/3 cup canola oil
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • ¼ cup light vanilla soy milk
  • 1 tsp pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp freshly ground nutmeg
  • 1/8 tsp ground cloves
  • ¼ tsp kosher salt
  • ½ tsp baking powder
  • ½ tsp baking soda

Directions:

  1. Preheat the oven to 350° and line a 12 count muffin pan with double paper liners.
  2. In a large bowl whisk the pumpkin through vanilla together, until smooth.
  3. In a medium mixing bowl whisk the dry ingredients together.
  4. Add the dry to the wet and stir with a whisk until just mixed (a few small lumps are OK).
  5. Divide evenly between the prepared cups, a large disher helps.
  6. Bake for 25 to 30 minutes, or until the tops are firm to touch and a toothpick comes out clean (check 3 – 4 cupcakes to be sure).
  7. Let cool on the counter for a few minutes, then transfer to a cooling rack.

Makes 12 cupcakes.

Cream cheese Frosting (or shall I say glaze?)

Ingredients:

  • 1 ounce cream cheese, vegan or regular dairy low-fat
  • 1 Tbsp tub margarine “butter” spread (heart healthy preferably)
  • 1 Tbsp pure maple syrup
  • ¼ pure vanilla extract
  • 1 cup powdered sugar

Directions:

  1. Beat the cream cheese and butter spread until fluffy, add in the maple syrup and vanilla, beat till combined.
  2. With the mixer on low add in the sugar and beat in, once absorbed turn up to high and beat for 2 to 3 minutes.
  3. Spread on cooled cupcakes, it will run over the side a bit before it hardens up.
  4. Store in the refrigerator.

Glazes 12 cupcakes.

~Sarah

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