Salted Caramel is probably one of the best definitions of “dessert trend” we’ll ever find. People have always loved caramel, but when you add a sprinkle of salt in the mix, it becomes an obsession.

Today, I’m sharing my next recipe for Salted Caramel Pretzel Cupcakes on Catch My Party!

The cupcakes start with a salty/sweet caramel batter. They’re then topped with Salted Caramel Buttercream Icing, crushed pretzel sticks, and a drizzle of Salted Caramel Sauce. Get on board!

Find the recipe here: Salted Caramel Pretzel Cupcakes

Simple Vanilla Layer Cake

• 1 C Butter
• 2 1/2 C Sugar
• 4 Eggs
• 4 Tsp Pure Vanilla Extract
• 2 1/2 C Flour
• 3 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 1 1/2 C Milk

Preheat your oven to 350 degrees.

Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla extract and mix well. In a separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of the milk and mix well. Add another third of the flour, mix, then add the remaining milk. Add the remaining flour and continue beating until well mixed.

Pour batter into 2 well greased round cake pans.

Bake for 18-22 minutes until an inserted toothpick comes out clean and tops are golden.

Once cakes have cooled, secure the first layer on a cake stand with a dollop of icing. Spread icing on top of the first cake and swirl in raspberry jam for filling. Top with the next cake layer. Using an offset icing spatula, ice the top and sides of the cake. Scrape off the excess icing, place the cake in the fridge to set, and then finish with another full layer of icing. Swirl additional raspberry jam and sprinkle sugar on top, if desired. Top with raspberries rolled in sugar.

Basic Buttercream Icing

• 1 C Butter
• 6-7 Cups Powdered Sugar
• 3 Tsp Pure Vanilla Extract
• 2 Tbsp Milk

Beat the butter and 1 cup of the powdered sugar. Add the extract and milk and continue beating. Continue to add powdered sugar until you reach your desired consistency.

I’m thrilled to be partnering with a great group of bloggers to be offering such an exciting giveaway! Whether you’re a food blogger, a professional photographer, or a mom, a camera you love should always be by your side. It’s all about capturing the moment, and now, you have an opportunity to use the exact equipment you want!

You have the opportunity to win a $1000 Photographer’s Dream Shopping Spree. You can pick out anything you like from DSLR cameras to camera bags to accessories and lighting and more. Or you can opt for $1000 USD transferred to you via PayPal so that you can shop to your heart’s content.

There are quiet a few amazing bloggers and vendors who came together to make this giveaway possible including Spaceships and Laser Beams, Yumtastics, Go Against the Grain, Life Revolves Around Them, Mimi’s Dollhouse, Not Just A Mommy, Angelina´s Dream Parties, Twinkled Spice Boutique, Hello My Sweet, Party Snobs, Inkberry Cards + Design, UR invited, Petite Bebe, Party Printables, Unlimited Party Themes, Party On! Designs, Vanessa Hankins Photography, My Garden Party, Dorothy Kurzydlowski Photography, Sugar Sugar Cakes, DimplePrints, Creative Juice Cafe, Miss Party Mom, PaperCandee, Creative Designs by Toni, Paige Simple Studio, Calamity Kate’s Kitchen, Simply Creative Printables,The Way The Cookie Crumbles, Michelle’s Party Plan-It, Paper and Style Co., And Everything Nice, Samantha Walker Designs, Simply Sweet Parties, Events by Kate, Cupcake Wishes & Birthday Dreams, One Inspired Party, Kima’s Konfections,This Nest is Best, Triple M Good Parties, and Myour Stories Designs. And that’s not even everyone!!!

More than 60 people are contributing to this contest. To see the complete list, take a look at the Rafflecopter form. As small businesses and blogs, we would never be able to offer such a cool prize, so it’s a lot of fun to be able to combine forces and give away something so special.

Prize Details:

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The winner will be selected randomly via Rafflecopter. The odds of winning are dependent on the number of people entering. Should the winning entrant(s) not respond within 48 hours of being emailed, another winner(s) will be selected. Please ensure spaceshipsandlaserbeams [at] gmail [dot] com is on your safe email list. We would hate to have to redraw another winner!

Rules:

This contest is open worldwide from May 17, 2013 at 12:01am EST to June 6, 2013 at 11:59pm EST. All entrants must be the age of the majority in their own country. Should unforeseen circumstances occur, this contest could be cancelled at any time. Void where prohibited by law.

Enter Using Our Rafflecopter Form

Good Luck!

a Rafflecopter giveaway

Disclosure: This blog did not receive any money to participate or promote this contest. This giveaway is in no way associated with Facebook, Twitter, Pinterest, PayPal, or any camera-related company. As one of many participants, we are not responsible for logistics or prize delivery. If you have any questions, please contact Stephanie at Spaceships and Laser Beams by emailing spaceshipsandlaserbeams [at] gmail [dot] com.

My next recipe is live on Catch My Party, and boy, is this one a doozy! Ever wonder why we can eat coffee cake, doughnuts, and cinnamon buns for breakfast, but it’s frowned on when we eat cupcakes? What gives? Or how about breakfast potatoes? Those are totally fine, but we can’t have french fries for breakfast? Who knows.

This next recipe for Cinnamon Roll Cupcakes just screams “Eat me for breakfast!” And I suggest you take that advice. These cupcakes start with a sweet cinnamon batter. They’re then topped with thick cream cheese icing, cake crumbs, and a buttery cinnamon drizzle. Get to it!

I grew up with a mom who would do anything for my sister and I. She would drive us wherever we needed to go, and even pick up friends along the way. In high school, I always found that many of my friends didn’t have that same luxury, and when I look back on it, gosh, my mom was (and still is) impressive! She drove me to band concerts, marching band rehearsals, picked me up from after-school theater rehearsal, came to watch the plays I designed costumes for, and everything in between. She has been there for me through everything I could ever need her for, and I’m incredibly proud to call her my best friend.

So today, I’m bringing you a round-up of my favorite mom-inspired recipes. Make them for your mom. Make them with your mom. Whatever you do, just cherish her, not only on Mother’s Day, but all year (and life) long.

Chocolate Covered Strawberry Cupcakes: I don’t know what lady wouldn’t love a strawberry cupcake smothered in a thick chocolate glaze. Top them with whole chocolate covered strawberries for the complete package.

Death by Chocolate Cupcakes: I don’t really think I need to explain this choice. Seriously? Chocolate? Women? Duh.

Blackberry Lemon Cupcakes: My mom hand-picked the berries I used to make these babies. Thank goodness she did!

Strawberry Coconut Cupcakes: Growing up, strawberry picking was always a tradition. Sharing that tradition with my family certainly inspired these sweeties.
Chocolate Salted Caramel Cupcakes: Once upon a time, my mom shoved a Salted Caramel Cupcake from Trophy Cupcakes into my face…in a Nordstrom dressing room. This is my role model.

Raspberry Oatmeal Jam Jams: These are a replicate of our absolute favorite cookies from Dooher’s Bakery in Ontario, Canada. We could eat the whole bag together.

There you have it. Bake one, or bake all! Whatever you do, be sure to take the time to tell your mom how rockin’ she is.

This weekend, I went out of town. I went to visit my parents, and I watched my dad play music for a crowd of people. I was hesitant to go at first, because of the long drive, but I’m thrilled I ended up going.

Driving across Washington state in late spring is absolutely beautiful. Everything is growing!
And while Washington isn’t exactly known for growing strawberries, I certainly take comfort in the fact that they’re here. It’s almost peak strawberry season! It’s time to eat!

I made these cupcakes to capture the simplicity of strawberries, and the great combination that is strawberry and banana. It’s a summer favorite for many, and it sure is for me too. Top simple banana cupcakes with fresh strawberry icing, and you have the perfect summer treat.

Strawberry Banana Cupcakes

• 1/2 C Butter
• 1 1/4 C Sugar
• 2 Eggs
• 2 Tsp Pure Vanilla Extract
• 1 1/4 C Flour
• 1 3/4 Tsp Baking Powder
• 1/4 Tsp Salt
• 3/4 C Milk
• 1/4 Tsp Salt
• 2 Ripe Bananas, mashed

Preheat your oven to 350 degrees.

Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla and mix well. In a separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of the milk and mix well. Add another third of the flour, mix, then add the remaining milk. Add the remaining flour and continue beating until well mixed. Beat in banana.

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden.

Once cupcakes have cooled, top with Fresh Strawberry Icing, a banana slice, and gold sprinkles.

Fresh Strawberry Icing

• 1/2 C Butter
• 2 1/2-3 Cups Powdered Sugar
• 1 Tsp Pure Vanilla Extract
• 1 Tbsp Milk
• 1/2 C Fresh Strawberries, chopped

Beat the butter and a 1/2 cup of the powdered sugar. Add the extract and milk and continue beating. Continue to add powdered sugar until you reach your desired consistency. Beat in chopped strawberries.

Let’s talk about the rainbow cupcake/cake craze for a minute, shall we? Some people love it. But some people hate it, and that just drives me nuts. I understand that you don’t want a ton of food coloring in your food. I totally get it. So use natural dyes instead! Don’t take it out on these bright, bold treats that will make even the grumpiest of old men smile.

That being said, my next recipe is up on Catch My Party! These Ultimate Rainbow Cupcakes are the absolute perfect addition to any party.
Go ahead, take a bite!

Visit Catch My Party for the full recipe!

I don’t think I have ever been more in love with a cupcake in my entire life. And who better to offer these cupcakes to than my MOM! That’s right, my next recipe is live on Catch My Party, and this one is for Mother’s Day!

These Chocolate Covered Strawberry Cupcakes are, well, just that. They start with a strawberry cupcake, which is then covered in a thick chocolate glaze. Deck it with a chocolate covered strawberry, and you have the perfect Mom’s day gift!
Get the full recipe at Catch My Party.

When you think rich, chocolately dessert, do you ever think about cookies? No. Not usually. It’s usually a chocolate milkshake, a chocolate and caramel cupcake, or a big, fat, tall slice of chocolate chocolate cake.

Cookies are a quick snack or a pick-me-up, if you will. They’re never considered top notch dessert material…until now.

I’m offering up a soft, chewy, chocolatey cookie to put at the top of your dessert list. Sandwich them with Marshmallow Icing and add a few sprinkles, and I don’t know what else you could possibly ask for.

Chocolate Marshmallow Sandwich Cookies

• 1/2 C Butter
• 1 C Sugar
• 1 Egg
• 1 Tsp Pure Vanilla Extract
• 1 1/4 C Flour
• 1/2 C Cocoa
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt

Preheat your oven to 350 degrees.

Cream the butter and sugar. Add the egg and extract and beat well. Add flour, cocoa, baking soda, and salt, and beat until a soft dough forms. Drop by tablespoons full on to a greased cookie sheet. Top with sprinkles, if desired. Bake for 10-12 minutes. Transfer cookies to a wire rack to cool.

Once cookies have cooled, spread Marshmallow Icing on the bottom of one cookie. Top with another cookie. Press together lightly, making sure the icing spreads all the way to the edge. Let icing dry for one hour.

Marshmallow Icing

• 1/2 C Butter
• 16 Large Marshmallows
• 3 1/2 C Powdered Sugar
• 2 Tbsp Milk
• 1 Tsp Pure Vanilla Extract

In a saucepan, melt 2 TBSP of butter. Add the marshmallows and stir continuously until marshmallows are completely melted.

Cream the remaining butter, then add half of the powdered sugar. Add the milk and vanilla extract and continue to beat. Beat in the melted marshmallows, then continue to add powdered sugar until you reach your desired consistency.

Every single time I tell someone I am a “blogger” I get swamped with questions. No, I don’t do it professionally. No, I am not making enough to skip having a “real job.” No, I don’t eat the entire batch of cookies/cupcakes/bars/cake.

My favorite question?

How do you come up with this stuff?

If I tell you, you may either be incredibly shocked or terribly disappointed.

It all comes from my brain! My big, bad, creative mind.

Seriously, I’m not really inspired by other dishes. I don’t go to a bakery I like and then go home and say, “I need to recreate that.” It just doesn’t happen that way for me.

I like dessert. I like dessert a lot. And my process simply employs my love of great flavors and my ability to combine them. Some are simple and totally normal, and some are completely out there. But when it comes down to it, everything I show you is incredibly delicious. And that’s all there is to it.

These cupcakes start with a simple moist chocolate cupcake. They’re filled with raspberry jam and then topped with sweet caramel icing. Drizzle them with a bit of extra caramel sauce, and top them with a sugared raspberry.

Raspberry Filled Chocolate and Caramel Cupcakes

• 1/4 C White Sugar
• 1/2 C Brown Sugar
• 3/4 C + 2 Tbsp Flour
• 1/4 C + 2 Tbsp Cocoa Powder
• 3/4 Tsp Baking Powder
• 3/4 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Egg
• 1/2 C Milk
• 1/4 C Saffola Oil
• 1 Tsp Pure Vanilla Extract
• 1/2 Cup Water, Boiling

Preheat your oven to 350 degrees.

Mix all dry ingredients together. Add egg, milk, oil, and vanilla extract and beat well. Pour in boiling water, and stir the batter until well combined.

Using a measuring cup, pour batter into a lined or greased cupcake pan. The batter will be very thin, which is fine.

Bake for 20-22 minutes. Let cool completely.

Once cupcakes have cooled, scoop out the middle of a each cupcake using a melon baller or cupcake corer. Fill cupcakes with raspberry jam. Top with caramel icing, remaining caramel sauce, and a sugared raspberry.

Caramel Icing

• 1/2 C Butter
• 4 1/2 C Powdered Sugar
• 1 Tsp Pure Vanilla Extract
• 3 Tbsp Caramel Sauce (recipe follows)

Beat the butter and a 1/2 cup of the powdered sugar. Add the extract and Caramel Sauce and continue beating. Continue to add powdered sugar until you reach your desired consistency.

Caramel Sauce

• 4 Tbsp Butter
• 3/4 C Brown Sugar
• 1/2 C Milk
• 1/2 Tsp Pure Vanilla Extract

Melt butter on low in a saucepan. Once melted, add brown sugar, milk, and vanilla and whisk together. Cook for 5 minutes on medium heat. Remove from heat, stir, and then let cool.