Chocolate Whiskey Cupcakes

Just in time for St. Patrick’s Day, I bring you Chocolate Whiskey Cupcakes. These cupcakes are extremely moist and rich, and came out almost fudge-like. The flavor of the whiskey in the actual cupcake isn’t super strong, but I topped these with a chocolate sour cream frosting and a Jameson glaze, and they were the perfect St. Patty’s Day treat. Recipe below!

Chocolate Whiskey Cupcakes (Modified from Annie’s Eats): 

  • 1 cup unsweetened cocoa powder
  • 2 tsp. instant coffee
  • 1 cup boiling water
  • ½ cup sour cream
  • 3 tbsp whiskey
  • 1¼ cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 2 sticks unsalted butter, at room temperature
  • 1¾ cups sugar
  • 2 large eggs Continue reading

Foodspotting Cake Project

I was honored to be part of Foodspotting‘s 2nd Anniversary party last weekend at Khyber Pass Pub. For those of you who may not know, Foodspotting is an app that lets you find and share dishes at restaurants using photos. Not only is it an awesome app, but it’s a great community. In Philly, there is a group of Foodspotters who have regular eat-ups. I’ve made some amazing friends through this community, and was more than happy when I was approached about making a cake for Foodspotting’s 2nd Anniversary party. Continue reading

Strawberry Champagne Cupcakes

Coming up with a cupcake to bring to a New Year’s Eve party isn’t the easiest of tasks. There’s not really a flavor or theme synonymous with the holiday… except champagne. When it comes to champagne, I’ve had plenty of success incorporating it into batter, but not so much when it comes to icing. The alcohol tends to break down the butter in the icing and makes it look curdled. I knew I had to tackle champagne frosting again, but this time I crowd-sourced to twitter for some help. After a few people suggested cooking down the champagne into a syrup, I had a gameplan.

To accompany my champagne frosting, I made a strawberry cupcake. This gave me a chance to use my new Kitchen Aid food processor, which I’m in love with. It’s so quiet!  I modified the recipe from a Sprinkles recipe to make it a bit more moist, and have a bit more strawberry flavor to it. I’ve never actually had a cupcake from Sprinkles, but if what they sell in the store comes from these recipes they publish, people must really love dry cupcakes. I also added some red food coloring to make the batter a nice pink color. It looked a bit on the grey side without the coloring. The cupcakes had a great texture and a perfect rise on them. Continue reading

Welcome to my blog!

Thanks for checking out my new blog. I know what you’re thinking…. ‘oh great, another food blog.’ Believe me, I had the same thought. But hopefully I’ll be able to keep it varied enough to make it interesting for both of us.

Here’s everything you need to know about me:

My name is Jackie. I’m a 27-year-old Philly girl, born and raised in the suburbs, currently living in center city. I spend my days working for a publishing. Nights and weekends are reserved for running, eating, cooking, the Phillies, and quizzo.

I am a lover of most things food-related. I cook for my friends and family whenever I get a chance. A few years ago, I got into cake decorating and baking, and opened my own cupcake catering business, Cupcake Karma. It was definitely a learning process. I learned that turning a hobby into a business can really take the fun out of it. So I have taken a step back to refocus and remember what I loved about it all.

Somewhere along the line, I picked up running. Originally, I was just fed up with being overweight and running was the only way I could think of to shed some pounds. 80 pounds and a few years later, I can’t imagine my life without it. I completed my first marathon a month ago, and almost immediately after I finished, I signed up for the next.

I look forward to sharing my race successes and failures, recipes, restaurant reviews, and other food/cupcake/running related tidbits with you all.