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Are the Pebbles Fruity or Just Me?

As I sit here in the sunroom, watching the Michigan/Tennessee game with my husband (boy, it’s nice to be able to sit in the sunroom without the heater on) I reminisce over the day . . .

Did you know that I sat in my dogs water bowl today? Yep.  I was on the floor, cleaning off all the mud that my Siberian Husky, Jericho, had on his paws (he prefers walking through my garden rather than on the grass) when I backed up and sat in his water bowl. I can only imagine what he was thinking as I was sitting in his water dish. I’m so thankful he loves his fruity mommy.










So let’s move on from the fruity person to the Fruity Pebbles Cupcakes Recipe.

1. Mix cake mix, Crystal Light Fruit Punch powder and butter. Add eggs and water.


2. Crisco cupcake pan.  I found that if I use liners with gluten free mixes,  the mixes stick to the cupcakes and you lose half of the cupcake when you go to eat it.

3. Add Fruity Pebbles to the cupcake mix and slowly stir.


4. Pour batter directly into the grease cupcake tin cups. Fill close to the top (these will not rise very much).

5. Bake on 325 for 25 min.

6. Make the buttercream frosting using the above recipe. Mix in 2 packets of lemonade Crystal Light mix to make lemonade buttercream. Yum!


7. Carefully remove the cupcakes from the tin and put on a separate plate to cool.


8. Once cooled, place in a cupcake liner.

9.  In a freezer bag (such as ZipLock), cut the desired pattern for the desired design. Please see the tutorial for further explanation.

10. To make two tone colors, paint a stripe of your desired colors (I used pink and yellow icing gel) on opposite sides of the freezer bag and then fill with your buttercream and pipe.


Final Result . . . . .


After that sugar rush, Jericho is sleepy. Aawwwee.


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In an effort to expand my cake portfolio, I am currently offering my cake design services at cost (cost of ingredients, decorations, hardware). To take advantage of this offer, contact me with promo code PORTFOLIO and include the details of your request.

Thanks in advance!

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It’s Spring . . . and it’s snowing

DSC_1214Ahhhhh, Michigan.

So right after I wrote the ‘It’s Spring, It’s Spring’ post, it started to snow. And every day since, we’ve had pretty snow flurries. Pretty snow but cold temps. Nothing warms up the tummy like an old fashioned apple pie. Gluten-free, sugar free apple pie.

Blend one cup almond flour, one cup brown rice flour and 1 tablespoon arrowroot powder.







Add 8 tablespoons butter (I used I Can’t Believe It’s Not Butter with olive oil). Add 6 teaspoons of Stevia and 4 teaspoons of cinnamon. Mix until it is dough-like.


Press into a 9in deep dish pie pan. I used stoneware so I didn’t have to worry about oiling the pan. Prick the pie crust with a fork before baking so that no large air bubble form. Bake on 375 degrees until lightly brown. It will cook just a little more when you add the apples.


Peel and slice 4 medium organic Granny Smith apples.


Coat the sliced apples in 4 teaspoons of lemon juice, 2 tablespoons of cinnamon and 1 cup of Stevia. If you would like it sweeter, add more Stevia or more lemon for a tarter taste. Toss apples in mixture to thoroughly coat. Fill the pie crust with the apples.


In a small bowl make a crumble top to the pie. Mix together 1 cup of brown rice flour, 1/2 cup Stevia. Cut in 5 tablespoons of cold butter. Crumbles to the top of the pie.


Melt 2 tablespoons of butter in the microwave and, using a basting brush, coat the crumble with the melted butter to get a nice browned top. Bake on 375 degrees until the crumble top is browned.


Snuggle up with a nice warm blanket or gather together with your family and enjoy!


Gluten-Free, Sugar-Free Old Fashioned Apple Pie


1 cup almond flour
2 cups brown rice flour
1 Tbs. arrowroot powder
4 tsp. lemon juice
4 medium organic Granny Smith apples
1 1/2 – 2 cups Stevia
2 sticks unsalted butter (15 Tbs.)
3 Tbs. + 1 tsp. cinnamon

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It’s Spring, It’s Spring!!!

So there is two ways to look at this:

a) Spring cleaning, yay!! No, not really. or b) Warm sunshine = crisp breezes = bulbs and blooms = gardening = spring bloom cupcakes!!!

I’m going with b. Yes, definitely b. I love spring. New beginning, new hope, new birth . . . and new cupcakes!

Forgive the blurry cell phone pic. Do you like my blue daffodils? Smurfie daffodils.
Forgive the blurry cell phone pic. Do you like my blue daffodils? Smurfie daffodils.

Can you see this one a little better?

Pink and white buttercream rose.
Pink and white buttercream rose.

For the life of me I could not get the wrapper to release from the cupcake. I baked three boxes of devil’s food Betty Crocker boxed cake cupcakes and most of the cupcake stuck to the wrapper. So I googled the issue and I found that I shouldn’t use cupcake liners. Instead, I greased the cupcake pans with Crisco and put the batter directly into the pan and cooked the cupcakes on 325 degrees. They turned out perfectly!. Just don’t fill them over half way, otherwise you will get some elephant man looking cupcakes. Then put your cupcake in the liner after you have removed it from the pan.

For the cupcake filling I melted a box of Andy’s mints with one-half cup of milk. Add powdered sugar until the chocolate mixture is pudding consistency. Pour the chocolate mixture into a piping bag and using a Wilton 230 tip, fill each cupcake. Stop filling when you can see the cupcake expanding.

See the Buttercream Recipe that I use. It keeps its shape wonderfully!

Use a 104 Wilton tip for the roses, orchids, zinnias and daffodils and a 1M tip for the hydrangea. For some great tutorials, view the following:

How to Make Buttercream . . .





Very vibrant hydrangea
Very vibrant hydrangea

To make the two tone hydrangea, you will want to make the buttercream color that you want to be on the outside petals of the flowers, so for mine, blue. Put two to three large spoon fulls of the outside color into the piping bag. Rub the piping bag sides together so that the outside petal color smears to the insides of the bag. Take your second buttercream color for the inside of the petals, in my case yellow, and fill the middle of the same bag. It will be kind of messy, but don’t worry about getting it perfect. Just push the middle color down with your spoon in the middle of the first color. Close the piping bag and push all the colors down to the 1M tip. Push the squeeze the frosting against the cupcake, push the tip down (but do not touch the cupcake with the tip) stop squeezing the frosting and pull the tip up.

See these two tutorial videos to get a better idea. I don’t know about you, but I am a visual learner.

How to Make a Buttercream Hydrangea:

How to Make Two Tone Frosting:

Happy Piping!