Cupcakes for the CURE

Today our Relay For Life team held a wonderfully successful garage and bake sale. When our team captain asked for volunteers to bake, who do you think raised her hand and volunteered cupcakes? Me of course! I love excuses to make cupcakes, but today’s was extra sweet. One hundred percent of the amount donated today went to our Relay team’s fund raising efforts for the event next weekend.

Of course I wanted to come up with a cute topping. So I used the American Cancer Society’s colors to inspire the toppings. We used red, blue and purple sprinkles. And I placed a gummy Lifesaver candy on top of each cupcake, because that’s what we are fighting back to do, save lives.

Saving lives, one cupcake at a time

Saving lives, one cupcake at a time

I’d like to say a very special “thank you” to everyone who supported our event today with donations. And also to Megan, who helped me bake cupcakes yesterday and whip up some yummy frosting. Click “more” to read the recipe. Enjoy!

Chocolate Cupcakes with Creamy White Frosting

adapted from: Martha Stewart’s Versatile Vanilla Cake


1 cup unsalted butter, room temp.
2 cups flour
1/2 tsp baking soda
1/2 tsp baking soda
1/2 cup good quality powder cocoa
1 tsp salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp pure vanilla extract
1 cup buttermilk


Baking for the CURE!


Preheat the oven to 350 degrees. Line 2 cupcake pans with cupcake liners. In a medium bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. In your mixing bowl, beat the butter and sugar just until light and fluffy. Mix in (on low speed) the eggs and egg yolks, one at a time. (don’t doubt Martha, just follow!). Beat in vanilla. Mix in the flour and buttermilk by alternating between the flour mixture and the buttermilk, beginnning and ending with the flour mixture. Divide the cupcakes between the cupcake liners. Tip: use a ice cream or cookie scoop to evenly distribute the cupcake batter. You only want to fill the liners about 3/4 of the way full. Bake on the middle rack of the oven for 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely and then frost (recipe below) and then sprinkle with your favorite toppings.


1 cup shortening
1 1/2 tsp vanilla extract
1/2 tsp coconut extract
4 1/2 cups sifted powdered sugar
3 to 4 tbsp of milk

In a mixing bowl, beat shortening, vanilla, coconut extract for 30 seconds on medium speed. Slowly add half of the sugar, beating well. Add 2 tbsp of the milk and gradually beat in remaining sugar and 1-2 tbsp more milk to reach a good consistency for spreading. Makes 3 cups. Tip: add any color food dye to the frosting as a final step if you desire a colored frosting.

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