This ‘Spoon Soup Saturday’ is dedicated to one of my most favorite things in the WHOLE WORLD…CAKE!!!!!!
I’ve said it before, I’ll say it again…”I’m a cake snob”. Cake is picky business! Those who know me well, know I can rail on about the horrors of *gasp!* Costco ‘cake’……I can’t even.
Stop the madness.
These are the cupcakes I made today for a friend’s baby shower Saturday morning. These little beauties are sour cream blueberry cakes with vanilla bean cream cheese frosting. CHECK OUT the MAGICAL sprinkles!!! I have Rosie at Sweetapolita to thank for those. These sprinkles are her ‘Fairy Tale Blend’. You can view and purchase the whole enchanting line here.
I must also give a grateful and heartfelt shout out to the Etsy shop: ‘Whimsies By Karen‘ for the cupcake toppers. WOW! Karen does beautiful work for an excellent price. I couldn’t have been any more pleased! Show her some love y’all! Visit her shop, you won’t be sorry (plus she lives in Arizona like me, so if she hasn’t died of heat exhaustion yet, she’ll hook you up!)
*hollow out opening in middle of cupcake & fill w/blueberry pie filling
*omit raspberry oil & replace with 2 tsp vanilla bean paste