Made from scratch gourmet filled cupcakes We are now baking our delicious desserts exclusively for Constant Spring in Downtown Goshen.
We are also baking various treats besides cupcakes. As it turns out we are no longer taking private orders or selling at the Goshen Farmers' Market.
Happy First Friday! The cupcakes flavor of the month for July is Strawberry Lemonade! It tastes like summer. It's a strawberry cupcake, filled with lemon curd, topped with strawberry buttercream and candied lemon peel. Treat yourself to a cupcake tonight at Constant Spring!
The Cupcake of the Month flavor for June is Funfetti with vanilla pastry cream filling and milk chocolate buttercream. It's mine and Michael's birthday month and funfetti is our favorite cake. Also available this week is Lemon Blueberry cake with vanilla cream cheese buttercream! : )
This week at Constant Spring we have S'mores Krispy Treats, they have crushed up graham crackers, chocolate chunks, and extra marshmallows in them. We have our cupcake of the month Chocolate Peanut Butter Cupcakes available as well! Come in and indulge your sweet tooth this week! 😃
We are trying something new at Constant Spring that we are pretty excited about. Cupcake flavor of the month! Happy Dance Cupcakes will now be available every week along with a rotating weekly Happy Dance dessert in the form of cake or bars of some kind. The flavor of the month for May is Chocolate Peanut Butter. And our featured dessert this week is Carrot Cake with Cream Cheese Buttercream.Enjoy! Happy First Friday y'all!
This week at Constant Spring, we have Lemon Blueberry Cake with vanilla cream cheese buttercream!
Birthday Cake Rice Krispy Treats are at Constant Spring this week 😃
This week we've got Chewy Oatmeal Fudge Bars at Constant Spring 😊
We are now baking our delicious desserts exclusively for Constant Spring in Downtown Goshen. We are also baking various treats besides cupcakes. As it turns out we are no longer taking private orders or selling at the Goshen Farmers' Market.
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Constant Spring now has homemade Funfetti Cupcakes with vanilla pastry cream filling and chocolate buttercream as well as Raspberry Apple Crumble bars. Made with Honey Crisp and Granny Smith apples and fresh grated ginger which gives them a tiny bit of heat. Enjoy everyone and let me know what you think. 😃👍🏼
Hello everyone! This week at Constant Spring they have Chocolate & Salted Caramel Cupcakes and Spiced Pear & Oat Blondies. They are so delicious! It's spiced pear cake (with chunks of actual fresh Bosch pears) meets oatmeal cookie/blondie with an oatmeal crisp topping. Enjoy! 😃
So excited to be back in the wonderful community of Goshen and to be baking sweet treats exclusively for Constant Spring. This week there will be Irish Car Bomb Cupcakes, Lemon Bars, and Triple Decker Ooey-Gooey Bars (Layers of chocolate chip cookie, Oreo, and brownie).
Enjoy!
http://www.writingwaves.com/blog/2015/1/27/sharing-some-love-with-red-velvet-cupcakes
Feel like making a homemade treat for your sweetheart? Here's my recipe for red velvet cupcakes with a surprise chocolate truffle center.
A little recipe to keep you warm : )
http://www.writingwaves.com/blog/2015/1/10/the-best-soup-weve-ever-met
Stay warm and cozy with this delicious and nutritious vegetable soup recipe.
New post up on the blog with recipes for my Vanilla Orange Chai Spice Biscotti and Rosemary Lemon Shortbread Cookies. Happy baking!
http://www.writingwaves.com/blog/
Vanilla Orange Chai Spice Biscotti & Rosemary Lemon Shortbread Cookies January 03, 2015 by Writing Waves This post is includes recipes for my delicious Vanilla Orange Chai Spice Biscotti and Rosemary Lemon Shortbread Cookies.Read More January 03, 2015 /Writing Waves Comment
New post up on our blog about moving and baking my way out of a funk I've been in, and a recipe for homemade eggnog and eggnog cupcakes just in time for Christmas. : )
http://www.writingwaves.com/blog/2014/12/21/baking-out-of-my-funk
How I baked my way out of a non-creative funk.
Hello everyone! I hope you're having a swell day and getting excited about holiday baking. The recipe I have chosen to share with you today is for my Pumpkin Spice Latte Cupcakes which I thought might be a fun twist on dessert for your Thanksgiving celebrations this year instead of or in addition to the traditional pumpkin pie. I hope you enjoy!
Makes 12 cupcakes
Ingredients
1 1/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tblsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
3/4 cup pumpkin purée not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup veggie oil
2 large eggs
1 tsp. maple syrup
1 tsp. vanilla extract
Preheat oven to 350 degrees
In a large bowl sift together flour, baking powder, baking soda, salt and spices.
In the bowl of an electric mixer fitted with a paddle attachment combine pumpkin, both sugars, veggie oil, eggs, maple syrup and vanilla extract. Mix until combined and smooth. With the mixer on low slowly add the dry ingredients about a half cup at a time. Mix until just combined. Remove the mixing bowl from your mixer and use a spatula to scrape down the sides of the mixing bowl and make sure all of your ingredients have been fully incorporated into the batter. This batter will be semi-liquidy, don't be alarmed. : )
Scoop the batter into muffin tins that have been lined with baking cups. I like to use an ice cream scoop which I level off with a spatula so that my cupcakes are all the same size and bake evenly. Bake the cupcakes at 350 with your oven rack in the center position for 20 minutes rotating the pan 180 degrees half way through the baking time. If after 20 minutes your cupcakes do not spring back when depressed lightly with your finger, bake for another 3-5 minutes.
Let the cupcakes cool in the pan.
While the cupcakes are baking you can make the filling and frosting. Here's how:
Coffee Mousse Filling
1/2 cup heavy whipping cream
1/3 cup granulated sugar
1/4 tsp. vanilla extract
1 tsp. instant coffee or espresso powder
1 tblsp. warm water
In the bowl of an electric mixer fitted with a whisk attachment combine whipping cream, sugar, and vanilla extract. Whisk until soft peaks form. Dissolve instant coffee or espresso powder in a tablespoon of warm water. Pour the coffee mixture a little bit at a time into the whipping cream and stir together with a spatula. If at this point the mixture does not have enough coffee flavor for your liking, you can make more of the coffee mixture and add more a little bit at a time until it reaches your desired coffee flavor strength. Transfer mixture to a ziplock bag and store in the fridge until the cupcakes are cool enough to fill.
Vanilla Buttercream
1 pound of unsalted sweet cream butter softened
3 cups powdered sugar (or to your taste)
2 tsp. vanilla extract
In the bowl of an electric mixer fitted with a paddle attachment cream the butter and 1/2 cup of powdered sugar on low until combined, now turn the mixer up to high and beat for 30 seconds. Bring the mixer back down to low and add another half cup of powdered sugar and mix on low until combined. Bring the mixer up to high again and beat for another 30 seconds. Bring the mixer back down to low and add the vanilla extract and another half cup of powdered sugar and mix on low until combined. Bring the mixer back up to high and mix for another 30 seconds. Continue this process until you have added the last half cup of powdered sugar. (I know it seems like a lot of whipping, but the end result worth it! It will give you the light and fluffy not too sweet butter cream that we are know for.) Now taste your buttercream and see if it needs more sugar or vanilla so it's to your liking.
Transfer butter cream to a piping bag fitted with a large star tip. Like this one: http://www.amazon.com/gp/aw/d/B000BVFYU4/ref=mp_s_a_1_9?qid=1416255855&sr=8-9&pi=AC_SX110_SY165_QL70
Now that all of the components are made and the cupcakes have cooled it's time to put it all together. Step one core your cupcakes with an apple corer like this one: http://www.amazon.com/gp/aw/d/B00004OCIQ/ref=mp_s_a_1_1?qid=1416255127&sr=8-1&pi=AC_SY200_QL40
(Hint) Save the cupcakes middles for yourself or your loved ones for a special treat. I always save mine for Michael. 😃 To make it extra special you can add some filling and frosting as well.
Now that we have our cupcakes cored, it's time for steps 2-4 filling, frosting and topping. Retrieve your coffee mousse filling from the fridge and snip a little bit off of one corner of the plastic bag. Now, squeeze the filling into the cored cupcakes making sure not to over-fill them just right to the top of the hole. Now it's time to frost. It takes time to perfect the cupcake swirl, start on the outer edge of the cupcake and swirl in a clockwise motion until you reach the center, then release the pressure on the bag and pull up. Now the finishing touch, dust the cupcakes with cinnamon sugar and enjoy!
I welcome your feedback, and I will do my best to answer any questions you might have about this recipe. Have fun!
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Hi everyone, Michael and I are making our way out to California this week. For those of you who have been waiting patiently for a recipe, I promise to post one on Monday the 17th when we have settled in to our new home. Have a great week! : )
Hi everyone! Kind of sad, but also exciting, tomorrow will be the last weekend for Happy Dance Cupcakes at the Goshen Farmers' Market. We will be releasing some of our recipes, coming soon, so you can try your hands at making our gourmet filled cupcakes. Thank you all so much for your support over the last three years, it's been an awesome adventure!! We will have some of our greatest hits for you to purchase tomorrow, Chocolate Chip Cookie Dough, Chocolate Peanut Butter, Heath Bar, and Pumpkin Spice Latte! Have a swell weekend!
Good afternoon y'all! we will be at the Goshen Farmers' Market tomorrow with Spiced Apple Cider and Chocolate & Salted Caramel. See you there.
Good morning! We will be at the Goshen Farmer's Market today with Carrot Cake and our newest flavor family member Coconut Mango!! It's a coconut cupcake filled with mango pastry cream, topped with vanilla buttercream, mango sauce, and toasted coconut!
All sold out! Have a great weekend everyone!! 😃
We will be at the farmers' market today with Mocha and Pumpkin Spice Latte. See you there! 😃
We will not be at the Farmers' Market tomorrow. Have a great weekend everyone!
We will be at the Farmers' Market this week with Birthday Cake and Cranberry Orange Cupcakes. See you there!
We will not be at the Farmers' Market tomorrow. We have a wedding to attend! Have a great weekend! : )
We will be at the Farmers' Market tomorrow with chocolate chocolate chip cookie dough and our newest member of the flavor family cranberry orange. It's a cranberry orange cupcake filled with vanilla orange curd, topped with vanilla buttercream and a candied cranberry.
We will not be at the Farmers' Market today. See you next week! Have a swell weekend!! : )
We'll be at the Farmers' Market with Heath Bar & Snickerdoodle Cupcakes. See you there!!
We will be at the farmers market tomorrow with Crème Brûlée and Strawberry Lemonade cupcakes. See you there!
We will have Red Velvet and Chocolate Chocolate Chip Cookie Dough at the Goshen Farmers' Market tomorrow. Have a great weekend.
About to take our newest flavor family member into Constant Spring! Chocolate Chocolate Chip Cookie Dough, it's a chocolate cupcake filled with chocolate truffle and topped with chocolate chip cookie dough frosting. (The frosting does not contain eggs, so no worries) Enjoy y'all!
We will be at the Goshen Farmers' Market tomorrow morning with Mocha and Strawberry Lemonade Cupcakes!
We will be back at the Goshen Farmer's Market tomorrow morning from 8-12 with Birthday Cake and Cookies & Cream Cupcakes! See you tomorrow. : )
We will have White Chocolate Raspberry and Carrot Cake Cupcakes at the Goshen Farmer's Market tomorrow. Enjoy this beautiful day!
Goshen, IN
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