As I am writing at my desk today, the air has turned cold and the snow is slowly falling outside. Rochelle, my assistant baker, and I just finished prepping for tomorrows Thanksgiving Cupcake deliveries. It is hard to believe that the holiday season and snow is upon us. While just last Saturday, November 20th, we finished our last wedding for the season, and now three days later we are prepping for Thanksgiving cupcakes tomorrow and Christmas Cupcake Gift Boxes that begin on Monday. Pink cupcake boxes are ready to be filled with fresh baked cupcakes and are stacked literally to the ceiling! I am an organizer by nature and like to use all of the vertical space my cupcake kitchen provides. Tomorrow we will be baking the last of the fall flavors, Caramel Apple Cupcake. This is an apple spice cupcake with butter cream frosting and a caramel drizzle. As well as, Gingerbread Cupcake with Pumpkin Cream Cheese Frosting. The Gingerbread Poppycock cake, as on my Great Aunt Ruth's Recipe card states, must be at least a 100 years old. The cake is a rich spice cake with molasses and coconut and pairs perfectly with my Pumpkin Cream Cheese Frosting. These flavors are all the tastes of the holiday packaged perfectly into one little cupcake. From my kitchen to yours, have a very Happy Thanksgiving!
Bridget Coffey
Bridget Coffey
