Cupcakes by Whiskie Bits9

Posted by in General (Sunday September 23, 2007 at 3:53 pm)

I wanted to share some photos of cupcakes made by a friend of mine, the owner of Whiskie Bits. She and I met through the blog a while back and we have since become good friends. I have had the opportunity to taste about ten different flavors of her cupcakes over the past few weeks and all I can say is that every one of them has been fabulous.

I rarely eat cupcakes out because I bake them so often. But I have tried many of the local purveyors and have yet to be impressed. To be honest, I prefer my own. But these cupcakes, well, these cupcakes are like ten times better than mine (ok, maybe I exaggerate). So good, that I had to post about them. I want to warn you… Whiskie Bits is currently a one woman show and the owner is very busy. But if you are in the bay area, you should at least try to get her to cater your next event. You won’t be disappointed. Her cupcakes are truly phenomenal.

Here are some pictures I took of a few different flavors. By the way, I will be posting my next recipe here very soon.

chocolate espresso cupcake with salted caramel frosting
chocolate espresso cupcake
with salted caramel frosting

saffron cardamom cupcake with almonds and cashews
saffron cardamom cupcake
with almonds and cashews

orange rosemary cupcake with pine nuts
orange rosemary cupcake
with pine nuts

lavender honey cupcake with white chocolate
lavender honey cupcake
with white chocolate

9 comments for Cupcakes by Whiskie Bits »

  1. Those all sounds and look absolutely divine. I went to her website and there are even more amazing flavors there! I wish she could ship!

    Comment by Chic and Charming — September 23, 2007 @ 8:33 pm

  2. You do realize that I am now trying to think up a reason to have a party so I can try her treats!
    Beautiful and so creative!

    Comment by Cherry — September 23, 2007 @ 10:22 pm

  3. They are lovely to look at! What do you think makes the biggest difference in quality? I think your cupcakes are amazing and delicious, so to hear hers are ten times better is alarming. And I’ll admit, it makes me a little sad for some reason …

    Comment by Julie — September 24, 2007 @ 9:09 am

  4. Well, she disagrees with me… She just emailed me saying mine are great. I think what she has on my is a developed palate (she is a pro after all and not an amateur like me). She gets a great intensity of flavor that I shy away from. The quality of the end result is on par though for sure. But really, I would expect hers to be better given she bakes them ten-times more often that I do.

    Comment by chockylit — September 24, 2007 @ 9:50 am

  5. First, I want to thank Cheryl for posting my treats. I baked these for a British-themed wedding and Cheryl caught me on a good day of baking :)

    I’m going to answer Julie’s question about quality, in general. Baking to me is only worth it if you use the finest ingredients. Baked goods will taste 100% better if you use the best and purest quality ingredients that you can find. This is half the battle. The other half is the science of baking. It’s very easy to over-mix cake batter or over-fold egg whites, for example. The result, as we all know, is an over-worked cake. (We’ve all had one or many of those bad days.)

    I agree with Cheryl. The more you practice at baking; you will develop better techniques and skills. And even refine your taste buds. But again, that is all subjective…..

    Thanks again chockylit. You are absolutely inspiring :)

    Comment by Trilly — September 25, 2007 @ 7:35 am

  6. I love your cucakes are amazing, I hope to do soon.Thanks. Gloria

    Comment by Gloria Baker — September 30, 2007 @ 8:06 am

  7. Sorry I want to say cupcakes, have problem with my english sometimes, but you understand me.

    Comment by Gloria Baker — September 30, 2007 @ 8:07 am

  8. Is there any way to get my hands on the chocolate espresso and salted caramel cupcake recipe? I absolutely love salted caramel ice cream and this cupcake sounds so good!

    Comment by Megan — October 2, 2007 @ 2:00 pm

  9. What beautiful cupcakes! I *heart* the saffron cardamom cupcakes. Question for Cheryl and Trilly. I am not an american buttercream frosting fan , but I want to make cupcakes that have frosting that is not too sweet. I noticed that you both use cream cheese a lot in your cupcake frostings, does this give the body and stiffness you would want in a frosting without making it too sweet?

    Comment by veron — November 15, 2007 @ 9:27 am

RSS feed for comments on this post. TrackBack URI

Leave a comment


(required but not published)