Posted by chockylit in  (Thursday August 3, 2006 at 10:50 pm)

Here are my answers to some frequently asked cupcake questions. Feel free to post general questions/comments that don’t pertain to a particular recipe and I will answer them as soon as I can! More answers coming soon…

Products & Tools

Q. Where can I find those neat baking cups you use?
A. I have purchased them from here, where they are inexpensive, but the shipping is high. For UK folks, a helpful reader pointed out this site which has the regular size and the mini size!
I should mention, if a little late, that the first time I saw these types of cups was at Chubby Hubby, where he used them as containers for little banana cakes. I can’t locate the post, though :(

Q. How does one eat cupcake from these cupcake papers?
A. I will admit it. The papers, while nice to look at, are difficult to eat out of. I recommend three ways of handling it…
1. Clip the rolled up part of the paper ever so slightly before filling. This will give folks a place to easily tear the paper off the cupcake.
2. If you gingerly grab on the rolled up part at either side of a fold and tug the paper will start to come apart. If you continue this all the way around the cupcake you will actually end up with a little plate!
3.Use a spoon or fork to eat your cupcake.

Q. Where do you get your food coloring? Can I use regular, grocery store food coloring if I can’t find the gel food coloring?
A. The gel food coloring is thicker and more potent, so you need less to get the same effect as with the more liquidy stuff you find in the grocery store. This is mostly important with frostings as the liquid food coloring can mess with the consistency especially if you are trying to get a very vibrant color. Gel is better for this purpose.
When adding food coloring to batter, it’s less of an issue. However, if you are adding a lot of coloring, adjust the amount of liquid in the recipe. For example, if you add a tablespoon of liquid food coloring to a red velvet recipe, cut back on a tablespoon of the buttermilk.
I get my gel food coloring at a local cake supply store, Sugar N Spice. I use Americolor brand and there are plenty of online shops that sell it. Here is just one, Kerekes.

Q. How do you get those cool swirls on your cupcakes? My tips seem too small which ones are you using?
A. Using a big, plain or star tip is key to getting a nice looking swirl. I use Kaiser brand tips as they are readily available at a local grocery store, Andronico’s. I have also found some online stores that sell Kaiser tips, but the selection seems limited. Here is a starter set that includes a filling tip, which is something I need…

Find a list of basic equipment here.

Cupcake Sizes

Q. Can I make these regular cupcakes mini sized or the mini cupcakes regular sized?
A. Almost all the recipes I have will work in either size. The important thing to note is the baking time. On average, mini cupcakes take 12-15 minutes to bake and regular cupcakes take 22-25 minutes to bake.

Q. How long to jumbo cupcakes take to bake? Where can I get jumbo cupcake papers?
A. I normally don’t bake ‘jumbo’ cupcakes. I am a firm believer that cupcakes should look cute and they are cuter the smaller they are.


Q. Do cupcakes need to be refrigerated? Can they be frozen? How are they best stored?
A. I find that room temperature; air-tight storage retains the most flavor, texture, and moisture. However there are some frostings and fillings that I believe should be refrigerated if cupcakes are stored for more than a few hours – mostly for safety reasons. So, if you are storing cupcakes overnight and they are frosted with cream cheese or filled with whipped cream, then store them in tupperware, in a cake box wrapped in plastic wrap, or in a cupcake container wrapped in plastic wrap.

I have frozen unfrosted cupcakes before when I simply had too much to do too close to an event and needed to get the cupcakes baked off the weekend before. I have had success with cakes, but ultimately I believe that freezing detracts from the texture and flavor of the cupcake. So, I try to not do it. If you must, double wrap unfrosted cupcakes and place in an airtight container or freezer bag and freeze but for not more than a week. To defrost, place the wrapped cupcakes and let defrost wrapped for 6-8 hours, and then unwrap.


Q. How much does a stick of butter weigh?
A. 110 grams give or take a few. Here is a good resource for weights of a cup of various ingredients.

Disclaimer: I am not a professional baker or pastry chef. I have, however, been baking fairly consistently since I was 13. I have taken a week long pastry class at Culinary Institute of America at Greystone (which was awesome, by the way) and some consumer classes at the California Culinary Academy. I went to school for chemical engineering, but am now a software quality engineer. The schooling influences my approach to baking (methodical) and the software experience helped with adding a third column to the blogger template (why no three-column templates, blogger?). The whole digital food photography thing is a new world for me and I am enjoying the challenge immensely.
To sum it up - I speak from experience only. I try not to answer questions that I don't have answers for, but will do some googling and forward references to folks if I haven't figured out the problem in the past.

330 comments for FAQ »

  1. hi there, i am interested in getting some mini cupcakes made and was wondering, what can i do to make this event work ( it is a wedding and i am having a dessert table) …

    i am interested in the chocolate peanut butter filled cupcakes

    what would i need to do this and if i was looking to hire, would you be interested and how much would it cost?

    caroline in stockton

    Comment by Caroline Mayhew — August 7, 2006 @ 3:19 pm

  2. Hi,
    Love Love your blog – you’ve given me great ideals and can’t wait to try your recipes. Here is a website to share if anyone is interested in getting rose petal jelly. (I’ve tried our Whole Foods store in CT and they had only rose hip jam) http://www.mountainmade.com/productdetail.asp?P=2153-1w
    I think if you cut and paste the link, it will work best.
    PS…you really should publish a book with all your recipes – I would add it to my cupcake book collection in a snap! Keep baking
    Doraji from CT

    Comment by Doraji — August 8, 2006 @ 9:06 am

  3. Hi Caroline. I am sorry about I don’t cater at at all. I can recommend http://whiskiebits.com (great tasting cupcakes). Otherwise, I am not sure who caters cupcakes for weddings in the area.

    Comment by chockylit — August 8, 2006 @ 8:02 pm

  4. How do you frost your cupcakes so perfectly? I love the way the icing on the thai tea cupcakes look but I can’t figure out how you did it. Thanks and I LOVE your blog.

    Comment by Rachel — August 9, 2006 @ 10:46 am

  5. Hi, I´m from Brazil and I reeeeeeeeealy love your blog.

    I´m here to say: you´re the best! It´s time to write your own book, girl!

    That´s it.

    Comment by Gabi Bonatelli — August 11, 2006 @ 7:13 pm

  6. hello… i’m an advid reader of your blog. been learning how to pipe and decorate my cupcakes properly, but can’t seem to make a frosting that holds the shape as beautifully as yours. HELP! can you give some tips on how to make a good frosting to pipe with? also, do you put the icing in the fridge for a certain amount of time before decorating the cupcakes? thanx in advance!

    Comment by dawn — August 13, 2006 @ 9:06 am

  7. Hi, Dawn. I use a lot of powdered sugar, more than any reasonable person would, in order to get pipeable frosting. I don’t refrigerate on purpose, but sometimes I make the frosting the night before so it will get some fridge time.

    I just made a batch of butter cream, literally seconds ago, it had 1-1/2 sticks of butter, 5 cups of powdered sugar, and 2 tablespoons of liquid and its very pipeable.

    Good luck!

    Comment by chockylit — August 13, 2006 @ 9:28 am

  8. Hello,
    I was so happy to see a green tea cupcake posting at your blog, I made one yesterday. I will try to make another batch using your recipe. Your recipes and pictures look great!


    Comment by SugarCocoon — August 13, 2006 @ 3:07 pm

  9. When I use the Nut&Party cups, do I still need to put them in a cupcake baking tray?

    thank you!


    Comment by edgar — August 14, 2006 @ 6:57 pm

  10. No need to Edgar. They hold up very well. I just put them on a sheet pan.

    Comment by chockylit — August 14, 2006 @ 7:20 pm

  11. I just made cupcakes in the mini pannattone cases and they came out beautifull! I was wondering if you ever used them? I used the 2.75″x2″ cases. They come a bit smaller too. I love the fact that you don’t need the cupcake pans. I found them at beryls.com LOVE their cupcake papers too!

    Comment by Primethyme — August 15, 2006 @ 10:05 am

  12. Do you have any idea where i can find eddible cupcake liners and environmentally friendly delivery boxes?

    Comment by Danielle — August 16, 2006 @ 8:34 am

  13. Hi,
    I’m a huge fan of your site. I just made your mint chocolate cupcakes, and they were amazing. However, the cupcakes shrunk while they were cooling to about 3/4 their original size so that they pulled away from the side of the baking cups. Do you know what might have caused this?

    Comment by Karin — August 17, 2006 @ 12:10 am

  14. Karin, Typically this happens when a cupcake isn’t baked all the way. I am nto sure if this was your cause, but it is, like I said, a typical reason.

    If the cupcake isn’t baked enough it simply won’t have enough structure to hold itself up and it will fall somewhat. Be sure the tester (toothpick or whatever) comes out clean.

    I have made this recipe about 10 times and haven’t had any trouble. I feel like it is a solid recipe that doesn’t have a tendency to fail, but with baking things are always very delicate and certains rules must be followed. Like:

    – making sure ingredients are at room temperature
    – making sure ingredients are well mixed (without going overboard)
    – not opening your oven for the first 15-18 minutes of baking
    – making sure your oven temperature is accurate (using an thermometer)
    – making sure to test cupcakes for doneness

    Good luck! And I hope future experiments go a bit better.

    Comment by chockylit — August 17, 2006 @ 9:22 am

  15. Dear Chockylit,

    I’d like to make an enquiry. I’d like to try out baking the “Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped Buttercream”. Your recipe would be for 24 cupcakes. However, i need only 12. Is there any variation to the recipe ingredients which you could advise on for a smaller amount of batter? I’ve been searching for Valrhona 61% cocoa but it seems that they’ve got the 64% one instead. Will that do just fine or should i use other chocolates? Should it be bitter sweet?

    Thanx Chockylit…
    Erin :)

    Comment by Erin — August 21, 2006 @ 9:36 am

  16. Erin, 64% should be fine. Any chocolate that is high quality and bittersweet is what I recommend. You could always use semisweet if you don’t like bittersweet. The only thing you can’t substitute is milk or white chocolate. The recipe won’t work. Here is the recipe divided in half:

    100 grams high quality chocolate, bittersweet or semiweet
    3/4 cups (1-1/2 sticks) butter
    1 cup + 2 tablespoons sugar
    4 eggs
    1/2 cup + 2 tablespoons flour
    2 tablespoons cocoa powder, unsweetened
    1 teaspoons baking powder
    pinch of salt

    Comment by chockylit — August 21, 2006 @ 10:30 am

  17. Hi, I’m in Australia but have seen cupcake insert trays which are cardboard & fit into cake boxes to stop the cupcakes from toppling. Do you know where to get them??? I saw them in Melbourne, Australia but can’t seem to find them anywhere. Please help! Thank you, Kylie.

    Comment by kylie — August 22, 2006 @ 5:28 am

  18. Hi, Kylie, I personally don’t. In fact, if you find out tell me! I would love something like that. This place has plastic containers that work great, but I don’t like plastic… (scroll down the page)


    Good luck

    Comment by chockylit — August 22, 2006 @ 7:56 am

  19. Dear Chockylit,

    Thanx loads for your help. I truly appreciate it. Will let you know the outcome of these cupcakes after trying them. Thanx once again for the advise.


    Comment by Erin — August 22, 2006 @ 11:27 am

  20. Hi Chockylit :

    I love to bake cupcakes. I have 1 problem, the cake will get separated from the papercup after I cool it on the wire rack. I cannot get a nice full cupcake with the papercup attached to it. I hope you get what I mean. How to prevent this?

    Comment by Alice — August 23, 2006 @ 8:57 pm

  21. Hi Chockylit!

    My co-workers and I are drooling over the pictures of the Green Tea, Lavender, and Honey Cupcake Bombes! We’re across the bay in Emeryville. I see from a previous post that you don’t cater weddings–do you do smaller things? We were contemplating buying a dozen cupcakes for the office!

    Thank you for the gorgeous blog!

    Comment by aphrodite — August 24, 2006 @ 4:35 pm

  22. I just cannot seem to find a frosting recipe that is everything I want. I want creamy….very creamy, not too sweet, doesn’t have a million air bubbles when using a pastry bag and is a good base for other flavors.

    I have tried various versions of buttercream and to be honest none of them have been as good as what comes out of a can. That is the texture I am looking for….creamy like the canned stuff.

    Do you have a frosting recipe that you consider ideal?

    Comment by BabyCakes — August 25, 2006 @ 6:49 am

  23. Chockylit is it possible i can make a cupcake using Baileys Irish Cream would the Baileys sub another liquid (milk?) Any suggestions?

    Comment by Debra — August 25, 2006 @ 11:22 am

  24. Hello, I just want to know where I could get the pistachio cream?, anyway your website rocks!, This is very cool, and I agree! you should create your own recipe book, this will be a sure hit, please let me know when . Thank You so much for all these wonderful cipcake recipes!, They all look soo yummy!

    Comment by Trish — August 27, 2006 @ 12:25 am

  25. Do you have any good recipes for champagne cupcakes, or something similar that would be good for a champagne party?

    Comment by Kerri — August 27, 2006 @ 4:25 pm

  26. Hi I was wondering where you buy your cake flour. I have been searching for it for quite awhile but can’t find it in groccery stores in my neighborhood. Does Whole Foods sell it? Thank You

    Comment by Cate — August 28, 2006 @ 2:56 pm

  27. Hi, how do i store cupcakes frosted with cream cheese?

    I have a party on Saturday, but is thinking of baking the cupcakes, and frosting it on Thursday or Friday. Thanks!

    Comment by Jules — August 30, 2006 @ 11:11 pm

  28. Hi Chockylit,

    I also am looking for a similar frosting that BabyCakes is looking for. I made up a pink lemonade cupcake recipe for a pool party and used a fluffy meringue-type frosting which was waaaaaay too sweet for the cupcake. Our teeth hurt! And I too had a problem with the cupcake coming away from the sides of the paper – but the cupcake was very moist, it wasn’t overbaked. Any suggestions would be GREATLY appreciated. Can’t wait to try your newest peach cupcake recipe!!!

    Comment by Primethyme — August 31, 2006 @ 9:25 am

  29. Hi Chockylit,

    You make such beautiful cupcakes and I have become really inspired to try different cupcake recipes after reading your site.

    Just a quick question: I’m living in Cambodia at the moment and I found some cupcake liners, similar to the pleated ones you use. However when I opened the package, each pleated paper cup was thinly coated with plastic. Do the ones you use contain plastic or they are just made of paper?

    I’m guessing that I won’t be able to use the ones I bought here as they would probably melt in the oven, but wanted to check with you.

    Thanks in advance, Jo-Ann

    Comment by Jo-Ann — September 2, 2006 @ 1:45 am

  30. Alice, I find that certain recipes tend to pull away from the paper. I don’t think there is much you can do about it. It’s also important to make sure the cupcakes bake all the way, so they don’t fall. If the cupcake isn’t baked enough it simply won’t have enough structure to hold itself up and it will fall somewhat. Be sure the tester (toothpick or whatever) comes out clean.

    Hi, Aphrodite, I wish I could help you out. Generally speaking aside from making the blog cupcakes, I am way to busy to do other work. I wish I could say I could send over the leftovers from Sunday night, but I don’t know how they would get to Emeryville!

    Hi, Babycakes, generally speaking I don’t like the canned stuff. I can understand what you are saying, but I don’t like the texture or film it leaves on my tounque. I think if you are ok with that, you should explore recipes that use crisco. I think that is how people get something less sweet. I am not a fan, but that’s my personal taste. Good luck!

    Debra, I think you could use Baileys Irish Cream in a cupcake. I would replace some of the milk in a standard recipe (not the whole thing though). I think I would start with a 1/4 of the milk and go from there…

    Hi, Trish, I am not sure who carries pistachio cream? I got mine at a specialty store in San Francisco. Try a local specialty foods store or else google it. I bet there are online stores that sell it.

    Kerri, I don’t have a champagne cake recipe, but I have done a champagne filling that was tasty. You can find that recipe here.

    Hi, Cate, I don’t use cake flour very often, but when I do I tend to buy it at Safeway (our run of the mill grocery store). I would think most stores have it.

    Jules, It is fine to store the frosted cupcakes for one day. They will hold up fine. You will need to store them covered in the refrigerator. You could use Tupperware or some other lidded containers.

    Jo-Ann, the papers I use are just paper, there is no plastic. I think you are right and I am sure you couldn’t bake with the ones that have a plastic coating. Sorry!
    Thanks in advance, Jo-Ann

    Comment by chockylit — September 2, 2006 @ 10:11 am

  31. Chockylit, you have inspired me. Please check out my site.

    Comment by Kim — September 2, 2006 @ 4:18 pm

  32. Hi there!
    I was just reading the post by Kyile, and while surfing around I saw this Melbourne, Australia based site which were using cardboard inserts as Kylie described. http://www.cupcakecorner.com.au/pricelist.htm
    Hope this helps!

    Comment by Renee — September 4, 2006 @ 6:04 pm

  33. Hi Chockylite,
    A while back I read you comment about the camera you use to take these wonderful pictures of yours and am now very interested in purchasing one for my personal use. Could you give that information out once again, I cant find it any longer on your blog. I would so appreciate it. By the way, I’m a huge fan of your website. Thanks a million.

    Comment by Thi — September 7, 2006 @ 3:16 pm

  34. I love your use of different ingredients and the level of art used in your baking. I was wondering if you could come up with a recipe for a sesame type cup cake. I love sesame sticks, but I lack the experience and creativity to come up with a recipe for cup cakes that is a kin to one of my favorite old candies… can you help me?

    thank you, Amie

    Comment by Amie — September 9, 2006 @ 8:35 pm

  35. Hi, Annie.

    That sounds interesting. Do you remember the name of the candy? I think I know what you are talking about but I am not sure and its been a while since I had those candies. If you can remember, let me know.


    Comment by chockylit — September 10, 2006 @ 4:05 pm

  36. Hi chockylit. I can’t remember the name off of the top of my head. It was almost a honey/sesame candy…. sorry! I’ll try to hunt it down!

    Thank you.

    A M I E

    Comment by Amie — September 10, 2006 @ 5:08 pm

  37. I just baked some banana cupcakes with italian cream in the center and covered them with chocolate ganache (Schafenberger semi sweet) but the chocolate was too overpowering for the cupcake. Any suggestions for a lighter version of chocolate ganache?

    Comment by Kerri — September 11, 2006 @ 4:23 pm

  38. I love the daintiness of cupcakes so much that I want a tower of cup cakes for my wedding. I do however, want a more adult theme to them and was thinking about a blackberry cordial flavor. How can I present this to a pastry chef? Are there any suggestions that you can make? Thank you.

    Comment by Tatum — September 11, 2006 @ 8:35 pm

  39. Hey Chockylit, you’ve actually given me to inspriation and motivation to finally attempt Cupcakes.

    One question I begin my adventures… are cupcake tins and same as muffin tins?

    Comment by Sqpixels — September 12, 2006 @ 6:33 am

  40. What a delicious website. I must try your cream cheese frosting – it’s my favourite!

    Comment by Julia Parsons — September 12, 2006 @ 11:55 am

  41. Hi Chockylit!

    Thank you so much for answering me (and everyone else)!

    If you ever do decide to sell, I would be absolutely happy to pick up and bring yum cupcakes to my office in Emeryville!

    Please do let me know if you ever decide to consider doing this!


    Comment by aphrodite — September 15, 2006 @ 3:00 pm

  42. Hi Chockylit, thanks for your wonderful site ( & helpful answers). I think I’ve found some cardboard inserts but will keep you posted.
    I need icings for cupcakes for the warmer weather! I’m doing a wedding in a couple of weeks but they want to pick up the cakes 2 days early & take them out of town to the reception place. However the reception place has told them there’s no room in their fridge. Will cream cheese icing be OK? I don’t know how hot it will be as it’s coming into our summer & could be very hot.(up to 30 degrees
    our scale). Thanks heaps, Kylie

    Comment by Kylie Lambert — September 16, 2006 @ 4:33 am

  43. Chockylit,
    How are you? Would you happen to know where Sprinkles (LA) got there cupcake tray inserts? Here is the link


    Comment by Tina — September 19, 2006 @ 3:56 pm

  44. dear Chockylit,
    hi , I really really love your blog . I hope i could open my own cupcake shop here in Bangkok,Thailand. Ur blog has bring a great inspiration to me. Thanks

    Comment by pui — September 23, 2006 @ 5:37 am

  45. Dear Chockylit
    For the Nut & Party Cups, which size cups is for standard sized cupcakes? The Mini Size Baking Cups or the Standard Size ones?

    Comment by Andie — September 24, 2006 @ 10:29 pm

  46. If you ever plan on putting out a cupcake book, I’ll pre-order anything you publish! Your site is fabulous, and your recipes are inspired! Thanks so much for sharing all your experiments with us.

    Comment by Rebecca — September 25, 2006 @ 8:36 am

  47. Hi Chockylit!

    I would like to make those lavendar cupcakes but am wondering where you purchased your lavendar flowers from (I also live in San Francisco)? I’m assuming there such thing as “food-grade” lavendar since I wouldn’t think it would be safe to use potpourri lavendar.

    Thanks for your help!

    Comment by Angela — September 25, 2006 @ 3:39 pm

  48. Whole foods has food grade lavendar flowers in their bulk spice section.

    Comment by chockylit — September 25, 2006 @ 3:57 pm

  49. Andie, Yes standard size for standard (3.25 ounces). These result in cupcakes that are slightly bigger than those made in regular papers/muffin tins. The mini sized are used for minis…

    Comment by chockylit — September 25, 2006 @ 3:59 pm

  50. Can you freeze cupcake batter in baking cups? If so, can you bake them frozen or should you thaw them first?

    Comment by Sheryl — September 28, 2006 @ 2:01 pm

  51. No! You definitely can’t freeze batter. You can freeze baked cupcakes if you want, but they dry out. Frozen batter will lose all its air and leavening power of its leaveners. I imagine you will end up with hard disks… Although, I have never tried. :)

    Comment by chockylit — September 28, 2006 @ 2:06 pm

  52. hello! your cupcakes are amazing! was reading the “general” section of your blog. i’m not sure if you found the chubby hubby link but here it is:

    Comment by yoony — September 28, 2006 @ 3:52 pm

  53. Hi! I love your site and your creative genius when it comes to all things cupcakes. I did not like to make cupcakes until I fell in love with yours and had to try. I made the Lychee Coconut Cupcake with Ginger Cream Cheese frosting yesterday and while the flavour was all I envisaged it would be, I wasn’t happy with my frosting which was too soft and runny even after adding more and more powdered sugar. In hindsight, I should have drained the minced ginger properly before adding to the icing. Do you think there might be other reasons for the runny texture?

    Comment by Cheng — September 28, 2006 @ 8:53 pm

  54. Wow – you are mazingly talented! I followed you here from your other blogsite that I stumbled on by accident in search of cupcakes.
    I have 2 questions:
    1) Do you have diary=free recipes that would allow the cupcakes to still be moist withuot being muffiny? My daughter is allergic and I would rather use oil instead of margarine to keep it a little healthier.

    2) ARe the nut cups you use instead of paper cups harder to wear away? just curious.


    Comment by Hanna — September 28, 2006 @ 10:27 pm

  55. What camera do you use to take your photos? They really seem flawless! Also,
    how do you transport your cupcakes? I came across this really cool 36-count carrier recently. Do you use bakery boxes/inserts?


    Comment by Hanna — September 28, 2006 @ 10:31 pm

  56. I am now addicted :)

    I was just thinking that if you wanted to make your own cupcake cookbook, you could use photoworks or one of those other online companies and turn your personalized “photo album” book into a cookbook – one page for photos and one for recipes/directions or whichever other layout you preferred. I am sure you would have tons of orders coming in from this site to make a profit and if you mailed one to Oprah, the publishing companies will be fighting to get to your door!

    You already have the pictures and recipes typed up here so it wouldn’t be too labor intensive to put it together.

    My 2 cents :)

    Comment by hanna — September 29, 2006 @ 8:33 pm

  57. Hi Cheryl,
    I am incredibly impressed with your cupcakes. I am a teacher and each teacher has a few Thursdays that we bring snacks for everyone. I think when my turn comes around, in November, I will make cupcakes using one of your recipes.

    I would like some more information about the cups you bake your cupcakes in. I read the FAQ of where to find them, but I am wondering if you need to grease them before baking? Also, do they peel back the same way muffin tin liners do? Or do you have to tear them to take them off the cupcakes?

    Comment by Erin — September 30, 2006 @ 4:27 pm

  58. http://www.lang.com/products/H42094.jsp

    I just stumbled on this adorable website for cupcake boxes. So cute!

    Comment by Primethyme — October 4, 2006 @ 11:03 am

  59. Cheryl,

    I love your site and can’t wait to try some of your recipes. I’m wanting to set up something similar so that I have a place for all of my recipes and can access and share them at any time, from any place. I’m trying to decide where to host it, and was wondering why you switched hosts, and if you recommend the one you are currently using.


    Comment by Shannon — October 9, 2006 @ 9:43 am

  60. Hi Chockylit,
    i have some questions on frostings for cupcakes. for the coming festivities i would like to try out some cupcake recipes. and i was wondering since i’ll be baking a lot of cupcakes, i wanted to only pipe the frosting when i want to serve the cupcakes. can i keep the cream cheese frosting in the refridgerator. woudl it go hard.. i don wanna leave it out cos the weather here is a bit hot. i’m in malaysia, and i’m afraid the frosting will go too soft. and also i don want to pipe all the cupcakes cos then i will not have enough space to store them. pls help….

    Comment by yogee — October 10, 2006 @ 8:24 pm

  61. Hi Cheryl,

    I LOVE your photos. Would you mind telling me what camara you use?

    Comment by Blanca V — October 11, 2006 @ 7:34 am

  62. Dear Chockylit,
    I love the white waxed paper cups that you use for cupcakes. I’ve tried them and they are so easy to use. However, they aren’t always easy for the eater to peel off the finished cupcake without putting their fingers into frosting or cake. Have you encountered this problem? Any suggestions? Thanks in advance!

    Comment by Riki Shore — October 11, 2006 @ 12:57 pm

  63. When I use the Nut&Party cups, do I need to use a baking spray ie pam, etc?

    how much of the cupcake is lost when the consumer pulls back the nut & party cup to eat the cupcake?

    thank you!

    Comment by Andrea — October 20, 2006 @ 11:28 am

  64. Hello Chockylit,

    Any ideas for a sort of “native-pinoy
    cheesecake”? Sometimes we crave for a taste of something like that.

    Many thanks!


    Comment by ceres — October 27, 2006 @ 9:07 am

  65. Hello. I LOVE your blog and recipes – keep up the good work :) I have a 3 layer cake recipe that I’d like to try out as cupcakes. Are there any general adjustments you make when working with a cake recipe or do you just prepare the same batter and pour into cupcake molds instead of the cake pans?

    Comment by Christine — October 29, 2006 @ 2:57 pm

  66. Hello Chockylit, i intend to bake own cupcake as wedding favour. if i need abt 250pcs how many days do i need to bake before e actual day? will it ne alright to keep them in fridge wout freezing?

    Comment by pauline — October 31, 2006 @ 3:57 am

  67. can i know where i can get tapioca balls?? can u show what it look like with packaging? thanks a lot (n_n)v

    Comment by aomi — October 31, 2006 @ 9:22 am

  68. I was wondering the mint buttercream you use on top of the chocolate ganache cupcakes, could that be used as a filling for a cake?

    Comment by michelle — October 31, 2006 @ 4:35 pm

  69. Cheng – That is hard to say. I rarely have issues with cream cheese frosting consistency. A few people have reported an issue despite adding more and more powdered sugar, but I cannot imagine why!

    Hi, Hanna. There are a handful of dairy-free recipes for cupcakes on the blog, but no dairy-free frostings. That isn’t really my speciality… Sorry! Are the nut cups harder to wear away? I am not sure what you mean by that… They are more firm and can hold up a variety of recipe types that might not work in regular papers, but they are hard to tear open.

    Erin, You don’t need to grease the papers. They do peel away, but the rim is hard to tear so I often cut a little notch in them. They also stand up on their own so you can bake them on a cookie sheet instead of a muffin tin.

    Shannon, I just moved to hosting for the first time. I was using blogger (Google’s free blogging software) and wasn’t happy with the functionality and lack of flexibility. I chose WordPress as my blogging software (very customizable) and that requires hosting. I chose a local hosting company with a good reputation called Laughing Squid. So far they have been great.

    Yogee, I often make my frosting a day or so in advance and refrigerate. Cream cheese holds up very well and doesn’t get soft. Buttercream does get stiff, so it helps to leave it out at room temperature for an hour or so.

    Blanca, I use the Canon Digital Rebel.

    Riki – Yes, I have encountered that problem. In general people have gotten use to it (most of my coworkers eat the cupcakes out of the cup with a spoon!) but I will also cut a notch in the rim as that makes it much easier to tear.

    Andrea, I don’t use anything on the cups. Very little product is left behind on the cup with the exception of certain, very moist recipes.

    Ceres, What is “native-pinoy cheesecake”. I googled it and nothing came up.

    Christine, I don’t normally adjust the recipe just the baking time and it tends to work out fine.

    Pauline, I did a friends wedding a couple months ago. The wedding was Saturday evening. I started the cupcakes Thursday night. After letting them cool completely, I packed them in containers and made sure they were air tight. then stored them in the fridge. They tasted great on Saturday. I would say that 2-3 days ahead is fine as long as they are wrapped up tight. It is much preferred over freezing which can dry out the cupcakes.

    Aomi, I am not sure where you can get tapioca balls. If you are from San Francisco then you can get them many places like Pacific Super and Ranch 99. I already posted a picture on flickr of the bags I bought.

    Michelle, I use buttercream as a filling all the time. Shouldn’t be a problem.

    Comment by chockylit — October 31, 2006 @ 5:39 pm

  70. Hi Choclylit,

    I was curious about the pinoy cheesecake and did some searching too. I found this blog site http://bucaio.blogspot.com/2006_04_01_bucaio_archive.html
    that mentions a pinoy (Filipino)cheescake made with some native fruits, one called langka and some jackfruit coulis. Interesting – I’m sure you of all people could come up with a yummy cupcake out of this one!

    Comment by Primethyme — November 2, 2006 @ 1:42 pm

  71. It is actually called a “cheesecake” in bakeshops from Quezon City. Something like a cupcake with loads of cheese. My daughter says it’s so yummy! I was thinking of trying to bake some for her if i can get hold of some recipes.

    Comment by ceres — November 2, 2006 @ 3:24 pm

  72. Hello Chockylit,

    Just read a comment sent by Primethyme…
    How wonderful! Please pass on my thanks as well for her searches.

    Comment by ceres — November 2, 2006 @ 3:34 pm

  73. LOVE Andronico’s.

    Comment by Honor — November 8, 2006 @ 2:23 pm

  74. Hi,
    Help!! …I’m doing wedding cupcakes for my sister next week & I have a lovely recipe but need one that rises into a dome. I want one more special than a basic cupcake recipe..the one I normally use is a cake recipe converted but like the mud recipes, ends up flat. I want one that has a dome top, but is suitable for a wedding. Can you suggest something please?? Preferably lightish in colour (not chocolate). Thanks heaps, Kylie (I love this site!!)

    Comment by Kylie Lambert — November 15, 2006 @ 12:08 am

  75. Hi, I’m from Singapore.

    Our climate here is pretty hot. How do I prevent my frosting from melting?

    Thanks a million :)

    Comment by shia — November 15, 2006 @ 6:14 pm

  76. Hi! I need help! How do I prevent my carrot loaf cakes from becoming too moist, almost like a dense pudding? :) Do you squeeze out the water from the carrots? Thanks and more power!

    Comment by Olive — November 21, 2006 @ 1:22 am

  77. What size souffle/water cups do you use? Does it matter what size they are? I’ve seen 1oz, 3.5oz & 5 oz. Can I use the 5oz in a popover cup?

    Comment by Shanda -TheDivineDiva — November 21, 2006 @ 8:28 am

  78. Hello! My name is Ana, i live in Brazil. We do not have cupcakes here. I love the frosting from sprinklescupcakes.com! I tryed a ganache frosting, i put for a few minutes on the refrigerator but when i frosted my cupcakes it started to melt. How can i make a beautiful frosting like this website http://www.sprinklescupcakes.com? Thank you so much!!!

    Comment by Ana Maria — November 28, 2006 @ 5:31 am

  79. I baked 100 cupcakes to raise money for breast cancer in october (i raised $500)… I read your blog for ideas since it was the first time I was making cupcakes and they were a big success.. Here’s a picture of the cupcakes I made.. http://www.kodakgallery.com/ShareLandingSignin.jsp?Uc=rcytadq.1tx3un66&Uy=dgsufm&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=1

    Comment by Tameen — November 28, 2006 @ 10:19 am

  80. I don’t know where else to post this because I don’t see a “contact” link, but your website keeps asking me if I want to install WeatherBug. I’m not sure if this is they way you desinged the page or if something else is wrong. In either case, I thought you should be aware of it if you aren’t already.

    Comment by Mike — November 28, 2006 @ 10:21 am

  81. Dear Chockylit! You are the best. Really the best! Here in Brazil we don´t have buttermilk. Can i use another ingredient insted of it? Sorry for my terible english!

    Comment by Ana Maria — November 28, 2006 @ 6:17 pm

  82. First of all. I love your blog, you have inspired me to start baking again!

    PLEASE PLEASE PLEASE publish a book. YOU would rock in the work of cupcake books. and if you do publish–please let me know I want to be on the list for the first buy!

    thank you for the inspiration!

    Comment by sandra — December 2, 2006 @ 4:33 pm

  83. hi! i’m from singapore and here we do our measurements by grams for practically everything, so i’m alittle confused as to how much your recipes mean by 1 cup. (e.g. 1/2 cup butter etc)

    Could you help me out? I really like your ideas and recipes! :D


    Comment by Priscilla — December 5, 2006 @ 8:26 am

  84. Hi can i ask what is the difference between normal flour, self-raising flour and all purpose flour? can i mix self-raising flour and normal flour together to get all purpose flour?
    what are the different outcomes of the cakes if i use different flours?

    Comment by Samuel — December 19, 2006 @ 8:31 am

  85. I don’t know of any difference between normal and all-purpose. I use all-purpose for all recipes unless stated.

    Self-rising is simply all-purpose with leavener already in it. So, if you use self-rising you don’t have to add baking powder or soda. If you use all-purpose you have to add baking soda or powder so they are essentially the same thing.

    Cake flour is yet another product. It has a lower gluten content likely and has corn starch in it. It makes a lighter cake I guess you could say. I rarely use it.

    Comment by chockylit — December 19, 2006 @ 9:09 am

  86. hi. can u refer me to a site which has gas range conversions? im using a lagermania and it uses numbers 1 to 7, and not temperature to moderate the flames.

    Comment by kitchenoob — December 19, 2006 @ 4:24 pm

  87. thanks a lot!! your cupcakes look really nice :)

    Comment by Samuel — December 21, 2006 @ 7:17 pm

  88. I was trying out some cupcakes today and some of them overflowed the cups… so was wondering how do you estimate the amount of batter to put in the cup:
    1. a flat top
    2. a dome top
    3. a full/mushroom top

    Also, is it advisable to bake 2 trays simultaneously?? My bottom tray came out with burnt bottoms… :(

    Thanks and Happy New Year!

    Comment by Angeleyes — December 28, 2006 @ 10:06 am

  89. Hi! I wanted to try your ube cupcake recipe. But there seems to be an ingredient missing in the list of ingredients. May I know how much oil you added to the recipe?

    Comment by Mel — January 2, 2007 @ 4:33 am

  90. I just found this very reasonably priced 24 unit cupcake carrier at Target.com. thought everyone here would be interested. Check it out!

    Comment by Shelley — January 3, 2007 @ 7:45 pm

  91. Your website is really useful. I will be start off my first Cupcakes baking this weekend. Thanks so much for all the relevant information provided.

    Comment by Tess — January 4, 2007 @ 6:19 am

  92. Hi all! I just watched Rachel Ray and her friend brought this carrier for three dozen cupcakes.


    Comment by Primethyme — January 4, 2007 @ 9:09 am

  93. hi cheryl..

    just wanted you to know you are an inspiration!

    anyways, are the cups you use waxed, as in those cheap party/picnic/mcD’s sort that are waxed?

    i am on my own quest and will be posting on my blog at theworkingdapur.blogspot.com (not ready yet)..

    now i am at my office, i have 9 cupcakes, a tub of homemade apple pie filling waiting for me at home… i will be using your cone method, filling the cakies with apple pie filling and topping it with either creme pat or creeme cheese citrus frosting…

    all the best to you in 2007…

    love always, naddy

    Comment by cupcake princess — January 4, 2007 @ 7:59 pm

  94. hi!
    i would like to know if there is any other ingredient that could substitute corn syrup in your recipe for thick caramel, like golden syrup, because here in portugal is very difficult to find it and very expensive…
    thank you in advance

    Comment by francisca neves — January 13, 2007 @ 5:33 am

  95. Your cupcakes make me happy. I don’t bake, I just read the recipes and look at your finished results.

    Comment by Bonnie West — January 16, 2007 @ 7:10 am

  96. I chanced upon your website two days ago and am hooked. I am thinking of a business in cupcakes and wanted to know the proprietary use of a few of your interesting recipes. What are legalities behind using them as I don’t want to be a thief.Or is it part of public domain? Love our combinations and the science of it all!

    Comment by Beena Joseph — January 16, 2007 @ 10:29 am

  97. Hi, I really love your website and your cupcakes. But why don’t you post in grams rather than cups ? It would be so much easier for most people. Pls consider my suggestion.


    Comment by catherine — January 17, 2007 @ 5:37 am

  98. Hey, I think you are the most amazing woman everr. I love your cupcake recipes! The cupcake with toffee in is my ALLTIME favorite. When I saw your recipe for the Ube Cupcake, I went nuts because I LOVE that stuff, and I’ve heard of Ube cakes and custards but not a cupcake! But anyways, I was wondering if you had any special Valentine’s themed recipes? Can you help me out? Thanks a lot!

    Comment by Ally — January 21, 2007 @ 12:34 pm

  99. Awhile back you mentioned you bought a cupcake carrier and were going to report on it. Did you find it useful?

    Comment by Dona — January 23, 2007 @ 2:10 pm

  100. howdy!
    I’ve never had my cupcakes rise as much as they should (i.e they don’t really reach the top of the paper). I’m pretty sure i fill the cups the right amount, and I’ve been thru the checklist of things to look for. I don’t think it’s underbaking (tester is clean). Do you think i could “encourage” the cupcakes to overflow by lowering my oven temperature a bit? Or are there other problems with a lower temperature?

    thanks :)

    Comment by Stuart — January 26, 2007 @ 5:20 pm

  101. Hi, regarding the paper nut cups you use, I found them in a 5-1/2 oz size at


    They sold them in units of 5,000 for $26.43 – the shipping was a killer at $27.75 because of the weight but at a total of $54.18 for 5,000, that comes to
    1 cent each per cup! 5,000 should last a while.

    Comment by Alicia DAnek aka "Lee" — January 28, 2007 @ 6:32 am

  102. Hi all,
    I am very glad I found this website! I have two questions that I need help with.

    First, I am starting a cupcake shop that specializes in only cupcakes; I will be selling my first year at our farmers market. It gets pretty hot here in July and August, what is the best frosting that will hold its shape (I am piping it on the cakes) in the heat?

    Second, has anyone out there done or started there business this way? I would love some help and support from others who may have experience. Please e-mail me directly or reply to this blog.


    Comment by Leslie Fiet — January 28, 2007 @ 8:28 am

  103. Cupcakes require so much butter which I try to avoid using – artery clogging. Can I use olive oil instead successfully?

    Comment by Pamela Ward — February 1, 2007 @ 10:42 am

  104. Hi, Pamela. Some recipes simply require butter (or some sort of solid shortening) and you simply cannot successfully substitute with an oil. There are plenty of oil-based recipes. I tend to use grapeseed oil which is very light. Olive oil tends to have a strong flavor that might not work well, but I suppose you could give it a try. Here are some examples of oil-based recipes:

    Carrot-Orange Cupcakes
    Papaya Coconut Cupcakes
    Lychee Coconut
    Ginger Carrot

    Almost all frostings have butter.. Again there is not much you can do about it. Meringue frosting is one alternative though (egg whites and sugar). See an example here.

    Comment by chockylit — February 1, 2007 @ 11:01 am

  105. what are your thoughts on silicone cupcake pans?

    (love your site!)

    Comment by Miri — February 5, 2007 @ 5:56 am

  106. Hi

    I love your site! DO you know where i can get those cool paper cases you use in the uk? Also i have been trying to find the paper cup cake insert trays for the cake boxes in the uk and i cant find them…….please help me!

    Comment by Mona — February 6, 2007 @ 5:53 pm

  107. We are working on a science experiment to determine the effect of different amounts of water on cupcakes. Your site has helped us learn about different types of cupcakes. Do you have any ideas on what the effect will be as we change the amount of water we’re using?

    Comment by Joe — February 10, 2007 @ 8:15 am

  108. OK, I have had it trying to find a cute box for selling and transporting my cupcakes. So I have created a custom cupcake tray and box that will soon be available to anyone who would like to purchase them. The photo I have is only the prototype; the final box will be white or a very light shade of pink. Not that horrible pink used by bakeries. Currently the fort run will be for mini cupcakes and if there is demand I will also make them for the regular size cupcakes as well. Each box will hold six cakes, the holders also fit nicely on a sheet cake tray for easy transporting. If you want to see a photograph I can e-mail it to you, just contact me directly at candid-memories@comcast.net

    Leslie Fiet

    Comment by Leslie Fiet — February 10, 2007 @ 10:58 am

  109. So…do you dont find the little white paper cups hard to get the cupping cake out of??? IF not..what in the world am I doing wrong?

    Comment by NotQuiteJuneCleaver — February 16, 2007 @ 3:31 pm

  110. excuse all the typos…I have the freaking flu.

    Comment by NotQuiteJuneCleaver — February 16, 2007 @ 3:33 pm

  111. Love this cupcake set, wondering if you’ve seen it… sounds like you’re a cupcake addict too!


    Comment by Melissa — February 16, 2007 @ 8:22 pm

  112. Hi, love your cupcakes. How can i make my frosting hold nicely like yours? I tried making royal icing the other day but it turns flat after i piped it on the cupcakes?

    Comment by Idaz — February 18, 2007 @ 11:16 pm

  113. Hi,
    I recently went on a baking spree and made some very good chocolate red velvet cupcakes. But the recipe I used called for cocoa powder. How can I make red velvet cupcakes without chocolate?

    Comment by Devin — February 20, 2007 @ 11:30 am

  114. About the white paper nut cups you use for your cupcakes…it’s nice that they stand alone without a cupcake pan and use space in the oven efficiently…. but, do you find it all messy or difficult to remove the paper cup? They don’t seem to be as “user/eater friendly” as the typical cupcake liners.

    Comment by Karen — February 20, 2007 @ 11:17 pm

  115. hi,

    love all the recipies, but how many Britsh grams is 1 stick of American butter?

    Oh an i still cant find any of the lovely paper cups in the UK any where…no fair!

    Comment by Mona — February 21, 2007 @ 6:46 pm

  116. Hi,
    I love your site, and the creativity of your recipes! I was on a mission to find a local resource for the paper cups since i didnt want to pay for shipping. I found them at Smart and Final for pretty inexpensive–i want to say they were approx $3 for about 250. (they only had 3.25 oz cups which seemed a little bit smaller than regular cupcake liners, but they worked out well.) Anyway, just wanted to share that info with you. Thanks for all the great cupcake ideas! :)

    Comment by lu — February 21, 2007 @ 11:58 pm

  117. Hi Cheryl,
    I managed to find the cups that you’re using but I notice that they tend to “smoke” when I take them out of the oven. Somehow the cups would turn yellowish and I wonder if it’s normal or it’s because my oven’s temperature is too high/I left them to bake for too long? Does that happen to you?

    Comment by FeR — February 23, 2007 @ 11:00 pm

  118. cannot tell you how much i love your blog. all of the pictures are like perfectly taken.
    I was just wondering, i made too much buttercream the other day, and am not sure how long they can be kept.
    also, i wanted to know where about can i get those cupcakes mould you use…i live in london but it just seems like i can’t get my hands onto those beautful cupcakes stuff.

    Comment by Jacqueline — February 27, 2007 @ 5:32 am

  119. Hi Cheryl,
    You are such an inspiration. I discovered you on Flickr and want to try making cupcakes for the first time. I’m already very good at eating them!

    My question: What mixer (brand/model) do you recommend?

    Many thanks and keep up the amazing baking and photography!


    Comment by Eve — March 1, 2007 @ 3:04 pm

  120. I only ever used KitchenAid brand. So, not sure if its much of a recommendation. I upgraded to the pro model last year and like its speed and the size of the bowl. Maybe other folks have opinions?

    Comment by chockylit — March 1, 2007 @ 8:25 pm

  121. I can’t remember where I read this, and I’ve not tried it out yet, but as far as “de-seeding” pomegranates, it’s supposedly easier if you submerge it in a bowl of cold water after scoring. I’d imagine it’s so that juice doesn’t go spraying everywhere. I’m going to try your pomegranate cupcake recipe the next time I buy one!

    Comment by Jessica — March 1, 2007 @ 8:38 pm

  122. Cheryl,

    How about a Passion Fruit cupcake that you can add to your Portuguese – inspired section? I LOVE Passion Fruit, as do all other Portuguese people. =)


    Comment by Kristen — March 2, 2007 @ 11:49 am

  123. Ok I have finally done it! I found this site so helpful and inspiring that I just did it. I finally launched my site today! I LOVE CUPCAKES!!!!
    Cheryl you are awesome!

    Comment by leslie Fiet — March 4, 2007 @ 5:14 pm

  124. Cheryl,

    I love your site and I loved the pomegranate jelly candies that you made. I tried to make my own and it didn’t turn out so well. What went wrong? I followed the recipe to a “T” and froze it overnight but it never really set up enough. Any thoughts? Thanks.

    Comment by Rachel — March 5, 2007 @ 3:34 pm

  125. Hey, thanks for sharing this lovely cup cakes, i am craving for cup cakes now. and also i found another website that stock these cup cakes, shipping and price is cheaper than the one you listed for people living in UK. Hope this helps all~

    Comment by Suzie — March 7, 2007 @ 12:52 pm

  126. We can get the cupcake inserts for 1 dozen, 2 dozen, 3 dozen and individual cupcakes. We also can get the matching cake boxes that they fit in. If you want more information, please send an email to pam@promothingsinc.com

    Comment by Pamela — March 8, 2007 @ 2:45 pm

  127. Hi Cupcake…I’ve been using the Magnolia choc. cupcake recipe and some of my cupcakes sink and fall after they come out of the oven. Do you know why?
    Thanks so much!
    P.S. I’ve followed the recipe exactly; however, I do live in a high altitude area. Thanks..

    Comment by Gale Molle — March 12, 2007 @ 3:02 pm

  128. Hi! Just wanted to let others know that I found the nut and party cups at my local Michael’s, as well.

    Comment by Lauren — March 13, 2007 @ 10:34 am

  129. Hi!
    I’m doing a speech on recipe improvisation and substitution. I was wondering if you could a.) give me a recipe or a refernce to help demonstrate this topic, and b.) Give me any great pointers like what you can or cannot change in a recipe.

    Thanks for your time,

    Comment by Sarah Shubert — March 15, 2007 @ 7:07 am

  130. If you haven’t found it already here is that post you can’t find :)

    Beautiful site. I can’t wait to try one of the green tea ones for my hubby’s bday.


    Comment by Tyesha — March 15, 2007 @ 2:58 pm

  131. Hi, I just found your site and I already adore it. I haven’t read everything yet, but noticed your lavender ice cream cupcakes and chocolate cherry ones especially stood out. Do you by chance have a recipe for a lavender cupcake/filling/frosting that isn’t ice cream? Also, do you think a chocolate mocha flavored cupcake would be okay with a cherry filling? Thanks for the inspiration!

    Comment by Holly — March 16, 2007 @ 12:03 am

  132. My daughter is allgery to the egg. Can you suggest a way to make a cup cake without egg? Thanks.

    Comment by fan — March 23, 2007 @ 2:22 pm

  133. When you bake the cupcakes in the little cups that you use, do you bake them in muffin tins, or on a cookie sheet? Thanks :)

    Comment by Kim P — March 26, 2007 @ 7:34 pm

  134. I tried two different chocolate ‘decadence’ cupcakes. Chocolate with peanut butter filling and chocolate with carmel sauce and banana flambe. Both cupcakes sank and I ended up with a terrible mess that tasted really wonderful but looked like a bottomless pit with crust around it. What did I do wrong?

    Comment by Alexis — March 26, 2007 @ 11:22 pm

  135. If I’m using the nut and party cups how much batter should I use for a flat top, dome top or mushroom top?

    Comment by Lorna — March 27, 2007 @ 12:05 pm

  136. Hi there! I know you say not to freeze cupcake batter, but I was wondering if cupcake batter can be put in the refrigerator overnight and still be okay the next day?

    Conversely, although you say that freezing unfrosted cupcakes can make them dry out, I was wondering if this is a real noticable difference to the general public, or something that you personally can see because of your greater cupcake experience; and if it is quite noticable, do you have any suggestions/specific recipes for making a slightly moister cupcake that could hold up to freezing a little better? I’m thinking of a basic vanilla cupcake.

    Comment by Mark — April 6, 2007 @ 6:07 pm

  137. Hi! Could you advise what type of milk you use for the cupcakes? Do you also use the same type of milk to make the frosting as well? Thanks.

    Comment by Brenda — April 8, 2007 @ 6:32 am

  138. Everything is always regular unless otherwise stated. Whole milk, all purpose flour, unsalted butter, granulated sugar, etc. Same as with most recipes.

    Comment by chockylit — April 8, 2007 @ 10:22 am

  139. Hi Chockylit,

    I absolutely love your site, and am learning so much just by reading the postings. I do have a question for you…

    The vanilla cupcake recipe from Billy’s bakery calls for part cake flour and part AP flour. I am fairly certain that Magnolia’s calls for both types of flours as well.

    I’ve baked 4 batches now of Billy’s version and have had mixed results each time. Some come out completely pulled away from the cup, some flow a little out and over the cup, but then pull away from the sides but keep their height, and others come out perfect.

    I saw that when you posted Magnolia’s recipe, the version on your site calls for only AP flour.

    Could the Cake flour be causing so much variation in the final results of the cupcakes. Should I only be using AP flour?

    I ordered the cups using the link you provided and had an absolutely fantastic experience. The prices were way below any you would find elsewhere, and the shipping was not too bad. I paid $76 for 5000 cups. In the end it will definitely pay for itself.

    I also found a great company that sells cake boxes in multiples of 100, the best part is they also carry inserts that hold the cupcakes in place. I just ordered 100 and the total price was 113. Not bad considering I had paid 6 for four disposable containers at Target.

    the cake boxes were from http://www.promotionalthingsunlimited.com
    The lady I worked with is named Pamela and she was very helpful and quick to respond to my questions. I just wanted to share.

    Comment by Kim P — April 9, 2007 @ 9:43 am

  140. Actually, Magnolia’s calls for self-rising and AP flour. Self-rising is AP flour with the baking powder mixed in. I don’t like having to have both types on hand so adjusted the recipe for all AP with the baking powder separate. Billy’s recipe (apparently he used to work at Magnolia’s according to one reader) is nearly identical to Magnolia’s with the exception of the cake flour… I haven’t used Bill’s recipe too often and really like Magnolia’s, so can’t speak to Billy’s recipe.

    Thanks for the info on the boxes. I need to buy some.

    Comment by chockylit — April 9, 2007 @ 10:09 am

  141. Hi, I’m a big fan. You have a wonderful web site. I’m a newspaper columnist and cookbook author (Chronicle Books). This month, I’ll be completing my upteenth book, called Deep, Dark Chocolate in which I have two or three cupcake recipes. I LOVE your idea for cupcake cups and want to give you and your site a bit of praise in my book. Just wanted to know if that’s all right with you. Again, thank you for the great idea! best, sara

    Comment by Sara Perry — April 10, 2007 @ 8:13 am

  142. Chockylit,

    I will try Magnolia’s version and tell you how they turn out. You are right that it calls for self rising flour vs. cake flour. Thank you for replying so soon.

    Kim P.

    Comment by Kim P — April 10, 2007 @ 10:12 am

  143. You included a link for the “Melt in Your Mouth Chocolate Cupcakes with Whipped Cream”, but the link is a recipe for a cake. How many cupcakes does this make and how long should I bake them for?

    Comment by Margaret — April 10, 2007 @ 4:05 pm

  144. Hi…
    I’ve baked one of the cupcake recipe from you post “cupcake round-up” – Orange Chocolate Cupcake with Nutella Ganache Filling and Hazelnut Buttercream Frosting. But I wonder why the cupcake doesn’t stick to the paper cups? I’ve followed exactly the measurements and i did bake this recipe twice. What’s been wrong?

    Comment by eLLie — April 10, 2007 @ 10:58 pm

  145. If I could just share with you on the cups for cupcakes, I managed to source for a good shop along the stretch of Amoy Street who sells party materials/ and packing – and of course the cupcakes cups in question there.

    The shop opens as early as 9am from Mon to Fri. I’m not certain if they’re open on weekends though.

    If you need any details on the exact location, I could fish it out (literally to say so).

    Comment by Christine Tan — April 11, 2007 @ 7:58 am

  146. Margaret, I use a similar recipe all over the blog and those posts have the information you are looking for. I don’t have the original information from that first post.

    Ellie, I doubt there is anything wrong with the person’s recipe. I simply find that some recipes stick and some don’t. Some people like it when it sticks, some don’t. Go figure!

    Comment by chockylit — April 11, 2007 @ 8:16 am

  147. If I’m using the cups how much batter should I use for a flat top, dome top or mushroom top?

    Comment by Lorna — April 11, 2007 @ 7:40 pm

  148. Unfortunately it depends on the recipe. Some rise more than others.

    Comment by chockylit — April 11, 2007 @ 8:35 pm

  149. Just wondering if you bake the cups in a cupcake pan or just on a baking sheet — I saw one photo with molds. Thanks.

    Comment by Tom — April 12, 2007 @ 1:17 pm

  150. I just place the cups on a baking sheet. Nothing special. The cups I use are very sturdy on their own.

    Comment by chockylit — April 12, 2007 @ 1:22 pm

  151. i’ve made over 20 vanilla butter cream frosting’s and none of them turned out the way i wanted, i always ended up feeling the icing sugar! i like my frosting completely smooth and creamy like the store bought stuff!! what can i do?

    Comment by lulz — April 13, 2007 @ 10:05 am

  152. Hi again, don’t mean to repeat questions, but you never responded to my question as to which vanilla cupcake recipe you thought would hold up best to freezing or storing for more than overnight?

    Also, I was wondering if you’ve ever tried stiffening a buttercream frosting in any way other than using more powdered sugar, because I find after a few cups it just gets too sweet for my taste.

    Comment by Mark — April 13, 2007 @ 11:47 pm

  153. I think the moistness/denseness of the magnolia recipe I use throughout the blog would probably store best. I store my cupcakes either loosely wrapped on the counter or in an airtight container. They tend to last about 3 days no problem. I have frozen unfrosted cupcakes for a week, but it does dry them out. No way around that.

    And no I don’t know how to thicken buttercream in another way. Another option is to skip the American buttercream recipes and try Swiss or Italian buttercream. A google search should turn something up.

    Comment by chockylit — April 14, 2007 @ 10:01 am

  154. I was thinking about making mini devil food cupcakes and filling them with flavored whipped cream. Do you think it’s a bad idea to try and fill mini cupcakes?

    Comment by Phemyda — April 16, 2007 @ 10:24 am

  155. I have tried to fill mini cupcakes and it didn’t really work out… They are just too small. Give a try though if you are up to it.

    Comment by chockylit — April 16, 2007 @ 10:29 am

  156. On the store bought frosting comment… I can understand what you are saying, but the way store bought frostings are made creamy are with lots of very unpleasant things. Here is the ingredient list for duncan hines vanilla frosting:

    INGREDIENTS: Sugar, Vegetable Oil Partially Hydrogenated [ Soybean(s) Oil Partially Hydrogenated, Cottonseed Oil Partially Hydrogenated], Water, Corn Syrup, Corn Starch, Mono and Diglycerides, Salt, Color(s) Artificial, Yellow 5, Red 40, Polysorbate 60, Potassium Sorbate Added as a preservative, Sodium Acid Pyrophosphate, Citric Acid, Sodium Citrate, Natural and Artificial Flavor(s), Milk Chocolate [ Sugar, Chocolate, Cocoa Butter, Milk Skim, Milk Fat, Lactose, Soy Lecithin, Salt, Flavor Artificial], Sugar, Corn Starch, Corn Syrup, Yellow 5 Lake, Blue 1 Lake, Red 40 Lake, Yellow 6 Lake, Blue 2 Lake, Dextrin

    So what could you add to butter, sugar, and milk to make it more like the result of the above list…. Not sure :) Maybe crisco?

    Comment by chockylit — April 18, 2007 @ 2:56 pm

  157. have you ever made a frosting that uses marscarpone instead of cream cheese?

    Comment by chris — April 19, 2007 @ 12:48 am

  158. Hi Chockylit,

    I finally had time to give the Magnolia recipe a shot last night. The first batch I put into the oven had maybe 1/3 batter to the height of the cup. They rose while baking and had a good 1/4 – 1/2 inch dome about 10 minutes in. At about 15 minutes the cakes had sank down to the rim of the cups and had a beautiful golden brown color. I tested them then and the toothpick came out clean. I pulled them out of the oven and as soon as they started cooling, the cakes started pulling away and sinking. They looked like short fat hour glass shaped cakes.

    The second set of cupcakes that went in, I added about a teaspoon more batter that put it closer to 1/2 the height of the cupcake cup. These cupcakes completely overflowed at 15 minutes and at 20 minutes were golden. I took them out after testing them at 22 minutes. As soon as I took them out of the oven they started sinking in the center, so I ended up with crunchy curlie border strips with the cupcake in the center completely pulled away and looking like an hour glass shape.

    While mixing, I followed the directions. I had the butter and eggs at room temp. I go through Baking Powder too fast for it too go stale. I’m trying to recall if I mixed too much after incorporating flour and milk, but I am almost completely certain that I only mixed long enough for the batter to become smooth.

    The only ingredient that might be not the freshest is the baking soda. Could that be the culprit here?

    I didn’t take pictures because I was so frustrated with the batch. They taste wonderful, and really because the recipes between Magnolia and Billy’s are almost exactly the same, the taste was the same. The Magnolia version was more dense. Anyhoo if you have any helpful insights on why my cupcakes might be sinking.

    Thank you so much for all your help.

    Comment by Kim P — April 19, 2007 @ 6:00 am

  159. I suspect over temperature. 1/3 full is definitely not enough. 1/2 full shouldn’t overflow unless the over temp is too low.

    Comment by chockylit — April 19, 2007 @ 10:27 am

  160. Tried your posted recipe for Amy’s cupcakes- delicious flavor and texture. But on your website it notes an oven temperature of 350 degrees. Then the first line of the instructions reads “preheat oven to 375 degrees.”

    350 or 375??

    Thanks so much for lots of wonderful ideas and great recipes.


    Comment by Donna — April 22, 2007 @ 2:49 pm

  161. Sorry, sometimes I preheat to 375 then drop the temp to 350 when I place the cupcakes in the oven. I believe this helps avoid overflow, but I am not sure.

    Comment by chockylit — April 22, 2007 @ 6:53 pm

  162. Hello!
    I´m writing from Portugal (Sines, Alentejo) and I´m a big fan of cupcakes (never tried one, you know that around here we don´t bake cupcakes a lot), but I´m willing to try to make them for my daughter´s 5 birthday. Can you help. For a beginner in cupcakes, but not in baking (I bake a lot), what should be the perfect cupcake, and I have to say to you that frosting them scares me :) a bit.

    Comment by Mafalda — April 23, 2007 @ 4:05 am

  163. How much egg is 1 egg? Often times the eggs I buy here are smaller than a common large egg but I’m not sure how much the right amount of egg plays in the recipe. Any thoughts?

    Comment by Amit — April 23, 2007 @ 12:26 pm

  164. I made the devil’s food cake cupcakes with the coconut butter cream for people at work. They were a hit…I got two coconut haters converted. I’m loving this site :)

    Comment by Bekkah — April 25, 2007 @ 1:08 pm

  165. Jessica left a post on 1st March about pomegranates…it’s best if you do push the arils out under water as to not rupture them….then drain and eat….or bake in this case.

    Comment by Bekkah — April 25, 2007 @ 1:37 pm

  166. Your site is beautiful! I found the link to this place and a little description in my Marie Claire magazine, and am SO excited by all your recipes! I can’t wait to try them.

    I might just be overlooking a recipe or a similar question, and if so, I apologize, but I was wondering if you have ever made a cupcake with praline (I recently moved south and the stuff is EVERYWHERE)? I’m very curious to see a cupcake creation with some kind of praline, and was just wondering if you’d ever tried it or thought about it.

    Comment by Ley — April 25, 2007 @ 2:35 pm

  167. So I’ve been able to find the cupcake-cups you use to bake. And, yes, they are adorable and very sturdy. A tad too sturdy, infact. Do you have any suggestions as to how to remove the cupcakes from the cups without mangling them?

    Comment by Kelsey — April 30, 2007 @ 6:56 am

  168. I have the cardboard inserts,…314-749-4804….Call me….

    Comment by Jill Segal — April 30, 2007 @ 6:03 pm

  169. Kelsey…
    Just cut a little notch in the lip and rip. Rhyme unintentional.

    Comment by Bekkah — May 1, 2007 @ 10:16 pm

  170. This is a totally random question, but here it goes. I’ve been followin gyour blog for sometime now and have fallen in love with your “blog concept” so I created my own blog in hopes of releasing my inner baker, like you. My question though (and I have 2) is #1 how does a blog become known? I’ve created my blog, but when I google it nothing comes up! #2 I was wondering if you’d add my blog as a link to your site. Thanks again for your inspiration!!

    Comment by Steph — May 5, 2007 @ 1:48 pm

  171. I made your Chai Chocolate cupcakes and they were AMAZING! I’d just like to warn everyone NOT TO REFRIGERATE them because they got really dense and the frosting solidified.

    Comment by Phemyda — May 7, 2007 @ 8:10 am

  172. Hi,

    As being a gr8 fan of U . This blog is one of my fav. blog so far.

    I tried out Chocolate Chai Spice and Raspberry Almond Cupcakes.both of dem turned out so gooooooood!

    Do you have any recipe for eggless cupcake cake, not vegan exactly.

    Lookign for great cupcakes ahed!

    Thanks in advance!



    Comment by Mrs.Tanya — May 8, 2007 @ 3:14 am

  173. Hi! love your webiste. gorgeous cupcakes. i reccently baked a batch of cupcakes following magnolia’s recepie. however, the frosting part was a big problem for me.. my frost was runny.. and i have added quite alot of cofectioner’s sugar.
    i used:
    1/4 cup butter
    3 tbsp lime juice
    1 tbsp milk
    2 tbsp alcohol
    3 cups confectionary sugar
    any suggestions? or i just lack the amount of sugar?

    Comment by J — May 11, 2007 @ 9:03 am

  174. Het regarding your need for a good vanilla cupcake recipe; I have one that I love, is not tempermental, and is good and vanilla-y.

    2 c all purpose flour
    1 1/3 c sugar
    2 1/2 t baking powder
    1/2 t salt
    1/2 c butter, room temperature
    7/8 c milk
    1 T vanilla
    2 eggs

    Combine the dry ingredients. Mix together the butter, milk, and vanilla. Add in the eggs and beat until combined. Add the dry ingredients. Fill cup about 3/4 full and bake at 350 for 20-25 minutes.

    This is also a great base. I have added all sort of things to it for flavor variations, like pureed peaches and mandarin oranges.

    Comment by amydesigns — May 23, 2007 @ 12:50 pm

  175. hai cheryl, i’m big fan of yours… i’ve tried many of your recipe, for cupcake is fine, but the frosting failed.
    i see many guys have the same problem, runny frosting… i’ve tried your buttercream frosting but end up runny…
    it had 1-1/2 sticks of butter, 5 cups of powdered sugar, and 2 tablespoons of liquid, pipeable but can’t hold longer. how much time you need to beat the butter? i used hand mixer and beat about 10 minutes, is that enough? i’ve tried magnolia’s buttercream and same result.
    really appreciate if you can help us…
    thanks a lot…
    btw, congratulation on your pregnancy…

    Comment by ratna — May 23, 2007 @ 11:00 pm

  176. Those ‘baking cups’ are called Souffle paper cups. I got them very inexpensively at http://www.gygi.com in all sizes.

    Comment by Cvuong — May 25, 2007 @ 8:57 am

  177. Hi there. I love your website – all the cupcakes looks absolutely divine! Would it be possible to add metric measurements with the recipes please. I live in Windhoek Namibia (Africa) and am dying to try these out, exept I do not know how to convert them to our measurement system. Please help!
    Thank you

    Comment by alida siebert — May 29, 2007 @ 6:05 am

  178. I just wanted to let you know that I found the mini cutters you use (or at least something very similar). I knew as soon as I saw them I had to have a set. Here’s the link:


    Comment by Melani — May 30, 2007 @ 3:15 pm

  179. I am sure you have millions of inquiries, I will attempt to be brief.

    I am getting married in august, I have been experimenting with asian influenced cupcakes.

    I love your Green Tea Cakes, I wanted very much to make one with an Asian Plum Buttercream instead of the green tea…

    Any suggestions on what I can use for flavoring? I had done some research, and found Li Hing Mui, do you think that would work?

    Congratulations on Mommy-hood.
    Thanks for your time.


    Comment by Sara — May 31, 2007 @ 6:25 pm

  180. what do you do with the bits of cupcake left over after you trim the cones to allow for filling? Can they be used for pie crusts or something?

    Comment by Melanie — June 7, 2007 @ 4:01 pm

  181. I just wanted to say Congratulations on the little one. I just had mine not too long ago. I can’t believe you’re up and making cupcakes already! I wish you the best and can’t wait to see what you come up with next!

    Comment by D. — June 12, 2007 @ 9:46 pm

  182. i made these vegan chocolate cupcakes last night….and they were good they just had this texture i had never seen before it was so weird…like a cross between a brownie and a cupcake they were STICKY….i was thinking it was maybe the applesauce in it….but the biggest pain to me was the icing i made Vegan Vanilla “buttercream” and instead of reagular soy milk i used chocolate soy milk and added like 2 tsps of cocoa and it tasted good sort of like whipped cream but it wasnt firm enough….it was really hard to decorate with…when i was piping it out it did not keep its shape….its really bugging me….none of my icing is turning out like i want it to…..oh and congrats to you, such a pretty little baby

    Comment by Cori — June 13, 2007 @ 6:47 am

  183. Congratualtion on your baby girl! I love your website. I think it is fantastic and all of your cupcakes are so inventive. I look at them and want to try and make them all- always thinking what a great ideas each one is.

    Comment by Patty — June 19, 2007 @ 5:47 pm

  184. Hi!LOve browsing your blog for recipes and inspirations. i’ve been trying to perfect the frosting for my cupcakes but sadly..i havent found the perfect recipe for it yet!
    What i meant by perfect??i like my frosting to be a little bit powdery/sugary and stiffer..but not too sweet tho..and the frosting doesnt get ‘melted’ even when it’s not refrigerated (especially in a hot country wher i live). Is it true that we should add a portion of shortening to get the above result??I hope you have the answer…:)Thx!!

    Comment by IIly — June 20, 2007 @ 8:16 am

  185. oh!hi again..congrats on the birth of your baby girl!She’s such a cutie pie..

    Comment by IIly — June 20, 2007 @ 8:19 am

  186. Hi

    I ‘ve been reading your blog for a while, and I must say its absolutely fabulous. I love baking too, and you’re an inspiration!

    BTW, your baby is beautiful. Welcome to mommyhood its the biggest blessing that life gives you:-)

    Comment by anu — June 21, 2007 @ 4:38 am

  187. I am DYING to try all of your recipes but I have no idea where to start! What are your favorites?

    Comment by Diana — June 21, 2007 @ 7:32 pm

  188. I have a question about frostings. My favorite frosting is a buttermilk frosting, you boil 1/2 cup buttermilk with 1/2 cup butter and 4 T powdered cocoa. Then, you add 1 pound powdered sugar, and some vanilla. I boil the buttermilk mixture until it is somewhat thick.

    I have tried using just plain buttermilk, but there seems to be a reaction if it is uncooked, and it seems impossible to make a thick frosting.

    Any other ideas for buttermilk in frosting? I love the flavor of buttermilk with chocolate, and generally use a cake recipe with buttermilk too.


    Comment by Mo — July 5, 2007 @ 12:35 pm

  189. hi chockylit,

    i was surfing the web for some cheaper matcha, and i have found some that looks really good, has a great price, and that is made for baking, specifically! i thought i’d share…

    Muzi Tea’s matcha products:


    Comment by Jenn — July 10, 2007 @ 2:13 pm

  190. Hi! I have to say my friend referred me to your website and it’s an awesome sight! I wanted to ask you I’m from the San Francisco area as well and I would love to try to make your melt in your mouth chocolate cupcakes and was curious where i could purchase the 7oz of Valrhona dark chocolate? I wanted to give it a shot for my cousin’s 40th Birthday. When you get a chance, could you let me know. Thanks and hope you have a nice day.


    Comment by Toni — July 19, 2007 @ 5:20 pm

  191. Hello everyone! especially to Chockylit!! hehe!! i am new in the cupcake making world so i would like to ask for your help with regards to making cupcakes…

    I had the time in making the recipe of vanilla cupcakes in the magnolia cookbook..well..i dont have the cookbook itself but i found the recipe here in the internet…My question is…do u have any tips or techniques on how to make a cupcake more fluffy inside, more moist or more “spacious”? well…my problem is that whenever i do make the cupcakes, the bread is so “packed up”, its as if i need to drink water whenever i take a bite on it, hehehe!…it isnt that fluffy or moist inside…hehe..plz help me with this..thanks!!

    And another thing…i also use the recipe there for the vanilla buttercream but whenever i do it, people say that its too rough..its as if you can feel the sugar morsels in your tongue…And also, the recipe says that in order to make the cream more thick, i should add sugar, but in turn, my family always complain that its so much sweet. How can i resolve this if the recipe tells me that in order for it to thicken and to be feasibly spreadable, i have to add sugar on it…i really want it to be that thick for easier spreading but i would really want a cream that is not that sweet so that everyone would love it…

    Thanks for all the help!! i hope you can help me on this because i really want to make good cupcakes for everyone to enjoy….

    Also for all….ehehe..sorry for my poor english…bare with me..hehe!! am not american actually…hihi :)

    THanks!!! and more power to your wonderful website…hehe!! i really love it..its so helpful and informative! :)

    Comment by GC — July 21, 2007 @ 7:16 pm

  192. hi erin,

    although not a baker, i am a cupcake lover. i visit your site regularly just to check out your delicious recipes.

    for my birthday, my roommate and i are doing a cupcake tour in new york. do you have any recommendations of places that serve delicious cupcakes in nyc? we already have a place called burgers and cupcakes (my two favorite foods) on our list. we also know of buttercup & magnolia. i’m sure there’s serveral more, we just aren’t sure where to start looking. can you help?

    thanks and congrats on the baby!

    Comment by kate mac — July 23, 2007 @ 7:07 am

  193. Erin.
    I Love your website! My expertise with cupcakes are nowhere near you – but i would love to replicate.Can you suggest a quick recipe for my son’s birthday 1) I will be doing Amy’s Vanilla Cupcake and need another – something easy (I have two toddlers)

    If you can include frosting too. also have you tried transporting your cupcakes in the car? Do you think the frosting will endure the heat of 30degrees – we’ll be travellin to another town for his birthday party..

    With thanks.

    Comment by Sue — July 24, 2007 @ 1:07 am

  194. Hi

    I really enjoy reading your blog. I am also a baker at home on weekends and after office hours. But with kids around, I find myself scarce of time to do my own stuff. But my elder boy is 3++ so I am getting involved as well.

    Nice and interesting recipes, I am also applying some of my engineering knowledge to the baking processes. I do not ve much software programming skills, that’s why no blogs or website..

    Keep going and wait to read more recipes from you !! Cheers from Singapore

    Comment by AliciaAng — August 2, 2007 @ 7:19 pm

  195. hello
    i am very happy to find your blog.
    i just started learn how to make cup cake.
    last time i made banana cup cake which was very hard and dense.
    also, when i make a cup cake, sometimes it is doughy.
    please would you give me the answer.

    Comment by moon — August 13, 2007 @ 7:08 am

  196. Hi
    I have a bit of a dilema. I’m getting married and to keep things affordable, have decided to bake cupcakes myself instead of having a cake. I want to bake a few of your amazing recipes but I don’t want to leave everything to the last minute. Also I need to do around 200 of them (for some people to take home). I can’t see paying a baker so much for cupcakes. Do you have any suggestions for making them ahead of time and storing them. I know you can freeze them, but you said that they become dry…which I don’t want!

    Please help!

    Comment by Koryn — August 13, 2007 @ 8:51 am

  197. I am a new cupcake maker…I like the swirly look from the 1 M star tip – but end up with so much icing on each cupcake. Have you ever used a smaller tip, and if so, what did you think? Did you end up with less icing? Can you suggest a smaller size to try?

    Thanks – party coming up and I’m bringing the cupcakes!

    Comment by Mary M — August 14, 2007 @ 10:33 pm

  198. hi chocky,
    i’m looking for a brazilian-inspired cupcake for an October event. I thought I might try the papaya cupcake. There’s a brazilian dessert called creme de papaya, which is pureed papaya and vanilla ice cream, drizzled with creme de cassis. Sounds like a cupcake to me! If it inspires you to try to make one, great! Also, I think dulce de leche is popular in Brazil—any cupcakes with that flavor? Any ideas?

    Comment by Radish — August 17, 2007 @ 12:12 am

  199. Hi, my kids really want cupcakes filled with pudding, I tried using pie filling pudding, but it just didn’t seem to have the right consistency. Could you give me any suggestions? Thank you.

    Comment by Allison — August 17, 2007 @ 6:30 pm

  200. I noticed that you seem to have trouble cracking a coconut! well, i just returned from hawaii and they taught me how to, and i’d like to share it with you. first locate the cocnut’s “face” (the holes). AS SHOWN IN THIS PICTURE, http://i208.photobucket.com/albums/bb181/kpajamas613/untitled.jpg
    locate one of the red lines. only one exists; i just don’t remember which one the guy said it was.
    it is not actually red, but it should be easy to locate. if you smash a sharp stone (or hammer, i suppose,) into the line, the coconut should easily split into 2 even halves.
    hop it works for you!

    Comment by hajung — August 18, 2007 @ 3:39 pm

  201. For those of you in the US, Canada or Australia looking for boxes with inserts for cupcakes try


    I’m still looking for a UK supplier if anyone knows one?…

    Comment by Rachel — August 20, 2007 @ 12:34 pm

  202. Hi there

    I love your website, and the cup cakes looks great.

    I was planning to make a cake for my sisters birthday, She is turning 40, but I decided on make tier cupcakes: She is having the flower power theme and I would like to make 2 cupcakes with the individual taste, not more, there will be 20 people, can you let me know how much ingredients do I have to use to make one cupcake.

    Desperate in Germany.


    Comment by Samantha — August 21, 2007 @ 4:19 am

  203. Hi, I would like to know if its possible to bake a cupcake using a mini cheesecake pan. Thanks!

    Comment by Sarah — August 22, 2007 @ 4:18 pm

  204. I really want to make your Chai Tea Cupcakes but instead of spices I want to use Morning Glory Chai that is made fresh from a place near my house. Do you have an suggestions on how to do this, as this is liquid instead of a dry spice.

    Comment by Katie — August 28, 2007 @ 5:05 pm

  205. I’ve tried your simple cupcake recipe and had such great success that I will be coming back here to try some others!

    I’ve also posted your site on my blog. Of course no one reads my blog but hey…it’s the thought that counts!


    Comment by Nicole — August 30, 2007 @ 7:47 pm

  206. Dear Chockylit,

    I’m quite new to cupcakes. And would like to make about 100s mini cupcakes for my brother’s wedding. Do you have any simple cupcakes recipes that won’t pull away from the paper cup when it is cool? And do you have any frosting that can hold for couples of hours? Looking forward for your reply.

    Thank you vey much in advance!

    Best regards,

    Comment by Serene — September 1, 2007 @ 11:48 am

  207. Dear Chockylit,
    I’ve been trying to find your caramel apple cupcake recipe like mad but the link that you posted for the recipe no longer exists and I’ve tried finding it on Google but most sites link to the Four Weeks magazine as well. Is it possible to post the recipe on the blog site?

    Comment by Jennifer — September 2, 2007 @ 8:30 pm

  208. Hi Chockylit! Your in my “favorites” and I love your creativity! Question: aren’t cherry pits poisonous? I see your truffle recipe uses a kind of ground cherry pit. Just curious–I’m always searching for recipes for chokecherries which grow wild in my field! Keep up the good, yummy work!

    Comment by Becky — September 3, 2007 @ 5:09 pm

  209. Hi Chockylit:
    Absolutely enjoy the cupcakeblog and your beautiful desserts and photography is inspirational. Do you have any plans on being published?

    Comment by Cristina — September 4, 2007 @ 3:05 pm

  210. hi chockylit,
    i would like to ask if if there is any diff between all-purpose flour and plain flour .

    & the besides using vanilla for Cherry-Vanilla Cupcakes , cn i replace the vanila to coco powder?

    Comment by xin ting — September 8, 2007 @ 3:43 am

  211. Hi Chockylit – great work, you create truly beautiful cupcakes.

    A quick question if I may, I have issues getting a lovely smooth finish to my frostings, everytime i use a palette knife i seem to expose air bubbles which ruin the surface of the perfectly smooth cake. Any tips?

    Comment by Dixie — September 9, 2007 @ 8:41 pm

  212. Hi Chockylit,
    I just recently discovered your blog and I think it’s great! I was at the San Francisco Chocolate Festival at Ghiradelli’s Square over the weekend and a chef from one of the cooking demos said that you should use kosher salt in all cooking, including baking. However, other sources do not recommend kosher salt for baking. I’ve been using Morton’s iodized salt to make my cupcakes. Do you use anything other than regular table salt to bake your cupcakes? What is your take on this?

    Comment by Christi — September 10, 2007 @ 12:24 pm

  213. Hi Chockylit! I am so excited this blog exist! Very helpful. I am trying to make my cupcakes perfectly rise tall without overflowing and looking like a mushroom top. Is there a certain unique baking pan I need to place them in or what about the french silicon muffin molds? Please tell me what I can do so my cupcakes don’t look flat all the time Thank you!

    Comment by Rebecca — September 10, 2007 @ 2:23 pm

  214. Hello Chockylit,
    I’ve tried baking cupcakes however everytime my cupcakes ended up in a dome shape which makes decorating difficult. What should I do if I wanna have those ‘levelled’ results and the cups are fully filled?
    The frosting on your cupcakes look so smooth, is there any secrets to it? Mine always turn out to be extremely sweet!
    Frustrated new cupcake baker!

    Comment by Jen Kam — September 11, 2007 @ 6:41 am

  215. I love your recipe combinations and can’t wait to try them. However, I tried your cream cheese frosting for the first time today and it was a disaster. I couldn’t get the consistency correct – it was runny regardless of how much powdered sugar I added. So, my question is: When you say 4-5 cups sifted powdered sugar to you mean you measure out 4-5 cups of powdered sugar and THEN sift it, or do you measure after you’ve sifted?

    Comment by high5momma — September 11, 2007 @ 3:42 pm

  216. Hello there. You rock..Hope all is well with the new baby. I have a 2 yr old and I am constantly baking too. Ok, my question is.. What brand is the pistachio cream you used previously. I would like to order it and can’t seem to locate it online. If you have a link or name, pls forward to me. thanks a bunch. Keep up the killer cupcakes. Michel

    Comment by Michel — September 24, 2007 @ 5:53 pm

  217. hey there
    so ive recently become addicted to your blog
    and i want to make the Alfajore Cupcakes or Peruvian Caramel Filled Lemon Cupcakes with Raspberry Buttercream and Coconut recipe w/ my boyfriend
    but he doesnt have a mixer
    and i dont want to go buy one
    so i dont think we could do the icing
    and i was wondering what other type of icing, preferably still raspberry that would go with this recipe and is fairly simple to make.
    also i was hoping to make the caramel a day before we make the cupcakes
    will it be ok if i just keep it in the fridge?

    thanks for any help

    Comment by michelle — September 24, 2007 @ 11:32 pm

  218. I love your blog, so many ideal of cupcake :)

    Comment by Rachel — September 27, 2007 @ 1:55 am

  219. Two questions:

    1. When I bake cupcakes in the white fruit-and-nut cups, the cake ends up pulling away from the sides. Is this normal? If not, do you have an idea of what I’m doing wrong?

    2. I signed on to make cake for 800-1000 people (give or take). Which would be best, display cake in the reception hall and then multiple basic cakes in the kitchen, pre-cut and distributed en masse (or) cupcakes. What would you do?

    Thank you for the wonderful images and recipes. I appreciate any advice you have to give

    Comment by Carol — September 27, 2007 @ 7:31 pm

  220. I LOVE Your Site!!!! This is my favorite place to ponder and read all of your experiments!

    About the cupcake cups that you use… When I went to the first site that you suggested, the cups look alot taller than the ones you bake in, shown on your site. Is there an item number for the size that you use that you can pass along to us? The price on those cups for that large amount is exactly what I need to bake all those cupcakes for the nephews and nieces school and church functions! (These are gifts from the heart from Aunt Rita…Poor Uncle Steve’s billfold takes the hit!) So any specific info on the cup item number that you order would be greatly appreciated!

    Comment by Rita — October 7, 2007 @ 6:12 am

  221. Hi,
    I am from London and I really love your website. I am a novice baker and would love to try your recipes. I am keen to try the red velvet cupcakes but having difficulty with US measurements. Am I right in thinking 1 (dry) cup = 228 grams and 1 (wet) cup = 8 fluid ounces? Also, what is the equivalent of 1/2 ounce red food colouring paste to liquid food colouring? Any help would be greatly appreciated. I hope to continue trying your delicious recipes (once I get my head around the conversions!). Thanks.

    Comment by Ursula — October 8, 2007 @ 2:13 pm

  222. Love your site! Question about the pleated cupcake cup. At Michael’s Craft Store, they have the larger nut cups but they have a waxed coating on them to protect from the grease of the nuts, is that a problem?

    Comment by roxie — October 27, 2007 @ 6:54 pm

  223. Wow, I just stumbled on to your site and am totally impressed. I am a pastry chef turned stay-at-home mom who still feels the need to bake on a daily basis. One question–who eats all these cupcakes? My health-conscious husband would go crazy if we had this kind of stuff around.

    Have you ever tried a penuche frosting? Brown sugar flavor–amazing with banana or spice cake.

    Comment by Mary — October 27, 2007 @ 7:47 pm


    Comment by Ginny Simon — November 2, 2007 @ 5:04 pm

  225. hi,

    i have this problem of everybody is complaining the frosting is too sweet. i usually use the buttercream frosting & i made icing flowers with them. do you have any recipies that has less sugar but or is there anyway to reduce the sugar amount. thank you

    Comment by melisamuhd — November 9, 2007 @ 2:37 am

  226. Hello,

    I’m very excited to find your site. It is a lovely and helpful blog. I’d like to bake your favorite chocolate cupcakes. In your recipe, you mentioned “beat in an electrical mixer for 3 minutes”. Is it essential that I use an electrical one? Can I beat it by hand? (I don’t have an electrical one, but I don’t want to give up) Besides, I love the coconut buttercream frosting. Can I top this chocolate cupcake with this frosting? Or it is better to go with old-fashion chocolate cupcake?

    Comment by Stacy Su — November 16, 2007 @ 7:32 am

  227. Love your website! I’ve bookmarked it and check it every day for any new entries. Keep the great work coming…

    I have a question about frosting I’m hoping you (or someone out there) can help me with. I need to bake 100 cupcakes for a birthday picnic. How do I keep the frosting from melting?
    Is buttercream or cream cheese frosting better at holding its shape in the heat?

    Comment by Lyn — November 17, 2007 @ 4:41 am

  228. Hi. I made your Vietnamese coffee cupcakes. The cupcake turned out great. I am having difficulty making the filling. I have tried 3 times, but it clumps up every time. What am I doing wrong? I followed the steps and continued to stir the mix when it is placed over the ice water. It just continued to clump. Can you give me some advice? Can I just use the clump version or is there another filling that I can use?

    Thank you,

    Comment by Jeannie — November 17, 2007 @ 11:27 pm

  229. Hello,

    I am loving your blog and getting great inspiration as well.

    I have found a Swedish Butter cake recipe and having difficulty coming out in cupcake form. The cake pulls away from the edges and I am quite sure it’s finished cooking. Also the top doesn’t have that beautiful mound. It just kind of levels off. Have you tried making a Swedish Butter cake? If you could try this recipe and let me know. It is the most unbelievable cake I have EVER tasted. Here is the link for the recipe http://www.recipelink.com/ch/2002/may/perfectcake1.html. Thank you. I really really appreciate all your help and the time you take to answer everyone’s questions!!!

    Take care.

    Comment by Kathrine Bowerman — November 26, 2007 @ 9:49 pm

  230. Hi!! I just wanted to let you know that I absolutely ADORE your blog. Whenever I make your cupcakes for gatherings, they’re gone in a heart beat!
    I was also wondering if you ever did a christmas-y recipe. I made the white chocolate pumpkin cupcakes for fall and was thinking cranberry white chocolate for christmas! I cannot possibly make a recipe on my own, so I was wondering if you ever made any like that or ran across an amazing recipe!

    CHeers!! THANKS! You’re the best!

    Comment by Leslie Fay — November 29, 2007 @ 10:13 am

  231. Sounds like a good idea. I will try to work on that combination next.

    Comment by chockylit — November 29, 2007 @ 11:03 am

  232. I come from Canada and I’m looking for those brown paper baking cup… where can I find it?
    I only saw some on line in UK.

    Comment by Isabelle Quinn — November 30, 2007 @ 5:04 am

  233. Thank you so much for answering my question so quickly. I’m totally excited about the possibility of seeing that recipe!

    Sorry to ask another question so quickly… I was making a recipe and found that it called for orange juice – 5 tablespoons. However, I’m allergic to oranges! Is there any standard substitute for that???


    Comment by Leslie Fay — November 30, 2007 @ 2:06 pm

  234. I could definitely answer if I could see the recipe, but any citrus juice (lemon, lime, grapefruit) should work. If citrus is your problem, I would have to see the recipe to tell you what else might work.

    Comment by chockylit — November 30, 2007 @ 2:18 pm

  235. hey i luv ur site your cupcakes are really pretty, I was wondering what kind of sugar and butter do you use in your recipies and if you cant fin the valrhona brand what are other alternatives
    Thanx (-:

    Comment by anonemouse — December 5, 2007 @ 3:38 pm

  236. For a American buttercream frosting can I use soymilk instead of milk?

    Comment by Suri — December 29, 2007 @ 8:43 am

  237. what is the proper ratio for frosting to cake? I’ve noticed that most cupcake shops put on what I would consider “a ton” of frosting. Do people actually eat that much frosting? Thanks

    Comment by Ida Green — January 2, 2008 @ 5:55 pm

  238. I love your blog. I reviewed it in a feature called Sidebar Reviews on my blog. Keep up the fabulous and original recipes!

    Comment by Sue — January 4, 2008 @ 1:28 pm

  239. Hi. I’m interested in making your mint chocolate cupcake but am having a hard time finding Valrhona cocoa…..Whats a substitue for 200 gram bar of Valrhona 61% cocao? Thanks

    Comment by sharon — January 14, 2008 @ 1:21 am

  240. I just baked the Carrot Orange cupcakes and they came out very moist. Will definitely use this recipe again. Thank you! I’m just starting to venture into the cupcake world and could use basic frosting advice. What type of frosting is best for certain purposes. Which metal tip to use depending on desired outcome. How do I keep the cream cheese icing from losing its consistency when I’m using a frosting bag? Sorry for all these questions at once, but I’m not sure where to start with frosting & decorating. Thanks for your help!

    Comment by Thesa — January 20, 2008 @ 2:42 pm

  241. Hi, I am getting married next month and would like to make my own cupcakes. Any suggestions on a cupcake to awe my wedding guests, will travel well, and are best eaten on the second or even third day? Love your blog.

    Comment by jayne — January 20, 2008 @ 4:21 pm

  242. Dear Cheryl,
    I work at Starbucks, where we use a lot of your unique cupcake ingredients in our beverages so I’m excited now about using all of those cool things at work in some of your recipes.
    Your website is amazing! I love your ideas

    Comment by Krystina — January 20, 2008 @ 4:58 pm

  243. I too, love your blog. I have a question about the amount of powered sugar in your cream cheese frosting. You stated in a 2006 response that you use about 4 or 5 cups of powdered sugar to make it pipeable. Doesn’t that make it way too sweet?
    Also, How many mini cupcakes should I be able to get out of a recipe designed to yield 24 standard cupcakes?

    Thanks a heap and love your photographs and recipes

    Comment by carla — January 24, 2008 @ 1:46 pm

  244. I’m looking for a few (okay, more than a few) GREAT recipes for Super Bowl parties; I thought food blogs might be a good place to see those out. If you have any interest in linking a previous recipe that might fit that bill, I’d love to read it :).

    Great photography, btw…and a nice, crisp look for your blog (I found you through the Food Blogs nominated for Blogger’s Choice Awards).

    If you’re interested, please click here for the details.

    Comment by Robin — January 25, 2008 @ 1:17 pm

  245. I was wondering how to go about making lemon buttercream frosting for baby shower cupcakes. I want the cake itself to be vanilla and I thought lemon would be good. Thanks!!

    Comment by Cortni — January 28, 2008 @ 9:13 am

  246. Great and wonderful site! I’ve used the party nut cups… real nice and pretty but a pain to deal with… until i discovered….. if you pinch the bottom… the cake will pop out!

    Comment by charity — January 30, 2008 @ 6:43 pm

  247. Hello! I’ve been searching for a creme brulee cupcake recipe…..any suggestions?!

    Comment by Christineq — February 1, 2008 @ 4:06 pm

  248. Always an inspiration. Thanks for all your hard work!

    Comment by Christian — February 1, 2008 @ 5:10 pm

  249. I noticed some of your recipes call for oil and others for butter, meanwhile some call for baking powder or baking soda or both, others call for buttermilk or milk. How do you know which one to use? I have been baking for years and still have not found the “answers” to these questions. Also, can these cupcakes be made into cakes?
    Thanks so much for all your beautiful cupcake creations. I have never wanted to make cupcakes as bad as I do now!

    Comment by Denise — February 19, 2008 @ 11:34 pm

  250. I don’t have anything to say other than that I love, love, love your blog! I can’t tell you how much I appreciate it. It is such a piece of joy in my day. So, thanks!

    Comment by Ann — February 20, 2008 @ 11:04 am

  251. Hi Erin-
    I just wanted to let you know that I have been a silent fan for about a year now. I adore your blog, your creations, the photos… I felt so bad when your oven broke… I waited and waited for your new post. I’m like a junkie!
    Is that a photo of your kitchen? So cute!!! I love your photos. Please keep on doing what you are doing!
    Thank you!

    Comment by Aran — February 20, 2008 @ 8:09 pm

  252. i made a link to your blog. i loved the recipe for hummingbird cupcakes! thank you!

    Comment by Monica Olivo — February 25, 2008 @ 6:00 pm

  253. I love cupcakes! Woot woot! I made an animation about ‘em here if you want to check it out! its called the fancy cupcake kids!

    Comment by Ambroziak — March 3, 2008 @ 11:21 am

  254. Chockylit I love your pictures and recipes.

    Tonite I made the mint chocolate ganache filled cupcakes sans the ganache. This is my first real attempt at ‘gourmet’ cupcakes.

    I baked in the oven for too long, about 31 minutes as opposed to 25. But I kept testing the cupcakes and the batter was not clean til about 31 minutes. The cupcakes are still very good but the tops are a little too hard/crispy for my taste…how do I avoid that next time, lower the oven slightly and keep baking time at around 31?

    Also if I want a slightly more moist cupcake, can I add nonfat greek yogurt to the mix? If so, do I adapt anything else?


    Comment by Mara — March 5, 2008 @ 12:13 am

  255. Hi, i think you bake awesome cupcakes! anyway, can i ask whether the quality of the oven plays a big part in most baking? be it cookies, muffins, cakes etc. i love baking. but i don’t have a really fantastic oven. and although i follow the recipes, i just can’t seem to get the desirable results whenever i bake. so, would really really appreciate if you could enlighten me. thanks!

    Comment by elaine — March 5, 2008 @ 6:35 am

  256. hi.. im from philippines and i love your blog. i just tried to baked my first ever cupcake using your recipe..also my first ever baking experience. i had fun and ill definitely try one again. the taste and everything is good except for the appearance. i dont know what went wrong.. its more looked like muffin instead of a cupcake.. can you tell me why that happens? or is that okay?? i was really looking for all those cupcakes posted in the net and mine was far more obscure looking and different.. pls help.. thanks and keep on posting more recipes

    Comment by rio b.c — March 16, 2008 @ 6:55 pm

  257. Ok, so i share your passion of cupcakes, i constantly look at your blog and yummy creations and want to live vicariously through your talent of baking such beauties. I have never read the ‘about’ section until now, i read that you have a baby, (i do to) and better yet, you have a boston terrier! (my favorite breed~i have 2) and i’ve found the reason why i am drwan to your blog, the yummy cupcakes for sure, but now that i know a little background, it all makes sense! your cupcake creations are something to be so proud of, if i only had the time to devote to something, cupcakes would be it! i really enjoy it! keep up the good work!

    Comment by Brianna — March 20, 2008 @ 11:20 am

  258. Hi Chockylit! I am Nikka from the Philippines and I loooooove looking at your blog. It inspires me and just makes me happy. =) I tried your old-fashioned chocolate cupcake recipe for my niece’s birthday, and my cupcakes sort of caved in and became smaller in size. I wonder why this turned out the way it did, but it was delicious. Keep on posting. You take such lovely pictures as well.

    Comment by Nikka — March 24, 2008 @ 7:29 am

  259. Hey Chockylit,
    your site is sooo lovely, I get so much inspiration! Now I hope you can help me.
    Well, I’m from Germany where baking cupcakes is quite unusually, so there’s no one I can ask. I’d always like to put frostings on, but my problem is that I can’t eat butter, heavy cream or whipped cream – It’s because of the heavy fat in it which causes pain in my stomach. So I’d like to know some alternatives what to use instead of that. Maybe something like a thick pudding cream or someting with gelatine? Mostly I use sugar icing, but I’d like to do something creamy that looks and tastes better than sugar icing…
    I’d be so glad for your help!
    Thank you and greetings from the Black forest,

    Comment by Sina — March 31, 2008 @ 4:44 am

  260. help! i have tried to make your lovely chocolate cupcakes three times in the past few days…they flop everytime! AND i haven’t flopped this badly in my baking in forever. :( the first time i, not realizing, overfilled them. so i ended up with a mess. but the cake was delicious and i decided to try again. i made them the next day and they didn’t overflow. in fact they rose and looked perfect, then in the last ten minutes of baking they sank to half the size! yesterday, i tried again, with new baking soda and baking powder – hoping beyond hope that would work…but alas, they again deflated. one thing i don’t have is an oven thermometer. do you have any idea what i’m doing wrong? i followed the recipe exactly. is it my oven temp?

    Comment by Amy — March 31, 2008 @ 12:59 pm

  261. Please can you help me! I am trying to discover how to make the thick glossy icing that so many shop bought cupcakes have. I don’t mean the butter frosting but the one that makes the cupcake look flat. It’s not ready roll sugar paste but seems to be like very thick glace icing. Any suggestions would be greatly appreciated. xx

    Comment by Kirstie — April 8, 2008 @ 8:35 am

  262. Hey there
    I absolutely love your website!
    I was reading your most recent post with the recipe for the pear and vanilla bean cupcakes and was wondering where I can find the recipes for the other cupcakes in the picture. I am mostly interested in the “Pink Lemonade” cupcake recipe and also the “Nutella and Straberry one”

    Thank you!

    Comment by Anna — April 10, 2008 @ 2:25 pm

  263. Hello!

    I want to start out by saying that your cupcakes are beautiful and highly inspirational. I like to stare your wonderful photos of your gorgeous cupcakes after a long, hard day of working and taking care of house chores.

    I wonder if you can help with a question that I’m sure is on your mind as well. I also had a baby last June, and her first birthday is coming up! Are you thinking of a baby-friendly cupcake recipe. And if you are, will you be so kind as share your ideas??

    Thank you!

    A big fan of yours,

    Comment by Alice — April 17, 2008 @ 12:50 pm

  264. funny you ask.. i have been thinking about that because my daughter is moving very slow with solids so i doubt that most ingredients in a cupcake would have been introduced by then. my plan is to start with something vegan (no dairy, no eggs) and go from there… she hasn’t had wheat yet either so i may have to use oat flour!

    Comment by chockylit — April 17, 2008 @ 4:55 pm

  265. Hi,

    Lovely cupcakes and frostings!!!!

    I was searching for a ganache recipe and was led to your site. I am amazed at your recipes and designs!!

    I am particularly interested in your whipped chocolate ganache. Lovely texture and consistency. But I understand it is also sweeter. Do you happen to have a recipe that has the same consistency but not sweet (basic ganache will do but I am afraid I wouldn’t be able to swirl or make designs the way you did)? I see you posted the beaten chocolate ganache but the picture cannot be viewed. Will the two have the same texture? Hope you can repost it and give advice as well.

    Many thanks

    Comment by miasam — April 19, 2008 @ 8:40 am

  266. Hi, I love your website. I found your recipe for fudge frosting on google:

    4 oz bittersweet chocolate
    2 oz unsweetened chocolate
    10 oz semisweet chocolate
    2 sticks butter
    5 cups powdered sugar
    pinch salt
    2 tsp vanilla
    1 cup whole milk

    My question is, does the frosting stay soft and spreadable on the cupcake, or does it harden like ganache? I want a great old fashioned chocolate frosting recipe for a traditional marble cake. Help! :)

    Comment by Jennifer Minekheim — April 21, 2008 @ 10:10 pm

  267. Hi I love your blog and have been salivating over your recipes for a while now…but only just got the nerve to give them a try…I’ve just now got a batch of the vanilla cupcakes in the oven – me and my partner just made ourselves sick licking the bowl…all we can say is if the batter tastes this good i can’t wait for those cupcakes, will let you know how they go on my design students tomorrow morning …THANKS!! xo

    Comment by Jo — April 27, 2008 @ 1:20 am

  268. Hi Chockylit,

    I love vanilla, can’t wait to try out your recipe.
    I was also quite inspired by your wasabi white chocolate, that I created a roasted garlic cupcake. Let me know what you think:


    Comment by melissa — April 29, 2008 @ 1:36 pm

  269. I just have to say how much I absolutely love this blog!! I honestly have spent the last 3 days reading it from first to last post. I have been browsing the internet looking for great and unusual recipes for cupcakes to have at our wedding and I feel like I have hit the pay dirt here. I’m officially obsessed. Everything looks great and I’m excited to start trying some recipes out. Thanks for all your obvious hard work!!

    Comment by Deeclan — May 9, 2008 @ 7:10 pm

  270. Hi there…I am a huge fan of your blog…have you ever thought of opening your own place in SF or in the east bay? my dream has always been to open up a bakery with cupcakes as the central focus. Do you have any thoughts or insight on this? I have a PhD in psychology and I am a smart cooking, but my passion is for baking! Thank you for you beautiful website…

    Comment by Erin Danielsen — May 12, 2008 @ 11:17 pm

  271. Beautiful website, wonderful recipes, when are you writing a book!?

    Comment by susie UK — May 13, 2008 @ 9:01 pm

  272. Your cupcakes look devine! I’m in love with the vanilla sea salt. Thanks so much for sharing all this wonderfulness! I tagged you for a meme on my blog–just wanted to let you know. You can check it out at http://acldesigns.blogspot.com/2008/05/tag-im-it-7-random-facts-12-great-blogs.html

    Comment by Amy — May 20, 2008 @ 9:18 pm

  273. I love this site and I’m very unhappy you’re not going to post here anymore.

    Best of luck with moving…please let all of your fans know when you start up again!

    Comment by Shellywelly — May 28, 2008 @ 12:37 pm

  274. Dear chockylit,
    You are back?! I am truely happy, I misst you like friend ;+). I’ve been coming back for recipes, much to the delight of my friends and family. I wish there was a book with all the posts form this page, I am worried the page will just disappeare one day.
    The figgy cakes look super yummy and I will try them as a birthday treat this weekend. Thank you so much – hope you are well and welcome back!

    Comment by karin — October 14, 2009 @ 3:21 pm

  275. I have been using the freestanding liners since i found your site, but have noticed that my cupcakes and muffins tend to be drier than when baked in a tin. Do you decrease temp/time/both when using the liners/

    Comment by Michele Tully — October 16, 2009 @ 5:55 pm

  276. Hi! I was wondering if you have re-tested your simple vanilla cupcake recipe yet, I would love a great vanilla recipe!

    Comment by Jen — October 17, 2009 @ 9:47 am

  277. Glad to see you back. I’ve loved your site and made many of the recipes for birthdays at work. They were so well received over the years that they asked me to bake miniture varities for our fifth anniversary open house. I did seven of your recipes, all were smashing successes (even in the miniture versions) and all the recipes worked perfectly. Thank you so much for a great site and for the inspiration. Welcome back.
    (Photos of the mini’s are on my site)

    Comment by kristin — October 24, 2009 @ 7:15 pm

  278. Hi Cheryl,

    Glad to see you’re back!

    Do you have a diabetic version of the carrot cupcakes? or of any of the cupcakes?

    (I want to make my brother cupcakes for his birthday, without having my diabetic mom feel left out)



    Comment by miri — December 23, 2009 @ 8:21 am

  279. Hi!

    I’m just wondering; when you write “1-1/2 teaspoon baking powder”, do you mean “1 AND 1/2 teaspoon” or “something in between 1 – 1/2 teaspoon”?

    Love your cupcakes!
    //Chatrin, Sweden

    Comment by Chatrin — February 6, 2010 @ 5:23 am

  280. 1 AND 1/2

    Comment by chockylit — February 6, 2010 @ 10:23 am

  281. Hi there! I’m from South Africa and want to try some of your recipes. You call for an oven temp of 350 degrees. Is this fahrenheit or celsius? I’m pretty sure it’s fahrenheit, but just want to check!

    Comment by Kate — February 24, 2010 @ 1:21 am

  282. Hi,

    My name is Erin and I’ve been checking out you blog and love it! I am a fan of baking cupcakes, so much so that I wrote a song called “The Sexy Cupcake Ditty” about it. My band and I got together last week and made a little video on the couch to go with the tune. Thought you might enjoy it!


    all the best,

    Erin xx

    Comment by Erin Kleh — March 2, 2010 @ 4:49 am

  283. I am shopping for a new gas range and wondered if you have any suggestions? There are so many to choose from so I decided to turn to the experts. Thanks

    Comment by Renee — March 7, 2010 @ 8:26 am

  284. hi,
    So beautiful your cupcakes !! thanX for your site.
    I’m from france and I would like to ask you what is the weight in gram for the “cup” (of flour, of sugar ….) you use??? in France, we don’t usually use this term.

    thank you very much

    have a nice day

    Comment by virginie — March 14, 2010 @ 12:24 am

  285. There are lots of resources like this one on the web to help you convert cups to grams of various ingredients.

    Comment by chockylit — March 14, 2010 @ 9:21 am

  286. i made a link to your blog.meincucpake.com! i loved the recipe for hummingbird cupcakes! thank you!

    Comment by juna — March 16, 2010 @ 12:38 pm

  287. Hi–I just found your blog and I am absolutely blown away. I co-own a small cupcake shop in NYC and you have one of the most impressive blogs I’ve seen yet about cupcakes. Congrats and if you’re every in NYC, please come visit us. Maria, Butter Lane

    Comment by Maria Baugh — April 1, 2010 @ 10:18 am

  288. I’m looking for mini cupcake wraps, we sell so many mini’s but alas, there are so few to purchase. Can anyone help?

    Comment by Douglas — April 2, 2010 @ 11:23 am

  289. I noticed some recipes say to fill the liners 2/3 full and others say 1/2…How do you know the difference when you are using other recipes? Is there a rule of thumb that determines how much batter to put in the liners?

    Comment by Shereedre — April 3, 2010 @ 10:32 am

  290. Definitely depends on the recipe but with my recopes the more relative flour the denser the cupcake the more you can fill the paper.

    Comment by chockylit — April 3, 2010 @ 11:50 am

  291. Hi Cheryl,

    My name is Sky and I’m from New York. And I read your blog religiously.
    This year, I’m living in Italy and making a documentary on the spirituality of food and on my journey while living in Italy. It’s a feature-length film, divided into thirteen episodes. http://www.skymedia.tv

    In the second, called “Cupcakes Americana,” I show Italians the beauty and magic of our fabulous american treat – and they LOVE them. (Most have never even HEARD of cupcakes) Thought you might be interested in seeing it. http://www.skymedia.tv/SKYMEDIA/episode_2.html

    Through this film, my goal is to spread the message that good food doesn’t just nourish our bodies, but – when eating good food with good people – it nourishes the SOUL. Would love it if you helped spread the message. Would you put this on your website? The youtube embed code can be found here: http://www.youtube.com/watch?v=3fKRlgoBkGc Please let me know. Have a fabulous weekend!

    Cupcake love,

    Comment by sky — April 17, 2010 @ 2:45 am

  292. Hi chockylit,

    I’ve been going through your website and I can’t seem to find a plain vanilla cupcake recipe. I saw the ones with actual vanilla bean in it. Is there one would recommend for a kid’s party? Something simple? Thanks

    Comment by asmaballer — April 19, 2010 @ 6:36 pm

  293. Hi chockylit! I really enjoy browsing your website for yummy recipies…I do like how you include helpful hints as well! My question for you is – would you have any kind of neopolitan cupcake? It might be fun… maybe marble white/choc and strawberry frosting? I think there are lots of options out there…do you have a favorite? Or would the different flavors of the cake be too much? I’m interested in hearing your comments!

    Comment by Rachael — April 27, 2010 @ 2:41 pm

  294. HELP! I love the cupcake papers and ordered some from the site you posted. I was super excited to use them but . . . my cupcakes keep dramatically pulling away from the sides and sometimes sinking! What am I doing wrong with these papers, I don’t have the same problems when I bake in the regular cupcake liners?!I hope you can help ;)

    Comment by Heather — June 5, 2010 @ 10:44 am

  295. Hi – we really like cupcakes :)

    Comment by Nate and Mark from back home — June 5, 2010 @ 1:20 pm

  296. You guys are funny :)

    Comment by chockylit — June 5, 2010 @ 2:18 pm

  297. I found your blog while ordering cupcakes from a site that uses your photos to advertise their cupcakes (bonafidecupcakes.com). But what I really want it to know where I can buy yours?
    Do you sell them in San Francisco?

    Thank you,

    Comment by Ashia Mann — June 26, 2010 @ 6:47 pm

  298. Hi! I had a problem today baking my cupcakes – when they came out i noticed there were white spots on top, when i took it off it seemed to be a small lump of flour? butter? Upon biting into the cupcake there were a couple more of these lumps – they are hard little pieces. I thought it may be b/c i didn’t sift flour enough? cream the butter? i’m not sure what happened – any ideas?


    Comment by Carly — July 3, 2010 @ 8:03 am

  299. Hi,
    I love your site! where do you get cupcake boxes? thank you

    Comment by Maureen — July 8, 2010 @ 6:24 pm

  300. Hello,
    I love your site, thank you! Your page on ganache/all about frostings – I’m unable to find the recipes, the links just take me right into a page of dozens of cupcakes, I tried to find ones with chocolate, but there were no recipes for:
    1. version 1,
    2. version 2

    Pls let me know where I can find them?

    Thank you,

    Comment by Ruby — July 16, 2010 @ 7:21 pm

  301. I love your website. Quick qestion -I have a small domestic oven (gas) holds one reg. size pan (12 cupcakes) and I want to bake 24. Should I turn off the oven and let it cool down after the first batch or can I risk baking one after the other? Thanks

    Comment by Maria — July 21, 2010 @ 3:48 pm

  302. one after the other should be fine

    Comment by chockylit — July 21, 2010 @ 3:55 pm

  303. you should have a facebook site. im sure you will have lots of fans. love your site :)

    Comment by trinh — July 27, 2010 @ 6:34 am

  304. I do… http://www.facebook.com/pages/Cupcake-Bakeshop-by-Chockylit/175678008327?ref=search

    Comment by chockylit — July 27, 2010 @ 8:47 am

  305. I have a great tasting red velvet cupcake recipe that requires cake flour. It’s delicious but too light & airy. How do I make it more dense?

    Also, what is the perfect scoop for standard size cupcake liners? I’ve tried 2 different sizes & one is not enough & the other is too much.

    HELP! :)

    Comment by Jill — August 5, 2010 @ 10:12 pm

  306. Those sheep and bird cupcakes were awesome; could you please post the link to the ebayUK seller? Thanks.

    Comment by Jenny — August 7, 2010 @ 9:27 am

  307. Do you have any suggestions on how i can start making my own recipes because i have a ton of flavors i would like to try to make, but don’t know how to start.

    Thank you.

    Comment by Stacey — August 16, 2010 @ 5:42 pm

  308. Hi,

    I have tried using you “chocolate cupcakes stuffed with strawberry chocolate ganache and frosted with chocolate glaze and buttercream” it is rather successful. I enjoy making it every much and my bf enjoy eating too. I am just wondering if you know how to make “oreo cookies and creams cupcakes” cozmy bf loves to cookies and cream stuff. It will be good if you can share the recipe with me, i will really be very grateful. Ya so come up with more cupcakes I am so in love with it too. Thanks Hope to hear from you soon. Please reply via email. Thanks so much.

    Comment by E-Lynn — August 25, 2010 @ 8:12 am

  309. Hi there. First and foremost, I LOVE reading your blog. My question is, why is it that when I add eggs to the creamed butter and sugar, the batter seems to coagulate? I’ve always made sure that my butter and eggs are used at room temperature. However, after I’ve add the dry ingredients(flour, baking powder, etc), the batter comes out okay. I’ve always wondered if this makes a difference or not. Hope to hear from you soon. Thanks!

    Comment by Julia — August 30, 2010 @ 6:26 am

  310. I haven’t ever noticed it with the eggs, but have when adding the milk. But, like you said, once the dry ingredients are in there, it’s fine. My guess would be temperature being a factor, but I am not sure!

    Comment by chockylit — August 30, 2010 @ 8:26 am

  311. Hey I love your work, its just awesome. I am on the east coast and am thinking of starting to bake from home, can you suggest if there are any dairy places online where I can buy butter in bulk. I bake eggless cupcakes. Also what kind of vanilla extract do you use? I use Nielsen Massey is there any other which is better? Please let me know if you can order flour in bluk too from any online stores.
    Thanks a lot…love your blog and your work…happy baking

    Comment by new baker — September 5, 2010 @ 7:58 am

  312. hello….i must say i totally adore what you are doing. i am so inspired by your work that i decided to start my own cupcake business from home. i have been trying a couple of recipes at home. i would like to get your advice on few things..firstly, if i say bake 30 cupcakes and sell only 20 of them …how do i store the rest of them?????would that be considered as a waste. Second, where can i get the madagascar vanilla and the finest quality belgian cocoa for the cupcakes??. lastly how does koshar salt change the taste of the cupcake compared to normal salt????

    i would highly appreciate if you can reply to my questions and help me out .

    thanks a lot in advance :):)

    Comment by pooja — September 12, 2010 @ 2:55 pm

  313. oops i forgot to mention. i am from brazil :)

    Comment by pooja — September 12, 2010 @ 2:57 pm

  314. olá!!adoro seu blog de receitas ,gostaria de receber suas atualizações.sua fã do brasil!!

    Comment by natacha — September 13, 2010 @ 3:09 pm

  315. olá!!gostaria de receber atualizações.deste blog,maravilhoso ,esta dando erro aqui para feeds,gostaria de receber susa atualizações,sua fã

    Comment by caroliny — September 13, 2010 @ 3:13 pm

  316. WOW i tryed 3 of the Great recipes on this site.. NICE NIC NICE.. Thanks for your proffessional hand in the batter

    Comment by cupcakewars — October 4, 2010 @ 12:24 pm

  317. hi i would like to know how can i avoid a dome shape on cup cake please help

    Comment by sharifa — November 2, 2010 @ 8:12 am

  318. hi, do you have no guestbook???
    Thanks for all your recieps!!

    Comment by sia — November 6, 2010 @ 3:54 am

  319. Hi Cheryl, I’ve been inspired by you since I discovered your blog. My appreciation for teaching me how to bake great cupcakes I have nominated & awarded you with the “Stylish Blogger” award. Enjoy! wp.me/psB27-fb

    Comment by Georgie — February 1, 2011 @ 2:19 pm

  320. Hi. Your blog is awesome and clicks are just fantastic.
    Is there any way to get email subscriptions for new posts?
    Thanks and looking forward to more new creations!

    Comment by Yoz — February 13, 2011 @ 6:56 pm

  321. Where does Baked by Melissa in NY get her pans, what kind are they?

    Comment by Shelli — April 4, 2011 @ 5:45 pm

  322. I’m just one admirer out of a million. But, I so thoroughly enjoy your work, that I diligently read your posts to my husband nightly, as if they were the evening news. The details, the photos, the overall commitment to these elaborate, almost eclectic cupcakes is fascinating to me. You put together flavors and textures as if you’re creating tiny pieces of art. Well, I guess you are…bravo. I will continue to subscribe. ; )

    Comment by Mareah — April 14, 2011 @ 8:07 pm

  323. Hey, I just stumbled across this blog, and I really dig it. I notice that you have RSS feeds listed for your comments, but I couldn’t find a link for the blog itself. Am I missing something? If not, think there’s any way you could help a poor girl out and get an RSS feed link up?

    Comment by Micaela — April 22, 2011 @ 7:02 am

  324. hello

    My name is Laura I am one of your followers, just like you make sweet love to me especially cookies, so I’m thinking of putting a store here in Spain of cutters, dyes, rollers, texturing etc, I write because I am looking for suppliers, could you tell me some? I did not think it was so complicated, I found two in Spain offered me very high prices.

    Greetings and congratulations on the blog,


    Comment by laura — May 2, 2011 @ 12:34 pm

  325. Hi. I really want to make yur Papaya-coconut cupcakes but I live in Denver, don’t see any hints for hight altitude.I know you add extra flour but how much.
    Please help.

    Comment by Pat L — June 13, 2011 @ 5:55 am

  326. Just wondering if I’ll ever see you on Food Network’s show “Cupcake Wars”. I’m pretty darn sure you’d win :). You should do it!

    Comment by Heidi P. — July 5, 2011 @ 10:47 pm

  327. hi there. i am a great admirer of yours.
    i must ask you a question which only you might know. i am based in india and looking to recreate this cake for my engagement. would you know what technique this cake is made up of?it is simply spectacular and you are well versed on these things. thanks very much for your time.


    Comment by sarina — August 3, 2011 @ 11:37 pm

  328. beautiful cupcakes and photos, such an inspiration to a blogging-newbie like me. would love it if you could link to my brand new blog – cupcakes vs contracts – i’m planning on documenting my journey from corporate lawyer to cupcake queen – and would appreciate any support along the way! x

    Comment by cupcakes vs contracts — August 16, 2011 @ 1:15 am

  329. I am an avid baker thinking about starting to make cupcakes but I HATE just using someone else’s recipe!! Is there like a starter recipe you use for your cupcakes or are they all totally different bases?

    Comment by Amber — August 21, 2011 @ 3:45 pm

  330. Hi,i am from india ,i love ur blog and all the cup cake recipes they are amazing..i have tried the vanila cup cake with Kiwi frosting it was awesome i would try all of them.the recipes are simple yet classic. want more info on molten lava cakes if u can help me out..thanks

    Comment by ruhee — January 23, 2012 @ 1:43 am

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