Pink Champagne for a Champagne Birthday!

A close friend recently celebrated her champagne birthday (happy birthday Caitlin!) and I decided it was the perfect opportunity to try these Easy Pink Champagne Cupcakes I stumbled on via Pinterest!


With only a few ingredients, I knew they would be easy, but the question is… Would they actually be good! Thankfully, the answer is yes! I think everyone enjoyed them. The result is a fluffy, sweet, very girly cupcake!

– One box white cake mix
– 1/3 cup oil
– 3 egg whites
– Red food coloring (to desired colour)
– 1 and 1/4 cup pink champagne

– mix!
– pour!
– bake (according to the directions on the box)!

– maybe make these mid afternoon so you don’t feel as weird finishing off the bottle of bubbly!

It’s really as easy as that!

For the icing, I made my favorite buttercream recipe and piped it into roses with little silver balls for decorations. I think it added to the girliness (in a good way!)


P.S. sorry for the low quality pics – my camera battery was not charged (so unprepared)








No Bake Nutella Cheesecakes

Happy New Year!

After a long holiday season of baking, I decided it was time to try a no-bake dessert, even though I usually reserve them for the summer months. After searching on Pinterest, I found this recipe for Nutella Cheesecake which fit what I was looking for!

While this dessert is possibly not the healthiest I could have picked, what is dessert for if not for spoiling yourself.





Oreo Cookie crumbs – either from the box (about 1 cup) or from whole cookies (about 12 cookies)
3 tablespoons unsalted butter, melted


1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed


whipped topping & Oreo cookie crumbs


1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, or in my case a Kitchenaid, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping and Oreo crumbs


  • Why use real Nutella when the store brand is so much cheaper? For this recipe, no one will know the difference!
  • Don’t forget to put your Cool Whip in the fridge for a few hours before starting this recipe – if it’s cold, it will slow you down!
  • I’d love to try this recipe with more layers in a larger dish for a potluck – I think it could look really attractive!
  • Get creative with toppings! I for one would love to try this with fresh raspberries!

This recipe is so quick and easy, I’m looking forward to more no-bake desserts!


Happy Halloween! Cupcakes and MORE!

Halloween is my favorite time of year!

SINCE Halloween is awkwardly placed on a Wednesday this year, we celebrated with an afternoon party at work last Friday.

I of course made cupcakes!
This is another Martha Stewart gem, PUMPKIN CUPCAKES!


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree


  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.


  • The cupcake stand is a Wilton one, which I got at Winners for only $7!
  • The pumpkin candy toppers are from Dollarama! (Woo, savings!)
  • I cheaped out and bought pre-made icing. It’s the last time I’ll make that mistake – it’s definitely worth the time to make your own!

Along with the cupcakes, we had many other SPOOKY TREATS including:

Nacho Dip Graveyard! Just cut tortillas into spooky shapes and bake them!

Newts Eyes! Deviled eggs with food colouring, olives and hot sauce!

Brain Fruit Platter! Peel and carve a watermelon!

Blood punch! Cranberry and soda with a frozen ice hand!

Lots of CANDY!

And of course, decor!

Since today is actually HALLOWEEN – we all dressed up!


Mint Chocolate Cupcakes

Lately I’ve been obsessed with Martha Stewart Cupcakes – the best little cupcake cookbook I own.

I flipped through and found this little gem – mint chocolate cupcakes! While I appreciate all the work Martha put in on the mint chocolate leaves and the mint butter cream, I decided to cut down my work and make my own variations.

For the cupcake base, I followed Martha’s directions, but for the icing:

  • Butter
  • – Icing Sugar
  • – Mint extract (in place of vanilla extract)

Basically just use your basic icing recipe! I found this worked really well and still made a delicious, minty icing.

For decorations, I just threw a mint leaf on there! Still edible, and if I do say so myself, still adorable!


Chocolate Chip Cookie Dough… CUPCAKES!

On my search to try something NEW for my roommate’s birthday, I searched Pinterest for cupcakes and discovered these!

While all the blogs I searched made both the cupcakes and the dough from scratch, I decided to cheat due to time constraints and use pre-made.


  • One box French Vanilla cake mix
  • One tube chocolate chip cookie dough
  • One container milk chocolate frosting


1. Cut your tube of cookie dough in half. Make 24 balls of cookie dough with half of the dough – and freeze for 20+ minutes. Make 24 balls with the other half, and bake at 350 for about 8 minutes, until tiny cookie toppers are complete

2. Mix cake mix as per the box directions. Before putting the cupcakes in the oven, drop a frozen cookie dough ball in the centre of each. Cook for the allotted time.

3. Decorate with a swirl of chocolate icing and top with a tiny cookie. Enjoy!

So this version was SO easy! While it was delicious, I definitely will try it again from scratch.

Another GREAT thing I tried was filling the cupcake cups with a zip lock bag instead of a spoon. I filled the zip lock bag with the batter, and chopped a small hole in the corner of the bag. This would have been easier with a thicker batter, but it was still pretty easy! I got this tip from the “Hello Cupcake!” App I was recently given! It’s full of cute easy tips and adorable decorations.


Photos courtesy of Dishan W.