Saturday, March 14, 2009

Last night I "worked" the The Flying Cucpake Bakery booth at the Methodist Health Foundation's 22nd Annual Art and Antiques Show. We donated 500 cupcakes for the preview party at the State Fairgrounds! We set up this super cute booth complete with a plug/ mannequin from Girly Chic Boutique (the one not breathing with the bakery t-shirt). Come in and check out our new bakery tees...super fun! I met so many new folks plus saw loads of old friends- all for a very good cause. Check out their website at: We donate over 5000 cupcakes every year to causes such as this one.
See us soon at the 2009 Zoobilation all about it at! We can't wait for that night....last year we won "Best of the Best" for our Red Velvet Cupcake. Game on....

Tuesday, March 3, 2009

Black Bottom Cupcakes by The Flying Cupcake Bakery

Be sure to "sprinkle with love" before baking what has become the most requested variety of cupcake at The Flying Cupcake: the rich decadent chocolate Black Bottom Cupcake.


For the chocolate mixture:
6 cups flour
4 cups sugar
1 cup baking cocoa
4 teaspoons baking soda
2 teaspoons salt
4 cups water
11/2 cups vegetable oil
4 tablespoons white vinegar
4 teaspoons vanilla extract
For the filling:
36 ounces cream cheese, softened
11/2 cups sugar
4 eggs
1/2 teaspoon salt
5 cups semisweet chocolate chips
To make the chocolate mixture: Combine all ingredients and beat until smooth and well blended. Pour mixture into liners in cupcake pans. Fill each half full in order to leave space for the cream cheese mixture.
To make the filling: In a mixing bowl, beat the cream cheese until smooth. Add the sugar, eggs and salt; mix well. Fold in the chocolate chips and blend. Using a spoon, scoop 2 tablespoons of filling into each cupcake liner, adding to the chocolate mixture. Each cup should be filled almost to the top. Place in 325-degree oven for 22 minutes or until firm to the touch on the top. Let cool on wire racks and serve.

More pictures from months past....I love decorating for the holidays. We have the Easter holiday ahead and you can expect more adorable and creative decor from our expert staff as usual. I love the vintage flair present in every freshly baked treat!