Bath & Body Works Frosted Cupcake Candle

Review: Slatkin & Co. Frosted Cupcake Candle
Location: Bath & Body Works (in stores or online)
Cost: $19.95
Score: 5

The new 'Frosted Cupcake' candle from Slatkin & Co, a subsidiary of Bath and Body Works, debuted this March in stores and online. I was excited when I first heard about the candle on Twitter from @LuvBBW. After contacting Slatkin & Co. for a sample, I was also able to score some extras for my readers! 

As soon as I got the candle in the mail I burned the 20 hour candle for about three hours. The three-wick, 14.5 ounces beauty gave off a freshly baked cupcake scent with hints of strawberry. The candle burned evenly and left a serene feeling in my home, as opposed to the overly sweet smell that I had anticipated. As a true candle lover and frequent candle purchaser, I deemed the price tag of $19.95 as more than fair. If you are a true Cupcake Lover, you won't be disappointed. Buy yours today!

*This product was gifted however did not persuade the reviewer's opinions.

Au bon Pain: Creme Brulee Cupcake

Creme Brulee Cupcake from Au Bon Pain

Review: Au Bon Pain (Philadelphia Airport)
Flavors: Red Velvet, Creme Brulee, chocolate chip
Cost: $3.00
Score: 2.5

Waiting in an airport for an early morning flight- that would subsequently be delayed - can bring about it's own pressures. To get through that day I definitely needed a cupcake. Luckily I found an Au Bon Pain that served three varieties of cupcakes: red velvet, chocolate chip and creme brulee.

Random Side-Note: I used to work within one block of three Au Bon Pain eateries. Aside from their blatant abuse of wage laws, I could never understand why their food was decent enough for the price asked but always teetered on 'What were they thinking?' My brain warned me about the many fresh-squeezed lemonades that I had puchased only to find out that it was freshly squeezed with sour lemons. But I was in a bind and couldn't resist the  charm of the creme brulee cupcake.

Photo courtesy of Health.com

 After paying $3 for my cupcake and getting my change handed back to me replete with a mumbled "enjoy your day...", I lugged my DVF carry-on to the waiting area ready to sink my teeth into my one well-deserved pleasure for that day. Sadly, the cupcake was crusty and stale with a commercial flavor that would make Hostess swoon. To make matters worse my throat was accosted with a gush of creme filling that would make sour cream taste like a sweet luxury.

Photos Courtesy of StarPulse.com/PR Photos

 After finding out that my connecting flight was cancelled and I would be stuck in this airport for another two hours, I had a Chris Rock moment: "Can a sista get a cupcake? All I want is a cupcaaaaaake!" All I could think of was how much booze my three dollars could have bought in lieu of that crusty cupcake. In the end, I landed safely and was able to conduct my intended purpose in peace. But next time...eff TSA, I'm smuggling in some Sprinkles!

Happy National Waffle Day

Photo courtesy of TheNoviceChefBlog.com

Atlanta born and DC suburbs raised, a little known fact about The Critic is that she's a Georgia girl. Georgia is also home to fan favorite, The Waffle House! If you haven't had the pleasure of enjoying a nice fluffy waffle from The Waffle House consider it! In the meantime, feel free to drool over this chicken and waffle cupcake! Happy Eating Cupcake Lovers!     

Cupcake Project #12: Caramel Coconut Cupcakes

Caramel Cupcake (Photo courtesy of Daily Dish Recipes.com)

A few weeks back my younger sister (and Critic in training) kindly baked me some caramel cupcakes to cheer me up after experiencing a familial loss. Her loving cupcakes peaked my interest and after scouring the net for a caramel cupcake recipe, I came across this little gem from Daily Dish Recipes.  Enjoy!

Ingredients

For the Cake:
• 4 eggs
• 2 c. sugar
• 2 t. vanilla
• 2 c. flour
• 2 t. baking powder
• 1/2 t. salt
• 1 C milk
• 1/4 c. butter
For the Topping:
• 1 1/2 c. packed brown sugar
• 3/4 c. butter, melted
• 2 c. shredded coconut
• 1/2 c. cream

Instructions

The Cake:

Preheat oven to 350.

In a bowl, combine the eggs, the sugar and the vanilla - combine well.

In another bowl, combine the flour, the baking powder and the salt.

Then add both the egg mixture and the flour mixture all together and stir just until combined.

On your stove top, bring the milk and the butter to a boil in a small saucepan. Stir constantly until it boils. Now add that to the mixture.

Spoon them into muffin tins (using muffin cups - it's a must) and bake at 350 for 19 minutes or until cupcakes look slightly golden. Remove from oven and top each cupcake with the topping.

The Topping:

In a large bowl, combine the brown sugar and the butter. Stir in the coconut and then add the cream. Spoon it over each muffin. If it seems to runny (which it will be a little - this is okay), then just add some more coconut to the topping mixture and stir again.

The Cupcake Weekly #8

News Bites

Sprinkles' Cupcake ATM Coming to DC?!

I never disappoint my Cupcake Lovers and after posting to Facebook on Tuesday, March 12, 2012 that ‘the word on the street was…’ DC is getting a cupcake ATM, both the Washington Business Journal and The Washington Post confirmed the scuttlebutt rumor with Sprinkles’ spokespeople. Cupcake automats are slated to be in Gallery Place, Columbia Heights and U Street to name a few. But what say you Cupcake Lovers?

Happy Poultry Day!!

Photo courtesy of MyFoodLooksFunny.com

Today is 'Poultry Day' and although no one recognizes these ubiquitous food  holidays other than restaurants, food bloggers and foodies, I must thank the person who decided to top a cupcake with a chicken wing! What else would I have shown you all to celebrate? Ordinarily I would chock this off as a blatant case of cupcake abuse but c'mon, lighten up and eat the cake Anna Mae...it's poultry day!!  

*Disclaimer: In no way does the Critic approve , condone or endorse spousal or 80's rock star abuse. Despite referencing Mr. Turner, we side with Tina, not Ike. Just thought I'd clarify.*

New Additions to the Cupcake Vodka Family 

                                                        

Cupcake Vodka introduces two new flavors to their roster: Ginger Snap and Very Berry. Ginger snap is to have hints of cinnamon and clove while Very Berry denotes hints of raspberry and blueberry but both are described as clean, indulgent and velvety smooth. These flavors will be in addition to the existing four flavors: frosting, devil’s food, chiffon and original. I'm still getting word on which bars carry these flavors however, you can find the vodkas at your local liquor store. 

London Bus Stop Billboard Dispenses Cupcakes

Photo Courtesy of Advertising Age/ StarCom Ad Agency 

British baking icon, Kipling’s cakes, placed cake-dispensingbillboards in bus stops and train stations to promote their new ‘snack pack: cupcakes on the go’ with commuters.  The billboard is cupcake scented with a special cupcake spray to entice travelers to touch the billboard whereby a cupcake comes out.

Events

March 24th: Cocktails & Cupcakes

Inspired cocktails, decadent sweets, festive 

entertainment and the chance to win fabulous prizes. Individual tickets $40 each or $75 per couple. 

Time: 6:00 pm - 8:00 pm 

Location: 1025 F. Street, NW, 10th Floor 

Click here for more info

March 24th: Makes Me Wanna Shout! Baking Contest

You and Celebrity Judges decide which Chocolate Layer Cakes go to the Final Five Round for a chance to win $500 for Best Chocolate Layer Cake $250 Gift Card to the King Arthur Flour Catalog  and the winning dessert on the Eatonville Restaurant menu and support the good work of Martha's Table. Tickets are $20

Time: 2:00PM-4:00 PM

Location: Martha's Table

2114 14th Street NW Washington, DC 20009

Click here for more info

Contests & Giveaways

Slatkin & Co. Frosted Cupcake Candle Giveaway

Photo courtesy of Bath & Body Works/ Limited Brands

 

This week’s March Madness giveaway is sponsored by Bath& Body Works! Four of my Facebook and Twitter friends will receive their very own Slatkin & Co. three-wick ‘Frosted Cupcake’ candle. Stay tuned for contest rules and Tuesday's product review. 

 

Got cupcake news, pics or event? Interested in advertising on the blog? Contact me! 

Like: @DCCupcakeCritic

E-Mail: DCCupcakeCritic@gmail.com

Follow: http://www.Facebook.com/TheCupcakeCritic

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Cupcake Project #11: Green Velvet Cupcakes

 

 Happy St. Patrick's Day!
Okay, I'm a bit early but I wanted to share this awesome recipe which puts a twist on traditional red velvet cupcakes; green velvet cupcakes! How cute is that? Consider settng aside some of the cream cheese frosting, add some yellow food coloring to it and use it as filling for your cupcakes (like a pot of gold inside your cupcakes!) Anyway, have a pint for me and send me pics of your weekend creations.

Happy Eating!

Ingredients:

1 package (18 1/4 ounces) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
1 bottle (1 ounce) McCormick® Green Food Color
3 eggs
2 teaspoons McCormick® Pure Vanilla Extract
1 container (16 ounces) cream cheese frosting
Green sprinkles (optional)

Instructions:

Preheat oven to 350°F. Beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. 2. Pour batter into 24 paper-lined muffin cups, filling each cup 2/3 full. 3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack. Frost with cream cheese frosting. Decorate with sprinkles, if desired. 

To Prepare Frosting: Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth. Makes 2 1/2 cups. 

*Original recipe courtesy of McCormick can be found here

Delectable Cakery

Location: 7150 Chesapeake Rd Suite 130 Landover Hills, MD 

Flavors:  Sweet Potato & Red Velvet

Price: $3

Score: 4.9

To begin, I’ve loved Delectable Cakery from the first time that I tried their famous sweet potato cake at The Brookland Cafe many years ago. The cafe regulars swore by it and demanded that I get two slices because quote: "one won't be enough". I reluctantly ordered two slices and after I took a bite, I was glad that I did. For the next two years I would trek from Bowie, MD to their Mt. Rainier location for their single-sized sweet potato cake (often eating the first half prior to getting home). Fast forward a few more years and they have added cupcakes to their menu: sweet potato, red velvet, and chocolate.

Delectable Cakery display case...almost gone

Two year's ago they would leave their Mt. Rainier location for more swanky digs in Georgetown's Four Seasons hotel only to find that The Four Seasons had renegotiated the deal with another company- bummer! The well-sought after bakery with clients ranging from Nordstroms to Ben’s NextDoor decided to take up temporary residence in their administrative offices located in Landover Hills, MD.

Sweet Potato Cupcakes

Walking into the cozy storefront, you are greeted with an abundance of cakes in different sizes that all center on their signature sweet potato cake. Delectable Cakery’s flavor is so distinct that whether you taste their pound cake, red velvet or signature sweet potato, you'll feel the love.  As their name suggests their cakes are tender, moist, and well delectable. Their cream cheese frosting isn’t gooey but delicate and sweet like snowflakes at Christmas.  

Partner Brian Rhone stands proudly behind the display case

On this day, I hit cupcake jackpot and received a half dozen cupcakes for only $9 with their BOGO promo. Further, after arriving and finding out that they only had two flavors left: sweet potato and red velvet, the owners gave me and my sister one of their deluxe red velvet cupcakes to compensate. BINGO! 

Double-Decker Red Velvet Cupcake-Enough for 2!

At $3 a pop, Delectable’s cupcakes will more than satisfy your sweet tooth. But be forewarned: much like their humble and unassuming storefront, the sweet and petite cupcakes are grade-A rich and pack a punch of flavor. You will be hooked so prepare yourself to purchase a dozen or more.

Win a dozen cupcakes from Delectable Cupcakery!!

Cupcakes from Delectable Cakery (Photo courtesy of The Cupcake Critic)

The good folks at Delectable Cupcakery are giving my readers the chance to win one dozen cupcakes or one pound cake. To enter, leave a comment on their review and two lucky readers will receive their choice of a dozen free cupcakes or one pound cake! Contest ends on Sunday, March 18, 2012 at midnight (EST). Winners will be announced on Monday, March 19, 2012 at noon (EST). 

Duncan Hines Frosting Creations

Photo Courtesy of Duncan Hines/Pinnacle Foods Group, LLC

Okay...okay...I know what you are saying to yourself, "The Critic HATES boxed-cake mix!!" And I do- when someone is making me pay for cupcakes that I could have made myself with the help of Misters Duncan and Hines. However, seeing as though The Critic is an avid purveyor of boxed cake mixes,  and several of my readers are culinary-challenged, I thought that this was a cool new product to share with you all. 


Frosting Creations is a new product from Duncan Hines. Basically, you purchase a starter kit which includes a tub of plain frosting and several flavor packets that you stir in to make a particular creation. Flavor packets include: strawberry, mint chocolate chip, bubble gum, cherry vanilla, caramel, white chocolate raspberry and cinnamon roll to name a few. Click here to see a video of how it works! Their website also features some cool recipes!


Happy Eating!

The Cupcake Weekly #7

Cupcake News

Sprinkles' Cupcake ATM crashes after dispensing 1000 cupcakes! Read here

Photo Courtesy of Huffington Post.com

Georgetown Cupcake slated open in Boston in Summer 2012! Read here

Photo Courtesy of Chef J. Jackson 

NYC slated get their own Cupcake ATM
 Read here

Photo courtesy of The Cupcake Critic

The Cupcake Critic is looking for Contributors!

 Are interested in covering cupcake news and events?   Send an e-mail to DCCupcakeCritic.com.

Cupcake Events

March 24th: Cocktails & Cupcakes

Inspired cocktails, decadent sweets, festive 

entertainment and the chance to win fabulous prizes. 

Individual tickets $40 each or $75 per couple. 

Time: 6:00 pm - 8:00 pm 

Location: 1025 F. Street, NW, 10th Floor 

Washington, D.C. 

Click here for more info

March 24th: Makes Me Wanna Shout! Baking Contest

You and Celebrity Judges decide which Chocolate Layer Cakes go to the Final Five Round for a chance to win $500 for Best Chocolate Layer Cake $250 Gift Card to the King Arthur Flour Catalog  and the winning dessert on the Eatonville Restaurant menu and support the good work of Martha's Table. Tickets are $20

Time: 2:00PM-4:00 PM

Location: Martha's Table

2114 14th Street NW Washington, DC 20009

Click here for more info

Contests & Giveaways

Win a dozen cupcakes from Delectable Cupcakery!!

Cupcakes from Delectable Cakery (Photo courtesy of The Cupcake Critic)

The good folks at Delectabley Cupcakery are giving my readers the chance to win one dozen cupcakes or one Pound Cake. To enter, leave a comment on their review and two lucky readers will receive their choice of a dozen free cupcakes or one pound cake! Contest ends on Sunday, March 18, 2012 at midnight (EST). Winners will be announced on Monday, March 19, 2012 at noon (EST). 

Win a Wilton Easy-Flex Prize Pack! 

Wilton Easy-Flex Prize Pack (Photos courtesy of The Cupcake Critic)

The prize pack includes a set of Easy-Flex silicone baking cups (12) and an Easy-Flex mini-muffin pan. Simply post a comment on the 'Silicone vs. Aluminum' post and two lucky winners will receive a prize pack! Contest ends Thursday, March 15, 2012 at midnight (EST). Winners will be announced on Friday, March 16, 2012 at noon (EST).

Do you have cupcake news or an event? E-mail me at DCCupcakeCritic@gmail.com to be included in the weekly round-up

E-Mail: DCCupcakeCritic@gmail.com

Facebook: Facebook.com/TheCupcakeCritic

Twitter: @DCCupcakeCritic

Pinterest: Pinterest.com/DCCupcakeCritic

The Wilton Easy-Flex Contest (Contest Closed)

Win your own set of Wilton's Easy-Flex silicone baking cups and a mini-muffin pan!! To enter, leave a comment telling me your favorite baking product or gadget. Two lucky winners will be chosen for a Wilton Prize Pack! Contest ends on Thursday, March 15, 2012. The winner will be announced on Friday, March 16, 2012 at noon. Good luck Cupcake Lovers!

Cupcake Project #10: Semi-Homemade Cupcakes

Sandra Lee of The Food Network's Semi-Homemade Cooking, is a woman after my own heart. I watch her show from time to time and love how she integrates prepared foods (like boxed cake mix) with homemade recipes. I am notorious for doing this and will often make box cake mix and then my own butter cream frosting on my cupcakes. 

When I do this, I break up the batter in three separate bowls. In the first bowl, I add lemon extract to the cake mix and yellow food coloring. In the second bowl I add a few dollops of strawberry preserves. The final bowl remains untouched and all my cuppies go into the oven. In my frosting I repeat the same steps as with the cake batter. 

Basic butter cream frosting ready to be dyed and flavored

Once my cupcakes have cooled, I also use a plastic sandwich bag to pipe my cakes (that sounds naughty!). I bag my frosting and cut the tip and go to town on the cakes (Oh Heavens! That didn't make it sound better!). Anywhoo, Sandra Lee and her guest display this process well. Have a great weekend and Happy Eating Cupcake Lovers!! 

Silicone vs. Aluminum Baking Pans

Wilton Easy-Flex silicone bake ware

**Disclaimer**  I received no compensation for this product review. The products used were gifted for experimental use.
Product: Easy-Flex  silicone baking cups & Easy-Flex Silicone mini-muffin pan 
Where to buy: www.Wilton.com or where baking products are sold
Suggested Retail Price: $9.99 


It’s no secret that The Critic isn’t a baker however after combing the Wilton Company website for new gadgets, I came across the Easy-Flex silicone baking cups and the Easy-Flex mini-muffin pan. Being an aluminum pan gal myself, I wanted to test these  puppies out and gauge if silicone bake ware was a viable alternative to traditional aluminum baking pans. So, I contacted Wilton regarding my project and a few days later my pans were in the mail!

Staggered Baking Cups: Silicone vs. Paper

The 1st batch of cupcakes

Immediately, what I liked about the silicone bakeware is that it offered a reusable option that required minimum cleaning (just use hot soapy water). They can be placed in the dishwasher, microwave, refrigerator or freezer and they withstand temperatures up to 500 degrees. Also the cups can be used as gelatin and/or pudding molds. Although my bakeware was round, Wilton offers various shapes such as hearts, stars or animals. For storage they are flexible and require less space than my aluminum products.

Into the oven you go

When I received my package I was super-psyched to try them out. I immediately washed my cups and mini-muffin pan in hot soapy water as instructed. I then made a big batch of vanilla cupcake batter (from scratch mind you) and lined an aluminum muffin pan with both the silicone and traditional paper cups; staggering their placement for equal distribution. After I scooped out my gooey batter into the cups (willy-nilly like because I couldn’t find my scooper), I placed the cupcakes into a 350 degree oven for 17 minutes.

The toothpick test

Golden bottoms

Upon removal, I saw that the silicone cups didn’t pass the toothpick test.  The instruction sheet did note that temperature and cook times may vary compared to traditional pans. So, I placed them back in the oven for 5 more minutes.  When I took them out again the bottom of both cupcakes was browner than I had hoped. Also the flavor of the silicone-baked cupcakes was slightly different than the traditional cupcakes. The latter tasted more cupcake-y whereas the silicone cups tasted more like German-engineered efficiency.  

The 2nd batch was much better

On my second batch I only used silicone cups; I increased the time, and filled them up to the ridgeline as suggested.  I also used a cooking spray which made the bottoms a perfect golden brown.  Upon removal, the cupcakes practically leaped out without a trace of debris. Size wise, the cupcakes baked in silicone cups were smaller than the one’s in traditional liners but they were perfectly portioned.

Filling the mini-muffin pan

Clean-up: just soak and rinse or place in dishwasher


As for the mini-muffin pan the cupcakes were petite, fully cooked and a perfect brown color however; they were cumbersome to remove and left lots of debris. I strongly suggest that you use cooking spray-which I neglected to do-for optimal results.  Overall I really like the silicone baking cups for their ease of use, simple clean-up and the reusable option. Further at only $9.99* per set, it beats having to stockpile traditional paper cups!


 Purchase your set of Wilton Easy-Flex silicone cups or mini-muffin pan today!