Rainbow Cupcakes

Hey! Emlyn present.

It’s a cozy Saturday night. You’re tired of cleaning all day and want to make something sweet before having to continue. What do you make?


(I’m in such a cupcake rut omg help me out)

Nah, in reality these were very easy to make. And they came out ~*gorgeous*~


I modified the recipe to make a smaller amount. My tiny family could never eat the 24 the original recipe calls for :P


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1 cup white sugar
  • 3 eggs, room temperature
  • red food coloring
  • blue food coloring
  • green food coloring
  • yellow food coloring


  1. Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
  3. Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
  4. Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.


If you’d like, you can mix the primary colors together if you wish for a different scale. I just used the basics :)

I added basic Betty Crocker icing (the decorators kind) because 1. it was all we had and 2. we have no more butter so I couldn’t whip up any buttercream :( Add your favorite, though!

When someone eats one (I made these for others) I’ll try to get a picture of the inside for you guys.

EDIT: My mom ate one :3 here’s the photo.



(My photos :) Thanks to x for the recipe. Modify the number here!)


Apple Pie Crescents

Hey! It’s Emlyn. Fall is finally here in Connecticut! Yay! My favorite season <3

I’m praying that I can go apple picking soon…it’s my favorite fall activity and I need some mutsu apples!


Tube of crescent rolls
Apple pie filling
Caramel sauce


Lay out crescrent rolls on a baking sheet.

Drop apple pie filling on to the crescrents. Top with caramel sauce.

Roll up the crescent rolls and bake in an oven at 350 for 12-15 minutes.


How perfect ^_^

(thanks to wikipedia for the first apple photo and x for the recipe and second photo)

Marble Cupcakes with Chocolate Buttercream Oreo Frosting

Hi! I recently made these with Zackarié, yet I still haven’t tried them. That needs to change…urgently.

Cupcake for breakfast, maybe? ;)


Mmm *_*


(For the Cake)
1¾ cups cake flour
2 tsp baking powder
½ tsp salt
⅓ cup milk, room temperature
⅓ cup heavy cream, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 tsp vanilla
⅓ cup cocoa powder
¼ cup boiling water

(For the Frosting)
1½ cups of confectioners sugar
1/4 cup cocoa powder
1 tsp vanilla
1 stick of butter (softened)
2-3 tbsp heavy cream
5-7 Oreos


1. Preheat to 350 degrees

2. Measure your milk and cream together probably in a pyrex (measuring cup) and set aside.

3. Whisk together your flour, baking soda and salt. Put a kettle on to boil so you get your boiling water ready for the upcoming part.

4. Mix the butter and sugar until combined. Add your eggs and vanilla after that!

5. Slowly alternate flour/milk mixtures until they’re both incorporated.

By now, you have finished your vanilla cake!

6. Now, take the boiling water and pour it into another bowl, along with your cocoa powder and a cup of your vanilla batter. Make sure you mix this well, you don’t want clumps of powder in your batter.

7. Pour in about 1/3 – 1/2 of a full cupcake in your tin in vanilla batter.

8. Then, put a good spoonful of chocolate batter on top – here’s the tricky part. Take a fork and reach under and around, bringing the vanilla over the top of the chocolate for a marbled effect. If it gets a little muddy, you’re mixing too much. Also, to cheat a little I poured a bit of vanilla on top of the chocolate if I wasn’t happy.

9. Bake your cakes for about 20 minutes. Right as you put these in the oven, grab a stick of butter to soften on your counter.

10 After your cupcakes are done, your butter should be soft enough to make frosting. Nice! Beat the butter until fluffy, then add in the rest of the ingredients, minus the oreos.

11. After your chocolate frosting is nice and fluffy, toss your oreos into the bowl and smash em up with your beaters real good. Since I’m doing this with a hand mixer, I can essentially punch the oreos with my mixer until they’re broken. Then you can run the mixer again until the oreo pieces are fully mixed into the batter.


Mine came out pretty damn close to the picture….once I get out of bed I’ll edit the post to add my own picture :)

(thanks to x for recipe and photo)


EDIT: Everyone ate the cupcakes and the one I have is smushed in my lunchbox :( when I make them again I’ll be sure to get a fresh picture -É

Updates :)

Hi! Sorry I haven’t been around…I’m really lazy.

To help with my laziness, I’m bringing some help to the blog! :D I’m letting my boyfriend, Zackarié, to assist me with posting and blogging :) (we’re fond of French names)

With both of us, hopefully this blog can start moving more. 

ALSO! The name cuppikake won’t be sticking around. As an adult, I want to own a bakery (along with Zackarié) and I want the name to match the future :) the new name will be coming soon!

New recipes coming soon!

Texas Tornado Cake

There’s a tornado warning in the area. :O

Too bad I can’t make this cake to pass the time…seems appropriate, right?


Looks perfect with that coconut!


Cake Ingredients:
1 1/2 cups white sugar
2 eggs
2 cups fruit cocktail, drain about half liquid
2 teaspoons baking soda
2 cups all purpose flour
1/4 cup packed brown sugar
1 cup chopped walnuts

Butter Sauce Icing
1 stick of butter
3/4 cups white sugar
1/2 cup evaporated milk
1 cup flaked coconut


1. Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees

2. Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.

3. Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.

4. Bake for 40 minutes, or until done.

5. To prepare Butter Icing:

6. Boil sugar, butter and milk for 2 minutes. Add coconut. Spread icing on cake while icing and cake are hot. Enjoy!

7. While baking prepare butter icing to top cake while both icing and cake are hot.


(thanks to x for the picture and recipe)

blink-182 Inspired M&M Cupcakes

blink-182 is one of my all time favorite bands.


One of their early songs (if you haven’t already guessed) is “M&M’s”

You and I should get away for a while~

I’m listening to it as I’m blogging ^__^


The recipe is painfully simple and extremely delicious. :D


-Any type of vanilla cupcake batter
-Your choice chocolate frosting
-M&M’s (or other coated chocolate candy)


If you’re using cake mix from a box, prepared as instructed. If not, still, follow the instructions on preheating and lining cupcake tins according to your serving amount.

Before spooning them into the tins, crush desired amount of M&M’s (I used a meat tenderizer) and mix into the batter. The more, the more chocolate!

Bake according to time directed

Frost when cool and decorate with extra candies on top!:)



These are photogenic :D


I made two of them so it worked with the M’s :D

Sorry if it seems so obvious to put together…still a beginner x)

(blink-182 photo from x. Idea from me)

Peach Crunch Cake

Peach is such a splendid little fruit.


Perhaps not the most attractive, yet still just as sweet and delicious.


It says on the Wikipedia for peaches that they’re native to China. Sweet! The word for peach in Chinese would be 桃, pronounced “tào”

Alright, alright. Onto the recipe!


24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts


Preheat oven to 350 degrees F.

Layer ingredients in a 13 X 9 dish, in order starting with the peaches.

Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.


(creds to x ,x, and google translate for everything besides the recipe. Creds to x for the recipe)