Bridal Show Cupcakes by Meringue Bake Shop

Kristin A, Owner of Meringue Bake Shop at her first
Bridal Show in Orange County, CA
by kristin_a

Every cupcake business needs an identity...
by kristin_a

...and yummy looking delicious cupcakes!
by kristin_a

Meringue Bake Shop made its first appearance at the Weddings on Ice Bridal Show in Orange County during the month of July 2009. What a beautiful display. Of course, it was all about the cupcakes.

Kristin demonstrates the importance of establishing a unique business identity. Meringue Bake Shop's new logo was professionally designed with eye-catching cupcake colors that reflect her cupcake business. It appears on the bib of Kristin's apron, her linens, table accessories and business cards.

The business card is a very important marketing tool. It's often the first introduction to a potential customer. You want your business cards to create a positive emotion with a memorable and lasting image of your company. Of course, Kristin's self-confidence demonstrates the best way to communicate a favorable impression because you are your business.

You can view the entire set of Meringue Bake Shop's bridal show photos HERE.

You can learn more about Meringue Bake Shop on their website and blog. You can follow them on Twitter @MeringueBkeShp.

Subliminal Cupcakes by Animated Cupcakes

Eat a Cupcake
by Animated Cupcakes

Always smile
by Animated Cupcakes

You're getting hungry. Very hungry. You suddenly have an overwhelming urge for a cupcake. You want a cupcake. You want a cupcake now. But, where can you buy a gourmet cupcake late at night?

No worries. These cupcakes are for sale at Genki Living in Orange County, California. They're open until midnight on Saturday night.

Relax and enjoy. Subliminal messages courtesy of Animated Cupcakes.

Summertime Fat Free Watermelon Cupcake

Recipe and photo courtesy of the
National Watermelon Promotion Board

This watermelon "cupcake" recipe is virtually fat free and healthy.

Enjoy this chilled cupcake on a hot summer day instead of slaving over a hot oven.

Ingredients

8 cupcake liners

8 cupcake shaped pieces of seedless watermelon

2 cups pineapple cream cheese frosting

Sprinkles for garnish

Directions

1. Place the liners in an 8-cup cupcake tin.

2. Cut 3-inch thick slices of seedless watermelon.

3. Cut round cupcake sized pieces from the slices.

4. Put a watermelon ‘cupcake' in each liner.

5. Place a dollop of frosting on each cupcake.

Decorate as desired with sprinkles.

Makes 8 servings.

Hula Monkey Cupcake Toppers by Robyn Loves Cake

Click image to enlarge

Hula Monkey Cupcake Toppers
Originally uploaded by by robynlovescake

These hula monkey cupcake toppers are adorable. What a find! From the Flickr photostream of Robyn Loves Cake. How ironic is that! There's also an adorable matching Hula Monkey cake too.

Be sure to check out Robyn's website for more eye candy. Her Santa Barbara area based business makes awesome cupcakes. Her cakes were recognized by Bride's Magazine as the Best in the U.S.!

Sock Monkey lurves these cupcake toppers too!

Six Words of Cupcake Wisdom

♥ ♥ ♥

August 10: Half Price Day at Retro Bakery Las Vegas

This is one of my favorite Retro Cupcakes!

Sprinkled Donut Cupcake

by Retro Bakery in Las Vegas

If you're in the Las Vegas area you're a very lucky cupcake. On August 10th, Retro Bakery is holding a 1/2 off baked goods sale. Yes, everything at Retro is half price.

You can drool over Retro's cupcake menu HERE.

Check out the blog to learn more about Retro Bakery HERE.

You can read the August 7th Las Vegas Sun story on Retro Bakery HERE.

By the way, Kari got a new tattoo. That's another good reason to drop by at Retro.

Contest: Name Sugadeaux's Newest Cupcake!

Name the Cupcake Competition!
by Sugadeaux Cupcakes

This stunning looking cupcake is the latest cupcake creation by the extraordinary Melbourne, Australia baker known as Sugadeaux. You are looking at a vanilla and cardamon cupcake topped with pistachio frosting. Alas, despite it's obvious beauty, this lovely cupcake has an identity crisis. It needs a proper name.

Do you have any brilliant ideas that reflect the flavors of the cupcake? Can you think of a name that's creative and catchy? Don't keep it a secret. Email your suggestions to Sugadeaux's "Name The Cupcake" Competition. If your entry is selected, you'll have the honor of naming a Sugadeaux cupcake AND you'll win a Sugadeaux "5 in a row" cupcake apron too!

The Winner Will Receive this Sugadeaux Apron!

The contest is open to every cupcake lover worldwide. Deadline for all entries is September 6, 2009 at 6 PM Australia time. However, Melbourne is 17 hours AHEAD of California time and so on. Therefore, I recommend submitting your entry no later than September 4th to avoid missing the deadline.

For more information check out Sugadeaux's website. Remember, please send your entry to info@sugadeaux.com.au. May the best cupcake name win!

Cupcakes at Canter's Fairfax Bakery

Canter's Cherry Hamentashen

Canter's Sells Fresh Bakery Goods

Canter's Chocolate Frosted Cupcakes

Canter's Red Velvet Cupcakes

Canter's Coconut Carrot Cake Cupcakes

Canter's Cupcake Display

Canter's on Fairfax

All Photos by Zen Cupcake via iPhone

Canter's in Los Angeles has been a Fairfax tradition since the 1940's and is one of the largest delis in the country. It's open 24/7 except on the High Holy Jewish Holidays.

It also has a full service bakery where you're more likely to buy hamentashen (top photo above)
than cupcakes. But, it does serve cupcakes. I bought the coconut carrot cake cupcake and really enjoyed it. The cake was moist, and the cream cheese frosting rolled in coconut flakes.

These are not gourmet cupcakes. The cupcake menu is limited to just four flavors: chocolate, vanilla, red velvet and carrot cake. Dense cake, and frosting. Not fancy, just good homemade cupcakes. Reasonably priced at $2.00- $2.25 each.

Martha Stewart's "Cupcakes" A Must Have

Martha Stewart's Cupcakes:
175 Inspired Ideas for Everyone's Favorite Treat

If you love cupcakes Martha Stewart's "Cupcakes" is a must have book. The recipes are inspiring and the photos are fun to look at. This is a cookbook you'll never put away. Included are Martha's recipes for all holidays and all seasons. Great book and sure to be your favorite!

Available
at Amazon.com

Sprinkles Raspberry Cupcakes Available Now!

Photo from Sprinkles.com

Sprinkles latest cupcake release is the very pink and very Raspberry Cupcake. Raspberry cake with raspberry frosting. Yummy!

But, only for a limited time. Available now through August 16th, then they're gone...

Leda's Bake Shop Remains Closed

All photos by Zen Cupcake via iphone

I spent a long weekend up in the L.A. last week. Naturally, I took the time to do a local cupcake crawl. Apparently, I never received the memo. Leda's Bake Shop in Sherman Oaks closed in November. From the looks of the place, they never bothered to pack up all their supplies.

Too bad. Leda's received great reviews on Yelp.

Happy National Zucchini Cupcake Day!

Photo and recipe from MarthaStewart.com

According to Punchbowl.com, today is National Zucchini Day. Of course, here at ZenCupcake.com, we are all about cupcakes. We got this holiday covered too!

Ingredients

Cupcakes

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup packed dark-brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup coarsely chopped pecans or walnuts
• 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
• 1/3 cup vegetable oil
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract

Cream Cheese Frosting

Makes enough for 12 cupcakes.

• 4 tablespoons room-temperature unsalted butter
• 4 ounces room-temperature bar cream cheese
• 2 cups confectioners' sugar
• 1/2 teaspoon pure vanilla extract

Directions

Cupcakes

1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

Frosting

1. In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.