Taking a Break

I am going to take a break from blogging. I need to focus more on school, and I just don’t have time to write. I wish I had time, but I want to focus on the most important things. I’m sorry. I will write again, but I don’t know when.

Funfetti Cupcakes

Welcome back! My upcoming Dress Cupcake Cake (Sleeping Beauty) is going to be very pretty. Since the birthday girl wanted vanilla cake, I decided that I might jazz up the batter by adding sprinkles! I checked out one of my favorite blogs, Sally’s Baking Addiction, for some tips on creating the perfect funfetti cupcakes. I didn’t use Sally’s cake recipe; instead, I used my go-to cake recipe. For my recipe, I get about 23 regular size cupcakes out of one batch. Since Sally’s recipe called for 1/2 cup of sprinkles for 12 cupcakes, I decided to use 2/3 to 3/4 cup to make up for the difference. For these cupcakes, you will need jimmies, not nonpareils. The reason is that the dye from the nonpareils will leach in the batter, while jimmies will not release their color. Simply make your favorite vanilla cake recipe, stir in the sprinkles, and divide the batter evenly among cupcake wells.
Bake as usual, and enjoy all of the bright colors in your cupcakes!

Upcoming Treats

I have a plethora of baking coming up soon, so I want to share with you guys what I plan to bake. I have several orders, as well as baking for teachers, friends, etc.

Here are a few:

• White Chocolate Peppermint Cupcakes

• My Favorite Gingerbread Cupcakes

• Dress Cupcake Cake (Sleeping Beauty)

• Castle Cake

• Gluten-free variants of the cupcakes

Stay tuned for these delicious recipes, plus many more, coming up in the next month or two.

Happy Thanksgiving!

Pumpkin Spice Cupcakes

Welcome back! Recently, I made some delicious pumpkin spice cupcakes with maple cream cheese frosting. I got the recipe from one of my favorite books, The Cupcake Diaries, by the sisters of Georgetown Cupcake. I picked up the book at my local Barnes and Noble bookstore a few years ago, and I have loved it ever since. I topped the cupcakes with the marble/swirled fondant maple leaves above. I simply took red, orange, and brown fondant, swirled it together, rolled it out, and cut them out. I used a maple leaf cutter I got from Pampered Chef a few years ago, and they work great!

To contact me about ordering pumpkin spice cupcakes, simply comment and I will correspond with you over email to work out all of the details.


Chocolate Chip Banana Bread

Welcome back! Today I made some delicious chocolate chip banana bread. The bread is so easy to make – the hardest part was waiting for it to bake! I found the recipe on one of my favorite blogs, Sally’s Baking Addiction. Head on over to her recipe for Cinnamon Swirl Banana Bread.

I decided to omit the cinnamon swirl and glaze in favor of mini chocolate chips – the bread is perfect without them. I followed the recipe, Sally really explains everything you need to know. I did have slightly under 1 1/2 cups of banana, but the bread still turned out. The bread is moist and very banana-y. (Is that even a word?!) The mini chocolate chips added great flavor, and I added about 2/3 cup. I’m sure that you could use this recipe to make muffins. See this post to see how to make sky-high muffins with great tips. The pairing of the banana and chocolate was so good! I will definitely make it again. Enjoy!

Chocolate Chip Cookies

Welcome back! I do realize that I said I would be talking about cupcakes, but I wanted to share one of my favorite cookie recipes. I was browsing Pinterest when I found a pin that was described as “The chewiest, softest, thickest Chocolate Chip Cookies ever!” I was intrigued. These really are delicious. Head on over to Sally’s Baking Addiction for full instructions. Make sure you check out her blog as well. It is really good, and I hope to build my own blog up to the level that she has reached. Anyways, back to the cookies. I will admit that I have baked these cookies 2 times since last Tuesday! (I even have a batch of cookie dough in the fridge to bake tomorrow!) There is an explanation though – there is no way that I could eat dozens of cookies (but they are that good) and not get sick. I took a few to my friends at school, and one of them asked me to make them some more. She even asked for two! I also had other friends who wanted more, so I gave in and made them some. The cookies are thick and chewy, just the way I like them. Since I do have homework and chores to complete after school, I make my dough one day in advance. I chill it the recommended 2 hours, roll the dough into balls, cover, and refrigerate until the next day when I am ready to bake. It is a good system, and it keeps me from stressing out. Make sure that you chill your dough! If you don’t, you will get thin, crunchy cookies; chilling the dough makes sure the cookies bake up nice and thick. Sally’s recipe makes about 18 cookies (I normally bake up 16, since I can’t resist eating cookie dough), but, mind you, these cookies are about twice the size of a normal cookie. Off on a tangent, I was rolling my balls out when I saw the little guy at the top. You always want to bake happy cookies!


Hi! Welcome to Olivia’s Baking Addiction! I would first like to start the blog off with an introduction about ME! I am an 8th grader, and a straight A student at that. I am passionate about baking, squeezing it in almost every week! I realize that my job right now is to be a student, but I do a pretty good job of balancing my life. I am just starting off with a cupcake business, mostly selling to our church friends and my mom’s coworkers. While I may be young, I am told repeatedly about how great my creations coming from my kitchen are. I love watching baking shows, whipping up wickedly good chocolate cupcakes, and eating cookie dough (no worries about raw eggs at my house!). I love to bake for others, as it makes me feel good. My life basically revolves around baking and school! From now on, this blog will be my baby. I will make sure it is up to date, and I will try to keep it interesting. As a side note, I will post as often as I can, but I will not neglect my blog. Enough about me, next time I will post about my cupcakes!

Bye for now, Olivia