“I’m so glad I live in a world where there are Octobers.”

That quote, by L.M. Montgomery in Anne of Green Gables is so me. I love everything about autumn. Summer is over, unless you live in Texas where tomorrow the forecast is a whopping 99 degrees. Football is BACK! Cooler temperatures are on the way (fingers crossed) so I can wear sweaters and jeggings and tall boots. And pumpkins spiced EVERYTHING is on the shelves at the grocery store and on the menu in every restaurant. Including my October cupcake menu. 🙂

By now you know my process for coming up with the cupcakes. I get an idea in my head and then I Google it until I find a recipe that sounds awesome to me. Then I make the recipe Randa-style by taking out the whole make-the-cake-from-scratch part of it, thus making it my own. This month I wanted a pumpkin cupcake, but I also wanted carrot cake. So when I found these Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting, I was sold! Thanks Mom On Timeout for the cupcake inspo! I used a store bought spice cake mix for the dry ingredients but used most of the rest of the cupcake recipe as is – though I did add an extra egg, a tablespoon of coconut oil and a generous splash of fat free milk (not because I was making them healthy, that’s just the only milk I had in the house). Also, I didn’t want the cupcake to have an overwhelming maple flavor, so I didn’t add it to the frosting, only to the cake batter. And I added cinnamon to the cream cheese frosting, to give it a little kick. You know I don’t taste the final cupcake before my meeting, but I did lick the spoon after I got the cupcakes in the oven, and it was amazing! So if that’s any indication of how amazing the finished cupcakes are going to be, then my coworkers are in for a treat!

Pumpkin Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

Cupcake Ingredients:

3/4 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
3 eggs, room temp
1 cup pure pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup
1 box Spice Cake Mix
1 cup finely shredded carrots (took me two large carrots to get this amount shredded)
1 tablespoon coconut oil
1 generous splash of fat free milk

  1. Pre-heat oven to 350 degrees. Line muffin tin with cupcake liners.
  2. Cream brown sugar and butter together in mixer.
  3. Add eggs, one at a time, beating until fully combined.
  4. Mix in pumpkin and maple syrup.
  5. Gradually mix in spice cake mix until fully combined.
  6. Add in coconut oil and milk.
  7. Stir in shredded carrots.
  8. Using ice cream scoop, scoop cake batter into cupcake liners. In my experience, one full ice cream scoop per cupcake liner is the perfect amount. Makes 24 cupcake.
  9. Bake in 350 degree oven for 19 minutes or until toothpick inserted in center of cupcake comes out clean.
  10. Cool completely on wire racks.


Frosting Ingredients:
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 tsp. ground cinnamon
3 cups of powdered sugar
Gold sprinkles, optional
  1. Beat all ingredients (except cinnamon, powdered sugar and sprinkles) until smooth. Might take several minutes for brown sugar to dissolve completely. Check for graininess and then continue beating as necessary.
  2. Add powdered sugar, 1/2 cup at a time, until well combined.
  3. Add cinnamon and mix well.
  4. Scoop frosting into piping bag fitted with your tip of choice.
  5. Then just add gold sprinkles! Refrigerate until ready to serve for firmer frosting.


cupcake pioneer woman

Finished cupcake, pre-sprinkles. LOVE my Pioneer Woman measuring cup (this is the 1/3 cup), but I really felt like the cupcakes were missing a little something. ENTER GOLD SPRINKLES!

This was for sure the prettiest frosted cupcake. I'm getting better at it y'all!

This was for sure the prettiest frosted cupcake. I’m getting better at it y’all!

A sea of pumkiny spiced frosted goodness!

A sea of pumkiny spiced frosted goodness!



Farewell to Summer!

I wrote this post a couple of weeks ago, and only just realized that I forgot to post it. 😳 Oops. So y’all just pretend I posted this when I thought I had, okay? Thanks! 

It’s mid-September y’all and I am so happy to be saying farewell to summer! Now, y’all know I live in Texas, so it’s not like we ever really say goodbye to summer since the heat will come and go through the fall, but the 100+ degree days should be past us ~ thank goodness! So since Autumn technically begins this Wednesday, I thought I’d make one last summery tasting cupcake. May I present the Blackberry Coconut Cupcake! These are damn tasty cupcakes y’all!


This is what the inspiration cupcakes looked like, MUCH prettier than mine!


I was casually thumbing through Pinterest the other day, trying to find something that sounded awesome for this month’s cupcake project when I saw these beautimous Blackberry Coconut Cupakes on ‘baking a moment’’s website: http://bakingamoment.com/blackberry-coconut-cupcakes/ I mean, how gorgeous are those cupcakes? So that was my inspiration. But it calls for scratch made cupcakes, and y’all know I don’t do that. SO, I looked around for another, similar, cupcake and came across these Blackberry White Chocolate Cupcakes from the ‘culinary covers’ website: http://www.culinarycovers.com/2014/03/blackberry-white-chocolate-cupcakes/. Anywho, I took the things I liked from each of these sites and then made it Randalicious!

My best good friend who tried them today said that they were in the top 10 best things she’s ever eaten, so yeah, I think my efforts turned out pretty good. WHEW! 

Next month, I will be fully into Fall stuff, pumpkin spiced EVERYTHANG, so stay tuned!


Blackberry Coconut Cupcakes with Blackberry Cream Cheese Frosting


Ingredients for Cupcakes:

1 box French Vanilla white cake mix

3 eggs

1/3 cup of Coconut Oil (I used the liquid kind, you can use solid, just melt it first so that it’s a true 1/3 cup liquid)

¾ cup 2% milk

¾ cup heavy cream

2 teaspoons coconut extract

¼ cup Malibu Coconut Rum
For the Cupcake Filling:

1/2 cup of seedless blackberry jam (melt slightly in microwave and stir well to make it easier to spoon into cored cupcakes.
For the Cream Cheese Frosting:

•1/2 cup (1 stick) unsalted butter, softened

•8 ounces cream cheese (the kind in a brick)

•pinch of kosher salt

•3 cups powdered sugar (more if the frosting seems too loose)

•1 teaspoon coconut extract

•2 tablespoons seedless blackberry jam

•violet gel food coloring



•shredded coconut, for garnish

•fresh blackberries, for garnish

•extra Malibu Coconut Rum to soak the berries in

•granulated sugar for the berries



1. Preheat the oven to 350F. Line 24 muffin tins with paper liners.

2. Mix cake mix, eggs, oil, milks, rum and coconut extract, just until combined and then for .

3. Fill the prepared liners 3/4 full and bake until a tester inserted in the center comes out clean, about 17 minutes. Cool completely.

4. Using cup caking coring tool (or small paring knife) cut out some of the center of the cupcake – don’t go all the way to the liner. 

5. After cupcakes are completely cooled, use a teaspoon to spoon a small amount of the jam into the center of each cupcake.


To make the Cream Cheese Frosting:

1.Place the butter, cream cheese, and salt in a large mixing bowl and beat on medium speed until combined. Add the powdered sugar and vanilla and beat until creamy.

2.Add the blackberry jam and violet gel food coloring to the frosting and mix until combined. Transfer the tinted frosting to a piping bag fitted with a large open star tip.

3.Pipe a swirl of the tinted frosting over the cupcake, top with shredded coconut and last, but certainly not least, a rum soaked berry, after you roll it in sugar.

These cupcakes taste as good as they look! The dish that I put the cupcake in for the photo is one of the new Pioneer Woman measuring bowl set. I’m obsessed with them!

(Nah, nah) Honey, I’m good.

Hey y’all! As you’ve probably guessed, I have another meeting tomorrow requiring my dessert skills, so I’m baking and blogging today! Today I actually had inspiration from Pinterest, so I’m baking Honey Cupcakes with Honey Cream Cheese Frosting. Sounds amazing right? Fingers crossed! 

So my inspiration came from a 2011 post on The Cake Blog: http://thecakeblog.com/2011/06/honey-cupcake-recipe.html. And also because I’ve been singing ‘Honey, I’m Good’ by Andy Grammar for weeks, so I had honey on the brain. And the duet by Andy and Eli Young Band of that song is good too. Anywho, true to form, I did not follow the recipe for the cake, because Homie don’t play that. I used a Golden Vanilla cake mix. The box called for 1 cup of water, but I used half a cup of buttermilk (like the inspiration recipe) and half a cup of water (figuring that if I’d used a whole cup of buttermilk it might be too thick), then used the other directions from the box (1/2 cup oil, 3 eggs) and added about 1/4 cup of Texas Wildflower Honey (I didn’t measure, just kinda eyeballed it and then squeezed in a little more when I wasn’t really able to taste the honey after a quick test). Mix slowly (in your trusty KitchenAid) to incorporate and then mix on medium for 2 minutes. It ended up being a little thin, but I was able to use my cupcake batter dispenser to fill the liners, so it was perfect. Fill them 1/2-2/3 full and place is 350 degree oven for 16 minutes. They looked perfect! 

Let them cool completely on a wire rack and then frost them. But you already knew that 😁

For the Honey Cream Cheese Frosting, I pretty much used he recipe from the blog, but I doubled it because the original recipe is only for 12 cupcakes. Three sticks of room temp butter, 8 oz original cream cheese, mixed well to combine (I mixed it for a few minutes). Recipe calls for 3 cups of powdered sugar, since I was doubling the recipe, but didn’t want the frosting to be hella freakin’ sweet, I used 4-5 cups of sifted powdered sugar, added after stopping the mixer and then restarting it slowly so as not to sugar my kitchen (that was only occasionally successful). Then add in 3-5 tablespoons of good Texas honey and mix well. If the frosting seems a little loose, add some more powdered sugar. Or throw it in the fridge for a few minutes. Forgot to take a picture of the frosting before I piped it. Ah well. I used the big round piping tip, Wilton tip 2A and tried to give the frosting kind of a beehive look. Not sure it was successful, but I only had two that wound up with drunken looking frosting, so I’m counting it as a win! Finished them off with yellow sprinkles (jimmies I think they are called) et voilà! I wasn’t even trying to cover up hideous piping with the sprinkles this time! Here’s the finished product.

Close up above, aerial view below.

I just love the little points at the top!

 And just so you know I’m telling the truth when I wrote about the drunken looking cupcakes. In my defense, if I’d filled the piping bag a little more full, I wouldn’t have had those drunken cupcakes at all. So learn from me! Either put all your frosting in the bag the first time, or refill before you run the hell out!  I’ll let you know tomorrow if they taste as good as they look. 😊


(Nah nah) Honey, I’m Good Cupcakes

(aka Honey Cupcakes with Honey Cream Cheese Frosting)

Makes 24 cupcakes


  • Golden Vanilla Cake Mix
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/2 cup oil
  • 1/4 cup Texas Wildflower Honey

Mix all ingredients together to incorporate and then mix for 2 minutes on medium speed. Line two 12 cupcake tins with paper liners and distribute batter evenly, fill each 1/2-2/3 full. Bake in 350 degree oven for 16 minutes (that’s the temp for gas oven, adjust based on elevation or your type of oven). Cool completely on wire rack.


  • 3 sticks unsalted butter, room temp
  • 1 8 oz block of cream cheese, softened 
  • 3-5 cups powdered sugar, sifted
  • 3-5 tablespoons of Texas Wildflower honey 

Mix butter and cream cheese well to combine, about 3 minutes. Add in sifted powdered sugar gradually and combine completely before adding more. Be careful to have the mixer off or on low when you add the sugar so that you don’t powder your whole kitchen! (This reminds me of a hilarious meme I saw on Pinterest, it’s soooo true! https://www.flickr.com/photos/robynanderson/8542405482/) After all the powdered sugar has been completely incorporated, add the honey. I added it in about 1 tablespoon at a time and then tasted it after 3 tablespoons. Add the last couple of tablespoons one at a time,icing and tasting after each. You want it to have a light honey flavor, not like WHAM! HONEY! 

Then follow piping and finishing directions listed above. 

Enjoy your cupcakes! And sing this whilst you bake them http://vevo.ly/5Ui50Q This is the duet with Eli Young Band, enjoy!

UPDATE: Cupcakes were SUPER awesome! Very light cupcake and the frosting was light and creamy and the best frosting I’ve ever made. Definitely a recipe you want to try! When I cut this cupcake in half, the frosting didn’t even collapse! WOOO! Honey, I’m Good Cupcakes were a HUGE success! 



My frosting style can be described as drunken, at best

Sooo, I know it’s been a while since I last posted. In my defense, that’s because it’s been a long time since I baked a cupcake, or even turned on my oven. Lately my microwave has been seeing the most action in the kitchen, warming up takeout leftovers. We’ve been very bad about cooking at home since we came back from My Amy’s wedding in Key West (which was a blast by the way!). Anywho, I’m trying to get back into my cupcaking and since I have a luncheon tomorrow, I figured now was as good a time as any to bake! 

Usually, when I bake for a meeting, I’ve had an idea in my head for a while and I buy the ingredients specifically for that recipe the week before I’m going to bake. Have I mentioned that I don’t test bake my recipes? I don’t have the patience for that shizzo. Some recipes are more successful than others. Most of the time, I just tweak things as I go! This time, I didn’t have any preconceived notions about what cupcakes I would bake. But I always have cake mix and frosting in the house. And a while ago, I came across this Madagascar Bourbon Vanilla Bean Paste, but I didn’t really know what to do with it having never used vanilla bean before. Anyway, I started Googling and came across several recipes that sounded good but I really didn’t want to bake these cupcakes from scratch today. I had a box of white cake mix in the pantry and it recommended adding some lemonade (from concentrate, thawed) to the mix. While I have lemonade in the freezer, I’d made lemon cupcakes a few months ago so I didn’t want to do that. But I also had Passion Fruit Punch in the freezer and that sounded good! And so Passion Fruit Cupcakes with Vanilla Bean Passion Fruit Buttercream Frosting were born! 

I wish I could say that after baking and frosting cupcakes for years I have a solid technique for frosting cupcakes. Sadly, I do not. Most of my cupcakes look like I was three sheets to the wind when I frosted them. I only wish I had that excuse! Nope, I just suck at piping frosting onto cupcakes! See photographic evidence below. One of these days, I’ll spend some time watching videos or (gasp!) take a class to learn how to do that, until then, use the manners your grandmother whipped into you with her wooden spoon (no? Was that just my grandmother? Crap.) and smile and nod politely or shovel a wobbly frosted cupcake into your mouth and say “mmmmm” so that I don’t feel quite so bad about the cupcakes that don’t look as pretty as the rest! Mmmkay? Thanks! 


  • Don’t over mix your batter. Y’all probably already know that, but it’s definitely a lesson I learned the hard way. Over mixing doesn’t really change how your cupcake will taste, but it changes the texture of the cake and, more importantly, it’s the difference between a typically rounded cupcake and a cupcake that totally sinks in the middle as it cools. You can cover that up with frosting of course, but it’s so much lovelier when you don’t have to cover up your mistakes, amiright? 
  • Did you know that softened butter does not mean ‘about to melt all over the place’? Because I surely did not. To get it to the right softened consistency for frosting, just set it out on the counter an hour or two before you are going to use it (assuming your kitchen isn’t super duper hot or in hell or something). Don’t try to rush it by nuking it in the microwave a little. Just put it out on the counter, maybe cover it in a dish or something (I’m reminded of an episode of King of Queens here, Wes knows which one, sooooo damn funny. It’s called Inn-Escapable, Google it, freakin’ hilarious!)
  • Sift that powdered sugar before you whip it into frosting. Gets all those clumpy little bits out and gives you a nice, smooth consistency. 
  • I like to refrigerate the frosting for a few minutes before I put it into the piping bag, stiffens up the frosting a bit and makes it easier to pipe, even for a drunken piper like me!
  • Sprinkles cover a multitude of sins! If your piping is hella bad, cover those cupcakes in sprinkles! 

Passion Fruit Cupcakes with Vanilla Bean Passion Fruit Buttercream Frosting Recipe:


Either use your fave vanilla scratch-made recipe or pick up a box mix like I did. I followed the instructions mostly with the following modifications:

  • 1/2 cup water, 1/2 cup passion fruit punch (from concentrate, thawed), 1/3 cup vegetable oil, 3 whole eggs. Mix on low to incorporate, then on medium for 2 minutes (seriously, not more than that). Fill cupcake liners (24) 2/3 full, bake at 350 degrees for 17-19 minutes (mine were 17 minutes in a gas oven)


  • 3 and 1/2 sticks of unsalted butter, 3-4 cups of sifted powdered sugar, one tablespoon of vanilla bean paste, 3 tablespoons of heavy cream or milk (but I used the passion fruit juice instead)
  • Whip the butter on medium for 8 minutes (whaaaaat? 8?? Yes, 8. The butter will be super light and creamy and pale yellow when finished).
  • Then add in remaining ingredients, but start the mixer VERY slowly lest you powdered sugar your kitchen (this isn’t TV, you have to clean that mess up yourself if you make it)! Once fully incorporated, mix on medium for 6 minutes. Scrape the sides of the mixer occasionally. 
  • Refrigerate until cupcakes have cooled, load up your piping bag, and pipe away! 

I keep my cupcakes refrigerated until ready to serve. Less chance of your frosting melting all over everything that way. Plus, I just think cold cake tastes better. 

Here are the pretty ones…   

And here are the drunken ones…

This is what they looked like before I sprinkled them. I think you’ll agree that sprinkles were the way to go!  

Questions, suggestions, requests? Comment below! Thanks y’all!

❤ Randi

Lucky Lady

If you know me at all, you know that the place I want to visit most in the world is Ireland. I am meant to visit Ireland, I can feel it in my bones! Alas, my pocketbook doesn’t agree with me right now, and my husband isn’t what one would call adventurous (neither am I, if we’re being honest). But, I will get there. Even if I have to drag my husband, kicking and screaming. Ireland is the cornerstone for my ‘Vacations Not Babies’ plan, so yeah, one of these days, we’re leaving on a jet plane and heading to the Emerald Isle! 😁 Anywho, a friend of mine changed his profile picture on Facebook to the following phrase: ‘Everyone’s Irish on March 17th’. 🍀🍻 I could not agree more! I fancy myself a lucky lady today: I have a job I love, money in the bank, a roof over my head, food in my belly, and the love of a good man and wonderful friends and family. 

Now, I don’t want y’all to get spoiled and think I’m going to be posting recipes every day, but I was looking to see if I had a recipe or pic of a cupcake or dessert I might have baked previously for St. Patrick’s Day, and came across my recipe for Carrot-Pineapple Cupcakes with Cinnamon Cream Cheese Frosting. None of that is particularly Irish, but I used green cupcake liners and decorated the cupcakes with green sugar sprinkles, so that makes them Irish, right? I’m so glad you agree with me! But seriously, these cupcakes were AMAZEBALLS! There’s some work involved what with grating carrots and all, but true to form, it’s semi-homemade because the base of the cake is a boxed Spice Cake mix and the frosting is canned cream cheese frosting with cinnamon mixed in. Fruits and veggies in the mix, so it’s practically healthy, can I get an AMEN?!? 

I’ll leave you with an Irish Blessing: 

May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours, wherever you may roam.
May peace and plenty bless your world with joy that long endures.
May all life’s passing seasons

bring the best to you and yours!

Sláinte friends!

Boozy Baking!


Limoncello Tiramisu

Limoncello Tiramisu

First post, here we go! A long time ago <cough>high school<cough>, I fancied myself a writer. Many years later, I’ve forgotten much of what I learned (unless we’re talking about writing engineering reports, because I can ROCK those!), so I’ve decided to write these posts as if I were talking to a friend. You’ll miss the facial expressions and hand gestures that go along with the conversation, but hopefully you’ll still feel like you’re talking to a friend!

Now that I’ve established the tone, here are a few other things that will help you get to know my baking style:  1) I don’t make my own cake mixes from scratch. I buy a boxed mix and then add stuff to it. Hey, I told you I was a lazy baker, so don’t look so shocked when I tell you that! 2) I love to bake cupcakes. The cupcake trend may be on the way out, but not for me! 3) I don’t use off the wall ingredients. I am sooo NOT Martha. I’m more of a chubby Sandra Lee. Maybe a little more than semi-homemade, but I definitely don’t make something from scratch that has been perfected by someone else and can be bought in the grocery store!

Soooo, let’s talk about baking with booze! For the record, I’m a HUGE fan! I’m always looking for ways to incorporate booze that compliments my flavor profile. BTDubb, I can only do this when I’m baking. I’m a crap cook. For reals. Ask my husband. Don’t get me wrong, I love to eat, I just don’t love to do the cooking. Enter husband, who worked his way through college as a line cook at various restaurants. Why should I cook crap food for us when he is more than capable of cooking good tasting food? Anywho, that’s how I rationalize my lack of cooking. 🙂 Back to baking with booze! One of my favorite liquers is Limoncello. I really love that stuff! If you aren’t familiar with it, it’s an Italian lemon liqueur. It’s sweet and lemony but without the sour flavor and since it’s made with vodka, it’s got a kick to it. I can’t drink it straight, it’s just too strong for me, but I LOVE to mix it in things, including this awesome berry pie that I make, the Limoncello Tiramisu I made yesterday (more on that in a bit) and my own personal, signature drink, the Randalicious (see recipe below)!

Once a month, we have this lunch meeting at work where the company supplies the lunch and I volunteer my baking services. This month (today actually) we had lunch from Buca di Beppo (Italian), so I thought Tiramisu Cupcakes would make an awesome dessert to go with, right? So I bought all the stuff, except for the coffee. My husband HATES the smell/taste of coffee, so I don’t own a coffee maker, and from experience I can tell you, instant coffee tastes like crap, so I meant to make some at work and then just bring a cup home to use with my baking. Except I forgot to do that. SO, I had to wrack my brain to come up with another dessert, Italian themed preferably, that would use the same ingredients with a little variation. I ALWAYS have Limoncello in the house, so I decided Limoncello Tiramisu Cupcakes had to be awesome. How could they not be? Except, I didn’t have a recipe for that. So I hopped online, Googled the hell out of it trying to find what I wanted to make and then cobbled together what was sure to be a rousing success. And it WAS! Though, it didn’t turn out as awesome in real life as it did in my head. I mean, it DID, but it didn’t. Know what I mean? What had happened was, my “frosting” didn’t thicken up the way it needed to in order for me to be able to pipe it onto the cupcakes. Rather than panic, I improvised! I peeled off the cute cupcake liners with bunnies and peeps on them, put the lemony cupcakes in small clear plastic cups and then spooned the Limoncello cream on top. It was EXCELLENT! Dessert wasn’t ruined! WOO! It actually tasted hella good, if I may say so myself! Here’s the recipe:

Limoncello Tiramisu



Lemon cake mix + ingredients listed on the back (see step one for other additions)

24 cupcake liners

2 12-cup muffin tins

24 small clear plastic cups

Limoncello Syrup:

1/4 cup Limoncello

1/2 cup powdered sugar

1/4 cup water

‘Tiramisu’ Cream:

8 oz tub of mascarpone cheese

1 can sweetened condensed milk

1 box instant lemon pudding mix

2 cups milk

1 tub of extra creamy Cool Whip

Ready, set, BAKE!

1. Start with your favorite Lemon cake mix and the ingredients listed on the back. Now add 1 egg and instead of using water, use milk (I use 2% because that’s what I keep in the house). And in place of the oil that’s called for, use melted butter and double it (i.e. instead of 1/2 cup oil, use 1 cup of melted butter). Mix according to directions on the box. You may need to add some more milk if your cake mix is too thick (mine was too thick to use with my cupcake batter dispenser). These additions make your cake sooo moist and delicious!

2. This recipe makes 24 cupcakes, so pick out your favorite cupcake liners and line two 12 cup muffin tins. Distribute batter evenly among the liners. I have a gas oven, so I put the temp on 350 to heat it up, then knock it down to 325 to bake the cupcakes for 20-25 minutes. When time is up, remove from oven and cool completely.

3. Mix 1/2 cup of powdered sugar, 1/4 cup of limoncello, 1/4 cup of water and boil it in a sauce pan until reduced or thickened. Stir it constantly so that you can take it off the heat as soon as it thickens. Set aside to cool.

4. Mix mascarpone cheese and sweetened condensed milk until smooth. Set aside.

5. Mix lemon pudding with milk, place in refrigerator til set.

6. Combine mascarpone cheese mixture, plus pudding and cool whip. Add a few tablespoons of Limoncello. Mmmm, boozy goodness! Let it set in the fridge for a few hours, until it’s nice and cold all the way through. I let mine sit overnight.


7. Poke holes in cupcakes and spoon about a teaspoon of Limoncello syrup on each cupcake and let it absorb in the cake.

8. Remove the cupcake liners and place cakes in individual clear plastic cups (short ones) (one cake per cup).

9. Spoon the cream over the cakes and serve immediately.

Let me know how your dessert turns out!


Bonus Recipe:

Randalicious Cocktail

Asti Spumante, chilled

Limoncello, chilled

Fresh berries (I find blueberries and strawberries taste the best)

Optional Sprite (in case you want to water down the alcohol)

I’m not positive of the measurements here, but I use a champagne flute (a bubbly bevvie deserves a fancy glass!) and put the berries in first, then fill about 2/3 of it with the Asti, add the Limoncello – so I guess it’s 2 parts sparkling wine to 1 part Limoncello. Give it a quick stir and enjoy!


Hope y’all have enjoyed my foray in food blogging! Please let me know if you have questions or if you think I need to explain things better, please let me know. Thanks for reading!