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Mom’s Amazing Coffee Cake!

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Coffee Cake

This delicious coffee cake has hidden layers of cinnamon and pecans- and a yummy cream cheese frosting!

My mom used to make this delicious coffee cake whenever my grandparents (her mom and dad) would come to visit. I have great memories of sitting around the table having this with all of them and listening to all the “grown-up” talk. They were from Wisconsin, so a visit always meant a couple of days with us in Michigan. I’d get up early and take a long walk with grandpa and our overweight basset hound Max before breakfast, and return to a kitchen table full of family, laughter, and this coffee cake.

My grandparents lived very active and adventurous lives until they left us for heaven several years ago.

Mom, as those of you who keep up with this blog know, left us for heaven about a year and a half ago.

A friend sent me an article last week about 8 ways to celebrate Mother’s Day if your mom is in heaven. They were great ideas, and the very 1st one was, “Make her favorite recipe”. I think her favorite recipe was my grandma’s recipe for German Sauerbraten, but since desserts are my specialty, I decided on this coffeecake as my “remembering mom” recipe.

As my kitchen filled up with the smell of this baking, it made me smile. And remember.

Coffee Cake recipe

Here’s how to make it: (printable recipe)

INGREDIENTS:

Cake:

  • 1 stick of butter, softened
  • 1 cup of sugar
  • 3 eggs
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • 1 cup of sour cream
  • 1 teaspoon of vanilla

Filling:

  • 1 cup of finely chopped pecans
  • 1 1/2 cups of brown sugar
  • 4 tablespoons of butter, melted
  • 4 tablespoons of flour
  • 2 teaspoons of cinnamon

Icing:

  • 4 oz. (half a package) of cream cheese
  • 4 tablespoons of butter, softened
  • 1/2 teaspoon of vanilla
  •  Dash of salt
  • 2 cups of powdered sugar
  • 1/2 cup of white chocolate chips, melted

DIRECTIONS:

Cake:

  • Preheat oven to 350 degrees and grease/flour a bundt cake pan.
  • Cream butter and sugar together.
  • Add eggs and beat well.
  • Add flour, soda and salt. Mix well.
  • Add sour cream and vanilla and mix well. Set aside.

Filling:

  • Combine all ingredients until completely coated in melted butter.
  • Assemble cake: pour about 1/2 of batter into prepared bundt cake pan, sprinkle more than 1/2 of filling on batter, pour remaining batter over filling and then sprinkle remaining filling over the top.
  • Bake at 350 degrees for one hour. Cool and tip out of pan onto serving plate.

Icing:

  • Combine all ingredients except chocolate in a large mixing bowl and beat on high until smooth and fluffy.
  • Add melted chocolate and beat until smooth.
  • Spread over the top of the cooled coffee cake.
  • Enjoy!

Coffee Cake!

My thoughts: Warm this up for a few seconds in the microwave before serving and YUM!!!  You can keep this cake in an airtight container in the fridge and serve it for several days. I hope your family enjoys this recipe as much as ours did over the years!!  ~r

Coffee Cake

Whether you are celebrating your mom in person, or thanking God for wonderful memories of her today, Happy Mother’s Day to you and to your family!

This one’s for you mom!

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Other recipes from my mom: (click on photo to see recipe)

Chocolate Chip CakeChocolate drop cookies!Pumpkin RollMint Creme Brownies

No, seriously…you have to try that 1st one…best. cake. ever. 🙂

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Easy Cinnamon Roll Cupcakes with Cream Cheese Frosting~ and a GIVE AWAY!!!!

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Cinnamon Roll Cupcakes

The easiest “cupcakes” you’ll ever make- plus the yummiest cream cheese frosting ever!

This recipe has a story (and my very first give-away on easybaked!!!)

Awhile back, a lovely lady named Karin emailed me with a dilemma. She had recently started a business called Baketown Girls, making products for use in the kitchen. She hired a designer to create her logo and product labels, but a short time after receiving her product she was googling “cupcakes” and immediately saw a photo of our Strawberry Lemonade Cupcakes, and realized that her designer had stolen my photo for use on her product. Sigh. I cannot even tell you how many times that photo (in particular) has been stolen- people email me all the time about seeing it on products and logos. I’ve thought about slapping watermarks across all of my photos, but that’s just so SAD. I just shake my head and wish the world was a better, more honest place.

Strawberry Lemonade Cupcakes!!!!!Cinnamon Roll Cupcakes1

In any case, Karin felt bad, and offered to send me her product to try out. I’ve never use silicone cups (and actually never understood why you would use silicone cups), so I agreed.

About a week later, I got a box with 3 sets- one for me and 2 sets to give away to you all! More about that later.

I didn’t know how I would use them. I figured I could try making cupcakes in them, but (to be honest) my favorite part of cupcakes is matching fun liners with the cupcake recipe and these came in 6 colors which meant that no matter what, I’d be stuck with a variety of those colors. My other question- how do you give these away? I give away 99% of my blog desserts. Do I give away unwrapped cupcakes? That seems odd. And messy.

The day after I received this package of silicone cups I needed to make a batch of cinnamon rolls from one of those refrigerated tubes. I opened it (which is always a traumatic experience when it explodes open) and was ready to set them on a cookie sheet when I thought, “I should bake these in those silicone cups”. I sprayed 10 cups with non-stick spray and squeezed each roll into a circumference that would sit in the bottom of each cup and baked them according to the package.

Cinnamon CupcakesCinnamon Cupcakes

They were AMAZING! They came out looking like little cupcakes and they were so much more moist than when they are baked on a cookie sheet.

Cinnamon Roll Cupcakes

I was genuinely surprised. I removed them from the cups, drizzled them with the provided icing and took them along with me to the event I was attending. People loved them.

Cinnamon Cupcakes8

I knew that if I added my favorite cream cheese icing on top that they would be even better….

Cinnamon Cupcakes

They are cute in the colorful cups, but easily lift right out and can be served without the cups too. I’m a big fan of that, because I can bring them to events and not worry about tracking down my silicone cups.

Cinnamon Cupcake

Here’s how we made these cute little treats:

INGREDIENTS:

  • 2 tubes of refrigerated cinnamon rolls- just the basic kind- not the super-sized jumbo rolls (makes 16-20 rolls, depending on the brand you use. I tried 2 brands, Pillsbury and a generic store brand, and both worked great) 
  • 4 oz (1/2 package) cream cheese (softened)
  • 1/4 cup of butter (softened)
  • 1/2 teaspoon vanilla
  • dash of salt
  • 2 cups powdered sugar
  • 1/2 cup white chocolate chips (melted)

DIRECTIONS:

  • Preheat oven to temperature required by package of rolls.
  • Set appropriate number of silicone cups on a cookie sheet with edges, and spray lightly with non-stick  spray.
  • Open tubes of dough and squeeze each roll into a taller, smaller diameter size so that it will sit flat on the bottom of each cup.
  • Set each roll into individual cups.
  • Bake according to package (watch to make sure you don’t over-bake)
  • Serve warm with provided icing drizzled on top, OR cool and top with cream cheese icing:
  • On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  • Add melted white chocolate to icing and beat on low until completely combined.
  • Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cinnamon rolls.

Cinnamon Cupcakes

Aren’t they fun?!?

Ok- so I have 2 extra sets of cups that I’d love to share with my readers! I looked into the various “raffle” sites available to host give-aways and they all seemed so complicated. I decided I will just do this myself.

Only 2 things I’d love to have you do (I can’t require them, but it would make me super happy!!):

1. Follow Easybaked here, by subscribing in the sidebar.

2. “Like” Easybaked on Facebook (here)- and COMMENT under this recipe. I will choose my winners (TWO of them) randomly from comments on Facebook under this recipe- so you actually do have to comment to be entered).

This is available for all readers in the United States (or readers who can have these cute little cups shipped to a US address).

The contest begins NOW and ends on Monday, 3-23-15 at 11pm.  Good luck!!

Cinnamon Cupcakes

A special thanks to Karin for providing us with these fun cups to give away. Stay tuned for another fun use of these next week here on Easybaked!

If you don’t end up winning, you can find them at this link on Amazon.com:Baketown Girls Silicone Baking Cups.

Love cinnamon? So do we! Try some of our other yummy cinnamon recipes by clicking on a photo:

Cinnamon Upside Down Cakes!!Cinnamon Roll Cheesecake!!Cinnamon Cheesecake SundaesCinnamon Roll Cupcakes!

Cinnamon Upside Down Cakes

Cinnamon Upside Down Cakes!!
These little mini cinnamon cakes are the perfect make-ahead treat.  Perfect as dessert and such a sweet and yummy breakfast!  Dripping with sweet glaze, these will be a new family favorite, and the best part?  They use a cake mix and they are SO easy!!!

Ready to make these fun little cakes? Click here for the printable recipe.

INGREDIENTS:

  • 2 cups brown sugar (packed)
  • ½ cup butter (melted)
  • 2 tablespoons cinnamon
  • 36 pecan halves (optional)
  • One boxed yellow cake mix
  • Water, oil and eggs to make mix according to box
  • 1 cup of powdered sugar
  • 1 to 2 tablespoons of milk
  • ½ teaspoon of vanilla

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Spray two muffin tins with non-stick cooking spray
  • Place brown sugar, cinnamon and melted butter into a small bowl and mix until well combined.
  • Spoon sugar mixture evenly into all 24 cups of the muffin tins.
  • Use a mini tart shaper or a wooden spoon to press sugar mixture flat into the bottom of each cup.
  • Place 3 pecans on top of sugar.
  • Make cake mix according to box instructions.
  • Scoop batter over the top of sugar and pecans.  Fill each cup about 2/3 full.

Cinnamon Upside Down Cakes!!Cinnamon Upside Down Cakes2

  • Bake at 350F degrees for 18-20 minutes.
  • Remove from oven and quickly run a small knife around the edge of each cup.
  • Using oven mitts, place a wire cake rack on top of the muffin tin and flip the pan and rack over so that cakes are upside down on the rack.
  • Gently lift the muffin tin up and allow the cakes to pop out. Some sugar will remain in the bottom of each cup, which is fine.
  • While cakes cool, make a glaze by mixing milk, vanilla and powdered sugar together in a small bowl.  Add extra milk or powdered sugar to make glaze a thick frosting consistency- not very runny.
  • Spoon glaze into a small zip-top bag and seal the top.
  • Clip a corner of the bag and drizzle glaze over the tops of each little cake.
  • ENJOY!

Cinnamon Upside Down Cakes!!
My thoughts: These are really easy little treats and they are gobbled up fast!  I’ve made them twice now and everyone asks for the recipe. I made my second batch without the pecans on half of them.  They were still wonderful and make this recipe yummy for even people who don’t like or can’t have nuts. Keep them covered up and they last a few days- a perfect make-ahead Christmas morning treat!  

Cinnamon Upside Down Cakes!!!
Other yummy ideas from easybaked:

Cinnamon Roll Cheesecake!!Cinnamon Roll Filling in a yummy cupcake!Brownie Oreo Cookie CupSpiced Mocha and Tim Tam Slams!

Cinnamon Roll Cheesecake with Cream Cheese Frosting

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Cinnamon Roll Cheesecake!!

This rich and creamy cheesecake has bits of cinnamon roll baked inside.  Little pockets of cinnamon and sweet brown sugar make it into nearly every bite.  You will have a hard time stopping at just one piece!!!

When a craving hits I generally create a brand new recipe to satisfy my curiosity.  A craving hit me right in the middle of church last Sunday.  Right in the middle of a great sermon on Romans I suddenly thought~ “I wonder what cinnamon roll and cheesecake would taste like all together”.  I wondered if you could use refrigerated cinnamon rolls as a crust…I wondered if you could swirl a brown sugar/ cinnamon mixture into a cheesecake without getting tons of cracks…I wondered if the cinnamon cream cheese tubs would work…I also listened to the sermon.  I’m fairly good at multi-tasking 🙂

When I got home I decided two things:

1. I am taking a vacation to Peru in a few weeks and I cannot spend any extra money- so the ingredients needed to be already in my house.

2. I would google “cinnamon roll cheesecake” to see what others had done.

The googling resulted in a surprise.  Several blogs featured recipes and they were all the same recipe from the same source!  Every one of the blogs just ranted and raved about the amazing-ness of this recipe.

I looked the recipe up in Culinary Concoctions by Peabody and realized I already had all of the ingredients.

It was meant to be.

Cinnamon Roll Cheesecake!!!!

It is, as all the other blogs out there have said, AMAZING.  Unbelievably good.  Exactly what I was hoping for in a combination of cheesecake and cinnamon roll.

It is also a labor of love.  Regular cheesecakes take some time.  This is a regular cheesecake and a batch of cinnamon rolls…all together.  Set aside some time and several clean mixing bowls!!

Here’s how to make it:

INGREDIENTS:

Cinnamon Roll Batter:

  • 2/3 cup sugar
  • ¼ cup butter, at room temperature
  • 1 egg
  • ½  cup  milk
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Cheesecake filling:

  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • 2 tbsp flour
  • 3 eggs

Cinnamon Filling:

  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 tbsp cinnamon

Cream Cheese Frosting:

  • 2 ounces cream cheese, at room temperature
  • 3 tbsp butter, at room temperature
  • 2 tsp vanilla
  • 1 cup powdered sugar
  • milk (if needed to thin frosting)

DIRECTIONS:

  • Preheat oven to 350 degrees F.
  • Grease a 9-inch Springform pan.

Cinnamon Roll Batter:

  • Using a mixer,  cream together the butter and sugar.
  • Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl.
  • Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined.

Cheesecake Filling:

  • In a separate bowl, use a mixer to beat cream cheese and sugar for about 2 minutes on medium-high speed.
  • Add the eggs one at a time, beating together scraping down the bowl after each addition.
  • Add the vanilla and flour and beat for another minute.

Cinnamon Filling:

  • In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.

You have three individual parts to this cheesecake now.  The batter, the cheesecake and the filling.
Here is how to put them together:

  • Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
  • Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
  • Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
  • Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together.  I say swirl, but its really just a big yummy chunky mess– just kind of gently mix all the toppings together without digging into the bottom crust.

Cinnamon Roll Cheesecake - steps

  • Bake for about 50-55 minutes, cake will be puffy and lightly browned.
  • Let it cool for 20 minutes at room temperature and then cover and move to fridge for at least 4 hours (or overnight).  
  • Remove cake and let it warm up to room temperature just a bit. While you are waiting, make your cream cheese frosting.

Cream Cheese Frosting:

  • In a clean bowl, beat the cream cheese and butter together for about 2 minutes.
  • Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
  • Pipe over the top of chilled cheesecake and serve….so yummy!

Cinnamon Roll Cheesecake!!!!!My thoughts:  If you don’t mind a little extra prep time in the kitchen, this recipe is truly worth every bit of effort.  The best part?  Since it has cinnamon rolls in it you really CAN eat cheesecake for breakfast with no guilty conscience… and I can tell you that a piece of this with a cup of coffee really is a perfect way to start the day!!!!  Enjoy!!!  ~r

Is it cheesecake?  Is it cinnamon roll?It's BOTH!!!!!

Is it cheesecake? Is it cinnamon roll?
It’s BOTH!!!!!

Other cinnamon inspired treats from Easybaked:  Just click on an image to get the recipe!

Cinnamon Cheesecake SundaesMexican Chocolate MilkCinnamon Roll Cupcakes!Pumpkin Pie Dip!

Gingerbread Cake Roll with Maple Cream Filling

Gingerbread Cake Roll A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween.  I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form.  If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes.  The flavors together are wonderful!  Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

  • 1 1/4c. flour
  • 1 1/4 t. baking soda
  • 1 T. ground ginger
  • 1 T. ground cinnamon
  • 1 t. ground cloves
  • 1 egg
  • 1/2 c. warm water
  • 1/3 c. sugar
  • 1/3 c. molasses

Filling:

  • 2 c. powdered sugar
  • 1/3 c. butter (melted)
  • 1 t. maple flavoring
  • 1/2c. white chocolate chips (melted)
  • 1-2 T. water to get spreadable consistency.

DIRECTIONS:

  • Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
  •  Blend together flour, baking soda, ginger, cinnamon and cloves.
  • Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
  • Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
  • Bake for 15 minutes (until the cake springs back to the touch).
  • Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
  • Refrigerate for 1 hour.
  • While roll is chilling, make filling:
  • Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
  • Add a little bit of water to make filling into a spreadable consistency.
  • After one hour, remove roll and unroll it carefully.
  • Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
  • Place this back in the refrigerator for about 4-6 hours minimum.
  • Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

Gingerbread Cake RollMy thoughts:  YUM!!!  I can’t wait to make this again- its really fun to put together and to serve.  It’s such a unique and memorable dessert.  If you want something that will stand out on the dessert table this Christmas, this is it!  ENJOY!!!  ~r

Want to try this in cookie form?  I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones!  Click on the photo and you’ll be taken to the recipe….enjoy!

Ginger Maple Cookies

Honey Cookies (Medovniky) in fun fall colors!

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It’s almost too late for these cookies.  Around here the leaves are turning brown and falling fast!  The good news is that these incredibly flavorful cookies can be cut into any shape for any season!

These are a traditional Slovak cookie, generally made around Christmas.  When I traveled to Slovakia I fell in love with a traditional cake called Medovnik (if you want to see my attempt at it, click here).  When I came across this recipe on the Slovak Cooking blog, I knew I had to try them.

They are wonderful.  A little like honey graham crackers, a little like gingerbread cookies, a little like spice cake… an incredibly unique cookie that is SO easy to roll and cut out (I can’t stand sticky, messy cut-out cookie dough!)  They filled my house with wonderful fall scents when I baked them and I will definitely be making them again.  Here’s the recipe:

INGREDIENTS:

  • 4 ¼ cups flour
  • 1 cup sugar
  • 1 ¼ sticks (5 oz.) of unsalted butter
  • 3 ½ tablespoons of honey
  • ½ cup of water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ tablespoons cinnamon
  • ½ tablespoon ginger
  • ½ tablespoon cloves

DIRECTIONS:

  • Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly.
  • Stir in the butter, salt, cinnamon, ginger and cloves.
  • Once the butter has melted, let the mixture cool.
  • In a large bowl, combine the flour, baking powder and baking soda.
  • Pour the sugar-spice mixture over it and mix well.
  • Knead lightly to form a smooth dough.
  • Wrap it in cling film and refrigerate for at least an hour. (the recipe called for refrigeration, but my dough was just perfect to roll out immediately.)
  • Preheat oven to 400F degrees.
  • Roll dough out on a board dusted with flour.
  • Cut cookies in whatever shapes you want and place on a cookie sheet.
  • Bake for 5-8 minutes (they bake fast, so keep an eye on them).
  • Cool and frost with your favorite glaze or frosting (I used Royal Icing, click here for the recipe and for directions on how to use it)

My thoughts:  I really do love these cookies.  The recipe was so different than any other cookie recipe I’ve made before.  I have a love/hate relationship with royal icing.  I hate the 12 years it takes to frost my cookies, but then I LOVE the finished result.  However you ice them, these cookies are a unique addition to your cookie recipe collection.  Enjoy!  ~r

Other recipes you might enjoy: (just click on the image to see the recipe)

 

Cinnamon Roll Cupcakes

These rich cupcakes, topped with vanilla buttercream frosting, have a gooey cinnamon roll filling that will leave you wanting cupcakes for breakfast every morning!  These are an absolutely perfect treat for a breakfast party or a brunch!

(makes 24 cupcakes)

INGREDIENTS:

  • One boxed yellow cake mix (with oil, water and eggs to make according to package)
  • 1 c. heavy whipping cream
  • 2 T. ground cinnamon
  • 6 T.  packed brown sugar
  • 3 1/2 c. powdered sugar (divided)
  • 2 sticks of unsalted butter, room temp
  • 2 sticks of salted butter, room temp
  • 2 T. clear vanilla flavoring

DIRECTIONS:

  • Make your filling first so it can cool while your cupcakes bake.
  • Place whipping cream, cinnamon and brown sugar in a large saucepan and bring to a boil, stirring constantly.  Set aside to cool (you can place this into the refrigerator if you want to speed the cooling process along.)
  • Make 24 cupcakes according to the directions on whatever box mix you choose  to use. (I like Duncan Hines)
  • Use a small paring knife to cut a small cone out of the top of each cupcake.

  • Finish the filling by adding 1/2 cup of powdered sugar to the (cooled!) cinnamon/brown sugar/cream mixture.
  • Beat on medium speed until well combined and creamy.
  • Place filling in a zip-top bag, clip a corner and pipe filling into each of the cone-shaped holes on the top of each cupcake.  You should have some filling left at the end- set this aside to drizzle on the top after frosting.
  • Make your buttercream frosting by placing all 4 sticks of  (softened) butter, 3 cups of powdered sugar and the vanilla in a large mixing bowl and beating on high until very light and fluffy.
  • Clip a corner of a zip top bag, place a decorating tip in the corner, fill the bag with frosting, zip it shut and pipe frosting over cupcakes, covering up the filling (check out this video if you need help piping frosting).
  • Drizzle the remaining filling over the top of each cupcake and sprinkle each with just a little cinnamon.

These cupcakes are best served shortly after they are made (like cinnamon rolls are!)  If you need to make them in advance, keep them refrigerated (because of the cream filling).  Be sure to let the cupcakes come to room temperature before you serve them or your buttercream will be hard.

My thoughts:  You know when restaurants indicate on a menu that a dish is one of their signature dishes and *hint hint* you should try it?  This is one of those recipes for this blog.  These are one of my very favorite creations thus far.  Now, I have to qualify that with this: I LOVE cinnamon rolls- especially big gooey ones, and I love frostings and fillings.  These cupcakes have gotten rave reviews with everyone I know.  The only negative comments I’ve heard have been from people who say there’s too much frosting/filling.  If you are the sort that scrapes frosting off things anyway, my recommendation is to cut the frosting recipe in half.  As for me…bring on the gooey sweet happiness!!!  I really REALLY hope you get a chance to try these –if you do, let me know what you think!  Enjoy!  -r

9-24-12 I’m adding to this post because my friend Megan just told me about a really cool time-saver—a cupcake corer!!! (honestly, what will they think of next….!)  I just ordered it and I’ll let you know what I think.  If you want to check it out yourself click here: Cupcake Corer.  So fun…!

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