The “Easter Dozen” from Georgetown Cupcake

Georgetown Cupcake Logo

Last summer while visiting the Washington DC area for a cousin’s wedding, my mom, sister, and I visited Georgetown Cupcake (aka DC Cupcakes from TLC).  It was SO much fun and I should actually dedicate a separate post just to that visit! We LOVED the cupcakes there so much that for Easter this year, I decided to send my mom a dozen cupcakes from there!

Georgetown Cupcake Easter Dozen

Since we don’t live near a Georgetown Cupcake location, I went online and found out that I could have them shipped! I will say, the shipping itself was a little pricy…$20 shipping fee PLUS a $10 Saturday delivery fee. I wanted it to be delivered as close to Easter as possible so I paid the extra $10 for the Saturday. While shipping was expensive, the package did arrive in great condition. The cupcakes were overnighted so they were fresh, they were packed well, and there was a freezer pack inside to keep them cool. And honestly, who cares about the overall price when you are giving a great gift!?

I also had the chance to include a gift message.  It said “Happy Easter! We thought you would like Georgetown Cupcakes better than flowers this year!” They came in flavors like Carrot, Cherry Blossom, Peanut Butter Fudge, and more. Oh and the best thing about sending my mom cupcakes? I got to eat some when I went to her house on Easter!!!

If you want to order the Easter Dozen assortment of cupcakes, you can still get them through April 30th! OR check out their entire collection of fun Seasonal Assortments on their menu.


xoxo, Food Marriage

Wedding Wednesday: Bridal Shower Dessert Idea

One of the desserts featured at my friend Nicole’s Bridal Shower last month were cupcakes put together in the shape of a wedding dress!  My friend, Allison, created this delicious dessert.  All you need to do is make 22 cupcakes in your favorite flavor, arrange them in the shape of a wedding dress, and then frost them.  You can also add some non-edible accessories such as pearls and a brooch to be a belt on the dress!

Wedding Dress Cupcakes @FoodMarriage

Check out some of the other things from Nicole’s Bridal Shower:

And stay tuned next Wednesday for some great ideas for a Travel-themed Bridal Shower!


xoxo, Food Marriage

Recipe: Chocolate Chip Cookie Dough Cupcakes

Today is my sister-in-law Maggie’s Sweet Sixteenth Birthday!!!  For her birthday, I wanted to make an extra special dessert for her!  So I reached out to my friend Allison, who is like the QUEEN of unique cupcakes.   She had made this recipe once in the past and it was delicious, so she shared her source of where she initially found the recipe.  I adapted it just a bit and it came out fantastic!!

These cupcakes consist of a chocolate chip cupcake, stuffed with a ball of egg-free cookie dough in the middle, and then topped with cookie flavored icing and sprinkled with mini chocolate chips!  The recipe comes in three different parts, for the cupcake, filling, and icing.  Enjoy!!

Chocolate Chip Cookie Dough Cupcakes
Yield: 24 cupcakes

Ingredients for Cupcakes:

  • 3 sticks unsalted butter, at room temperature
  • 1 and 1/2 cups light brown sugar, packed
  • 4 large eggs
  • 2 and 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
Directions for Cupcakes:
  • Preheat oven to 350°
  • Mix your flour, baking powder, baking soda, and salt in a bowl and set aside.
  • Place butter and brown sugar into your mixer and mix for about 3 minutes until it appears light and fluffy.
  • Add in your eggs one at a time and beat well after each addition.
  • Slowly add in your flour/baking powder/baking soda/salt mixture along with your milk, alternating between the dry ingredients and the milk.
  • Add in your vanilla and continue mixing.
  • Next, add in your chocolate chips and mix well.
  • Divide your batter into 24 cupcake liners.
  • Bake in 350° oven for about 18-20 minutes.
  • Let cool in the pan for about 10 minutes, and then transfer to a wire rack to continue cooling.
Ingredients for Cookie Dough Filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 1/3 cup light brown sugar, packed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 7 ounces sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1/2 cup mini semisweet chocolate chips
Directions for Cookie Dough Filling:
  • Place butter and brown sugar into your mixer and mix for about 3 minutes until it appears light and fluffy.
  • Add in the flour, sweetened condensed mil, and vanilla and mix until smooth.
  • Add in your chocolate chips.
  • Place cookie dough into a bowl and cover with plastic wrap.  Refrigerate for about an hour.
  • When the dough is firmed up, remove from the refrigerator and separate the dough evenly to roll 24 small-sized balls.  Place the balls onto wax paper on a cookie sheet and place back into the refrigerator until you are ready to place them inside the cupcakes.
  • When the cupcakes are fully cooled, using a cupcake plunger or a knife, cut out the middle of the cupcake.
  • Place each of your dough balls right into the center of each cupcake.

Ingredients for Frosting:

  • 3 sticks unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 3 1/2 cups confectioners’ sugar
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3 tablespoons milk
  • 2 1/2 teaspoons vanilla extract
Directions for Frosting:
  • Place butter and brown sugar into your mixer and mix for about 3 minutes until it appears light and fluffy.
  • Mix in the confectioners’ sugar until smooth.
  • Beat in the flour and salt.
  • Mix in the milk and vanilla extract until well-combined.
  • Decorate your cupcakes with your frosting and then sprinkle extra mini chocolate chips on top!


This is a heavenly dessert for cupcake and cookie lovers!!!  Happy 16th Birthday Maggie!!!!!
Recipe Adapted from:

xoxo, Food Marriage

BYOB Cupcake Workshop in Philadelphia, PA

My friends and I recently checked out a BYOB Cupcake Workshop.  It was at Little Hands Art and Cooking Studio in the East Falls area of Philadelphia, PA.  The concept of it sounded SO fun!  A little wine, a little baking, and of course eating cupcakes!

My friends all bought a Groupon or Living Social Deal for the workshop.  I had missed the deadline for the deal, so I ended up paying the actual price of $25.  I think we went into it with high expectations…that it would be hands on, we would learn something new, and we would each come home with a batch of cupcakes.  Sadly, it did not live up to our expectations.

The interior of the studio was small, but cute.  There were not different cooking stations set up, as I had imagined.  Instead, there was one table at the front of the room, with three rows of wooden chairs facing it for us to watch as the audience.  The woman conducting the workshop told us the history of the studio and that they started out doing classes for younger children.  In my opinion, that is what they should stick to because the entire class was very, VERY basic.

There were two mixers set up and we soon learned we would only be making two batches of cupcakes for the entire class of 18 people.  People from the group took turns going up to do a little job.  Although everyone in the crowd was over 21 and drinking wine, it was still not entertaining to see one person go up and measure flour or add in a little vanilla.  We didn’t learn anything new – I at least thought they would pass along some piece of useful information!!

We talked amongst ourselves as the Sweet Mama Apple Pie Cupcakes were baking in the oven.  Then, while they cooled, they showed us how to make the icing, again with audience members taking turns to measure ingredients.  There was an apple pie filling that was pre-made in advance (so we didn’t get to see how that was made), and then the everyone in the class got to decorate their own cupcakes.

My friends, me, and our cupcakes

It was upsetting to see that they ran out of the filling for the cupcakes before everyone had a chance to add it to their cupcakes.  So some people went without it.  We got to ice only TWO cupcakes each to take home.  JUST TWO!  For two cupcakes and getting no new information from this class, I was highly disappointed to have just spent $25 on this.  I would rather buy a bunch of cupcakes from a gourmet bakery or make my own at home at that rate!

OH and the worst part!?  (Yes, it gets worse!!!!)  They did not even give us the recipe to take home with us.  How hard is it to print up a recipe and hand it out at the end of the night?  Or give it to us in the beginning to follow along?  Nope – they said that if we provided our email address, they would email us the recipe.  Well, it has been four days since the workshop, and still no recipe in my inbox.

I hate giving a bad review, but unfortunately I wouldn’t recommend these cupcake workshops to any adults that have been in a kitchen before.  If someone has NEVER baked in their life, maybe it would be interesting to them.   It might also be fun for something like a middle schooler’s birthday party.  I would definitely recommend it for a crowd of younger children.


xoxo, Food Marriage

Cherry-Almond Vanilla Cupcakes!

When life is crazy, I bake!  If you’ve got a million things going on in your life and want to de-stress, turn up some music in your kitchen, fire up the oven and bake!  I highly recommend it!  Some people find baking tedious, but it gives me the ability to concentrate all of my thoughts and efforts in one area and gets my mind off anything else that might be going on.  It is very relaxing…and tasty in the end!

I recently made Cherry-Almond Vanilla Cupcakes from a recipe I found in “Cupcakes,” one of the Better Homes and Gardens Special Interest Publications.  Yes, I shared some cupcakes…but the best part of a batch of 24 cupcakes is that even if you share some, you still get to keep a lot for yourself!  (I saved a few for my breakfast for the next three days, hahaha).

Here is the delicious recipe for Cherry-Almond Vanilla Cupcakes with Cherry-Almond Butter Frosting!  (Thanks Better Homes & Gardens!!)

Ingredients for the Cupcakes:

  • 1/2 cup butter
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk (which I had to go to two different stores to even find!!)
  • 1/3 cup maraschino cherry juice
  • 1 and 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • Total of 36 maraschino cherries (12 to cut in half to place inside the cupcakes and 24 whole cherries to top off the cupcakes!)
Ingredients for the Frosting:
  • 1/2 cup butter
  • 4 cups powdered sugar
  • About 7 tablespoons maraschino cherry juice
Directions for Cherry-Almond Vanilla Cupcakes:
  • Let the butter and egg whites to stand at room temperature for about 30 minutes.
  • Preheat oven to 350°
  • Line muffin pans with 24 paper baking cups.
  • Stir together the flour, baking powder, salt, and baking soda in a bowl and set aside.
  • In another dish, combine your 3/4 cup buttermilk with 1/3 cup maraschino cherry juice and also set aside.
  • Beat your 1/2 cup butter in a mixer on high speed for 30 seconds.
  • Add sugar, vanilla, and almond extract and beat until combined.
  • Add in the egg whites, one at a time.  Be sure to beat well after each one.
  • Alternately add the flour mixture and your buttermilk mixture, continually beating.
  • Scoop your batter evenly into your 24 muffin cups.
  • Cut 12 cherries in half, and then press a half cherry into each one of your cupcake batters.
  • Bake for 15 to 18 minutes.
  • Let cool completely.
Directions for Cherry Almond-Butter Frosting:
  • Let the 1/2 cup butter to stand at room temperature for 30 minutes.
  • Beat your butter in a mixer until smooth.
  • Slowly add in 1 cup powdered sugar.
  • Beat in 3 tablespoons of maraschino cherry juice.
  • Gradually beat in the 3 additional cups of powdered sugar.
  • Add in approximately 4 more tablespoons of maraschino cherry juice to make the frosting a good consistency.
  • Decorate your cupcakes with your frosting and then top with a whole maraschino cherry!
These were AMAZING!  You will have to try them!!

xoxo, Food Marriage