Tuesday, May 24, 2011

Lollycakes Cupcakes in Corpus Christi, Tx

Last month my sister Cecily and I had a chance to visit our cousin Pam for the weekend at her house in Aransas Pass. Since she moved there last year we hadn’t really been able to hang out and see her new place. So we spent the weekend just catching up, talking, laughing, and enjoying some much needed girl time. We also took a trip to Corpus Christi for a day out on the town… and where do three wild and crazy gals go when they are lookin’ for a good time you ask? Yes, a cupcake bakery…cause that’s just the type of girls we are ;).  Enter, Lollycakes Cupcakes.


Upon entering Lollycakes you’re not quite sure what to admire first… the lovely decor or the yummy looking cupcakes in the glass display case. Okay, so obviously you admire the cupcakes first, but still I’m always one to be taken in by the atmosphere. While the place is small it feels very inviting, stylish, and fun. Lavender paint on the walls, a lovely cupcake display, cupcake art, and glass light sconces bring such a touch of class and style. A white couch and a coffee table just beg for you to sit and relax with a cupcake and a friend. While us three girlies opted to sit at the bar along the windows to devour our cupcakes.


Oh happy little cupcakes… all different colors and sizes! It’s not just a display of cupcakes, it’s a display of happiness :p. You know that the cupcakes must be good if they are almost sold out by the middle of the day. But more about that in a minute!


Their menu has a lot of delish flavors to choose from and each with its own cute and quirky name! Such as “The Black Sheep” – cookies & cream cheesecake w/ Oreo crust, “Curious George” – banana chocolate chip pecan w/ cream cheese frosting, and “Strawberry Fields” – strawberry cupcake w/ strawberry buttercream frosting, just to name a few.


Rockin’ cupcake art!!! I would so love to have that in my house! The lady at the counter was telling us about all the cupcake paintings on the walls and the artist that did them just for the shop. Pam had mentioned that she would love to have one for her house so she told her to leave her name and number and she’d have the artist give her a call. So hopefully Pam will have some sweet cupcake art hanging on her walls soon! :)


These are the three yummy cupcakes that we chose: “Clay Boy” – chocolate cupcake w/ peanut butter chips and peanut butter buttercream frosting, “Heathcliff” – chocolate heath cupcake w/ chocolate frappuccino frosting, and “Nutty Nuttaurelia” - chocolate cupcake w/ chopped hazelnuts and a nuttella buttercream frosting. Yumo! We actually shared all three cupcakes just so we could get a taste of each kind lol. What can we say we’re indecisive girls, we wanted them all!

These cupcakes were so good it was a little hard to share (good cupcakes make you want to be stingy). The “Clay Boy” was my favorite (I’m always on the look out for a good peanut butter cupcake); with peanut butter chips in the cake, creamy peanut butter buttercream, and a mini peanut butter cup on top, it made for a great peanut buttery experience! For all the Nuttella fanatics out there the “Nutty Nuttaurelia” is for you! The chocolate and hazelnuts in the cake and the Nuttella frosting (Nuttella in frosting?! Genius!) is simply delish. And the “Heathcliff” with its heath bits in the cake and slight coffee flavor in the frappuccino frosting will make any heath lovers day.

It may be kind of a funny fact but we’ve been to quite a few cupcake bakeries (bakeries?…cupcakeries?) in our time and Lollycakes definitely made the grade! With its yummy cupcakes, cute decor, and friendly service, Lollycakes makes the perfect hang out for you and your girlfriends! Cause after all, what better combo than friends and cupcakes?

Lollycakes is located @ 5425 South Padre Island Dr. Ste. 147, Corpus Christi, TX 78411. For more info go to: http://eatlollycakes.com/

A couple photos of us hanging @ Lollycakes!

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(me & Pam)


(Cecily & me)

Monday, May 16, 2011

Lemon Raspberry Cupcakes!




My sister and I made these Lemon Raspberry Cupcakes for our church Easter dinner this year and they were a hit so I thought I’d share these lovelies with you guys! It actually started out as a two layer cake, which I tested out a couple days before Easter. The picture of this cake looked amazing and I was hopeful that mine would turn out just as beautiful. I swear I followed the recipe to the letter but alas it was not to be. The cake ended up falling flat.. it looked bad and tasted even worse. Oh the joys of baking!

However, while the cake was a no go, the raspberry curd and lemon buttercream turned out absolutely heavenly! So I still had hope this could be a great combo. Not wanting to give up on it, Cecily and I did something .... something that goes against everything we believe in: Yes, we used a cake mix!!! (gasp) As much I believe in making things from scratch it's nice to know that you can pick up a cake mix and it always turns out perfect.

We made them into cupcakes, injected the raspberry curd into the middle, piped on the lemon buttercream, decorated them with little candy Easter eggs, and viola!

These cupcakes are so moist and the raspberry curd compliments the lemon cake perfectly... it's a combo that's just meant to be. Oh and don't get me started on the lemon buttercream! It's a fluffy, creamy, lemony piece of heaven! We added a little yellow food coloring to it just to get the perfect color. If your looking for a yummy, fresh, and spring inspired cupcake, these Lemon Raspberry  Cupcakes will be your best friends!

1 box lemon cake mix (or your favorite lemon cake recipe)

Raspberry Curd Filling Ingredients:
1/2 cup (1 stick) unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 teaspoons fresh lemon juice

Lemon Buttercream Frosting Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons finely grated lemon zest (or lemon extract)
3 cups sifted confectioners’ sugar
3 tablespoons fresh lemon juice

Make cupcakes according to cake mix package directions.

Make raspberry curd: Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, lemon juice and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes (this took longer for me — about 15+). Allow this to cool and then cover (with plastic wrap touching surface of curd to prevent skin from forming) and refrigerate until ready to use.

When cupcakes are cool; fill a piping bag with raspberry curd and inject it into the middle of each cupcake. Be careful not to over fill.

Make frosting: Beat the butter and zest with an electric mixer on medium speed in a medium bowl until light and fluffy. Gradually add the sugar and beat until light and fluffy. Add the lemon juice and beat for 1 minute longer. Fill piping bag with frosting and pipe frosting onto cupcakes, decorate as desired and devour!

(Recipe adapted from http://willowbirdbaking.wordpress.com/2010/05/20/lemon-raspberry-cake/)