{I’m a Baker} Office Baking Competition using Tulip Baking Cups

One of our customers, Frankie, sent us some pictures of the cupcakes that she made for her office baking competition and an office food drive event for children.  Frankie won the people’s award for best appearance and taste — way to go!

Below are some picture highlighting her baking creations using our tulip baking cups

Office Cupcake Wars Competition – May 20, 2013

Frankie’s interpretation of a Black Forest Cupcake. Devil’s Food Cake cored and filled with milk chocolate Ganache, topped with vanilla bean pastry cream, Amarena cherries soaked in Kirsh and Valrohna chocolate shavings.


Office Food Drive Event – June 12, 2014

2014-06-12 21.33.49

café avec du chocolat – chocolate cake cored and filled and iced with espresso gananche topped with an edible decoration supported by 2 chocolate‑covered coffee beans


Great Job Frankie! Thanks for sharing your pictures and experience with us!


If you have any pictures or baking experience you’d like to share with us, send us an email at imabaker@bakersstock.com and we’d love to feature you.



Valentines Day – Featured Products

Planning on doing some Valentines Day baking?  Check out the new section on our shop that features products specifically for Valentines Day baking!Valentines Day Product FlyerTop Valentines Day items from the shop:


{Recipe Feature} Chocolate Peppermint Cupcakes

‘Tis the season…for peppermint! It’s in everything right now, from cookies, to cupcakes, to candy and holiday drinks. But, I have a confession to make…I don’t like mint. I know, right? It’s crazy. I’ve just always been this way. It’s a strange life, filled with avoiding “TOO minty” toothpaste and politely declining gum offers, but someone has to live it.

Despite my weird mint aversion, I love making peppermint flavored treats – something about the red and white combo just calls to me! Plus, I’m not tempted to eat them, which is good for the hips. I adapted a favorite chocolate cake recipe and topped it with a fun swirled peppermint frosting (ok, I cheated and doctored up canned frosting – forgive me?). Bake it all up in a red tulip cupcake liner and you’ve got yourself an irresistible holiday treat.

None for me, thanks – just pass me a stick of Juicy Fruit.

Chocolate Peppermint Cupcakes

Makes 24 cupcakes

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup boiling water
  • 20 HERSHEY’s® Candy Cane Kisses, coarsely chopped

For frosting:

  • Two 16 ounce cans vanilla frosting (you may need more, depending on how generously your frost)
  • 1/2 teaspoon peppermint extract
  • Red food coloring
  • Small paintbrush
  • Pastry bag and a 1M tip
  1. Preheat the oven to 350 degrees. Line muffin pan with paper liners.
  2. Whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, oil, milk, and vanilla and peppermint extract. Beat for 2 minutes on medium. Slowly stir in the boiling water. Mix in chopped Kisses. Pour batter into liners.
  3. Bake for about 22 minutes or until toothpick comes out clean. Cool for several minutes in pan, then transfer to wire racks. Allow to cool completely.
  4. For the frosting, combine canned frosting and peppermint extract and mix well. To achieve the pretty swirled effect, prepare a pastry bag with a 1M tip. Using a small, clean paintbrush, paint stripes of red food coloring inside of the bag. Looking down inside the bag should look kind of like this:

Fill the pastry bag with the icing and frost cupcakes. Eat and enjoy!

~ Jennifer @ Not Your Momma’s Cookie