My 1st 10k Race AND Slightly Boozy Snicker’s Cupcakes

On my last post I may have whined a little bit about my first 10k race. And then I said I didn’t want to talk about it…

Then I realized that part of becoming a better runner is identifying what went “wrong”, what I need to do better, and what I did “right”.

I didn’t do anything right besides get there early enough to sign in & stretch. I also made the right choice on what to wear. 😉 the weather was kind of iffy, I was expecting rain/ thunderstorms… luckily it was sunny, buuut a little warm. Needless to say a tank & capri’s worked well.

If I’m going to be brutally honest w/ myself…. My worst mistake was not sticking with my plan. I never realized how important it is in running to have a plan & stick with it, until this race. I wedged my way toward the front of the pack then tried to keep up. BAD IDEA. I should’ve started in the middle or back of the pack and stuck to my intervals. I felt so good starting that I ran 3x my interval faster than I should have. By the time I took a “recovery” I knew I was in trouble. The other problem w/ not sticking to my plan was water. I didn’t take a drink at the turn-around/ half way, and there wasn’t another chance until around the 5 mile mark…

And finally, or probably firstly… I should have done more training. I’ve been a lazy runner. I didn’t do as much interval training as I should have, and I haven’t run a straight through 10k outside since last fall.

So to sum it up: start in the middle of the pack, don’t worry about what the leaders are doing, stick to the plan, and train.


Do you know what makes the aftermath of a tough race better?

These Slightly Boozy Snickers Cupcakes.

Chocolate + Nougat + Peanuts + Caramel Buttercream + Bailey’s = Win.

I used the chocolate cake from my Slightly Boozy Hostess Cupcakes, the nougat & buttercream are from my Milky Way Cupcakes.

The cake was a smidge dry this time, but I’m pretty sure that’s because I overmixed the batter.

I halved the nougat from the Milky Way cupcakes (I had too much last time), then added the peanuts to make it like a Snicker’s! When I make these again I’ll use more peanuts… they got kind of lost in the nougat.

The caramel buttercream is delish… I could’ve eaten it with a spoon! If you’re not using homemade caramel make sure you use “caramel topping” in the jar NOT caramel sauce in the squeeze bottle. I’ve used both and the “topping” is much better than the sauce. TRUST ME.

I drizzled the top of these with chocolate ganache, but it wasn’t worth the effort. A lot of the time when I make ganache it’s too thin. This was one of those times. I chilled it in the freezer for a while to thicken up, and then whipped it a little. If you want a drizzle… use chocolate sauce.

And if you want to make Booze Free Snicker’s Cupcakes you could probably just use milk or Half N Half instead of Caramel Bailey’s. Personally, the booze really helps take away my post-bad-run-sad-feelings.

At this point I should probably admit that food is my crutch… if that’s not obvious. I’m going to eat one of these cupcakes right now while I check the race results.

😉 get the recipe for Slightly Boozy Snicker’s Cupcakes!


PS. I finished in 1:00:09 (9:42 pace), came in 89/119 overall, and 12/18 in my group (W20-29).

Basic Yellow Cupcakes with Chocolate Buttercream

One day last week one of my friends from Virginia emailed me asking for a plain yellow cake recipe with chocolate frosting. Would you believe me if I told you I didn’t have one?! Seriously. I’m positive I’ve baked a simple (booze free) yellow cake… haven’t I?! And I KNOW I’ve made plain chocolate buttercream. Riiiiiight!?

Apparently not. Well… there was the one I used for the S’more cupcakes, but my notes specifically commented that it was DRY. Boo. I was embarrassed to email her back and tell her no.

Thus, this was born. Thus?! I don’t think I used that right, but it sounded cool, so whatevs.

I’ve had this shoved in my recipe binder forever. I assume that I’ve used it before… but I have no idea when.

Overall these cupcakes are good. The cake is nice and moist and the frosting has the perfect amount of chocolate flavor.

However, I had two problems with this recipe… the first is that it only made 21 cupcakes. That’s a really irritating number for me. It’s not 1 ½ dozen or 2 dozen… it’s annoying. If I had filled the liners less full of batter they wouldn’t have risen enough, so I guess I’m just going to have to deal with it. The second problem I have w/ this recipe is… well, it’s kind of boring. I’m not a plain cake kinda girl anymore. The whole time I was making these all I wanted to do was add a bunch of junk to them. Like jellybeans in the batter. That wouldv’e been seriously awesome. Assuming the jellybeans didn’t melt…

If you’re ever in the mood for a (slightly boring) yellow cake with chocolate frosting this is a good choice.

Happy Baking!


Click here for the recipe!

Boozy Grasshopper Cupcakes!!

I did it. I caved and made something green & minty for St. Paddies Day. I’m not sorry. I wasn’t going to make anything “festive”… mostly because I couldn’t think of something I REALLY wanted to make.

I used the same boozy vanilla cake base as the Bourbon Ball Stuffed Cupcakes. Be sure you don’t over beat it when you’re adding the flour, or the cupcakes will be a little dense. Also, I didn’t think the cake was minty enough. I might add one or two drops of mint extract next time. I might add some chocolate chips or mint chips next time too. the pictures aren’t really great, but these are light green, I didn’t want to add too much liquid food color… I wonder if the gel would’ve worked better?

The ganache is (pretty much) the same one I always use. It’s just a standard, no fuss recipe. I added the Andes Mints instead of doing all chocolate chips. Next time… I’ll use a whole box of them! There wasn’t enough minty flavor! That’s why I had to garnish with more Andes and the Thin Mints. I also had to garnish to cover up the fact that the ganache was ugly. I didn’t cool it long enough in the fridge, so it didn’t whip up right. Make sure it’s COLD before you whip it or else it will look wrong. It’s pretty thin until it gets cold, so if you choose to pour it on instead, I’d still let it cool in the fridge!

Over all… these are OK. They’re kind of unimpressive. I really wanted a mint explosion! But I was playing it conservative because I was scared that they’d taste like toothpaste! I think w/ the few changes they’ll be perfect. Get this Boozy Grasshopper Cupcake recipe!

Happy Baking!


Apple Cider Cupcakes with caramel filling & peanut butter buttercream!!

I have a confession. I made these the same day I made the caramel sauce but Netflix seems to have sucks my spare time into a mindless void of watching all my favorite shows. I’m not sorry.

I’m also not sorry I made these cupcakes. Not even a little bit. ;)I picked this combo because I’m super excited for autumn flavors. Unless it’s something pumpkin. I’m already totally sick of pumpkin spice things. When did pumpkin spice become the end all be all of Fall!? Geeeeeez.

Aaaaaaanyways… the cupcake is from Something Swanky. I doubled that recipe, and put the ingredients together a little differently.

After the cupcakes cooled, I cored them with a paring knife, and set the tops to the side. You can put them back on after you fill them with the caramel if you want. I did. I used about a tablespoon of filling for each cupcake and had some left over. If you don’t put the tops back on you’ll probably use all the filling.

The peanut butter buttercream is my standard buttercream (and probably my favorite flavor).

I used apple cider in both the filling & buttercream, but you can just use milk if you want. I really wanted to make sure there was plenty of cider flavor throughout the whole cupcake!

Overall… I really liked the way these came out. The cake is moist, and none of the individual flavors are so strong that they overwhelm the others. These get thumbs up! And it’s been hard for me to control the urge to eat more than one at a time.

So, skip the pumpkin spice stuff that’s all over the place this season,  and go make these!

Happy Baking!
-Hey Waitress!!

Check out the recipe for these cupcakes!

Dark Chocolate & Cayenne Cupcakes, with a smidge of Bailey’s!!

I have no idea why it took me so long to make these cupcakes! They’ve been on my “To Bake” list for months! Honestly… it’s probably because I never thought cayenne & chocolate would go together. But apparently it’s actually a real thing, and pretty common! My internet browsing brought up a ton of different recipes for that combination! There was even a few hot chocolate recipes!
So… I used the ingredient list from bitchin’ kitchin, but modified the way I put them together (a little bit). I had just enough batter to make 24 cupcakes, but it was cutting it real close. It has a great texture, and is really moist.
The buttercream is adapted from my standard recipe.
Overall I was really surprised by how well these came out. They might be my favorite. Seriously. I thought they would be too “spicy”, but they’re not. The cayenne is almost an aftertaste. It starts off with a really great chocolate flavor, and by the time you’re done with the cupcake, there’s just a hint of spicy from the cayenne. It’s pretty freaking awesome. Not that I’m bragging or anything.
You should go make these. Right. Now. Click here to see my recipe!
Happy Baking!
-Hey Waitress!!

Margarita Cupcakes II!!

(Tequila & lime cupcakes brushed with tequila, Grand Marnier, and lime juice, then topped with a tequila/ GM/ lime juice buttercream)
I’ve been thinking about making Margarita Cupcakes all summer.
The thing is… I don’t really like tequila. It makes me hot. And angry. And mean. Despite that fact, every once in a while I just want a Margarita. I thought these cupcakes might be a good substitute.
When I started looking for recipes for this cupcake, the only ones I could find used box mix & margarita mix. Not that there’s anything wrong with that, but I’ve done that 2x already! I went back through all my bookmarked recipes, and realized that I could substitute the Margarita ingredients for some of the ingredients in this Strawberry Mimosa Cupcake from OhMyVeggies! It worked! However… do you know how long it takes to zest 4 limes? FOREVER. Unless you use a cheese grater, like I did.
I adapted the frosting from Sweet Pea’s Kitchen.
I used Jose Cuervo Gold Tequila. I’m not sure if higher quality tequila would make a difference or not…
Hubs says overall the cupcakes are too “limey” and the booze flavors get lost. The next time I make these I’ll probably use LESS lime zest in the batter, maybe just 3. I think I’ll also use less lime juice in the frosting and more booze. Maybe ½ lime and 1 ½ tablespoons each of tequila & GM?
Happy Baking!
-Hey Waitress!!

The Elvis Cupcakes!!

(Chocolate chip banana cake topped with peanut butter buttercream and garnished with chocolate covered bacon.)
Oh. My. Gaaaaawd. I think these Elvis inspired cupcakes might just be my new favorite thing to eat. It could be because they’re topped with peanut butter buttercream. Or maybe it’s because chocolate covered bacon is aaah-maaaa-zing. Even the banana cake is delish! Oh, I’m hoping I don’t have to explain why I called these The Elvis Cupcake, do I?
I adapted the cake recipe from a combination of ones off AllRecipes. I really wanted a “cakey” recipe as opposed to a bread type. This version really hit the trick. I used 3 medium sized brown bananas and it came out to about a “heaping” cupful.
The peanut butter buttercream is a standard buttercream that’s probably all over the internet. No matter, it’s freaking awesome. But… I do love peanut butter. If you don’t count the frosting I had to “taste test”, it made just enough frosting for these cupcakes. If you do count it… there’s PLENTY of frosting to top off 22 cupcakes.
I didn’t include the bacon garnish in the recipe because, after all, it’s just thick cut bacon that I cooked and cooled, then dipped in melted semi-sweet chocolate. Let it set on a cookie sheet in the fridge for about 15minutes to harden. Then put it on top of your frosted cupcake. And eat one. Then try to avoid eating the whole batch. It’s tough. I know.
Happy Baking!
-Hey Waitress!!
So, you want to make The Elvis?

Nerdy Kool Aid Cupcakes!

I know this post is late (as usual)… but I didn’t actually get around to baking until Monday, then I had to get these bad boys to my “tasters” (AKA Hubs’ coworkers). I finally got a little feedback from everyone yesterday. Overall they got an “OK”.
The only complaint I got was that the most of the Nerds in the cupcakes sank to the bottom where they melted. I think that’s because the cake batter was too thin. The Fruit Punch flavor in the cake was really good, but it did stick to the liners a little bit.
I used a really simple vanilla buttercream on these because I didn’t want to take away from the delish fruit punch flavor.
The thing I really like about these is how easy they are. You can use any flavor of Kool Aid, as long as it’s in the packet (the kind you add sugar to).
When I first thought of these cupcakes I thought I was being super original. A quick internet search proved me wrong. So… I adapted the Kool Aid cupcakes from Adventures In My Freezer. If you like my simple version of these Nerdy Kool Aid Cupcakes you should check out these adorable (and slightly more complicated) ones from Confessions of a Cookbook Queen.
Happy Baking!
-Hey Waitress!!
Click HERE for my recipe.

White Sangria Cupcakes!

Summer is close… Well… Spring seems to be here, and that counts for something. I like spring, mostly because it leads to summer. And I LOVE the summertime. Now that the weather’s warming up, I figured it’s time to start with the warm weather recipes (AKA my favorite summer foods/ drinks turned into a sweet snack). And what a better place to start than Sangria!?
I adapted this recipe from Shefs Pantry, check out the original post! I changed the sangria syrup, mostly because I don’t drink red wine. I prefer really sweet white wine (Moscato or Rieslings), and most of the stuff I drink is mid-shelf. I digress. You can use whatever combination of fruit you want into the syrup. I just used what we had in the apartment. You don’t have to use Riesling… any dry white wine will do. And don’t ask me what “dry” means… I have no idea. I just picked a type I like.
I kept the cupcake batter the same… and got 16 cupcakes too! That NEVER happens to me. I usually get more than the recipe says.
I did change the buttercream recipe. I reduced the vanilla, and traded the milk for a smidge of Grand Marnier (which I would add into Sangria if I was making a pitcher) and the leftover Sangria syrup. It came out delish!
I will def be baking these again sometime… BUT… they did come out kind of plain. There wasn’t much sangria flavor. I think I’m going to work in some of the fruit into them next time.
Happy Mother’s Day and Happy Baking!
-Hey Waitress!!
Check out MY RECIPE for these cupcakes!!

Triple Mint Chocolate Cupcakes!

Chocolate cake made with Bailey’s, Crème de Menthe, chopped Andes & Thin Mints. Frosted with Chocolate vodka, Andes & Thin Mint buttercream… RECIPE HERE!
Mint & Chocolate is one of my favorite flavor combinations… right behind chocolate & orange, chocolate & peanut butter, and right in front of peanut butter & jelly. I also REALLY love Thin Mints. Like, so much that I bought 6 boxes when I saw the Girl Scouts out in front of the grocery store last month. Ok… I didn’t just see them, I went on to the Girl Scouts website and used the cookie finder. I’m almost embarrassed about this. Almost.
After demolishing a box… I realized that I should make something with at least one of the boxes. Thus, these Triple Mint Chocolate Cupcakes were born.
I’ve made another Mint Chocolate Cupcake before, and I didn’t really change much when I made this version. I used extra Crème de Menthe (instead of Kahlua), added the Thin Mints, and used less chocolate chips. I also filled the liners almost all the way to the top, instead of ¾ full, so I ended up with 28 cupcakes instead of 30. The batter was my favorite chocolate cake. Sadly… I think I chopped up my Thin Mints too much. If I make these cupcakes again I’ll probably use a whole Thin Mint in each cupcake. I’ll just fill the liner ½ way, put a Thin Mint on top, then cover it with more batter.
I used the same buttercream recipe as the original version, and changed out the Crème de Menthe for chocolate vodka. I also added Andes & Thin Mints to the frosting, chopped SUPER FINE. At this point… I would suggest using a food processor if you have one. I don’t, so my frosting was kind of chunky (and definitely NOT pretty)! I’m a little sad because I tried a cupcake last night and barely got any chocolate vodka flavor…
Over all… I really love these. AND I got a whole box of Thin Mints out of my kitchen (one less for me to demolish in a fit of “diet” rage bingeing)!
Happy Baking!
-Hey Waitress!!