This is Caiti.


Quite aerodynamic, isn’t she?

Caiti is my baby sister.  And yesterday was her 23rd birthday.  HAPPY BIRTHDAY CAITI!  And, in typical Caiti fashion, we started celebrating on Friday and will continue through to the 18th, which is my mom’s birthday.  Yup.  February pretty much revolves around her.  Total baby-of-the-family behavior. 

Winking smile

Cherries and Chocolate

Anyhoo, a couple of weeks ago Caiti asked me if I would make cupcakes for her birthday. 

“I definitely want Funfetti cupcakes.  But from scratch.”

Funfetti cupcakes.  Only the most sophisticated and nuanced of flavors for such a discerning palette. 

Winking smile

Oh, who am I kidding?  Funfetti is DELICIOUS.

Funfetti Cupcakes

I used Martha Stewart’s white cake recipe and folded in some rainbow jimmies.

(Sidenote: I could only get rainbow and chocolate jimmies combined at the grocery store.  So I handpicked all of the chocolate jimmies out of the mix.  Seriously.  Feel free to not adopt my completely OCD level of anal-retentiveness when making these cupcakes and just use whatever sprinkles you have.  Spare yourselves; it’s too late for me.)

So I was definitely making Funfetti cupcakes, that was clear.  But I decided to do a second flavor, just so everyone could have a choice.  But what to do?

Cherry Marshmallows

I was on my way to work one morning and talking with my mom about it.

“I don’t know what second flavor to do for Caiti’s birthday cupcakes.  I could do chocolate or red velvet, but I really want to do something different, something special, something very…Caiti.”

“Why don’t you do a cupcake after her favorite ice cream?”

Oh, Mama.  You’re a genius.

Cherry Garcia Cupcakes

Cherry Garcia cupcakes my friends.

Cherry cake, cherry chunks, chocolate chips and chocolate buttercream frosting.

It tasted like a little baked cake of the ice cream.  Seriously good.

Cherry Marshmallows

I decided the cupcakes needed a little something extra, since they were birthday cupcakes for little sis.  SO, I made cherry marshmallows and coated them in sprinkles: red glitter sugar for the Cherry Garcia cupcakes, rainbow non-pareils and pink glitter sugar for the Funfetti cupcakes.

(Second sidenote: I made sure the pink glitter sugar was in, as Caiti refers to it, “Betsey pink”.  Meaning, Betsey Johnson pink.  Caiti’s favorite designer.  It’s crazy how much of her money has gone into Betsey’s pockets.  But that’s a story for another day


I was hoping to cut the marshmallows into little balls with the melon baller.  But have you ever tried to cut fresh marshmallow with a melon baller?  What you end up with is knotted, shapeless lumps of soft, gooey candy.  Not so pretty.  So I just cut them into squares and tried to make them look as cute as possible.  I think they still worked.

Funfetti Cupcakes

I decided to keep the Cherry Garcia cupcakes a secret until Friday, which was when we had her family celebration with everyone over.  And I’ll tell you, the look on her face when I told her what kind of cupcakes they were was totally worth everything.  She’s such a little kid when she gets excited; all giggles and little dance moves.

So, Happy Birthday to my little brat.  You’re a pain, and completely ridiculous, and you drive me totally crazy sometimes.  I wouldn’t have it any other way. 


Love you Caiti-did.  THG

Cherry Garcia Cupcakes

Funfetti Cupcakes

(adapted from Martha Stewart’s recipe here)

1 1/2 cups sifted cake flour

2 1/4 tsp. baking powder

1/4 tsp. salt

7 Tbsp. unsalted butter, at room temperature

1 cup sugar

1/2 cup plus 1 Tbsp. milk

1 Tbsp. vanilla extract

3 large egg whites, room temperature

2 jars rainbow jimmies

Preheat oven to 350ºF.

Line regular-sized muffin tins with cupcake liners.

In a medium bowl, whisk flour, baking powder and salt together.  In a large mixer bowl, cream butter until light and fluffy, about 3 minutes.  Reduce speed to low and slowly add in sugar and beat until incorporated.  Whisk milk and vanilla together in a measuring cup.  With the mixer on low, add in a third the flour mixture.  Mix until fully incorporated.  Add in a third of the milk mixture and beat until combined.  Repeat, alternating each mixture, until all is added (being sure to end with the flour mixture).  Set aside.

In the mixer, beat the egg whites until stiff peaks form.  Fold a third of the egg whites into the batter.  Repeat until all egg whites are added.  Fold the sprinkles into the batter until well distributed.

Pour batter 2/3 way up in each cupcake liner.  Bake until a toothpick inserted into the center of cupcake comes out clean, about 20-25 minutes.  Let cool on a rack.

Makes approximately 12 cupcakes

***For the cherry cupcakes, reduce milk to 1/4 cup and vanilla to 1tsp.  Mix 1/2 cup maraschino cherry juice into milk mixture.  Fold in 1 1/2 cups mini chocolate chips and 1 1/2 cups chopped maraschino cherries.

Buttercream Frosting

16 Tbsp. (2 sticks) unsalted butter, at room temperature

2 1/2 cups powdered sugar

1 1/2 Tbsp. vanilla extract

Cream butter and 1/2 cup powdered sugar until fluffy and smooth, about 3 minutes.  Slowly add in powdered sugar, 1/2 cup at a time, until well incorporated.  Increase speed to high and beat until light and fluffy.  Add in vanilla extract and beat until just incorporated.

***For chocolate buttercream, reduce vanilla to 2 tsp. and add 3 heaping Tbsp. of cocoa powder to butter before beating.

Cherry Marshmallows

1 1/2 Tbsp. unflavored gelatin

3/4 cup maraschino cherry juice, divided

1/3 water

1 cup sugar

large pinch of salt

In a small bowl, sprinkle gelatin over 1/4 cup maraschino cherry juice.  Whisk to coat all gelatin.  Set aside.

In a heavy bottomed saucepan, whisk 1/2 cup maraschino cherry juice, water, sugar and salt over medium-high heat.  Once boiling, cover pot for 3 minutes.  Remove cover and wash down sides of the pan with a pastry brush dipped in water to prevent crystallization.  Heat syrup without stirring to 240ºF.  Remove from heat.  Quickly whisk in gelatin mixture, making sure not to let it bubble over.

Add syrup mixture to stand mixer and whisk, starting on low to prevent splashing and gradually increasing to high.  Whisk until tripled in volume and fluffy, about 10-12 minutes. 

Spray a 3×9 inch glass meatloaf pan.  Blot to remove any excess grease.  Pour the marshmallow mixture into the pan.  Smooth the top with a spatula.  Let set, uncovered, for 4-6 hours.

Dump marshmallow out on a greased cutting board.  Using a hot, sharp knife, cut the marshmallows into 1” squares.  Roll in the coating of your choice.

Makes approximately 30 marshmallows

  • Rebecca

    Those look at least 12 kinds of good. In my family, the birthday person gets to select the cake flavor and I might do Cherry Garcia cake for my next birthday. Or sooner than that.

  • Emily @ NewlyWife

    They turned out great! Not that I doubted. :)

  • Shannon Schultz

    Taking them to my staff meeting on Sunday! :)