Our Sweet Blog

Hey cupcakers! Do you remember that big surprise we blogged about a few weeks ago? 5/15/2022

Well, today we are going to put that into effect. Today, at 4:15-4:45, we are going to sell brownies at Ortega Park, Sunnyvale California. We are pricing each brownie at $1.50, so be sure to come check it out and show your support!-Sonia

Tres Leches Cake 5/6/22

Hello Cupcake Community! Today we made tres leches cake with Samira's little sister. Tres Leches is Spanish for "three milks", and this was a new recipe for both of us. We started by mixing butter and sugar, and combining that with flour and baking powder. Then, after we mixed the vanilla extract and egg replacer, we greased the pan and put our dough in it. This dough was really sweet, and we baked it for 30 minutes. While that was baking, we mixed regular milk with condensed milk. Once the cake was baked, we poked many holes in it with our fork. Then, we poured the milk over the cake. The holes absorbed it surprisingly quickly! Finally, we frosted it with premade frosting. The cake turned out very sweet and a bit soggy, but in a good way. The frosting mixed with the cake created a really nice texture, and we hope to make it again in the future.-Sonia and Samira

Chocolate Peanut Butter Fudge 4/30/22

Hello cupcakers! Today I made something quite unusual. Instead of cupcakes, cookies, brownies, muffins, or even pies, I made fudge. So making this recipe, though it was something i never did before, it was super easy-literally only 3 ingredients. First, I combined semi sweet chocolate chips with condensed milk and heated it so it became a liquidy mixture. The recipe said to heat it for one minute, but here's a baking tip people:microwave chocolate chips in 15-20 second intervals, stirring between each time so the chocolate is evenly spread and evenly warmed. However, perhaps I should have heated it for 1 minute, because my mixture wasn't exactly a liquid, it was more a liquid-solid. However however, this took less time to freeze. Anyways, I spread the chocolate around an 8x8 pan and let it freeze for about 10 minutes. Then I heated my peanut butter chips. You see, when I went shopping, I couldn't find actual peanut butter, so I had to settle for peanut butter CHIPS. I heated this in 20 second intervals, and perhaps I should have heated this for longer because it was quite chunky when I spread it over the chocolate. I froze this for 1 hour, even though the recipe said 2. I used less chocolate, less condensed milk, and a smaller-pan sized then it called for, so I figured it would be ok (and it was). Believe it or not, the recipe was done! It turned out yummy but super sweet, so maybe I should have used dark chocolate. The peanut butter wasn't overpowering, but the fudge was thin. As you can see from the photo, the edges weren't exactly even, but maybe I'm being too harsh on my fudge because it's my first time. Have a good weekend cupcaker!-Sonia

Eggless Chocolate Chip Cookies 4/21/22

Hey guys! Sorry this blog was a bit late, but we added a new member. Her name is Ananya, and she's still working on her cupcake profile. We made eggless chocolate chip cookies, because I still didn't buy eggs yet. So, we started by mixing the dry ingredients, then adding the wet combined ones. We froze the dough, and molded the cookies. Finally, we baked them, and it really was a simple recipe. The cookies turned out a bit hard, but still delicious. I am sorry this entry's so short, but I also have to blog another entry today. In addition, do you guys think we should sell? Please let us know. We would be selling every month at a park.-Sonia

Eggless Chocolate Peppermint Cupcakes 4/18/22

Hello Cupcake Community! Happy Easter to all of you! My family didn't travel, so to celebrate the holiday, I baked for them. I made half a dozen chocolate peppermint cupcakes by dividing my recipe by 2. Today's reason for baking eggless was a little different than usual--Samira didn't bake today, I just didn't have egg! So, I started by mixing up the dry ingredients: cocoa powder, flour, baking soda, and sugar. I know; you don't see sugar with the dry ingredients very often. I'm not sure why though. If any of you have an answer, contact me @mv.designer.wear@gmail.com. Anyway, then I whisked together the wet ingredients:milk, butter, vanilla extract and...something else. Instead of following the recipe, I added a teaspoon of peppermint extract. I baked the cupcakes, and then frosted them with some Betty Crocker rainbow confetti vanilla. Oh, cupcakers, I'm so sorry. This whole time I said that IIIII made the cupcakes. However, I actually did this with my little sis, so WEEEEE made the cupcakes. Overall, the ratio of cupcake to frosting was perfect. However, the peppermint extract was a bit overpowering, both in taste and smell. Ok, bye you guys! -Sonia

Strawberry Muffins 4/3/22

Hey everyone! Today, for the second time in history, we made strawberry muffins. Last time we added cinnamon to the name. So, to start, both of our sisters helped us with this. Together, after mixing up the wet and dry ingredients, we spooned them into the cupcake liners and set it to bake for 20 minutes. This blog entry is a bit short, because we have to also write about the surprise today!-Sara and Samira

Eggless Cookies 3/6/22

Hey guys, we are so glad to be baking after such a long time. And with a new member too! As you can see above, today we made eggless cookies. This is our first time experimenting with an egg replacer, but it turned out really well. We started by mixing up the sugars, butter, and salt, until it turned into a light brown confection. To that, we added vanilla and the egg replacer. It turned out to be a powdery substance, which we added water to to make it a dough. Then we were supposed to sift the flour and baking soda, but Sonia accidently put the baking powder without sifting. Luckily she found a solution which was to break the pieces of the baking soda manually. Finally, we folded in the chocolate chips and put the dough to freeze for half an hour. Once the batter was ready, we split it into two pans. One for taste testing and one for our families. We baked the taste testing one first and then the family one. We cooked each for 12 minutes. They turned out surprisingly thin and big, but delicious nonetheless. Then, cupcakers, we did an experiment. On one of the taste testing cookies, we sprinkled sea salt. We cut that into thirds, and then cut one cookie without salt into thirds. Each of us had one third of each type of cookie. The one with salt was waaaayyyyy to overpowering, so we didn't put salt on the dozen. Overall, it was an amazing batch, and an amazing experience for our new member, Sara. --Sonia, Samira, and Sara.

Just a message why we aren't posting.

As you all know, Covid cases have prevented us from doing a lot of things--including going over to peoples houses to bake. Now that the cases have reduced, we are going to start baking!!! We are adding a new member named , and planning a surprise. A big surprise. -Sonia


Strawberry Cinnamon Muffins 1/30/22

Happy New Year Cupcake Community! Today we tried something new--strawberry muffins. We started by mixing flour, sugar, salt, baking soda, and something else for the dry ingredients. The first four are normal, but I'll bet you can't guess what the "something else" is. Give up? It was black pepper! Though it was a little unusual, the pepper gave the muffins just the kick it needed. Next, we whisked the wet ingredients. They were:milk, vanilla extract, strawberries, and oil (The strawberries were not technically wet, but blame that on the recipe!). Then, we beat all of them together and spread them evenly throughout the cupcake pan. Before baking the muffins, we mixed sugar and vanilla extract to make a topping, and sprinkled that on the batter. Finally, we baked them. In the end, they were light and fluffy inside and had a crispy top layer. The topping was very sweet, and it tasted delicious when baked. As for the recipe? It was a simple, 30 minute one with beautiful results. One more thing that we need to notify you about, Cupcake Community! We have decided to put photos on our blog entries, just so you can see how our final products look. Keep in mind that these are still in their pans. Bye! -Sonia

Eggless Mini Pumpkin Pies 11/21/21

Hello Everyone! Thanksgiving is coming up, so we decided to bake mini pumpkin pies! We baked at Samira's house. It was Sonia and Samira baking. We used a different recipe than what we used for the apple pies, and this one had a lot of exotic spices in its crust. I think that's why the apple pie crust turned out like angel sugar while the pumpkin pie crust was devil spice. Both of their fillings were nice though! When I reached Samira's house, I worked on the filling while she did the crust. The filling included pumpkin puree, cinnamon (I suspect for the scent), vanilla extract, hot condensed milk (first time using the stove!), and a whopping 10 TABLESPOONS OF HONEY. Even though it was distributed between 24 pies, 10 tablespoons is lot. It's hard to work with it because it keeps sticking on to the spoon. Meanwhile Samira was making the crust by mixing up regular crust ingredients and the recipe's exotic spices. These included coconut flour, almond meal, arrowroot powder, chia seeds, and psyllium. Then it was time to bake the pies, and since we used up all of our cupcake wrappers, we greased the pan with butter. Since we only had one 12 baking pan, we baked 2 batches. When Samira and I sat down to taste our creations, we spat the crust out immediately. Next time, we'll know which pie crust is best! -Sonia

Bread Mix 12/19/21

Hey Everyone, we baked dinner roles. Sonia and Samira baked this. We used a bread mix for this one. One of the ingredients on the box called for eggs. We substituted the eggs with buttermilk. And we substituted the BUTTERMILK with yogurt and water. Yes I know, we substituted wayyyyy to much. Anyway, now we know how vinegar tastes like. That is because when we tasted the batter it literally tasted like vinegar. We solved this problem by adding a lot of sugar. Because of this, instead of being a savory dish it became a sweet dish. Overall, the dinner roles tasted great, but it lost its savory quality. -Samira

Eggless Chocolate Cupcakes 11/7/21

Cupcake Community, today we fixed a crime that we committed earlier, but didn't realize that we had committed it. The crime was that in our entire career of baking, we had never made chocolate cupcakes :O! Sonia and Samira baked this one, and it was just for fun. Our cupcakes turned out really nice. They were soft and spongy. We could only bake 6 cupcakes so, we baked a small cake too. The frosting was REALLY good but we had made very little of it. For the last two cupcakes we had to use store-bought frosting. Overall, the cupcakes turned out great and I hope we can bake these cupcakes again.- Sonia and Samira

Eggless Brownies 11/4/21

This was our biggest order yet. Only I baked this one(Sonia), and it was delicious. My aunt's son has a baby, and we baked the eggless brownies for his daycare. We made 24. Two of the brownies crumpled when we took them out of the oven, so we turned them into crownies(brownie cupcakes). We did that by crumpling them even further and then mushing it into a cupcake wrapper. We bought new order boxes, and now our business is officially professional. 2 days after we delivered the order, Cupcake Delight received shocking news: 12 of the brownies were used in the daycare, but 12 of the brownies were used in my uncles office! His colleagues loved them, and said that they will order more from Cupcake Delight. As you can see, this was an exciting order! -Sonia

Eggless Apple Pie 10/10/21

Cupcake community, today we baked mini apple pies. They were eggless, and definitely our best recipe yet. Sonia and Samira baked this. First we made the crust. It was kind of gross, because we had to separate the butter and the shortening into pea-sized pieces by hand. Then I worked on the filling, while Samira kneaded the dough. We put it into muffin pans and froze it for two hours. After that we put the filling inside the crust and decorated it with lattice strips. Finally we put it in the oven! This was our first fall special, and I do recommend it for a fall snack.-Sonia

Eggless Brownies 10/3/21

Today we baked another version of eggless brownies. This time, we didn't ice them because last time we iced brownies, the icing was too thick and messy. We baked at Sonia's house. The brownies turned out a bit oily, because Ananya put a little bit too much oil. We must have ate at least 9/10 of the batter. Ok, maybe thats an exaggeration. There was extra batter, so we made some cupcakes as well : Brownie Cupcakes. Since we made 2x the recipe, we used two cups of sugar. Sonia thought that was too much, so we used 1 3/4 cup. The recipe called for 3 teaspoons of vanilla extract, but we didn't have enough, so we ended up adding about 2 1/2 teaspoons. The brownies turned out great! We should definitely consider selling them at the park.-Sonia, Samira, and Ananya

Eggless Cookies 8/13/21

Ok, Cupcake Community, remember how we said that the brownies were our best recipe? WELL, SCRATCH THAT. Our actual best recipe is our eggless cookies. I honestly had no complaints for the final results, and even my little sister said they were good. That is a huge compliment coming from her. They were moist, sweet, and we made a lot of them. However, we wasted 1/3 of our cookie dough. You see, we have 2 cookie/brownie baking pans, one big and one small. We put 1/3 of the cookie batter in the small tray, and the rest of the batter in the big one. Then, we put the small tray in the bottom most rack of the oven, and the big tray in the top rack. Well, the small tray cookies got burned. But Samira's dad happily ate them up. Also we used brown granulated sugar, instead of brown sugar+white granulated sugar like the recipe called for. The moral of this post is, if you decide to order from our business, I would personally recommend the cookies.-Sonia

Eggless Brownies 8/9/21

This time, we did something a little different than we normally would. We made eggless brownies instead of cupcakes. Why? Well, our parents were getting a little tired of cupcakes, so they told us to try brownies. And they turned out great! Unlike the cupcakes, it was easy to frost the brownies, because you don't have to frost upward, they are supposed to be flat. We followed the recipe exactly, except for a little...mess...with the milk and the flour. I think our brownies turned out better than our cinnamon cupcakes. The only problem was that we had too much frosting at the end of it. Also, the frosting tasted too buttery, and no matter how much confectioners sugar we added, it it didn't help, so our last resort was to add flour. That stopped the buttery taste, but made the frosting taste like dough. However, the actual brownie was nice. It was our new best recipe.-Sonia

Red Velvet Cupcakes 7/25/21

Today we made red velvet cupcakes, and they were eggless. This is another practice batch. The actual cupcakes turned out great, as great as the cinnamon cupcakes. The frosting however, you could tell by looking at it that it was a bit too buttery. So, we piped it on, and it wasn't looking bad, just shiny. Thats when the trouble started. We thought that red fondant roses would look nice, so we tried to sculpt them out of fondant. Well, the only fondant we have is white fondant, so we dyed it red using the same food coloring as the color in the cupcakes. There were two problems. The food coloring made the fondant sticky, so it was hard to sculpt it. I think the solution to this problem was to keep washing and drying our hands. And the plastic wrap smooshed the frosting and the roses, so the final cupcake looked ok, but tasted great. I think the solution to this problem is to buy a cupcake box, so we can store cupcakes without them looking bad. Conclusion: I think, after the cinnamon, these Eggless red velvet cupcakes were our second best batch!-Sonia

Cookie Dough Cupcakes 7/17/21

So, the third batch we made was the cookie dough cupcakes. It definitely didn't turn out as expected. The cupcake was too buttery, and the cookie dough was sticky, and more liquid than I would have liked. Good things? The frosting was great, and it piped on really beautifully. The cupcake, unlike our previous ones, didn't turn out salty or lumpy. And even though the full cookie dough cupcake was VERY FILLING, half of it was just right. I think we can solve this problem using mini cupcakes in the future. I am not disappointed, because we have only started baking and we can't set our expectations too high. But it wasn't perfect. This is the first time we have baked these advanced cupcakes. All in all, good work, but not our best cupcakes.-Sonia

Cinnamon Cupcake 7/2/21

So, for our next batch, we made cinnamon cupcakes. Sonia meets her uncle almost every friday, so we made cinnamon cupcakes for their next meet. They turned out much better than the funfetti cupcakes for 2 reasons. First, when we baked the funfetti cupcakes, we didn’t have all-purpose flour, so we had to substitute it for self rising flour. Big mistake. That’s probably why the cupcakes turned out so lumpy. This time, we had all the ingredients, so the consistency of the cupcakes was just perfect. That isn’t to say that we didn’t improvise! There was this whole thing with flour and milk and the recipe, but we made it work. The second reason is that things were a lot more organized. 2 people did the dry ingredients and the whisk, one person did the frosting, and one person did the wet ingredients. Things that went wrong; I can only think of one. The ½ teaspoon of salt made the frosting too salty. Other then that, this batch was great! -Sonia

Eggless Funfetti Cupcake 6/24/21

Hi cupcake community! We just made eggless funfetti cupcakes, for Samira’s adorable little sister. She wanted the cupcake’s to be perfect, so these are actually a sample cupcake. She doesn’t eat egg, so we made eggless cupcakes. The batter was filled with white and pink sprinkles, and the frosting--the little girl kept eating it up! The “best” part was cleaning up the kitchen when we finished baking. Making our first batch was an adventure. We didn’t do it how we usually do it-when we break up the steps and each person has an assignment to work on- so it was pretty disorganized, but we managed to get it together.The cupcakes didn’t turn out perfect, and not all cupcakes will turn out perfect, but they tasted great! Although some people would feel the consistency of the cupcakes are a little too lumpy , they were amazing other than that. Some people thought the cupcake was too sweet, but we do love the feedback!! Everyone was having fun and still working hard! It is a little tricky;it is a little sticky--but other than that, we did a great job for our first batch! -Sonia, Samira, and Ananya



Sonia's cupcake profile

Hi everyone! I’m Sonia, and I founded cupcake delight for two reasons: 1, to see the smiles on people’s faces when they bite into our delightful cupcakes. 2, to taste test them. Mostly for reason one though:). I am an avid reader, artist, and fashion stylist, and I have been playing piano since I was 5. Two things that I really love are dogs and being creative. I thought a cupcake business would bring people together, and now my friends and I are closer than we’ve ever been. We are also connecting with people across the bay area through our cupcakes. When I am baking cupcakes, I feel happy, and I have a sweet treat at the end. Maybe if the world baked more cupcakes, it would be a happier place.

Samira's cupcake profile

Hey all, my name is Samira and I am one of the co-founders of Cupcake Delight. Baking is one of my favorite things to do and was actually one of the main reasons I joined Cupcake Delight. Other things I like to do include dancing, art, writing, and reading. However, joining Cupcake Delight proved to be a challenge. For starters, I don't eat egg! I thought my friends would worry about it but they were actually pretty nice about it. They even promised to only bake eggless cupcakes at my home. So far I am really happy with Cupcake Delight and I can't wait to do more, but for now, let's celebrate and enjoy the cupcakes from Cupcake Delight.

Sara's cupcake profile

Hello Everyone! I'm Saraswathi, an employee at Cupcake Delight. People call me Sara. I love baking! I also love to draw, sing, and play with my friends! People say I have a wild imagination all the time. Cupcakes are my favorite food. That's why joining Cupcake Delight was the right thing to do. Baking and Cupcakes. Could it get any better? It's fun, exciting, and I get to see my friends and bake with them! I hope everyone is enjoying eating their cupcakes as much as I enjoy baking them. I hope to see smiles on peoples faces when we sell more sweet treats!

Ananya's cupcake profile

Hello Everyone! I'm Ananya, and like Samira, I am a co-founder of Cupcake Delight. I love baking, singing, and drawing. I previously retired for a while, but I'm back now and more excited than ever! I have never baked with Sara, but I would love to bake with her! I love hearing the happy replies of friends when they taste our desserts!