I’ve always loved Oreos. From the cookies in their simplest form – twisting them apart to try to get all the cream on one side – to cookies & cream ice cream, Oreo brownies, milkshakes, etc. You name it! So one of my favorite challenges as a newfound cupcake baker is to create the perfect Oreo cupcake.

This is my second attempt, and I think I’m certainly getting there. My original attempt was good, but not great. These definitely verge on greatness… stealing some of the secrets from my chocolate cupcake recipe and perfect vanilla buttercream but adding the deliciousness of pure and simple Oreo cookies to elevate those recipes to perfection.

And the way these cupcakes made my house smell, I’m shocked I even got any photos before they were gone! (The remaining cookies in the package lasted about equally as long!)

Cookies and Cream Cupcakes

Recipe adapted from Bakerella

  Cupcakes:

• 1 1/2 cups all purpose flour
• 1/2 cup natural unsweetened cocoa
• 1 1/4 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 3/4 cup milk
• 3/4 cup brewed coffee (hot)
• 24 Oreos, broken into pieces (plus more for garnish, if desired)

Oreo Buttercream Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 4 cups confectioners’ sugar, sifted
• 3 tablespoons heavy cream
• 1 tablespoon vanilla extract
• 6-12 Oreos, crushed

Directions

Preheat oven to 350 degrees. Line a muffin pan with 18 paper liners. Break apart at least 12 cookies and place the broken pieces into each cup. (Note: Alternatively you can place a whole cookie at the bottom, but breaking them up has 2 benefits in my opinion… 1) it adds more texture to the cupcakes, and 2) I’ve found that the cookie tends to get stuck to the paper baking cups.)

Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a whisk. Add eggs, oil, vanilla and milk to the bowl of a stand mixer. Mix on low speed just until combined. Add dry ingredients in 3 batches, alternating with the hot coffee. Mix on medium high speed until thoroughly combined.

Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. Bake for 16 to 18 minutes. Makes about 18 cupcakes.

To make the frosting, add butter to the bowl of an electric stand mixer. Using the whisk attachment, whip butter on medium-high speed until nearly white and very fluffy (about 5 minutes), scraping down sides of bowl occasionally. Add confectioners’ sugar in 2 batches, mixing on medium-low speed just until incorporated after each addition. Scrape down bowl and add heavy cream and vanilla. Mix on low speed just until blended. Add cookie crumbs, 1-2 tablespoons at a time, mixing after each addition, until desired taste/crumb-to-buttercream ratio is achieved. Increase mixer speed to high and whip until very light and fluffy, about 5-6 minutes.

Cinco de Mayo is such a fun holiday. I learned this year that it’s more American than it is Mexican, but what American doesn’t love the opportunity to celebrate the finer things we enjoy from Mexico? The siesta, the taco, and of course, the tequila.

I had the pleasure of baking these cupcakes to celebrate a Cinco de Mayo birthday. As it was more than just one special occasion, I was challenged to make festive cupcakes with even more festive toppers – and was asked specifically to make one a tequila bottle. It sounded pretty daunting, but I think I rose to the occasion.

Decorations aside, this recipe itself is pretty delicious, and I’ll probably be making it again soon… who needs an American version of a Mexican holiday to enjoy the finer things like boozy cupcakes?!

Margarita Cupcakes
Recipe adapted from  Brown Eyed Baker

Ingredients

For the cupcakes:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• Juice of 1½ limes
• 2 tablespoons tequila
• ¼ teaspoon vanilla extract
• ½ cup buttermilk

To brush the cupcakes:

• 1 to 2 tablespoons tequila

For the frosting: 

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 1/2 tablespoons lime juice
• 1/2 tablespoon tequila

Directions

Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes). Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition. Scrape the sides of the bowl and add the lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together!)

Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of additional tequila. Set the cupcakes aside to cool completely before frosting them.

To make the frosting, add butter to the bowl of an electric stand mixer. Using the whisk attachment, whip butter on medium-high speed until nearly white and very fluffy, about 5 minutes, scraping down sides of bowl occasionally. Add confectioners’ sugar in 2 batches, mixing on medium-low speed just until incorporated after each addition. Scrape down bowl and add lime juice and tequila. Mix on low speed just until blended; increase speed to high and whip until very light and fluffy, about 5-6 minutes.

Garnish as desired, using lime slices, lime zest or fondant toppers for an additional festive flair. Ole!

NOTE: If desired, these cupcakes can be made without the additional tequila. Simply omit brushing tequila on warm cupcakes, and replace tequila in frosting with milk or heavy cream to omit the liquor.

Everyone needs that go-to recipe for something they make often. For me, that is vanilla buttercream.

After trying a variety of different recipes and methods – from butter to Crisco, confectioners sugar to granulated sugar, paddle to whisk – I’m excited to finally have found the one. The ultimate. I will never cheat on this recipe ever again.

To accompany the recipe, I’ve included some photos of vanilla and chocolate cupcakes I baked for a baby shower last weekend. These are topped with this vanilla buttercream (tinted yellow with Wilton gel color) and yellow sugar pearls. I also had a lot of fun with the chevron liners from Dress My Cupcake! They really add a lot of visual appeal to the cupcakes, and worked perfectly with the chevron theme of this baby shower!

Basic Vanilla Buttercream

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 4 cups confectioners’ sugar, sifted
• 3 tablespoons heavy cream
• 1 tablespoon vanilla extract

Directions

Add butter to the bowl of an electric stand mixer. Using the whisk attachment, whip butter on medium-high speed until nearly white and very fluffy, about 5 minutes, scraping down sides of bowl occasionally. Add confectioners’ sugar, 1-2 cups at a time, and mix on medium-low speed just until incorporated. Scrape down bowl and add heavy cream and vanilla. Mix on low speed just until blended; increase speed to high and whip until very light and fluffy, about 5-6 minutes.

If frosting is too stiff, add milk one teaspoon at a time until it reaches your desired consistency. If too loose, add confectioners’ sugar.

TIP: To increase intensity of vanilla flavor, scrape down the pod of a vanilla bean into frosting. This will add some little black spots into your frosting so if you’re going for a solid color or tinting your frosting, I wouldn’t recommend this.

TIP: Vanilla extract can be substituted for whatever extract you like to change the flavor of the buttercream (almond, coconut, lemon, etc.) – use sparingly and increase little by little to taste.

I was super busy this week, but had a lot of fun. These cupcakes speak for themselves, so I’ll just post the images here of the final results. These are my favorite chocolate cupcakes, topped with a pink vanilla buttercream and Hello Kitty made of fondant.

I’m going to tell you something that might be shocking. At least to chocolate lovers (of which I am one).

I’ve never liked chocolate cake.

I love chocolate. I love cake. But chocolate cake has just never done it for me. Like baking it into a cake makes it lose some of its magic. I guess I can’t really explain it. The only way I ever really enjoyed chocolate cake was when it was SO moist that it tasted almost like fudge. Like Molten lava cake. But regular, plain ‘ol chocolate cake just never was.

That is… until I found this recipe.

You know that show on the Food Network, The Best Thing I Ever Made? Well this recipe comes close. While it’s not the best thing I’ve ever made (in the full universe of things I’ve made), it is certainly the best chocolate cupcake (or cake) I’ve ever made.

So what’s the secret? Why don’t boxed cakes or any other store-bought or even homemade chocolate cakes taste like this one?

Turns out that, like me, chocolate cake just isn’t itself without a cup of coffee! Yup, you heard me right – the secret to making the best, moistest, most delicious chocolate cake I’ve ever had is coffee. You might think, “Well I’m not a coffee drinker” or “I’m not trying to make a mocha cupcake, I want CHOCOLATE”. In fact, I know some of you are thinking that, because I’ve read comments on the plethora of websites and blogs I scoured looking at chocolate cake recipes. But I promise you that this cake tastes, smells, looks and feels NOTHING like coffee. The coffee just has some magical element that makes the chocolate flavor so much richer and better, and adds a moistness like no other to this cake.

Moist Chocolate Cupcakes
Recipe adapted from Taste of Home

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup canola oil
• 1 cup brewed coffee
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract

Directions:

Preheat oven to  325°. Line two 12-muffin tins with paper liners.

In a large bowl, sift together flour, baking soda, baking powder, salt, cocoa and sugar. Set aside.

In the bowl of an electric mixer, add oil, coffee and milk. Add half of the flour mixture and mix with whisk attachment at low to medium speed for about 1 minute or until combined. Scrape down bowl. Add remaining flour mixture and mix at medium speed until combined. Add eggs and vanilla; beat 2 more minutes. Scrape down bowl as needed to completely combine batter (batter will be thin).

Fill 24 cupcake liners about 2/3 full.

Bake at 325° for 25-30 minutes. Allow to cool completely.

Frost with your desired buttercream (I used vanilla, but caramel, coffee or Baileys would also be yummy!!).

Makes 24 cupcakes.

Have you ever thought you didn’t like something, but then found the perfect recipe or preparation that changed your mind? What was it?

Sometimes, I bake because I have to. For a birthday, an event, a gift. Other times, like this one, I bake because I’m bored. It’s really a stress reliever for me, and it helps me to perfect my craft! But some people think I’m just plain crazy… and that’s ok too.

Whatever the case may be, I had fun making these salted caramel cupcakes. Salted caramel is one of those up and coming food trends that I’m happy to jump on the bandwagon for, because I absolutely love it!

While this recipe was by no means easy – anything involving homemade caramel is time consuming and requires your undivided attention until it is done – I was really happy with the results and the depth of flavor in these cupcakes, and would highly recommend them to anyone who is willing to put in the time and attention they require.

For the caramel filling:
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup plus 1 tablespoon heavy cream, at room temperature

For the frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract

1 stick salted butter
1/2 teaspoon sea salt
1 1/2 cups confectioners sugar, sifted

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper liners.

Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar with an electric mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed.

Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each 1/2 to 2/3 full.  Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Place cupcakes (in pans) to wire racks and allow to cool 10 minutes; then remove cupcakes from pans and place directly onto wire racks to cool completely.

To make the caramel filling:

Melt sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly.

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece and set cupcakes aside. Reserve remaining caramel.

To make the salted caramel buttercream frosting: 

In a saucepan, stir together sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm but still pourable.

Meanwhile, beat butter and salt together in a mixer fitted with paddle attachment, until mixture becomes light and fluffy.  Reduce speed to low and add confectioners sugar in 2-3 batches, mixing until combined after each addition.

Scrape down the sides of the bowl and add the caramel.  Beat on medium high speed until mixture becomes light and airy (about 2 minutes).  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens, refrigerate for 15-20 minutes.

To assemble the cupcakes:

Top caramel-filled cupcakes with frosting. Reheat caramel filling (if necessary) and drizzle over top of frosting for decoration (caramel should be warm enough to drizzle but not hot enough that it melts the frosting).

Makes 15 cupcakes.

Are there any current food trends that you are taking advantage of? Share your ideas and recipes in the comments!

Easter is always a beautiful holiday – from church and seeing all the little girls decked out in their Easter dresses, to the decadent feast and spending time with family. Top it off with some Cadbury Mini Eggs and indulging in whatever has been sacrificed for the past 40 days (Dunkin’ Donuts for me this year!) and you’ve got the recipe for a great holiday.

This year, though, Easter was extra special. My future sister-in-law, Kasey, has been going through religious education classes to become a Catholic, and we were blessed to be able to witness her baptism, first communion and confirmation all in one during the Easter Vigil. As not only her sister-to-be, but also as her sponsor for baptism and confirmation, I wanted to do something special for Kasey. She had the family over her house prior to the Vigil to celebrate and spend some time together, so it afforded me the perfect opportunity to make some cupcakes for the occasion.

Like my nautical cupcakes, these are more about the decorations than the cupcakes or the recipe. I had a very specific request for Funfetti cake, so these are a simple box mix with a homemade simple vanilla buttercream frosting and topped with fondant Easter decorations, including a draped cross, a communion wafer, little feet (symbolizing the washing of the feet on Holy Thursday), a chalice, and cute little bunny butts – because I just couldn’t resist after seeing this on Pinterest!

Did anyone else make something special for this Easter, or have plans to make religious-inspired recipes for an upcoming First Communion or Confirmation?

Growing up, I loved art. Painting, drawing, coloring – and sculpting with something called Sculpey Clay. When people say everything comes full-circle in life – they’re not kidding. Because now instead of playing with Sculpey Clay, I get to play with fondant instead… and the end result is just that much more delicious.

I’m lucky to have great friends, colleagues and family who not only support my baking endeavors, but are brave enough to hire me for their own occasions, parties and events. As a result of some recent self-promotion (and cupcake bribes, of course) I was able to sign, seal and deliver my FIRST order. My husband says I should frame my first dollar, but since it was a $20 I’d rather buy something nice

Special thanks to Jess Rosenthal for being the brave recipient of my first order. Give Jess some props by visiting her blog: http://fivedaysxfiveways.com/ or liking them on Facebook! Jess let me help her celebrate both a birthday AND an anniversary – with some custom cupcakes featuring nautical designs as well as two special anniversary cupcakes. I had a lot of fun with this order and am happy to know that the end result was exactly what she was hoping for.

Since these cupcakes weren’t really about any special recipe but more a creative outlet for me to create nautical fondant creations as Jess requested, I’ll let the pictures speak for themselves.

Enjoy!

 Believe it or not, when I started making these cupcakes, they were not supposed to be Boston Creme. I had grand plans to try to make zeppole cupcakes for St. Joseph’s Day, based on trying one of these amazing creations from Sweet Indulgence in RI.

Unfortunately, it turns out I need to practice baking a bit more before I can figure out how to make the sweet, light, airy, delicious zeppole – the item that came out of my oven was closer to a rock than a zeppole. That one is on the “needs improvement” list for now.

In the meantime, what I did learn is that the yellow cream that goes in a zeppole is remarkably similar to what we call a “Boston creme” – aka the filling of a Boston Creme Pie, donut, etc. – and so these cupcakes were born.

It also turns out that when I made these, I was inadvertently celebrating Pi Day (March 14 – 3.14) – not that I understand why Boston Creme Pie is even considered a pie, since it is clearly a cake, but regardless I felt like these cupcakes were meant to be when I decided to make them on this celebratory occasion!

Boston Creme Cupcakes

Cake and ganache recipe adapted from The Kitchn; cream filling recipe adapted from Diana’s Desserts

Ingredients

For the cupcakes:
3 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/3 cup buttermilk

For the yellow cream filling:
1/4 cup cornstarch
2 cups milk
2 tablespoons butter
3/4 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract

For the chocolate ganache:
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
2/3 cup heavy cream

Directions

Preheat the oven to 375°F. Line two cupcake pans with paper liners. Spray top of pans with nonstick cooking spray, if desired.

In a medium bowl, sift together the cake flour, baking powder, salt, and baking soda. Set aside.

With a standing mixer fit with a paddle attachment, cream the butter and sugar on high speed until they turn light yellow and look like frosting. Scrape down the sides of the bowl and beat in the eggs one at a time, scraping down the sides of the bowl as needed. Beat in the vanilla.

With the mixer on medium-low speed, beat in 1/3 of the flour until combined. Then beat in half of the buttermilk. Continue alternating between the flour and the buttermilk, ending with the last of the flour.

Divide the batter between the cupcake liners. Bake for 20-22 minutes, until the cupcakes are domed and beginning to turn golden. Let them cool in the pan for a few minutes, then place on a wire rack and allow to cool completely.

To make the cream filling:

In a small bowl, mix the cornstarch and sugar for the filling. Set aside.

In a medium saucepan, heat the milk and butter over medium-high heat until the butter melts. Add the starch mixture and cook over medium heat until it starts to thicken (about 2 minutes). Remove the mixture from the heat and slowly add the eggs, beating well. Return the mixture to the heat for just a few seconds to cook the mixture, being careful not to scramble the eggs.

Pour the filling into a bowl, add vanilla extract, and blend. Cover with buttered waxed paper and refrigerate 2 hours or until cool.

To make the ganache:

Set the chocolate chips in a heat-proof bowl. Warm the milk until it’s steaming and pour it over the chocolate. Let this stand for a minute, then mix until they form a thick, glossy paste. Microwave on low power for 15 seconds at a time if necessary to completely melt chocolate until mixture is smooth.

To assemble the cupcakes:

Use a paring knife to cut cones out of the center of each cupcake. Fill a pastry bag with cream filling and pipe filling into the hole in each cupcake until it is filled to the top with cream.

Pour a generous spoonful of ganache over each cupcake, spreading it with the back of the spoon or a butter knife to even out the top. Let ganache set with cupcakes on wire rack or in refrigerator before packing or transporting to prevent them from sticking together.

Once ganache is set, serve immediately or keep cupcakes refrigerated until serving.

Makes 24 cupcakes.

I have to admit – there can be no better way to celebrate Pi day than with a cake disguised as a pie. Because let’s face it – cake eats pie for lunch (and only because it doesn’t want to be a cannibal).

Every year, the end of February/beginning of March is “birthday season” in my family. My birthday is February 14 – two weeks before my mom’s on March 1 – so we’ve always had a joint celebration with the whole family around that time. It’s not often that I get to see my whole family in one place aside from Christmas, so I always look forward to this time of year, and I knew I had to choose an extra special cake or cupcake recipe for the occasion.

Carrot cake has always been a favorite in my family. I had it at my wedding, and we all just love it – so I thought – why not make it into tasty, bite-sized cupcakes using my favorite cream cheese frosting recipe?!

Somehow, I haven’t talked about this frosting recipe yet on the blog. But in case you hadn’t noticed from the title of the blog being “Build Me Up Buttercream”… I’m obsessed with frosting. No… I’m a frosting snob. Honestly, I’m usually the one who chooses the inside piece of cake from the grocery store because the frosting is sickeningly sweet and I’ve never liked it. But now that I know the wonder of delicious, homemade buttercream and all the other flavors you can incorporate, I fight for the corner piece!!

Anyway, back to the cream cheese frosting. This is the simplest recipe you could imagine (which makes it easy to replicate without ruffling through a crazy folder/binder/recipe card holder!), and it’s better than any other cream cheese frosting I’ve ever had – homemade, store-bought, bakery-made, you name it. No matter what recipe I am following… if it goes with cream cheese frosting, I turn to this recipe.

The carrot cake itself in these cupcakes is also nicely moist and delicious, thanks to one of my favorite bloggers (especially for cupcake recipes) – Annie’s Eats. While it doesn’t quite compare to the best carrot cake I’ve ever eaten (my wedding cake) – I’d make it again with no changes. It was a crowd-pleaser and (importantly for the birthday celebration) a “me-pleaser”! Some people think it’s weird that I make my own birthday cake/cupcakes… but I promise, I enjoy it! As long as they come out good and someone else does the cleaning

Carrot Cupcakes with Cream Cheese Frosting

Cake recipe courtesy of Annie’s Eats; frosting a Build Me Up Buttercream original recipe

Ingredients

For the cupcakes:
2½ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoons ground cinnamon
½ teaspoon grated nutmeg
1/8 teaspoon ground cloves
½ teaspoon salt
1 pound (6-7 medium) carrots, peeled (or 1 bag baby carrots)
1½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups vegetable oil

For the frosting:
1 stick (8 tablespoons) unsalted butter, softened
1 8-ounce package cream cheese, softened
1 box (about 4 cups) confectioners sugar, sifted
1 tablespoon vanilla extract

Directions

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups).  You might have to run them through the food processor a few times, until they are small and thin. Add the carrots to the bowl with the dry ingredients and set aside.  Wipe out the bowl of the food processor and fit with the metal blade.  Process the sugars and eggs until frothy and thoroughly combined, about 20 seconds.  With the machine running, add the oil in a steady stream through the feed tube.  Continue to process until the mixture is light in color and well emulsified, about 20 more seconds.  Transfer the mixture to a large mixing bowl.  Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

Scoop evenly into the prepared cupcake liners, filling each about 2/3 full.  Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, cream together butter and cream cheese in a stand mixer fitted with the paddle attachment (or mix in a large bowl with an electronic hand mixer). Add vanilla extract and beat until combined (5-10 seconds). Slowly add the confectioners sugar in batches, mixing after each addition, until frosting is smooth and to your desired thickness. Pipe or frost cupcakes as desired.

Makes 24 cupcakes.

These cupcakes were a big hit! I even made half of them into mini cupcakes (use a mini cupcake pan and liners, cut your bake time in half and double the yield!) – because we all know that when something is miniature, the calories don’t count.

Happy birthday to us!