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Let me start off this post by apologizing for not having my Weekend Wrap Up yesterday!
I spent the entire morning studying for our real estate exam, and then I was finally able to make it into the kitchen to make today’s recipe. By the time I got everything made, I barely had any time left to my day, and then from there I was occupied with cooking dinner and taking and editing pics.
Yes…excuses, excuses…but I figured if I was going to miss a post, it should be one that doesn’t necessarily include yummy goodies. Right?
Oh, and please also let me apologize for the quality of my photos in this post. I ran out of natural light and my in-laws only have fluorescent lighting in their home. Fluorescent bulbs are awesome if you want to save energy and a few pennies on your electric bill, but they are a straight up nightmare for photo shoots.
I just thought it would be fantabulous to make mini cakes in Halloween colors.
It’s the perfect time of year for that, right?!?
Plus, there are only thirteen days left until our 1 yr wedding anniversary, and we had cupcakes at our wedding and the colors you see here are very consistent with the color scheme of our big event as well.
I’ll tell you all about it AND show y’all pictures on our actual anniversary (the 29th), I pinky swear.
So with this “recipe” all you will need are a few simple ingredients and you will be good to go. Oh, and you also have a choice as to how you would like to make these as well.
You can make tiny layer cakes or cuppity cakes with a chocolate glaze.
That choice is up to you.
Oooor…you can do what I did and make both because you are absolutely unable to make a logical choice because you are so frickin’ terrified you will make the wrong decision and will end up regretting the way you did it and you will drive yourself bonkers wondering why-oh-why did you have to do it that way instead of the other way?!?
So…yeah…I did both.
And then I made a chocolate glaze out of Splenda because there are people in our house who can’t have sugar, but if you don’t like Splenda (which isn’t my first choice, trust me) and you don’t have a hundred trillion dollars to buy Stevia that doesn’t leave a bitter aftertaste when used in large quantities, then I’d suggest you make your glaze using sugar or make a super thick fudgey frosting instead.
But I don’t have the patience for that kind of nonsense…especially when I have a perfectly acceptable chocolately glaze just begging to be drizzled over my splendidly beautimus cups and cakes.
Getting to know you…
Do you prefer cupcakes or a slice of cake?
Will you make just the cupcakes or both?
What were/will be your wedding colors?