Cupcake Wars

I know it’s been a while, but here is the post I’ve been meaning to write finally. Nope, it’s not a recipe. Even better, a stunning and exquisite presentation of some pretty talented cupcake bakers around my area! We held the competition at a carnival & it’s funny because this marvelous idea popped up randomly during one of our planning meetings for the carnival. I, myself, was very surprised at the extent to which people decorated their cupcakes. Not only that… But the stands as well!!

When the judging time came near to discern the cupcake winner, it was pretty intense. Groups of people stood near the door in huddles waiting for the results. Friends, family, even the bakers themselves as well… No news came for a while. While it was quite noisy outside, me and the other judges were quite busy at a serious task. Tasting all the cupcakes that is. I didn’t think it would be difficult with only 8 competitors, but it was more time-consuming considering we had to discuss each cupcake, pros and cons. We already knew who each cupcake belonged to, so we asked the bakers to come in, one at a time, and describe their cupcake to us and answer any questions we had. It was quite the experience. Y’all should have seen the judges table where we split the cupcakes. Haha what a mess. Anyways, onto the cupcakes themselves :)IMG_7454One of the display tables with a variety of four cupcakes, all displayed differently. These varied from lemon cupcakes to cotton candy even! I absolutely love the creativity that each competitor demonstrated.IMG_7456The second table with the remaining cupcakes. Not all can be seen, but detailed pictures are coming after! Four different cupcake entries were here as well.IMG_7458Rose patterned Red Velvet Cheesecake cupcakes (YES there was indeed cheesecake inside- toooo yummy) & Chocolate Espresso cupcakes. Gotta say, these two cupcakes are my favorite combos ever :)IMG_7437These were 4 different cupcake flavors submitted by the same baker. They range from Red Velvet Cream Cheese, Reeses, Cinnamon, and even Strawberry topped with Cotton Candy.IMG_7452Beautiful Lemon & Raspberry Cupcakes with Lemon filling as well!! Lovin’ these healthy choices. Definitely make you less self conscious as you eat one after another of these cupcakes hahaIMG_7438Yet another creative entry which were topped off the mocha flavored icing along with those addicting chocolate sticks! My favorite flavor-espresso!!

IMG_7451Creativity hands down for this one! This competitor went all out and even designed a humongous styrofoam cupcake along with a colorful Candy Land-like stand with a glittery water interior to compliment the many toned Cotton Candy Cupcakes topped with fondant. Yes, they were just as beautiful inside as well.IMG_7440Dense & moist Lemon Cupcakes with a curd filling. The top was done creatively with chocolate molded swirls, assorted berries, and coarse sugar as well!IMG_7445Lemon Meringue Cupcakes blowtorched to give them the toasty look. A very light and healthy choice as well, although I prefer the other type of icing to this light meringue one.IMG_7443At LAST… The Winner of it all went to these Moist and delicate Chocolate Chip Cupcakes stuffed with Choc Chip Cookie Dough inside as well! The cookies on top were homemade too! This entry was submitted alongside to the Lemon Meringue Cupcakes on top ^^^. The other two places went to the extravagant stand of Cotton Candy Cupcakes as well as the Lemon Curd Cupcakes topped with the chocolate molds and berries.

Hope you enjoyed this medley of fanciful desserts. Do you have a cupcake that you would enter into a competition? Which of these ones was your favorite?

The Formidable Fried Ice Cream

Fried Icecream?!?! How is that even possible you may ask. Won’t the icecream melt when you fry it?? I always had this in the back of my mind to try, but when one of my friends made it recently I decided to give it a shot. It’s a very easy and simple recipe by the way and tastes just amazing!

Oh and no, the ice cream does not melt because it will be at a really low temperature after you have kept it in the freezer for about 3 hours or more.

Fried Ice Cream


  • 1 quart ice cream
  • 3 cups corn flakes
  • 1 cup shredded coconut
  • 1 1/2 tsp cinnamon
  • 2 eggs
  • 1 tbsp milk
  • 2 cups vegetable oil
  • Optional- strawberries, honey, chocolate sauce (decor)


  1. Make 5 scoops of ice-cream and put them on a baking sheet lined with wax paper. I also made 8 mini ice cream scoops as well for mini desserts. Freeze for an hour.
  2. Meanwhile, put the corn flakes in a plastic bag and crush them.
  3. Add the coconut and cinnamon and shake the ingredients to combine. Set aside.
  4. Take a shallow bowl and whisk together the two eggs with the milk.
  5. Now remove your ice cream from the freezer. Roll it in the corn flakes mix and then coat it with the eggs. After that, coat it with the corn flakes mix again. (You can shape them with your hands to make them more of a ball shape)
  6. Put your ice-cream scoops back in the freezer for about 3 hours or overnight.
  7. Heat oil until it is medium-hot so about 365 degrees. You can drop one corn flake into the oil and see if it gets brown on the edges within 20 seconds to test if it is ready or not.
  8. Remove the ice cream balls from the freezer and fry them for only 20-25 seconds. Place on a plate lined with paper towel to absorb the oil.
  9. Serve immediately!


Some Step By Step Pictures

The Corn Flakes Ready To Be Crushed

Crushed Cornflakes

The Corn Flake Mixture Including the Cinnamon and Unsweetened Coconut

The Coated Mini Ice Cream Balls Ready To Be Frozen!