Yum. Sprinkles almond dark chocolate cupcake for my 35th birthday.
Sprinkles. I ❤ Sprinkles. Mark this one off my 35 for 35 list.
Of course we judged our respective cupcakes with our best Cupcake Wars‘ Chef Florian Bellanger impersonations.
Mr. Cooper selected a milk chocolate cupcake with chocolate sprinkles. He did not say in a heavy French accent, “I do not like this cupcake.” My almond dark chocolate cupcake with flakes of almond was the clear winner. No contest. Well done. Thanks for the birthday treat, Candace Nelson.
Next time, I would like to try the strawberry cupcake. It wasn’t on the rotation schedule. Darn, we have to go back.
There is also a Sprinkles Ice Cream shop next door. We could only handle so much awesome in one day… maybe next time. 🙂
Pineapple Walnut Crunch Cake
This is my version of a “dump cake” as my sweetie loves pineapple.
Here is what you need:
- 1 box of yellow cake mix
- 1 can of crushed pineapple
- 1 can of pineapple tidbits
- brown sugar
- 1 stick of butter
- chopped walnuts
Dump both cans of pineapple in a large baking dish. You have to use two cans or it won’t work.
Sprinkle the cake mix on top of the pineapple. Do not stir!
Cut pats of butter and put them on top of the cake mix. Also, crumble brown sugar on top.
Lastly, top with chopped walnuts on top.
Bake for 35-40 minutes at 350 degrees.
Serve warm with or without ice-cream.
Refrigerate left overs. This tastes awesome cold. (I won’t tell if you eat dessert for breakfast).