When your friend suggests something like a cupcake-a-thon, you have little choice but to say, “YES!” After watching the Martha Stewart cupcake show a few weeks ago, my friend Dustin decided a party was in order. Me, Dustin, Sara, and Steven were each assigned a cupcake from the show to bake. We were also assigned a season of the year and had to come up with our own corresponding cupcake. The other party guests were to pair our cupcakes up and a suitable alcohol. The result was Cupcake-a-Thon, an amazing night for everyone involved.

I was assigned the chocolate/chocolate cupcake and made the Mexican chocolate cupcake briefly mentioned on the show. Because my season was spring, I chose to make a blueberry cupcake with little bluebirds on top. The Vosges chocolate I used really did make the Mexican chocolate cake amazing and Vosges makes so many surprisingly delicious flavors (the ginger wasabi one is to die for). My bluebirds in their nests weren’t exactly Martha Stewart quality, though for my first time, I was happy with how they came out.

Sara was assigned vanilla/chocolate and made the Boston cream pie cupcake from the show. For one of her first times making cupcakes from scratch, I couldn’t believe how beautiful they came out. She made everything from the custard filling to the ganache from scratch and they had the perfect sheen to them. Because Sara’s season was summer, she made a strawberry lemonade cupcake, which had the most amazing frosting and will definitely be made again come the warmer weather.

Steven made the chocolate cupcake with vanilla French buttercream from the show and they basically looked like they came straight from a cupcake shop and were obviously one of the party favorites. He also made a chocolate cupcake with pumpkin spice frosting to correspond with his Autumn season. You know how I feel about all things pumpkin, and this cupcake did not disappoint at all. I will be begging for this recipe (or a special delivery) when next Thanksgiving rolls around (OK fine, September. That’s when I start my pumpkin spice eating spree).

And Dustin made the beautiful Sweet Revenge Mexican vanilla cupcake from the show, right down to the parchment paper finish. This was the party favorite, for obvious reasons (looks+taste, what else could you ask for?) He also made what can only be described as an Italian dinner cupcake for his season of winter. The cupcake was made with tomato sauce and ricotta cheese and had a gorgonzola frosting. Many of the party-goers were a bit wary of having such an obviously savory cupcake, but once we tried it, we were amazed. It would be the perfect accompaniment to a pasta dinner and I could have eaten quite a few if there weren’t so many others to be consumed.

The cupcakes were cut in half and placed on Dustin’s amazingly designed and labeled plates.

Each of the cupcakes was also expertly paired with a beverage by Chris, Allison, Ryan, and Meg. Everything from wine to tequila to beer to Dom Perignon. The drinks all matched the cupcakes pretty perfectly!

Sara and I wore our awesome Tres Ladies cupcake t-shirts to the party…obviously.

We all had to score each other’s cupcakes, which was a lot harder than I thought it would be. Not only was everything delicious, but by the time I got to the last of the cupcakes, I could barely eat another bite.

What could be better than cupcakes, perfectly paired drinks, and good friends? This was one of the most fun nights I’ve had in a while and the group of us are already talking about having similar foodie parties every month.

By the end of the night, I swore I wouldn’t be eating cupcakes for a long, long time. But then I brought them home for my family to sample and may have snuck a bite or two (or three? Maybe?). Thanks, Dustin, for such a fabulous party idea and for planning it so well. I can’t wait to see what we come up with next!

*Steven took most of the beautiful cupcake photos seen here. He is a far better photographer than I am!

23 Responses to "Cupcake-a-Thon!"

  1. VeggieGirl says:

    Fabulous cupcakes!!!

  2. Ryan says:

    No mention of the night’s entertainment? Oh well.

    Amazing night, great post Suse.

  3. Happy cook says:

    I love all the cupcakes why was i not invited for the party then i would have been lucky to eat all those delicious cupcakes.

  4. Sassy Molassy says:

    Um, these all look so amazing! And some of the recipes look pretty in depth (mexican choc cupcakes). Very impressive!

  5. Sara says:

    they were all so good!

  6. Alisa - Frugal Foodie says:

    Those all look incredible!

  7. Rachel says:


  8. D.Todd says:

    I still have a kitchen of like 60 cupcakes. I didn’t even get around to frosting an entire batch of vanilla ones that I deemed too small for the a-thon.
    Steven and I came up with a brilliant idea for the next one! Emails to follow!

  9. steven says:

    this is great susie! i can’t wait for our next food-a-thon…

  10. susan says:

    You have the best get-to-gethers ever.

  11. alexa - cleveland's a plum says:

    what a great event! so fun.

  12. nicoleantoinette says:

    It’s posts like this that make me go: “Ah, I wish I lived near Susie!” and then immediately say “But I’d be SO FAT,” haha.

  13. Ben says:

    That sounds like my kind of party with bunches of cupcakes and alcohol! LOL I love your pictures 😀

  14. Legally Brunette says:

    Congrats on the feature, Sues and Chels! I think I’m going to have to make this an exception to the short-term no-carb rule in my house for some homemade cupcakes. Of course, this is after I broke it last weekend to make crepes, thanks to you two!

  15. Anonymous says:

    Please post the recipe for the “Italian dinner cupcakes”!!! I never would have thought to make a savory cupcake, but it sounds good!

    Love your blog by the way!

  16. Lippy says:

    Simply asked, is there anything you guys don’t do well?

    Do ya ship?

  17. D.Todd says:

    Savory Italian Dinner Cupcakes:

    The point is to use what you have for your italian dinner, so if you have a thin sauce and sundried tomatos, use that, if you have chunky spaghetti sauce and lots of spinach, use that. I imagine you could even do a pesto version, or an alfredo one! The batter holds its own with additions or subtractions, so don’t worry about them delfating or being super dense. They are practically impossible to mess up!

    2 3/4 cups all-purpose flour
    2 tbsp. baking powder
    pinch of salt
    4 lightly beaten eggs
    1/2 cup olive oil
    10 oz Spaghetti Sauce (I prefer really chunky spaghetti sauce and used one with lots of roasted red peppers)
    1/2 cup finely chopped watery veggie (I used more red peppers to go with the sauce, but you could use celery, onions, spinach, or the like)
    1/4 cup finely chopped mushroom (you could also use more of the veggie listed above, but I think the mushroom added lots of moisture, but kept it’s firmness
    1/2 cup shredded Mozzerella cheese (not lowfat or nonfat, it doesn’t melt correctly).
    1 Handful gorgonzola or feta crumbles (optional)
    3/4 crushed garlic clove

    1 sm plastic tub of ricotta cheese
    1 Handful of gorgonzola or feta crumbles
    1/2 cup Mozzerella Shredded cheese, or Italian Blend cheese
    1 tblsp Italian seasonings to taste, I have this great parmesean, basil, rosemary and thyme mix
    1/4 crushed garlic clove

    Preheat the oven to 350 F (175 C). Grease a 12-cup muffin pan or line with cupcake liners.
    In a medium bowl, mix all ingredients at once, no order necessary. This should all be mixed by hand, not with any sort of electric mixer, all lumps, bubbles and chunks should be left as is. Do not overblend.

    Spoon the mixture into the prepared pan, filling to 3/4 in pan or 2/3 to 3/4 in the liners. Bake for 15-20 minutes. I do the touch test for cupcakes to see if they are done, if you push it and it pushes back, they are done. If they dent, then cook longer. Do not over cook. Remove pan from the oven and remove the muffins to a cooling rack immediately, so they don’t continue cooking in pan. I use the end of a spoon upside down along the edge and sort of toss them into an oven mitted other hand.

    While those are baking I mix up the frosting, again this is all by taste, if you want it really garlicky add more, if you love basil, go for it. Mix all ingredients together by hand, no mixer, it will appear really airy and with tiny lumps. You could also add some sun dried tomatos if you have them on hand, or some finely chopped spinach, or very fine veggies for color.

    I usually chop off the muffin top and toss on a big dollop of frosting, then place the muffin top back on, sometimes squirting a little bit on top, too. The picture above was garnished with a chive.

    Serve cupcake warm, with the frosting chilled or room temperature. Store in an airtight container for up to 3 days, or freeze for up to 3 months without frosting on them.

    Works best as a side dish to lasagna or baked ziti, because you already have all the ingredients!

    Makes 2 dozen.

  18. redheadedjournal says:

    Great looking cupcakes!

  19. Alya says:

    This is a great idea for get-togethers instead of being bored from our usual hangouts.

  20. Alya says:

    Oh and I forgot to mention that I tagged both of you Sues and Chels in my last post.

    No pressures, feel free to do it or ignore it. 🙂

  21. Babycakes says:

    fab idea, looks loads of fun and the cupcakes look different. I had a similar party and it was great, but the cupcakes all were pretty much the same.

  22. Donna-FFW says:

    These look wonderful. Looks like you all had a blast.

  23. JSD says:

    Keep on the good work. For those cupcake lovers, take a look at this short animated film that i have post on my blog.

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