Happy Valentine’s Day!

I’m a fan of all Hallmark-inspired holidays. They never shy away from the two things that this site focuses on.

But I’m a particularly huge fan of Valentine’s Day. One could even call it the patron holiday of bubs and sprinks. A day when I can rock my pink and red and white. A day when I can justify a perma-sugar coma. A day when everyone should share the love as much as they possibly can!


In honor of our [brand] new patron holiday, we’re rebooting an old favorite, with a brand new audience. I was hosted by Afternoon Live this week, and I doctored up a batch of Spicy Red Velvet. This was actually the very first recipe I ever made for bubbles+sprinkles. I would like to think today’s turned out a heck of a lot better than 2013’s 🙂 As always, huge thanks to Tre and the show for having me. It was a total blast. You can check out the video and recipe, here. 


Looking for help with your future sugary treat needs? Feel free to reach out to hello@bubblesandsprinkles.com or take advantage of the form at the top of the page. Remember that all orders this month will benefit Planned Parenthood. I would like to continue contributing profits from this site to charities who could really use it. Have an idea for a group that would really appreciate it? Let me know!

Hope that everyone has a wonderful Valentine’s Day!



One Year Later…

And some change 🙂 Sorry for being MIA, it’s been an adventurous couple of weeks. Still on the road but finally have a minute to sit down and think about what this year has meant to me. As far as Bubbles and Sprinkles goes, I’ve honed my craft, remembered my love of writing, found theraputic me-time in the kitchen and learned so much about the art of sparkling wine. I’ve fallen more and more in love with the idea of what this business will eventually be and I’m excited about what I’ll learn in the years ahead.

Lessons learned (that may or may not translate into real life)-

  • Frosting piping bags are amazing. Next up- to buy new tips and play around with texture. (No real life applications here)
  • Remember that projects like this stem from personal passion, they’re not a chore. Get excited.
  • Be patient. If it doesn’t work the first time, take the time to do it again.
  • Don’t pour boiling corn syrup down the drain. You will ruin the plumbing. (None here either)
  • Accept help. Meet new people, apply what you learn and watch your craft improve.
  • What you create can be as big as you want it to be. Put in the hours, focus on your vision and be proud of everything that you achieve.

No better way to close the circle than to re-create the very first cupcakes on this blog- Spicy Red Velvet. Talk about a then and now.

old spicy red velvet

(June 2013)

spicy red velvet 1

(June 2014)

This flavor will always be close to my heart, and one of my favorites. It was a go-to when friends and family requested batches of cupcakes this past year and I noticed subtle differences as I played around with different brands and quantities of ingredients. This particular batch was for a red-letter-day at work and I wanted to go all out for my team.


Cupcakes (makes 12)-

  • 2 1/2 cups baking flour
  • 1/2 cups Dutch cocoa
  • 1 1/4 cups white granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 3 tsp Siracha
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla


  • 16 oz powdered confectioners sugar
  • 8 oz cream cheese
  • 1 tsp vanilla
  • 1/4 cup heavy whipping cream

Pre-heat oven to 350 and line cupcake tin. Set aside. Combine cupcake ingredients and beat until smooth. Bake for 20 minutes. Whip frosting ingredients and frost cooled cupcakes. Dust with rainbow sprinkles and enjoy every, dang, bite.

bouillat 1

Louis Bouillot Cremant de Bourgogne Rose – Perle d’Aurore, was a natural choice for this week. It’s a French sparkler made outside of the Champagne region- in Burgundy. It’s a creamy blend of two of my favorites- Pinot Noir and Chardonnay. Teeny, tiny bubbles, which for some reason in my mind, perfectly complemented the teeny tiny rainbow sprinkles on the cupcakes. Rich, rich strawberry flavor. When you see Red Velvet, many still question what the dominant flavor will be. With this batch, it’s cocoa through and through, and what better celebratory combination than strawberry and chocolate?

Hope everyone has a wonderful week!



Red Velvet and a Fruity Cava

It seems like a month for classics and this week was no exception. I’ve done a twist on a red velvet before, my very first foray for Bubbles and Sprinkles actually, but this week I tried to stay true to the classic recipe. The only difference being that I substituted vegetable oil for butter (what!?) and added a teaspoon of white wine vinager for zing. They turned out a little crispier on top than I would have liked but the vegetable oil did add a good dose of moisture through the rest of them.

red velvet 1

Like peanut-butter and jelly, I had to top these with their frosting partner-in-crime, cream cheese. Cream cheese frosting is my personal favorite and it’s hard to screw up since cream cheese is a great complementing taste to a wide array of desserts. I seem to frequently make far too much sooo if anyone is looking for a pound or so of cream cheese frosting to snack on this week, I got ya.

red velvet 2

red velvet 3

Montsarra Cava is perfect for heavier flavors like chocolate or cupcakes that have a little bit more spice to them. On the palate there are flavors of cream and apple. The bubbles keep going but the finish is extremely crisp, with a little bit of almond flavor. There are three different varieties in this Cava- Macabeo, Xarello, and Parellada, all of which came from the Montsarra Vineyards in the Penedes region of Spain. Lot’s of fruit and sweet flavors in this bad boy, perfect for light, salty appetizers as well as red velvet cupcakes.

montsarra 1

Hope everyone has a wonderful week!