Peach Cupcakes


Summer is coming to an end, what a better way to end summer than with some Peach Cupcakes!


You will need:

For cupcakes-

– White box cake mix

-eggs, water and oil per box directions

-1/4 cup peach preserves

-2 peaches, peeled and chopped

-cupcake liners or cups from our August box

For frosting-

-red and yellow food coloring

-1 cup butter, softened

-1 packet Taylor & Colledge Vanilla Bean paste from August box (or about 1 teaspoon vanilla extract)

-5 tablespoons peach preserves

-3 cups confectioners sugar

-peach slices, or jam for garnish

Mix cake mix according to package directions for cupcakes, fold in peach preserves and fresh peaches.  Fill cups or a muffin tin with liners 2/3 of the way full.  Using the cups from our box?  Just place on a cookie sheet and bake right in them!  Bake according to box, or until toothpick inserted in center comes out clean.  Cool completely.  For frosting, combine all ingredients and mix on medium speed until combined.  Add 1 drop of yellow food coloring, and 1 drop of red and mix.  Continue to add food coloring one drop at a time until desired color is achieved.  Add frosting to a piping bag and frost cupcakes.  Garnish with fresh peach slices.  You can even create a cavity in frosting and fill with remaining peach preserves! 

Don’t forget if you need more cups, you can purchase in our store or in our Etsy shop!

We hope you enjoy the rest of your Summer!  Happy Baking!




Vanilla Bean Whipped Cream



Who doesn’t love fresh whipped cream?  It is so easy to make!  I loved the Taylor & Colledge Vanilla Bean Paste from our August box and thought it would be perfect in whipped cream!   Add this fresh whipped cream to your favorite fresh fruit, ice cream and more!  You can even layer in push pops for a fun treat, try with fruit or mini cupcakes!

You will need:

~ 1 cup heavy whipping cream

~ 1 heaping tablespoon confectioners sugar (add more if you prefer)

~ 1 packet Taylor and Colledge Vanilla Bean Paste (you can also use a little extract if you do not have paste)


In a bowl, beat whipping cream with an electric mixer (or a stand mixer) on high until soft peaks form.

  Add in sugar and vanilla bean paste, beat until fully mixed.  Look at how pretty all those little black vanilla specks are!  Store in refrigerator.


~Happy Baking!

Want more ideas on what to make with your Vanilla Bean Paste?  Visit Taylor & Colledge here

Patriotic Frozen Yogurt Cups



Summer sure if flying by!  4th of July is one of my favorite holidays.  If your schedule is like mine, there is not much time in between the kids, work and all the other things that make life so fun.

Try making these super easy frozen yogurt cups this 4th of July.  The kids will love to help and eat, and you don’t have to feel bad since they are good for you too!

You will need:

  • Your favorite granola
  • Your favorite yogurt – I used Greek strawberry, blueberry and raspberry
  • Mini cups from our June box
  • Fresh sliced strawberries, blueberry, raspberries or any fruit you desire



Place your cups on a cookie sheet.  Fill the bottom of each cup with granola, about 1/4 of an inch.


Stir yogurt in a small bowl until completely mixed.  Fill each cup 1/2 – 2/3 full.  Garnish with fresh fruit of choice.


Place in freezer for at least 3-4 hours.  Keep frozen until ready to serve.  Just peel paper cup away and enjoy!


All of us here at My Bakers Box wish you and your families a Happy 4th of July!!

~Happy Baking!

Lemon Loaf


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This lemon bread is perfect for a light dessert or for Easter morning! You will need: 2 eggs 3 tablespoons lemon juice 1/8 teaspoon lemon oil (from our March box) 1 1⁄2 cups flour 1 teaspoon baking powder 3⁄4 teaspoon … Continue reading

St. Pattys Day Mint Cocoa Gifts



Who doesn’t love St. Patrick’s Day, and hot chocolate?  Hot Cocoa is a great homemade gift you can make!  For our February box, we thought it would be fun to feature Hot Cocoa Gifts made with our mini gold baking cups, wooden spoons, bags and ribbon.  These are perfect for kids!  We made them with white chocolate and semi sweet chocolate, my boys liked the white hot cocoa.  Try both and let us know what your favorite is!!

~Happy Baking!

You will need:

  • 8 oz. chocolate, chopped (we used white chocolate and semi sweet)
  • Leprechaun Sprinkles, featured in our February box
  • 2-3 tablespoons powdered sugar (depending on taste)
  • 2-3 drops Creme De Menthe oil (depending on taste), featured in our February box
  • 6 mini gold baking cups, featured in our February box
  • 6 wooden spoons, featured in our February box
  • Cellophane bags and ribbon, featured in our February box


Melt chocolate according to package directions, we used a double boiler.  Stir chocolate until completely melted. 


 Add 2-3 drops of the Creme De Menthe oil, tasting along the way.  The oil is concentrated and a little goes a long way.  Add powdered sugar, 1 tablespoon at a time until desired sweetness is achieved.  Stir chocolate until smooth.  Add chocolate to a Ziploc or a piping bag.  Pipe chocolate (snip off corner if used a Ziploc) into mini baking cup until about 1/2 full.  


Let set for about a minute, insert spoon so it is standing up.  Let set up for another minute or so, then top off with Leprechaun Sprinkle Mix. 


 Transfer to refrigerator and let cool over night.  Once firm, package each chocolate cup into bag with a tie and directions.  To enjoy, rip off gold baking cup, add chocolate to a cup of hot milk and stir till melted.  Add whip cream if you’d like and enjoy!!  Get creative, the possibilities are endless- add chopped nuts and/or mini marshmallows!


Spooky Spiderweb Cupcakes


I love the spiderweb wrappers that were in our September box- they are the perfect addition to add a bit of spookiness to your cupcakes!  I decided to make cupcakes for the boys the other day, and with 2 little boys running around the house- I am all about easy!!!  I started with a box mix and then added some Chocolate Ganache to dress them up a bit and used the Candy Writer from our September box to create some spiderwebs!

First I started with this Duncan Hines Triple Chocolate Cake Mix.  Have you guys tried this yet?  If not- run to the store now!!!  Oh my, its like little chocolate mini molten cakes!  My Grandmother used to make Chocolate Lave Cake which I loved as a kid.  This is the closest to it out of a box- yum!!!


Make the cupcakes according to package directions and let cool.  I then frosted them with store bought chocolate frosting.  I frosted them using a knife and made the frosting as flat and even as I could.  Set aside.  The Candy Writer that was included in your September box comes in solid form.  To use it, you will need to melt it first.  The easiest way is to get a bowl of hot tap water and to set the writer in there.  Knead it every so often and refill with hot water as needed till it is fully melted.  Keep the writer in the bowl of water to keep it melted as it will start to turn solid.

Next make the Chocolate Ganache Icing.  You will need:

  • 8 oz. semi sweet chocolate – finely chopped ( put in blender or food processor till fine crumbles)
  • 3/4 cup heavy whipping cream

Place finely chopped chocolate in a bowl.  In a saucepan, heat cream over medium heat.  Do not let it boil, heat it until there are little bubbles along the outer edges.

Pour cream over chocolate and stir till melted.

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Dip the top of your frosted cupcake into the ganache until covered.  Next using your writer, starting in the middle, pipe out a round circular swirl moving outwards toward the edge of the cupcake.


Next, using a toothpick, start in the middle and drag the frosting out towards the edge of the cupcake.  Repeat around the whole cupcake till you get a spiderweb!  You need to do 1 cupcake at a time, the ganache and the writer harden up pretty quick.  I found out the hard way!  If the ganache starts to thicken up, pop the bowl in the microwave for 15-30 seconds and stir.

Don’t forget, we now carry all the items from our boxes in our store!

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Happy Baking!


Mini Key Lime Cheesecake Tarts

Mini Key Lime Cheesecake Tarts

I absolutely love the mini tart molds that were included in our August box!  There are so many things you can do with them!  I am a huge fan of baking made easy with a little bit of help from mixes!  Krusteaz makes great mixes!  I love their Key Lime Bars, so I thought I would try something new with the mix.  I decided to try Key Lime Cheesecakes, below is my how to!


You will need:

-1 box Krusteaz Key Lime Mix

– Mini tart molds (included in your August box) – Don’t have enough tart molds?  Use Cupcake liners!

– Baking sheet and/or muffin tin

– 1/2 cup sugar

– 8 oz block cream cheese softened

– 1/3 cup water

– 3 eggs

– Citrus Sugar Dec Ons ( included in your August box)

– Whipped Cream


– Spay mini tart molds with non stick spray and line muffin pan with liners.  Pre-heat oven and prepare crust mix according to package directions.  Press crust mix into tart molds making sure bottom and sides are completely coated, I even pressed mix up the sides a bit in the cupcake liners.  Put molds on a cookie sheet and bake as directed.  Meanwhile, mix key lime mix as directed and set aside.  In a separate bowl, combine cream cheese and sugar with an electric mixer till fully mixed.  Fold in key lime mix.  Fill tart molds or liners 2/3 of the way full.  Bake according to package directions, or until crust is a golden brown.  Once cooled, carefully pull tart mold off.  Top each one with a little whip cream and a Citrus Sugar Dec On.

Please note – this blog and all posts are my personal opinions and views.  I have not been compensated in any way by featured products.