The Miss Cupcake Goes Public Again: Zebra Cake Debut!

Before I begin, people, please tell me that you know what a Zebra cake is? If you do not, not only do I pity your dear soul, but you have missed out on the best years of your life eating the preserved little package of goodness. Definition?

The Ever Coveted Zebra Cake: A delicious yellow cake with creme filling covered in
white icing and trimmed with fudge stripes. Twin-wrapped
10 to a carton. (Thank you

Now that you are back up to speed, I can elaborate on the life changing event of duplicating this recipe. You see, Zebra Cakes were my brother and I’s childhood. We loved them so much that we would hide them…and hide them good. Blake would hide them in the back of the fridge behind the pickles, or grandma’s old dish cupboard. I would hide them in the flour container or the oven. Then, I would turn the oven on the bake some boxed brownies and come to find out that my zebra cake was now more like a plastic cake.

I never seemed to learn.

But anyway, the past is behind me, and now I can make a delicious cupcake version. Ask Jared…he thinks it tastes like the real thing. Success.

Speaking of success…I have some exciting news.

No, I’m not pregnant. Although, the medical professionals have not asked me that for quite a while. Maybe they finally got the point?

The Miss Cupcake went REALLY public on Thursday night. The Miss Cupcake was a guest presenter for the Mifflinburg Garden Club. It changed my life. No, no…don’t worry…there is no threat of me planting a garden.

But let’s talk about these zebra cakes first…because I actually taught the garden club how to make these!

It’s pretty darn easy. I personally think it’s easier than driving your car to the grocery store to pick them up.

Bake, ice, dip. You can do that…right?

Well, at least you can eat them..we all are clearly aware that Jared can :)

Zebra Cake Cupcake (The Miss Cupcake Style)

Items Needed:

  • 1 yellow cake mix
  • water, oil, and eggs called for on the box
  • 2 TBS. sour cream

Buttercream Frosting:

  • 2 sticks softened butter
  • 1 1/2 tsp. vanilla
  • 1/4 cup milk
  • 5 1/2 cups powdered sugar

Candy Coating:

  • 16 ounces almond melting bark (or about four cups white chocolate
    melting wafers)
  • 1/2 cup vegetable shortening


  1. Preheat oven to 350* F. Line cupcake pans with liners.
  2. Combine cake mix, water, oil, and eggs, and sour cream. Mix on medium high for at least two minutes or until slightly thickened.
  3. Fill cupcake papers 2/3 full, bake for 19-22 minutes or until firm to the touch and light golden brown.
  4. While cupcakes are cooling, make frosting by combining softened butter, vanilla, and 3 cups of powdered sugar. Mix slightly for about 30 seconds. Add in milk and slowly incorporate the rest of the powdered sugar, one cup at a time. Beat on medium-high for 3-5 minutes (very important)
  5. Place icing in a durable plastic bag, snip the end, and pipe on dollop of icing on the tops of each cupcake.
  6. Make the coating: combine chocolate and shortening in a deep microwavable bowl. Microwave for 30 second intervals until smooth. Do not over-heat. This will cause the chocolate to cease up!
  7. Dip each cupcake in the smooth chocolate and let the excess drip off. Turn the cupcake and continue to let the excess drip.
  8. Garnish the tops with colored sprinkles, chocolate chips, or a lovely *chocolate drizzle.

*Melt chocolate in a plastic bag and snip a small corner to drizzle chocolate over top of the cakes!

Delicious. You can almost taste the zebra.

So back to The Miss Cupcake going public thing.

I got a lovely call from the sweetest lady ever named Nan Ruhl. She asked me if I would do a twenty minute presentation on how to decorate holiday cupcakes. I was like, ummm….YYAAAEEAHHH!

So I got there and the room was set up absolutely beautifully. Keith Phelps, the mastermind behind Country Farm and Home in Mifflinburg hosted the lovely event at the greenhouse behind the store. It was gorgeous.

AND…Justin Midkiff…my little chef friend was also a presenter. Just when I was going to talk behind his back and tell the audience that something he said was completely and utterly wrong….he popped his head out. He was still there…woops.

So, I took advantage of the man. I brought him on stage and let him do my presentation. You see, my presentation was much better than his. I’ll tell you why.

I taught people how make something using a microwave (something that everyone has)

He taught them how to make something using a deep fryer (NOT something that everyone has)

I remembered to bring a bowl to mix my ingredients in.

He did NOT remember to bring a bowl, and instead mixed it in a plastic container (fail).

I taught people how to make cupcakes (which trump everything that everyone could teach people how to make)

He taught people how to make appetizers…shhhmmpphhh

Lauren: 3 Justin: 0

Ok, his appetizers where actually amazing. Absolutely amazing. Jared ate four of them. Justin is actually kind of like a genius.

But he can’t bake…which I really like to take advantage of.

So when I talked, he did what I said. It was really kind of fun. I tend to be a fan of bossing people around.

The ladies couldn’t get enough of him.

Imagine…..125 ladies one Justin.

The lady who won Justin’s doorprize took him by the tie and pulled him next to her.

Settle down garden club lady….settle down.

And to top it off, the lovely garden club ordered my cuppycakes! That being said, I custom made 5 Christmas flavors for those lovely ladies. Don’t worry, you can have some to. Click on the Christmas Menu tab to see my lovely Christmas offerings.

Gingerbread Man. Yellow gingerbread cupcake, filled with a gingerbread man, topped with cream cheese, gingerbread sprinkles, and a gingerbread head or feet. Super cute.

I guess I should note. Jared was 1 of 1 male  guests at this event.

Summary: 125 women over 35. 1 Jared.

I love him…have I mentioned that lately?