My Recent Revelation + Rainbow Cupcake Explosion: Lemon & Cardamom


It has been such a good summer... nay, pretty much just an awesome year. I can't exactly put my finger on all the reasons why except that I am so much more optimistic. Sometimes I can get so caught up in where I want to be and in all I hope to achieve that I forget to enjoy the process. What I'm realizing though, is that the process is the most rewarding part.. The highs and lows, successes and mistakes... I have a plan for the future but am not allowing my varied pace dictate my joy in life. I have gone back and forth in my creative focus, trying to narrow down how I want to brand myself. Guys it's hard! Food Photographer... Wedding... Lifestyle... Travel... I can't help that I enjoy doing it all! I am an artist. A creative that loves to perfect all I do in photography and style the hell out of beautiful food and products. Where am I at? Well, recently I've learned to accept that it's okay to just saturate yourself in the creative learning process. It's okay not knowing. You don't have to have all the answers. In time, the more I give of myself artistically and the less I give into worry, the better and more focused my craft will be. SO... here's to accepting where I'm at, taking on new challenges, photographing my heart out and sharing a bomb cupcake recipe with you all!! ...Made specifically for a special baby shower, cause guys... MY SISTER IS PREGNANT.



  • 1/2 cup butter, softened
  • 1.5 cups granulated sugar
  • 2 cups cake flour
  • 2 tsp ground cardamom 
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • pinch of salt
  • 1 cup milk of choice
  • 3 egg whites, beaten stiff

Preheat oven to 350 degrees.  

In a large mixing bowl, beat butter, sugar until light and fluffy. In a separate bowl, sift together flour, cardamom, baking powder, baking soda, and salt. Mix dry ingredients into butter/sugar mixture until just combined. Alternate dry ingredients with milk until all mixed.  Carefully fold in egg whites. Fill cupcake liners about 2/3 full with batter. Bake for 15 to 20 minutes or until toothpick comes out clean.


  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 0.5 tsp cardamom
  • 1 tsp vanilla extract 
  • zest of 1 lemon
  • 1 tsp fresh lemon juice

In a large mixing bowl, cream together the butter and sugar. Add cardamom, vanilla extract, lemon juice and zest. Once combined, measure 3/4 cup portions and add coloring of your choice. Decorate with sprinkles and all sorts of festive candies!