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Recently I saw a memory pop up on my Facebook feed and it showed me the party that started me on this journey. Three years ago I created my first flavor, Pineapple Upside In, for my niece’s birthday. Here I am, three years later, still just a small on-demand cupcake business run from home but with 41 different flavors to my name! I’m okay with not being a small business during this COVID pandemic, as I have not lost my passion thanks to a huge downturn in orders. Maybe it’s time I finally take the next step as one of my biggest supporters/cheerleaders recommends and join Instagram! I’m sorry I’ve been so remiss in keeping everything up to date, but it’s finally done except for one picture. And the link from my website to Facebook has been restored so if you’ve browsed my page, please follow the link. Better yet, send me an email for an order so we can meet in person and I can start adding those pops to my page & site! Thank you to EVERYONE for all their SUPPORT! Sweeney’s Cupcakery is still here to satisfy your sweet tooth needs. 🙂

Orange Creamsicle

Green Tea Honey

Pina Colada

As promised, I continue to create new flavors to test my abilities and boy did each of these do just that!  The green tea & honey cake was a challenge to find the right balance of tea infused liquid for the honey cake base.  Making sure that the lemon whipped cream frosting didn’t come out too light tasting or too chemically was a task as well.  Orange Creamsicle was almost made with a buttercream frosting for a Cupcake Wars-esque challenge at work.  Then it came to me…what better way to make it light and creamy tasting than dual flavored whipped cream icing?!?!  It was a SMASHING hit and won me the contest which was pretty much just for bragging rights.  Pina Colada was interesting as both cocnut and pineapple are such delicate flavors that you have to find ways to make them stand out.  Thankfully, having them both in the batter and as a filling make that summer pool drink taste shine liek the sun on a sunbather’s back.  The toasted cocnut was a genius touch as it helps break up the texture with a mild crunch and takes away a touch of sweetness.  The marble drip icing cake was probably the most challenging.  If you don’t get the colors added right away and pour it IMMEADIATELY over the pre-frozen cake you end up with a globby mess.  I also learned that you don’t want to try and add a ton of color as it will overpower the icing and nothing comes out.  That was almost an expensive mistake!  I’m thankful though for each of these experiences as they continue to make me push myself to try newer things and never give up.  Something I hope that my children soak up as they watch and help me with these recipes.

As the name implies, I specialize in cupcakes.  Thankfully I’ve had several patrons over the last seven months who have set me challenges.  From a large wedding cake tower to a rainbow hued tie-dye painted birthday cake, I’ve enjoyed every single one.  They have all helped me experiment with flavors and techniques and taught me so much about my passion.  I’m looking forward to what the remainder of 2019 will bring!!  There will be a marble drip birthday cake along with a fondant draped flag painted cake for a very special Soldier who will be marking his 20 years of service.  : )

With the start of September came the frenzy of everything Pumpkin Spice…and I joined the following by creating my Pumpkin Spice Walnut cupcake.  Every person that has tried it has fallen in love and several orders have been placed for this treat!  Coming up in the next few weeks will be my version of Banana’s Foster (with a REAL Foster’s sauce!!) and Mississippi Mud cupcakes.  I’ll be having sample days on two different Saturday’s.  Make sure to follow me on Facebook to get the Event details!!  To find me just search for Heather Sweeney and add the profile picture of the cupcakes.  TTFN!