Contestants in the 2nd Annual Ithaca Cupcake Baking Contest on Saturday came up with innovative and fun designs and tastes—congratulations to these winners of Special Awards!
Best Youth Cupcake
Natalie McCaskill-Myers
Can’t Believe It’s Vegan!
Erica Brath
Most Unique Frosting
Amy Fuhr
Most Inspiring Cupcake
Beth Goelzer Lyons
Brightest Flavor
Star Utter
Best Theme
Patti Meyers (and Hudson)
Classiest Cupcake
Aušra Milano
Most International Cupcake
Maggie Chutter
Most Creative Flavor
Kim Englehart
Richest Cupcake
Mary Sever Schoonmaker
Fluffiest Cupcake
Lynn Sokolowski
Healthiest Cupcake
Lianna White
Most Locally Inspired Cupcake
Sadie Hays
Pretty in Pink
Hannah Cohn-Manik
Cutest Cupcake
Jessica Adams
Best Dressed Cupcake
Geneva Moreland
Natalie McCaskill-Myers’s entry: “Unicorn cupcake with an “S” for Sophie”—caramel coffee pumpkin with a cardamom cream cheese frosting
Erica Brath’s entry: Kirsch-flavored black forest cupcake with chocolate and cherry topping
Amy Fuhr’s entry: Vanilla cupcake filled with key lime pie on a graham cracker crust topped with meringue and a raspberry
Beth Goelzer Lyons’s entry: Chocolate chip cookie dough-filled vegan chocolate cupcake with cookie dough frosting and topped with a chocolate tree
Star Utter’s entry: Lemon cupcake with buttercream frosting
Patti Meyers’s entry: My Father’s Dragon Tangerina Cupcakes—tangerine-flavored cupcake with blue and white striped dragon decoration
Aušra Milano’s entry: Chocolate cupcakes with cocoa nibs, chocolate ganache filling, and rose-scented vanilla cream cheese frosting
Maggie Chutter’s entry: Baklava cupcakes—phyllo dough cupcake with honey cinnamon frosting
Kim Englehart’s entry: Chocolate bourbon cupcake with smoked coconut bacon, maple frosting and caramel bourbon sauce
Mary Sever-Schoonmaker’s entry: sea salt caramel-filled chocolate zucchini cupcake with chocolate meringue buttercream frosting garnished with cashew toffee bark
Lynn Sokolowski’s entry: White chocolate macadamia cupcake with raspberries and white chocolate buttercream frosting
Lianna White’s entry: Gluten-free carrot raisin walnut cupcake with a frosting made from cashews, cream cheese, vanilla and maple syrup
Sadie Hays’s entry: The Black Diamond—cabernet franc and raspberry ganache-filled chocolate cake with vanilla chevre frosting, topped with Indian Creek raspberries and a white chocolate “Cayuga Lake” sail
Hannah Cohn-Manik’s entry: Vanilla cupcake with raspberry meringue buttercream frosting
Jessica Adams’s entry: Chocolate cupcake with Oreo frosting
Geneva Moreland’s entry: Blackberry-filled chocolate cupcake with vegan cream cheese chocolate sage frosting topped with fresh sage
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