Fabric First...How I start the design process and a delicious cupcake recipe for the holidays.

I've had clients ask, "How do you start designing a space"

I begin each design by choosing fabrics that set the tone for the entire space. With thousands of options, I find the perfect match for my client’s style, palette, and budget. From there, everything else falls into place".

See how it all comes together!...

Design Concept Finished...

Contemporary Family Room Design including Navy and Neutrals

Pumpkin Cupcakes with Salted Caramel Buttercream by Marcella Dilonardo Oct. 2020.

For the pumpkin cupcakes: 

• 1 1/2 cups light brown sugar, packed 

• 2 large eggs, room temperature

• 1 cup fresh or canned pumpkin puree

• 1/2 cup vegetable oil

• 1 teaspoon pure vanilla extract

• 1/2 cup whole milk

• 1 3/4 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg 

For the salted caramel buttercream:

• 2 cups unsalted butter, room temperature

• 5 cups powdered sugar, or to taste

• 1 teaspoon pure vanilla extract

• 1/4 cup salted caramel, store bought or homemade 

• 1/2 cup whipping cream (optional)

• Pumpkin candies, for topping

• Flaked salt, for topping 

For the pumpkin cupcakes:

• Preheat oven to 350(F) degrees. Line 18 cupcake tins with cupcake liners. 

• In a large mixing bowl whisk together the brown sugar, eggs, pumpkin, oil, vanilla & milk. 

• In a separate mixing bowl sift together the flour, baking soda, salt, cinnamon, ginger & nutmeg. Add the flour mixture to the pumpkin mixture & stir until a smooth batter is formed, about 60 seconds. 

• Evenly divide the batter amongst the prepared cupcake tins & bake for 20 to 22 minutes, until the top bounces back to touch. Let cool completely before frosting. 

For the salted caramel buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugar, vanilla & salted caramel until fluffy, about 5 minutes.

• Add the whipping cream & beat until just incorporated, about 60 seconds. 

• Transfer frosting to a piping bag fitted with a star tip attachment & pipe swirls onto each cupcake. Top with a candied pumpkin & a pinch of flaked salt. Enjoy!