Foodstirs is a monthly baking subscription box. Every month, you’ll receive family-oriented baking kits made with premium and real ingredients, free of preservatives, artificial dyes, and flavors. The mixes use organic and non-GMO ingredients when available.
Your subscription will start with the kit indicated on the subscription information page!
The theme for January was Sprinkled With Love Cupcake. When the treats have a holiday theme, this subscription typically comes way in advance of the holiday, so you’ll have it not only in time to make for the holiday itself but also in time for pre-holiday parties if you like. This month’s theme is obviously perfect for a Saint Valentine’s Day baking project.
As always, Foodstirs provides organic mixes and contains no artificial ingredients.
The box includes a card letting you know the ingredients needed, tools, baking time, quantity, etc.
I like that it breaks down the ingredients you need twice (the second time being what you need at home). The kit includes all dry ingredients and decorative items — you supply eggs, butter, and other dairy when needed. When making Foodstirs, you’ll always want to have butter and plain Greek yogurt on hand, as these are almost always required.
The information card also has useful tips written on it – usually, there is a factoid and a couple of options for adding some extra flair or flavor to your creation.
The box includes complete nutritional and ingredients information. You will like the ingredients – never anything artificial, and the ingredients are primarily organic with only natural food dye. Nutrition information covers only what is provided in the kit – they don’t state the nutritional profile of the prepared food once you’ve added the required butter, eggs, yogurt, etc.
The instructions. They are step by step with a photo for each step.
Here’s everything that was in our box!
The kit included a tiny heart-shaped cookie cutter for cutting out the cupcakes. I found it handy to use a pair of pliers for extra leverage, as I had to rely on twisting and tilting the cutter to separate the heart from the cake below it.
The cupcakes are to be frosted, so the shape of the whole isn’t critical – the hearts are for decorating the top of the cupcake, so it was important to keep those as intact as possible.
The hollows in the cupcakes were filled with sprinkles. A dollop of frosting sealed them in. Both the frosting and sprinkles are naturally colored, so the hues are gentler than what you typically see in artificially dyed versions. I used the entire pouch of red dye for the frosting, and it still only turned a relatively pale, purplish pink.
We finished the cupcakes by placing or heart-shaped cut-outs on top.
When sliced into (or bitten), the cupcakes revealed their hidden sprinkles. The kids loved these cupcakes! The big kids were a little disappointed that there were no sprinkles… until they bit into the cakes! Our youngest really liked the cake portion, eating every crumb (and he is usually a frosting fiend who ignores the cake).
Did you do Foodstirs this month?
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