Here we are again! It's December, and we are in the middle of cupcake wars.

Our bread section has been wrapped up and quick breads, muffins and cupcakes are in the works in our kitchen. Cupcake wars is really the first time the students are able to show off their creative side. They start out by choosing one of five different cupcake bases: carrot, lemon, vanilla, chocolate and red velvet.

Next, I show them how to make a basic butter cream and use professional grade gel colors and flavored oils, with an emphasis of matching the proper color flavor combinations. They are shown several ways to pipe out the butter cream to make them all look great.

At this point, we evaluate the cupcake and discuss ways to make it more appealing to their customers, and they formulate their final design. They will be judged in three categories — fastest selling, most creative and staff favorite.

This Friday, they will compete to see whose flavors come out on top. If you are interested is purchasing some, the sale starts after school (2:05 p.m.) in the New London High School gym lobby. Each cupcake will be $1, and all proceeds will go to help provide holiday meals for families of New London.

On Saturday, we will be out teaming up with the New London Police Department and New London Fire Department for our first annual toy drive. We will be at Toys R Us in Waterford from 9 a.m. to 1 p.m., collecting toys for the children of New London. Please stop by, say hello and drop off a gift. 

On Dec. 19, we will start getting our 50 meals all set for families in need, and they will be delivered later that week. If you are interested in donating food items, stop by the Whaler Café, or if you want to make a monetary donation, send it to the High School C/O Whaler Café Holiday Fund. 

Wrapping up the month, we will be making all kinds of holiday cookies. Watch for us on WTNH 8's "Good Morning Connecticut" at 7 and 7:45 a.m. on Dec. 18. 

I hope you all have a Happy Holiday and look forward to talking with you next month!

Vanilla cup cake recipe

Yield 12 standard cupcakes

Dry ingredients

5.25 oz All Purpose flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

5.25 oz Sugar

Pinch of salt

Wet ingredients

2 eggs, beaten 

1 1/2 teaspoon vanilla extract

1/2 cup oil

1/2 cup milk

Method

1. Preheat the oven to 350 degrees. Place all of the dry ingredients in a bowl: flour, baking powder, baking soda, sugar and salt. In a large bowl, combine the wet ingredients: beaten eggs, vanilla extract, oil, and milk. Slowly add the dry ingredients into the wet ingredients, and stir until everything is mixed in. Don't over mix.

2. Place 12 cupcake liners into the cupcake pan, and fill each one 1/2 to about 2/3 of the way up. Bake for about 14-16 minutes. The actual time will vary from oven to oven. The best way to see if they are done is to insert a wooden toothpick in the middle, and when you remove it, there should be nothing on it. If there is batter on it, put them back in for a few minutes. Remove from oven and allow to cool for a few minutes before taking them out of the cupcake pan. Allow them to cool for a few hours before trying to frost them.

3. For the frosting: Once cooled, use your favorite frosting and decorate the cupcakes.