Cupcakes at Felicia's Hive 45 in Trumansburg

We bake vegan cupcakes at Felicia's Hive 45 in Trumansburg using all-natural ingredients and no artificial food coloring. Email hivefortyfive@gmail.com to place a special order to fill your party needs, wedding dreams, and personal cravings. Ask us about gluten-free options and wedding cakes. Visit our website at www.hivefortyfive.com for more flavors, photos, and our dinner and brunch menus!

Prices start at 27.50 per dozen
"+" sign means additional cost

Salted Caramel

Mexican Chocolate with Mexican Chocolate Buttercream

Mojito: Lime Cupcake with Mint Rum Buttercream

Chocolate Cupcake with Peanut Butter Frosting

Ninjarita: Ginger-Lime Cupcake with Orange-Tequila Buttercream

Chocolate Red Wine Cupcake with Red Wine Buttercream+

Lavender Cupcake with Lemon Buttercream

Espresso Cupcake with Espresso Frangelico Buttercream

Earl Grey Cupcake with Lemon Zest Buttercream

Mimosa: Orange Zest Cupcake with Orange Champagne Buttercream+

German Chocolate Cupcake with Toasted Coconut Pecan Buttercream+

Apple Pie Cupcake with Ginger Buttercream

Cookies and Cream Cupcake with Cookie Crumble Vanilla Buttercream+

Lemon Zest Cupcake with Elderflower Buttercream

NOT vegan - $33 per dozen):

French Toast Cupcake with Maple-Bacon Buttercream

S’mores (Vanilla Chocolate Chunk) Cupcake with Toasted Marshmallow Topping

This list is not exclusive! We are happy to be creative for you and incorporate seasonal berries and tree fruits. Please alert us to dietary concerns or allergies. Cupcakes are made in a kitchen that processes nuts and wheat. Gluten-free cupcakes can be special ordered for $36-$39 per dozen. We require 1 to 3 days notice for special orders, depending on our baking schedule that week. Delivery is available in Ithaca for an additional charge. One tier and two-tiered and three-tiered vegan wedding cakes can also be special ordered.

Cocktail Cupcakes

Orange-Vanilla cupcake with Spicy Beet Goat Cheese frosting

I've become obsessed with cupcakes. For no good reason, unless baking for the pure art of it and for personal culinary advancement is a good reason. Wait, am I judging myself?

We own a bar. We serve drinks. Alcohol. Booze. A bit of food here and there, but mostly fancy-pants cocktails, and now cupcakes. I added booze to some of the cupcakes to help them fit in, but it was entirely unnecessary. We sold 125 in the first week.

Ginger-Lime Margarita cupcake with Orange-Tequila Buttercream frosting

I'm learning it's all about the frosting. Most people don't care that I refuse to use unnatural, over-processed ingredients like red food coloring or soy, or that the cupcakes are 100% vegan except when I whip local goat chèvre into the topping. Even the bartenders have become singularly focused, hiding in the kitchen like Gollum, eating the extra frosting by the spoonful and whispering "my Precious..."

Chocolate Liqueur cupcake with Peanut Butter frosting

I've created a monster. An irresistible, drink-your-dessert, cocktail-in-a-cupcake frosting-slathered monster. Welcome to a new definition of the House of Sin.

Chocolate Kahlua cupcake with Chocolate Coconut Ganache

Read about other inverted and perverted twists on cocktails in this month's Mixology Monday hosted at the Putney Farm blog.