Shelley Barrett’s cupcakes for the Christmas season include peppermint swirl, red velvet, grasshopper, snow cream, Santa’s cookie and toffee.

By Justin Averette

Shelley Barrett’s hobby has turned into her career.

Barrett started decorating cakes for family and friends several years ago as gifts. She soon found she had a knack for it, which led her to open a business in Thorsby and then Clanton.

After taking a break the last few months, she has now opened Kinzley’s Cupcakes and Confections on Fourth Ave. N. The business is named after her granddaughter.

Before opening her new shop, formerly known as The Cake Factory, Barrett was located above Edgar’s Southwestern Grill.

Barrett makes cakes, cupcakes, cookies and candies. She has several different kinds of goodies available in the store, or orders can be placed. During Christmas, she will have Santa’s cookie, red velvet, toffee, snow cream, grasshopper and peppermint swirl cupcakes available.

Her love for baking started in the 10th grade, when a home economics teacher decided to spend an afternoon teaching some basic cake decorating tips.

“Just from that one class in home economics. I just starting playing with it,” Barrett said. “I’ve been playing ever since.”

That hobby led her to baking cakes as gifts for family and friends during special occasions. She started taking her first customers about three years ago after requests. The business has constantly grown ever since.

Barrett makes 35 different flavors of cakes and cupcakes. Her favorites include pecan pie and Italian crème, though she has recipes that will appeal to any taste bud. More exotic flavors include orange dreamsicle, pina colada, peanut butter and jelly and s’mores.

Shelley’s Peppermint Swirl Cupcake


3/4 cup Crisco shortening

1 1/2 cup sugar

2 1/4 cup sifted cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon peppermint extract

1 cup Andes white chocolate peppermint baking chips

5 egg whites

Beat shortening until creamy. Gradually add sugar. Combine flour, baking powder and salt, then add to shortening mixture alternately with milk. Stir in the peppermint extract and Andes mints. Beat the egg whites until stiff peaks form. Gently fold egg whites into batter. Pour into 24 cupcake liners and bake for 20 minutes at 350 degrees.

Frosting: Cream together 1 1/2 cup Crisco shortening and one stick unsalted butter. Add 2 teaspoons of peppermint extract, blend in 8 cups of powdered sugar and enough water to make a frosting. Top with crushed peppermint candy.