Sugar Cookie Cupcakes - Creme De La Crumb. Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting.
I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!).
Buckeye Cupcakes. Buckeye Cupcakes We have had such a super busy and fun weekend! Andrew’s mom and brother came to visit us and we went to the Ohio State vs. Illinois game in Champaign, Illinois yesterday. Since we live in Peoria, Illinois we can’t make it back to Columbus, Ohio to see the Buckeyes play as much as we wish. So when we found out that they were playing the University of Illinois in Champaign we just had to go! Growing up in Columbus, everyone lived and breathed the Ohio State Buckeyes. Yesterday we jumped in the car and made the hour and a half drive to Champaign, Illinois for the game. Dark chocolate cupcakes with a peanut butter ball in the middle and topped with a creamy peanut butter frosting.
Yield: 24 cupcakes Prep Time: 30 minutes Cook Time: 20 minutes Ingredients: For the Peanut Butter Ball Filling: 2/3 cup confectioners' sugar 1/2 cup creamy peanut butter 2 tablespoons unsalted butter, softened 1/4 teaspoons vanilla extract Directions: One Year Ago: Vanilla Glazed Apple Cookies. Milk and Honey: Brown Sugar Butterfly Cakes with Caramel Creme Fraiche. I've been away on holiday in beautiful South Australia. Did you miss me? I missed you guys so much I consoled myself with cake nearly every single day. I visited every cake shop and bakery I saw and sampled their sweet delights with you in mind. Really, I did. I ate Bee Sting Cake in Victor Harbor and I stood slack-jawed and wide-eyed as I perused the beautiful array of macarons, tarts and Black Forest Cakes in Hahndorf . I ate Coffee Cake in McLaren Vale and savoured theee best Greek Vanilla Slice in Port Elliot. So now you know just how much I missed you, right?
Brown Sugar Butterfly Cakes with Caramel Creme Fraiche Makes 12 For the Butterfly Cakes: 100g cake flour 1/2 teaspoon baking powder 4 eggs 50g golden caster sugar 40g light brown sugar 50g unsalted butter, melted For the Caramel Creme Fraiche: 100g creme fraiche 100g whipping cream 4 tablespoons caramel sauce Make the Butterfly Cakes: Preheat the oven to 180 degrees C and line a muffin pan with paper liners.
Breakfasty Cupcakes. Toffee Crunch Cupcakes Recipe. Preheat oven to 340 degrees and line a 12 cup muffin pan with 2 1/2" liners. Mix flour, baking powder, baking soda, and a pinch of salt together in a bowl and set aside. On medium speed beat brown sugar and butter together until well combined. Add egg whites one at a time beating well after each addition. Alternately beat in flour mix and buttermilk (starting with flour and ending with flour) until smooth. Scoop batter into prepared liners 3/4 full and bake for approximately 18 minutes or until an inserted toothpick comes out clean. While cupcakes are baking cream one stick of butter in mixing bowl, add teaspoon of vanilla, 2 tablespoons of french vanilla liquid coffeemate creamer and slowly mix in 4 cups of powdered sugar until desired piping consistency. Cannoli Cupcakes. All the deliciousness of a cannoli without the frying mess!? Yes indeed. These cupcakes are complete and utter bliss! I have a total weakness for cannolis so I was so excited to see they come in cupcake form.
I love all things pastry and all things cupcake and these are the best of both worlds combined into one decadent, out of this world dessert. If you haven’t tried Mascarpone cheese (which makes up half the cannoli filling for the cupcake) then you must! Then one up close and personal pic. Wanna bite? Ingredients 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1 cup granulated sugar 1/2 cup salted butter, at room temperature 2 large eggs 1 1/2 tsp vanilla extract 1/2 cup sour cream Cannoli Topping 2/3 cup Mascarpone cheese 2/3 cup Ricotta cheese, strained slightly* 5 Tbsp powdered sugar Sweetened Chocalate Whipped Cream 1 1/2 cups heavy cream 1/2 cup powdered sugar 2 Tbsp cocoa powder 1/2 tsp vanilla extract 3 Tbsp mini semi-sweet chocolate chips, for garnish Directions.
Wicked (Wizard of Oz) Cupcakes. Italian Cream Cupcakes. Rule of Life #346: When you go out to the movies, the man in your life is NOT supposed to pick what you watch, unless it is their birthday OR you secretly bought THESE shoes and lied about the price (which I haven’t done, but have contemplated) at which point, you are consumed with guilt, and need to ease your troubled mind. Neither of which had occurred the other day, but I found myself being talked into going to see a movie I KNEW I would totally hate. But my husband insisted that it looked good, he knew we would like it, the previews were awesome (Seriously– they pick out the few best parts and smash them together…ALL previews look good!!) So I finally agreed, but not without adding my smidge of martyrdom and extracting a promise of whatever popcorn and candy I wanted.
Well. Twenty minutes in, the movie was awful. Homeboy was straight up sleeping. One time I think he was almost kind of snoring, but I have no proof because he stopped before I got my iPhone out to video it. P.S. A cupcake for every day of the month. The struggle. SCORE 119 The cone of happiness SCORE 114 I'll have a German Shepherd, shaken, not stirred.
SCORE 114 Seriously, you won't regret it. SCORE 123 My 2 cats are quite special. Pegman vs. Blog Archive Champagne Cupcakes with Sweet Champagne Buttercream Recipe. On Friday night, I finished season six of Mad Men. At 2am. About a week after starting the season. On Netflix. On my wifi tv, my phone, my elliptical, and of course on my laptop (in just about every room of the house). And while none of those were even options a decade ago, they are all of course completely “normal” now, right?!? I mean, I don’t even blink an eye nowadays when a friend asks what show they should “start” next in April.
Or when someone says they watched an entire season of House of Cards in 2 days. Well, to harken back to the good ol’ days when Don Draper and his family would have sat together around a “set” to watch a show, at a designated time each week, no computer in the house, but perhaps with an Old Fashioned in hand, I made a simple shrimp saute to share with you today inspired by the classic cocktail. Read more This week has been one of those perfectly normal weeks that makes me adore life. Meals shared with friends every day of the week. Read more Read more You guys. Recipe: two (exactly two!) chocolate cupcakes | Brett Bara. I have a strange relationship with sweets.
I’m kind of obsessed with making them, but I’m not really that much into eating them. I don’t have a big sweet tooth (I’ll take wine and cheese over cookies almost any day of the week). And when I do get hit with a sweets craving, it’s usually short-lived. Like, if I bake a batch of something sweet, I usually take one bite of it and I’m done. And since I live alone, that usually means I’m left with a whole lot of something sweet on my hands. It has always been my dream to come up with a recipe that would bake just a teeny tiny something, just a single serving of a delicious homemade treat–just enough to scratch the itch and nothing more, nothing less.
This seemed like an impossible dream, but I decided to give it a try. I believe this may be the greatest thing I have ever done in my life. First things first, don’t even bother getting out your measuring cups. While you’re at it, leave the mixing bowl in the cupboard too. Beer & Pretzel Cupcakes. Beer and Pretzel cupcakes- fork required.
I know it may sound like an odd coupling, but it’s really such an awesome combination. The pretzels give the whole ensemble a saltiness that balances the rich chocolate ganache frosting and also provides a nice crunch to the softness of the cupcake crumb. Beer & Pretzel Cupcakes If you are not a beer fan you can easily flip these to be chocolate and caramel pretzel cupcakes (see notes). And of course you don’t have to take the time to chop the pretzels into shards like I did. The first few that I made were simply piped and finished like the Toffee Crunch Cupcakes from here, but that didn’t seem like enough pretzels to me, so I ended up with what you see here. A few notes: Beer & Pretzel Cupcakes Preparation: Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven.
Ingredients: Cupcake (adapted from Alice Medrich) Ganache Frosting 3/4 cup heavy cream4 tablespoons butter1/4 teaspoon vegetable oil14 oz. chocolate, chopped Assembly: Snickerdoodle Cupcakes | Tara's Multicultural Table. Merry Christmas everyone! I made these Snickerdoodle cupcakes for our family that visited with us for an early Christmas last weekend. The base is a cinnamon vanilla cupcake, topped with cinnamon cream cheese frosting and sprinkled with cinnamon sugar. With about 2 tablespoons of cinnamon total in the recipe, it is perfect for cinnamon lovers. This recipe makes quite a few cupcakes, 24-28. It is easily halved if you don’t have a lot of people around and want closer to 12. Ingredients 1 1/2 cups all purpose flour 1 1/2 cups cake flour, sifted 1 1/2 tablespoons cinnamon 1 tablespoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 1 3/4 cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 1 1/4 cups milk Frosting: 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 1 teaspoon vanilla extract 1 teaspoon cinnamon 3 cups powdered sugar, sifted Topping: 2 tablespoons sugar Preheat oven to 350 degrees F and line 24-28 muffin tins with liners.
Sweet Potato Cupcakes with Toasted Marshmallow Frosting. And the Fall-soaked recipes continue... I was almost defeated by egg whites yesterday. I don't think I've ever been so annoyed by my own failure to read a recipe carefully, and ended up completely wasting 8 egg whites. EIGHT. I know they aren't the most pricey items to deal with - but it still felt like throwing quarters in the garbage when I wasted a batch.
You see, I read the recipe wrong, and added egg whites, sugar, AND vanilla together on the stove to heat before whipping them into marshmallow. I ended up making the recipe over again - halving the ingredients (luckily I bought extra eggs this week at the grocery store, so I had about 4 left to use). Speaking of sweet potatoes - they are amazing in cupcakes. These would be such a fun way to add sweet potatoes into your Fall meal (even Thanksgiving if you're already thinking that far ahead). Oh, that's right: toasted. Sweet Potato Cupcakes with Toasted Marshmallow Frosting Ingredients: cupcakes: 2 C all-purpose flour 2 t baking powder 1.
Pumpkin Eggnog Chocolate Cupcakes with Pumpkin Cream Cheese Frosting — Roxana's Home Baking.