Champagne Cupcakes with Champagne Buttercream - The Curvy Carrot. Happy New Year’s Eve to everyone!
I hope everyone spends the evening celebrating the end of another year safely. I can feel it….2011 is going to be a big year! The theme for my year, personally, has been that I have given life my best. I accomplished several things during 2010…both professionally and personally. In January 2010, I accepted a fellowship position in my dream specialty and will be moving in six months to the East Coast to begin the final phase in my (seemingly never-ending) training. Thank you to everyone who has been so supportive: co-workers, friends, family, “internet” friends, and mentors. To celebrate the end of a year and the beginning of a new one, I decided to make these cupcakes, which I had bookmarked last year…knowing that they would be fantastic for a New Year’s Eve celebration. And, now, for the spun sugar embellishments. Champagne Cupcakes with Champagne Buttercream Servings: About 20-22 cupcakes Ingredients For the cupcakes 2 and 3/4 cups all-purpose flour. Peanut Butter Cup Brownie Bottom Cheesecake.
Brownie Crust: 1.
Heat oven to 350°F. Grease 9-inch Springform pan with butter. 2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. 3. 4. Cheesecake Filling: 5. 6. Cinnamon Toast Crunch Cupcakes. New Photo from my cookbook “Your Cup of Cake” The Story: Whenever I see cinnamon sugar, I tend to laugh at myself a little bit.
When I was 10 years old, I remember being in the kitchen on a Saturday morning and making myself a piece of cinnamon sugar toast. But our little glass jar of cinnamon sugar was empty. I promptly walked down the long hallway to my brother in the TV room and asked, “Paul, how do you make cinnamon sugar?” And he said, “Think about it.” Cinnamon Toast Crunch Cupcakes Ingredients Cinnamon Cake: 3 eggs 1/3 cup oil ¾ cup buttermilk 1 teaspoon vanilla extract ¾ cup sour cream Vanilla Cake Mix (not white cake mix) 1 ½ teaspoon cinnamon (There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it) THE BEST Chocolate Cake.
Ever! This is really the best, most moist, most rich, most chocolatiest cake I’ve ever made. I know there are other chocolate cakes out there that claim to be the best. Folks, let me tell you, I’ve tried them. And I can still assure you that this one, no really, THIS one…. This one’s the best. Are you ready? Here’s your ingredients for the cake.
You know what the best part about this cake is? All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl or larger is perfect, but be warned, one of those 8 cup mixing bowls is too small. Then stir in 2 cups of chocolate chips– pictured here are regular sized chocolate chips. Now, pour your batter into your cake pan of choice. I like to bake my cakes in two, 9-inch pie pans. Oh man… It’s so hard to not just rip into right now while it’s warm and fresh out of the oven… But wait! While it’s cooling, we’ll make The Best Buttercream Frosting Ever. Here are your ingredients for the frosting. Buttercream Frosting. Chocolate layer fudge cake. Red Velvet Cupcakes Recipe.