Atelier d’été – Cupcakes tout tomate & Îles flottantes au concombre et au chèvre La semaine dernière, j’ai eu la chance d’être invitée par Tomates & Concombres de France à un atelier de cuisine animé par la pétillante Louise Denisot. Nous avons concocté les recettes qu’elle avait créé pour l’occasion en compagnie de plein de bloggeurs que j’adore (Pascale Weeks, Sandrine, Requia, Audrey, Dorian…). Tomates et concombres gorgés de soleil et recettes bien fraîches, tout ce que j’aime en été ! Nous avons donc préparé des cupcakes tout tomates délicieux et des îles flottantes au concombre et au chèvre très rafraichissantes. J’avais organisé un petit brunch sur ma terrasse samedi, j’avais tellement adoré les cupcakes à la tomate de Louise que je les ai refaits pour l’occasion en mini cette fois. J’avais prévu un autre message pour aujourd’hui mais mes copines m’ont tellement réclamé la recette que je n’ai pas trop eu le choix… Merci à Louise Denisot et à l’équipe Tomates & Concombres de France. .
Chocolate Chip Cookie Dough Truffles I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I don’t like ‘em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them.
Hey, there’s wrong with a little booze in your cupcakes every now and then, right? Admittedly, I’m not much of a baker, but every now and then I can pull off something that’s just pure awesomeness. Hence these amazing margarita cupcakes. They’re a little bit of work, but trust me, these are well worth it. I think they’re perfect for a night with the girls – or do what I do, down about six of them on a stressful day after the kids are in bed. This recipe combines the best of both worlds: eating sweets and booze. Margarita Cupcakes & Masshole Mommy - StumbleUpon
It’s September, so apples are on the brain, can you tell? With apple cards, candy apples, yarn apples, I can’t seem to get enough. Well, as I was browsing Pinterest, which I’m addicted to, I came across this post from Muses of Megret on baking your cupcakes into Valentine hearts. It’s such a cute and clever way to bake these! It sparked a thought that this method would also make the perfect shape for an apple as well. So here are apple cupcakes, cute as ever!
I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess.
It’s a Nutella nation lately. Nutella is everywhere: in cookies, on toast, topping graham crackers and being baked into brownies. This time I baked it into the cupcake and then topped the whole thing off with more chocolate and hazelnut spread. Take it a step further and pipe some unaltered Nutella straight into the center while the cupcakes are still warm before frosting. You’ll have the ultimate Nutella cupcake surprise.Nutella Cupcakes with Nutella Buttercream and a Nutella Middle Nutella Cupcakes with Nutella Buttercream
Dirty Girl Scout Cupcakes You will need the following ingredients: Mocha Cupcakes 1 cup extra strong coffee 1 cup unsalted butter 3/4 cup unsweetened cocoa powder 2 cups all purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream Mint Chocolate Filling 8 ounces semi-sweet chocolate chips 2/3 cup heavy cream 1 teaspoon mint extract Irish Cream Frosting 8 cups confectioners sugar 1 stick unsalted butter & 8 oz cream cheese at room temperature 6 tablespoons Irish Cream
Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match.
Cupcakes Three Ways Recipe 8 tablespoon(s) (1 stick) unsalted butter, room temperature, plus more for pan 1 3/4 cup(s) all-purpose flour (spooned and leveled), plus more for pan 2 teaspoon(s) baking powder 1/2 teaspoon(s) salt 3/4 cup(s) sugar 2 large eggs, room temperature 1 teaspoon(s) pure vanilla extract 1/2 cup(s) whole milk Vanilla, raspberry, or chocolate buttercream Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners.
Preheat the oven to 350 F. Line muffin pan with paper liners. In a medium bowl, whisk together the flour and cocoa powder. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes.
Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever Recipe
My kids have been running around the house like chickens with their heads cut off. Tornados really. I don’t know if it is because we got our usual winter snowstorm in early spring, or if they are just tired of being in the house. Maybe a combination of both.
I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno.
I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about!
On the verge of sounding too excited about these cupcakes, I'll just get my excitement out now, so I can write calmly for the rest of this post. Ready? ohmygoshthesearethemostamazingcupcakesintheentireworld!!!! Okay, I feel better now. In case you couldn't already tell, these cupcakes are incredible. Chocolate Chip Cookie Dough Cupcakes - StumbleUpon