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Last week, I was fortunate to be invited by Tomatoes & Cucumbers of France to a cooking workshop led by the sparkling Louise Denisot. We have put together the recipes she had created for the occasion in the company of lots of bloggers that I love ( Pascale Weeks , Sandrine , Requia , Audrey , Dorian …). Tomatoes and cucumbers and sun-drenched recipes very fresh, everything I love in summer ! So we prepared delicious all-tomato cupcakes and very refreshing cucumber and goat cheese floating islands. I organized a small brunch Saturday on my terrace, I so loved the cupcakes and tomato Louise that I have redone for the occasion into a mini this time. I had planned another recipe for today, but my friends asked me for this recipe so I just had to give it to you ...
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.
The moment I saw these cupcakes I knew I HAD to make them. Unfortunately, I have this feeling about almost every cupcake recipe I see (not to mention all other desserts). I am saving recipes at an alarming rate, but thankfully, I have a wonderful outlet for my baking – the teachers’ lounge at Ben’s school! I can bake my little heart out, sample the results, and send the rest to school with Ben.
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.
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 <p style="text-align:right;color:#A8A8A8"></p>
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.
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.
Cupcakes are a blast. They’re easy to make, easy to transport and serve, and they’re delicious. They make awesome gifts and great last minute treats for a kid’s homeroom or the office. A lot of people put more thought into decorating them than they put into the actual recipes they use. While any cake mix will do, sometimes there are better options that will make a big difference in how your cupcakes are received and remembered.
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.
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.
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