One Bowl Vanilla Cupcakes For Two. Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl!
I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1/4 cup flour. Pumpkin & Brown Butter Blondies. Vegan Chocolate Cupcakes. As my heart beats for dark chocolate, my father's heart beats for milk chocolate. Milk chocolate is a soft spot for him, a weakness he owns up to with his head held high. He is the man who pours too much chocolate syrup onto his ice cream, sneaks handfuls of chocolate chips from the freezer when he thinks no one is looking, and enjoys his version of s'mores when we sit around a bonfire—Hershey's chocolate sans marshmallows and graham crackers. After dinner, my father and I dig through the cupboards like addicts, seeking out chocolate in any and every form to satisfy our cravings. Perhaps the chocolate gene is inherited.
When I started baking, my father was excited about all the chocolate treats that would line the countertops. The chocolate cake and cookies and ice cream would bring a smile to his face so wide that when I look back on it I'm reminded of a child at Christmas time. However, the period of bliss was temporary. These Vegan Chocolate Cupcakes are a chocolate lover's dream. Faux Hostess Cupcakes. Last weekend, a friend of mine boldly went where many many men have gone before. He turned 30. I suppose it gets us all at some point. As I await my birthday, I know there's no point in hiding, but it's not easy to accept that it may be time to act like a grown-up. So, instead, let's eat cupcakes reminiscent of childhood! At a bar! Copycat Hostess CupcakesFrom Cinnamon Spice and Everything Nice1 cup flour6 Tablespoons unsweetened cocoa powder1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt113 grams / 8 Tablespoons butter, softened1 cup sugar2 eggs, room temperature1 egg yolk, room temperature (use the white for the cream filling)1/2 teaspoon vanilla1/2 cup boiling water Whisk together flour, cocoa, baking soda, baking powder and salt.
After filling cupcakes, spread a thin layer of chocolate ganache over the top. Chocolate Ganache 100 grams semi-sweet chocolate, choppedScant 1/4 cup heavy cream Warm cream for about 10 seconds in microwave. Classic Icebox Cake. I have an affinity for old things. Vintage dresses, creaky old houses, boots from the flea market, random old family photos I find in the street…I dunno…I dig it all. I think it’s because I like things with history and stories attached…stuff that’s aged. I just, myself, don’t want to be aged. I confuse myself. Icebox Cakes have a bit of history. Can we talk cake deets? Again, two ingredients: Nabisco’s Famous Chocolate Wafers and whipped cream. I have a few pro-tips. Since there are only two ingredients, both are important. On the East Coast I hear Publix is the place. And obviously, you can make your own, but isn’t the charm in a cake like this that you don’t have to turn on the oven?
Yeah, I think so too. Next, the whipped cream…easy, right? BUT if you use heavy whipping cream, it’ll hold. Seriously, I might be making this overly complicated–it’s just that I want yours to turn out perfect too, because I haven’t been this excited about a dish in forever. Seriously. Classic Icebox Cake. Homemade Ding Dongs. Hi! I have a weekend project for you: Ding Dongs. Yeah, it’s like that. Nothing complicated about them…maybe a little time consuming…maybe just a tad.
Nothing too major, though. Can I walk you through it? Let’s do this together. You’ll need some wax paper and a pencil. Brew some strong, hot coffee and pour it over chocolate. Per usual, there’s the typical flour, cocoa, dry ingredients sifting that’s necessary. While the cakes are cooling, you’ll want to make the ganache and 7-minute marshmallow filling. This is when the fun begins!
P.S. Flip the cake cut-out over, and taking a knife (or smaller cutter), cut out a smaller hole in the center. And replace the hole. Gently turn it over, and using a pastry brush, lay on the ganache. Since this lacks all the chemicals, they’ll be messy when you eat them. Xo Adrianna Homemade Ding Dongs Cake recipe slightly adapted from Smitten Kitchen Yields 15 ding dongs Print this recipe!
1. 2. 3. 4. 5. Seven Minute Frosting Recipe from Epicurious Ganache 1. 2. Oatmeal Chocolate Chip Mini Cupcakes with Cookie Dough Frosting. These cupcakes could never be muffins. They could never be chillin’ in the world frosting-less. Some of them sunk strangely and some broke a little when I took them out of the pan. …but don’t worry, once these guys are frosted they’re lovely! And once you’re eating one you’re happy! You see, they bake up cookie-like.
Oatmeal Chocolate Chip Cupcakes {makes 33-ish minis} Recipe from How Sweet Eats Ingredients: 1 large egg3/4 cup loosely packed brown sugar2 t vanilla extract1/2 cup (1 stick) unsalted butter, melted + cooled1 1/4 cups all-purpose flour1 1/4 t baking soda1/2 cup rolled oats1/4 t salt1/4 t cinnamon2 T milk1/2 cup mini chips Directions: Preheat your oven 350°F and line a few mini cupcake tins with paper liners.In a large bowl, whisk together the egg and brown sugar. Cookie Dough Frosting Recipe from here + Annie’s Eats Yay! Scandalous. Tagged as: chocolate chip, cookie dough frosting, cupcake, cupcakes, mini, oatmeal. The Nifty Foodie » Blog Archive » Red Velvet Swirl Brownies. Is it just me or is it a blogger baby boom lately!? Happy times in the bloggy world, and I can’t get enough of it! I just love when someone announces that their family is growing, and the nosy person in me especially enjoys reading all about their pregnancy journey. It’s just completely cool to me.
While I’m no momma (except to a crazy fur ball), I just love babies. I especially love that I can hold them and go crazy over their cuteness until they finally decide that I really suck with holding them, and then I can just hand them back off to their mom/dad. Today, we’re holding a shower for Erin of Erin’s Food Files. I ended up eating three of these. And I’m on a diet. Actually, I could have easily eaten the whole pan, y’all. Congratulations Erin! To see what other bloggers are contributing to Erin’s virtual baby shower, check out this post! 1 Minute Microwave Cupcake | Domestic Fits. Microwave mug cakes first cake into my consciousness about 10 years ago through the pre-facebook existence of the email forward. I found them to be completely smarmy, the culinary equivalent of a Jerry Springer episode. My first though was, “Oh, yeah like I need QUICKER ways to get fatter.” Email deleted. But then I found myself in my new place, without the gas turned on yet, but with a new microwave and the urge to celebrate.
I caved. I made my little family microwave cupcakes to celebrate the move and the fact that I was finally back in a kitchen. The secret to making these Smarmy Mug Cakes in cupcake form, is the baking cups. Smarmy Mug Cake, Cupcake Edition 1/4 cup dark chocolate chips 2 tbs butter 1 egg 1 tbs oil 1 tbs milk 1/4 cup sugar pinch of salt 2 tbs cocoa powder (unsweetened) 2 tbs flour 1/8 tsp baking powder Frosting: 1/2 cup (4oz) cream cheese 1/4 milk 1/3 cup powdered sugar (plus more if you want it sweeter) 2 tbs cocoa powder (Makes 3) Eat immediately.
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Gooey Butter Strawberry Shortcake. At one of my first jobs, I’d get so bored that getting up to refill my water was the highlight of my day. It was even better when the ice machine on our floor was broken, because then I got to go on a little mid-afternoon odyssey, if you will. The quest for ice was full of exciting choices: should I try the break room upstairs or head down to the cafeteria? Should I take the stairs or elevator? Yep, it was straight out of Indiana Jones. I finally started doing this thing where around 1 o’clock, I’d think to myself: “It’s 1 o’clock!
Thankfully, I love my current job and don’t have a spare moment to count down the hours of the day. Really, though, I need summer told hold off a bit while I finalize my summer to-do list. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. I’ve always loved strawberry shortcake, but this Gooey Butter Strawberry Shortcake is a new take on the summery dessert. It’s rare to find a treat that manages to be so decadent and summery at the same time.
What are your summer plans? P.S. Gooey Chocolate Skillet Cake Ice Cream Sundae. Gooey Chocolate Skillet Cake Ice Cream Sundae The only time I’ve lived away from my hometown was during my sophomore year in college when I moved to Beaufort, a small town on the coast of North Carolina. I lived there for a few months before traveling for a month down the Eastern seaboard to study marine zoogeography. That semester changed my life, and I’ve continued to process the memories over the years. Periodically I’ll share stories here on Willow Bird Baking from that time. In a week’s time we would be sitting in the hot black night, lit by a strand of round bulbs on a bustling restaurant patio in Key West. Having not glanced in a mirror even once for days, I would be unaware of my white blonde hair, my dark sienna face.
That was in a week’s time. I climbed in the canoe quickly, trying to look like I had an ounce of a clue. My eyes constantly skimmed the surface of the water, waiting to catch sight of the crocodile I felt sure must be following our canoe Tick-Tock style. Peanut Butter Brownies. I sat down this morning to bake something and started looking through cookbooks I’ve been wanting to try out. I have several new ones and haven’t had time to bake from any of them yet. Maybe I’ll show you the ones I have next time and you can tell me which one to start with. I can’t decide. I love them all. But deciding wasn’t my problem so much this morning because everything fun I wanted to make called for an ingredient I didn’t have. Ugh. And I wasn’t going back out to the store. Luckily, I had peanut butter. And chocolate chips. I pretty much always have those two. So I decided on peanut butter brownies. With chocolate chips … I started by adding a half cup but then finished with a full.
Taxes are due Tuesday (yuck) so treat yourself (yes). Spoon please. These are perfectly fabulous just like this but I thought I would frost them too. I had more chocolate chips I needed to use up – you know – since I need to go to the store anyway. Yes – over the top and completely unnecessary. Enjoy! P.S.