Snickerdoodle Cupcakes. For the Cupcakes: 1½ cups all-purpose flour 1½ cups cake flour 1 tablespoon baking powder ½ teaspoon salt 1 tablespoon ground cinnamon 1 cup unsalted butter, at room temperature 1¾ cups granulated sugar 4 eggs, at room temperature 2 teaspoons vanilla extract 1¼ cups whole milk For the Seven-Minute Frosting: 1½ cups plus 2 tablespoons granulated sugar, divided 2/3 cup water 2 tablespoons light corn syrup 6 egg whites, at room temperature For the Garnish: 2 tablespoons granulated sugar ½ teaspoon ground cinnamon 1.
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Tiramisu Cupcakes {For My Birthday Today!} Today I ring in the big 3-1.
No longer am I merely 30, but I am in my 30′s. So weird, especially since I still don’t really feel too much like a grown up And as I like to do every year, I baked something new and different to celebrate with. It sort of reminds me of being a kid when you’d bring treats to school to share with the class on your birthday (did anyone else do this?). This is me bringing treats in for the class and sharing with all of you :) Since today I am en route to a Florida vacation with my Chief Culinary Consultant (woo!) Next to cheesecake, tiramisu is one of my all-time favorite desserts. These cupcakes are absolutely, insanely delicious and really taste just like tiramisu! One year ago: Peanut Butter-Fudge CheesecakeThree years ago: Caramel-Topped FlanFour years ago: Oreo Cheesecake. Lemon Meringue Cupcakes Recipe.
Summer has simply flown by.
And if I’m being honest, the fact that I am back at work today makes me want to cry a little – or a lot. I’ve enjoyed working on the blog full time and have certainly disrupted my normal school year sleeping habits. I’m trying to get back into a normal routine, so I woke up super early on Friday morning and decided to whip up some summery cupcakes. It was pretty much a desperate attempt to hold onto my last weekend of summer. Ferrero Rocher Cupcakes: Rich Chocolate Cupcakes with Hazelnut. Kimberly of Kimberly C Baking emailed me about the idea of a Ferrero Rocher cupcake.
After I wondered, “What the heck is a Ferrero Rocher?” I looked up Ferrero Rocher on Wikipedia and declared it a great idea. We talked about her idea for a bit and Kimberly suggested that we both bake different styles of Ferrero Rocher cupcakes and blog about it; another great idea. I was on board still never having tasted the chocolate behind the gold foil. I picked some up and and gave it a try. Pumpkin Pie Bites & bakerella.com. I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving.
They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities. Then, stuff each one in a mini muffin baking pan. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top.
When they come out of the oven, they’ll be puffed up like this. But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. Cute! Peanuts in My Coke: Cocoa-Cola Cupcakes with Salted Peanut Butter Frosting. “I remember when no one was lookingI was puttin' peanuts in my Coke.” - "I was country when country wasn't cool. " We all have food traditions that are specific to our geographical location. I am a citizen of the Southeastern United States, and my residence is just outside the Great Smoky Mountains. I could tell you about a number of traditional and odd-sounding foodstuffs that I grew up on; eggs scrambled with crumbled cornbread, cushaw pie, chocolate gravy... but this post is dedicated to a simple southern snack that I remember fondly: peanuts in Coca-Cola.
When I was a kid I would ride to the gas station with my dad in his old beat-up work truck. While he filled the tank, I’d go inside the mini mart with a few dollars he’d given me and get a couple of Coca-Colas (in glass bottles) and two bags of salted peanuts. Once back in the truck, the ritual began. This cupcake is an homage to that nostalgic treat. Preheat the oven to 350F.