Miss Make: Blue Moon Cupcakes
Ah, the collision of two wonderful things. This recipe really doesn't need very much explaining. They're cupcakes that look and taste like little Blue Moons. The cake has that faint citrus and wheat taste, and the frosting is light and airy and barely there, just like the foam on top of a beer. These would be a great crowd pleaser to bring to a Labor Day barbeque. I used a little food coloring in the cake batter because I really wanted that golden orange color of Blue Moon. NOTE: I know some of you might not be too into the idea of making icing out of egg whites. Blue Moon Cupcakes 3/4 c unsalted butter, softened 1 3/4 c sugar 2 1/2 c flour 2 1/2 tsp baking powder 1/2 tsp salt 3 eggs, room temperature 1 tsp vanilla 2 drops red food coloring 10 drops yellow food coloring 1/2 tsp orange zest 1 c Blue Moon beer 1/4 c milk Frothy White Frosting [recipe follows] small orange slices, for garnish Directions: 1. Frothy White Frosting 2 egg whites, room temperature 1 tsp vanilla extract 1 tbsp orange juice
Cheesecake in a Jar Recipe
I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Problem is, I am a big pan of picnic food. Then, a couple of friends came up with the idea of a virtual picnic. The Nature Conservancy has a website that is devoted to Picnic for the Planet. Eat Smart Be proactive, know where your food comes from and who it impacts. Eat Local Take advantage of your farmer’s market. Eat Sustainably Eat sustainable seafood — one of the only things that we eat that we still get from the wild. Eat Green Eat more fruits and vegetables — it’s good for your health and the planet’s Eat Out
Very Vanilla Cupcakes
My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1000% better! What a week it has been! A new chapter is about to unfold and you may be seeing a lot more of me. Today I’m bringing you something simple. After I shared my Easy Homemade Funfetti Cupcake recipe with you, I had many readers write to me and ask for a plain vanilla cupcake recipe. I took the funfetti cupcake recipe, tossed the egg yolk, added in an extra egg white, used vanilla yogurt, and loaded the batter with fresh vanilla bean. I bought a jar of vanilla beans at Whole Foods for only $6. Wait until you smell these cupcakes baking in your kitchen… Today’s cupcakes come from a very simple batter that can be mixed by hand. They’re sweetened with granulated sugar, left moist and soft from butter and yogurt, and their color remains impeccably white from using 2 egg whites. Like I mentioned above, I added vanilla extract to the batter as well as pure vanilla bean. Love cupcakes? Print Description
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Mint Chocolate Chip Cupcakes
Last week, Brian came home from work and said that his boss had cheated on me. Say what? Apparently said boss ate a Mint Chocolate Chip Cupcake from a local bakery and thought it was amazing. I shrugged my shoulders because I didn’t really know that an exclusivity clause came with consuming my cupcakes. Then came the words, We were wondering if you can make a better batch? My game face lasted about 2 minutes because I realized that I had no more than 1/4 cup of cocoa powder in the house. However, after a quick fridge scan, I realized that I did have all the ingredients for my favorite boxed mix recipe. I figured if anything, I could play around with mint-chocolate buttercream to get the recipe just right and then test out a scratch recipe later. Since I wanted the mint flavor to really shine through in both the cupcakes and the frosting, I took advantage of the bag of Andes Crème de Menthe baking chips that I have been taking up space in my pantry for months.
Irish Car Bomb Cupcakes Recipe
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!).
| Sitio oficial de turismo de Canadá
Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting
I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity. Well, I had my own counterarguments, and I won after all. They were very well received nevertheless. Makes 48 mini-cupcakes For the cupcakes: 2 cups (7 oz) sifted (before measuring) cake flour1 tsp baking soda¼ tsp salt½ cup sifted natural cocoa powder½ cup lukewarm water½ cup buttermilk, at room temperature½ cup water2 tsp pure vanilla extract2 large eggs, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature1 cup fine granulated sugar1 cup packed light brown sugar For the frosting: 1 lb cream cheese, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature½ cup sour cream, cold, right from the fridge2 cups icing sugar, sifted Zest of 1 large lemon Make the cupcakes: Make the frosting:
