Tuesday, June 19, 2012
Boutique Hair Bows
Sunday, June 17, 2012
Caramel Frappuccino Cupcakes
It's been a while since I baked cupcakes and I found a recipe yesterday for Caramel Frappuccino Cupcakes. I do not go to starbucks that often but when I do that is my drink of choice and not it can be made in cupcake form?? Um yes please!! These were so easy, the batter comes out very thin but the cupcakes bake light and fluffy.
Caramel Frappucino Cupcakes
For the cupcakes:
1-3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed, hot coffee
1 tsp espresso powder
- Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners
- In a medium sized bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt
- Brew the coffee and dissolve the espresso powder in the coffee
- In the bowl of an electric mixture, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined
- With the mixer on slow speed, add the dry ingredients in 3 batches, mixing until only just incorporated
- Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula
- Fill cupcakes liners a little more than halfway (don't put too much in!), and bake for 14-16 minutes, or until cake tester comes out clean
For the Whipped Cream Frosting
2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla
- It's best to chill your bowl and whisk attachment before whipping the cream for the fastest results, so remember to stick your clean bowl in the freezer for a few minutes after you're done making the cupcakes
- Once cooled, beat the heavy cream on high speed until stiff peaks form
- Add the sugar and vanilla and beat further until incorporated
- Place frosting in a piping bag with a large round tip and decorate cupcakes as desired
For the Easy Caramel Sauce:
1/2 cup heavy cream
3 tbsp butter
3 tbsp light corn syrup
1-1/2 cup packed light brown sugar
- Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally
- Cool before placing in a piping bag or plastic squeeze bottle (If you plan to refrigerate before use, make sure to use plastic wrap touching the top layer to help prevent crystallization)
- Once the cupcakes are cooled, use a serrated knife to cut out a small cone-shaped chunk from each cupcake
- Fill with caramel, cover hole with slice of cake, top with frosting, and drizzle more caramel on top
Recipe yields 18 cupcakes
Caramel Frappucino Cupcakes
For the cupcakes:
1-3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed, hot coffee
1 tsp espresso powder
- Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners
- In a medium sized bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt
- Brew the coffee and dissolve the espresso powder in the coffee
- In the bowl of an electric mixture, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined
- With the mixer on slow speed, add the dry ingredients in 3 batches, mixing until only just incorporated
- Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula
- Fill cupcakes liners a little more than halfway (don't put too much in!), and bake for 14-16 minutes, or until cake tester comes out clean
For the Whipped Cream Frosting
2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla
- It's best to chill your bowl and whisk attachment before whipping the cream for the fastest results, so remember to stick your clean bowl in the freezer for a few minutes after you're done making the cupcakes
- Once cooled, beat the heavy cream on high speed until stiff peaks form
- Add the sugar and vanilla and beat further until incorporated
- Place frosting in a piping bag with a large round tip and decorate cupcakes as desired
For the Easy Caramel Sauce:
1/2 cup heavy cream
3 tbsp butter
3 tbsp light corn syrup
1-1/2 cup packed light brown sugar
- Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally
- Cool before placing in a piping bag or plastic squeeze bottle (If you plan to refrigerate before use, make sure to use plastic wrap touching the top layer to help prevent crystallization)
- Once the cupcakes are cooled, use a serrated knife to cut out a small cone-shaped chunk from each cupcake
- Fill with caramel, cover hole with slice of cake, top with frosting, and drizzle more caramel on top
Recipe yields 18 cupcakes
Saturday, June 9, 2012
Sunday, June 3, 2012
Brookfield Zoo
Spent my day at the Zoo with the hubby, kids, brother in law, his wife and kids. Had an awesome time. Now time to sit back, relax, drink some coffee and watch the Celtic & Miami game.
Brookfield Zoo <--Pictures
Brookfield Zoo <--Pictures
Banana Waffles
So, I was on Pinterest and I started to discover different ways to make Pancakes/Waffles and I stumbled upon this banana waffle recipe and I got so excited when I seen them. I have not made waffles in years and thought it's time to bust out the waffle maker and try a new recipe. Plus side is, they're "healthy" and my girls loved them too which is the most important part. I had made an extra 6 waffles and they froze very well, I just put them in the toaster oven when my girls would request for waffles just until theyre soft and crispy as you would with any frozen waffles.
The recipe is for pancakes, but I made them as waffles. You can make them either way youd like.
Banana Pancakes
Yield: about 8 pancakes
Ingredients:
4 tbsp. unsalted butter, plus additional for greasing the pan
1½ cups all-purpose flour
2 tbsp. sugar
2½ tsp. baking powder
¼ tsp. salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
½ tsp. vanilla extract
Ingredients:
4 tbsp. unsalted butter, plus additional for greasing the pan
1½ cups all-purpose flour
2 tbsp. sugar
2½ tsp. baking powder
¼ tsp. salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
½ tsp. vanilla extract
Additional banana slices, for serving
Maple syrup, whipped cream, etc. for serving
Maple syrup, whipped cream, etc. for serving
Directions:
Preheat the oven to 200˚ F. Melt the butter in a microwave safe bowl; set aside to cool slightly. In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine. In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).
Preheat the oven to 200˚ F. Melt the butter in a microwave safe bowl; set aside to cool slightly. In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine. In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).
Heat a skillet or griddle over medium heat. Grease lightly with butter. Drop the batter in 1/3 cup portions onto the heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing the pan as needed. Serve warm with maple syrup and sliced bananas as desired.
Now Open
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