Today we welcome Ann from Sumptuous Spoonfuls. I really enjoy seeing all those very delicious things she is making. I already marked some truffles I want to try that she made. Today she brought some really lovely cupcakes, that I am sure you all will enjoy. Check out her blog and also say Hi to her on Facebook!
My friend Maki asked me to do three desserts for her Studio Grand Opening: cake pops, cookies, and cupcakes. Since the cake pops were with fruit and the cookies were sugar cookies I decided she needed something with chocolate to balance the dessert table. The book “125 best Cupcake recipes” from Julie Hasson is really great for some inspiration. However, most of the chocolate cupcake recipes uses buttermilk and at that time I had none in my house. But fear not, there is a simple solution.
Almost looks like ice cream.
Making desserts for parties is always fun, especially when you have a themed party. Remember the the Lalaloopsy Cake Pops? Those were for a Lalaloopsy birthday party and a lot of fun to do (besides the amount of work of course). A while ago a cousin asked me if I would make some cupcakes for her daughter’s birthday party. The theme was Carnival. Oh my! What to do with that? I immediately thought of colours of course, fun and something different. A little bit of browsing the internet and thinking about what my cupcake cook books had in store I found the recipe.
Raspberry, more Raspberry and some more Raspberry.
I think I said it before, most of my backing happens because of some sort of gather, like a potluck, or because I have something left over and need to use it. Last Wednesday was a potluck and I had something left over from previously baking. As a result these lovely cupcakes were created and I changed the recipe a bit. Cutting cupcakes in half just seemed bit weird to me.
In honour of St. Patrick.
Alright, there is one more day for the Easter Giveaway. Submissions end Sunday at midnight Saskatchewan time.
It is St. Patrick’s Day so you must wear green. Yes, it’s required to wear some sort of green on this very special day, especially when you lived in Ireland at some point or another. This is the case for me, I spent 6 months in Northern Ireland, which is basically Ireland. It was a great time and I enjoyed it much and learned from the people. I was lucky enough to catch a Patty’s Day in Derry, which was really fun. All the Irish are out and about (which they usually are anyway), wearing their green and having their pint.
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Applesauce and cream cheese icing, goes together really good.
What do you do if you have left over cream cheese icing? You search your cupcake book and find out that it has a great index. It not just give you a list of its recipes, no, it even tells you what icing goes with what cupcake. So, I find the Applesauce cupcakes which finish nice with cream cheese icing. Lucky for me it also uses buttermilk, which I had a hint sitting in my fridge. Anyway, I love apples and applesauce, actually one of my favourite baked goods is an applesauce muffin, but that’s a story for another time.
Two colours, two flavours.
As a baking fan there is always something new one could buy or get. One of those things are “Batter Babies”, which is a divider for cupcakes. Thanks to SweetArt Supplies in Victoria, BC I got a set the other day and had to try it of course. The perfect occasion was a birthday of a friend, though she didn’t get the two coloured cupcakes, she got push pops, which you can read up on tomorrow.
The Batter Babies allow you to divide your cupcakes in half, two flavours, two colours. How cool is that?
Yummy. Or in German: Lecker!
What do you do with an eggnog you have left over? Of course you use it for baking. Granted, I am not a big eggnog drinking fan. I prefer my mulled wine for Christmas. But we bought a carton last year and froze it. The other day I defrosted it and even thought it was a bit runny due to the freezing process and good stir made it into a nice eggnog again. This recipe comes from Sweet Art Supplies who found it on Knead to Cook.
Do you see the lemon goodness?
I love it when I have an occasion to make something. Like those Lemon Buttermilk cupcakes, which I made for a teacher’s conference. Why lemons? Well, that’s what I had left over from a while ago and I finally wanted to use them. There was also some buttermilk and voilá, you have instant goodness. Although, decorating them was not so instant.
Hazelnut and Chocolate goodness
I was looking for a quick recipe for some cupcakes that I wanted to bring to a teachers’ meeting. So I looked into my “125 best Cupcake recipes” by Julie Hasson. A lot of those recipes are with buttermilk and I had none at home. (Note to self: always have some buttermilk in your fridge.) However, Hazelnut Chocolate Cupcakes were buttermilk free and I had the necessary ingredients: fluffy, fluffy and more fluffiness.
Baking in Saskatoon 