I know it’s been a really long time. I was busy finishing up my physical education degree, finding a new apartment, wedding planning, and working. I want to try and get back into the swing of things on here now that things have calmed down a bit.
Since I often cook from recipes that I find online, I am changing the way I post on here. I will give you links to the recipes I used and tell you about any changes that I made instead of posting the whole recipe.
What a better way to get back into things than with cupcakes! I love cupcakes!! They are amazing and have so many variations. This cupcake was inspired by the delicious rum and coke drink. I like to use cherry coke in my rum and coke. Thus I decided to make the drink into a cupcake. Yummy!
The cake recipe comes from Tasty Sweet: The Chronicles of a Cupcake Artist
The frosting recipe was inspired by Raspberri Cupcakes: A Sydney Baking Blog
1. I added about 1 teaspoon of maraschino cherry syrup to the cake batter. I wanted just a bit more cherry flavor in the cake.
2. I used a sour cherry spread in my frosting.
3. I decorated with white sugar pearls to represent the carbonation in the Cherry Coke!
Keep on baking!
Today is my good friend, Josh’s birthday. He had taken some really great pictures of my creations for the blog. To celebrate his birthday I made him some cupcakes!
The cake recipe came from: Confessions of A Faux Gourmet
- I used at chocolate fudge cake mix
- I used 3/4 cup espresso and then a little under 1/4 cup water
The filling recipe came from: The Secrets of Baking: Simple Techniques for Sophisticated Desserts on Pg. 23
The frosting recipe came from: Brown Eyed Baker
- I have made her Irish Car Bomb cupcakes before, and knew the frosting was exactly what I wanted for these cupcakes.
Happy National Peanut Butter Day!
Peanut Butter; one of my favorite things! When I saw that it was peanut butter day, I knew I HAD to make something!
Chocolate Peanut Butter Cupcakes
Chocolate Cupcakes (Recipe From: Cupcakes by Susannah Blake):
8 Tablespoons Unsalted Butter
1/2 Cup Sugar
1 Cup All-Purpose Flour
2 Tablespoons Milk
1 Teaspoon Pure Vanilla Extract
2 Tablespoons Cocoa Powder
8 Tablespoons Unsalted Butter
1 Cup Peanut Butter
2 Cups Powdered Sugar
3 Tablespoons Milk
1. Pre-heat the oven to 350 degrees.
2. Soften the butter in the microwave for 30 seconds on high. Mix together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. Mix in the flour and the milk until creamy. Beat in the cocoa powder and the vanilla extract.
5. Spoon the batter into cupcake liners. Only fill the liners 2/3 full of batter.
6. Bake for 17 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
7. Remove the cupcakes from the oven. Let the cupcakes cool completely!
Peanut Butter Frosting:
1. In a bowl melt the butter in a microwave for 30 seconds on high.
2. Mix the peanut butter in with the butter.
3. Beat in the powdered sugar.
4. Gradually beat in the milk, one tablespoon at a time.
5. Beat until smooth and creamy.
6. Pipe onto completely cooled cupcakes!