OH MY GOSH, I am kinda excited about this Seven Layer Frosting. I love cupcakes; I really believe that the frosting can make or break a cupcake. I was never a huge fan of frosting, until I started to make my own. I used to eat the cake all the way around and leave the frosting on my plate.
Well I was looking to try some new frosting recently.I have been on kind of a coconut and chocolate kick; see Pina Colada Cupcake or Chunky Monkey Layer Bars. I was inspired by high hat S’mores frosting and I wanted to try a different frosting with graham cracker mixed in. Continue reading
Sometimes you need some booze in your cupcakes and sometimes you need some cupcakes in your milkshake. Nothing’s scream summer like a milkshake or ice cream cone. So last week I had some left over Piña Colada cupcakes and I thought I would make a cupcake shake. What’s awesome about the cupcake shakes is you can really design any flavor of milkshake around the extra cupcakes you have. Is there any less guilt in consuming a cupcake in milkshake form? I mean, if you were walking around with a cupcake shake, no one would know there was a cupcake in there, which means they won’t judge you for drinking a milkshake and consuming a cupcake at the same time. It’s a win in my book.
Tomorrow we are headed to Minnesota for my cousin’s wedding. I haven’t see a majority of my family since 2005 as we are spread out across the country. I am pretty excited to see my cousins, who all have kids now! We will be in Roseville, so if anyone reading this has some bakery recommendations, please let me know!
For the piña colada cupcake shake, you need some cupcakes, some vanilla bean ice cream, shredded coconut and fresh pineapple. You will also need a large blender and some chilled glasses. I like to put my glasses in the freezer when I am making homemade milkshakes because it helps keep them that much colder!
Piña Colada Cupcake Shake
Yields 2 large shakes
2 Piña Colada Cupcakes
6-7 large scoops vanilla bean ice cream
1/4 cup shredded coconut
3/4 C Chopped Pineapple
1/3 C Milk
The instructions for this aren’t too complicated. Combine all of your ingredients in a large blender and beat until well mixed. For a thicker shake, add additional ice cream. For a thinner shake, add more milk.
I am kind of excited for all the cupcake shakes that I could create. Surely there is a chocolate one coming your way.
Don’t forget the Pina Colada Cupcake!
Summer time is here! On Friday, a friend of mine is getting married and I am catering the desserts for her wedding. I will be baking 300 cupcakes, a small layer cake and a few dozen truffles. Then I will probably sleep for three days. The wedding location is 6 hours away, so I am doing all the baking at my house and all the frosting on site in my hotel room. Wish me luck. I am sure I will have a follow up post for you.
I can’t believe July 4th is just over two weeks away! Is it me or is June flying by? I am loving these new Piña Colada cupcakes. My favorite thing about these it the chunks of fresh pineapple mixed in. A few weeks ago, OXO sent me some of their new summer fruit tools to test out. One of them was pineapple slicer and let me tell you, I am absolutely in love. I love love love fresh pineapple, but it is expensive to buy pre-cut and let’s face it, it’s a pain in the butt to try and cut one yourself. The OXO Pineapple slicer takes all the frustration out of it. It is so easy to use, and creates the prefect pineapple circles in less than 5 minutes.
Here is a quick tutorial for you. Cut off the top of your pineapple down to the 1st, second or third line on the pineapple slicer. Place the center of the slicer over the center of the pineapple. Slowly press down and twist the slicer clockwise. As long as the pineapple is ripe, it doesn’t take a lot of strength to do this. Continue to twist until you reach the bottom of the pineapple. Slowly lift straight up. You can remove the rings by removing the top of the slicer and turning it upside down. Thanks OXO for sending me all of the wonderful tools!
Ok, back to these cupcakes. They are topped with coconut Swiss meringue buttercream and decorated with coconut, which is dyed with food coloring. You can make these “virgin” cupcakes by omitting the rum. If you don’t have fresh pineapple, you can easily substitute it with a can of crushed pineapple but it’s best to drain the juices.
Growing up in Vermont, we know a few things: maple syrup, cheese, cows and Ben and Jerry’s ice cream. All of these things I love, well except the cows, they kinda smell, especially in the summer time. Every year, Ben and Jerry’s hosts Free Cone Day, which is a national holiday in my opinion. There was a Ben and Jerry’s café down the street from my elementary school, so on free cone day (if you had a good teacher) your class took an afternoon field trip to get a free ice cream cone. Then, after school, you and your friends waited in the longest line ever for your second free ice cream cone. And then maybe you repeated that a few times. I remember one year, this kid had every flavor on the menu, no joke, there was something like 50 flavors on the menu.
What was awesome about free cone day was trying new flavors that you might be out of your comfort zone. For me, that was Chunky Monkey. Chunky Monkey is a banana ice cream with chocolate fudge and walnuts mixed in. I had about a dozen “favorite” flavors of their Ice Cream. Once I tried the Chunky Monkey, it was added to my list. Today, the Chunky Monkey ice cream was the inspiration behind these bars. Continue reading
Let me start my apologizing for my absence lately. Between work and a few other things going on, I have been slammed! I was able to enjoy a relaxing weekend at home and got some serious baking done. White chocolate serious.
I am really excited about these white chocolate cupcakes with macadamia nuts and coconut. Only in the past couple years was I introduce to macadamia nut cookies, and I am totally hooked. I wanted to make a cupcake version of the cookie. These cupcakes are a white chocolate cupcake infused with a hint of coconut. For the frosting I made a white chocolate cream cheese rolled in toasted coconut and topped with macadamia nuts. I love the salty nuts contrasted against the creamy frosting.
You will love this cupcake, because you would never know it’s from a box! The cupcake has a very light crumb but actually has a lot of structure. What do I mean by structure? It doesn’t fall apart when you peel back the wrapper. From someone like me who likes the frosting piled high, you always appreciate a cupcake with good structure. Continue reading