Shark Week Blue Velvet Cupcakes
Makes 24 Cupcakes
2 cups Sugar
2 sticks Butter, Room Temperature/Soft
2 whole Eggs
1-½ Tablespoon Liquid Blue Food Coloring
1 Tablespoon Cocoa Powder
1 drop Violet Gel Food Coloring
2-½ cups Cake Flour
1 teaspoon Salt
1 cup Buttermilk
1 teaspoon Vanilla Extract
½ teaspoons Baking Soda
1 Tablespoon White Vinegar
For the Frosting:
1 pound Cream Cheese, Softened
2 sticks Butter, Softened
1 teaspoon Vanilla Extract
4 cups Sifted Confectioners Sugar
- Preheat oven to 350 degrees F. Prepare cupcake pan with paper liners.
- In a large bowl, cream the sugar and butter, mix until fluffy. Add the eggs one at a time and mix in between.
- Add the cocoa, food coloring, and then mix very well. In a separate bowl, sift together flour and salt. Add flour mixture to the sugar mixture alternately with buttermilk.
- Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
- Pour batter into cupcake papers.Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it with a piping bag! Get fancy!
Summer calls for lots of frozen treats… so why not add a little bourbon! Recently, my dad actually discovered the most quaint distillery in Dekalb, IL called Whiskey Acre. It’s owned by a family of IL corn farmers, who decided to tap into distilling! When you visit Whiskey Acre you must take a tour of the distillery and barrel room ($10), but also take a seat in the adorable barn bar and sip on their “Bourbon Slush.”
My parents were talking about this bourbon slush so much, it actually inspired me to whip up something of my own! The Bourbon Fruit Pops below are an easy to grab refreshing fruit treat after a hot summer day with a little boozy twist!
I am not going to lie, the macarons pictured are definitely my 2nd attempt! This French dessert is incredibly easy to prep, but very tricky when it comes to the baking process! The first batch I had made with my roommate, the batter looked beautiful, but cracked in the oven at 325 degrees.
My 2nd try I lowered the heat to 300 degrees while rotating the pan and they came out great, so I will spare you the head ache and two eggs!
Happy St. Pattys Day! Coming from a girl who isn’t even a little bit Irish, but has a great love for the beautiful country of Ireland and all it’s amazing people! Everyday I cannot believe it’s been 3 years already out of Ballymaloe Cookery School… how time flies!
These cupcakes are not only delicious, but a little nod to my favorite beer… Guinness! Cupcakes and beer, you can’t go wrong! Sláinte!
It’s Valentines Day and that calls for sweets… sweets.. sweets!
This past week I was able to stop by one of my most favorite boutique stores in Lakeview, called Foursided. It’s filled gorgeous posters, creative themed cards, a hilarious knick knacks! In my last trip I came across these adorable neon Valentine themed cupcake liners and I just had to whip out my red velvet cupcakes for the holiday! Read more
This recipe may not leave a clean kitchen… but it definitely creates a batch of cookies to talk about! These sugar cookies are a fun way to let your artsy side out. The saying “food is art” takes almost a literal meaning with this watercolor technique!
I also recently discovered Marshmallow Fondant! Instead of the several steps of normal fondant, the marshmallow fondant takes 3 steps and takes no more than 5 minutes to make! I was honestly amazed by the power of a microwave, marshmallows, and powered sugar!
Recently, I have been using balsamic vinegar, especially balsamic glaze in and on almost everything lately. It’s a fantastic way to bring a fresh acidity or sweet flavor to a savory dish.
With how busy I have been with work, I haven’t taken the time to experiment with baking. One of my favorite things with sweets is to play with tying in as many savory flavors as possible! Balsamic vinegar being my new ingredient!
Surprisingly I learned, that vinegar actually pops up in a lot of baked goods as a quick and easy way to add an acid to a recipe. This allows a leavening agent like baking soda to get a little extra lift when added to the batter.
The balsamic vinegar in this recipe actually also gives the chocolate cookies almost a “chocolate covered cherry” taste! Read more
I must admit I had never made crepes before I attempted to make them vegan! Really the main difference is the substitutions for butter and eggs. Crepes are great for the fact that they are so versatile and have the ability to be both savory or sweet.
Once I found out that there was a vegan Nutella, I was 100% sold on dessert for breakfast!
All through school my “fun fact” when it came to first day ice breakers was that my first job was as an ice cream maker. Now this was no cute ice cream scooper job, I was full hair net and apron in the back kitchen carrying around 5 pound bags of creamer! I make fun of it, but honestly I think that job is really what sparked my love of cooking and experimenting with recipes!