these were not only super fun to make, but delicious and the beginning of my pro frosting adventures! the recipe will be posted lated its the same recipe i use for my german chocolate cake base.
after the cupcakes cooled i stuffed them with strawberry preserves and some i also put creme cheese.
the frosting is a vanilla butter cream.
frosting
3 sticks softened butter
5 cups powdered sugar
2 tbsp heavy cream
2 tbsp. vanilla extract
let me begin by stating how much i dislike cinnamon, i have always strayed from cinnamon rolls, or replacing cinnamon with nutmeg, as of lately however i’ve been experimenting more and more and i think i’m begining to appreciate it more with time.
this recipe is a modification from bakingdom’s own streusel topped French toast cupcakes with maple butter cream with my own personal baking style modifications to taste, and altitude
ingredients
[STREUSEL]
1/2 cup + 3 tbsp. flour
5 tbsp. butter (frozen for 15 minutes and cut)
1 tbsp. sugar
1/2 cup pack brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
mix all the dry ingredients together and then with your hand mash together with the butter chunks until combined.
mine ended up a bit too wet, so when came time to use i added another three tablespoons of flour to make it flakier and drier, so if yours does this as well, go ahead and add the three tablespoons. cover and stick it in your freezer till were ready for it again.
ingredients
[FRENCH TOAST CUPCAKES]
2 cups sugar
1 tbsp. baking powder
3 cups – 2tbsp. flour
1/2 tsp. nutmeg
1 tsp. salt
3 tsp. cinnamon
1/2 cup sour cream
1/2 cup plain greek yogurt
2 sticks softened butter
1 tbsp. vanilla extract
4 eggs
preheat oven to 350
whisk together the flour (Sifted), sugar, salt, baking powder, cinnamon and nutmeg until well combined
with an electric mixer add in the eggs, sour cream, greek yogurt, butter and vanilla till smooth
fill your cupcake liners to about 2/3 (i always overfill and make huge cupcakes, and even so this recipe gave me 2 dozen!! (which still went extremely fast!)
pull our streusel out and crumble on top of the cupcakes, go ahead and be generous
bake twenty minutes or until toothpicks come out clean, after they cool remove from tray and let cool completely.
and now for the showstopper
ingredients
[MAPLE BUTTERCREAM]
4 cups of powdered sugar
2 sticks softened butter
1/2 tsp salt
2 tsp vanilla
1/2 cup maple syrup
3 tbsp. heavy cream
cream our sugar on high with an electric mixer until its so fluffy you could die. add in our powdered sugar and keep mixing until its all smooth, add salt and vanilla and then our maple syrup, this will thicken it a bunch. add the heavy cream last then mix on high for five minutes or so until its as butter creamy as possible.
i’m still practicing my frosting techniques, but ill get there!
i made a sugar/cinnamon mixture and sprinkled it on top for some extra sweetness!
and then after two cupcakes i died
and then i began again.
This was a really fun and deliciously easy way to go about my first ever time baking a pie of this nature! Myself and my partner in crime were needless to say , quite pleased!
ingredients
filling
4 large honey crisp apples
2 cups of blackberries
1 1/2 cups sugar
1/2 cup brown sugar
2 tsps cinnamon
2 tbsp flour
1/2 tsp nutmeg
1 tbsp butter
crust
2 1/2 cups flour
2 sticks of butter (cut up into pieces and frozen)
1/2 tsp salt
2 Tbsp sugar
7 tbsp cold water
Peel, core and slice your apples, I cut one cup of my blackberries in half and left the other cup in tact
Mix together your flour sugars butter and spices, then in a large bowl mix it in with the berries and apples.
crust
Preheat the oven to 375
In a food processor add the flour and pieces of butter together and pulse until it becomes crumbly like, tbsp by tbsp add in the water, we don’t want it to be too sticky, but we want the crumbles to stick together when pressed.
Divide into two discs
Roll out and fit to a tart/pie pan that’s been lightly floured
Trim off excess and fill with our mixture, you can completely cover the pie with our other disc after rolled out (about 1/8 ” in thickness) and make slits on top with a knife to vent or you can be adventurous and try to make a traditional basket weave.
Glaze the top of the pie crust with egg yolk and sprinkle turbinato sugar for a special touch.
Bake for an hour and 10 minutes or so, till the crust is nice and golden brown and the apples are tender, if the crust begins to brown too fast lower the temp to 345 or so.
I had some left over crust and filling so I made little cupcake pies too!
They didn’t last an hour!
this is one of my favorite recipes, its almost identical to the star-bucks version, with a few person tweaks.
1 2/3 cup flour
2/3 cup of sugar
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
3 mashed over-ripe bananas (keep them in fridge when they get perfect till you are ready to bake)
1/3 cup butter
2 tbsp. milk ( i use almond milk)
2 eggs room temp.
1 cup chopped up walnuts
preheat the oven to 350
sift all our dry ingredients together in a medium to large sized bowl
(salt flour baking soda and powder)
now mix our sugar and butter together until cream (high power usually 4 minutes)
add in eggs and bananas and mix well for a while
now fold in the flour bit by bit and halfway through add the walnuts leaving some for the top.
now pour into a greased and floured 9×5 baking bread pan
sprinkle walnuts on top and press lightly into batter
bake for a full hour. let cool, enjoy!
voila!
more experimenting with muffins this week!
these were almost identical with the blueberry muffin recipe with a few small tweaks!
1 egg
3 cups minus 2 tablespoons of flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. sea salt
1/2 cup canola oil
1 cup mango greek yogurt (plain if you MUST)
1 1/2 cups cranberries (i used the dried kind and soaked them in water for 30 minutes)
3/4 cup orange juice
raw sugar
1 cup sugar
coconut oil or butter for greasing pans
vanilla extract
Preheat the oven to 385 F
lets combine our dry ingredients like salt baking soda, powder, flour and sift all of these together
next well combine the egg, yogurt, sugar, juice and oil vanilla extract and mix.
after that well combine our dry and wet ingredients together and mix only for a little as to not over mix, our mixture should be “fluffy”
well fold in the cranberries and mix while counting to ten.
well grease our pans and scoop the mixture in, this time i filled each pan to the top to have bigger muffins, this yielded about 12
cover them in raw sugar
bake for about 22 minutes or so
enjoy warm with a piece of butter!
This recipe was one of my more successful trial-and-errors for things I’ve never ever baked before in my life, like muffins! (which i have just recently discovered is completely different from a cupcake!)
They came out so beautifully fluffy- no SPONGY it was incredible! if you are gonna try this recipe and you are in the low-lands or anywhere higher then 5,600 FT make sure to alter the recipe (two table spoons more of flour if you are lower, a few more if you are higher, always add a little bit at a time instead of it all to make sure you get the right consistency!
lets gather our things;
1 egg
3 cups minus 3 tablespoons of flour (add more or less tbsp accordingly)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
dash of cinnamon
1/2 a cup of canola oil (or vegetable if you prefer)
1 1/2 cups of plain greek yogurt
2 cups of fresh blueberries
two tbsp. raw sugar
vanilla extract
coconut oil or butter (for greasing the pans)
First lets preheat the oven to 385 and Lets combine our dry ingredients, flour, salt, baking soda, powder, nutmeg and sift it all!
then we take our sugar, greek yogurt, vanilla, egg and whisk it for a few minutes (by hand works much better so you don’t over mix)
meow we mix our dry ingredients with our wet mixture and mix only for a minute or so as to not over mix, when you add the blueberries only fold for about 15 seconds and leave about half a cup of berries out.
i like to grease my pans with coconut oil, and then grease my hands as i roll the dough into a circular shape (this won’t be easy as the dough should not be hard enough to manipulate so if you prefer to use a spoon to scoop it would be less messy!)
add remaining blueberries and press to the tops of the muffins and generously cover the mixtures with raw sugar for a delicious crunch!
bake for about 15-17 minutes or until a toothpick comes out clean!
