Show someone how much you care about them by writing them a letter, and make it extra special with this Written from Scratch Stationery Set
I found this delicious stationary at ModCloth.com
Here are a few more items from this fantastic store –
Yummy Breakfast Keychain
Cute Confection Key Caps
Happy Saturday cupcake fans! Just a reminder that Sunday is the last day to enter our cupcake topper giveaway sponsored by Etsy seller Kidscakes. Please click here to enter!
For April Fool’s Day we posted Meatloaf Cupcakes with Mashed Potato Frosting. I recently came across Willow Bird Baking and noticed a recipe for “cupfakes,” fake cupcakes! Like the meatloaf cupcakes, they are edible cupcakes but they aren’t the traditional cupcake. Willow Bird Baking’s recipe is for Cheddar Chive and Bacon Cupfakes with Avocado Frosting. I am tempted to try these savory cupcakes; although I wonder if they are still considered cupcakes if they are not really cake. Below is the recipe from Willow Bird Baking.
Cheddar Chive and Bacon Cupfakes with Avocado Frosting
-Jim N’ Nicks (cheddar biscuits, tweaked)
-Me, with various internet inspiration (avocado frosting)
Yields: 15-17 cupfakes
Cupfake Ingredients:
1 1/2 cups flour
1/4 – 1 cup sugar (depending on desired sweetness)
1 cup shredded sharp cheddar
3/4 cup whole milk
1 egg, beaten
4 tablespoons butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon vanilla
5 strips bacon, cooked and chopped, divided
1/2 sweet onion, chopped finely
2 tablespoons of fresh chives, chopped finely
2 tablespoons olive oil
Avocado Frosting Ingredients:
4 ripe avocados
4 ounces cream cheese
1 teaspoon lemon juice
salt and pepper to taste
Directions:
Cupfakes: Cook bacon on stovetop or in oven. I bake on a foil-lined baking sheet at 400 degrees for 15-20 minutes, and drain on paper towels. Crumble 4 strips into small bits, leaving one strip whole for garnish.
In the meantime, pour 2 tablespoons of olive oil into skillet over medium high heat. Add onion and cook until caramelized, stirring occasionally. Set aside.
Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, cheese, milk, egg, butter, baking powder, vanilla, chives, caramelized onion, and bacon bits. Pour into a greased (or paper-lined) muffin pan. Bake for about 20 minutes. Allow to cool for a couple of minutes in pan, and then transfer to a cooling rack. Frost only when completely cool.
Avocado Frosting: Mash avocado flesh well in bowl with the back of a spoon or fork. I processed mine in a food processor to ensure extra smoothness. Add in lemon juice and cream cheese, and mix until you have a smooth, creamy consistency. Frost cupcakes with a big star tip (I use 1M). Garnish with pieces of bacon.
NOTE on storage: Store cupcakes in airtight container in fridge when frosted. Place avocado pits in container along with cupcakes to discourage browning (but don’t fret if the frosting browns — it’s just oxidized, and still quite edible and yummy). You may even want to half the recipe if you’re just making these for your family, since they almost certainly won’t maintain they’re beautiful green overnight. For taking them to coworkers or friends, I would make the cupcakes ahead of time and frost immediately before the event.
In an attempt to deviate from the normal, some-what boring standard recipe format, Recipe Look was created. On Recipe Look you will find hand drawn, easy to follow recipes, best of all they are unique recipes that you will want to try. This is a really fun idea, even to do with helping kids. Below is the Chocolate Chip Cupcake with Fudge Frosting Recipe.
Maverick Software has created the Cupcakes! Application for the iphone, ipod touch, and ipad. With the app you’ll be able to bake, decorate, eat and share your custom virtual cupcake creations. You make all the decisions starting with the liners and finishing with the toppings. When your cupcakes come out of the oven you even shake your iphone or ipod touch to get them out of the pan! Once you have finished you can email your cupcakes or add them to your photo library. You can purchase the app for $0.99 from itunes, then get busy creating your own cupcakes without the mess!
As the weather gets warmer and summer approaches, peaches come into season. And as everyone knows, in season produce is cheaper which means you can find great deals and experiment with fun recipes like this Not Quit Nigella Sour Cream & Donut Peach Cupcake recipe. The recipe looks easy and there’s no messy frosting needed!
Makes 10
Ingredients
Method
1. Preheat oven to 180°C and line a cupcake tray.
2. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, sour cream, milk and whisk. Add the wet mixture and the peach pieces to the dry mixture and stir to only just combine. It will be thick and puffy so you will need to spoon it into the cases. Fill until 3/4 full or 7/8 full. I realise it sounds bizarre but I asked Mr NQN to fill it 7/8 full which was perfect for the domed look.
3. Bake for 25 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly.
4. Sift icing sugar on top and shake a little ground cinnamon. Top with some pieces of fresh peach if desired.
