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Best Friend’s Birthday Cupcakes

Saturday was my best friend’s birthday and it’s terrible to say but we haven’t been able to see each other for over a year, which is probably the longest we’ve gone since she moved to Georgia over 5 years ago. She specifically requested that the cupcakes not be chocolate, so I decided to get a little creative. If I know anything about my best friend at all, it’s that she loves Lindt chocolate, which is what inspired me to make these cupcakes. They’re currently making their way to southern Georgia right now and it breaks my heart to know these cupcakes won’t look anything like they do in my pictures, but I’m just happy she can enjoy them! Happy birthday Melissa!!!!!

Lindt Stracciatella Chocolate Cupcakes

Cupcakes

Adapted fromWilton

  • 3 cups cake flour sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter or margarine softened
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • 8 ounces white chocolate, melted
  • 6 ounces milk chocolate bar, grated
  1. Preheat oven to 350°F. Line muffin pan with baking cups
  2. Sift together flour, baking powder and salt; set aside
  3. In large bowl, cream butter and sugar with electric mixer until light and fluffy
  4. Add eggs and vanilla; mix well
  5. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute
  6. Melt white chocolate in microwave on medium power for 1 minute. Stir, then microwave for another 30 seconds. Stir melted chocolate into the batter
  7. Grate chocolate bar over the batter and stir in the batter
  8. Pour into prepared cups and top off with Lindt chocolate ball. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean
  9. Cool 10 minutes. Turn out onto cooling rack; cool completely

Chocolate Buttercream Frosting

  • 1 cup butter, softened
  • 3-4 cups confectioners’ sugar
  • 1 tablespoon cocoa powder
  • 1/4 cup Hershey’s chocolate syrup
  1. Beat butter on high speed until light and fluffy
  2. Add confectioners’ sugar, 1 cup at a time until desired consistency is reached
  3. Beat in cocoa powder and syrup
  4. Place into piping bag and frost cupcakes

Pre-baked

Post-baked. Yes, those are Ariel paper liners. She is Melissa’s favorite Disney Princess…I couldn’t resist 😉

I’d have to say this is definitely my best frosting work yet! I think I’m finally getting the hang of it!!!

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Funfetti Hug Cookies

This was actually my second round of Funfetti cookies I made. The first time didn’t turn out like I had hoped because what I planned on doing was baking the cookie dough around a hug kiss. But clearly I wasn’t thinking because I was using cake batter in the mix so obviously the dough was going to spread and make a thin cookie. They still tasted really good and Kamil really enjoyed them so after downing pretty much all of them, he demanded I make more. So the second time, I chopped up the hug kisses and just mixed them into the batter so the white and milk chocolate flavors would be evenly distributed throughout the cookie.

Funfetti Hug Cookies

Adapted from All Recipes

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup funfetti cake mix
  • 2 eggs
  • 1/4 cup rainbow sprinkles
  • 1 package hugs Hershey kisses, chopped
  1. Preheat the oven to 350° F
  2. Sift together the flour and baking soda in a small mixing bowl. Set aside
  3. Beat butter, both sugars, vanilla, and cake mix in a mixing bowl until well combined. Beat in the eggs and mix well. Gradually beat in the flour mixture
  4. Stir in the sprinkles and chopped hugs
  5. Bake on cookie sheets for 10-12 minutes. Cool slightly on baking sheet and cool completely on wire rack

Close-up of the very colorful batter. If these cookies were for me, I don’t think they would have even made it into the oven. I probably would have just eaten all the batter because it was so good!

Pre-baked

Post-baked

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