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Thursday, December 11, 2014

Bourbon Cupcakes with Spiced Bourbon Icing

I recently began blogging about food since I am not only a writer but also a wife, mother, and a baking fiend. I thought I would share some of my recipes, but if you all want more come on over to my newest foodie blog and check it out at www.jerriaubrythequeenofsweets.com
Bourbon Cupcakes with Spiced Bourbon Icing
¼ cup bourbon      
1 ½ cup flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt (I used pink Himalayan salt)
2 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp ground cloves
8 tablespoons butter room temperature
1 cup brown sugar
3 large eggs
½ cup molasses
2 tablespoons maple syrup
1 cup buttermilk
Preheat oven to 350. Line a cupcake pans with 12 liners. Sift all dry ingredients and mix together in a separate bowl. With mixer and a medium size bowl cream eggs, butter, and sugar. Add molasses and syrup and mix well. Add milk mix well then add flour mixture that will have all the spices, salt, baking powder, and baking soda and begin adding while mixing to egg mixture. Mix well until batter is smooth. Then add equal amounts of batter to each muffin tin. Place in the oven and bake for 30-40 minutes or until a toothpick comes out clean.
While cupcakes are baking make the icing.
2 sticks of salted butter room temperature
3 cups of powdered sugar
2 tablespoons maple syrup
1 tsp vanilla
2 tablespoons bourbon
¼ tsp cinnamon
¼ tsp cloves
¼ tsp allspice
¼ tsp nutmeg
Mix well until frosting is fluffy and mixed well. Then choose your decorator tip and prepare a icing bag and fill with icing. You must hurry because the icing will begin warming up from your hand and if this happen the frosting will be too soft and you will need to pop it in the fridge for a few minutes. After the cupcakes have cooled you are ready to decorate and then place them in the fridge for at least an hour to let the icing set up and then enjoy.
Bon Appetite!

Tuesday, December 9, 2014

Chocolate Cupcakes with Creamy Peanut Butter Frosting

Chocolate Cupcakes with Creamy Peanut Butter Frosting
½ cup unsweetened cocoa
¾ cup flour
½ tsp baking soda
¾ tsp baking powder
¼ tsp salt
2 large eggs
¼ cup Splenda Sugar mix
½ cup brown sugar
1/3 cup coconut oil
2 tsp vanilla
½ cup buttermilk
Preheat oven to 350. Line muffin tins with paper cups. Mix eggs, sugar, oil, buttermilk, vanilla, and brown sugar until creamy. Add flour, cocoa, salt, soda, and baking powder. Mix with mixer until smooth and creamy. Fill each cup 2/3 full of batter. Cook in oven for 19 minutes or until done. Let cupcakes cool and make frosting.
1 cup creamy peanut butter
4 tablespoons softened butter
4 cups powdered sugar
1 tsp vanilla
½ cup of milk
Cream together until nice and creamy. Spoon into piping bag with frosting tip. Frost each cupcake and sprinkle with mini chocolate chips each now or place in fridge and eat later.