Chocolate Cupcakes with Maple Frosting & Candied Bacon

Please don't tell me you ate too much Halloween candy and need a break from sweets.

Look at these guys.  You don't want to hurt their feelings...

These chocolate cupcakes are yum on their own.  The perfect amount of richness...but if you want to put it over the top, you must throw together this cheater icing and candied bacon garnish.  You will be loved by all.  Except vegetarians...they might hate you.  But that means more cupcakes for you!

Chocolate Cupcakes with Maple Frosting & Candied Bacon

makes 18 cupcakes

3/4 cup cocoa powder

1 1/2 cup flour

1 1/4 cup sugar

1/2 tsp espresso powder

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 eggs

3/4 cup warm water

3/4 cup buttermilk

3 tbsp canola oil

2 tsp vanilla

Preheat the oven to 350 degrees.  Mix all this stuff together, fill cupcake liners about 2/3 full & bake for 20-25 minutes.

Cheater Maple Bacon Frosting

tub of whipped buttercream frosting

1 tbsp maple syrup

1 tbsp bacon grease

Mix all of this together and chill for half an hour.  Pipe onto cupcakes.

Candied Bacon Garnish

bacon

brown sugar

Sprinkle brown sugar on bacon.  Bake for 20 minutes at 400 degrees.

My advice for these cupcakes is to pack them up and take them somewhere other than your kitchen.  I'm only trying to help you....but save at least one for yourself.  They are worth it.

Happy Friday!

Mocha Coconut Frappuccino Ice Cream Cupcakes

I’m okay with the fact that these cupcakes are lopsided.

I don’t mind that they are not perfect.

I’m okay with the reality that I went to exercise class with a streak of coffee ice cream down my arm.  No biggie.

It is really alright that I went to the store specifically for a homemade cupcake recipe I carefully concocted only to come home and realize that I was out of cocoa.

It’s actually pretty wonderful, because using a cake mix as a starter is always welcome in my book.

It’s cool, because life is not perfect.  So my cupcakes might not look perfect, but they sure do taste it!

So, you know what happened that inspired this recipe?  Happy hour happened.  I’m not even talking alcoholic happy hour.  I’m talking about that blessed week or two in May when from 3-5 at Starbucks, frappuccinos were half off.  I don’t usually buy fraps, because they are kind of pricey.  Especially when you add extra money for soy milk and extra espresso…

Ok, so I had the mocha coconut frappuccino more than once and have been craving that flavor ever since.

And what could be better than ice cream cake based on a coffee drink?  Ice cream cupcakes based on said drink!  Cupcakes are portion control in a cute little package ;)

Mocha Coconut Frappuccino Ice Cream Cupcakes

makes 6 cupcakes

You will need coffee flavored ice cream or frozen yogurt for the middle of the cupcakes.  I used Haagen-Dazs coffee flavored frozen yogurt.  Soften it on the counter before scooping it into the cupcakes.

for cupcakes:

1 cup devil's food cake mix (I used sugar free)

1/4 cup vanilla Greek yogurt

1/4 cup liquid egg substitute

1/4 cup toasted sweetened flaked coconut

Preheat your oven to 350 degrees and spray 6 muffin tins with non-stick spray.  Mix these ingredients together and scoop into muffin tins.  Bake for 20 minutes.

for coconut buttercream frosting:

1/2 stick unsalted butter, room temperature (aaah! I was out of butter, too & used margarine.)

1 1/2 cups powdered sugar

1/2 tsp coconut extract

2-3 Tbsp milk

1/2 cup toasted, sweenened flake coconut for topping

Combine all except coconut.  Smear onto ice cream filled cupcakes & top with coconut flakes.

Assembly: Cut each cupcake in half horizontally, add coffee flavored ice cream or froyo in the middle.  Frost with frosting & top with coconut.  Store in the freezer.

I toasted my coconut in a skillet I sprayed with non-stick spray over medium heat until brown.  Easy peasy.

See, I don't even care that this is the world's worst picture that defies all picture editing.  I just had to show you the ice cream in the middle!

Have a great day, y'all & embrace those imperfections ('cuz sometimes they're delicious)!

A Healthy Meal for You & Your Sweetheart

I do not like to go out on Valentine's Day.  It is way crowded everywhere and it's just not worth it.  Usually we'll go out the weekend before, and I'll make some sort of special dinner at home on the actual day.

Looking for a healthier option for V-day?

This meal is light and healthy, yet oh so delicious.  Make it for someone you love. 

Creamy Quinoa with Smoked Salmon and Roasted Asparagus

To make this you need:

Prepared quinoa (I made a big batch ahead of time)

1 Laughing Cow Swiss cheese wedge per serving

Shredded parmesan

Smoked salmon

Asparagus

Oil

Seasoning

Wash your asparagus, trim the ends, then drizzle olive oil and seasoning on it.  Roast in a 400 degree oven for about 20 minutes.

To prepare the quinoa, toss in cheese and torn bits of salmon in it.  Heat it up in the microwave and season to taste.

Simple, yet awesome.

And for dessert:

 Luscious & Light Lemon Cupcakes with Raspberry Glaze

1/3 cup and 1 tablespoon flour

1/4 tsp baking powder

1/4 tsp baking soda

1/8 teaspoon salt

2 tablespoons and 1/2 teaspoon Greek yogurt

1/4 cup and 1 teaspoon white sugar

1 egg white

1/8 teaspoon vanilla extract

3/4 teaspoon lemon zest

2 tablespoons and 1/2 teaspoon milk (I used almond milk)

1 teaspoon fresh lemon juice

Mix all this stuff up in a bowl.  Bake at 375 for about 17 minutes and allow to cool in the pan for 10 minutes.  After they cool, frost them with the glaze.

To make the glaze, you need:

a couple frozen raspberries

tbsp Greek yogurt

3/4-1 cup powdered sugar

Defrost your berries, smash them with the back of a spoon and toss all this stuff in a bowl.  Stir it up.  Add more powdered sugar if it needs thickening and almond milk if it needs to be thinner.

Makes 4 cupcakes

cupcake recipe adapted from All Recipes

Family Fridays: Cream of Coconut Cupcakes

Today's recipe comes from my Aunt Jackie.  

This spunky little lady is so sweet and lovable.  Much like these cupcakes :)

She also does the best french braids of anyone in the world.  I think she needs to give me a fishtail braid next time I see her.

Like this one:

source

Anyways, her lovely cream of coconut cake graces us with its loveliness today, but in the form of a cupcake.  Her recipe is for a 9x13 cake, but we all know I don't need a big ole cake sitting in my kitchen staring me in the face.

So I made cupcakes, instead.

Brilliant, right?

So, I'll give you two recipe options, because I like you.  You're neat.

Skinny Cream of Coconut Cupcakes
White cake mix
Diet soda (I used diet ginger ale)
Borden's (or whatever brand) fat free condensed milk
Coconut extract
Shredded unsweetened coconut
Fat free Cool Whip

For 6 cupcakes*: Measure out 9 ounces of cake mix, a little more than a cup & mix it with 6 ounces of diet soda.  I used ginger ale.  It is best to use a light colored soda with the light colored cake mix.  So whisk it all together and distribute batter evenly among 6 cupcake liners.  Bake as directed on the box.

After the cakes come out of the oven, poke 4 or 5 holes in them with toothpicks and get your toppings ready.

Pour half of the little can of condensed milk in a bowl and add 1/4 tsp of coconut extract.  Mix it up.

Since these were cupcakes and I did not want to get too messy, I dipped them in the milky mixture upside down lightly and let the excess drizzle down.  Then I turned them right side up and put them on a plate.

Top with whipped topping and coconut.  Garnish with a cherry if you feel the need.

*double the amount of cake mix & soda if you want 12 cupcakes

Sinful Cream of Coconut Cake 
(great for a potluck)
White cake mix, along with eggs/oil to prepare
1 can Eagle Brand (or whatever) condensed milk
1 can cream of coconut
1 small bag of shredded coconut
1 large container of Cool Whip

Mix cake and cook as directed in a greased 9x13 pan.  While the cake is hot, poke holes in the cake.  Mix cream of coconut & condensed milk.  Pour mixture over cake and top with Cool Whip and coconut.  Refrigerate overnight & serve (or you can serve it right away, but it is best cold).

Pretend this is a picture of a full cake...

You could also add some crushed pineapple in the topping for a  piña colada cake :)

Thanks, Aunt Jackie for the recipe!