HOMEMADE VANILLA EXTRACT.

we make a lot of cupcakes.
i mean…. a LOT.
and there is never a time we don’t grab the vanilla extract for our glorious treats.
and so, in an effort to save a little money on our cupcake habit we decided to make our own vanilla extract…. and the results definitely delivered!

we went off a recipe from Joy The Baker, but essentially this is how we made our own vanilla:

• four vanilla beans – split lengthwise except for a bit at the top of the bean (so it stays as one piece).
• stuff the vanilla beans into a mason jar.
• pour 1 cup of rum (the higher alcohol content the better) & ½ cup of jack daniels  over the top of the vanilla beans.
• tightly close the jar, write the date on the lid, give it a swirl, and put in in a dark place.
• keep the vanilla in it’s dark place for at least two months (we waited 3), swirling weekly.

now, i know what you’re thinking…. “thanks for the homemade vanilla help, but it’s not friday- why are you posting?”
well, we thank you for your inquiry and the answer is:
we needed to share with you how we make our vanilla BEFORE friday because it’s something we’re going to use this friday for cupcakes as we break into the world of:

GLUTEN FREE BAKING! 

so come back friday to see what we’ve created, and tell your friends!

ALMOND JOY CUPCAKE.

today is a monumental day.
we (mainly tracie) have created a cupcake that might even be better than our beloved caramel + whiskey cakes. bite your tongue, right?
oh lord. this cupcake will make you want to slap yo momma.
so in celebration of this culinary feat, we have decided to do something we haven’t done before. we are giving this recipe away!
why? because it honestly is too good to keep to ourselves.
so – gather your friends, go to the store, go home and MAKE THESE CUPCAKES!

step away from yo momma. then proceed.
ALMOND JOY CUPCAKE RECIPE:
(printer friendly version) 

:: cake ::

1 ⅓	cups	all purpose flour
¼	teaspoon	baking soda
2	teaspoons	baking powder
¾	cups	unsweetened cocoa powder
⅛	teaspoon	salt
4	tablespoons	butter (room temperature)
1 ½	cups	sugar
2	large	eggs (room temperature)
1	cup	coconut milk
1	cup	shredded coconut
½	teaspoon	vanilla
½	teaspoon	coconut extract
¼	cup	rum

1	Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar.
2	Combine flour, baking soda, baking powder, cocoa powder, salt, and shredded coconut in a medium bowl. Set aside.
3	In a mixer on medium speed, cream butter and sugar.
4	Add eggs, one at a time, mixing well between each mixture.
5	Add vanilla and coconut extracts.
6	Alternately mix flour mixture and coconut milk into the batter, mixing until just combined.
7	With the mixer on low, add rum.
8	Divide batter evenly into the prepared cups, filling each about three-quarters full.
9	Bake for 18-20 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
10	Top each cake with Coconut Buttercream Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion.
11	Complete the cupcake with the Chocolate+Almond Topping (see recipe below).
12	Serve and store at room temperature.

:: coconut buttercream frosting ::

½	cup	butter (room temperature)
3	ounces	cream cheese (room temperature)
¼	cup	coconut milk
½	teaspoon	vanilla extract
¼	teaspoon	coconut extract
16	ounces	powdered sugar

1	Beat butter and cream cheese in an electric mixer on medium speed until creamy.
2	Gradually add powdered sugar on low speed until blended.
3	Slowly beat in the coconut milk and extracts.
4	Increase the mixer to medium speed and beat until smooth.

:: chocolate+almond topping :: 

2	cups	milk chocolate chips
1 ½	tablespoons	coconut oil (vegetable oil may be used instead)
24	whole, raw	almonds

1	Press an almond into the top of each frosted cupcake and place in the freezer for about 5 minutes.
2	Meanwhile, melt chocolate chips and oil in a double broiler.
3	Transfer the melted chocolate into a wide mouthed mug.
4	Remove cupcakes from freezer and dunk the tops into the melted chocolate.
5	After the cakes are dunked, place in the refrigerator to set the frosting!

SNICKERDOODLE.

snickerdoodle cookies are delicious… but snickerdoodle cupcakes are heavenly.
a decadently light and flavorful cake topped with a dollop of airy cinnamon and sugar meringue.

the recipe we created yields a few over two dozen regular cupcakes. we decided to take the remaining batter and use as mini-cakes (which are really adorable because they look so refined with the cinnamon sugar and they’re so petite).
also, we got new frosting tips from Fat Daddios during Sur La Table’s after christmas sale. they are giant. and amazing. you should check them out.
the frosting process takes about half the time and leaves us with beautiful results.

visit our ETSY site to try these awesome cupcakes!

BANANAS FOSTER.

a smaller version of an old tradition could not take a more delicious form then these incredible cupcakes.

a light, coconut based cupcake is topped with decadent candied bananas and a smokey rum sauce. a dollop of homemade whipped cream completes this elegant cupcake that is both beautiful and scrumptious.

we even lit our rum on fire… but it didn’t flame up like we expected, just a small blue flame, which was a little disappointing but since this cupcake will be eaten by lots of kids we decided it was a good sign that all the alcohol had cooked out.

to experience these delicious treats, visit our ETSY site!