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!
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 MAKETHESECUPCAKES!
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!
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!