Saturday, September 3, 2016

Homemade Funfetti Cupcakes

Sometimes you just need sprinkles.






































Not too long ago I made my coworker some Homemade Funfetti Cupcakes for her birthday.  It was on this occasion that my soon to be 4 years old son changed his entire outlook on cake.  You see, my sweet little boy has always loved chocolate cake and only ever requested chocolate cake for special events.  Then he ate one of these and declared them the best cake ever and changed his birthday request from chocolate cake with red frosting to sprinkle cake with red frosting.  I cannot say I blame him as these are truly delicious cupcakes.  My boy, being the thoughtful loving brother that he is, also made a special request for one pink cupcake for his sister.  I love this kid and we love these cupcakes!

Homemade Funfetti Cupcakes 
recipe from Sally's Baking Addiction

makes 24 cupcakes

3 and 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
2 large egg
1/2 cup vanilla yogurt (I used Greek)
1 1/2 cups milk
1 tablespoon vanilla extract
1 cup rainbow jimmies/sprinkles (not nonpareils)

Preheat oven to 350F degrees. Line muffin tin with 24 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Divide batter among 24 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool.

Very Vanilla Frosting
recipe by Baked Perfection

2 sticks of butter, softened
6 cups powdered sugar
pinch of salt
3 tablespoons vanilla extract
2 -4 tablespoons milk
food coloring if desired

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.  Add food coloring if desired.


























This photo was taken from the original batch.  I used about 1 1/4 cups sprinkles in this batch.

Monday, August 22, 2016

Cookies and Cream Cake

Cookies and cake deliciousness.


I rarely make cakes.  My rationale behind not baking many cakes comes down to the fact that cupcakes are easier and people at work are more likely to grab a single serve dessert than slice into a cake.  Believe it or not, we try not to keep too many desserts in the house and have a house rule of only eating dessert on the weekend (unless it is a special occasion).  Therefore cake does not easily fit into my normal baking routine.  This cake should be and was  the exception as it is incredibly delicious!  My sweet son had a birthday recently and we broke the rules and had dessert with all our neighbors on a weeknight to celebrate.  My son loves chocolate so I knew the frosting had to be chocolate.  We had Funfetti cupcakes for his birthday  (recipe to be posted in the next couple weeks) and I wanted to do something different and had a feeling he would love a cake filled with Oreos.  I was right.  This cake is 4 layers of Vanilla Cookies and Cream Cake with Cookies and Cream Frosting between each layer and then coated in deliciously rich Chocolate Buttercream.  We did not have a single slice left over!

Cookies and Cream Cake
recipe by Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
2 cups chopped Oreos

Preheat oven to 350 degrees Fahrenheit.  Grease and flour two 8 inch round cake pans. 

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Gently fold in the Oreos.   Divide batter evenly between two prepared pans.  Bake  for 25 - 30 minutes or until a toothpick inserted near the center comes out clean.   Cool completely before removing from pan.

Cookies and Cream Frosting
recipe from Baked Perfection

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
12 Oreo cookies, finely chopped
1 teaspoon pure vanilla extract
pinch of salt

Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. 

Chocolate Buttercream
recipe from Baked Perfection

1 cup butter, softened
5 cups confectioner's sugar
2/3 cup  cocoa powder
1 teaspoon vanilla extract
1/3 cup heavy cream (or milk)
generous pinch of salt 

Cream the butter on medium speed until it is very light in texture, add salt and vanilla.  Slowly add the cocoa powder.  Add the confectioner's sugar alternating with the cream until the sugar and butter are blended and you reach the desired consistency.  Adjust the amount of cream as needed.

To assemble cake, use a serrated knife to cut each cake into two layers.  Place first layer of cake on cake board, with cut side up and add 1/3 of the Cookies and Cream Frosting. Add second cake layer with cut side down and add addition 1/3 of the Cookies and Cream Frosting.  Add third cake layer with cut side up and top with last of Cookies and Cream Frosting.  Top with last layer of cake, cut side down.  Frost with thin layer of Chocolate Buttercream (known as crumb coat), and place in the fridge for 10-15 minutes.  Frost chilled cake with remaining Chocolate Buttercream.



Saturday, August 6, 2016

Chocolate Sprinkled Sandwich Cookies

So cute and oh so easy!






































I made these cookies a while back for my daughter's 2nd birthday.  Like most children (and many adults), she loves sprinkles.  This recipe is so simple and they are truly adorable.  The recipe did not suggest making them into sandwich cookies, but since I made them so small I thought it would be nice.  I used some leftover vanilla frosting from her birthday cupcakes, but chocolate, mocha, or perhaps peanut butter frosting would be a really nice addition.

Chocolate Cake Mix Sandwich Cookies
adapted from Sally's Baking Addiction 

1 box chocolate cake mix
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable oil, canola oil, or melted coconut oil
1 teaspoon vanilla extract
sprinkles for rolling (optional)

Preheat oven to 350 degrees Fahrenheit.

Add all ingredients to a bowl and mix well with a rubber spatula.  If the cookie dough seems too sticky, chill in the refrigerator for about 30 minutes so it is easier to handle.

Pour some sprinkles onto a plate or into a bowl.  Form dough into tablespoon-sized balls and roll in the sprinkles.

Bake on a parchment paper  for 10 minutes. Let cool on the sheet for another 10 minutes after removing from the oven.   When completely cool apply frosting on bottom of one half the cookies and sandwich with unfrosted cookie.

Frosting:

Vanilla

Chocolate

Mocha

Peanut Butter

Sunday, July 24, 2016

Chocolate Chip Cookie Ice Cream Sandwich Cake

I scream, you scream, we all scream for....a giant cookie ice cream sandwich!






































My husband had a birthday recently and he is not much of a traditional cake guy.  I really do not discriminate when it comes to dessert and truly enjoy a good birthday cake, but since I love my husband I decided I would make something he would truly appreciate.  I am pretty sure chocolate chip cookies are competing for the favorite dessert position in this house, but I did not want to make just chocolate chip cookies.  I suggested to my husband that I make a giant skillet cookie and although he was interested, he did not seem excited.  Using my better judgement, I did not ask his opinion on whether he thought a Giant Chocolate Chip Cookie Ice Cream Sandwich Cake was a good idea and went ahead and made it with my two assistants.  This cookie cake was incredible!  The cookie is dense and holds up perfectly to the ice cream.  This is such a fun non-traditional birthday cake that I wish I thought of it earlier.  I personally would have preferred cookie dough ice cream in the center, but I went with chocolate since it is the birthday boy's favorite.  I think coffee ice cream would also be perfect, but really any flavor ice cream is going to be delicious sandwiched between these two cookies.

Chocolate Chip Cookie Ice Cream Sandwich Cake
created by Baked Perfection, cookie recipe modified slightly from  Martha Stewart

makes 3 8-inch round cakes

1 1/2 cups unsalted butter, softened
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
2 large eggs
1 tablespoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips

1 half gallon ice cream, any flavor

Preheat oven to 350 degrees Fahrenheit, with rack in center.  Generously butter three 8 inch round cake pans and line bottom with parchment; set aside.   In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes.  Add eggs and vanilla; mix until well combined.  Add flour mixture; beat on low speed until just combined.  Beat in chocolate chips.


Spread dough evenly in three prepared pans.  Bake, rotating pans halfway through, until edges are brown and top is golden, 18-22 minutes.  Transfer to a wire rack; cool completely on baking sheet before removing.

To assemble:

Set ice cream out to soften.  Remove cakes from pans and peel parchment off each cake; set aside. You will have one extra cake to enjoy.  Line one of the pans, bottom and sides, with clean parchment. Place one cookie back in the pan upside down.  In a large bowl, scoop the entire container of ice cream.  Stir the ice cream until it is the consistency of soft serve.  Pour the ice cream into the cake pan on top of the inverted cookie.  Top with remaining cookie and push down slightly to remove any air bubbles.  Cover top with plastic wrap and freeze for at least 4 hours.  When it is time to serve, moisten a clean cloth with hot water and rub along the sides of the pan to release the cake. Run you knife under hot water to cut slices.

Note:  I individually wrapped the leftovers as pre-cut slices in plastic wrap and put them in the freezer in a gallon sized freezer plastic bag.  So much easier than cutting the cake again.



Wednesday, July 20, 2016

S'mores Ice Box Cake

Beat the heat!






































I can honestly tell you that I am not a fan of the summer months.  I enjoy that work is a little quieter and the days are long, but I will always prefer Fall, Winter, and Spring.  Despite spending much of my childhood in the South, I am not made for heat and humidity.  This Ice Box cake definitely makes summer more bearable!  I came up with the idea for this cake after talking to a co-worker about ice cream cakes.   This cake came out even better than I expected.  We shared it with our neighbors and after second servings there were no leftovers.  This is the perfect way to enjoy a S'more on a hot day without a campfire.

S'mores Ice Box Cake
recipe by Baked Perfection

makes 1 9x5 loaf cake

2-3 sleeves graham cracker
1 10oz bag mini marshmallows, divided
2 pints Chocolate Ice Cream
2 pints Vanilla Ice Cream
5 Hershey Chocolate bars, chopped and divided

Set out your ice cream to soften.  Line a loaf pan with plastic wrap so that all sides are completely lined and there is a minimum 3-inch overhang on the longer sides of the pan and set aside. Line a 11x17 sheet pan with parchment paper.

Measure out 1 cup of mini marshmallows and set aside.  Place the remaining marshmallows on the lined sheet pan and place in broiler.  Watch your marshmallows carefully and remove when toasted to a golden brown (or darker if preferred).  Each oven will vary so it is important you watch your marshmallows.  Set aside.

Empty vanilla and chocolate ice creams into two large bowls.  Add half of toasted marshmallows into each bowl.  Add 2 chopped chocolate bars into each bowl.  Stir well until each ice cream is well combined and resembles soft serve ice cream.  It is perfectly fine if it is partially melted.

Arrange graham crackers so that they completely line the bottom of your pan.  Top with half of the chocolate ice cream mixture.  Cover with another layer of graham crackers. Add half of the vanilla ice cream mixture.  Top with another layer of graham crackers.  Repeat chocolate layer, than graham crackers, and finish with vanilla layer.  Top cake with reserved marshmallows, chopped chocolate and left over graham crackers broken into pieces.  Fold plastic wrap over the top of cake and freeze at least 8 hours.


Friday, July 8, 2016

Blackberry Cobbler

It is berry season after all.






































This cobbler is so delicious that I have made it twice in the past month.  I first made this for Father's Day and then again for the 4th of July as it is just that delicious!  My husband is not much of a cake person so for Father's Day I wanted to make him something different.  I know he loves pie and cobbler and seeing that I had not made many cobblers in my lifetime, this was the perfect occasion.   This recipe did not disappoint one bit.  The second time I made the recipe, I included a mix of blueberries, strawberries, and blackberries which was just as delicious.  If your market has fresh berries or you have the opportunity to pick fresh berries yourself, I highly suggest you make this recipe.

Blackberry Cobbler
recipe slightly adapted from Ree Drummond

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, melted
1 1/4 cup sugar1 cup milk
2 cups fresh blackberries

Preheat oven to 350 degrees Fahrenheit.

Mix together the flour, baking powder, and salt in  large bowl and set aside. Add sugar to flour mixture, then whisk in milk. Mix well. Add in melted butter and whisk until well combined. Butter a baking dish.

Rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.  Best served with Vanilla Ice Cream.


Thursday, June 30, 2016

Red, White, and Blue Cupcakes

Perfect for the 4th of July.



These cupcakes are delicious and absolutely adorable.  If you are planning a party, BB-Q, or just hanging out at home this weekend to celebrate Independence Day, I highly recommend you whip up a batch of these.  You can use any of your favorite cupcake recipes, since the pizzaz is really in the frosting.  I made vanilla cupcakes with vanilla frosting, simple and classic.  It would be fun to add a cherry pie filling, but this time I kept it simple.  To achieve this frosting look, I used filled by piping bag (leaning the bag to the side), with layers of red, white, and blue frosting.  I then piped out the frosting on a plate until all three colors were coming out of the tip.  I frosted in small batches, cleaning out my piping bag and refilling after every 4th cupcake to keep the colors nice and vibrant.



Sugar Cookie Cupcakes
recipe by Baked Perfection

makes approximately 24-30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.

Very Vanilla Frosting
recipe by Baked Perfection

makes frosting for 24-30 cupcakes

2 sticks of butter, softened
6 cups powdered sugar
pinch of salt
3 tablespoons vanilla extract
2 -4 tablespoons milk
Red and Blue food coloring

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.  Divide frosting into three bowls.  Add red and blue food to two bowls until you reach desired shade of each color.  Frost as described above.


Saturday, June 25, 2016

Rainbow Swirl Frosted Cupcakes

Fit for a princess.


Not too long ago my sweet (and salty) little girl had her second birthday.  I love my daughter to the moon and back and am so thankful that she is part of our family.  She definitely keeps us on our toes! Noe despite the fact she is a bit of a bully and beats on her older brother on a daily basis, she is quite a dainty little girls and loves all things pink and or princess related.  For her birthday I made her these special cupcakes.   I made my go-to chocolate and vanilla cupcake recipes and topped them with my favorite vanilla frosting.  The kids (and adults) loved them!

To achieve the swirled rainbow look:  Dip a toothpick in food coloring of your choice and slowly drag the toothpick along the inside of your piping bag to create a long red line.  Repeat until you have 4-6 lines of varied colors.  Carefully add the frosting into the piping bag trying to not disturb the lines too much.  Pipe normally.

Sugar Cookie Cupcakes
recipe by Baked Perfection 

makes approximately 24-30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.


Chocolate Cupcakes
Chocolate Cupcakes recipe slightly adapted from allrecipes.com

Makes 24 cupcakes

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1 tablespoon instant espresso dissolved in 1/2 cup warm water
2 cups chocolate chips (dark chocolate or semi-sweet), dusted in 1 tablespoon flour

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water.  Gently stir in the chocolate chips

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Very Vanilla Frosting
recipe by Baked Perfection

makes frosting for 24-30 cupcakes

2 sticks of butter, softened
6 cups powdered sugar
pinch of salt
3 tablespoons vanilla extract
2 -4 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.


Tuesday, June 14, 2016

Brown Sugar Cake with Cookie Dough Frosting

Cookies and Cake together - perfect harmony.
























I sometimes believe there is no more perfect a desert than a good chocolate chip cookie.  My husband and I tend to think I make the best in the world, but I know there are thousands of good recipes out there.  A couple years ago I made brown sugar cupcakes with cookie dough frosting and learned it was the perfect marriage of a cookie and a cake.  This is honestly my favorite frosting and cake.  The original post can be found here and here is a link to miniature chocolate chip cookies..  Cupcakes are always fun, but sometimes when I have extra batter I use it to make a small cake as I did here.  I do not make many cakes and really think I should make more.  This one is delicious!

Brown Sugar Cupcakes with Chocolate Chip Cookie Dough Frosting
cupcake recipe from How Sweet Eats and frosting recipe adapted from Recipe Girl

1 cup loosely packed brown sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees Fahrenheit . In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Grease and flour two five in cake rounds.

In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.

Distribute batter evenly into two cake rounds. Bake for 18-20 minutes, or until tops are puffy and golden, and will not jiggle when touched. Let cool completely before frosting.

Chocolate Chip Cookie Dough Frosting

3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cups powdered sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
3/4 cup all purpose flour
1-2 tablespoons milk
2 teaspoons vanilla extract
1/4 cup chocolate chips

In a medium bowl, beat together the butter, salt, and sugars until smooth and creamy.  Beat in the flour and vanilla until well combined.  Add milk to reach desired consistency.  Stir in chocolate chips or use as garnish.

Frost cake as desired.  Frosting recipes can be doubled if you like your frosting thick.

Friday, May 27, 2016

Double Chocolate Brownie Cookies

Brownie or Cookie?

























We love chocolate in our house.  Honestly, I am sometimes surprised to see how much my kids like chocolate.  They definitely enjoy it more than I do and I really like chocolate.  This was my first time making brownie cookies and I used Scharffen Berger cocoa powder.  It is my preferred chocolate for baking.  You can really taste the quality of the chocolate in these.  These are perfect cookies because they are chewy and taste like a brownie!

Double Chocolate Brownie Cookies
from For the Love of Dessert

1 1/4 cup cocoa powder
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup unsalted butter, softened
1 cup white sugar
3/4 cup dark brown sugar
2 eggs
2 tsp vanilla
2 cups chocolate chips


Preheat oven to 350 degrees Fahrenheit.  

In a medium bowl; whisk together the flour, cocoa powder, baking powder and soda. In a large bowl cream together the butter and both of the sugars until light and creamy. Add in one egg at a time until well blended followed by 2 tsp. vanilla. Gradually add in the cocoa/flour mixture. Gently mix in the two cups of chocolate chips and spoon out onto prepared pans. Bake in your preheated oven for 8-10 minutes. Cookies will be puffed up a bit but will settle as they cool. Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.  Do not over-bake.


Wednesday, May 18, 2016

Apple Rose Tarts

Beautiful and delicious.

























I made these for Thanksgiving...yes Thanksgiving.  I told you that I did not stop baking when I took a break from blogging.  You probably saw these floating around the internet, like I did.  They look so beautiful that I had to make them and they are incredibly easy!  I served them on my dessert table, but I think they would be a really nice addition for a brunch.  If you don't eat them all right away, they re-heat well and are definitely best warmed.

Apple Rose Tarts
recipe from To Simply Inspire

makes 12 tarts

3 apples
2 sheets of puffed pastries, thawed
6 Tablespoons of apricot preserves
4 Tablespoons of water
juice of 1/2 a lemon or 2 Tablespoons of lemon juice
cinnamon
sugar

Preheat oven to 375 degrees Fahrenheit. Grease a 12 cup muffin tin.

Remove puffed pastries from freezer and thaw according to package instructions. Slice the apples in half from top to bottom. Remove the core ends and then scoop out the core in the center. Slice the apples into very thin slices.

Fill a medium sized bowl half full of water. Squeeze the lemon juice into the water. Place the sliced apples in the water and microwave for 5 minutes until slightly tender. Drain the apples into a colander.

Mix the apricot preserves and water together in a bowl.

When pastries are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin to flatten slightly. Cut each pastry into 6 equal slices. One at a time, spoon apricot preserve mixture onto a slice of pastry. Place 7-9 apple slices along one half of the pastry slice with the peel side facing out.  Fold the pastry in half to cover the apples.  Starting on one end, roll the pastry and apples to the other end of the pastry. Place in a greased muffin tin. Continue with the other pieces of pastries until you have 12 apple roses.

Bake at 375 Fahrenheit for 40 -45 minutes until pastry is golden brown

Wednesday, May 11, 2016

Gluten Free Almond Coconut Cupcakes with Triple Berry Buttercream

Hello old friend.

















It has been way too long since I have blogged. I still work full time as an auditor and my two little ones are as rambunctious as ever.  I have chosen to put this little blog on the back burner, but it has not been forgotten.   I still bake, not as frequently as I once did, but often none the less.  These days I typically have an assistant or two helping out.  I love cooking and baking with my kids and they love it just as much.  My son declares on a daily basis that he is going to be a "cooker" when he grows up. When we go out to eat he asks to see the kitchen to watch the chefs cooking.   My daughter on the other hand may just be assisting so she can taste test, but either way I love these precious moments with my kids.

I made these cupcakes last week as my first attempt at Gluten Free baking.  I assure you this is not going to turn into a gluten free blog, but I thought I would give it a whirl.  These cupcakes were absolutely phenomenal!  A neighbor of mine is complete gluten free and his response was "The cupcakes are AWESOME! I'm not exaggerating when I say they have been the best GF cupcakes I remember having!" So even if you are not eating gluten free, you may want to give they a try. I used coconut flour in the recipe because I like coconut and it not foreign to me.



Gluten Free Almond Coconut Cupcakes with Triple Berry Buttercream
cupcake recipe adapted from King Arthur

makes 12 cupcakes

1/2 cup melted butter
2/3 cup sugar
1/2 teaspoon salt
2 teaspoons almond extract
6 large eggs, whites and yolks separated
2 tablespoons milk
1/2 cup coconut flour
1 teaspoon baking powder

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.

Whisk egg whites until you have stiff peaks and set aside.  In a separate bowl, beat together the butter, sugar, salt, almond extract, and egg yolks. Add the milk, and beat until smooth.

In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.  Gently fold egg whites into batter, folding in 1/3 of the egg whites at a time.   Evenly divide the batter among the 12 liners, filling each 3/4 full.

Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean.  Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.

Triple Berry Buttercream
recipe from Baked Perfection

1 stick butter, softened
1 tsp vanilla extract
1/4 cup triple berry jam
pinch of salt
3 cups powdered sugar
2-3 tablespoons milk

Beat butter, salt, and vanilla until creamy. Mix in jam. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.