Tag Archives: back to school

Back-to-School Baking

18 Aug

I went to Walmart last night and watched as moms furiously grabbed back packs and colored pencils, and children cried and carried on over Miley Cyrus notebooks, and college students left with nothing but junk food and beer….I was honestly so glad that I was no longer “going back to school”! I was heading “back to school” a little less than a year ago, and I remember being so ready to graduate from college that I would have given a limb  in order to forgo sitting through another classroom lecture.

With all the school spirit in the air however, I decided to dedicate this post to all of those who are going back to the classroom for another year, another semester, whatever. I also dedicate this to the moms that have to get their children ready for school – you’re patience when picking out school supplies and school clothes amazes me.

A friend of mine (http://happylifehappywife.wordpress.com/) sent me this recipe last week, and it’s the perfect back to school treat. Caramel Apple Cupcakes. Enjoy!

Caramel Apple Cupcakes – Recipe from http://justjennrecipes.com/caramel-apple-cupcakes/2008/10/22/

Visit JustJennRecipes.com for more fun recipes!

Apple cupcakes ingredients:
(frosting to follow)

2 1/4 cups all purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup melted butter
1 cup applesauce
1 cup shredded or finely chopped, Granny Smith apples

Preheat your oven to 350 degrees. Prep a cupcake pan with liners.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

In a mixer, stir the eggs, butter, and applesauce. Mix until combined. Carefully add the dry ingredients.

Now chop the apples. Peel and slice the apple. Then using a grater, grate the apple into fine shreds, like cheese. You can also chop it finely which works just as well. Now stir the shredded apples into the batter mixture.

Bake for 15-20 mins, 17 works best for me.

Caramel Frosting ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1tsp cinnamon
1 TB maple syrup

In a saucepan on medium heat, melt the butter and brown sugar. Give it a stir now and again. When they are melted and bubbly, add the milk. Carefully raise the heat and bring the mixture to a quick boil. Careful – you don’t want to burn it. Once it foams up and turns that lovely caramel color, take it off the heat immediately.

Remove pan from heat and stir in the powdered sugar and vanilla, cinnamon and syrup, mixing until frosting is smooth. I like to put it in the fridge for about 20 mins to cool down. Then I simply frost the cupcakes by dipping them into the frosting. It’s more of a glaze – in the sense that it will firm up.

Now the fun part – you can roll the sides in sprinkles and of course, for effect, put in a popsicle stick to make it look like a real caramel apple.

Ice Cream Cupcakes!

17 Aug

Picture by PieceofCake.com - Icecream Cupcakes!

Combine Ice cream, flour, and a few other essential cupcake ingredients, and you have an ICE-CREAM cupcake! Honestly, what more could a girl ask for?? The recipe is so simple yet the idea is so novel that everyone will think you spent hours creating these little masterpieces….that is if you can actually get them out of your house before eating them all! When I came across this great idea, I knew I had to share it!

The recipe comes from one of my favorite blogs, Piece of Cake (http://pieceofcakeblog.blogspot.com/2010/08/ice-cream-muffins.html)

Ice Cream Cupcakes

The better quality ice cream you choose, the better your results here. Note that this recipe calls for self-rising flour–it will not work with any other flour. I imagine other flavors of ice cream can be substituted. These can have a crazy rise, so keep the muffin cups only about 1/2 full of batter.

Makes 12

2 cups premium vanilla ice cream, very soft
2 cups self-rising flour
1 egg
2 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract

Position a rack to the center of the oven and preheat it to 350 degrees. Line a 12-cup muffin tin with paper liners.

In the bowl of an electric mixer, beat together the ice cream and flour until smooth. Beat in the egg, oil and vanilla until well-blended. Divide the batter equally among the muffin tins, each about 1/2 full. Bake until the muffins are risen, lightly golden and a toothpick comes out clean, 18-20 minutes. Cool completely on a wire rack.

PieceofCake.com did not give a recipe or any ideas for the frosting, but I would suggest the following:

 

Enjoy the recipe! And come back later for a Back to School recipe for Caramel Apple Cupcakes!

Till next time, stay sweet. xoxo