You can find this recipe on my deal blog.
Only two ingredients and super yummy & frugal!
Strawberry Cupcakes w/Clear American Water
August 20, 2011 by
Vanilla Bean & Yogurt
June 5, 2010 by
Soft moist deliciousness. That’s what I can say about these cupcakes. I had my first Vanilla Bean cupcake when I lived in Seattle {can’t remember the name of the bakery it was like a decade ago} but it was a little piece of heaven.
I love Vanilla cupcakes because it’s such a great base to amazing possibilities. I have been wanting that cupcake so badly
and haven’t found one like it yet. Since I picked up some Vanilla Beans a little bit ago from Williams Sonoma and it’s almost 110 outside {yes it’s literally baking here in Vegas} I thought it would be a good day to try some Vanilla Bean cupcakes.
You can find this recipe almost anywhere but of course this recipe will be adapted to me and my family. Just so you know, you can find the entire Vanilla Family at Williams Sonoma. They even have the beans show to the right. Let’s dig in.
I will tell you two things. One~how to make these fabulous goodies from scratch because they will be worth the time. and Two~how to make them in a pinch and still have that dense sweet and moist taste {without breaking the bank}
Scratch Vanilla Bean Cupcakes
- 1-1/2 Stick of Unsalted butter {softened & cool}
- 2-Cups All Purpose Flour
- 6 Large egg Whites
- 1-1/2 Cup of Granulated Sugar
- 3/4 Cup of Milk {only whole}
- 2 Teaspoons Pure Vanilla Extract
- 2 Teaspoons Baking Powder
- 2 Vanilla Beans {Take seeds out & discard the rest}
Click Here for Instructions.
In-A Pinch Vanilla Bean Cupcakes
There’s nothing better than from scratch. However sometimes it’s just not always possible. If that’s the case and you have a Fresh & Easy near by {on the west Coast only} you might be interested in their recipe.
It’s super Easy and all you need are Eggs, Milk & Butter. Of course the mix too. I haven been wanting to try this for a while and I wasn’t at all disappointed. There Vanilla Been Seeds in the mix are so fresh smelling and it looks just like my scratch mix.
You need to make sure you don’t over mix it. It will be slightly grainy and that’s ok. Your house will smell so yummy!
Now for the topping. This again, is why I love Vanilla. You can put anything with it. Since my hubby and I are trying to eat better {don’t you just love that-does he know I have a cupcake blog?} I thought I would try a variety of things.
Toppings
Yogurt {strawberry is my favorite} but Peach will work too 
Simple whipped cream with nuts
The options are endless….I’ve even been known to dig the top of the cupcake Vanilla Bean IceCream and 
Top that with coffee Grinds. YUMMO!!
What’s your favorite way to eat a Vanilla or Vanilla Bean cupcake?
How Cupy Cakey makes Cake Pops
May 27, 2010 by
CakeBalls. I’ve seen it, I’ve watched it but never tried. Looked simple enough right? Walk with me on my journey {yes I said journey because it was} as I “pretend” to make cake balls.
It would have been so helpful to know what exact tools and where to get them so let’s start there. If you click through to the above image you’ll be taken to my flickr page that will in detail share with you what each of the items cost and where I purchased them.
Step I: -Bake
I started out with just a plain boxed Chocolate Cake Mix I purchased on Clearance of course. These cake balls were made for a children’s party and I wanted to make it as economical and child friendly as possible.
Step II: Crumb
You’ll want to make sure the cake is completely cooled. Preferably overnight. Now, if your like me you want to know why. If you attempt to crumble the cake while it’s hot it just simply will not work out. The cooler the cake is the better it will all stick together. If you have a food processor that would be great to use also. A great smooth crumbly consistency is what your looking for.
Step III: Adding Icing
I will admit. The first time I did this I added too much icing to this mixture and it never was firm enough. My rule of thumb now is for every sheet cake I add 1/2 container of icing and then blend in more as needed.
I could have made a simple cream cheese icing because it truly is the simplest thing to make but for time purposes I just used good Ole Betty Crocker. The icing will not even be seen so for me this was a great option.
Step IV: Molding
I think I tried every method to keep the balls consistent and if you know of a way, please share. However, what it boilded down to was just eyeballing it and grabbing up a scoop at a time to form the balls.
Also the first time I did this, it was a stick gooey mess {because of the over abundance of icing} you’ll know you have too much when the mixture is sticking to your hands.
Step V: Cleaning
After you make your balls, place them in the frig. I put mine in overnight but 4-5 hours should be fine. While you wait, I love to stress to my family and friends to clean while you cook. This is HUGE to me. If I’m in the moment and just siimply can’t get my head out of the moment….then it’s ok. but my dad always said, a good cook always cleans while they cook. Maybe that’s why I don’t like to do main course cooking.
Step VI: Candy Coating
For the coating I used the Kroger Store Brand Candy coating. The entire package made the full box of cake mix cake balls. And I had some left over for Oreo Cake Pops I’ll show in a bit.
This is my home made double boiler. You don’t need to have a fancy one but if you do…. absolutely pull it out and enjoy!
I will tell you now that I don’t have any pictures with the cake balls dipped in chocolate {I know I know} But I will be doing this again soon with a Vanilla Bean mix so I’ll be sure to snap pictures.
After the chocolate is completely melted I just stick the {longer of the two} lollipop stick into the cake ball and dip into the melted chocolate. Give it a little twirl so it’s nice an even. Stand up in the Styrofoam and let cool. Now you could place the pop on it’s head but I wanted a smooth pop.
Now this is what I made with the left over candy coating.
For the original baker of Cake Pops you MUST check out Bakerella. She makes them into these fabulous characters and she’s just all around fabulous.
Happy Birthday Lemon
April 29, 2010 by
Today is MY day! I know..a little self indulgent but after having twins I need to be that way sometimes just to be heard..LOL. Fact: I love buying cakes! another fact: I love making cakes. So last night I started baking my cupcakes, the ultimate simple recipe for the perfect Lemon cupcake. I wanted to candy some lemon pieces but it was so late and today…today I’m doing nothing but eating!
These cupcakes were the little brother to the regular size cupcakes. Just little bites. They look bigger don’t they? Perfect for little hands to have a couple and not make a mess. They are about a third the size of a small lemon.
It was so late last night when I started them I didn’t ice them until today and I love how settled and firm the cake is the next day. Have you ever noticed that?
I love photographing cupcakes too! Because one they don’t move..LOL. And they are just the perfect treat that will make your mouth water.
You can also click through any of the pictures to view my flickr. I’ll post additional pictures there too!
You can see full recipe here in the recipe list. Do you have a favorite lemon recipe? You can share that here
Food for the Soul: Banana Bread
April 20, 2010 by
This is a recipe that we’ve made forever. We opted not to make it into muffins/cupcakes because we weren’t going anywhere. Usually we make them into muffins so the kids can eat them in the car. This is the easiest recipe and I feel good about giving it to the little ones when we’re in a pinch for time and need a quick breakfast. A slice/muffin of Banana Bread and milk…and off we go. Let’s start with this yummy morning, afternoon or evening treat directions:
Like I said, easy peezy. Don’t worry about writing down or trying to make the screen larger. Sit back and enjoy! This recipe is in the Recipe Database List under breads. I do like a cinnamon or vanilla flavor added {depending on my mood}. Once you gather all these simple ingredients combine to mix.
Yes, you are viewing correctly. I use an old school hand held blender that I think I paid $9.99 for. My frugal side just can’t get my “I want & need” side to purchase my dream mixer
My husband actually is the master bread maker so I guess the book was for him…LOL. That’s his cute little finger gripped onto the bowl. Once you get everything blended { I like a little chunks maybe even some nuts, again just depends on my mood}
This would be the time to add them. Pop this yummy treat into a 350 degree oven and go enjoy the family! That’s what we did. It was such a warm Sunday. We did absolutely nothing but sip on Margaritas and watch the kiddos hose one another down. It’s pretty early this years for the warmth but I welcome it.
After about an hour later when your home smells like sweet devine! The smell of love is in the air and it always brings everyone to the kitchen. I love that. Wa-lla your creation is done!
And I love any reason to break out my grandmother’s dishes. I love this retro platter. Do you have one? I think everyone had one in the 70′s.. My grandma thinks it’s funny I call it retro..Hahaha. Everytime we make this bread I know there is tradition being created with our children. That fills me up more than anything.
Do you have a favorite bread recipe? Share it. Hoever above on the Recipe list and Share Recipe will drop down. We would love you!!
