Coffee Cake in a Mug

You’ve seen the chocolate cake in a mug. Well get ready for a two minute personal coffee cake. Breakfast on the go!

Coffee Cake in a Mug 

Adapted from Heather Likes Food

Ingredients

For the Cake:

• 1 tablespoons vegan butter (Earth Balance)
• 2 tablespoons sugar
• 2 tablespoons applesauce
• pure vanilla extract, few drops
• 1/4 cup all purpose gluten free flour (Better Batter is a great mix)
• 1/8 teaspoon baking powder
• pinch of salt

For the Struesel Topping:

• 1 tablespoon vegan butter
• 2 tablespoons all purpose gluten free flour
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon

1. In a mug soften 1 tablespoon of vegan butter in microwave, about 5 seconds. You don’t want it all the way melted, just soften. Stir in 2 tablespoon of sugar and mix until well incorporated. Stir in applesauce, pure vanilla extract (just a few drops), gluten free flour, baking powder, and pinch of salt; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
2. What is coffee cake without that delicious crumbly topping?! Just a regular cake thats what! In a separate, small bowl, combine 1 tablespoon of vegan butter, 2 tablespoon of gluten free flour, 1 tablespoon of brown sugar, and 1/4 teaspoon ground cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy wet sand and all ingredients are combined, pour on top of cake batter in mug.
3. Cook in the microwave for 50-80 seconds depending on your microwave. It will look just barely set on top. You don’t want to overcook it. (The best suggestion is cooking it 50 seconds, and then in 10 second intervals checking after each interval until done.) Eat while still warm.

Breakfast in a mug has never tasted so good! 🙂

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Hoppy Easter!

Happy Easter everyone! I hope your day is filled with lots of family, friends and of course an abundance of love and joy. Oh and some sweets too! Let’s celebrate with some cute bunny cupcakes that is sure to please the Easter Bunny!

Easter Bunny Cupcakes

Ingredients

For the Cupcakes: 

• 1 box Gluten Free Betty Crocker cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 tablespoon of pure vanilla extract

For the Decorations:

• 1 container Betty Crocker Rich & Creamy vanilla or creamy white frosting (or a homemade vanilla frosting)
• 48 sticks gum in white (or other colors such as yellow, blue, green)
• 24 sticks pink gum
• 24 miniature marshmallows (white or colors)
• 24 pink candies (mini chewy sweet and tart candies)
• 1 tube Betty Crocker black decorating gel
• 2 1/2 cups sweetened flaked coconut
• 1 drop each food color: red, green, blue, yellow

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil, egg and vanilla extract. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color to make a bowl of yellow, blue, pink, green and white coconut.
3. Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears. For the center of each ear, cut a pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape. Use a little frosting to “glue” the pink centers to the white gum ears.
4. To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. Repeat frosting and dipping for all cupcakes.
5. To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws. Gently press a pink candy on for nose; use black decorator gel to add the eyes.

Some tips for the Betty Crocker Kitchen Experts:

• It’s best to serve these immediately, however if they must be made ahead, store them in the refrigerator until ready to serve. Gum will melt in warm or moist conditions, so covering the cupcakes at room temperature could cause your gum ears to fall.
• Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. For “sleeping” eyes, use gel to create half circles.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Happy National Peanut Butter and Jelly Day!

Another food holiday is upon us! It’s National Peanut Butter and Jelly Day! Peanut Butter and Jelly is as classic as classic American sandwiches get. Crust on, crust off. On white or gluten free bread. Peanut Butter and Jelly go together…well just like peanut butter and jelly! I’m not going to do a sandwich recipe because it doesn’t get much simpler than putting creamy peanut butter and grape jam on your favorite bread and enjoying. Instead – cupcakes! Oh cupcakes. How wonderful you are. Cupcakes are the perfect vehicle for dessert flavors. So peanut butter and jelly cupcakes here we come!

Peanut Butter and Jelly Cupcakes 

via Food Network 

I feel like these should be on Cupcake Wars. Definitely a great show to get cupcake flavor inspiration

Ingredients

For the Cupcakes

• 11/2 cups Better Batter All-Purpose Gluten Free Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted vegan butter, at room temperature
• 1 cup sugar
• 2 large eggs, plus 1 egg yolk
• 2 teaspoons pure vanilla extract
• 3/4 cup rice milk
• 1 cup grape jelly or jam
• Candy bars (Recommended: Reese’s Pieces, Butterfinger, Nutterbutter, Heath Bar, smashed up with a rolling pin, for decorating – you definitely want a peanut butter candy that is gluten free!)

For the Peanut Butter Frosting

• 1 cup confectioners’ sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted vegan butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

1. Preheat the oven to 350ºF.
2. Line a cupcake pan with paper liners, gently spray the liners with nonstick spray and set aside.
3. Sift the flour, baking powder, and salt over a large piece of paper.
4. In a large bowl, cream the butter and sugar with a hand mixer on medium speed, until light and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed to low and scrape down the sides of the bowl.
5. Pour in the milk and continue to mix until smooth. Pick up the paper with the dry ingredients and gradually pour it into the wet ingredients, continue to mix just until blended.
6. Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake until the tops of the cupcakes spring back to the touch and are not too golden; about 20 minutes.
7. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
8. Let’s make some frosting. Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
9. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
10. Time to construct our cupcakes! Fill a squirt bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squirt bottle as far as it will go into the top of the cupcakes. Gently squeeze about 1 tablespoon worth of jelly inside of each.
11. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite peanut candy!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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It’s National Peanut Butter and Jelly Day

Shamrock Milkshake Cupcakes

McDonald’s has the Shamrock Milkshake and now, you can have a Shamrock Milkshake Cupcake. Thanks to Better Homes and Gardens, this minty cake will have you smiling with each bite. I had to tweak a few parts to make it gluten free and dairy free (which unfortunately a Shamrock Milkshake is not) But it’s ok! This is going to be delicious!

Shamrock Milkshake Cupcakes

Ingredients

• 4 egg whites
• 2 cups all-purpose gluten free flour (Better Batter or Bob’s Red Mill or whatever you prefer – add xanthan gum accordingly if using a mix that does not have xanthan gum in it already)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or buttermilk substitute: (make the substitute and then only use 1 cup of it)
  • 1 1/2 cups coconut or rice milk
  • 1/2 or 2/3 cup sugar
  • 3 tablespoons vegan butter (Earth Balance)
  • 1 teaspoon pure vanilla extract
• 1/4 cup green creme de menthe**
• 1/2 cup vegan shortening (Earth Balance)
• 1 3/4 cups sugar
• 1 teaspoon pure vanilla extract
• 1 recipe White Chocolate Frosting
• Green food coloring

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups tins with festive paper liners. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
2. Preheat oven to 350ºF. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
3. Spoon batter into prepared muffin tins, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Time to make your frosting while the cupcakes cool.

White Chocolate Frosting

Ingredients

• 1 cup vegan butter, softened (Earth Balance)
• 6 ounces white baking chocolate with cocoa butter, chopped
• 1/3 cup rice whipping cream
• 1 1/2 – 2 cups powdered sugar

1. Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes.
2. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency
3. Divide frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of completely cooled cupcakes to resemble four-leaf clovers or whatever decoration you’d like!

ENJOY!

Happy St. Patrick’s Day!

Happy St. Patrick’s Day everyone! I HAD to do a Green Velvet recipe because…well its GREEN! And you know you can never have too much green today!

Green Velvet Cupcakes

This recipe also works for cakes, mini cupcakes, whoopie pies! Do what you want to do!

Ingredients

• 2 1/2 cups all purpose gluten free flour (Better Batter so that you don’t have to add any xanthan gum)
• 2 cups sugar
• 1 tablespoon cocoa powder (Hershey’s is great)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 cup canola or vegetable oil
• 1 cup buttermilk or a buttermilk substitute:
  • 1 1/2 cups coconut or rice milk
  • 1/2 or 2/3 cup sugar
  • 3 tablespoons vegan butter
  • 1 teaspoon vanilla
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 1 oz green food coloring (yes a whole bottle! You’re going for a deep forest green color)

1. Preheat your oven to 350ºF.
2. Line your muffin/cupcake tins with festive paper liners and set aside.
3. In a medium bowl, lightly stir eggs with a whisk.  Then add in remaining liquid ingredients. Whisk until blended and set aside.
4. Place all dry ingredients in your mixing bowl and stir together well.
5. Pour all of the green food coloring into the wet ingredients. (If you have little ones, have them do this part – it’s a lot of fun to make colored batter – it’s still fun for me and I’m 22. It will always be fun.)
6. Pour your wet ingredients into your dry ingredients and mix for about a minute or two until well combined and that nice deep forest green color.
7. Pour you batter into your cupcake tins about 2/3 full. They will puff up nicely.
8. Bake for 12-16 minutes or until you can insert a toothpick into the center of a cupcake and it comes out clean.
9. Let cook for 10-15 minutes, then remove from pans and transfer to a wire rack for them to cool completely. Cupcakes do not frost well when they are hot!

Frost with your favorite frosting – can or from scratch! Here is a scratch recipe that is great!

Vanilla Whipped “Cream”/Frosting Recipe 

mix:

• 1/2 cup vegan shortening (Spectrum Organic palm oil shortening or Earth Balance Shortening)
• 4 cups powdered sugar
• 1/2 tablespoon pure vanilla extract
• Pinch of salt
• Up to 1/8 cup water

Slowly add in water until consistency is thick, smooth, and spreadable

Frost your green creations and garnish with green sprinkles or green sprinkles and yellow sprinkles (to represent that pot of gold!) OR green, yellow and white sprinkles. Have fun with it!!

ENJOY!

Happy St. Patrick’s Day!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Black-and-White Irish Cream Cupcakes

Say what?!? These cupcakes just SCREAM St. Patrick’s Day – at least to me. They are like black-and-white cookies but cupcakes!! YUM!

Black-and-White Irish Cream Cupcakes 

Ingredients

• 1/2 cup butter
• 4 egg whites
• 2 cups all-purpose gluten free flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 3 tablespoons Irish cream liqueur
• 1 teaspoon pure vanilla extract
• 1 1/4 cups buttermilk substitute
  • 1 1/2 cups coconut or rice milk
  • 1/2 or 2/3 cup sugar
  • 3 tablespoons vegan butter
  • 1 teaspoon vanilla
• 3 ounces bittersweet chocolate, melted and cooled
• 1 recipe Irish Cream Ganache – In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir in liqueur until smooth. Cool about 15 minutes or until slightly thickened.
  • 1/2 cup rice whipping cream
  • 6 ounces bittersweet chocolate, chopped
  • 1 tablespoon Irish cream liqueur
• 1 recipe Irish Cream Icing – In a small bowl stir together powdered sugar, liqueur, and vanilla.
  • 1 cup powdered sugar
  • 1 tablespoon Irish cream liqueur
  • 1/4 teaspoon pure vanilla extract

For the Cupcakes:

1. Allow vegan butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-eight 2-1/2-inch muffin cups (or line with paper bake cups).
2. In a medium bowl stir together gluten free flour, baking powder, baking soda, and salt. Set aside.
3. Preheat oven to 350ºF. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
4. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk substitute, beating on low speed after each addition just until combined.
5. Transfer 2-1/2 cups batter (about half) to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup.
6. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on racks.
7. Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. Let stand until icing sets.

YUMMY YUMMY YUMMY! 😀

ENJOY!

Vanilla Latte Cupcakes

Coffee-flavored cupcakes are topped with a Vanilla Espresso Swiss Meringue Buttercream. Yum. Definitely a great breakfast kind of cupcake without the frosting!

Vanilla Latte Cupcakes

Makes about 18 cupcakes 

Coffee Cupcakes:

• 3/4 cup (1 1/2 sticks) unsalted vegan butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 2 cups gluten free flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon dark roast coffee grounds
• 1/2 cup strong brewed coffee
• 1/4 cup almond milk
• 2 tablespoons coffee liqueur

1. Preheat oven to 350ºF and line cupcake pans with paper liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed for about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
3. In a medium bowl whisk together the flour, baking powder, salt, and coffee grounds. In a liquid measuring cup, combine the brewed coffee, milk, and liqueur.
4. Starting and ending with the flour, in a few additions alternately add the flour and milk mixture to the mixer, mixing on low speed until just incorporated.
5. Divide the batter between 18 cupcake liners, filling each cup about 2/3 to 3/4 full.
6. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Vanilla Espresso Swiss Meringue Buttercream:

• 3 large egg whites
• 1/2 cup granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted vegan butter, softened but cool, cut into cubes
• 1/2 teaspoon pure vanilla extract
• Seeds from 1 vanilla bean, split and scraped OR 1 tablespoon vanilla bean paste
• 1 tablespoon instant espresso powder (or to taste), dissolved into 2 teaspoons. boiling water
• Pinch of salt

1. Combine the egg whites and sugar in the clean, dry bowl of a stand mixer. Place over a pot of simmering water, and heat, whisking constantly, until the sugar dissolves and the mixture reaches 160 degrees.
2. Attach the bowl to the mixture (fitted with the whisk attachment). Starting at low speed and gradually increasing to medium-high, beat the mixture until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy and form soft peaks.
3. While mixing, add the butter, a few tablespoons at a time, until it has all been incorporated. Continue mixing until the frosting comes together. Switch to the paddle attachment and over medium speed, add in the vanilla extract, vanilla bean seeds, coffee mixture, and salt. Beat until well combined and taste and adjust flavorings as necessary.
4. Frost cupcakes as desired.

*Note:  This recipe made just enough frosting for to frost 16 cupcakes as shown.  If you like a lot of frosting on your cupcakes, you may want to make 1.5 times the recipe.

MMMMM! 😀

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Childhood Favorites – Twinkie Cupcakes

The twinkie is timeless and almost as American as Apple Pie. This tasty treat was never in my house however (we were an Entenmann’s kind of house). Come to think of it, I don’t think I’ve ever had a twinkie before (shocking yes). So it’s time to make my own! Since I do not have a twinkie shaped pan, I will be making Twinkie cupcakes instead!

Twinkie Cupcakes

If you have a twinkie shaped pan, more power to ya! Make those handmade twinkies!

Ingredients

For the Vanilla Cake:

• 1 cup sugar
• 2 eggs
• 1 1/4 cup rice flour
• 1/2 cup coconut or almond milk
• 1/3 cup canola or vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon pure vanilla extract

For the Cream Center:

• 2/3 cup vegan shortening (Earth Balance)
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/3 cup almond milk (or soy or coconut)
• 1 cup powdered sugar

1. Preheat the oven to 350ºF.
2. Line a cupcake pan with your favorite cupcake liners.
3. Beat the eggs and sugar for one minute until slightly thickened.
4. Mix in other ingredients, just blending until combined.
5. Divide batter between the cupcake liners.
6. Bake for half an hour, until puffed and golden brown, and when you insert a toothpick into the cake it comes out clean.
7. Cool cupcakes in pan, then remove to a wire rack to completely cool. They need to be completely cool before filling with the cream center.
8. Transfer cupcakes to a cutting board.
9. While your cupcakes are cooling, make your cream center.
10. Mix all the ingredients EXCEPT for the powdered sugar for 6-7 minutes.
11. Then add the confectioners sugar and beat for another 5 minutes.
12. Once the cupcakes are cooled, punch holes in the BOTTOM of them. Use your finger, or better yet, the kind of vegetable peeler that is also useful for coring apples and punch holes in the tops of the cupcakes. Be careful not to go all the way through!!
13. Put the cream filling in a plastic bag, cut the tip (only a little bit!) and pipe filling into the holes.
14. Flip back over and dollop with a little cream filling for garnish (optional of course)
15. GOBBLE UP!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Tiramisu Cupcakes

Tiramisu literally means “pick me up”, is an Italian cake and dessert.

Tiramisu is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. The recipe has been adapted into many varieties of puddings, cakes and CUPCAKES!

Every so often, I have to pop one non-dairy free dessert in the blog and what better one than a Tiramisu Cupcake! Still gluten free!!

Tiramisu Cupcakes

These tiramisu cupcakes are a delicious play on the traditional Italian dessert.

Ingredients

For the Cupcakes:

• 1 1/4 cups gluten free , sifted
• 3/4 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1/4 cup almond milk
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 4 tablespoons (1/2 stick) unsalted vegan butter, room temperature, cut into pieces (Earth Balance)
• 3 large whole eggs plus 3 egg yolks, room temperature
• 1 cup sugar

For the Coffee-Marsala Syrup:

• 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
• 1 ounce marsala
• 1/4 cup sugar

To make, stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

For the Mascarpone Frosting:

• 1 cup heavy cream
• 8 ounces mascarpone cheese, room temperature
• 1/2 cup confectioners’ sugar, sifted

To make, with an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. (It is best to make this frosting after you have soaked the cupcakes with the coffee-marsala syrup

Coca powder (or chocolate shavings) for dusting

1. Preheat oven to 325ºF. Line standard muffin tins with paper liners and set aside.
2. Sift together gluten free flour, baking powder, and salt. Heat almond milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in vegan butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
3. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
4. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
5. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
6. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Seriously, I NEED to go to Italy! Check out my Travel Tidbits on Italy!!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Strawberry Champagne Cupcakes

Yesterday my boyfriend and I celebrated Valentine’s Day early with a trip to Godiva. The only thing I can have without problem at Godiva are the chocolate covered strawberries (WHICH ARE DELICIOUS!). So the plan was to get some of those. Then we stumbled upon the little candy boxes that they have filled with little truffles or speciality chocolates for Valentine’s Day. One of the delectable treats there were Strawberry Champagne Hearts. A Strawberry Champagne Heart is strawberry ganache blended with a hint of champagne in a white chocolate shell. Can you say MMMMM! We decided to get those they are very very yummy. These little treats got me thinking about creating a cupcake to replicate the yummy flavor found in the little heart! I give you , Strawberry Champagne Cupcakes!

Strawberry Champagne Cupcakes

Ingredients

For the Cupcakes:

• 1 1/4 cup gluten free flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup coconut milk
• 1/3 cup champagne/sparkling white wine (May I suggest a sweet rose champagne)
• 1/3 cup strawberry puree
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 1/2 teaspoon pure vanilla extract

For the Frosting:

• 1 cup champagne May I suggest a sweet rose champagne)
• 1/2 cup (1 stick) unsalted vegan butter, room temperature, cut into tablespoons
• 2 1/2 to 3 1/2 cups confectioners’ sugar
• 2-3 tablespoons coconut milk as needed
• Strawberries for garnish

1. Preheat oven to 350ºF. Line a muffin pan with pink cupcake/muffin liners
2. In a large bowl, sift together gluten free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
4. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full).
5. Bake for 18-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
6. Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool.
7. For frosting, cream vegan butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add coconut milk or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.
8. Slice strawberries in half and garnish on top of cupcakes