Vanilla Caramel Macchiato Cupcakes

Have some fun with flavor!

Vanilla Caramel Macchiato Cupcakes

Vanilla Caramel Macchiato Cupcakes 1

Vanilla Caramel Macchiato Cupcakes:
1 box french vanilla cake mix
1 cup flour
3/4 cup sugar
1/4 cup Coffee Mate Caramel Macchiato Powder
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
2 tsp vanilla
1 cup sour cream
2 eggs

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 24 cupcakes).  In large bowl, whisk together cake mix, flour, sugar, Coffee Mate Caramel Macchiato powder, and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 18-22 minutes. Cool Completely.

Vanilla Caramel Macchiato Buttercream:
1 cup butter, softened
4½ cups powdered sugar
2 Tbl Coffee Mate Caramel Macchiato Powder
1 tsp vanilla
3-4 Tbl whole milk or cream (milk works)

With electric mixer, whip butter until light and creamy. Add powdered sugar, Coffee Mate Caramel Macchiato powder, vanilla and 3 Tbl milk. Whip until well combined, add more milk if needed to make desired frosting consistency. Pipe onto completely cooled cupcakes. Garnish with vanilla chips and toffee bits if desired.

Vanilla Caramel Macchiato Cupcakes 2

More Cupcake Ideas:

Pumpkin Cupcakes with Chocolate Buttercream  Eggnog Cupcakes

Advertisements

Cinnamon Blondies

A flavorful ribbon of cinnamon sugar running through tender vanilla blondies, frosted with whipped buttercream. A new favorite!

Cinnamon Blondies

          Cinnamon Blondies 1        Cinnamon Blondies 2

Blondies:
1 cup butter, melted
1 cup sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt

Filling:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup vanilla chips

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and brown sugar. Mix in eggs one at a time, and stir in vanilla. Add flour, baking powder, and salt; mix just until combined. In small bowl, stir together sugar, brown sugar, and cinnamon for the filling. Spread half the batter (about 2 cups) in prepared pan. Sprinkle cinnamon sugar filling over batter. Sprinkle vanilla chips over cinnamon sugar, press down gently. Drop remaining batter by scoopfuls over the top and gently spread (I used my fingers sprayed with nonstick spray, it takes a minute with patience but it works). Bake 30-32 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Buttercream Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Giant Chocolate Chunk Cookies Giant Chocolate Chunk Cookies

Two Years Ago: Caramel Nut Bars Caramel Nut Bars

Three Years Ago: Raspberry Chocolate Chip Muffins Raspberry Chocolate Chip Muffins

Four Years Ago: Cinnamon Streusel Muffins Cinnamon Streusel Muffins

Cinnamon Sugar Sheet Cake

Cinnamon Sugar Sheet Cake…say that five times fast! It’s my daughter Rachel’s birthday and she is far away from me in another state. The only way I know to feel better about that situation (without getting on a plane), is to bake a cake.

Cinnamon Sugar Sheet Cake

Cake:
1 cup butter
1 cup water
2 cups sugar
2¼ cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
2 eggs
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 375°, spray 12’x17″ sheet pan. In large microwave proof bowl, heat butter and water for about 2½-3 minutes on 50% power in the microwave; whisk until butter is melted. Add sugar, flour, baking soda, cinnamon, salt, and nutmeg; whisk until smooth. Add eggs, vanilla, and sour cream. Whisk until well combined and smooth batter. Pour batter into prepared pan. Bake 20-25 minutes, test center with pick. Make frosting right before cake is baked.

Frosting:
1/2 cup butter
6 Tbl milk
4 cups powdered sugar
1 tsp vanilla
cinnamon sugar
crystal sugar

In saucepan, heat butter and milk to melt butter and just after mixture starts to boil remove from heat. Whisk in powdered sugar and vanilla. Spread evenly over warm cake. Sprinkle cinnamon sugar and crystal sugar evenly over frosting. Garnish with chopped pecans, walnuts, sprinkles, white chocolate curls, if desired.

One Year Ago: Pear Pecan Bread Pear Pecan Bread

Two Years Ago: CHOCOLATE! Truffles

Three Years Ago: Pumpkin Spice Cake Pumpkin Spice Cake with Maple Buttercream

Spiced Pecan Cookies

I am all for loading a cookie with pecans, vanilla, and pumpkin pie spice. Perfect cookie on a fall day, plus your kitchen will smell wonderful. Bake some and have a nibble!

Spiced Pecan Cookies

1/2 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 Tbl vanilla
2 Tbl cream or half-and-half
2 cups flour
1 Tbl pumpkin pie spice
2 tsp corn starch
1 tsp baking soda
pinch salt
2 cups pecan halves

Cream butter, sugar, and brown sugar with electric mixer. Add egg, vanilla, and cream; mix well. Add flour, pumpkin pie spice, corn starch, baking soda, and salt. Mix just until combined. Mix in pecans, the mixer will break them up a bit but leave large chunks (you can chop them if you want smaller pieces).

Original recipe at averiecooks.com says to scoop into balls and refrigerate at this point, click on link if you want to go that route. I am a rebel, not really, just wanted a cookie faster, and baked them immediately. Scoop onto silpat lined or sprayed baking sheet. I baked them at 375° for 8-9 minutes, don’t let them brown if you want a soft cookie. I smashed mine with the spatula as they came from the oven. Let cool.

One Year Ago: Pineapple Coconut Coffee Cake Pineapple Coconut Coffee Cake

Two Years Ago: Sweet Bread Rolls Sweet Bread Dinner Rolls

Three Years Ago: Apple Raisin Pecan Muffins Apple Raisin Pecan Muffins

Vanilla Malt Cake

This is a big twist on a recipe I posted last year for Dark Chocolate Snack Cake. I made substitutions and this moist, tasty Vanilla Malt Cake was born. It was a friend’s birthday and I wanted to take her some cake…and that’s the story! Yummy ending.

Vanilla Malt Cake

Vanilla Malt Cake 2

Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/4 cup Carnation Malted Milk powder
1½ cups mini marshmallows
1 cup water
1/2 cup oil
1/2 cup butter
2 eggs, beaten
1/2 cup buttermilk
1½ tsp vanilla

Preheat oven to 350°. In large bowl, stir together flour, sugar, baking soda, salt, and Malted Milk powder. Stir in marshmallows; set aside. In small saucepan, bring water, oil, and butter to boil. Pour over flour mixture and mix well to melt marshmallows. Stir together eggs, buttermilk, and vanilla; beat into batter. Pour into sprayed 9″x13″ baking pan. Bake for 38-40 minutes or until done in center. Cool.

Frosting:
1/2 cup butter, softened
3 Tbl Carnation Malted Milk powder
3 cups powdered sugar
1½ tsp vanilla
3 Tbl milk

Whip butter with electric mixer until light and fluffy. Add Malted Milk powder, powdered sugar, vanilla, and milk; whip until creamy. Spread evenly over completely cooled cake. Sprinkle with chopped nuts, sprinkles or other garnish.

One Year Ago: Key Lime Cupcakes Key Lime Cupcakes

Two Years Ago: Pumpkin Pie Granola Pumpkin Pie Granola

Three Years Ago: Oreo Truffles Oreo Truffles

Mini Wedding Cupcakes

My daughters and I had a fun day baking together to make these mini cupcakes for their best friend’s wedding reception. Oh how I wish my sweet girls lived closer! We have learned to make the most of every second we have together and time in the kitchen talking and laughing is some of the best quality time there is.

Mini Wedding Cupcakes

Mini Wedding Cupcakes 1

Mini Wedding Cupcakes 2

My girls are the two lovelies on the right.

My girls are the two on the far right.

White Wedding Cake Cupcakes
1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
1 tsp vanilla
1 cup sour cream
2 egg whites

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 80 mini or 36 regular).  In large bowl, whisk together cake mix, flour, sugar and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 15 minutes for mini cupcakes, 18 for regular size cupcakes. Frost completely cooled cupcakes with buttercream frosting. Batter can be baked as 13″x9″ cake or 8″x8″/9″x9″ layer cake. Recipe from recipegirl.com.

One Year Ago: Oreo Sweet Rolls Oreo Sweet Rolls

Two Years Ago: Dark Chocolate Cream Pie Dark Chocolate Cream Pie

Three Years Ago: Sticky Pecan Muffins Sticky Pecan Muffins

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Individual Coconut Custard Pies

Is it old fashioned to love custard? If it is, then call me old fashioned! I love custard, the texture, the flavor…add coconut, put it in a flaky pastry and it’s perfect! This recipe can be made into one 8″ or 9″ pie, I wanted to use my little individual pie plates I received from one of my daughters. The only problem I can see here is the guilt you feel when you realise you are only one individual who just ate two individual pies! Oops!

Individual Coconut Custard Pies

Individual Coconut Custard Pies 1   Individual Coconut Custard Pies 2

Single Pie Pastry recipe
1 cup half & half (can use milk)
1 cup shredded sweetened coconut
2 eggs, beaten
1 egg, separated
1 tsp vanilla
1 cup sugar
2 Tbl flour
pinch of salt
2 Tbl butter, melted, cooled
nutmeg

Preheat oven to 375°. Stir half & half and coconut together in large bowl, set aside. Roll out pastry, cut into six circles, fit into six individual pie plates, set on baking sheet, and set aside. Add the 2 beaten eggs plus the 1 egg yolk (will use the 1 egg white in a minute), and vanilla to the milk/coconut mixture, stir until combined. Stir in sugar, flour, salt, and cooled melted butter. Brush inside of each pastry shell with egg white. Distribute filling evenly into each of the six prepared pastries (approximately 1/2 cup). Sprinkle with nutmeg. Bake 20-25 minutes, until golden on top. Cool, then refrigerate. Serve with whipped cream if desired. *Can be made into one 8″ or 9″ pie.
Recipe comes from boymeetsbowl.

One Year Ago: Apple Pie Cupcakes Apple Pies Cupcakes

Two Years Ago: Peach Cobbler Cupcakes Peach Cobbler Cupcakes 1

Three Years Ago: Brownie Cookies Brownie Cookies with Toffee & Toasted Walnuts

All Star Vanilla Cupcakes

Homemade vanilla cupcakes ready for you to add your favorite team’s colors! GO SEAHAWKS!

All Star Vanilla Cupcakes 1

All Star Vanilla Cupcakes 2

Vanilla Cupcakes:
2 cups flour
1¼ cups sugar
1 Tbl baking powder
3/4 tsp salt
1/2 cup butter, very soft
1 cup milk
2 tsp vanilla
4 egg whites

Preheat oven to 350°. Place cupcake liners in cupcake pans (makes 18). In large bowl, whisk together flour, sugar, baking powder, and salt. Add soft butter, milk, and vanilla; mix with electric mixer. Whip egg whites until frothy and mix into cake batter. Color batter with food coloring, all one color or divide batter in half and do two colors. Scoop into prepared cupcake pans. Bake for 15-20 minutes, or until center is set. Cool in pan about 5 minutes, remove to wire rack to cool completely before frosting.

Vanilla Buttercream:
3/4 cup butter, softened
4 cups powdered sugar
1/2 tsp vanilla
3-4 Tbl milk

Whip butter with electric mixer until light and fluffy. Add powdered sugar, vanilla, and enough milk to make your desired frosting consistency. Add color if desired. Frost totally cool cupcakes, add sprinkles!

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

A Yummy Cupcake One Year Ago: Snickerdoodle Cupcakes Snickerdoodle Cupcakes

A Yummy Cupcake Two Years Ago: Italian Cream Cupcakes Italian Cream Cupcakes

Chocolate Vanilla Swirl Cookies

OK, my Chocolate Vanilla Swirl Cookies are more like Chocolate Vanilla Zebra Cookies or Chocolate Vanilla Wave Cookies, but I still like them. I will work on my swirling technique. These cookies look great and they taste great! They taste like a very tender shortbread, they melt in your mouth. The recipe comes from the book Baking for All Occasions.

Chocolate Vanilla Swirl Cookies

Vanilla Dough:
1 cup butter, softened
1 cup plus 2 Tbl powdered sugar
1 tsp pure vanilla
2¾ cups cake flour
1/4 tsp salt

Chocolate Dough:
1 cup butter, softened
1 cup plus 2 Tbl powdered sugar
1 tsp pure vanilla
2¼ cups cake flour
1/2 cup plus 1 Tbl unsweetened cocoa powder
1/4 tsp salt
sprinkles for decoration (your choice)

To make the Vanilla Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour and salt, mix. Mixture will be very crumbly, keep mixing on lowest speed, keep mixing, keep mixing, it will come together (trust me). When dough comes together, make into a ball and refrigerate for 15 minutes.

To make the Chocolate Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour, cocoa and salt, mix. Again, mixture will be very crumbly, keep mixing on lowest speed, keep mixing, keep mixing, it will come together (trust me, again). When dough comes together, make into a ball and refrigerate for 15 minutes.

IMG_2708  IMG_2712  IMG_2713

To form into logs:
Divide vanilla dough into thirds. Divide chocolate dough into thirds. Flatten each dough piece with your fingertips into a 7″x5″ rectangle. Place a chocolate rectangle on top of a vanilla rectangle, and then cut the stack in half, to create 2 pieces each about 3½”x5″. Place one half on top of other half to create 4 layers alternating colors. Pat the stack into a 9″x 4″ rectangle. Cut the stack in half lengthwise to create two 9″x 2″pieces. Place 1 piece on top of the other to create a stack with 8 layers.

IMG_2716  IMG_2719  IMG_2729

To marble the logs:
Using both hands, twist the dough about three times and at the same time gently extend the dough package. Have each hand at a different point on the dough package as you manipulate it into a swirled pattern. Repeat the process with the remaining dough to form 2 more logs. Compress each log so it is rounder, more uniformly shaped, and about 8 inches long.

Spread the sprinkles in a pan (I used a 9″x9″ square pan). Roll each dough log back and forth in the sprinkles to coat the outside of the log evenly, pressing sprinkles gently into dough to stick. Wrap each log in plastic wrap and refrigerate until firm at least 1 hour.

Baking:
Preheat oven to 325°. Line baking sheets with parchment or silpat. Using sharp knife, cut 1/4″ thick slices from log and arrange on baking sheet, spacing them at least 1/2″ apart. Bake 10 to 12 minutes, just until they are no longer shiny on top and are lightly golden on the bottom. Don’t let them start to brown on top. Cool on baking sheet for 5 minutes, transfer to wire rack and let cool completely.

One Year Ago: Eggnog Cream Cheese Sweet Rolls Eggnog Cream Cheese Sweet Rolls

Two Years Ago: Chocolate Peanut Butter Cup Cookies Chocolate Peanut Butter Cup Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Very Vanilla Crumble Muffins

Something warm on a cold morning. These muffins are not super sweet, so, I am declaring them healthy! Please don’t quote me on that. ;o)

Very Vanilla Crumble Muffins

Very Vanilla Muffins 2

Very Vanilla Muffins:
1¾ cups flour
1/2 cup sugar
2½ tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
1 Tbl vanilla
3 Tbl oil
1/2 cup vanilla chips

Crumble Topping:
1/4 cup flour
2 Tbl sugar
2 Tbl softened butter

Preheat oven to 400°. Prepare 6 muffin cups, spray or papers (use Demarle, no spray or papers needed).

In large bowl, stir together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, vanilla, and oil. Pour milk mixture over dry ingredients and stir by hand just until combined. Fold in vanilla chips.

In small bowl, stir together flour and sugar. Add softened butter and mix with fork until crumbly.

Drop batter into muffin cups, they will be full. Sprinkle heaping tablespoon of crumble topping over top of batter in each cup. Bake for 20-25 minutes (after about 12 minutes “tent” with foil to keep crumble topping light. Cool in pan 10 minutes, remove from pan and cool on cooling rack…or eat!

One Year Ago: Pumpkin Pie Cupcakes Pumpkin Pie Cupcakes 1

Two Years Ago: Pumpkin Spice Cake Pumpkin Spice Cake with Maple Buttercream

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.