What do you have to celebrate this weekend? I’m celebrating the return of 50-60 degrees to the weather forecast (only a few days away!) and the fact that Leo didn’t have a blowout today (a rare occasion lately).
I made these champagne cupcakes for New Year’s Eve this year, but you can pretty much think of a reason to celebrate anything, so…don’t wait! Make these now! Champagne in the cupcake batter and St-Germain in the frosting make for a cupcake that tastes like one of my favorite cocktails. If you really want to celebrate, enjoy them together!
Champagne Cupcakes With St-Germain Buttercream Frosting
Preheat oven to 350 degrees F and line mini muffin tins with cupcake liners.
Combine the sparkling wine with the vanilla and almond extract.
Whisk the egg whites until stiff peaks form, set aside.
Cream the butter and add sugar and lemon zest, beating until it's light and fluffy.
Mix the flour and baking powder and slowly add 1/3 to the butter mixture, stirring to combine. Then add 1/3 of the champagne mixture and alternate between the two until they are all incorporated.
Gently fold the egg whites into the batter.
Fill cupcake liners 3/4 full and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
For the frosting, cream the remaining butter and powdered sugar together with the remaining vanilla and St-Germain, beating until light and fluffy. Fill a piping bag with the frosting, and frost the tops of the cooled cupcakes. Decorate with gold sugar pearls.
Looking for a new brunch idea for the weekend? I have attempted these hashbrown and egg nests a few times now, and I FINALLY got it right. Crispy, brown hashbrown cups filled with perfectly soft cooked eggs that spill yolk all over when you cut into them. They are the perfect little breakfast cup, and are a FANTASTIC option for any upcoming brunch festivities … like, say, Easter?
Fill those muffin tins and triple (or sixtuple?) the recipe and you can feed quite a few people with perfectly cooked eggs, all at one time. Your guests will be so impressed! And happy. And isn’t that what every host or hostess wants? Happy happy guests.
They also work just as well for a low key weekend breakfast for two. Happy Friday!
Preheat oven to 400 degrees F and coat four spaces of a muffin tin with olive oil.
If you're working with frozen hashbrowns, take a few minutes to thaw them in a skillet over medium heat. Season with salt and pepper. (If using fresh hashbrowns, season with salt and pepper in a bowl).
Scoop 1/2 cup of the hashbrown potatoes into each cup, and make a little pocket in the middle by packing the potatoes down and along the sides of each muffin tin. Brush the top of the hashbrowns with remaining olive oil.
Bake for 20 minutes, or until slightly browned around the edges.
Remove pan from the oven and crack an egg into the middle of each hashbrown cup. Sprinkle with salt, pepper, and fresh chives.
Bake for 10 minute or until egg whites are cooked through but the yolks are still wobbly and runny on the inside.
What’s better than a classic chocolate chip cookie, warm and gooey out of the oven, with a glass of cold milk? Not much. But what if you substitute vanilla ice cream for milk, add salted caramel sauce, and make it bite size? It’s kind of the perfect dessert. This recipe is based on the classic Toll House chocolate chip cookie recipe, but uses more brown sugar and double the vanilla extract for a deeper and more caramelized flavor.
I used this awesome mini muffin tin from Williams-Sonoma, but you could easily adapt the baking time slightly if you’d like to use regular sized muffin tins.
Mini Chocolate Chip Cookie Cups Mini chocolate chip cookie cups filled with vanilla ice cream and drizzled with salted caramel sauce.Course Dessert ServingsPrep Time48 cookie cups20 minCook Time10 min
2 1/4 cups unbleached all purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter
1 1/2 cups brown sugar
2 tsp vanilla extract
2 cups mini chocolate chips
Servings: cookie cupsInstructions
Preheat oven to 375 degrees F
Mix flour, baking soda, and salt.
In a separate bowl, cream the butter and brown sugar. Add eggs one at a time, then add vanilla.
Add the flour mixture and mix well.
Stir in the chocolate chips until evenly distributed.
Use a cookie scoop to drop scoops of dough into mini muffin tin, using a dowel or your thumb wrapped in waxed paper to press down the centers and form the cups.
Bake 10 min, and when they are still hot out of the oven, press down the centers once again to create little cups.
Fill the cookie cups with little scoops of vanilla ice cream. If you have a cookie scoop like this one from Williams-Sonoma, it works perfectly with the size of the mini muffin tins. Drizzle with salted caramel sauce. I cheated and used one from a jar, but if you’re feeling ambitious, this is a really great homemade recipe from Sally’s Baking Addiction.