It's obvious from my blog design that I'm a fan of the ever popular cupcake. Today's post is offering a fat free and calorie free dessert post!
I had found a shop named Tickle Me Pink Boutique a few months ago and stopped by recently to ooh and aah at the adorable pieces she creates (they are all handmade). They feature fun and unique, altered collage jewelry; which in my opinion is fabulous! It's fun, sassy, cute, feminine and right up my alley. The piece that first caught my eye was this absolutely adorable pendant necklace which states "Keep Calm and Eat a Cupcake"
If you're not a cupcake fan, how about cookies? Don't you ever feel like cookies will make everything all better?! The next delightful piece I found features a cute fairy holding a big ol' cookie and reads, "Some days require cookies". The other side features a sweet girl next to a yummy cupcake and reads "Life is too short....Eat dessert first". Isn't that precious?
Last but certainly not least, we're back to cupcakes! (yippy!) One side of this pendant features a fabulous collage of Marie Antoinette, roses, Eiffel tower and reads "Paris". The other side is a pretty coordinating collage of yummy cupcakes and reads "Let them eat cupcakes". Sooo pretty and fun!
Of course, I wouldn't leave you without an actual recipe today...here is a wonderful Almond Cupcake recipe from Krystina Castella of Crazy About Cupcakes...give it a try!
Ingredients:
1 3/4 cup sour cream
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup walnut or vegetable oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
2/3 cup almonds ground and toasted
4 large eggs, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1. Preheat the oven to 325ºF. Line a medium cupcake pan with liners.
2. In a bowl cream 1 cup sour cream, the butter, and the oil.
3. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Stir in the sugar and almonds.
4. Add the dry ingredients to the creamed butter mixture in three additions. Mix thoroughly after each addition.
5. In another bowl mix the eggs, 3/4 cup sour cream, almond extract, and vanilla extract.
6. Add the egg mixture to the batter in three additions, beating for 1 minute after each addition.
7. Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
Almond Frosting
Ingredients:
3 cups confectioners’ sugar
2 teaspoons almond extract
3 tablespoons hot water
1. Mix together the confectioners' sugar, almond extract, and hot water.
2. Beat to desired spreading consistency. You may need to add more water or sugar.
Visit Crazy About Cupcakes site for a full selection of cupcake recipes, frosting & tips.
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Related Videos :below I show related videos and not so related to this article.
Kristina Werner, Garden Girl at Two Peas In A Bucket, demonstrates how to create a card from start to finish. See more at http://www.twopeasinabucket.com
During World War II the British Government printed thousands of copies of the "Keep Calm and Carry On" poster to boost the publics moral during very testing times.
With the recent revival of this iconic poster it is nice to see that this message still holds a place in our modern lives with it's appealing and reassuring message.
Traditionally this poster has a red background with a white type face. You can customise it with a multitude of different background and type face colours while still keeping the original meaning of the poster.
Once you've saved your "Keep Calm..." image you can use it as your iPhone's wallpaper, lock screen or send to a friend.
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