Pink Champagne Cupcakes!

Pink Champagne CupcakesYay 2013!! This is my first New Year’s Eve in Chicago and I am soo extremely excited to celebrate it! I got a bunch of new baking tools for Christmas and was so jazzed to break them in. I had to make something festive, so I of course chose Pink Champagne Cupcakes (AKA princess cupcakes). New Year’s Eve and weddings are the only times I really drink champagne, so why not indulge in this holiday! I was able to use y new 9 speed Kitchenaid mixer (thanks MOM!), and my new decorating gun, and I also adapted the Champagne Buttercream Frosting recipe used by the ladies over at Georgetown Cupcake.

Now, let’s pop some bubbly and get this party started!





Here is what you need for the cupcakes:

  • 1 1/2 sticks of unsalted butter (room temp)
  • 2 cups sugar
  • 6 egg whites
  • 2 tsp vanilla extract
  • 3 cups unbleached all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/8 tsp salt
  • 2 cups rosé champagne
  • Pink food coloring

For the delicious Champagne Buttercream Frosting you need:

  • 2 sticks unsalted butter (softened)
  • 4 cups confectioner’s sugar
  • 1/8 tsp salt
  • 1 tsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup rosé champagne

To make them:

1. Preheat oven to 350.

2. Cream together butter, sugar, and vanilla on medium/high speed until light and fluffy.

3. Slowly add egg whites into the mixture and scrape sides as needed.

4. Sift flour, baking powder, baking soda, and salt in a separate bowl.

5. Alternate adding dry ingredients and champagne to the butter mixture.

6.  Add as much pink food coloring as desired.

7. Pour into cupcake lined muffin pan about 2/3 way full and bake for 18-22 minutes or until spongey/springy to the touch.

To make the frosting:

1. Put the butter into a medium size bowl and slowly add the confectioner’s sugar and beat on medium until incorporated.

2. Slowly add the rest of the ingredients and then beat on high for 5-7 minutes.

3. Fill into frosting gun or piping bag and set aside.

Once the cupcakes are finished, cool on cooling rack and when they are cool to the touch on top, frost them however you want. Don’t forget to add sprinkles and fancy them up a bit!







Cranberry Angel Food Bites + Cranberry Bourbon Glaze

For Mother’s day, I wanted to make something yummy for my lovely mother. She LOVES Angel Food Cake, so I decided to make up a recipe for it using cranberry juice.  My mom doesn’t really like whiskey, but she does like sweet treats with whiskey in them. There is only whiskey in the glaze. I wasn’t too sure if it would work or not, but it kind of did!!  I adapted a recipe I found at LifeTastesLikeFood. They were a little deformed, which is to sort of be expected when you are attempting Angel Food Cupcakes for the first time–while experimenting. I like to think of them as a tasty accident, as opposed to saying I messed up!! That is why I have titled them ‘Bites,’ not ‘Cupcakes.’ I think next time I will use more cream of tartar and make my own cranberry mixture instead of cranberry juice. This made about 24-36 cupcakes, but they were TINY.

What you will need for the ‘bites':

  • 3/4 cp confectioners sugars
  • 1 cp cake flour
  • 10 egg whites–from 10 large eggs-room temp–or cheat like I did and put in a bowl of warm water for a few minutes.
  • 1/4 cp cranberry juice–100% natural!!
  • 2 tsp vanilla
  • 1/4 tsp cream of tartar
  • 1/2 cp granulated sugar

For the glaze**:

  • 1 cp confectioner’s sugar
  • 3 tbsp bourbon
  • 3 tbsp cranberry juice

** You might need to adjust the amounts  depending on how you want the glaze to turn out and the flavor. Feel free to adjust as desired!!


1. Preheat oven 350 degrees and line cupcake pan with liners.

2. Sift flour and powder sugar and salt into medium bowl until well combined.

3. In a large mixing bowl, beat egg whites until frothy.

4. Add juice, vanilla, and cream of tartar. Beat on low power until it starts to get foamy, then turn up to medium speed and add sugar by the tablespoon.

5. Once all the sugar is added, increase the speed to high. Once it has ‘medium peaks’ forming, it is ready for the dry ingredients.

6. Fold in half of the flour mixture, then fold in the second half. DO NOT OVERMIX! You want this to stay as light and fluffy as possible!!

7. Spoon into cupcake liners. Fill them all the way to the top. They will not rise, so fill them as full as possible.

8. Bake for 18-22 minutes. DO NOT open your oven until the are ALMOST finished. Heating egg whites do not respond well to temperature change–which was possibly one of my problems! Live and learn :)

9. While they are in the oven, combine ingredients for glaze.

10. Let the cupcakes cool in the cupcake pan completely before drizzling glaze. If you do it while they are hot, its fine, the glaze will become shiny and might melt.







Delicious Whiskey Brownies

Little 500 in Bloomington, Indiana is a week full of drinking and partying. For myself and my friends, we have little get togethers to avoid the crazy people and the hot mess the bars become. Our cookout is the perfect place to try out my NEW whiskey brownie recipe. The last time I did this, they did not turn out well…so I tried again and they are AMAZING! The better the bourbon, the better the flavor–I only had Jim Beam on hand. :)

This time I used one of my favorite brownie recipes, which is super duper simply. It only takes about 15 minutes to prep, about 20 minutes to bake, and 20 minutes or so to cool.

You will NEED:

-5 TBSP Whiskey (divided)

-12 oz bag of semi-sweet chocolate chips (divided)–I only had mini’s on hand, so I used those–they work just fine!

-1/2 cp butter- cut up so it melts better

-3 eggs

-1 1/4 cp flour

-1 1/4 cp brown sugar

-2 tsp vanilla extract

-1/4 tsp baking soda


To Make:

1. Preheat oven to 350 degrees and grease a 13×9 glass casserole dish

2. Melt butter, 1 cup of chocolate chips, and 3 tbsp of whiskey in a large saucepan on low heat, until smooth

3. Add eggs and lightly whisk into mixture

4. Add flour, sugar, vanilla, and baking soda

5. Add 1 tbsp of whiskey and stir gently**

6. Add remaining chocolate chips

7. Pour into 13×9 and bake for 18 minutes

8. Take the brownies out of the oven and brush with another tbsp or two of whiskey–DO NOT SOAK THEM

9. Sprinkle some white sugar on the top and throw back in the oven for about 10 minutes

10. Test with a toothpick to make sure they are done–they should be holding a form, but the toothpick should come out a little sticky, not totally clean. Let sit for about 15-20 minutes before cutting them so they can set, unless you like ooooey, goooooey, messy brownies..which I cannot blame you if you do!!

**It is important to note that if you can increase the amount of whiskey in these, just make sure you are adding enough flour to keep the batter thick, and enough sugar to sweeten the whiskey taste.

YUMMY! Hope you enjoy them!!


Chocolate Peanut Butter Whiskey Brownies with Chocolate Whiskey Frosting

Last night I had a strong craving for peanut butter and chocolate. Also, I wanted to experiment with some Jim Beam that I have sitting around. I found a couple of recipes and decided on one to try, mainly because I had most of the ingredients. I decided to cut out some of the chocolate chips in the recipe to add peanut butter chips.

After I finished baking the brownies, I did a little post baking taste test of the brownies before pouring whiskey on top to see what the texture was like. I was a little disappointed. They were not as fudgey as they were made out to be on the recipe. So, I poured 1/2 cp of whiskey on them to see if that gooey-ed them up a little.

For the frosting, I used butter, powdered sugar, heavy whipping cream, melted chocolate chips, some unsweetened cocoa powder (for a little more chocolatey goodness), and whiskey. Since I used heavy whipping cream it became very airy, so I decided to go with that and beat it on high to make it a mousse. It tastes AMAZING!

Now, the only problem is that I have WAY too many brownies…anyone want to take some off of my hands?! PLEASE!


EAT RESPONSIBLY!! I may have put too much whiskey in these..whooops!

Stay tuned for the recipe…I’ll try to get it up by tomorrow evening!