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Posts tagged ‘vanilla’

Eurotrip, via cupcakes.

Let’s take a vacation.

Seriously.

To Europe.

It’ll be fun!

We’ll start in Rome and see the Colosseum, visit the good ol’ Pope at the Vatican, and throw a couple coins in the Trevi Fountain while we wish for an amazing dinner in…

Naples! Where we will obviously stuff our faces with the best pizza made on this Earth, drink really good wine and chat with the locals.

I hope you speak Italian…I know “buongiorno” “ciao” and “grazie.” That won’t get us very far. I’m 100% positive we’d get that “dumb American” look from locals if all we said was “hello” “goodbye” and “thank you” with that eager “excited” look on our faces.

We’ll stop in Venice for a gondola ride and have an Italian man sing to us while we, once again, drink really good wine, eat some amazingly fresh pasta, and finish the evening with either a cannoli or gelato (or both, duh.)

We’ll throw Florence in there too, because, well, it’s Florence and it’s beautiful. Must I justify it? Didn’t think so.

Our next stop will be in Ireland, where we’ll see landscapes greener than Kermit the Frog, and tour giant, beautiful castles. We’ll have a debate about how the interior of our future vacation-home castles will look — keep the stone walls or have an unexpected switch to a modern feel? (Hey, it could happen!)

Not too far from us will be Dublin, where we’ll spend the evening visiting pubs and engaging in Irish debauchery. They’re crazy. It’ll be a bloody good time, you see.

Clearly we’ll have to visit Spain. We can’t pass up the opportunity to see that incredible architecture! We’ll see flamenco shows, run with some bulls, and eat flan and churros until we pass out. ¡Ay dios mio!

Next stop, London! Museums, museums, museums! We’ll get super cultured and by the time we get back to the states we’ll be able to be snobs about it. “Oh, well, whenever I go to London I must visit the British Museum to see the Egyptian antiquities. The trip is simply incomplete without it!”

And finally, we’ll bring our trip to a close in Paris, France. Ahh, Paris. What better way to conclude than in the City of Lights? We’ll visit the Louvre, have a picnic by the Eiffel Tower, play hide-and-seek at Notre Dame, stroll the Palace of Versailles, enjoy a cabaret show at le Moulin Rouge and take a sip of water from a few of the Wallace Fountains.

But of course, the most important part of the Paris trip – dessert.

Um, duh.

Chocolate soufflés, creme brûlée, cream puffs, eclairs, macarons, tarts, chocolate pots de creme, and crepes. And don’t you dare forget breakfast! Fresh croissants, pain au chocolat, and the best brioche our tastebuds will ever enjoy.

All of the above will be devoured at a fancy little table outside a French bistro, accompanied by cafe au lait, schmoozie French music, and lots of laughter.

Okay, so, when do we leave? Now? Cool. I’m already packed. (I knew you’d come with me!)

Until our plane leaves, though, maybe we can have these cupcakes to hold us over.

French Fruit Tart cupcakes, that is. Ooh la la!

Trying to come up with a way to make these a reality was a bit of a challenge, but man oh man, they definitely work.

It’s an almond cake filled with custard (which, by the way, is infused with Grand Marnier), topped with strawberries, kiwi, and an apricot glaze. Talk about de. lish. us.

Oh, and homemade whipped cream…which is always a winner.

OH, and a blueberry. Which really doesn’t have that much significance, but really helps with the aesthetics. 🙂

OHH!        …just kidding, I don’t really have anything else to add.

And of course, the cupcakes look magnifique in the Parisian Party themed cupcake wrappers from Event Blossom! I love these, especially the striped one. Make sure to check out Kim’s blog for more info on how to use these fun kits!

Très chic, oui?

French Fruit Tart Cupcakes

Almond Cupcake

1/2 cup (1 stick) unsalted butter
1 cup sugar
1 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 pinches of salt
1 “shake” grond nutmeg (when I say “shake” I mean out of the container. No measuring. It’s just to enhance the almond flavor)
3 eggs
1/4 cup sour cream
1/2 cup milk
1 tbsp vanilla
2 tbsp almond extract

1. Set oven to 350 degrees and line a muffin pan with cupcake liners.

2. In a medium bowl, whisk flour, salt, baking powder, baking soda, and nutmeg together until evenly combined. Set aside.

3. On medium-high speed, beat butter and sugar until fluffy and pale yellow.

4. Add eggs, one at a time, beating until just incorporated.

5. Add vanilla and sour cream and beat until combined. Continue beating mixture on high for an additional 20 seconds.

6. Alternately, add flour mixture and milk until all ingredients are well combined.

7. Fill cupcake liners 3/4 full, and bake for 18 minutes. Cool completely.

Custard

3 egg yolks
1 1/4 cups milk (any kind – I used 1%)
1 1/2 tsp vanilla
2 heaping tbsp flour
2 tbsp corn starch
1 tbsp Grand Marnier

1. Whisk egg yolks and sugar together in a medium heatproof bowl.

2. Sift the flour and cornstarch together and add to egg mixture. This will form a thick paste that looks questionable but will ultimately taste delicious, don’t worry.

3. Heat milk and vanilla in a saucepan. Once the milk comes to a light boil, remove from the heat and slowly add it to the egg mixture. Whisk constantly to avoid curdling. Add liqueur and mix until combined.

Now, be a smart cookie and strain the custard NOW, not later. I was a dummy and didn’t do it until later…which let me tell you, is annoying and takes for-freaking-ever!)

4. Pour the mixture back into the saucepan and heat until it begins to boil, whisking constantly. Once it reaches a boil, continue to whisk until it thickens.

5. Remove the custard from the heat and set aside to cool to room temperature. You may store this overnight in the refrigerator if you don’t plan on using it right away.

Apricot Glaze

1/2 cup apricot jam
1 tbsp water

1. In a small saucepan, heat jam and water over medium heat until it melts.

2. Pour the glaze through a strainer to get rid of any chunks.

Whipped Cream

2 cups heavy whipping cream
2 heaping tbsp sugar
1 tbsp vanilla

1. Beat cream on high until soft peaks form.
2. Add sugar, beat on high until it starts to become stiff.
3. Add vanilla, beat for another 30 seconds.

BAM. Whipped cream.

That was all pretty simple, right? Now on to the assembly…

The assembly…

With either a cupcake corer or a small knife, cut a hole in the center of the cupcakes. Put the custard in a pastry bag (a ziplock bag will work fine, too) and put a small amount in each, stopping when you feel resistance.

Using a pastry brush, lightly coat the top of each filled cupcake.

Cut strawberries and kiwi into thin slices. Place them on the cupcake in any which way you desire. Coat the fruit with the glaze. Top with whipped cream and that blueberry I mentioned earlier!

Bon appétit!

Cinnamon-sugar-coated clarity

I just bit into this cupcake.

This is my breakfast. This is happening.

You can’t stress about too much when you’re having a cupcake for breakfast. I mean, come on.

Like really, I can’t. I’m not lying!

I would never lie to you. You know this. Our relationship has become far too deep and meaningful for me to do stupid things like that.

Before I took this ginormous bite, though, I must admit, I was a bit of a stress basket. I’ve got a lot going on.

That’s how powerful this cupcake is. It de-stresses you. Boom. Magic cupcake.

After I took a deep breath after my bite, I had a moment of clarity. My life, despite some of the less than favorable events that have taken place over the past few weeks, is pretty great.

Why, you ask?

Well, my friend, let me tell you. I have an oven, which means I can make things like that magical Cinnamon-Sugar Cupcake up above. I have an iced coffee in my hand, which, duh, is awesome. I’m in good health…which I mean, obviously rocks. And last but certainly not least, I have the BEST people in the world by my side.

So as I stuff my face with this dessert-breakfast-extravaganza and take a giant sip of my coffee, I’d like to thank those awesome people.

Thank you, to the person who calls me in the midst of her insanely hectic schedule to check up on my life and “live vicariously through me.” This girl lets me vent like a madwoman, and then manages to make me laugh and remind me that even in the worst of times, there’s always Glee.

Thank you, to the friend who lives states away but still remains as close to me as a sister. She accepts me despite my biggest of flaws, and also shares my fondness of vegetarianism and blood orange vodka martinis.

Thank you, to the person who shares my love for Drake concerts, Mascato, and Laguna Beach, and can laugh with me about things no one else would understand, regardless of how often we are able to see each other.

Thank you, to my mother who emails me to get drinks after work just because we both need to laugh and relax, because we both know that if we didn’t have each other, we’d be…crazy. Which we already are. So really we’d just be…crazier? You don’t have to understand, which is why our relationship is so unique and awesome.

Thank you, to the most ridiculously charming person I’ve ever met who not only appreciates my sarcasm, but has seen me for an umpteen number of days in a row now and still hasn’t gotten sick of me, my oddball sleeping habits, or the copious amounts of sushi we eat. ❤
I could so go for a veggie factory roll right now…

And thank you, to the friend who can only be described as my sister-soul mate. We’ve stood by each other through every decision we’ve ever made, regardless if it seemed irrational or crazy to others. This girl supports me in every way. In particular, my baking and this blog!

…which leads me to a very exciting announcement for Sugar Therapy!

For the next ten weeks, Sugar Therapy will be teaming up with Event Blossom, a wholesale wedding favor company based in Southern California. They just launched their new Mod Party Kits, and they are awesome! I’ll be coming up with new cupcake recipes for each kit and posting about them weekly.

Look how cute the cupcake wrappers are for the Blue Baby Shower theme!

I’m okay with things that make my stuff look even better. 😉

This is big news, people! I’m moving up in this little baking world!

Be sure to check out Kim’s blog for Event Blossom. She’s a fabulously talented writer, fantastic cook, and one of the most fun people I know. How do I know this? She’s that sister soul mate I was talking about! (I know, you’re jealous.)

I made Cinnamon-Sugar Cupcakes this week.

Moist cinnamon cake with a creamy cinnamon-sugar buttercream, topped with a simple brown sugar cinnamon crumble? Oh no she didn’t!

Well actually yeah. Yeah, I did.

These babies were a huge hit. It’s a ST original, too. 🙂

*patting myself on the back*

So for the next few months it’s going to be cupcake central at this blog, which is totally fine with me since I haven’t dabbled in the cupcake world since the Grapefruit Cupcakes!

Yeah, I’d say this is long overdue.

Cinnamon Sugar Cupcakes

3 1/4 cups flour
1 tbsp baking powder
pinch of salt
2 tbsp cinnamon
1 cup unsalted butter
2 cups granulated sugar
4 eggs
2 tbsp vanilla extract
1 cup milk (whichever kind you prefer – I used 1%)
1/4 cup sour cream

1. Preheat oven to 350 degrees. Line muffin pan with cupcake papers.

2. In a small bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.

3. With an electric mixer on medium speed, beat butter and sugar until pale yellow and fluffy. It should look airy, like a buttery cloud.

4. Add eggs, one at a time, combining well after each addition.

5. Reduce speed to medium-low and add vanilla and beat until combined.

6. Add sour cream and beat until combined.

7. Alternate adding milk and the flour mixture, making for three separate additions of each. Beat until just combined between additions.

8. Fill muffin pan 3/4 full and bake for 20 minutes.

9. Enjoy the amazing aroma of cinnamon baking. Set cupcakes on a wire rack to completely cool before frosting.

Cinnamon Sugar Buttercream

1 1/2 cups unsalted butter (3 sticks)
2 1/2 cups powdered sugar
1 tbsp vanilla
2 heaping tbsp of cinnamon
1 tsp nutmeg

1. Beat butter on high speed until light and airy.

2. Add confectioner’s sugar and beat until fluffy.

3. Add vanilla and beat until just combined.

4. Add cinnamon and nutmeg and beat until evenly distributed.

I’m a bit of an over-froster sometimes, so I ran slightly short of frosting. If you frost cupcakes like I do, increase each ingredient 1/2 – 1 cup.

5. Frost. Decorate. Use the Party Kits and show them off to your friends and family!

I’m so excited about this project. It’s going to be so fun, and just wait until you see the cupcake accessories. They make even the snooziest of cupcakes look fun and festive!

Bon appétit!

P.S. Happy Mother’s Day to all the fantastic moms out there! I’m very thankful for mine. I know it hasn’t been a picnic raising me but I personally think I turned out pretty darn okay. 😉 Love you Mom. xoxo

Saturday mornings: cartoons, PJs, and a pancake for one.

Ahh, Saturday morning.

As a kid, it was all about Ninja Turtles, X-Men, and that show with the sharks? Does anyone know what show I’m talking about? It was that show about 4 guys who were transformed into sharks…and they like, fought crime, or were criminals, or something…?

Okay well that’s going to bother me all day, but for the sake of this blog (and your time) I’ll move on.

My point is, cartoons were the bees knees during childhood. They represented the glory of what is Saturday morning. You could sleep in, stay in your jammies til noon, and then jump on your bike and ride to your friend’s house to see if they could play. Or in my case, run next door where your best friend lives and basically just assume she’s available to play house, or go to the pool, or Rollerblade, or whatever the heck else we did as kids to keep ourselves occupied.

Jessica and I had so much fun. Aww, memories. ❤

But what I’m really leaving out (and what is one of the most important parts of Saturday morning) is breakfast! Duhhh.

Weekdays are about quick, on-the-go breakfasts: Pop-Tarts, a bowl of cereal, toast — things that don’t take a long time to eat. There isn’t an opportunity to really enjoy the meal.

Enter: Saturday morning breakfast! Homemade breakfast. Come on, that’s a highlight of life. You can’t deny that.

Now, please note that I do not like breakfast foods at breakfast time. I’m not sure why. I just don’t. I’d rather have a waffle for dinner than a bowl of pasta any day of the week. But every once in a while, there’s an exception. For example, this morning.

My Saturdays aren’t what they used to be. I have this thing now, where I provide labor in exchange for money. Also known as a job. And I usually work the PM shift on weekends. Therefore, Saturday mornings are incredibly precious to me. When I got home this morning, I had the house to myself. I love having the house to myself. The TV is mine. The couch is mine. And most importantly, the kitchen is mine.

Well I still have to share the house with Kitten, but she’s feel exceptionally lazy today.

So in the midst of this wonderful solitude, I decided today was a breakfast day. And I wanted a pancake.

One giant pancake. Singular. Uno.

So that’s what I made! It’s inspired by Joy the Baker’s “Single Lady Pancake,” but the recipe is all my own. (I love the title of her recipe! So cute.) I’m not considered a “single lady” anymore, but that doesn’t mean I don’t love a little selfish “me” time with a pancake and cup of coffee, while watching the episode of New Girl I missed last Tuesday. (Which, by the way…was not funny. I was very disappointed.)

I used to make variations of this for myself last year when I lived in the apartment. It’s a delicious, wonderful, simple way to start the day. I highly recommend it.

I don’t even have a lot of pictures to show you, because I wanted to eat it ASAP.

I dislike cold pancakes. Gnarly.

But on the realz, this hits the spot. It’s like, good for the soul or something. Your inner pancake soul.

It’s a thing. I swear.

Be selfish. Make a pancake.

Pancake for Me, Myself, and I
a Sugar Therapy original – yay!

1/2 cup flour
2 tablespoons apple cinnamon instant oatmeal, uncooked (or plain oats)
2 tbsp granulated sugar
2 tbsp light brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
5 tsp vegetable oil
1/4 cup soy milk
2 tbsp orange juice
3 tsp vanilla extract

1. Whisk all dry ingredients together. That’s flour, oats, sugars, baking powder/soda, cinnamon, nutmeg, and salt.

2. In a separate bowl, whisk the milk, vanilla, and oil together.

3. Add orange juice and whisk until combined.

4. Pour the wet mixture into the dry mixture, whisking until just combined. The batter should be pretty thick.

5. Heat a griddle or pan on medium heat. (That’s a strange sentence…but just do it.)

6. Pour batter onto the pan and allow the pancake to cook until you see some bubbles form on the top. Flip the pancake. Hopefully it’s a beautiful golden brown. That’s the goal.

Note: I am the WORST pancake flipper in the history of pancake flippers. I get nervous. Sometimes I burn my pancakes because I’m too hesitant. Don’t be like me. Just flip it, you can do it!

7. Add syrup. Sprinkle it with powdered sugar. Spread some jelly on there. Or be like me, and keep it simple and spread a light layer of non-dairy butter on there. So. good.

The best part about this recipe is you can add and subtract. Not a fan of orange juice? I’d try some apple instead. Want banana pancakes? I like the way you think. Want some crunch? Add walnuts! And of course, you can never go wrong with a handful of blueberries.

Be innovative. Be selfish. Enjoy your Saturday morning.

And let me know if you can remember the name of that shark cartoon.

Bon appétit!

Moseying with madeleines

I’d like to tell you about my day!

Nothing necessarily spectacular happened, but it really was a good day.

After an incredibly lazy Saturday morning, my stomach decided to tell me I wasn’t just hungry, but I was starving. It sounded like an angry polar bear trapped inside my tum.

While sipping my coffee during breakfast at 2:30pm today (Yes, as in 2:30 in the afternoon. I told you I had a lazy morning…) I looked across the table at my breakfast companion and realized something…

I was so happy.

This past week was a nightmare, to say the least. It was one of those “It’s only TUESDAY?!?!” weeks.

But like I said, today, during breakfast, I was happy.

Good company changes everything.

I’ve known this. You know this. It’s not like I’m presenting you with brand new information. I’m just giving you a sweet little reminder that the best medicine is sitting at a diner with someone who will willingly carry on a conversation with you about the word “dollop” and its potential origins, old children’s shows we can’t remember the names of, and why sugar should or should not (which is the right answer, by the way) be added to every beverage.

Ridiculous, random, and slightly (okay…very) odd? To some, perhaps. But it was right up my alley. And I loved every second of it.

Despite my belated breakfast, believe it or not, I did actually have things to do today. But when I walked in the house around 4:30, my eye went straight to my brand-new madeleine pan that my wonderful mother bought for me at Williams-Sonoma yesterday. 🙂 She spoils me.

There was a recipe on the back.

(I think you know where this is headed…)

Yeah, those things I “had” to do? Postponed. The only thought running through my mind at that moment?

Must. Make. MADELEINES!!!!

So, I did. It was that simple. The recipe is even easier, and stuffing your face with them is even easier than that.

Sorry, spring break bod. I’ll start on you next week……maybe.

These madeleines are wonderful. Light, airy, and full of vanilla flavor. Dust them with some powdered sugar and you will be in sweet, delicate, cookie heaven — which, by the way, is an awesome place. You should really check it out.

For the first time in a long time I followed the recipe to a T, because:
a) I had never baked them before and
b) I had no idea how much altering I could do without changing the consistency of the cookie.

Now I know. So you can bet your baking booty I’ll be making these French delights again!

Madeleines
recipe from Williams-Sonoma

Softened unsalted butter for brushing molds
1/2 cup flour plus a little for dusting the molds
2 eggs
1/3 cup granulated sugar
1/4 tsp salt
1 1/2 tsp vanilla
4 tbsp unsalted butter, melted and cooled
Powdered sugar for dusting

1. Preheat the oven to 375 degrees.

2. You can do this next step a few different ways. If your butter is soft enough, brush it into the molds making sure to cover every area and leaving no clumps. The other way, (how I did it) is you can use a paper towel, put some slightly softened butter on it, and spread it in each mold. I find that less frustrating and slightly more time-efficient. After the molds are buttered, lightly sprinkle flour in each mold, making sure each one is covered. Turn the pan upside-down and tap out any excess flour.

3. In a large bowl, combine eggs, granulated sugar, and salt using a hand mixer on medium-high speed. Beat for about 5 minutes, or until it is noticeably thicker, fluffy, and pale yellow. (You’ll know it’s fluffy because there will be a lot of air bubbles.)

4. Beat in vanilla.

5. Sift flour into the mixture and either stir or beat on low-speed until incorporated.

6. Fold in half of the melted butter, making sure to incorporate it completely. Repeat with second half.

7. Place a heaping tablespoon full of batter in each mold. This recipe makes a perfect amount for 16 cookies. (one pan’s worth)

8. Bake for 8-12 minutes, or until the cookie slightly bounces back when you touch it. The edges will also be golden. (Mine only took 8 minutes.)

This is a terrible picture, but this is should give you a general idea of what they look like when they’re done.

9. When baking time is complete, remove the cookies from the oven and flip the pan upside down on a wire rack. If a few cookies don’t fall out, use your finger to aid it.

10. Allow the cookies to cool for 10 minutes, then sprinkle with the powdered sugar.

11. Give them to everyone. Or like, 2 of your friends, because you’ll probably eat 14. (Let’s be real.)

Bon appétit!

Boozy bakin’ for my birthday!

My birthday was last Thursday.  I’ll tell you about it.

What’s better than making yourself cupcakes? Someone making them for you.

Oh heyyy birthday breakfast! (And lunch and afternoon snack…)

What’s better than buying yourself flowers? Someone special sending them to you at work.

Not the most glamorous picture, but the flowers are so pretty!!!!

What’s better than your coworkers leaving you “happy birthday” notes and bringing you thoughtful gifts and receiving phone calls, voicemails, and texts all day? Then going out with your best girlfriends?  And then being treated to an amazing dinner with family the next day?

Absolutely nothing.

I had such an awesome birthday. Seriously, it rocked. I’ve said it before, and I’ll say it again.  I know the best people on the planet.

Aaaand because I’m a little bit selfish, I made myself a little sumn’ sumn’ too!

Cupcakes! Champagne cupcakes, actually.  Mhm.

I love baking with booze. It feels so…adult. I don’t know if “adult” is the word I’m looking for, but I’m about 99.9% sure that you wouldn’t find champagne cupcakes at a six-year-old’s birthday party.

These little suckers are good. End of story. It’s a vanilla champagne cupcake filled with raspberry champagne pastry cream.

Oh, and topped with sprinkles because it was my birthday and I felt like being festive. And let’s get real, there isn’t really anything else that says “happy birthday” quite like rainbow sprinkles do.

The cake is delicious on its own; but fill it with the pastry cream, and you my friend, are in business.

Oh yeah, and the buttercream?  Top notch.  Delish.  Superb.  Excellante!

Someone get me a thesaurus, ASAP.

Make them if you’re celebrating something.  Make them if you’re not celebrating something.  Make them, and come up with something to celebrate.  Celebrate the cupcakes for all I care…just make them!!!

Champagne Cupcakes with Raspberry Champagne Buttercream

The Cupcake
from Sprinklebakes

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne

1. Preheat oven to 350 degrees, and line the cupcake pan.

2. Cream butter and sugar until fluffy.

3. Add eggs one at a time, combining thoroughly after each addition.

4. Add vanilla.

5. In a separate bowl, combine dry ingredients (flour, salt, baking soda, and baking powder). Set aside.

6. In a medium-sized bowl, whisk the sour cream and champagne together.

7. In three additions and starting with flour, add the flour mixture and champagne mixture.

8. Fill cups 2/3 full and bake for roughly 15-19 minutes, depending on your oven.

9. Let cool completely before filling.

Raspberry Champagne Pastry Cream
adapted from Sprinklebakes also.

1/2 cup heavy cream
1/2 cup champagne
3 tbsp cornstarch
6 tbsp granulated sugar
1 egg
2 egg yolks
2 tbsp unsalted butter
1 tsp vanilla
1/4 cup raspberry jam

1. Whisk 1/4 cup of the heavy cream and cornstarch in a bowl. Set aside.

2. In a medium sauce pan, whisk together the other 1/4 cup of heavy cream, champagne, sugar and jam. Bring this mixture to a boil and remove from heat.

3. Beat the egg and yolks into the cornstarch mixture.

4. Pour 1/3 of the boiling champagne mixture into the egg mixture, stirring constantly to ensure that the eggs do not cook.

5. Bring the other 2/3 of the champagne mixture to a boil again. Once at a boil, pour in the egg mixture in a steady stream, whisking constantly until the mixture thickens.
I thought I was doing it wrong, until suddenly it started to thicken up. It takes awhile, just be patient!)

6. Remove from heat and add vanilla and butter. Stir to combine.

Note: Let the pastry cream cool completely before filling the cupcakes. Once you let it cool off of the stove for a little bit, just pop it in the fridge and it will cool off nicely.

FYI: Use that nifty cupcake corer I told you about last time, and fill the center with this tasty stuff! What’s pretty awesome about it is it makes the cake super moist, AND it packs a “just-right” raspberry punch. Yum yum yum!

Raspberry Champagne Buttercream

2 sticks of unsalted butter, slightly softened.
1/4 tsp salt
3 cups confectioners’ sugar
1 tsp vanilla
2 tbsp soy milk
1/4 cup + 1 tsp heavy cream
3 tbsp champagne
1 2-second pour of white zinfandel (Why 2-seconds? Because I didn’t measure. Don’t hate. Just do.)
1/3 cup raspberry jam

1. In a small saucepan, heat raspberry jam over low heat, stirring occasionally. Set aside to cool. You’re looking for a liquid, not a congealed jam.

2. Beat butter until light and fluffy.

3. Add salt and confectioners’ sugar. Beat, but do not combine thoroughly.

4. Add milk, vanilla, champagne, and zin. Once everything is evenly combined, add the cooled raspberry jam. Beat the mixture until combined and you have reach a desired consistency. If the buttercream isn’t thick enough, add more confectioners’ sugar.

Note: This frosting does not come out pink!! It’s a  pale, white-ish pink. I added a small amount of pink food coloring.

5. Frost. (duh)

Bon appétit!