These Snoball Cupcakes are full of nostalgia. Rich chocolate cupcakes, creamy filling, and a pillow of marshmallow frosting make them better than your favorite snack cake. I am completely dying over these cupcakes. The cream filling. The fluffy marshmallow frosting. The perfect pink coconut. Boom. Dead.
Today is a verrrrrry exciting day, because I get to share a recipe from my new favorite dessert cookbook, The Sugar Hit! If you're not already familiar with The Sugar Hit blog, head over there immediately-I'll wait.
Today's post is extra special because I have some exciting news. My friend and fellow baker Rosie Alyea of Sweetapolita is releasing her first cookbook - The Sweetapolita Bakebook ! I recieved an advance copy a few weeks ago and I've been paging through it ever since. It is utterly gorgeous!
These Bomb Pop Cupcakes recreate the flavor of an ice cream truck fave, the Bomb Pop! The lemon/lime cupcakes are infused with raspberry and topped with layers of blue raspberry, lime, and cherry butter cream! I'm sad to say that my son has never experienced the joy, sorrow, and anxiety that is the Ice Cream Truck.
Just when you thought Nutella couldn't get awesomer, someone comes along with the idea of making cupcakes out of it. But not just any cupcakes-four-ingredient cupcakes. To be honest, I think these are actually even three-ingredient cupcakes, because one of the ingredients (chopped hazelnuts) is a garnish and could easily be omitted with no hard feelings.
Our family tradition is to make Snow Cream on powdery winter days. There's something about its sweet, creamy flavor that reminds me of Tres Leches Cake (no doubt it's all that sweetened condensed milk and vanilla in the three milks mixture).
Giant Ice Cream Sandwich | Eat the Trend
GIANT Oreo recipe coming soon, click to subscribe here: http://vid.io/xqUl Now that you know how to make a giant peanut butter cup, we thought we'd step things up a notch and take one of our favorite frozen treats and super-size it with a few easy tricks.
I have never understood the gourmet cupcake craze. Don't get me wrong-I understand the appeal of cupcakes themselves. Bite-sized cakes, with a 50/50 frosting ratio, adorably petite, so cute they're practically batting Disney princess eyes at you, and socially acceptable to eat as an afternoon snack? That I get.
This past week has been filled with the deliberate business of comparing flooring samples, cabinet colors and countertops for the kitchen remodel. The whole thing feels foreign to me; too serious, too adult. To balance out all of that grown-up stuff, I decided to create a cake that would bring genuine childlike joy to my face - extra sprinkles, please!
I love banana bread. I love tiramisu. I love making recipes with a bajillion components (although I kind of hating writing out those long recipes...sigh). I really love putting on my fancy pants and going to town with frou-frou decorations.