One of my friends described this chocolate buttercream perfectly: it’s the kind you have to put in the sink and cover with water so you don’t eat the whole bowl. I think she’s totally right, because time and time again I find myself eating this stuff by the spoonful. I’m a huge fan of all things chocolate, so it doesn’t surprise my that this is my favorite buttercream of all. Yes, those are strong words, but this is how I feel.Read More
One of my favorite things to do with my homemade salted caramel recipe is incorporate it into buttercream. It ends up being such an awesome blend of sweet and salty, perfect for topping cakes and cupcakes or using as a cake filling. It can transform basic cake flavors like chocolate and vanilla into something above and beyond, and it also adds complexity to Fall-inspired flavors like apple spice cake. Whatever flavors you love pairing with caramel, this salted caramel buttercream is magic!
This post originally appeared as a guest post on SprinklePop’s blog. It’s such a classic Fall recipe and fun Halloween party cupcake idea, so I just had to share it here too. Enjoy!
It’s officially feeling like Fall around here. Leaves are changing the prettiest colors, the weather’s getting colder, and I just spent the entire weekend wearing cozy sweaters and baking with autumnal flavors! One of my absolute favorite things to bake in the Fall are pumpkin cupcakes with cream cheese frosting. They’re a seasonal classic, downright delicious, and they make the whole house smell incredible while they’re baking. I’ve been known to bake them and hoard them all to myself, but they also make great party cupcakes (that is, if you’re willing to share!). For all the more festive occasions, this All Hallows sprinkle mix by SprinklePop is perfect!
Oh, chocolate. It’s made me weak in the knees since I was a kid sneaking it into the cart when my mom wasn’t looking. Some people prefer fruity desserts but I tend to lean toward the decadence of something chocolatey. If you’re in the same boat, then this recipe is for you: melt-in-your-mouth chocolate cupcakes with a chocolate buttercream that has been described by a friend as “the kind you need to put in the sink and fill the bowl with water because you can’t stop eating it.”
The other day I had an epiphany while I was perusing the aisles at Trader Joe’s. I stumbled upon their selection of freeze dried fruits and when I saw the raspberries I knew I had to try them in a buttercream recipe. The results? Absolutely flawless flavor, not too sweet (like when you use raspberry jam or preserves), not watery (like when you use fresh raspberries), and so easy to work with!