I know...it has been almost a month since I checked in here....a lot has happened...besides other things, I won the January IroncupcakeEarth competition- Wine! Thank you everyone! That is awesome!
I wanted to thank everyone- I had already started thinking about the February challenge- Coffee. Sooo, I have dedicated two cuppies to the IroncupcakeEarth Challenge, and to Sandy, for all that she does!
Here are the cuppies folks!
Chai Spiced Cappuccino Iced Coffee Cupcakes-
A Valentine's Celebration by Janet Hudson
Cupcakes:
1 ½ cup self-rising flour
½ cup Smart Balance margarine, softened
1 cup raw sugar
Egg Replacer for 2 eggs
¼ cup plain soygurt
2 Chai tea bags, contents of
½ cup Cappuccino coffee
½ teaspoon vanilla extract
Pizzelle cones
Cappuccino Ganache
4 ounces cappuccino chips
1 tablespoons Criso
Melt in double boiler and stir until smooth – cool and use
Almond Kreme (or whipped Topping)
Preheat oven to 300 degrees.
Blend cupcake ingredients – pour into mini cupcake pans and bake 8 minutes – transfer into the cones and finish baking – cool.
Dollop the cones with Almond Kreme and a sprinkle of cinnamon (or decorate with Cappuccino ganache as well) and serve with more iced cappuccino.
Makes 24 cones.
Carob Macadamia Kona Koffee Cupcakes
Cupcakes:
1 ½ cup self-rising flour
½ cup Smart Balance margarine, softened
1 cup raw sugar
Egg Replacer for 2 eggs
¼ cup plain soygurt
1 cups carob powder
1 cup Kona blend coffee
½ teaspoon vanilla extract
1 cup macademia nuts
1 cup Almond Kreme
Preheat oven to 350 degrees.
Blend cupcake ingredients –pour into jumbo cupcake pans and bake 30 minutes – fill pans ¼ way, add 4 nuts and then cover with more batter.
Ice with the Almond Kreme and garnish with grated nuts.
Yields 12 large cuppies.
So that is it- everyone go out and vote for your favorite when the time comes- and for now, I await all the loot heading my way!
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