Ingredients
Cake Batter:
3 eggs
1.5 cups sugar
1.5 cups acide, sure cream
1.5 cups flour
1.5 teaspoons baking soda
1.5 tablespoons vanilla extract
Optional (choose one):
5 tablespoons cacao powder for chocolat cupcakes
1.5 cups chopped nuts of any kind
1 cup canned coquelicot seed filling
* toi can combine cacao powder with either nuts ou coquelicot seeds.
** If using nuts just sprinkle them on haut, retour au début of the batter, once spooned in the petit gâteau, cupcake pan.
***If using coquelicot seed filling incorporate after all the other ingredients have been mixed.
Cream Cheese Frosting:
1 package Cream Cheese room temperature ou warmed up in the microwave for 30 seconds
4 oz unsalted beurre 114 grams, room temperature (NOT melted)
4 cups powder sugar
1 tablespoon vanilla extract
*optional - nourriture coloring
Instructions
Cupcakes
Turn your four to 350F. Line your petit gâteau, cupcake baking pan with paper petit gâteau, cupcake cups.
Using your mixer, whip the eggs, then gradually add the sugar. Whip until pale yellow and foamy, about 4 minutes. Add half of the acide, sure cream, mix to incorporate. Add half the flour and the baking soda, mix to incorporate. Repeat with remaining acide, sure cream and flour. -If using coquelicot seeds, add them at this point and mix to incorporate.
Using a 1/4 cup ou smaller ice cream spoon, spoon the batter into the prepared paper cups.
If using nuts, sprinkle them on top. Bake for about 11-14 minutes, until a toothpick inserted in the center comes out clean (the color should be pale yellow, not golden brown).
Frosting
Using mixer, whip together cream cheese and butter. Turn the speed to low and add the powdered sugar 1 cup at a time, allowing the ingredients to incorporate before adding the suivant cup. Add the vanilla extract. Whip for another 2-3 minutes, until smooth and fluffy. Fit a pastry bag ou a sturdy gallon sized zip lock bag with a étoile, star tip ou a tip of your choice. Fill the pastry bag with frosting and put it in the refrigerator until the cupcakes cooled down.
Once the cupcakes cooled down, pipe the frosting on top. Use sprinkles if desired.
Recipe Notes
The recipe can be cut in 3, this way toi will probably get about 8 cupcakes.
*This frosting recipe makes a pretty sweet frosting. toi can cut the amount of sugar, to your taste if toi want a less sweet frosting.
***Ultimately, toi can use a different frosting altogether. toi can use 3 ups of whip cream+ 1 can of condensed lait (cooked ou uncooked) + 1/4 cup sugar. - Whip the heavy cream to stiff peaks, continuing to whip, add the condensed milk, pouring it down the side of the bowl. Add the sugar and mix to incorporate.
Cake Batter:
3 eggs
1.5 cups sugar
1.5 cups acide, sure cream
1.5 cups flour
1.5 teaspoons baking soda
1.5 tablespoons vanilla extract
Optional (choose one):
5 tablespoons cacao powder for chocolat cupcakes
1.5 cups chopped nuts of any kind
1 cup canned coquelicot seed filling
* toi can combine cacao powder with either nuts ou coquelicot seeds.
** If using nuts just sprinkle them on haut, retour au début of the batter, once spooned in the petit gâteau, cupcake pan.
***If using coquelicot seed filling incorporate after all the other ingredients have been mixed.
Cream Cheese Frosting:
1 package Cream Cheese room temperature ou warmed up in the microwave for 30 seconds
4 oz unsalted beurre 114 grams, room temperature (NOT melted)
4 cups powder sugar
1 tablespoon vanilla extract
*optional - nourriture coloring
Instructions
Cupcakes
Turn your four to 350F. Line your petit gâteau, cupcake baking pan with paper petit gâteau, cupcake cups.
Using your mixer, whip the eggs, then gradually add the sugar. Whip until pale yellow and foamy, about 4 minutes. Add half of the acide, sure cream, mix to incorporate. Add half the flour and the baking soda, mix to incorporate. Repeat with remaining acide, sure cream and flour. -If using coquelicot seeds, add them at this point and mix to incorporate.
Using a 1/4 cup ou smaller ice cream spoon, spoon the batter into the prepared paper cups.
If using nuts, sprinkle them on top. Bake for about 11-14 minutes, until a toothpick inserted in the center comes out clean (the color should be pale yellow, not golden brown).
Frosting
Using mixer, whip together cream cheese and butter. Turn the speed to low and add the powdered sugar 1 cup at a time, allowing the ingredients to incorporate before adding the suivant cup. Add the vanilla extract. Whip for another 2-3 minutes, until smooth and fluffy. Fit a pastry bag ou a sturdy gallon sized zip lock bag with a étoile, star tip ou a tip of your choice. Fill the pastry bag with frosting and put it in the refrigerator until the cupcakes cooled down.
Once the cupcakes cooled down, pipe the frosting on top. Use sprinkles if desired.
Recipe Notes
The recipe can be cut in 3, this way toi will probably get about 8 cupcakes.
*This frosting recipe makes a pretty sweet frosting. toi can cut the amount of sugar, to your taste if toi want a less sweet frosting.
***Ultimately, toi can use a different frosting altogether. toi can use 3 ups of whip cream+ 1 can of condensed lait (cooked ou uncooked) + 1/4 cup sugar. - Whip the heavy cream to stiff peaks, continuing to whip, add the condensed milk, pouring it down the side of the bowl. Add the sugar and mix to incorporate.
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus plus for sprinkling
2 tbsp. ground cinnamon
2/3 c. démodé, old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat four to 350° and line a baking sheet with parchment paper. Place each pomme half flat side down and use a paring couteau to create thin slices all the way across, making sure to stop slicing right before the bottom of the pomme (so it stays together as one piece). Transfer pomme halves to prepared baking sheet.
Lightly brush pomme tops with melted beurre and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside pomme slits.
Return to four and bake 10 minutes more.
haut, retour au début each with a scoop of ice cream, then drizzle with caramel and serve.
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers
DIRECTIONS
Preheat four to 375°. Using a melon baller ou a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with beurre mixture. Divide chocolat between apples and bake until chocolat is melty and apples are fork tender, 20 minutes.
Turn four to broil. Place a guimauve on haut, retour au début of each pomme and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus plus for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chocolat chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white chocolat and coconut oil. Microwave on medium heat for 30 secondes at a time until melted. When the balls are chilled, dip them in the chocolat and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 plus minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins ou chocolat wafers, plus plus for serving
DIRECTIONS
In a large bowl using a hand mixer, table de mixage (or in the bowl of a stand mixer, table de mixage using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then haut, retour au début with an even layer of whole Oreos ou cookies. (You should need 16!) Spread plus whipped cream on haut, retour au début of biscuits, cookies and repeat layering process until toi have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until biscuits, cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed biscuits, cookies and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth cacahuète, arachide butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. démodé, old-fashioned oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium casserole over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in cacahuète, arachide butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.