Chocolate Marshmallow Protein Cupcakes

Ok ok ok, what about those people out there, that are in a clean diet and are craving for chocolate.

Well that craving stops now, with this recipe you will mix chocolate and protein in a healthy way...

 ...And don't worries, eat with not regrets.

Well, I not mean that you break your clean diet. If you prefer try it on your cheating days.

Tip: also I think you can substitute the splenda with stevia  and it will look better .

I found this recipe thanks to Skinny Mom on their blog

pic by skinny mom

Chocolate Marshmallow Protein Cupcakes

Ingredients


For Cupcakes


 2 cups moist-style chocolate cake mix (1/2

of an 18.25 ounce box)

1 scoop chocolate protein powder

5 egg whites

1 tbsp Splenda no calories sweetener (granulated)

1/8 tsp salt

For Topping

1 cup Jet-Puffed Marshmallow Crème

1 tsp skim milk

Optional: Top with mini marshmallows and semi-sweet chocolate chips.


Directions

1. Preheat oven to 350 degrees.

2. In a shaker, mix protein powder with 1 cup water and shake well.

3. In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg whites and protein powder.

mixture, then whisk until smooth.

4. Line a 12-cup muffin pan with liners or nonstick spray. Evenly distribute cake mixture among

the cups.

5. Bake in the oven for 15 to 20 minutes. Remove from oven and let cool.

6. To prepare topping, place marshmallow crème in a small dish and mix with skim milk.

7. Once cupcakes have cooled completely, drizzle marshmallow glaze over them. If desired top

with a few mini-marshmallows and a few chocolate chips. Refrigerate until ready to serve.

Chicken & Waffles Cupcakes

You definitely have to try this out.

Since the beginning everyone though that cupcakes were just about sweet, but let me tell you something, things change, and so are our taste.

Now you can find a huge desserts recipes around that mix salt things, and sweet things.

These cupcakes have the salti-sweet taste that is so IN right now, and of course everybody love.

pic by the Formal Fringe

 

In fact I'm running to the groceries to find a few ingredients that I need for this recipe and I will try this afternoon right away. I'll tell you my experience later with pics...do it  you too and leave your comments!

We are sharing this recipe from the blog the Formal Fringe.

pic by the Formal Fringe

Chicken & Waffles Cupcakes

For the buttermilk cakes:
3 cups cake flour
1 ½ cups all-purpose flour
¾ teaspoon baking soda
2 ¼ teaspoons baking powder
1 ½ teaspoons coarse salt
1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature
2 ¼ cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
½ cup maple syrup

For the maple syrup frosting & topping:
8 tablespoons (1 stick) unsalted butter, softened
½ cup maple syrup
6 cups powdered sugar
24 waffle pieces
24 chicken nuggets
maple syrup to drizzle

Make the cupcakes:

Preheat oven to 350°F. Line two cupcake pans with 24 cupcake liners.

Sift or whisk together both flours, baking soda, baking power and salt.

With an electric mixer on medium-high speed, cream together the butter and sugar until the mixture is pale and fluffy. Reduce the speed to medium and add the whole eggs one at a time, mixing well after each addition. Add the egg yolks and beat until thoroughly combined.

Reduce speed to low and add the flour mixture in three parts, alternating with two additions of buttermilk. Be sure to mix well after each addition.

Beat in the vanilla extract last.

Pour the batter into liners, filling each cup about three-quarters of the way up. Bake for 20 minutes, or until they pass the toothpick test. Lift them out onto wire racks to cool.

With a food injector, inject roughly one teaspoon of maple syrup into the center of each cooled cupcake.

Make the frosting:

In a small bowl, beat together the butter and syrup until blended. Gradually beat in the powdered sugar until the frosting is smooth. If the frosting is too thick, add just enough maple syrup or milk to thin out the consistency.

Ice and decorate the cupcakes by piping a ring of frosting onto each. With a toothpick or wooden pick, skewer a chicken nugget and waffle piece together, then slide the pick into the top of the cupcake. Drizzle the top with a bit of maple syrup.

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URL to article: http://formalfringe.com/2011/08/29/chicken-waffles-cupcakes-with-maple-syrup-frosting/

Peanut Butter Pies Cupcakes

I have to confess that lately I add another thing to my sweet list addiction, PEANUT BUTTER, oh my! what do I have to do?  I just love it.

Surfing the web I found this incredible and nice recipe of peanut butter cupcakes. Now I'll share with you thanks to Full Circle.

picture by Full Circle

Full Circle: peanut butter pie cupcakes

Ingredients:

8 ounces chocolate cookies
4 tablespoons butter, melted
1 jar dulce de leche
1 banana, thinly sliced
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juicePreparation:

Prepare muffin tins with 18 cupcake liners. Using a food processor, pulse the cookies until you have fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and mix well.  Press mixture into the bottom of 18 cupcake liners.

Spoon approximately one teaspoon of dulce de leche on top of each cookie crust. Place a single layer of bananas over the dulce de leche.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Scoop mixture into each cup, filling just below the top. Lightly tap baking pans onto counter to distribute evenly and refrigerate for three hours or overnight before serving. Top with whipped cream and chocolate sprinkles if desired.

Lemon Meringue Ice Cream

ICE CREAM....
that's something that a lot of people are thinking with this weather every time they go outside, here in Florida. Yes, is really HOT in here.

picture from Katiecakes

Tovolo Icon Ice Cream Sandwich Molds, Set of 3

So I just found this recipe and think: "this is great for summer, for us, for kids, for everybody"... ICE CREAM...

But more than that is that this recipe is so easy to make, you don't need any SUPER skills, or tool, is just simple and easy to make.

picture from Katiecakes

Katiecakes: Lemon Meringue Ice Cream: 

Lemon Curd and Meringue Ice Cream

Ingredients:

1 jar good quality lemon curd

250ml double cream

250ml Greek yoghurt

Zest of 1 lemon

Mini meringues crumbled

Flesh of 3 passion fruit

Method:

Whisk together the lemon curd, cream and yoghurt, stir in crumbled meringue and passionfruit. Pour into four ice cream moulds or four ramekins, sprinkle over the lemon zest and, if using ramekins, cover with foil

Freeze for 6-8 hours before serving.

CHOCOLATE

Yes, who's not addicted to chocolate? Well I am.
at least you has to delight piece of it right?


Don't worry your not in trouble for enjoy it.... In fact some studies says, that the effect of chocolate in body is like felt in love.


So, for that and much more I let you here a delightful recipe take it from Joy the baker blog.


Double Chocolate Indoor S’mores

photo property of joy the baker

makes about 20 2-inch square sandwich cookies

cookie recipe from:

The Essence of Chocolate

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room

temperature (this is important)

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350

degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour,

cocoa powder, baking soda and salt and mix on low speed. With the mixer running, add the

butter a few pieces at a time. The mixture will have a sandy texture at first and then will

begin to form peddle-size pieces. As soon as the dough starts to come together, stop the

mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix

for a few seconds more.

Form and roll the dough straight from the mixer. The dough becomes hard to work with if

chilled.

Transfer the dough to a board, and knead together. Use the heel of your hand or a pastry

scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of parchment or waxed paper

until about 1/8-inch thick. Use a ruler and pizza slicer to slice the dough into 2!2-inch

squares. Place 1/2 to 1 inch apart on the prepared baking sheet. Form excess scraps into

the second half of dough, and roll again.

Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the

oven and cool on the sheets for 2 to 5 minutes. They’ll be too soft to move straight from the

oven. Transfer the cookies to a cooling rack and let cool completely.

Once cookies are baked and cooled, melt chocolate in a double boiler or in the microwave

for 30-45 seconds on 50% power. Toast marshmallows over the stove flame, or on a cookie

sheet under the oven broiler. If you use the broiler, keep a close eye on the marshmallows.

They toast very quickly.

Spread melted chocolate on underside of cookie. Top with warm, toasted marshmallow,

and top with another cookie.

Yuuummm enjoy it!

Beautiful Blueberry Macaron Recipe

Hello everyone!!!

Today I want to post this yuuummmyyy  recipe of macaron, they are so in right now.

So I found this particular blog call "The Art of being perfect", where also you can find another greats recipes, from the owner  Buttercream Bakery, in Brighton England.

Beautiful Blueberry Macaron Recipe

Hope you enjoy it!

(pictures are property of the art of being perfect)

Especially cookie decorating !

I just want to share this with you, are you a fan cookie?
so, this is especially for you, just found it and love it.

BAKE AT 350

 here you can find beautiful cookies, all of it are great, so is really inspirational for all of you, cookies fan.

pictures at from bake at 350

Apple & Spice: Chocolate & Peanut Butter Cupcakes

Love chocolate and peanuts??? so you ll provably find these recipes well.

Here you can find a recipe for make a delicious cupcakes that are from Apple and Spice.

Thanks to Katie to share it with us!

Apple & Spice: Chocolate & Peanut Butter Cupcakes

Beautiful Cake Toppers

I just was cheking my google reader and find this inspirational cake topers from EMILY FRIDAY .
hope you enjoy it!

Something Shiny: Caramel Apple Cupcakes

Something Shiny: Caramel Apple Cupcakes: "As much as I hate to admit it, summer is coming to a close. Some might say it's over. I say, 'Shut up' because even though I do love fall,..."

READY FOR FIREWORKS AND SWEETNESS???

Let's go Gymnastics!

And we were just thrilled about how successful were CAKE POPS in the Gymnastics Event last night

For this special Event we made a huge bouquet of 3 dozen cupcakes.

 We used white and dark chocolate and top decoration with spring colors sprinkles

 This is a mini-bouquet, can hold 3 or half dozen.

hope you enjoy it! We did !!!

CELEBRATE WITH US ... ORDER NOW :)

MOTHER'S DAY SPECIAL