living artfully

easter egg cupcakes

With Easter right around the corner, store shelves are filled with yummy holiday sweets. The sight of these favorite treats put me in the mood to bake cupcakes inspired by Easter candy. Using Whopper's malted robins eggs as inspiration, I put together these decadant vanilla malted cupcakes.

 

These cupcakes are an airy and moist malt-flavored cake, topped with sweet coconut buttercream and toasted coconut. And the perfect garnish - the malted robins egg that inspired the cupcake!

 
Makes approximately 18 cupcakes

for the cupcakes
1 cup cake flour
1/2 cup all-purpose flour
1/2 cup malted milk powder
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature
1 cup sugar
1-1/2 teaspoons vanilla extract
1 cup ice cold water
2 large egg whites, room temperature

for the frosting
1 14-ounce can unsweetened coconut milk
1 cup unsalted butter, room temperature
2 to 3 cups confectioner's sugar
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1-2 cups sweetened flaked coconut
Whopper's robins eggs or candy eggs of your choice, for garnish

 
to make the cupcakes
1. Preheat oven to 325°F and line 18 cupcake cups with liners.
2. In a large bowl, whisk together the flours, malted milk powder, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Place the paddle attachment on your stand mixer and in the bowl of the mixer, cream together the butter and shortening.
4. Slowly add the sugar and vanilla to the creamed butter, mixing until fluffy, about three minutes.
5. Mix in the dry ingredients in three batches, adding one third of the ice after each addition of dry ingredients.
6. In a separate bowl, beat the egg whites at medium-high speed until soft peaks form.
7. Gently fold the egg whites into the batter.
8. Fill the cupcake liners, filling just under 3/4 of the way full.
9. Bake for about 20-22 minutes. Take care not to overbake and remove from oven as soon as a toothpick inserted in center comes out clean. These cupcakes will not bake up round and will have flat tops. Remove from oven and allow to cool completely.

to make the frosting
prepare reduced coconut milk in advance; can be made up to 2 days ahead
1. Heat coconut milk in a deep sauce pan over medium-high heat, to boiling.
2. Once boiling, reduce heat to medium-low and allow to simmer for 20 minutes, stirring occasionally.
3. Remove from heat and allow to cool, then pour into a bowl and chill.
4. Bring to room temperature when ready to prepare frosting; I took the reduced coconut milk from the fridge and warmed in the microwave for ten seconds, just until it loosened.
5. Toast the coconut. Cover a large cookie plan with foil and spread a thin layer of coconut on top of foil. Toast at 300°F for 10-15 minutes, checking and stirring every few minutes. Shredded coconut can turn quickly from beautifully toasted to burned.
6. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two, until light and fluffy.
7. Add reduced coconut milk, vanilla and salt to butter; whip until well-blended.
8. Slowly add the confectioner's sugar, mixing as you add the sugar.
9. Continue adding sugar until the mixture becomes stiff.
10. Frost cupcakes as desired.
11. Garnish with toasted coconut before frosting sets and place candy garnish on top.

 

Not crazy about coconut? The malted vanilla cake is really light and delicious; it'd be great with a traditional buttercream frosting, chocolate frosting, or whatever is your favorite instead. And if you're looking for more Easter cupcake ideas, check out my Cadbury Creme cupcake recipe from last year.

What's your favorite treat to indulge in this time of year?

hugs, sharyn

december daily - journal your christmas: 17-31

The snow is just finally melting away here in Wisconsin. And as the last signs of the season disappear, I finished up my Journal Your Christmas album. There were a number of things I decided to change this year from my previous albums, like following JYC, keeping a consistent page size with flat embellishments, and including December 26th-31st in the album. The verdict? I loved it!

Here are my pages for December 17th through the 31st...

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I waited to bind the album until it was complete, so I could add photos and embellishments all the way to the inner edges. So glad I made that decision; I love the full page photos and couldn't have done this if the album had rings from the beginning.

 

 
click on any image for full-size
to see the full album, visit "dec daily / jyc: 2010"
for all december album posts, visit "december daily / jyc"

Is it crazy that I caught myself wishing for snow and Christmas again?!

hugs, sharyn

december daily - journal your christmas: 12-16

Between the baking and holiday parties this weekend, I found a little time for my December album. The more I add to this album, the more I love it. I love flipping through the pages and seeing what they make as a whole. 

Here are my pages for December 12th through the 16th...

 

 

 

 

 
 
click on any image for full-size
to see the full album, visit "dec daily / jyc: 2010"

Fingers crossed that I can get in a little more crafting time tonight and tomorrow night!

 

candy cane cupcakes

It's just a few days before the Christmas holiday and hopefully your to-do list isn't too long. If holiday baking is still on your list and you need a last-minute idea, these peppermint cupcakes are delish and festive.

 

Mint has been my flavor of the season. So I knew I couldn't make eggnog cupcakes without also making something inspired by candy canes. These are a dark chocolate minty cake, filled with a white chocolate candy cane ganache, and topped with mint buttercream (and crushed candy cane and dark chocolate drizzle, too!). Sounds a little crazy and complicated, but they're not terribly difficult to make and they're super yummy.

 
Makes approximately 24 cupcakes

for the cupcakes
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup strongly brewed coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon peppermint extract

for the ganache
14 ounce bag white chocolate chips
2/3 cup heavy cream
7 full-size candy canes, crushed

for the frosting
1/2 cup unsalted butter, room temperature
2-1/2 to 3-1/2 cups confectioner's sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract

 
to make the cupcakes
1. Preheat the oven to 375 °F and line 24 cupcake cups with liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and baking powder.
3. In a separate bowl, combine the eggs, coffee, buttermilk, vegetable oil, and peppermint extract.
4. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir just until combined.
5. Fill the cupcake liners. Fill about 2/3 of the way if you want flat cupcakes and 3/4 of the way if you want rounded tops.
6. Bake for about 25 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the ganache
1. Pour white chocolate chips into a heat-proof bowl.
2. Heat heavy cream on the stove-top in a small pot. Heat until just before it reaches a boil; do not allow to boil.
3. Pour the heated heavy cream into the bowl with the white chocolate chips and allow to rest for five minutes.
4. Stir until smooth.
5. Allow to cool and once cooled, stir in the crushed candy cane pieces.

to fill the cupcakes
1. Using an apple-corer or 1-inch cookie cutter, cut the centers out of the cooled cupcakes. Cut approximately 2/3 of the way down. Twisting the apple corer before removing it from the cupcake helped to extract the centers. You could also try using a small knife or spoon.
2. Place ganache in a piping bag or plastic bag and cut a wide tip.
3. Pipe the ganache into the holes, filling each cupcake to the top.

to make the frosting
1. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two until light and fluffy.
2. Slowly add the confectioner's sugar, mixing as you add the sugar.
3. Continue adding sugar until the mixture becomes stiff.
4. Add the heavy cream and peppermint extract, and whip until combined.
5. Frost cupcakes as desired.
6. Garnish as desired. I melted dark chocolate chips, letting them cool slightly before piping over the frosting. I also crushed 2 candy canes and sprinkled atop the frosting.

 

There's just something about chocolate and mint together -- don't you think?

 

december daily - journal your christmas: 07-11

Can you believe next Saturday is Christmas?! We're staying calm and festive around here. And I'm still very much enjoying my December album. This weekend I'm working on the pages from the past week. In the meantime, here are a few more completed pages...

 

 

 

 

 

click on any image for full-size
to see the full album, visit "dec daily / jyc: 2010"

Tonight, we are off to a party at one of my dear friend's houses. Each year she hosts an "ugly sweater party." It's always an excellent time and it's become a favorite tradition to find the ugliest Christmas sweater possible. Here's a little sneak at what I'll be wearing tonight ;)

 

Hope you are enjoying your pre-Christmas festivities!

 

eggnog cupcakes

I think I have a new favorite holiday recipe! I don't normally like eggnog, and I'm the girl who picks the frosting off my cake. But these cupcakes have converted me on both. These eggnog cupcakes are super yummy.

 

This recipe for eggnog cupcakes is suprisingly easy and came together in just a few minutes. My only complaint is that it doesn't make more!

 
Makes 12 cupcakes

for the cupcakes
1-1/3 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 cup rum
1 cup low-fat eggnog
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

for the frosting
1/4 cup unsalted butter, room temperature
2 to 2-1/2 cups confectioner's sugar 
3 tablespoons low-fat eggnog
1/2 tablespoon rum
1/4 teaspoon ground nutmeg
ground cinnamon and cinnamon sticks for garnish, if desired

 
to make the cupcakes
1. Preheat oven to 350°F and line 12 cupcake cups with liners. 
2. In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and nutmeg.
3. In a separate bowl, combine the rum, eggnog, vegetable oil, apple cider vinegar and vanilla extract together.
4. Add the flour mixture to the wet ingredients and beat just to combine.
5. Fill the cupcake liners. Fill about 2/3 of the way if you want flat cupcakes and 3/4 of the way if you want rounded tops.
6. Bake for about 18 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the frosting
1. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two, until light and fluffy.
2. Slowly add the confectioners sugar, mixing as you add the sugar.
3. Continue adding sugar until the mixture becomes stiff.
4. Add the eggnog, rum and nutmeg, and whip until combined.
5. Frost cupcakes as desired.
6. To garnish, sprinkle with ground cinnamon and half a cinnamon stick, if desired.

 

I think I'll be baking these at least two more times this season!

 

minty love

 

My flavor this Christmas is mint. It's official: I'm in love! I just can't get enough of all things minty. My husband, on the other hand, has an obsession for anything eggnog flavored. As we get into the Christmas spirit, smells and treats are just another way for us to feel festive and to enjoy the season. So my minty love is showing up all over the house!


We're all stocked up on Twisted Peppermint lotion and hand soap from Bath and Body Work. It has a minty smell without being overpowering. And there's a sweetness to the scent that comes from vanilla and white sugar. If Bath and Body Works weren't so expensive, I'd probably have Twisted Peppermint three-wick candles in every room, too! 

And I'm getting my mint fix with my coffee every morning, too. With my cup at home, I'm enjoying a splash of CoffeeMate's peppermint mocha creamer. This is my first season buying this flavor; for past Christmases, I always bought the gingerbread creamer. This has been a yummy change!

 
 
And if I want to splurge, my drink of the moment at Starbucks is their peppermint mocha. Sometimes with white chocolate instead of milk chocolate :)  It's a rich drink, even without whip, so it's a nice treat to have every once in a while.

 

And for a minty treat to go with my coffee: Trader Joe's Candy Cane Joe Joe's. Seriously, they are unbelievably yummy. They look like an Oreo, but somehow manage to be so much better. If you are anywhere near a Trader Joe's, try these cookies!

 

And just a few treats, doubling as Christmas decor. Green candy canes, mint mini Hershey bars, and mint truffle Hershey kisses (which are also our advent calendar treat). The mint truffle Kisses are my favorite!

 

And verging on obsessed, even candy canes seem extra cute to me lately. And paired with the Starbucks logo = irresistable. Love drinking out of my new Christmas mug!

Okay cleary there is more than enough mint around here! And my poor husband, hardly anything eggnog flavored except actual eggnog. I fixed that by baking eggnog cupcakes... recipe to come soon!

What's your favorite flavor to enjoy this season?

 

december daily - journal your christmas: 02-06

Can I just say how much fun I'm having with Journal your Christmas?! I love how the prompts are helping me to approach each day in a new way. Don't get me wrong; I also love December Daily. I think the combo of the two has been the perfect blend of themes and daily memories. At first, I wasn't sure if I should sign up for JYC but I'm so glad I did.

Here are my latest pages for my album, December 2nd-6th. It's fun having a few pages already done to flip through...

 

 

 
 
 

 

click on any image for full-size
to see the full album, visit "dec daily / jyc: 2010"

How are things coming along with your December album? I hope that you've been enjoying the process so far!

 

a christmas playlist

 
 
Happy December! The trees are up, the presents are purchased, and it sounds a lot like Christmas around here! My holiday music taste leans toward the mellow. And while some people hate for the classics to be fussed with, I love a good re-interpretation. Please enjoy some of my favorites :)

I wish I could share more with you, but a few of my favorites weren't available through the playlist maker. Like Seabird's Over the Hills and Everywhere EP. Or the Christmas Classics EP by House of Heroes. But even without these, I love this Christmas playlist.

Even though my favorite Christmas songs are mellow and a bit melancholy, my favorite way to listen is as loud as possible, while driving to and from work. How about you... how do you listen to your holiday music? And what's your favorite style?

 

december album foundation - part 2

It's getting so close to December! I'm extra excited for my album this year because I'm following Journal Your Christmas and December Daily!

Yesterday I posted the first half of my December album. Today, I'm excited to show you the rest...

 
day sixteen: cream patterned paper (My Mind's Eye), journaling spot (Making Memories), 16 (Elle's Studio)

 
day seventeen: polka dot paper (My Mind's Eye), journaling tag (Katie Pertiet for designerdigitals.com)

 
day eighteen: green graph paper (Basic Grey), date overlay (Ali Edwards for designerdigitals.com)

 
day nineteen: polka dot paper (Basic Grey), journaling tag (liv.e designs for jessicasprague.com), santa (Making Memories), 19 (Elle's Studio)
day twenty: green patterned paper (Making Memories), journaling spot (Making Memories), 20 (Making Memories)

 
day twenty-one: brown hounds tooth paper (Making Memories), journaling spot (Making Memories), 21 (Making Memories)

 
day twenty-two: ledger paper (Making Memories), journaling spot (Creative Imaginations), scalloped circle (Making Memories), 22 (Making Memories)
day twenty-three: snowflake paper (Making Memories), date overlay (Ali Edwards for designerdigitals.com)

 
day twenty-four: sheet music paper (Little Yellow Bicycle), journaling spot (Creative Imaginations), 24 (The Girls' Paperie)

 
day twenty-five: polka dot paper (Making Memories), journaling tag (liv.e designs for jessicasprague.com), 25 (The Girls' Paperie)

 
day twenty-six: reindeer paper (Basic Grey), journaling spot (Making Memories), remember this tab (October Afternoon), 26 (October Afternoon)
day twenty-seven: green patterned paper (Little Yellow Bicycle), journaling spot (Autumn Leaves), 27 (Elle's Studio)

 
day twenty-eight: reindeer paper (My Mind's Eye), journaling spot (Making Memories), 28 (Elle's Studio)
day twenty-nine: snowflake paper (Making Memories), journaling tag (Katie Pertiet for designerdigitals.com)

 
day thirty: sheet music paper (The Girls' Paperie), journaling tag (liv.e designs for jessicasprague.com), 30 (Making Memories)
day thirty-one: green patterned paper (Little Yellow Bicycle), journaling spot (Making Memories), 31 (Elle's Studio)


I'll be watching my inbox for the first prompt from Shimelle!! See you in December!