воскресенье, 6 ноября 2016 г.

Zucchini Bread

Zucchini Bread


Zucchini Bread


I really did like this. The honey seemed a little too prominent so I emailed Gaylenamdndiscussed what else I could use…she suggested sucan so when I make this again I'm going to try that and more spice.


@Tmcleaod, have you tried with sucan nad add more spice.. what more than one teaspoon of cinnammon??


I agree with 3/4 cup of honey is a lot.. could I reduce it to 1/2 cup; what will it do to the bread? Reply


Just make it a little less sweet.


Could I substitute almond flour for the wheat flour? Would it be an equal substitution? If not, what could I use instead of the wheat flour? Love all your recipes btw. Making the spinach and artichoke penne today!


Christine, Try these replacements for the flour and soda. Let me know how it turns out. gale@skinnyms.com


1½ cups almond flour


1½ teaspoons baking soda


I hope you enjoyed the Penne! Reply


Are the nuts included in the NI? And can agave be substituted for the honey? Need something sweet for an afternoon snack; just re-joined WW


Gail, Great…congrats on re-joining WW! Yes, nuts are included in the NI and agave can be substituted.


What can I substitute for the yogurt to make this dairy free?


Jennifer, Possibly applesauce. I haven’t tried it yet, but should work fine. Keep us posted.


You could try 1.5 Tb lemon juice or vinegar to 1/2 cup soy milk to make a buttersoymilk Follow these instructions: http://www.goodbaker.com/qa10.html


What could be swapped out for the yogurt? Trying to go dairy and egg free.


Ginny, Low-fat sour cream would work.


Applesauce, banana puree, or pumpkin/ squash puree.


Loved the recipe. Making it for the second time. And making a double batch for the freezer. Trying one batch as muffins! Thanks for the great recipe


I just made the recipe and doubled it for muffins. It made two dozen….baked for 15 minutes. i also added raisins that I presoaked and some coconut. They're fabulous; I will make them again soon!


What happened to the other version of this recipe?


Here you go: http://skinnyms.com/zucchini-bread/


Thank you!


I can't find the measurement for zucchini–am I missing that somewhere? Perhaps I'm not downloading the entire recipe?


1 Cup grated zucchini. Just added it, somehow it got deleted.


Can I use almond milk instead of regular milk?


Laurie, Sure, almond milk will work as well.


Is the zucchini supposed to be drained?


I don’t usually drain it but feel free to do so.


This moist zucchini bread is perfect with morning coffee or as dinner dessert. Although there is no refined sugar in this recipe, it’s a special treat to be eaten in moderation, just as you would all desserts. The great thing about healthy breads and all desserts with clean, whole ingredients is the ability to indulge without feeling guilty about your health. The treats are still meant for occasional enjoyment, but you can eat them knowing you are not putting dangerous chemicals into your body.


Another great thing about healthy bread recipes such as this one is the inclusion of vegetables. Whenever you add fruit or veggies to a dish, you automatically boost its health factor. This zucchini bread is a great option for getting your family, especially the kids, to eat an extra serving of vegetables during the day. They won’t even know they are eating something health because the bread has a sweet, rich taste that is perfect for dessert or a special occasion breakfast.


If you are looking for other healthy bread recipes, check out a few of our options here. And if you need a few ideas for how to use vegetables in creative ways your family will gobble up? We can help with that, too!


Yields: 12 Slices | Serving Size: 1 Slice | Calories: 289 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 18 mg | Sodium: 18 mg | Carbohydrates: 37 g | Dietary Fiber: 4 g | Sugars: 19 g | Protein: 7 g | SmartPoints: 12 |


Ingredients


1/3 cup coconut oil


3/4 cup honey


1 egg


1 cup grated zucchini


1 teaspoon vanilla


1/2 cup Greek Yogurt, plain, low-fat


1 1/2 cups white whole wheat flour


1/4 teaspoon salt


1 teaspoon baking soda


1 teaspoon cinnamon


1 cup chopped walnuts or pecans (optional)


Directions


Preheat oven to 325 degrees F.


NOTE: The fats in this recipe are primarily from heart healthy Omega 3's in the nuts. To reduce the saturated fat to 2 grams per slice, simply leave out the nuts.


In a large mixing bowl, cream coconut oil and honey. Add egg, zucchini, yogurt, and vanilla, mix on low until combined.


Combine dry ingredients and add to batter. Mix on medium speed just until combined. Stir in nuts.


Spray a standard size loaf pan with non-stick cooking spray. Pour batter into loaf pan. Bake 50-55 minutes or until a fork inserted in the center of the loaf comes out clean.


Allow to cool 15 minutes in pan before removing and cooling completely on a wire rack.


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For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.


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Original article and pictures take http://skinnyms.com/zucchini-bread/ site

www.happilyunprocessed.com

www.happilyunprocessed.com


www.happilyunprocessed.com


1. Parmesan Garlic Noodles


www.happilyunprocessed.com


2. Panda Express Chow Mein


damndelicious.net


Tastes just like Panda Express except it takes just minutes to whip up and tastes a million times better!


Full recipe here.


3. Stir Fry Zucchini Noodles (ZOODLES!)


diethood.com


Delicious, low-carb, healthy Stir Fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.


Get the recipe here.


4. Simple Sesame Noodles


thepioneerwoman.com


5. Crazy Good Peanut Noodles


kelleyandcricket.com


Ridiculously addictive and super healthy peanut noodles. Gluten-free, grain-free, and paleo, they make a super quick and nutritious lunch and are ready in under 15 minutes!


Get the recipe here.


6. Asian Chicken Noodle Soup


www.cookingclassy.com


7. Bangkok Coconut Curry Noodle Bowls


pinchofyum.com


Healthy AND easy. Quick to throw together and packed with veggies and brown rice noodles.


Get the full recipe here.


8. 20-Minute Sriracha Shrimp Ramen


bakerbynature.com


9. Soba Noodles with Sweet Ginger Scallion Sauce


simplyreem.com


Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot.


Get the recipe here.


10. Vegetable Ramen


thewoksoflife.com


11. Teriyaki Chicken Noodle Bowls


damndelicious.net


12. Miso Ramen with Shitake and Chicken


theviewfromgreatisland.com


13. Thai Chicken Ramen


www.cookingclassy.com


14. Japanese Food Noodles


weefoodiefashionista.wordpress.com


15. Taco Ramen


www.tablespoon.com


Turn your 10-cent pack of ramen into a spicy and full of flavor dinner. This Taco Ramen is crazy delicious and so easy, too!


View the full recipe here.


16. Mongolian Beef Ramen Noodles


www.jocooks.com


A copycat recipe of the popular PF Chang's Mongolian Beef with green peppers and ramen noodles.


Get the recipe here.


17. Lime Shrimp Dragon Noodles


www.budgetbytes.com


18. Cheeseburger Ramen Casserole


www.mrfood.com


A tasty way to transform those packages of budget-friendly ramen noodles into an extraordinary family favorite dish.


Get the recipe here.


Original article and pictures take http://postris.com/list/131/18-Ridiculously-Delicious-Noodles-Recipes-That-You-Must-Try/ site

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7. Strawberry Slicer


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Original article and pictures take http://postris.com/list/170/14-Handy-Gadgets-You-Need-In-Your-Kitchen-Right-Now/ site

Why The Thing That Is Stopping You, Shouldn’t Be Stopping You

Why The Thing That Is Stopping You, Shouldn’t Be Stopping You


Why The Thing That Is Stopping You, Shouldn’t Be Stopping You


Muy bueno!


Papi


There is no way around it. My misstakes are constants and borderlyne ridiculus <—–LMBO Oh.my.goodness. You are killing me…LOL


Oh and don’t stop. Just sayin’.


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Yes.


My spelling and grammar are actually terrible.


I have two computer programs for corrections. But bless them, if the original word is so badly spelled that they can’t even correct it correctly, then what can they do?


Yes, I feel sorry for my two computer programs.


And for my many readers who push through the insanity of reading such badly structured sentences, with commas, where they don’t belong, and the incredibly unhelpful use of unnecessary adjectives.


There is no way around it. My misstakes are constants and borderlyne ridiculus


Yet I still write.


I get weekly feedback about my grammar. And even more difficult to digest, I get (mostly) daily feedback about my theology, my intentions and my pride.


Now, don’t you dare feel sorry for me! If I share my opinions, experiences and thoughts so openly, then it is only fair for those who read to do the same. I appreciate all the feedback, even from the critics (because sometimes they are more right than wrong).


Whether in the comment section of this blog, or my public Facebook, or via private messages on email, you tell me how good or bad the latest article has been.


It’s either, “Bad grammar. Bad Gospel. Bad links.”


Or, “Good challenge. Good preaching. Good stuff.”


I must admit. Occasionally, I properly feel like quitting. And this has happened in all my areas of influence.


One time, a dear friend of mine, and a man I was pastoring for over a year, died of an overdose on the side of the street. I felt like a complete fraud. I not only missed my friend, I felt immense guilt for not doing more.


Another time, I wrote a blog post that offended some important people in my life. They were hurt by my words. They communicated that hurt truthfully and I have not been able to recover those relationships yet.


If you’ve read my article From Full Time Ministry To Full Time Misery, then you know that I have been a crappy husband and father. The journey to healing and restoration has been godly, long and tedious.


But here I stand.


With my ESL grammar, my many theological imperfections and a heart that needs the “sinners prayer” every 40 minutes (give or take).


However, I won’t stop writing.


I won’t stop preaching the good news.


I won’t stop fighting for my wife and children.


You see, the very thing that could be stopping me, is not.


I’m deeply tempted to let it … but, “Let the weakling say, “I am strong!” (Joel 3:10)


We all have legitimate hindrances. Things that need to be addressed and corrected. There is still room for improvement and self-awareness. But if we are waiting to be perfect in order to achieve anything in life, then we would never achieve anything.


You Know Why The Thing That Is Stopping You, Shouldn’t Be Stopping You?


Because there is always a reason to quit, to wait, to hold back, to not trust God.


You might not have the right diploma, or the talent, or the money… but God wants to inspire faith and forward movement in the face of lack and brokenness.


He is not looking for ability, he is always looking for availability.


It might be time to fearlessly be yourself. To radically accept who you were created to be. And properly embrace your best and worst.


Trust me, you’re in the ideal season to use both sides of your story in the service of others (even while you’re still learning and growing and adjusting).


Mistakes are proof that you are trying. Your weakness is a statement of God’s strength. And you can find a way forward while eliminating the excuses that push you backwards.


We are not perfect you and me; not even close. Nonetheless, we are here, in this time and space of life. And God has trusted us with a sound and a story. This generation longs for us to sing and preach and love and write.


For the creation waits in eager expectation for the children of God to be revealed. Romans 8:19


Admit this to yourself: I am loved by God and I have something great to offer to the world.


Recognize that fear of failure has stopped more people than failure itself. Don’t be part of that story! Go ahead and do what scares you until it doesn’t. Do what’s hard until it’s easy. Do what you’ve been called to… and stop, stopping.


Peace.


+ I’ll give 6 quotes to inspire action, trust and go. Share them along:


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Original article and pictures take http://www.happysonship.com/stopping-you/ site

Whole roasted cauliflower

Whole roasted cauliflower


Whole roasted cauliflower


Seems that something is missing in the recipe. The cauliflower does not become tender after 50 minutes. Should we add water in the casserole before we put it in the oven?


It's an hour and a half bake time. One hour covered, 20 minutes uncovered, then another 10 after you add the tomatoes, etc.


that means the time stated at the begining of 1H 15m should be changed


How to replace sherry in the recipe?


Maybe try a stock of some sort, or just water would do. I would do that instead


I'd just leave it out. :)


Does the casserole go into the oven covered or uncovered?


Covered.


This was amazing! We loved it. I want to try adding two tins of tomatoes and serving over pasta or rice. The flavor was outstanding and it was tender and quite lovely. Thanks Jamie!!


This took quite a while, but was so worth it! I replaced the 4 tablespoons sherry by 2 tbsp. water and 2 tbsp. apple cider vinegar and this worked perfectly. The BF and I absolutely loved it.


Sounds great Moira, so pleased you both enjoyed it! x


I boiled the whole cauliflower first for 30 minutes then carried on as per recipe. No problems!


I do that........


In case you are not convinced tomatoes and cauli are made for each other, I whizzed some goats cheese in veggie broth and poured it over the cauli after 1 hour ( my rub was olive oil, tuscan herb mix, salt and lemon). Absolutely fantastic. It took about 1 hour covered, plus 30 minutes uncovered, plus 10 minutes resting. I think I will never boil a cauliflower ever again. next, I'll try the same with a romanesco.


I made this cauliflower yesterday and it was harsh/tough. I think you need to add some water and cover it otherwise it wont get tender. The juice of the lemon and the cherry is insuffcient.


Hi Tobias, apologies this recipe wasn't a success. It has since been back to our food team for testing and we have changed the recipe slightly. We reckon it's pretty perfect now (tender and super delicious) Would love it if you gave the new and improved version a go and let us know what you think?


Where's the new and improved version?


to jamieoliverdotcom


Can you please tell me where I can find the new and improved version


of the whole cauliflower recipe?


Thank you for these!


welcome.


Hi, I can't eat tomatoes nor paprika....any suggestions please? :) thanks


Me too - what did you Do?


I tried it with sumac and a black tahini sauce which was really good.


do the tomatoes get poured over the cauliflower or just into the dish?


What's the purpose of the cutting a cross into the base? And what if I wanted to make this without the tomatoes? Also, can I use apple cider vinegar instead of dry sherry? Replies will be appreciated greatly.


The cross cut into the base allows the heat to get into the base so that it cooks more evenly. You can leave out the tomatoes but won't get the same results. You will need to replace the liquid of the tomatoes. Also, someone above already say that they used apple cider vinegar instead of sherry and had great success.


I made this with a sweeter sherry (to round out the sharpness of so much thyme) and used more than prescribed; the extra liquid helps the cauliflower soften properly. There were only two of us so plenty left today which I chopped into florets and tossed in a pot with a watties five bean mix - delicious! Nice to get two meals out of this because there was rather a lot of prep.


This looks amazing. My husband cannot eat tomatoes--what do you suggest as a substitute?


Make it for a boyfriend maybe ?


Original article and pictures take http://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/#Ybuc8mg2WC0vRGli.97 site

White Spinach Queso

White Spinach Queso


White Spinach Queso


Hi! This looks great, but I have a question. In the description you say it calls for white cheddar cheese and the ingredient list states white American cheese. Which is it? I prefer cheddar since it’s not as processed as American, but hey, cheesy goodness is hard to beat either way. Just wondering which is correct.


White cheddar cheese. Thanks for catching that!


This recipe was a complete fail. Rather then a dip it was a thick curdled mess. I was so embarrassed to go to a bbq empty handed because this dip did not work out. I also think the measurements are way off. Far too much spinach and canned tomatoes. Sorry but I would not recommend this recipe.


I am sorry it didn’t turn out. It works out amazing every time for me and is not curdled at all!


I agree. Mine turned out to be the same as your Kayla. Really disappointed, to be honest. Was looking forward to eating it.


Do you think it could be transferred to a slow cooker (after it’s been cooked in the skillet) to keep warm for a party?


I think so! But I am not sure. I am making it for New Year’s and I am going to try it.


My silly small town store doesn’t have white cheddar. But they do have quest fresco. I wonder if that Would that work in place of the cheddar?


Just wondering how this recipe did in the slow cooker? Also, I’m wanting to serve this at a Super Bowl party. Recommendations on doubling or tripling the recipe?


Well, I made this for Super Bowl today and although it tastes very good, the consistency of the dip suffers. It’s very “grainy” tasting. Even though I added a small amount of white Velveetta, I think the use of CHEDDAR cheese is the cause of the graininess.


Next time, I think I will use white American cheese, which is much easier to find in my local supermarket. I think it will make it a creamier consistency.


All in all very tasty, but not the mouth feel I was expecting.


I could not get the milk and cheeses to come together. The cheeses melted and stayed gooey while the milk just slushed around the side of the pan. I’m going to try and bake it to see if that will help before serving.


I tried this today, it was looking great but then I added the spinach and Rotel! It turned to a watery mess with a glob of melted cheese. I was so disappointed.


Great recipe, though needs flour to bind the milk and cheese so its not a cheese glob. I sprinkled some flour on the final product to fix. Delicious recipe.


I love the flavors in this dip. Sadly my dip separated as well. Any ideas how to salvage this hot mess?


Melty white cheese, spinach, jalapeños, and diced tomatoes come together in this incredible dip! This is a must make dip that you won’t be able to get enough of!


One of my favorite dips on the blog is this Chili’s Queso Dip. We recently visited Chili’s and they had a new dip on the menu. White Spinach Queso. Oh my heavens. It instantly became a new favorite with the first bite. I had to make it at home for our family.


We had a little get together this past weekend and I knew that it had to be made. This dip comes together easily. White cheddar and pepper jack cheese, jalapeños, diced tomatoes, and spinach all come together in this flavorful and cheesy dip. Before you know it, it is melted and ready for you to dip your chip into.


This is the best dip that you will make. I just couldn’t get enough of it. One chip turned into two and two turned into a million. I seriously could have eaten this entire dip myself! This is a must make dip and perfect for the upcoming football season. You are going to love it!


Melty white cheese, spinach, jalapeños, and diced tomatoes come together in this incredible dip! This is a must make dip that you won't be able to get enough of!


1 Tablespoon olive oil


½ cup white onion, diced


1 jalapeno, seeded and diced


12 ounces white american cheese, cubed or shredded


4 ounces pepper jack cheese, shredded


⅔ cup half and half (milk will also work)


1 (15-ounce) can diced tomatoes with green chiles, drained (also known as ROTEL)


2 cups fresh spinach, chopped


½ cup fresh cilantro, chopped


In a large skillet, heat the oil over medium heat. Add the onion and jalapeño and salute until tender. Add the cheese and half and half and continue stirring until melted.


Add the canned tomatoes, spinach and cilantro and stir well. Transfer to a serving dish and serve with tortilla chips.


Recipe adapted from Bake your Day


Original article and pictures take http://therecipecritic.com/2015/09/white-spinach-queso/ site

White Chocolate Raspberry Champagne Cupcakes

White Chocolate Raspberry Champagne Cupcakes


White Chocolate Raspberry Champagne Cupcakes


do you have to be concerned about the alcohol content in these for children at the wedding?


As a professional baker, I can say that 3-4 Tablespoons of alcohol in that amount of confectionery icing is marginal at best. It comes out to 1-2 ml of alcohol per serving. You should be fine to have these on a table at an event where children are present.


No, it was my wedding she made them for and the frosting was delicious and there was not enough alcohol to hurt anyone. This was a fabulous cake and cupcakes for everyone to enjoy and still talk about today.


Can’t wait to make these for a friend’s birthday! I was just wondering how well they stored? I would need to travel with them. Should they be kept in the fridge? Does the filling make them soggy after a while?


Thanks again for the recipe! Looks delish!


-Jessica


Hi Jessica,


They don’t usually last long when I make them, but they should hold up fine for a couple of days. They’re a very popular recipe here on the blog and a few (including myself) have made this recipe for a wedding cake a couple of days ahead and it help up fine. The buttercream crusts up nicely, not hard, but firm enough to hold shape during travel. If you use the Easy Raspberry Filling in the recipe then I know it would hold for at least 2-3 days. It would be best to keep them chilled and remove a few hours before serving if you’re making them ahead of time. Enjoy!


I replaced the milk in the cake ingredients, with equal parts extra dry (semi-sweet) champagne and the cupcakes turned out great! The taste of champagne in the cake is subtle, but good. These are gonna be so fun to serve to my guests on New Year’s Eve. Thanks for the recipe.


I’m so glad the champagne worked out, definitely going to give it a try the next time I make them! I hope you have a great New Year’s Eve party!


I just made these cupcakes and they are fabulous! I substituted champagne for the milk.


Thank you so much for the recipe!


I’m so glad you enjoyed them, Pam! A few others have done the same thing but I have yet to try it. Guess I better make up another batch soon, huh? Unfortunate, I know


Did you use the sour cream? I have never heard of such a thing before?


Yes, Brittany! It makes the cupcakes super moist! I hardly ever make cakes without sour cream or yogurt!


What about the alcohol in the champagne for someone who doesn’t do much with alchohol


Hi Dorothy, unless you heat the champagne to the point of flames to burn off the alcohol, you’d best use a basic buttercream without it if it’s a concern.


Please…… what size box of pudding?


Hi Sue,


A standard small box, I think it’s either 3.4 or 3.9 oz., you add the dry powder to the cake batter.


thank you for your earlier response (and quick)…… I would like to make these, but need a firmer frosting as I need to stand a decorative chocolate piece on the top……..would you feel comfortable using a cream cheese frosting? thank you……..


It’s entirely up to you, but honestly, it’s the frosting recipe that makes these cupcakes because the champagne buttercream has such a lovely flavor. I would worry that the cream cheese would be far too rich, but you can alter the recipe to make it your own. Buttercream frosting is pretty stiff and this one crusts up nicely.


Want to use your frosting…but cannot do the alcohol….. what would you recommend? thank you


You can replace the champagne with heavy cream for a classic buttercream.


rebecca……. just found your recipe for black tuxedo cupcakes with the white chocolate frosting! very pretty!!! cannot find comments on them? Do you think that frosting would compliment the raspberry champagne white chocolate cupcakes since I cannot use champagne??? thank you again, and again…


Yes, the whipped white chocolate frosting would go great with them!


Is one batch of Raspberry filling only enough for one batch of cupcakes?


Yes, this should easily fill 24 cupcakes


Made the black tuxedo cupcakes today. I also made the raspberry, white chocolate cupcakes. Because I could not use the frosting with the champagne in it, I used the frosting from the tuxedo with the white chocolate pudding mix in it. It seems to be soft, but nice. Will the frosting crust? Does it need to be refrigerated?


Hey Sue! While the white chocolate frosting is absolutely delicious, it’s a whipped cream base and will not crust like a traditional buttercream. It should be served the same day for best results, otherwise, keep it chilled.


These cupcakes look amazing! I plan on making these for a friend’s bridal shower but wanted to do a test run first. Does the champagne still need to be bubbly to make a good frosting? I was hoping to avoid buying/wasting another bottle just for another frosting batch next week.


Thanks!


Hi Emily,


You should be fine to use the same champagne, it doesn’t need to be bubbly. I recommend using one of the small individual serving bottles if you can find it, they usually come in a 4 pack and mean less waste. Unless you’re going to drink the rest of the bottle of course I make this recipe for a lot of weddings and it’s always a hit! Enjoy!


I love the cupcake liners. Do you know where I can buy them? I can’t wait to make these cupcakes.


Oh, I’m sorry, I don’t. I got them two years ago a TJMaxx. Are you making them for New Year’s? If not, I usually find really fun ones on Etsy!


Can I substitute jam for the raspberry filling?


You could, though I would recommend getting a canned raspberry pie filling if you can, the texture will be closer. But jam will do just fine if that’s what you have.


Cupcake for me and the best .. very good his post.


Thank you, thank you for this recipe! It was exactly what I was looking for…tho for my 1st attempt im doing blackberry whipped cream frosting, and a coffee filling. (I’m wanting to create a cupcake nod to my fav coffee drink, white chocolate latte with blackberry whipped cream). However, the champagne frosting is being made sunday, it’s my birthday, and I LOVE champagne. Maybe I’ll combine my love of champagne and my fav coffee, follow as written but sub blackberry for raspberry….oh the ideas


Oh my! That looks divine! Must be delicious! Can’t wait to try them out! – Love, Anna


Oh they are, some of my favorites!


Hi Rebecca! Just found your blog and I’m IN LOVE! So many great recipes I need to try! Quick question for you: I’m looking for a fabulous white cake recipe for my sisters birthday, and was wondering if this cupcake recipe is able to be made into a cake? It looks and sounds absolutely heavenly. If so, how might I go about doing that? I need to make 4 layers total, in two 8\u2032 cake pans.


Thank you!


Hi Ashley,


I’ve used this recipe to make a couple of wedding cakes and everyone loved it! I would say you’re going to need to double the recipe and evenly divide between the pans, cooking the cakes two at a time. Make sure tot let them cool completely. I used the raspberry filling as the filling between the layers and then did a crumb coat of frosting and let it chill for about a half hour before applying the final coat. Keep in mind that 4 8-inch layers will yield a heavy little cake, so you might want to keep that in mind if you have to transport it. If you are transporting, I recommend putting in a cake rod which can be found at most craft stores in the baking section. An alternative that I haven’t tried would be to make just one batch and bake them in the 2 8-inch pans and slice those two cakes in half for thinner layers, I haven’t tried it with the recipe though. I hope that answers your questions!


Hey Rebecca, thanks for your speedy response! I guess I should have been more clear haha I plan on baking them in 2 8-inch pans and then slicing those two cakes in half, to make 4 thinner layers I definitely agree that 4 8-inch layers would indeed be quite heavy!


So 1 batch of this recipe would make 2 8-inch cakes? How long would they need to be baked for do you think?


My guess is they will need to bake between 35 and 50 minutes. Once a toothpick comes clean they’re done. Don’t open the over before 30 minutes.


These are so great! I am making them for a Bachelorette Party and did a test batch this weekend. The flavor of the cupcake is addicting and the only thing I think I will change is making a raspberry filling that is slightly more tart (just personal preference). Thanks for the wonderful recipe!!


I’m so glad you enjoyed them!


These cupcakes are the best! The frosting was yummy but I couldn’t taste the champagne but that’s ok.


I made them for my daughters graduation party at her request and didn’t think they were my flavor. But boy was I surprised!!! These are my new fav cupcake!!! Thanks so much for the recepie:)


You don’t really taste any alcohol from the champagne, rather it adds a fruity element to the frosting!


These cupcakes have spoiled me! I have made them three times with raspberry and lemon filling. I just made a giant cupcake for a wedding using both fillings and it turned out fabulous!! So thank you for sharing this recipe!


I am going to make this in a strawberry flavor. I have high hopes that it will be the same moist concoction!


Hi Julie, that’s so great to hear, it’s one of my favorite cake recipes too! Strawberries sounds like a delicious combo! Let me know how it turns out!


The strawberry version was so good!! I used strawberry creme pudding with the box mix and It was glorious! Trying chocolate next!


Thanks again for the recipe!


Do i allow the Raspberry filling to cool before filling the cupcakes? Do I place it the refrigerator?


Hi Amanda, it does not need to chill, but I would let it cool a bit closet to room temp so you reduce any risk of melting the buttercream.


[…] White Chocolate Raspberry Champagne Cupcakes by Living Better together […]


I’m about to ruin all of your new year resolutions.With these cupcakes… absolutely delicious White Chocolate Raspberry Champagne Cupcakes!


Fluffy cake with a hint of white chocolate, homemade raspberry filling, and an amazing champagne buttercream.


Yup, you’re done for.


I chose to use Barefoot Bubbly Pink Moscato Champagne because of the hints of candied cherries. I thought it would pair nicely with the raspberries, and boy was I right. I think champagne buttercream is my new favorite, I love the depth of flavor, yet its still light and silky. These were a hit at our New Year’s Eve party last night and a few guests even took them home for breakfast.Okay, I admit it, I might have had one for breakfast too, they were just too good!


Happy 2014 everyone! It’s going to be a great year and I can’t wait to share it with all of you!


1 Box Betty Crocker White Cake Mix


1- 3.4 oz. package White Chocolate Instant Pudding


4 Egg Whites


1 cup Sour Cream


1 cup Vegetable Oil


1/2 cup Milk


1 tsp Vanilla Extract


1/4 tsp Sea Salt


1 cup (2 sticks) Unsalted Butter


4 - 5 cups Confectioners' Sugar


3 tbsp Barefoot Bubbly Pink Moscato Champagne


Line cupcake pan with liners.


Beat all ingredients together until smooth.


Fill liners about 2/3 full of batter.


Turn oven down to 325 F.


Bake cupcakes for 18 - 20 minutes.


Test with a toothpick to check that they are done, transfer cupcakes to a cooling rack.


Cream butter.


Add confectioner's sugar a 1/2 cup at a time.


Beat on high for about 3 minutes, frosting should be fluffy and smooth.


Add champagne and beat for 2 more minutes.


Frost cupcakes.


Update: This post is the most popular post on Living Better Together and in my real life. I’ve made a wedding cake with this recipe that everyone loved and I’ve made the cupcakes several times over. The champagne buttercream is absolutely amazing. I love the gorgeous pearl sheen it gives the frosting making it perfect for any special occasion! Not to mention the flavor! One of my favorite things about this frosting is that you know it’s ready based on the flavor… once you have enough champagne in the buttercream it has a fruity flavor that just sings! One second it’s sugary and the next it’s fruity in a sophisticated and decadent way! I hope you all enjoy this recipe as much as those who have checked it out and pinned it before you!


Original article and pictures take http://www.livingbettertogether.com/2014/01/raspberry-champagne-cupcakes.html site