I received this book in order to do a review. All opinions and cupcakes are mine. 

Let me put this out here right now….I DO NOT BAKE.

Why? Too many steps….1/2 a teaspoon here, 1/3 cup of something else, a dash of salt….chile puhlease I don’t have time

Since my kids were on a 3 day weekend break last week I decided to do a project with them what better project to do besides baking with the kids…..

Dare to Bake was written by Ady Abreu winner of Food Networks Cupcake wars. Any winner of Food Network is a winner in my book so I could not wait to get down into this book to see what I could bake up. The book had a lot of items and I knew I had to pick one that would win my kids over. Some of the cupcakes in the book were unheard of…Pomegranate Ginger Cupcake, Red Wine and Cherry Cupcake (which I will be trying next), Mango and Saffron Cupcakes (sounds perfect for Memorial Day), Peanut Butter Apple Cupcake, Ham and Pineapple Cupcakes (yeah I was like hmmmm on this one too) and many more odd and unique creations.

The kids and I decided to try the French Toast Cupcake….

I had a taste for some french Toast and what better way to eat them than through cupcakes. Let’s get our ingredients in order with the measurements

Cupcakes

3 Cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup of buttermilk

1/4 cup vegetable oil

1 tablespoon vanilla extract

1/2 teaspoon almond extract

8 ounces unsalted butter (2 sticks)

2 cups of sugar

5 large eggs

 

Maple Buttercream Icing

1 lb unsalted butter

1/3 cup maple syrup

1 tablespoon vanilla extract

1 teaspoon almond extract

1/4 teaspoon salt

1 lb powered sugar

Preheat oven to 325 line up your cupcake liners and spray them. Sift your dry goods then combine your wet goods. I don’t have an electric mixer *cries* but my hand mixer did a fine job. Bake for 20/22 minutes until cupcakes are golden and let it cool completely.

For the icing whip the butter in the bowl with an electric mixer on a high speed for about 7 minutes add in the syrup, extracts and salt beat until fully incorporated. Add the powdered sugar and beat for 3 more minutes. Let me break this down in terms for those of you who don’t bake …chile mix all that stuff in a mixer and stir then put it in a pastry bag and decorate.

This is a real magazine so let’s keep it real…I don’t have a pastry bag so I spread my icing on there the ole fashion way. Don’t judge me…….

My cupcakes came out pretty good. I asked the kids of course they think anything I make is good so I had to ask some adults. The verdict…people want me to make more…obviously they didn’t read the first three sentences of this post………………..

 

dare to bake

 

error: Are you trying to steal something? Tsk Tsk Tsk