Suzy

The CUTEST Carrot Cake Cupcakes 🥕 Recipe below - ib: @nahlahrsl Makes 12 🧁 Ingredients Cupcakes 3/4 cup (125g) shredded carrots 1/2 cup (50g) pecans or any nuts, chopped 2 large eggs, room temp 1/2 cup (100g) brown sugar 1/4 cup (60ml) neutral oil 1/4 cup (60g) sour cream, room temp * 1/4 cup (50g) pineapple, mashed ** 1 1/4 cups (150g) all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon Sour cream substitutions: plain yogurt, Greek yogurt, or buttermilk Pineapple substitution: applesauce Crumble 1/2 cup (60g) walnuts 1/2 cup (60g) all-purpose flour 3 tbsp (36g) brown sugar 4 tbsp (56g) cold unsalted butter, cubed 1/2 tsp salt Frosting 8oz (226g) cream cheese, softened 1/4 cup (50g) powdered sugar 1 tsp vanilla extract 1 1/2 cups (360ml) heavy whipping cream Decorations: Orange & green food coloring, or Rosemary sprigs Instructions 1. Peel and shred carrots in a food processor. Roughly chop pecans. Preheat oven to 350°F (175°C). 2. In a large mixing bowl, combine eggs, brown sugar, oil, sour cream, pineapple, and whisk until well combined. Don’t worry if you see lumps of pineapple. 3. In another mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and give a quick mix. 4. Add half the dry ingredients into the wet ingredients, and whisk gently. Add in the carrots, then the remaining dry ingredients. Switch to a rubber spatula and stir only until no more flour is visible. Fold in the pecans. 5. Fill 12 cupcake liners 3/4 full. I used a standard ice cream scooper, roughly one leveled scoop. 6. Bake for 18-20 mins until toothpick poked in center comes out clean. Allow to cool completely. Reduce oven to 320°F (162°C). 7. To make the walnut crumble, combine walnuts, flour, brown sugar, and salt and pulse in a food processor. Add cubed butter and pulse ONLY until consistency feels like slightly damp loose sand. Do not over-mix. Spread crumble onto baking sheet. Bake for 20 mins or until golden, stirring halfway. Allow to cool completely. 8. To make the frosting, combine soft cream cheese, powdered sugar, vanilla, and salt until well combined using a hand or stand mixer. Pour in the heavy cream and mix until stiff peaks. 9. Using an ice cream scooper or spoon, dollop frosting onto each cooled cupcake. Using an offset spatula or spoon, swirl the middle of each cupcake to create a somewhat flat crater. 10. Scoop the cooled crumble all around the sides of the frosting. Using any leftover frosting, mix in streaks of orange food coloring and add to a small piping bag. Draw carrot and add rosemary sprigs for the stem/leaves, or alternatively, you can color leftover frosting green to draw them. Chill cupcakes in fridge until ready to enjoy 😊 #cupcakes #carrotcake

Replying to @Meghan Starbucks Copycat Chocolate Cake Pops 🍫 Answering a few common questions after reading your comments. Full recipe below. Click comment on screen to see Birthday Cake Pop version 🍭 Yields 28-34 cake pops Cake 1-13.25oz (375g) any chocolate store cake mix 1/2 cup (118ml) neutral oil 1 cup (240ml) milk or water 4 large eggs Chocolate Buttercream 1/4 cup (56g) softened unsalted butter 1 cup (118g) powdered sugar 1.5 tbsp (10g) cocoa powder 1/2 tsp vanilla Pinch of salt Splash of milk (start w/ 1 tsp, add more until smooth) Coating 12oz (340g) dark chocolate candy melts White nonpareils 4-inch lollipop sticks Instructions 1. Preheat your oven - typically 325°- 350°F depending on what type of pan you’re using. 2. Combine all cake ingredients in a large bowl. Pour batter into lined or greased pan and transfer into oven. DO NOT OVER BAKE. Stick a toothpick in the center to see if it comes out clean 2-4 mins BEFORE box bake time is finished. 3. Transfer cake while it’s still hot into a large stand mixing bowl and crumble cake on low speed, using the paddle attachment until there are no large pieces. You can also wait till cake cools and crumble by hand. If you opt not to add buttercream, then you may have more difficulty rolling cake into balls. 4. In a small mixing bowl, sift in the powdered sugar and cocoa powder. Add in vanilla, salt, and milk. Mix with a spatula until fairly smooth, a little lumpy is alright. 5. Add buttercream to crumbled cake and mix on low until batter comes together. Roll cake pops weighing approx 27-30g each, or 1-1/4inch (3cm) in diameter. Chill in freezer uncovered for 15 mins, or 30 mins in fridge. 6. Melt your candy melts in microwave in 20-30 sec increments, or according to package instructions. You can also use a double boiler. Dip a lollipop stick into the candy melt, then gently stab the cake pop approx halfway. Repeat to all cake pops, then chill again in freezer for 15 mins. 7. Melt your chocolate again once pops are chilled. Dip and submerge the entire cake pop, insuring it meets where it was dipped previously. Holding the stick with one hand, use your other hand to gently tap until all excess chocolate has dripped off. You want to achieve one even coating. Do not dip again, as this extra weight may make your cake pop detach from the stick. 8. Decorate with sprinkles or nonpareils quickly before candy melt dries. Place sticks into a styrofoam block to dry. Repeat until all cake pops are dipped and sprinkled. **Cake pops can be kept at room temp for up to a week, sealed in airtight container in fridge for a month, or freeze in airtight bags for 1-3 months. Find more details and tips on my IG profile in story highlights 🤗 #cakepops #cakepoptutorial #cakepoprecipe #chocolatecakepops

Late to the trend, but here we are 🍪 #CookieDance #cookies #cookiewop #biscoffchocolatechip #wopchallenge