Samoa Cupcakes

Recently I made Gabbie some cupcakes that were Samoa flavored for her birthday. It was a chocolate cake with a caramel coconut filling and a rich caramel buttercream frosting. To top it off, I drizzled chocolate and added toasted coconut and added chocolate letters that I had piped. I decided to share the recipe because these batch of cupcakes turned out fabulous! I made a few changes here and there which were all good.

 

Samoa Cupcakes

(from Sweet Little Details )

Ingredients

cupcake:

2 c. flour

3/4 c. high-quality cocoa powder (it really makes a difference!)

1 1/2 sticks salted butter

1 3/4 c. sugar

1 1/2 tsp. baking soda

2 tsp. vanilla

4 large eggs

1 1/2 c. coconut milk

1 c. chocolate chips

the filling: (I didn’t make exact measurements so bare with me please. These are all rough measurements)

3/4 c. Kraft Caramel Bits

1 1/4 c. toasted coconut

1 tbsp. milk

1/2 tsp. vanilla

the frosting:

2 sticks of salted butter

3/4 c. brown sugar

2 tsp. vanilla

1/3 c. caramel (I used Hershey’s caramel sauce)

3 tbsp. milk

6 c. powdered sugar

Instructions

1. For the Cupcake: Preheat the oven to 350 and line a muffin pan with your favorite cupcake liners. Cream the butter, sugar, baking soda and vanilla. Add the eggs one at a time making sure each egg is incorporated before adding the next. In another bowl combine the cocoa and flour and stir until incorporated. Add the flour/cocoa mix to the butter mixture in 3 parts alternating dry ingredients and milk. Scoop into muffin liners and bake for 20 – 22 minutes.

2. For the Frosting: Cream the butter and brown sugar in an electric mixer. Add the vanilla, caramel sauce and milk until well incorporated. Then add the powdered sugar slowly making sure its well mixed before adding the next cup of powdered sugar. (I beat mine on medium speed for 5 minutes after the sugar was all mixed in)

3. For the filling: Melt the caramel bits according to the package instructions. Add the vanilla and milk  into the melted caramel, then the toasted coconut.

4. Assembly: After the cupcakes have cooled, using an apple corer, take out the core of the cupcakes and added around a teaspoon of the caramel coconut filling. Next using a piping bag with your favorite icing tip (I used the wilton 1M star tip) pipe on a swirl of frosting. Melt 1/4 cup of chocolate chips in 30 second increments and place in a piping bag with no pip once melted. Cut off the tip and drizzle on top of piped cupcakes. Toast 3/4 c. of coconut at 350 for around 7 minutes stirring constantly or until evenly browned and sprinkle on top of cupcake.

5. Chocolate letters: Pipe letters on a piece of wax paper and place in the freezer before placing the letters on the cupcake.

Happy baking and Enjoy!

-Kirstin

 

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Baked French Fries

I think everyone loves french fries. But these french fries are special. They taste like they’re fried but they’re baked! They’re much healthier than your typical fren ch fry which is loaded with oil.

I used a recipe I found from Cookie and Kate and changed a few things here and there. I opted not to soak my potatoes in water prior to baking which worked out fine.

Baked French Fries

(adapted from Cookie and Kate)

3-4 russett potatoes

olive oil

salt, pepper, paprika

1. Cut your potatoes into wedges or stripes. Lightly coat the potatoes in olive oil, salt, pepper and paprika.

2. Bake for 30 minutes, turning the pan around halfway during the baking process.

3. Serve and Enjoy!

If anyone decides to make this, I would love to see what you made! You can honestly use any spices you want and I chose paprika for an extra little kick.

Happy Baking!

Kirstin

Welcome!

Hi! I’m Kirstin.

This is my third blog attempt and I vow this will be the blog I actually keep and post. I’ll try.

I also write a blog with my friend Gabbie, Cable Cars and Cornflakes.  (You should check it out)

I want this blog, Everything But The Kitchen Sink to be my personal blog which will feature  my life as I know it and food. And other cool things.

The name Everything But The Kitchen Sink comes from a massive sundae you can find at the San Francisco Creamery. I thought this was intriguing name and decided to name my blog after this:

Image from here. 

Looks nice huh? Like a couple thousand calories nice. 🙂 So I shall begin to tell a little about myself.

I love to cook and bake or anything to do in the kitchen. I also enjoy running which goes hand in hand I suppose. I eat what I cook, then I run. (Or try to at least) I also like music just as every other adolescent in their teenage years.

That’s me in a nutshell.

Look forward to food and adventures!

-Kirstin