I had found a shop named Tickle Me Pink Boutique a few months ago and stopped by recently to ooh and aah at the adorable pieces she creates (they are all handmade). They feature fun and unique, altered collage jewelry; which in my opinion is fabulous! It's fun, sassy, cute, feminine and right up my alley. The piece that first caught my eye was this absolutely adorable pendant necklace which states "Keep Calm and Eat a Cupcake"
If you're not a cupcake fan, how about cookies? Don't you ever feel like cookies will make everything all better?! The next delightful piece I found features a cute fairy holding a big ol' cookie and reads, "Some days require cookies". The other side features a sweet girl next to a yummy cupcake and reads "Life is too short....Eat dessert first". Isn't that precious?
Last but certainly not least, we're back to cupcakes! (yippy!) One side of this pendant features a fabulous collage of Marie Antoinette, roses, Eiffel tower and reads "Paris". The other side is a pretty coordinating collage of yummy cupcakes and reads "Let them eat cupcakes". Sooo pretty and fun!
Of course, I wouldn't leave you without an actual recipe today...here is a wonderful Almond Cupcake recipe from Krystina Castella of Crazy About Cupcakes...give it a try!
1 3/4 cup sour cream
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup walnut or vegetable oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
2/3 cup almonds ground and toasted
4 large eggs, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1. Preheat the oven to 325ºF. Line a medium cupcake pan with liners.
2. In a bowl cream 1 cup sour cream, the butter, and the oil.
3. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Stir in the sugar and almonds.
4. Add the dry ingredients to the creamed butter mixture in three additions. Mix thoroughly after each addition.
5. In another bowl mix the eggs, 3/4 cup sour cream, almond extract, and vanilla extract.
6. Add the egg mixture to the batter in three additions, beating for 1 minute after each addition.
7. Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
3 cups confectioners’ sugar
2 teaspoons almond extract
3 tablespoons hot water
1. Mix together the confectioners' sugar, almond extract, and hot water.
2. Beat to desired spreading consistency. You may need to add more water or sugar.
Visit Crazy About Cupcakes site for a full selection of cupcake recipes, frosting & tips.
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