and cute little straws


day sixteen :: cute little straws



The countdown to vacation has begun!  Only a few more days of crazy and then it’s off to a week of nothing before we go back to the crazy.  It’ll be a welcome break.  Very welcome.  But I’m not there yet and have only begun my Christmas baking and shopping, I haven’t even thought about the packing, and am about 5 days behind on the event planning.



Oh well. 4 more days, 4 more days….and thankfully none of these things are difficult (except maybe the shopping). But anyway, you probably don’t want to heated (*hear.  I meant “hear”.  Autocorrect is out to get me.) about how I try to cram 32 hours of stuff into 24 (minus 3 for sleeping). You probably want to hear about cupcakes. And you probably want to hear about these cupcakes specifically. Because they have coffee and caramel and cute little straws. Awwwww…


caramel coffee cupcakes

1/2 C butter, room temperature
1 C pure cane white sugar
1 egg
1 egg white
1 1/2 C flour, sifted
1 1/2 tsp baking powder
1/4 tsp salt
1/4 C whole milk
1/4 C caramel frappuccino (the kind in the bottle at the store – not the actual ones)
1 tsp vanilla

1. Preheat oven to 350
2. Beat butter and sugar together until fluffy
3. Beat in egg and egg white (I found it’s best to mix them together before adding them to the mixture)
4. Sift in flour, baking powder, and salt.
5. Gradually stir in milk, caramel frappuccino and vanilla until well-combined.
6. Fill cupcake tins 1/2 full, then add caramel (recipe below), and swirl through with a knife. Top with a spoonful of batter. (If the caramel swirl is on top, then it will burn and get un-pretty.)
7. Bake for 15-18 minutes or until toothpick inserted in the center comes out clean. Set aside to cool.

caramel swirl:
1/3 caramel bits
2 Tbsp caramel frappuccino

1. Place caramel and frappuccino in small saucepan.
2. Heat over medium heat, stirring continuously, until smooth.
3. Set aside to cool slightly (as in you no longer burn your fingers, but it’s still smooth).
4. Swirl into cupcakes (see step 6 above)

caramel coffee frosting:
4 oz cream cheese, room temperature
1/2 C butter, room temperature (not melted!)
2 Tbsp caramel frappuccino
1 Tbsp strong brewed coffee, room temperature
1 tsp vanilla
3 C powdered sugar, sifted (or more as needed)
1/4 tsp salt

1. Whip together cream cheese and butter until fluffy then stir in caramel frappuccino, coffee, and vanilla.
3. Beat in powdered sugar and salt until desired consistency is reached.
4. Pipe onto cupcakes and top with a cute little straw. (awwwwww)




One thought on “and cute little straws

  1. Pingback: merry christmas | chuck and welly

I love comments. Did you also threaten to burn down your kitchen? Do you know how to get dogs (or ducks) to stop digging holes? Please tell me about it.

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