I am hosting the Winter Blues Card Swap this year and I would love for you to join us! I made a video describing all the details about the swap, so instead of typing them all out, I thought that I would just share my video here too :)
Please leave a comment and come and join us in this fun winter cheer up ... lol
Our church has an annual Sweet Notes concert, which was held this past Sunday. This event is a concert made up of all the wonderful musicians in our congregation followed by a reception of lots of wonderful Valentine's treats. This year we had a candy table and lots and lots of festively decorated cupcakes :)
I wanted to send the two wonderful ladies that organized and ran this event a little thank you card to let them know how much we enjoyed the evening! Here is what I came up with,
I could not decide between two different ribbons so I used both, one on each!
The patterned patter is from K&Company’s Sweet Nector pad. The rest of the paper is from Recollections.
The cupcake is cut from the Something to Celebrate Cricut cartridge, and is cut at 3”. I have popped it up with pop dots and added some glitter glue to the little heart at the top, just to give a little shine...lol
The sentiment is a stamp from the Sweetest Cupcake stamp set from My Pink Stamper.
Hi everyone, Just a quick hello today... I host a small ladies group on Wednesday afternoons and today I decided to bake up some tasty treats for all of us. It is gray, damp and cold out so I wanted to create something that would be cosy to eat while drinking a hot tea or coffee!
I found this great recipe for French Toast cupcakes and I thought is there anything more cosy than a nice warm breakfast on the weekend? So I thought that I would try to capture some of that weekend brunch feeling right here in the middle of the week...lol
I found these really cute cupcake liners at Michael's
French Toast Cupcakes
1 1/2 cup All purpose flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 cup Sugar
1/2 cup Unsalted butter melted and cooled
2 teaspoons Maple extract
1/2 cup milk
1. Preheat oven to 350'F and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you?ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared mini-muffin pan and bake 12-14 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
Cinnamon Cream Cheese Frosting - Makes 3 cups
1 package (8 ounces) reduced fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon ground cinnamon
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the conFectioners' sugar, a little at a time, blend?ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost?ing until fluffy, 1 minute more.
They were really easy to bake and turned out beautifully :)