Listen to Lena

Perfecting the Art of Conversuasion

cupcakes

Easter Weekend: Almond Cupcakes

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Looking for a fabulous dessert or coffee break treat that the whole family will love? This Easter, be the hostess with the mostess and serve these scrumptious Almond Cupcakes, courtesy of my friends at Almond Breeze.

With a peek-a-boo filling and gorgeous sugar-coated almonds as garnish, they’re almost too pretty to eat! (I did say almost…)
Cupcakes_RT (2)Making sugar-coated almonds is a breeze (no pun intended). In an ungreased baking pan, roast 2 cups sliced almonds at 375°F for 10 minutes, turning pan and stirring halfway through baking time. Then, bring 1/2 cup sugar and 1 cup water to a boil in a large pan; add almonds and stir. Sugar will crystallize – don’t panic! – keep stirring and it will start to caramelize.

Remove from heat and spread almonds onto a baking sheet lined with parchment paper. When cool and dry, break up and sprinkle on top of cupcakes. Store any extra almonds in an airtight container. They are great for snacking, in popcorn or as a topping for ice cream. …

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Last Minute V-Day Treats from Life Made Delicious

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I don’t have a romantic bone in my body.

(Wait, that’s not strictly true. I bawl like a baby every time I watch A Walk to Remember.)

Let’s just say that I’m less about the “stuff” and more about “substance”. For example, I would scream if my husband ever spent $97 on Valentine’s Day roses, but at the same time, I expect to spend the day with him and cuddle together at scheduled intervals. So maybe I am romantic – I’m just not commercially romantic. Or maybe I’m just cheap.

Regardless, I’m a huge fan of homemade treats for Valentine’s Day. Breakfast in bed; hand-drawn cards, heart-shaped cookies, and of course, a large supply of cinnamon hearts. This year (just like every year) I’ve left Valentine’s Day until the last minute, so I’ll be baking up a storm tomorrow to show my love for my husband (and cake).

Since we already indulged in pie last week, I’m thinking these Valentine Parfait Cupcakes are just the ticket. And because the special day is celebrated by our two little guys as well, I love that the cupcakes are a kid-friendly option!

1 box Betty Crocker SuperMoist Devil’s Food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tub Betty Crocker* Whipped fluffy white frosting
1 cup (250 mL) semisweet or milk chocolate chips
2 tsp (10 mL) shortening
Valentine’s decorating sprinkles or candies

Heat oven to 350ºF (325ºF for dark or nonstick pans).

Place paper baking cup in each of 24 regular-size muffin cups. Bake cake batter as directed on cake mix box, using water, oil and eggs.

Divide batter evenly among muffin cups (about 2/3 full). Bake 20 to 25 minutes or until toothpick inserted in centre come out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Spoon frosting into decorating bag fitted with large round tip. Pipe dollop of frosting on top of each cupcake. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring once halfway through heating. Drizzle melted chocolate over frosted cupcakes; sprinkle with hearts.

I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.