Mango Traveller

After a thorough exploration of all the cooking ideas I’d had shelved for months, I pulled out colorburst cupcakes to try!  It was the perfect recipe to brighten up such a rainy day.  I swirled, marbled, and layered to my hearts desire but at the end of the day a classic rainbow idea will always be my favorite!  

All you need to make these cupcakes are a batch of classic white cake batter (I used the recipe from Joy of Cooking but the boxed stuff works great as well!) and plenty of food dye!  Check out this tutorial on Our Best Bites - http://www.ourbestbites.com/2009/05/colorburst-cupcakes/

When I saw this, I almost squealed at how adorable it is!!  I know it’s still a bit far from Valentine’s Day but I love fun holiday inspired cooking ideas like this!  I wonder what you can do for Labor Day??

{credit: say YES! to hoboken craft blog}

lgbtq-gmh:

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southernsara:

(via How-To: Turn Empty Soup Cans Into a Craft Tool Organizer @Craftzine.com blog)

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These look absolutely delicious and I can’t wait to try them!

youwillbehungry:

Butterbeer Cupcakes
Adapted from Amy Bites

Yields 18 cupcakes

Butterbeer Cupcakes 
2 cups flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
Pinch of salt 
1/2 cup (1 stick) unsalted butter, softened 
1 cup dark brown sugar, packed 
3 large eggs 
2 teaspoons vanilla extract 
1 teaspoon butter flavoring 
1/2 cup buttermilk 
1/2 cup cream soda

Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.

Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache 
11 ounces (1 package) butterscotch chips 
1 cup heavy cream

In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream 
6 tablespoons unsalted butter, softened 
1/4 cup butterscotch ganache (recipe above) 
1 teaspoon vanilla 
1 teaspoon butter flavoring 
Pinch of salt 
3-3 1/2 cups powdered sugar 
Splash of heavy cream (as needed)

In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble
Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.

Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.

Store in an airtight container at room temperature (that is, if they don’t get devoured immediately).

http://www.thepastryaffair.com/blog/2011/7/14/butterbeer-cupcakes.html

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I am currently jonesing for a delicious glass of fresh squeezed orange juice which can be found on any street in Morocco as well as in the fridge at my host family’s house!  Oh my goodness, I miss Morocco! 

fyeahafrica:

Agadir, Morocco (by ZaaziPix)

via allaboutmorocco

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Some adorable red cross childrens posters found in Sidi Ifni, Morocco!