Baking               Cake Decorating               Tutorials              

Wednesday, April 15, 2015

Double Chocolate Chip Frappuccino

I tried a new frappuccino a couple of weeks ago on a whim and I loved it so much that I recreated it at home. Best of all it is really easy to make and saves you some money, which can never be a bad thing. By making this frappuccino at home you can have it whenever you want for a fraction of the  cost.

I have always loved the caramel frappuccino, but it has started to give me migraines due to the coffee in it. The caramel apple spice and salted caramel hot chocolate are my favorites from Starbuck's during the winter months. Do you see a trend in a specific ingredient here?

The double chocolate chip frappuccino is for the chocolate lovers and best of all it doesn't include coffee. One sip and I was in love. Coffee gives me migraines, especially since I am a tea lover versus being a coffee lover.

Double Chocolate Chip Frappuccino

Yield: 2 - 8oz glasses


1 cup of milk
2 tablespoons granulated sugar
1/2 cup milk chocolate chips
3 tablespoons Hershey's chocolate syrup
2 cups of ice
1/8 teaspoon pure vanilla extract
whipped cream

1. Place ingredients in a blender.
2. Start the blender on low speed and progress to high speed.
3. Blend all ingredients until combined and smooth.
4. Top frappuccino with whipped cream.

I hope you try this frappuccino on days where you need a pick me up, but don't want coffee to be included. Also the ingredients are much cheaper to buy and make the frappucino yourself than paying for it at Starbucks. Saving money is always a bonus in my book.

Savor The Baking,

Friday, April 10, 2015

Lemon Cupcakes with Lemon Frosting

Spring is here and for me that means all thing lemon. I took these cupcakes over a friends house for Easter dinner and they loved them. As you all know I love anything with lemon in it and these cupcakes were no exception.

Excuse my absence from the blog for the past few weeks. A lot has been going on and I have not been able to dedicate as much time to the blog that I like. I still love every bit about blogging as well as commenting on other blogs and seeing food photography.

Lemon Cupcakes with Lemon Frosting

Yield: 12 cupcakes


1/2 cup butter (room temperature)
3 eggs  (room temperature)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 to 1 teaspoon of lemon extract (depending on how strong you want the lemon flavor)1 1/4 cup milk ( I used 2%)

Lemon Frosting

Yield - Frosts 12 cupcakes

1/2 cup unsalted butter (room temperature)
3 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/2  teaspoon lemon extract
2 squirts Americolor lemon yellow gel food coloring


Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners.

For the lemon cupcakes:

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking powder, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar.
4. Add pure vanilla extract, lemon extract, and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
5. Alternate adding the all-purpose flour mixture and milk.
6. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
7. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.

For the lemon frosting:

1. In stand mixer using paddle attachment beat butter  on low to medium speed until smooth.
2. Add powdered sugar 1 cup at a time and beat until blended.
3. Add pure vanilla extract and lemon extract.
4. Add gel food coloring

I hope that you all have had a great week so far and enjoy the weekend weather. 

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!

Savor The Baking,