Category Archives: Recipes

Easter Egg Coconut Cake

March 27th, 2018

Easter Treats at Bird Bakery-6771
Easter Egg Coconut Cake - 9310

With Easter being this weekend and all, I felt like it was time to share my favorite dessert from the holiday…coconut cake. I’m a huge fan of coconut, but I think coconut cake takes the gold for me personally. I mean whether you’re a fan of coconut or not, this cake is deadly, just skip forward to the ingredients and you’ll see. I specifically love the food combination of almond extract and coconut, it gives the entire cake a lightness that makes it perfect to enjoy with a cup of hot coffee. 

This cake is a tradition in my household when spring comes around. We always try to decorate it with everything that we can find in the Easter candy aisle, and go full out with bunnies, Easter eggs and sheep. To be honest my Mom decorates this cake way better than I did but I figured you guys would get the idea. Basically, don’t focus on making this cake perfect, no matter what it will taste good so just have fun with it and get excited for spring! 

 

EASTER EGG COCONUT CAKE
Serves 10
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Total Time
1 hr 55 min
Total Time
1 hr 55 min
For The Coconut Cake
  1. 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
  2. 2 cups sugar
  3. 5 extra-large eggs, at room temperature
  4. 1 1/2 teaspoons pure vanilla extract
  5. 1 1/2 teaspoons pure almond extract
  6. 3 cups all-purpose flour, plus more for dusting the pans
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon kosher salt
  10. 1 cup milk
  11. 4 ounces sweetened shredded coconut
For the frosting
  1. 1 pound cream cheese, at room temperature
  2. 1/2 pound (2 sticks) unsalted butter, at room temperature
  3. 3/4 teaspoon pure vanilla extract
  4. 1/4 teaspoon pure almond extract
  5. 1 pound confectioners' sugar, sifted
  6. 6 ounces sweetened shredded coconut
For The Cake
  1. Preheat the oven to 350 degrees F, next grease two (9-inch) round cake pans and dust them lightly with flour.
  2. Use an electric mixer fitted with a paddle attachment to cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Next, crack the eggs into a small bowl, and with the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Turn the mixer on low speed, and alternate adding the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Now fold in 4 ounces of coconut, with a rubber spatula.
  4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
  6. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
The Coastal Confidence http://the-coastalconfidence.com/

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Strawberry Stuffed Heart Cupcakes

February 6th, 2018

Strawberry Stuffed Heart Cupcakes-5125

We are officially one week away from Valentine’s Day guys, and I honestly can’t wait. I know a lot of people have a rocky relationship with this feeling-themed holiday, but I just love every moment of it! Personally, I use it as a reminder to simply appreciate the people I love in my life. Now Matt is great and all but I think Valentine’s Day extends past romantic relationships, for instance, I always try to text my best friends a sweet message or mail my Mom a card.

I have so many friends that will try to give me the good ole fashion budget excuse, but guys, ANY gest count no matter the budget. So whether that means you’re doing something as simple as picking up there go-to Starbucks drink or baking them a strawberry stuffed cupcake; Valentine’s Day is a reminder to give a little love not spend a lot of money. 

Anway, I’ll admit I’m on a really tight budget this year, due to travel plans, so I told Matt that instead of purchasing him a present I would bake him up something delicious. Now Matt’s favorite foods are as followed: chocolate, strawberries, and cake. Lucky for me these ingredients are pretty easy to throw together and bake up. So yesterday I called up Tessa our TCC videographer and begged her to stop by to film this quick recipe in exchange for a cupcake or two. Being the savor that she is, she agreed to drop everything and to help me shoot this video, and give these cupcakes a test run before the official day. 

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Strawberry Stuffed Heart Cupcakes-5220

Full disclosure here I’m in no way a skilled baker, in fact, I had serious concerns and self-doubts when it came to whipping up the homemade frosting. Surprisingly though, this WHOLE recipe was effortless. The cupcakes baked really well and almost had a muffin like consistency, making inserting the strawberries in the middle non-disastrous. I mean when I first saw the images of strawberry stuffed cupcakes online, I thought there was noooooo way I could pull it off but, I think they came out not too shabby if I do say so myself. 

Overall I hope this video and recipe inspires you all to get creative with your budget this year. I often find that as I get older, I spend less money on holiday purchases and more time creating things or in this case food that makes my loved ones smile. Now I’d love to hear from you guys, what exactly are you planning on doing this Valentine’s Day? Leave a comment down below and don’t forget to follow us on Instagram for more behind the scenes footage. 

Strawberry Stuffed Heart Cupcakes
Yields 6
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 1/2 teaspoons baking powder
  2. 1/2 teaspoon salt
  3. 1 stick unsalted butter, at room temperature
For the Cupcake
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup granulated sugar
  3. 2 large eggs, at room temperature
  4. 1 teaspoon vanilla extract
  5. 1/2 cup strawberry-flavored milk, at room temperature
  6. 6 strawberries, hulled
For the frosting and topping
  1. 2 cups confectioners' sugar
  2. 1/2 cup unsweetened cocoa powder
  3. 1 stick unsalted butter, at room temperature
  4. 1/2 cup heavy cream
  5. 3 strawberries, hulled and halved lengthwise
For the cupcakes
  1. Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.
  2. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
  3. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  4. Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.
Make the frosting
  1. Sift the confectioners' sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth.
  2. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.
The Coastal Confidence http://the-coastalconfidence.com/

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Quick & Easy Holiday Appetizers with Willow Tree

December 15th, 2017

 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow

SHOP WILLOW TREE PREMIUM CHICKEN DIPS HERE


 I am pretty steadfast when it comes to hosting friends and family, during the holiday season. Whether we are gathering around the TV for a Christmas movie or around a massive pile of presents for our annual Yankee swaps, no party is complete without good tidings and most importantly food. This is where the hostess comes in, am I right?

Now, as I stated earlier hosting friends and family is really one of my favorite parts of the holiday season. I love seeing friendly faces walk through our front door and I yearn to eagerly settle in amongst my guests and chit chat the night away; but hostessing duties always come first, which is why I live by creating quick and easy holiday appetizers. 

I know some of you guys will want to get fancy up front, and wow your guests, but save the trills and frills for the ice cream bar, and focus on creating food that is easy to walk around with and an overall crowd pleaser. Whenever I’m contemplating my appetizers, I always reach for Willow Tree Chicken Dips; because they are filled to the brim with flavor and can easily transform an everyday appetizer into something more unique. Not to mention, I love supporting local New England businesses and not only is the Willow Tree brand located out of Massachusets, but they’ve also been operated and owned by the same family for over 60+ years!  

 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow
 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow
 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow
 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow
 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow

Today, I’m sharing my go-to holiday appetizers with you all that will save you time, by getting you out of the kitchen and into the party. These recipes are a yearly staple at my house around the holidays, especially on Christmas Eve. If you are a New Englander then you already know that the Patriots play each year on Christmas Eve, and while Matt and his family attend the game, my family and I have our own special tradition. We usually curl up by the fire, appetizers in hand, and Christmas jammies on to watch the Patriots, ‘Do Their Job’, before heading out for Christmas Eve festivities. 

It’s usually quite chilly outside by this time of year, so my Mom and I aim to recreate my siblings’ favorite comfort food to munch on while watching the big game. It’s really important for me to spend as much time as possible with my family since I don’t get to see them that often, and that is where Willow Tree comes in. Both of the recipes below take under forty minutes to create and are easy enough for an amateur chef like me to whip up. 

First off, get a kick in your holiday taste buds with this Jalapeno Willow Tree Buffalo Chicken Dip Mac and Cheese. This recipe is for the comfort food lovers and is an easy treat for your guests to grab and go. Also, it’s basically impossible to watch a football game without incorporating Willow Tree Buffalo Chicken Dip into the mix, it’s such a classic tailgate dish.

Next up, my Mom and I usually toast some ciabatta bread and make Willow Tree Chicken Caesar Dip Bruschetta This is the perfect treat for your non-mac-and-cheese lovers, aka my brother, and also a healthier option for those looking to eat just a light snack before a massive Christmas Eve dinner. Personally, I prefer two massive Christmas Eve dinners, so I usually eat a serving of both appetizers and get some cardio in while wrapping presents later that evening. 

 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow
 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow

Jalapeño Willow Tree Buffalo Chicken Dip Mac and Cheese
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Ingredients
  1. - 4 tbsp butter
  2. - 1/4 cup flour
  3. - 2 & 1/2 cups whole milk
  4. - 1 brick of cheddar cheese (8 oz.)
  5. - 1 brick of gruyère cheese (8 oz.)
  6. - salt and pepper to taste
  7. - 1 lb pounds of elbow macaroni
  8. - 1 & 1/2 tubs of Willow Tree Buffalo Chicken Dip
  9. - breadcrumbs for topping
  10. - jalapeño if desired
Instructions
  1. First, preheat the oven to 350 degrees Fahrenheit and boil the elbow macaroni pasta on the stove as directed. While that is boiling melt your butter in a saucepan, and once melted add flour and whisk together for three minutes over medium heat. Next, add your two and a half cups of whole milk and whisk until the mixture becomes thick.
  2. Now for the good part, adding in the cheese! Grate the two bricks of cheese and add it to the saucepan mixture until the cheese is fully melted. Next, add your one and a half tubs of Willow Tree Buffalo Chicken Dip into the mixture and let melt. Make sure to taste test and add salt and pepper to your liking.
  3. Finally, drain your pasta and add the cheese mixture to the plain pasta. Use some elbow grease and mix together well, if desired add a chopped up jalapeño to give the mac and cheese an extra kick.
  4. Put the mac and cheese into a baking dish, top with breadcrumbs and slide into the oven for half an hour. Serve in individual dishes or cups to make it easy for your holiday guests to grab and go!
The Coastal Confidence http://the-coastalconfidence.com/

 

 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow
 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow
 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow
 Easy Holiday Appetizers  | The Coastal Confidence by Aubrey Yandow

Willow Tree Chicken Caesar Bruschetta
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Ingredients
  1. - 1 loaf of ciabatta bread
  2. - 1 tub of Willow Tree Chicken Caesar Dip
  3. - an assortment of olives
  4. - 1 bag of Romane lettuce
  5. - 2 garlic cloves
  6. - olive oil on hand
  7. - salt and pepper to taste
Instructions
  1. First, slice the ciabatta bread and lightly brush with olive oil on each side. Over low heat, grill the sliced bread on top a grill pan until each side is toasted. Once toasted to your liking, remove from grill pan and carefully rub each side, with a garlic clove for seasoning.
  2. Lay out the sliced and grilled bread on a cheese board and sprinkle lightly with sea salt. Next, place a piece of romaine lettuce and a small scoop of Willow Tree's Caesar Premium White Meat Dip onto the bread. Finally add as many toppings as your heart desires! You can add sliced olives, pickles, pomegranates seeds and even a think slice parmesan cheese.
The Coastal Confidence http://the-coastalconfidence.com/

 Both of these appetizers are unique and delish on their own, and if you are left with any leftover Willow Tree Chicken Dip in your fridge, I always put that out as a third option with pita crackers and chips. Okay, now that I’ve let you all in on my own Christmas Eve family traditions I’d love to hear some of yours in the comment section below. xx Aubrey 

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Thank you to Willow Tree Farms for kindly sponsoring this post. All opinions are 100% honest & completely my own.

 

Holiday Ice Cream Bar with Graeter’s

December 4th, 2017

Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow

 

Graeter’s was even kind enough to offer TCC readers $5 off Ice Cream purchased before December 13th with code Coastal-Sweets.


Tis the season to throw dieting to the wind and indulge in your favorite tastes and sweets of the season. While candy canes and gingerbread men might be the typical go-to holiday items for your Christmas party, I prefer treating guests to a festive holiday ice cream bar for all to remember. Whenever I start preparing for my annual holiday ice cream bar, I always go out in search of my favorite ice cream brand, Graeter’s. I honestly can’t get enough of this family-owned ice cream brand, and if you haven’t heard of them before you might recognize their beautiful packaging from your recent trip to the grocery store.  

This brand stole my heart not only by incorporating vast holiday flavor options to their lineup, like peppermintmadagascar vanilla bean and cinnamon, but for remaining true to the old-fashioned French Pot Process of making ice cream. Overall Graeter’s is the essential item in putting that extra jingle jangle into your holiday ice cream bar. So when I saw that their handcrafted holiday flavors were already available for purchase, I figured, why not share some Christmas cheer, with a sneak peek into what I have planned for this year’s holiday ice cream bar. 

 

 

Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow

I always recommend setting up your ice cream bar on an easy to clean surface, as things can get messy quickly. This year, I pulled out a wooden cutting board and some snowy pinecone garland to set the tone and create a festive space for my cousins to gather and get creative. Most importantly, make your ice cream bar a place for guests to stage their creations and snap a quick photo or two.  I had a hard time this year sticking to just three flavors for my holiday ice cream bar but in the end, I went with peppermintcinnamon and salted caramel chocolate chip for the party, and purchased a few extra flavors for myself. But if you’re utterly indecisive like Matt, and are having trouble selecting flavors Graeter’s has a holiday deluxe gift pack which includes both classic and festive flavors, to give your tastes buds a sample of everything.   Once the ice cream is squared away in the freezer, let’s turn our attention over to the toppings. This year I went with the classic holiday aesthetic of silver and gold edible glitter. Once I stocked up on glitter, I decided to get creative with additional toppings like gingerbread cookiessugar toppers and for the extra touch these peppermint spoonsHoliday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow

Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow

 

 

ln the end, I ended up creating three uniquely satisfying holidays sundaes. I’ve shared the details below: 

  + Seven Levels of the Candy Cane Forest – includes three scoops of peppermint ice cream, layered with jumbo red nonpareil sprinkles, a peppermint topped cookie with smashed peppermint sticks and a heavy dusting of gold glitter.  


 Visions of Cinnamon Buns –  includes three scoops of cinnamon ice cream, layered with chocolate carvings, red nonpareil sprinkles, a cinnamon stick and a hefty dusting of silver glitter to boot. To be honest, though, this sundae is paired best with warm apple pie. 


 

Salty & Sweet –  includes three scoops of salted caramel chocolate chip ice cream, layered with chocolate carvings and or chocolate syrup, a coating of silver and gold edible glitter and to top it all off crumble layers of gingerbread wafer cookies for extra texture.


 

Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
    All and all, being a hostess can be hard, and sometimes stressful BUT it’s important to have fun, play with flavors and embrace the spirit of this upcoming holiday season. With that being said, whether you’re planning a holiday party for work, family or friends save yourself a trip to the store and order these items via online.    If you are anything like me, I avoid grocery stores like nobody else this time of year, and yet I end up fighting for a parking space once to twice a day leading up Christmas Eve. So I saved myself one trip by ordering all of these items from the Graeter website, minus the toppings which came from Amazon. Once everything arrived at my door I had everything prepared and ready to go within 15 minutes; making this the easiest and most festive holiday dessert bar in town. 

Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's  | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's  | The Coastal Confidence by Aubrey Yandow
Holiday Ice Cream Bar with Graeter's | The Coastal Confidence by Aubrey Yandow

  Finally, I hope this has inspired you all to get creative this holiday season. Embrace the flavors, your company and the greatest gift of all…GOOD ICE CREAM! Graeter’s was even kind enough to offer TCC readers $5 off Ice Cream purchased before December 13th with code Coastal-Sweets. xx Aubrey   

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Thank you to Graeter’s for kindly sponsoring this post. All opinions are 100% honest & completely my own.

Last Moment Apple Cider Sangria

November 22nd, 2017

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Pitcher || Beverage Dispenser Base || Glasses || Wine || Original Recipe Found Here

With Thanksgiving being exactly one day away, our crew wanted to step in and share a last moment sangria recipe with you all. Thanksgiving is all about coming together, sharing the delicious seasonal food and giving thanks; so I knew I wanted to incorporate a drink that would satisfy all ages while embraces the seasonal tastes of New England fall. 

At first, I was looking into maple old fashions but felt much more confident in pleasing all party guests by preparing this Last Moment Apple Cider Sangria. To be honest, anytime I get to incorporate apple cider, it’s a recipe win for me. I actually adapted the recipe below from a baking blogger I love to follow, Sally! You can check out her site and more here

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Anyway, in honor of Thanksgiving Day being tomorrow, I’m going to keep this post simple and short by summing it all up in the recipe card below. Oh, and make sure to subscribe to our Youtube Channel for an extra Black Friday Haul video going live tomorrow night. 

Overall, our crew wants to send our thanks to you guys. Thank you for reading, following along, and embracing New England lifestyle. We can’t wait to guide you through this holiday season and share our thanks in some fun creative giveaways. Wishing you all a cozy Thanksgiving with family and an adventurous Black Friday with friends. xx Aubrey 

Apple Cider Sangria
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Ingredients
  1. 2 cinnamon sticks, plus more for serving
  2. 2 medium apples, thinly sliced
  3. 1 medium pear, thinly sliced
  4. 1 medium orange, thinly sliced
  5. ⅔ cup pomegranate seeds
  6. 1 (750 ml) bottle Pinot Grigio white wine
  7. 4 cups apple cider
  8. ½ cup brandy
  9. ¼ cup orange juice
  10. 2 Tablespoons lemon juice
  11. Club soda, for serving
  12. Get Ingredients Powered by Chicory
Instructions
  1. Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 – 24 hours (6-8 hours is best!).
  2. Pour the sangria and fruit into glasses. Add a splash of club soda to liking.
  3. Garnish with a cinnamon stick, to add a touch of holiday glamor.
Adapted from Sally's Baking Addiction
The Coastal Confidence http://the-coastalconfidence.com/

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Five ways to eat the apples you picked this fall!

October 25th, 2017
Five ways to eat the apples you picked this fall-5325
 
Everyone can agree that once October hits, you’ll see New Englander after New Englander tying up their L.L Bean Duck Boots to head out to one of our many plentiful apple orchards. To be honest, it’s by far my favorite way to celebrate fall, and let’s all admit publishing an apple orchard Instagram is a way of passage when it comes to celebrating fall. 
 
I think we all have such lovely memories around this time of year, and since my family works with farmers often, I love getting the chance to support and explore the local orchards. Oh, and if you’re stumped on where to apple picking this fall, check out this post where I list my favorite orchards to visit. 
 
Anyway, really it’s all fun and games until I’m left with adorable pictures along with baskets of apple and nothing to do with them. I use to just hand them out or even better feed them to any horse I could find, but as of this year, I’ve gotten more eager to test out my skills in the kitchen. Five ways to eat the apples you picked this fall-5325
Five ways to eat the apples you picked this fall-5325
Five ways to eat the apples you picked this fall-5325
 
Today, I’m sharing five ways to eat the apples you pick this fall. I’ll admit this post took me out of my comfort zone and awhile to throw together, so I really hope this inspires you to try something new. In order to keep this post from getting too lengthy, I’m just going to jump right in and my favorite ways to embrace this crisp fall fruit. 
 
 
five ways to eat the apples you pick this fall.
 
1) Apple turnovers
 
Apple Turnovers
Bring the smells and tastes of autumn into your home, with these fluffy apple turnovers.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 2 apples
  2. 1/4 cup sugar
  3. 1/4 teaspoon ground cinnamon
  4. 2 tablespoon butter
  5. 1 egg
  6. 1 sheet puff pastry
Instructions
  1. Let's start by preheating the oven to to 400ºF.
  2. Okay, cut the apples into slices and cut each slice into quarters. Next, place the apples, cinnamon, butter, and sugar in a pot and simmer until the apples are soft and caramelized, about 15 minutes.
  3. Now that you're house smells autumnal, let's get the puff pastry read by cut the them into squares and lightly placing them on parchment paper. Next, dab the edge of the puff pastry with the egg wash.
  4. Now for the fun part, fill the middle of the puff pastry and fold over. Use a fork or spoon to seal the pastry and give it a light coat with egg wash. Before popping the turnovers in the oven make a thin slice on top of the pastry.
  5. Finally bake for 15 minutes or until golden brown, Enjoy!
The Coastal Confidence http://the-coastalconfidence.com/
 
 
2) Apple, Celery and Onion Stuffing:
 
 
Apple, Celery and Onion Stuffing
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Total Time
50 min
Total Time
50 min
Ingredients
  1. 1 stick butter, divided
  2. 5 to 6 ribs celery from the heart, about 2 cups, chopped
  3. 1 large onion, chopped
  4. 2 large crisp apples, such as Pink Lady, Honeycrisp or Macoun, left unpeeled and diced
  5. 2 large fresh bay leaves
  6. 1/2 cup loosely packed herbs such as fresh parsley, sage, rosemary and thyme, finely chopped
  7. Salt and pepper
  8. 6 cups homemade croutons of stale bread or 1 bag stuffing cubes, sage and onion or traditional Pepperidge Farm brand
  9. 1 tablespoon Bell’s ground poultry seasoning
  10. 1 quart chicken or turkey stock
Instructions
  1. To start let's preheat oven to 375°F.
  2. Next, melt 6 tablespoons butter in a large skillet over medium heat. When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften 10-12 minutes.
  3. Next, add cubed bread, season with Bell’s and moisten with stock; stir to absorb. Butter a casserole dish with 1/2 tablespoon of the remaining butter and fill pan with stuffing. Use the rest of the butter to dot top.
  4. Now it's time to put the stuffing in the oven, let's roast the stuffing 30-40 minutes until crispy at the edges. Enjoy on a damp New England fall night.
Adapted from Rachael Ray
Adapted from Rachael Ray
The Coastal Confidence http://the-coastalconfidence.com/
3)  APPLE CRANBERRY MUFFINS RECIPE:
 
Apple Cranberry Muffins
Serves 18
Fall is the perfect time to have friends and family visit from all over. As soon as the suitcases arrive, I have a plate of these apple cranberry muffins warm and ready.
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Ingredients
  1. 2 cups all-purpose flour
  2. 3/4 cup sugar
  3. 2-1/2 teaspoons baking powder
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon baking soda
  8. 1/8 teaspoon ground allspice
  9. 1/8 teaspoon ground cloves
  10. 2 eggs
  11. 1-1/2 cups (12 ounces) reduced-fat sour cream
  12. 1/4 cup butter, melted
  13. 1 teaspoon vanilla extract
  14. 1 cup chopped peeled tart apple
  15. 1 cup dried cranberries
TOPPING
  1. 1/4 cup packed brown sugar
  2. 3 tablespoons all-purpose flour
  3. 2 tablespoons cold butter
Instructions
  1. Let's start by grabbing a large bowl, combine all dry ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Next simply, fold in apple and cranberries.
  2. Next, line your muffin tin with paper liners and fill each muffin two-thirds full with batter.
  3. For the topping, combine brown sugar and flour. Make sure to cut in butter until mixture resembles hard crumbs, then simply sprinkle the topping over the batter filled muffin tins.
  4. Now pop it in the oven and bake at 375° for 20-25 minutes. Let those hot muffins, cool for 5 minutes before removing from pans to wire racks and let guests enjoy.
The Coastal Confidence http://the-coastalconfidence.com/
 
Five ways to eat the apples you picked this fall-5325
Five ways to eat the apples you picked this fall-5325
 
4) Apple Fritters:
Apple Fritters
Serves 30
My mother and I are huge fans of Ree Drummond, so when I turned on her show the other day to see these apple fritters, I knew I had to give it a go.
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Total Time
35 min
Total Time
35 min
Ingredients
  1. Vegetable oil, for deep-frying
  2. 2 cups all-purpose flour
  3. 1/2 cup plus 3 tablespoons granulated sugar
  4. 2 1/4 teaspoons baking powder
  5. 2 teaspoons ground cinnamon
  6. 1 1/4 teaspoons salt
  7. 2 large eggs
  8. 3/4 cup whole milk
  9. 2 tablespoons melted butter
  10. 2 teaspoons vanilla extract
  11. 2 Granny Smith apples, cored and cut into small dice
  12. Powdered sugar, for dusting, optional
Instructions
  1. Heat a couple of inches of vegetable oil in a large pot over medium heat until the oil registers 340 degrees F.
  2. Now let's start baking, in a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla.
  4. Next, Gently fold the dry and wet ingredients together until just combined (she stressed NOT to over-mix). Fold in the apples, adding enough to make a very chunky batter.
  5. Now that the mixture is done, it's time to fry these fritters. Drop a heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes.
  6. Finally remove and drain on paper towels. Dust generously with powdered sugar and serve warm with hot apple cider, on a crisp fall morning.
Adapted from Ree Drummond
Adapted from Ree Drummond
The Coastal Confidence http://the-coastalconfidence.com/
 5) Mom’s Old-Fashioned Apple Crisp: 
Old-Fashioned Apple Crisp
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
Ingredients
  1. 5 pounds McIntosh apples
  2. 1/2 cup granulated sugar (decrease sugar if apples are sweet)
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon ground nutmeg
TOPPING
  1. 1 heaping tablespoon of ground cinnamon
  2. 3/4 cup light brown sugar, packed
  3. 1/2 teaspoon kosher salt
  4. 1 cup oatmeal
  5. 1/2 pound cold unsalted butter, diced
Instructions
  1. To start, preheat the oven to 350 degrees F. Next up, butter a 9 by 14 by 2-inch baking dish, so your apples don't stick to the bottom of the dish.
  2. Peel, core, and cut the apples into large wedges. Combine the apples with the juices, sugar, and spices and pour directly into the dish.
  3. Next, to make the topping, combine the brown sugar and ground cinnamon until well mixed. Once mixed sprinkle the mixture evenly on top of the dish before sticking it straight into the oven for one hour.
  4. Once you see the top is brown and the apples are bubbly, pull the dish out of the oven. Serve warm with a scoop of vanilla ice cream to guests and neighbors.
The Coastal Confidence http://the-coastalconfidence.com/

 

Whether you have out-of-state friend’s visiting your charming New England town and want to bake up a treat or just want to bring the scents of autumn into your cozy home; I hope these recipes inspire you to put those apples you picked to work.

I’d love to hear what your favorite apple themed treats and make sure to subscribe to our Youtube channel here, we have a lot of exciting holiday videos coming soon. xx Aubrey 

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PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM

September 25th, 2017

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-6

 Recipe & Photos by: Jamie, from Treats & Trends

Last week, marked the official start of autumn, and I wanted to share a little seasonal inspiration with you all, in food form! Like most people, fall is Matt and I’s favorite time of year. I especially like embracing fall’s seasonal scents while Matt’s obsession with fall comes from, well do I even have to say it,…football. 

This weekend we had an equal share of both. I was busy in the kitchen making these cupcakes, which…I must say I had to resist eating the frosting straight out of the piping bag. So while I was baking Matt was busy taking in one football game after another.

Oh, and if you follow us on Instagram, then you also know we also visited two pumpkin patches in the search of mums! & let’s just say our trip was a success, not only does our home smell like warm pumpkin cupcakes but it’s filled with mums to pull the whole aesthetic together. 

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-19
PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-20

Each fall I can remember my mother going the extra mile to embrace this season. From hay bales being purchased for exterior decor to mystic pumpkins being placed in each window, fall was truly a time to embrace the home. From cozy decor to scents flowing out of the oven and into the home; fall is linked with some of my fondest Connecticut memories. 

I can remember walking into the home after being in the brisk autumn air to scents of spices and pumpkin; ugh it just makes me feel so cozy inside. 

So when I saw this recipe on Jamie’s blog, Treats by Trends, I knew I had to share it with you all. & after backing these myself over the weekend, I’m so happy I did. I know you guys will love it and PLEASE tag Jamie and I if you decide to recreate these delicious treats. 

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-9

PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-17
PUMPKIN CUPCAKES WITH BROWN BUTTER BUTTERCREAM-12

Okay, now let’s get to the recipe! Jamie is here to take it away: 

Fall is my favorite season for baking! Is there anything better than the smell of pumpkin coming from the oven while you cozy up on the couch and watch football?! To get into the fall spirit (even though it’s still 85 degrees here in Florida) I recently made some pumpkin cupcakes with brown butter buttercream. The cupcakes are flavorful and moist while the buttercream adds a nutty, caramely taste. Browning butter is really easy and it complements these cupcakes perfectly!

Enjoy :)

Pumpkin Cupcakes with Brown Butter Buttercream
Serves 15
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Ingredients
  1. For the cupcakes
  2. 1 3/4 cups flour
  3. 1 tsp. baking powder
  4. 1 tsp. baking soda
  5. 1/2 tsp. salt
  6. 1 1/2 tsp. ground cinnamon
  7. 1 tsp. pumpkin pie spice
  8. 2/3 cup dark brown sugar
  9. 2 large eggs room temperature
  10. 1 cup canned pumpkin puree
  11. 1/2 cup canola oil
  12. 1/3 cup milk
  13. 1 tsp. vanilla extract
  14. For the buttercream
  15. 1/2 cup unsalted butter for browning
  16. 1/2 cup unsalted butter room temperature
  17. 1 oz. cream cheese room temperature
  18. 2 Tbsp. heay cream or milk
  19. 1 tsp. vanilla extract
  20. 1/4 tsp. salt
  21. 1 1/2 cups powdered sugar
Instructions
  1. For the cupcakes
  2. Preheat oven to 350F. Line muffin pan with paper liners and set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
  4. In a medium bowl, whisk together the dark brown sugar and eggs until combined. Add pumpkin, canola oil, milk and vanilla, then whisk until smooth. Add to flour mixture and stir until combined without over mixing.
  5. Spoon batter into cupcake liners, filling about 1/2 way full. You will have some batter left over, so make another batch with what remains (about 3 cupcakes or 10 mini cupcakes). Bake for 15 – 17 minutes, until a toothpick comes out clean. Let cool in the pan for a few minutes, then transfer to wire rack to cool completely.
  6. For the buttercream
  7. Using a light-colored skillet or saucepan, melt 1 stick of butter over medium-low heat. Use a rubber spatula to stir the butter around as it melts and begins to bubble. Once it starts bubbling, increase heat to medium and continue stirring until you see brown flecks and it starts to foam. Once the butter has a nutty aroma and is a golden yellow color, remove from heat. Transfer to a heat-proof freezer-safe bowl. Let cool for about 10 minutes, then transfer to freezer or fridge to solidify. This will take about 20 minutes in the freezer and longer in the fridge. Make sure it isn't runny or frozen, then place into the bowl of a standing mixer fitted with the paddle attachment.
  8. Add the other stick of room temperature butter to the mixing bowl and beat on high until smooth, about 1 – 2 minutes. Add cream cheese, heavy cream and vanilla extract, then mix on low until combined. Gradually add the powdered sugar while the mixer is on low. Once it is fully incorporated turn the speed up to medium-high and mix for an additional 3 – 5 minutes until smooth and fluffy.
  9. Transfer to a piping bag fitted with your favorite decorating tip to frost. Enjoy!
The Coastal Confidence http://the-coastalconfidence.com/

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Coffee Popsicles with Chocolate Drizzle

August 28th, 2017

Coffee Popsicals-19

 Recipe & Photos by: Jamie, from Treats & Trends

Matt & I have officially landed back in the USA, after spending over eight days in Ireland, and we’re ready to tackle this week. However, I’m the first to admit that I’m really not that great at managing jet lag.

You might have already noticed, as today’s post is going live at 5 PM instead of 5 AM (oops). Generally, I need a solid eight hours of GOOD sleep (not plane sleep), anything less and I seem to become way more susceptible to feeling groggy, stressed, and overall anxious. 

So to better manage my jet-lag coming back from Europe, especially as Matt and I have a fully loaded week planned, I’ve embraced one of my favorite thing…coffee! Coffee Popsicals-11

Coffee Popsicles with Chocolate Drizzle | The Coastal Confidence by Aubrey Yandow
Coffee Popsicles with Chocolate Drizzle | The Coastal Confidence by Aubrey Yandow

Drinking caffeinated coffee helped me manage my jet-lag on the way back and prevented me from falling asleep at 2:00 PM on a Monday. So when I was scrolling through Jamie’s blog, fTreats and Trends, and saw she shared her go-to iced coffee popsicles, I knew I had to share it with you all. 

Jamie is so talented and I love showcasing her work on this platform and with you all. Everything she creates is relatively simple to recreate…well simple enough for me to personally whip up, I should say.

Overall she truly has a knack for embracing the bests ingredients, coffee, ice cream and chocolate, YUM! Oh, and do you remember her Samoas themed cake post, like I said this gal has a knack for ingredients!? 

Jamie is a girl from my own heart, and I hope you enjoy this refreshing recipe! xx Aubrey Coffee Popsicles with Chocolate Drizzle | The Coastal Confidence by Aubrey Yandow

Coffee Popsicles with Chocolate Drizzle | The Coastal Confidence by Aubrey Yandow
Coffee Popsicles with Chocolate Drizzle | The Coastal Confidence by Aubrey Yandow

Coffee Popsicles with Chocolate Drizzle
Serves 10
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INGREDIENTS
  1. 30 oz. your favorite iced coffee see note below
  2. 5 oz. dark chocolate melting wafers melted
  3. 1/4 cup crushed hazelnuts
INSTRUCTIONS
  1. Pour iced coffee into popsicle mold. The mold I use has a cover with spots for the popsicle sticks. If yours doesn't, freeze the popsicles for about 30 minutes, then add popsicle sticks so that they will stay in place.
  2. When the popsicles are completely frozen, place a baking sheet in the freezer for about 10 minutes, then remove and cover with parchment paper. Remove and place popsicles onto prepared baking sheet. Drizzle with melted dark chocolate (I found that it's easiest to transfer the melted chocolate to a piping bag, and cut a small hole at the tip). Sprinkle with hazelnuts. Serve immediately.
Notes
  1. I used this caramel iced coffee, which was already mixed with milk, heavy cream, cane sugar and natural flavor. If you are using home brewed coffee make sure to flavor it to your liking before pouring into popsicle mold.
The Coastal Confidence http://the-coastalconfidence.com/

P.S – Everyone give Jamie an EAST COAST WELCOME! She recently moved to Florida and I’m so excited to see how she captures east coast living. 

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SAMOAS-INSPIRED LAYER CAKE

July 26th, 2017

Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow

 Recipe & Photos by: Jamie, from Treats & Trends

Believe it or not, this week marks the end of July and also my dad’s birthday. I really wanted to find something special to whip up, so I contacted my friend, Jamie, from Treats and Trends, & asked for her most decadent cake recipe on file. 

& then she sent me a link to this cake, and the rest is history. 

Okay, I know I’m not the only one here, who stocks up on enough Girl Scout cookies for the plague. Here’s a true story, when my sister was in Girl Scouts my mom use to buy boxes, like the boxes that have 12 packages of Girl Scout cookies inside.

Most the boxes were filled with Thin Mints but she would always buy a half box of the world’s deadliest cookie, aka The Samoa, just for me. Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow

Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow
Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow

So I strongly insisted on sharing Jamie’s AMAZING Samoa recipe, in July’s guest recipe series.

 Not only does this cake look trendy enough for every social media platform it also includes some of my favorite ingredients, to put it simply, chocolate and coconut. & if these images don’t sell you on warming up the oven and pulling up your sleeves, then Jamie will! 

Jamie: This Samoas Cake is one of my favorite recipes because I’m a big fan of the Girl Scout cookie and also because of how it’s decorated. I love challenging myself when it comes to making cakes and this was my first attempt at the drip style. It’s much easier than it looks! Plus the more chocolate the better, right? 😉 

Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow
Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow
Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow
Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow
Samoas Inspired Layer Cake | The Coastal Confidence by Aubrey Yandow

& if you love Jamie’s 4th of July Samoas Cake; make sure to check out her latest recipe coffee popsicles here, it’s actually a thing of beauty! xx Aubrey 

Samoas-Inspired Layer Cake
Serves 8
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For the buttermilk cake
  1. 2 1/3 cups cake flour
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 3 large eggs room temperature
  6. 1 tsp. pure vanilla extract
  7. 3/4 cup butter room temperature
  8. 1 1/3 cups sugar
  9. 1 cup buttermilk room temperature
For the caramel frosting
  1. 1/2 cup unsalted butter room temperature
  2. 1 cup brown sugar
  3. 5 Tbsp. heavy cream divided
  4. pinch of salt
  5. 2 1/2 cups confectioner's sugar
For the ganache
  1. 1/2 cup heavy cream
  2. 4 oz. semi-sweet chocolate chopped or chips
For the garnish
  1. 3/4 cup sweetened coconut flakes
  2. Samoa or Caramel deLite Girl Scout cookies
For the buttermilk cake
  1. Preheat oven to 350F. Lightly grease cake pans and set aside.
  2. In a medium sized bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In a small bow, whisk together the eggs and vanilla extract. Set aside.
  4. In the bowl of a standing mixer, beat the butter on medium speed until smooth and creamy. Gradually add sugar and continue mixing on medium for 2 – 3 minutes. Gradually add egg mixture and mix for an additional 2 minutes. Reduce speed to low and add 1/3 of the flour mixture, then one third of the buttermilk. Alternate and repeat until both ingredients are fully incorporated. Make sure to scrape the sides of the bowl so that everything is evenly combined.
  5. Pour batter evenly into the pans and bake for about 20 minutes, until a toothpick inserted in the middle comes out clean. Let cool in the pans for about 10 minutes, then transfer to a cooling rack. I only used 4 of the 5 layers for the cake so if you're tempted to sample a bite, go for it while it's nice and warm!
For the caramel frosting
  1. Melt the butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons of heavy cream, whisk until sugar is dissolved (very important!). Add the pinch of salt, then let the mixture bubble for about 2 minutes, whisking about every 20 – 30 seconds. Remove from heat and pour the bowl of a standing mixer. Let cool for at least 30 minutes.
  2. Once cool, add 2 cups of confectioner's sugar and 3 Tbsp. of heavy cream into the bowl. Use the whisk attachment to mix. Slowly add additional powdered sugar or heavy cream until you reach desired consistency.
  3. When the cake is completely cool, assemble layer by layer and place in the freezer for 15 – 20 minutes.
For the ganache
  1. In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add chocolate. Let sit for about 5 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 30 minutes. Then follow my tips in the post above to drizzle the ganache on top.
For the garnish
  1. If you want to add toasted coconut, preheat the oven to 350F (or do this right after the cake is done). Spread coconut flakes into a thin layer on a small baking sheet and bake for about 10 minutes, until it starts to lightly brown. You may want to stir them around a little bit halfway through. Once cooled, sprinkle on the top or bottom edge of the cake.
  2. I topped my cake with Samoas by cutting the cookies in half and placing them on top.
The Coastal Confidence http://the-coastalconfidence.com/

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4th of July Funfetti Cupcakes

June 28th, 2017

4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow

Recipe & Photos by: Jamie, from Treats & Trends

The Coastal Confidence has always been about embracing the charms and traditions of a New England lifestyle; specifically through New England travel guides, home decor, inspirational posts, and seasonal style.

For the past four years, I’ve only showcased topics, I feel I’m personally ‘skilled’ at. So while I enjoy ‘baking’, pumpkin spice muffins (from the box) and fudge brownies that I’ll have to throw away, after accidentally using olive oil instead of vegetable oil (oops); I just figured better leave the baking to the experts. 

Our crew has a large spectrum of topics we’d love to cover, that, to say nicely. we aren’t so ‘accomplished’ in. & I knew I had to search for blogging experts. to teach both you and I a thing or two.  

I made it our crew’s goal to collaborate with a baking blogger we admire and basically Instagram stalk on the daily; to showcase her favorite seasonal recipes to TCC readers!4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow

4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow
4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow

I’m especially excited for this new recipe series, as I’m dying to sharpen my very rusty baking skills. 

Anyway, believe it or not, 4th of July is less than a week away! So my friend Jamie, from Treats and Trends, is sharing her patriotic party dessert with us all!

From the recipe to the decor, Jamie really knows how to add seasonal inspiration into her desserts. Her mission is to always make desserts as cute as they are delicious; and she nailed these 4th of July Funfetti Cupcakes, to a tee!

 Not to mention we both have a love for finding the cutest and most affordable, kitchen decor to really bring the experience together; because let’s face it the devils in the details! 4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow

4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow
4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow

This weekend, I’m actually flying home to see my family for the 4th of July and already Amazon Primed all the items I’ll need to repeat this recipe. The cupcake part is always a go with me, but the frosting is always my downfall, so wish me luck! 

I’d love to hear if any of you are baking a special something for 4th of July, if so leave what you’re baking in the comments below! Besides cupcakes, I know my family will be chowing down on some strawberry shortcake, it’s the yummiest of traditions! 4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow

4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow
4th of July Funfetti Cupcakes | The Coastal Confidence by Aubrey Yandow

& if you love Jamie’s 4th of July Funfetti Cupcakes; make sure to check out her cookies and cream cake made with firework Oreos, recipe here, it’s actually a thing of beauty! xx Aubrey 

4th of July Funfetti Cupcakes
Serves 12
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For the cupcakes
  1. 1 2/3 cups flour
  2. 1/2 tsp. baking powder
  3. 1/4 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1/2 cup unsalted butter melted
  6. 1 cup sugar
  7. 1 large egg
  8. 1/4 cup sour cream
  9. 3/4 cup milk
  10. 2 tsp. vanilla extract
  11. 1/2 cup red, white and blue sprinkles
For the buttercream
  1. 1/2 cup unsalted butter room temperature
  2. 3 cups powdered sugar
  3. 3 Tbsp. heavy cream
  4. 1 tsp. almond extract
  5. 1/4 tsp. salt
For the cupcakes
  1. Preheat oven to 350F. Line muffin tin with paper liners or place paper baking cups onto a baking sheet. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large microwave-safe bowl, melt the butter. Whisk in the sugar (mixture will be gritty) then chill in the fridge for 2 minutes. Remove and stir in the egg, sour cream, milk and vanilla extract until combined. Gradually add in dry ingredients and stir until no lumps remain. Gently fold in the sprinkles, but don't over mix because the colors will start to bleed. Divide evenly among cupcake liners (makes a dozen normal cupcakes or 9 with the larger baking cups).
  4. Bake for about 20 minutes (or more if they are larger), until a toothpick comes out clean. Let cool.
For the buttercream
  1. In the bowl of a standing mixer with the paddle attachment, beat the butter on medium speed for about 3 minutes until smooth and creamy. Turn off mixer and add powdered sugar, heavy cream, almond extract and salt. Mix on low for 1 minute, then increase the speed to medium-high and mix for an additional 2 – 3 minutes. Frost cooled cupcakes and sprinkle with additional red, white and blue sprinkles.
The Coastal Confidence http://the-coastalconfidence.com/

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