Licorice Delight: Vanilla Almond & Anise Cupcakes

Anisette Cupcakes via Sweetapolita

My kitchen can be a wondrous place at times. What comes into it as a delightful cookie, milkshake, or other treat recipe, often leaves as a frilly cake or cupcake–it’s a magical occurrence that I simply can’t explain. I suppose that’s not a tragic thing, but it is quite mysterious. That is, in fact, how these Licorice Delight cupcakes came to be. See, Nanny (also known as Grant’s mom and Mary Lou) is Italian, and she has been making the most delicious Italian Anise Cookies (or, as they are called to us, “Anisettes”) since long before I came along. She makes them on holidays, and, since everyone loves them so, many other times throughout the year. Her mother (also known as Nanny) made them for what I imagine was most of her life, and who knows, perhaps even her mother and grandmother made them back in Italy. The cookies are a melt-in-your-mouth buttery cookie with a subtle-but-distinct anise flavour (think similar to natural licorice), and are either topped with a sweet confectioners’ glaze and topped with colourful sprinkles (what I’ve discovered to be a more traditional method), or, as Nanny makes them, and her mother made them, topped with a generous spreading of vanilla buttercream frosting and sprinkles.

Grant, my 50% Italian, non-dessert man decided long before we met that Anisette cookies are the one and only treat that he will compromise his otherwise freakish healthy diet for, by eating an entire tin of them at one sitting. This is true, and it’s quite fascinating for the rest of us to witness. Did I mention that he cannot stand licorice? Black jelly beans? Never. So anise and licorice are technically two different plants altogether, but the flavours are so similar. That’s the wonderful thing about anise–it has such a delicious natural flavour that non-licorice lovers seem to love it (and, actually, when I tell Grant that anise is what is often added to black jelly beans to bring out the licorice flavour, he actually tells me I must be mistaken because he would never eat such a thing) and licorice lovers seem to pick up on the flavour immediately and, of course, celebrate its delightfulness.

Anisette Cupcakes via Sweetapolita

 Since I also adore Nanny’s cookies, I had every intention of blogging and sharing them with you, and I likely still will, but for the longest time now I’ve been wanting to turn them into cupcakes. With such simple and cupcake-friendly flavours, I just knew they would taste so good that way. So, this past week while Reese was at school, Neve and I made a batch and, as I suspected, they are delicious and simple, but unique. Sort of a family tradition reinvented. For the cupcakes themselves, I started with a vanilla cupcake recipe that I love and have used (such as here) many times, as I love the light and fluffy texture, but I added some almond extract, as almond and anise pair really well. Now, I’ve reversed Nanny’s Anisette Cookie method by tying the anise into the icing rather than the cupcake, but I felt compelled to do it that way. You can definitely put anise in both the cupcake and the frosting, but to keep it subtle, I opted for anise frosting only. I couldn’t resist using my recent favourite recipe for whipped vanilla frosting, so I made that with a good hit of vanilla and natural anise extract, which is heaven. Whipped vanilla licorice-ish-but-not anise heaven.

Sweetapolita

Even ask Neve–I bet she’d agree.

Sweetapolita

Sometimes it’s the sweetest little things that bring the most joy, and that’s really what it’s all about. Baking with my kids and keeping it light and fun often makes for the yummiest and most memorable treats. Nothing fancy, just homespun and super delicious.

Anisette Cupcakes via Sweetapolita

I wanted to embrace the licorice-ness, and so I used some white DeRuijter Anise sprinkles on some of them and mini licorice all-sorts. Since anise isn’t officially licorice, but just an incredible authentic flavour of its own, you certainly don’t need to emphasize the candy aspect. You could go with a simple frosting swirl and even a few white sprinkles. Adding a vanilla bean to the frosting would also be a beautiful and classic take on it. Really, just the combination of almond, vanilla, and anise is a winner and would work in so many ways. Did someone say Licorice Delight Cake? Good thinking.

These cupcakes are so fluffy and moist vanilla, that I, literally, could not stop eating them when I was frosting them. Believe it or not, that doesn’t happen as much as you would expect. I can often run on autopilot and just do what I need to do without eating every baked good in sight, but these were really incredible.

Anisette Cupcakes via Sweetapolita

Now, typically friends don’t let friends photograph hot espresso and cupcakes while using a MacGyver’d foam core board rested against any random object to reflect light, but that’s how I roll, seemingly. 

Anisette Cupcakes via Sweetapolita

That’s okay, because around here we always know when it’s time to take a cupcake break.

 

Licorice Delight: Vanilla Almond & Anise Cupcakes

Yield: 30 standard cupcakes (you can halve this recipe)

Moist & fluffy vanilla-almond cupcakes topped with whipped anise frosting and mini licorice allsorts.

Ingredients

    For the Cupcakes:
  • 1-3/4 cups (175 g) cake flour (aka cake & pastry flour)
  • 1-1/4 cups (157 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 tablespoon (15 ml) baking powder
  • 3/4 teaspoon (5 g) salt
  • 1 cup (2 sticks)(227 g) unsalted butter cut into 1-inch cubes, room temperature
  • 4 large eggs, at room temperature
  • 1 cup (240 ml) whole milk, at room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 teaspoon (2.5 ml) pure almond extract
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3 cups (475 g) confectioners' sugar, sifted
  • 2-1/2 tablespoons (37.5 ml) milk
  • 1-1/2 teaspoons (7.5 ml) pure vanilla extract
  • 3/4 teaspoon (3.75 ml), or to taste, pure anise extract
  • pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 325°F. Line standard cupcake pans with your favourite paper cupcake liners. (I love black & white liners for the Anise Cupcakes!)
  2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder and salt) and mix on low until blended. On medium-low, add cubes of butter, a few at a time, and mix each one for a moment before adding the next few, until each cube of butter is incorporated. Be sure there are no large chunks of butter in the batter.
  3. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Be sure each egg has been incorporated before adding the next.
  4. In a large glass measuring cup, whisk together milk, vanilla, and almond extract. With mixer on medium, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over-beat).
  5. Using a 1.5 oz cookie scoop (or your cake batter tool of choice), divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.
  6. Remove from oven and immediately transfer the cupcakes onto a cooling rack by inverting the tray. Carefully turn the cupcakes right-side-up and let cool completely before frosting.
  7. For the Frosting:
  8. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium. Butter will become very pale & creamy.
  9. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  10. You can include one seeded and scraped vanilla bean and 1 teaspoon (5 ml) of pure vanilla extract for a deeper vanilla flavour (and the glorious vanilla bean specks).
  11. Once cupcakes are completely cool, spread frosting over each one using a small offset spatula or you can pipe frosting using a piping bag and your desired pastry tip. I used Ateco #887. Top with sprinkles, black jelly beans, Goodies, or, as I used, Mini Licorice Allsorts.
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[Cupcake batter recipe adapted from Billy's Bakery Vanilla, Vanilla Cupcakes via Martha Stewart]

Sweetapolita’s Notes:

Good luck & enjoy!



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Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze

It’s a beautiful Canadian day! Last night I was attempting to compose this second part of  my favourite-cakes-into-cupcakes post, and I was literally falling asleep sitting up, so I decided to close the laptop and go to sleep (it was still light out!). After eight wonderful, beautiful, and, most importantly, uninterrupted hours of rest, I woke up this morning at 5:30am–before the kids! I decided to make some strong French press coffee and write this post in bed with windows open, early-morning sun, and country breeze (very French indeed). There are, however, a pair of little wee feet pressed up against my leg as I write, but at least they’re sleeping feet. I am, undoubtedly, a morning person: a morning baker and a morning writer, so now that I’m rejuvenated, caffeinated, and motivated, let’s talk cupcakes. If you read Wednesday’s post, Campfire Delight Cupcakes, you’ll recall that I’ve been recently pondering what some of my favourite layer cakes would be like in cupcake form. This is mostly because we spend a lot of summer weekends away, and I find cupcakes are quick easy-to-grab treats for the gang & co. at the lake.

The thing is, I still want to share some of my favourite cake flavours and combinations, as well as switch things up, so rather than pack up the towering cakes, I thought cupcakes would be a fun change (not to say I won’t be packing up some highly inappropriate and overly dramatic cakes to the cottage this summer). I also find that I’m often left with extra cake batter, fillings, and frostings when I make the layer cakes, so why not use up every bit and create some cupcakes as a fun and mini addition to serving the cake itself? That way, the cupcakes can either be served that same day alongside the cake, or, after freezing the separate cake components, I can pull the tupperware containers of frostings and cupcakes from the freezer and flavour/assemble for a really quick (and hopefully impressive) treat for another day. That being said, I’m sure I don’t have to sell you on all of the fabulous reasons to make cupcakes!

Here is the mama version of these particular cupcakes from my previous post Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle, where I had fun creating this unusual rectangular dark chocolate layer cake covered and filled with Raspberry Swiss Meringue Buttercream and topped with Dark Chocolate Ganache. For the cupcake version, I used my Rich & Dark Chocolate Cake recipe and topped it with raspberry buttercream swirls, and then poured some dark chocolate glaze over top. I didn’t add sprinkles this time, but you definitely could! I can’t think of a single occasion that isn’t enhanced by a good handful of sprinkles.

When I look at this cake, I can’t help but have painful flashbacks from the week I made it–I was cutting out sugar, and I vowed (to myself) that I wouldn’t indulge. I actually managed to avoid it and, with much agony, gave it all away without so much as eating a piece. But . . . this week I made these and it was sweet justice. I love raspberry & chocolate combination, and the generous swirls of satiny buttercream and drizzles of dark chocolate glaze were the highlight. The deep chocolate cupcake portion didn’t hurt either.

These are really so simple to make, especially if you happen to have any extra cake batter from your chocolate cake batches, as you can just pour remaining batter into standard cupcake liners and bake after your cakes are baked. If you keep Swiss Meringue Buttercream in the freezer, you’re even further ahead of the game–you pop some fresh raspberries into your Vanilla Swiss Meringue Buttercream and mix for a moment or so to incorporate and add a bit of pink colour for punch (I got a bit pink-happy with these and next time I would use less for a softer pink, as I did in the cake version, so the raspberry bits stand out). The dark chocolate glaze  is very quick to whip up and adds a sort of ice-cream-sundae sort of feel and a nice hit of dark chocolate. The glaze is a quick process of melting the three ingredients (dark chocolate, butter, and corn syrup) over a pot of simmering water. It’s has such a great shine and deep chocolate flavour, but since it’s all about the chocolate in this type of recipe, I recommend you use a premium Belgian chocolate or similar. If you aren’t a fan of using corn syrup, you can definitely use ganache in place of the glaze; it creates an even more decadent treat with its heavy cream. These aren’t fussy, fancy, or difficult, but they pack some seriously decadent flavours and textures into such a little package. If you want to give these a try, here’s the recipe:

*Product notes: the Cacao Barry Extra Brute (my favourite) cocoa powder is what makes this chocolate cake recipe so incredible. You can purchase it here: Cacao Barry Cocoa Powder – Extra Dark

Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze

Yield: 24 standard cupcakes, or two 9-inch round cakes

Ingredients

    For the Cupcakes:
  • 1-1/2 cups (190 g) all-purpose flour
  • 1-1/2 cups (300 g) white sugar
  • 1/2 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 1-1/2 teaspoons (7 g) baking soda
  • 1-1/2 teaspoons (7 g) baking powder
  • 1-1/2 teaspoons (7 g) cornstarch
  • 1 teaspoon (8 g) salt
  • 2/3 cup (160 ml) buttermilk
  • 1/2 cup (120 mL) brewed coffee or espresso, hot
  • 1/3 cup + 1 tablespoon (95 ml) vegetable oil
  • 2 eggs, room temperature, lightly beaten
  • 1 tablespoon (15 mL) pure vanilla extract
  • For the Raspberry Swiss Meringue Buttercream:
  • 5 large, fresh egg whites (150 g)
  • 1-1/4 cups (250 g) sugar
  • 1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/4 cup (59 ml)(or to taste) raspberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried raspberries
  • pinch of salt
  • few drops pink food colouring (optional)
  • For the Glaze:
  • 4 oz (115 g) high quality bittersweet chocolate, coarsely chopped or callets
  • 1/3 cup (76 g) unsalted butter, at room temperature and cut into cubes

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  6. For the Raspberry Swiss Meringue Buttercream:
  7. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  8. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  9. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
  10. Add raspberry puree to taste or the fresh raspberries in small increments, and blend until combined. Add small amount of pink food colouring, if desired.
  11. For the Glaze:
  12. Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth. *Be careful to not get even a droplet of water into your bowl of chocolate and butter.
  13. Assembly of the Dark Chocolate & Raspberry Cupcakes:
  14. . Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the buttercream in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
  15. Drizzle the top of the cupcake with Dark Chocolate Glaze (~1 tablespoon each).
  16. Top with a fresh raspberry and chocolate sprinkles (optional).
  17. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature--particularly Swiss Meringue Buttercream cupcakes, otherwise the buttercream is too hard and butter-like.

Notes

*Essentially, this is vanilla Swiss Meringue Buttercream with some clean, dry, fresh raspberries into it. It doesn't require many raspberries to give it a nice flavour, but it's personal preference. You can also use seedless raspberry-puree for a smooth finish. Add a drop of pink food colouring for a touch more pink.

**Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!).

***If you do refrigerate, serve at room temperature--particularly Swiss Meringue Buttercream cupcakes, otherwise the buttercream is too hard and butter-like.

[Glaze recipe source: Baked Explorations: Classic American Desserts Reinvented]

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Good luck & enjoy! I’ll see you soon with my 50th blog post!



 

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Campfire Delight Cupcakes–Malted Belgian Chocolate & Toasted Marshmallow Filling

Happy Wednesday! It dawned on me the other day that next weekend is our Canadian Victoria Day holiday, which is essentially our first, and very celebratory, long weekend of the year. For my family, it marks the beginning of summer, the beginning of weekends at the lake, and, for me, the beginning of attempts to figure out how to pack up and serve towering layer cakes at the cottage. I started thinking about what I was going to bake and bring for the holiday weekend, and I realized that cupcake versions of my favourite cake recipes and combinations just may be the answer. Typically, I tend to choose layer cakes over cupcakes for most occasions (and clearly blog posts–this is my first ever cupcake post in the 9 months I’ve had this blog), but summer weekends, camping, time at the lake, picnics–these may all be perfect reasons to add more cupcaking to my to-bake list. Once I started brainstorming and translating my layer cakes into cupcakes, there were a few I was eager to do right away, and this was the first one to come to mind. Actually, I have several more coming this week for you, so let’s call this part 1 of several cupcake-themed posts, so stay tuned!

You may recall the Campfire Delight: 6-Layer Chocolate Malted & Toasted Marshmallow Cake I posted a few months back–I hold this one close to my heart. Truly. It’s in my top 3 cakes of all time, with the dark richness of the chocolate cake paired with creamy malt-infused Belgian chocolate frosting, and fluffy (but decadent) toasted marshmallow filling using real toasted marshmallows. For my taste, the combination of flavours and textures is simply to die for, so to turn it into mini campfire delights was a sweet way to start the week! I should also note that turning some of the cakes into cupcakes works well for that extra batter when you do make the cake version, as well as the remaining frosting and filling. A perfect little way to taste test your cake, share with the kids, or gain some extra neighbour love.

This was the original Campfire Delight Cake sliced, and as you can see, packing up this cake and serving summer-style may pose a few issues, so Campfire Delight Cupcakes it will be . . .

Essentially, a Campfire Delight Cupcake is the same rich, dark chocolate cake using premium Callebaut extra dark cocoa powder and buttermilk, injected with a dollop of Toasted-Marshmallow Filling, then frosted with a generous swirling of Malted Belgian Chocolate Frosting, and finally, some Dutch dark chocolate sprinkles and a chocolate malt ball. Delightful and decadent, all at once. Camping and convenience aside, cupcake versions of some of my layer cakes may be just the answer when you want a quick and easy dessert with the same flavours, or, well, for anyone who has a touch of the cupcake fever. I can also imagine these stacked up and served on a rustic chic outdoor wedding dessert table. Ohh, yes, I love that idea. Wedding do-over, please! Actually, wait, a wedding do-over has the potential for being a borderline scary thought.

Camping anyone?

Campfire Delight Cupcakes

Yield: 12 standard cupcakes

Ingredients

    For the Cupcakes:
  • 3/4 cup + 2 tablespoons (110 g) all-purpose flour
  • 1 cup (200 g) white sugar
  • 1/3 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 1 teaspoon (6 g) baking soda
  • 1/2 teaspoon (3 g) baking powder
  • 1/4 teaspoon (2 g) salt
  • 1/2 cup (120 mL) buttermilk, at room temperature
  • 1/2 cup (120 mL) brewed coffee or espresso, hot
  • 1/4 cup (60 ml) vegetable oil
  • 1 egg, room temperature, lightly beaten
  • 1-1/2 teaspoons (7.5 mL) pure vanilla extract
  • For the Toasted Marshmallow Filling:
  • 8 large white marshmallows
  • 1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
  • 1/2 cup butter (113 g)(1 sticks), at room temperature
  • 1/4 teaspoon (1.25 ml) pure vanilla extract
  • 1/2 jar (107 g) marshmallow cream (such as Marshmallow Fluff)
  • For the Malted Belgian Chocolate Frosting:
  • 1 cup (2 sticks)(227 g), at room temperature
  • 2 cups (250 g) icing sugar (confectioners' or powdered), sifted
  • 1/3 cup (38 g) Ovaltine Classic (brown in colour)
  • 1-1/2 teaspoons (7.5 ml) pure vanilla extract
  • pinch of salt
  • 4 oz (125 g) quality Belgian chocolate, chopped, melted and cooled
  • 1/4 cup (60 ml) whipping (35% fat) cream
  • Note Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour, you can add an extra 3 oz, or so, of melted chocolate.

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  6. For the Toasted Marshmallow Filling:
  7. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
  8. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
  9. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
  10. For the Malted Belgian Chocolate Frosting:
  11. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  12. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  13. Add whipping cream and beat on med-high speed for another minute.
  14. Best used right away.
  15. Assembly of the Campfire Delight Cupcakes:
  16. Once cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp paring knife or small spoon.
  17. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it's level with the top of the cupcake.
  18. Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
  19. Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.
  20. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.
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Frosting for the Cause and Winner of the IceMilk Apron Giveaway!

Happy Sunday, everyone! It’s a beautiful (and freezing) sunny morning here on Lake Ontario–a perfect day to share a guest blog post I did over at a wonderful website called Frosting for the Cause. Frosting for the Cause is a 365 day baking project that highlights a different baker/blogger each day of 2011, sharing stories, recipes, and decorating tips, all to raise money and awareness for cancers that affect women. Paula, also known as The Vanilla Bean Baker, is the mastermind and heart behind this cause, and I was so honoured to be part of something so special.

Stop by Frosting for the Cause to read my guest post on Pinkalicious Cherry Cupcakes and learn about a woman in my life who was affected by cancer. If you’re a baking blogger who hasn’t yet signed up for this project and would like to make a difference, I believe there are some dates available. If you’re a reader who would like to take part and make a difference, you can go to the convenient Donate section of the Frosting for the Cause website. Thank you, Paula, for all of your hard work in putting this project together.

It’s also a perfect day to announce the winner of the gorgeous IceMilk Apron! It wasn’t a surprise that you all adore these heirloom aprons as much I do!

The winner of a monogrammed IceMilk Apron of their choice is…

 #129 Anna. Anna said, “these aprons are beautiful! I just sent the link to my mom for her catering company. I am convinced we need these!
my all time favorite pie is my mom’s peanut butter meringue or my Mammie’s hand-picked-full-of-love raspberry.”

Congratulations, Anna! Please contact me at rosie@sweetapolita.com for details and to claim your gorgeous prize!

To check out the complete line of heirloom aprons, pop over to IceMilk Aprons.

I hope you’re enjoying this beautiful Sunday!

Love, Rosie xo

*The winner of this giveaway was randomly selected using random.org. Prize courtesy of Sweetapolita.

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