I know I've totally extolled on the virtues of Torani syrups before, but I am revisiting them for the holidays. I use Torani syrups in most of my coffees. I've even used it to make my own home-made coffee creamer before (I'll tell you how later!). This year, I super-experimented and used peppermint Torani to make icing for "christmas cupcakes".
Lets start at the beginning, shall we?
I got another opportunity to explore my love for Torani syrups this year.
SheSpeaks sponsored this post by sending me two bottles of syrup, recipes, and coupons.
I received a large bottle of Peppermint syrup, and a large bottle of Salted Caramel syrup (my FAVORITE).
A little background on Torani for those that haven't heard of them before: Torani is family owned, and has been around since 1925. They have over 120 flavors of syrup for use in coffee, cappuccinos, lattes, teas, cocktails, mocktails, lemonades, smoothies, and much more. Torani syrups are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The sugar free varieties have no calories and are sweetened with Splenda. Torani is available online, at Cost plus World Market, Walmart, and most major grocery stores. I have never had any problem finding it around here. Some places carry much smaller bottles than others, though *coughcough-Walmart*.
Onward to my baking fiasco story.
I've decided that I am not making Christmas cookies this year (in the midst of a stress-filled shopping spree), even though everyone will be mad about it. Its too much work, and I'm too busy to make my usual zombie gingerbread men and all the other cookies I take days to make. But I refuse to not have something to make me feel better for the holidays..... cue my Devil's Food Cake craving insanity. I bought 2 boxes just because I was stressed out when I was Christmas shopping and I KNEW I could make holiday cupcakes of some sort.
Until I got them home....and I didn't know what to do with them.
I made the cupcakes according to the recipe on the box. Then I was stumped as to how to make them Christmassy. It seemed like a good idea in the store when I craved cake (of any kind) and had what I call the "Christmas cookie rebellion meltdown".
I scoured the internet searching for ideas without any success. As I was getting a cup of coffee (with Torani syrup, I might add), it hit me. I have a bottle of peppermint Torani (thanks to the ladies at SheSpeaks) that I can come up with something!
All I did was modify my vanilla buttercream frosting recipe for the syrup and sprinkle the tops of the cupcakes with crushed candy canes. They turned out PERFECT for the holidays and everyone loves them! Here is the buttercream recipe that I use (my modification is after the recipe).
Quick Vanilla Buttercream Frosting
Ingredients
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
** I used 3 teaspoons of Torani peppermint syrup, and added more confectioners sugar to fix the consistency, but you can toy around with it however you like to get the flavor and texture you want. An afterthought I had was that you could also top the cupcakes with mint-chocolate curls. Yum!
I'll add pictures of them when I get another minute.
But for those of you wondering about the coffee creamer:
Creamer Substitute Recipe
Ingredients
1 can Eagle Sweetened Condensed Milk
1 12oz can Evaporated Milk
For flavoring, you can use any extract you have on hand and add until you reach desired flavor.
I use Torani syrup and I love the way it turns out.
**Disclaimer:
I do not receive any monetary compensation and all opinions in this blog are mine and mine alone.
