The Gourmet Princess

Fancy Eggs: Part II

thegourmetprincess — Tue, 01 May 2012 20:24:35 +0000

Recently I have acquired a love for eggs. Honestly not until this January would I even look at an egg, but now I am a believer! I love eggs, there are so many possibilities that surround them! This post is a follow up to my Breakfast Caprese, I have so many ideas to make creative breakfasts and spice up a dull egg based meal. Not only is this breakfast fun to make and eat, it is very healthy. The eggs are self explanatory, containing significant amounts of protein and choline, but it has also been observed to prevent breast cancer, and is one of the only foods that contain a naturally occurring vitamin D! Its a no brainer to say that this little egg is a superfood, but by eliminating the typical milk and butter from this recipe you will be saving up to 200 calories! Serve this dish with toast points and fruit slices!

Fancy Eggs

serves 4

Ingredients

4 Large eggs
4 Teaspoons water
1/2 Teaspoon extra-virgin olive oil
butter (optional) for toast
Cayenne pepper to garnish
Salt and Pepper

Directions

Using a ver sharp knife, cut off the narrow end of each egg and gently peel back a hole about 1 inch. Pour eggs into a small bowl, rinse the shells and set aside.

Gently whisk the eggs with the water until well combined. Season with salt and pepper.

(No more than 1/2 teaspoon of oil is needed, use this amount to cut calories)

Warm the oil in a large nonstick skillet over low heat for 1 minutes.

Pour in the eggs and stir slowly with a wooden spoon or spatula until the eggs thicken and begin to scramble. Remove from the heat and use a small spoon to fill the empty shells mounded to the top.

If desired, garnish with cayenne pepper or smoked salmon.

Serve with toast points.

Wasabi Turkey Burger

thegourmetprincess — Tue, 01 May 2012 05:24:58 +0000

So summer has begun; however, I don’t think Vancouver has caught on yet. I look outside and all I want to do is nap.. This has been going on ever since I got home from university sadly. I ran out of room on my camera taking photos today so I had to do some searching for another memory card. Nothing is where it should be in my room, but I finally found one I didn’t even know existed. I loaded the photos onto my computer and found some shots I had taken in Bali a year before. These photos blew my mind, I did not even know a sunset could be this beautiful. It was a nice change of scenery from the gloomy skies of Vancouver city, so I just had to share with all of you.

Turkey buyers are a lot lighter tasting than beef burgers. In these ones I used Asian herbs and spices for lots of added flavour and pine nuts for a healthy crunch. Make sure the burgers are cooked thoroughly if you barbecue them. Hamburger buns can be used, but its an unsaid tradition in my house that we use toast instead of buns when making burgers.

Sorry for the lack of photos in this post, it completely slipped my mind..

Wasabi Turkey Burger

Serves 4

Ingredients

1 Package Ground Turkey
1 Shallot or small onion chopped
1/4 Cup green onions
1 Garlic clove
1 Tbsp chopped cilantro leaves
1 Tbsp soy sauce
2 Tsp sesame oil
1 Tbsp pine nut
2 Tbsp Olive Oil
Salt and Pepper
2 Tsp wasabi paste
1/4 Cup mayonnaise
2 Tbsp Pickled Ginger
Lettuce
ketchup

Directions

Line a baking sheet with parchment paper.

Place turkey, pine nuts, green onions, ginger, cilantro and soy sauce in a large bowl and mix by hand until well combined (or combine using an electric mixer). Place a 4-inch ring mould or cookie cutter onto the baking sheet. Spoon enough of the turkey mixture into the mould to fill it 1 inch full. Repeat until you have 4 equal rounds. The burgers can be covered and refrigerated for up to 3 hours.

Preheat a frying pan on medium heat, then add 2 Tbsp of oil. Place the burgers in the pan and cook until the bottoms are browned, 4 to 5 minutes. Turn them over and continue cooking until they are firm to the touch, another 5 to 8 minutes

In a small bowl, combine mayonnaise and wasabi paste. Set aside.

Gently toast hamburger buns, or bread. Spread each half with some of the wasabi-mayonnaise mixture, then place a hot burger on the bottom half of each bun. Top the burgers with a dollop of ketchup, a slice of lettuce and don’t forget a few slices of pickled ginger and the top half of the bun.

Serve immediately and enjoy!

Strawberry Clafouti

thegourmetprincess — Mon, 30 Apr 2012 04:38:05 +0000

Clafoutis, often spelled clafouti, is a rustic style French dessert. It can not be described in any way other than a cross between, a cake, a custard and a pancake. Traditionally, this delicious dessert is made with cherries; however, any substitute of berries, plums, pears, or apples can be used in any combination. A great thing about this desert, is it is incredibly easy to make… Usually a combination of milk and butter are used, but I substituted fat free yogurt to create a very light and healthy rendition.

Strawberry Clafouti

Serves 6

Per Serving: 70 Calories

Ingredients

Butter for baking dish
1 Tablespoon honey
2 Tablespoons Amaretto (optional)
2 Eggs
2 Egg Whites
1/4 Cup plus 2 tablespoons sugar
1 Teaspoon vanilla extract
1/2 teaspoon almond extract
1 Cup sifted flour
1 1/2 Cups fat-free plain yogurt
Pinch of salt
4 Cups Strawberries (blackberries, blueberries, plums, peaches)
2 teaspoons confectioners’ sugar for dusting (optional)

Directions

1. Preheat the oven to 400 F. Lightly butter an oval 6-cup oven proof pan.

2. In the bowl of an electric mixer, beat together the honey, liqueur, egg whites, eggs, sugar, vanilla extract and almond extract. Slowly bea in the flour, then add the yogurt and salt and mix together well, but gently.

3. Chop fruit into thin slices, and spread into the baking dish.
4. Pour the batter over the fruit and place on the upper rack of the oven.

5. Bake for 40-45 minutes, until golded. The clafouti is done when puffed and brown and a knife or a toothpick plunged in the center comes out clean.
6. Remove from oven and let cool for 5 minutes. Place doily over the top of the dish and sprinkle with confectioners’ sugar to decorate, if using.

Serve hot or at room temperature with a dollop of light whipped cream…

Chicken Scaloppine

thegourmetprincess — Sun, 15 Apr 2012 03:35:10 +0000

Crisp chicken cutlets, or scaloppine, are nice easy spring dinner. I like to put a bit of fresh lemon into the breading with some herbs, and serve with fresh lemon wedges on the side. A simple side of gnocchi or a side salad with vinegreatte make a great accompaniment.

I love to cook in the kitchen with music playing. Each dish deserves a different song, and I love, love, love, Paul McCartney’s My Valentine. It makes it even better that Johnny Depp and Natalie Portman are in the music video <3. Makes me want to learn sign language…

Chicken Scaloppine

Serves 2
Adapted from Fresh by John Bishop

Musical paring My Valentine

Ingredients

1/2 Cup all-purpose flour
1 egg, beaten
2 cups fresh bread crumbs (I used panko)
1 Tbsp chopped parsley
1 Tsp lemon zest (keep lemon for garnishing)
2 chicken breast, boneless and skinless
Vegetable oil for frying

Directions

Place flour and egg in individual plates. Combine bread crumbs, parsley, and lemon zest on another plate.

Pound chicken breast lightly to 1/4 inch thickness. Season with salt and pepper. Dredge each chicken breast in flour., then in the beaten egg, then finally in the bread crumb mixture.

Heat vegetale oil in a large saute pan on medium heat. Add chicken breasts and panfry until golden brown on both sides, about 5 minutes per side.

Drain chicken on paper towels and transfer to a serving platter. Serve with basil-ricotta gnocchi.

Deadmau5 Cookies

thegourmetprincess — Fri, 13 Apr 2012 00:51:01 +0000

This sugar cookie recipe is one of my favourites. Every time I make them for people, they go nuts. The great thing about this recipe is that you can easily freeze the dough and cut out the shapes you would like.. in my case: Deadmau5. These took a long time to make considering I had to keep freezing the dough, since I wasn’t fast enough. It’s not too easy for me to explain how I made them but it’s basically a combination of circle cookie cutters, a lot of knife work, and two different coloured doughs. Try creating your own!

Sugar Cookies

Adapted from Munchie Munchkins

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper

Directions

1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3.

5. Place the doughs in the freezer for one hour.

6. Remove and cut dough as you would like. Place cookies on a cookie sheet lined with parchment paper.

7. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).

Yummy, yummy!

Cinnamon Buns

thegourmetprincess — Wed, 11 Apr 2012 18:32:37 +0000

Let’s be honest.. Who doesn’t like cinnamon buns.. ESPECIALLY when they’re fresh. I searched high and low for a good cinnamon bun recipe, but the only problem is I don’t have the first clue about what makes a good cinnamon bun. Well of course there’s a lot of butter and sugar and cinnamon… but what else?? What makes it gooey instead of stiff? I took a shot with this recipe and it turned out better than expected. Don’t be fooled though, this recipe isn’t particularly hard; however, it is VERY time-consuming, a lot of waiting time, I suggest starting early one morning. But don’t be intimidated, these are great, and well worth it!

(Must serve with a glass of milk : )

Cinnamon Buns with Cream Cheese Frosting

Serving 12-14

Adapted from Cake Duchess

Ingredients

1 cup whole milk
1 (1/2 ounce) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
3 tablespoons granulated sugar
2 eggs
1/4 cup unsalted butter, melted
4 1/2-5 cups all-purpose flour
1/2 teaspoon salt

Filling:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup packed light brown sugar
3-4 tablespoons cinnamon (depending on how much cinnamon you like)
1 cup pecans, coarsely chopped –optional
1 cup raisins, optional

Icing:

1/2 Package of cream cheese, softened
1-3 teaspoons of milk
1 1/2 cup powdered sugar

Directions

Dough Part I:

Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.

[Ew...]

Meanwhile, sprinkle the yeast over the warm water in a large bowl.Add 1 T of the sugar and let stand until foamy, about 5 minutes.

Beat in the remaining 2 T sugar, eggs and butter. Beat in cooled milk.

Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.

Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.

Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.

Coat two 9-inch round baking pans with non-stick cooking spray. Line bottoms with waxed paper; coat paper with spray.

Filling:

Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.

Dough Part II:

Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough.
If you are using nuts and raisins in the recipe, sprinkle them on now. I chose to not use nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 1/2 inch pieces.

Arrange 6 pieces, cut-side down, in each prepared pan.

Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.

Heat oven to 350°F.

Uncover pans and bake buns until they are golden-brown and bubbly, 25 to 35 minutes.

Transfer to a wire rack and let cool 10 minutes.

Glaze:

Blend the powdered sugar with the cream cheese until combined. Slowly add 1- 3 teaspoons of milk depending on the consistency you like.

I couldn’t wait for the icing…

Spread glaze on top of buns. Serve warm! ENJOY! If you have any left, refrigerate them.

I doubt you will have any leftovers ; )

Lemon Panna Cotta

thegourmetprincess — Wed, 11 Apr 2012 17:43:53 +0000

Pana Cotta is a cute italian dessert and is surprisingly easy… It’s similar to a crème brulle but slightly lighter because you can omit the egg yolk. The beauty about Pana Cotta is that you can make whatever flavour you want so easily! If you want coffee flavour, add a teaspoon or two of espresso to the mix. Caramel? Pour some caramel on the bottom of the dessert bowls. Cinnamon, lemon, orange, berry.. truly endless flavours.

(I’m really into garnishing…)

Lemon Panna Cotta

Serving 5-6 small ramekins dessert bowls

Ingredients

550 ml Heavy Cream
1/2 Cup minus 1 Tbsp Granulated Sugar
1 Lemon (zested)
3 Tsp Powdered Gelatin (One packet)
120 ml Whole Milk

Directions

In a small sauce pot, combine the cream, sugar and lemon zest. Stirring gently, bring the mixture to a boil, then remove from heat. Stir in the powdered gelatin into the cream mixture until it dissolves. (This step is crucial, be sure to mix quickly in figure 8 movements to prevent the gelatin from sticking together)

Strain the mixture through a fine sieve into a bowl and then stir in the milk. Pour the mixture into chilled dessert ramekins or bowls.

Allow a couple of hours to set and serve with fresh fruit or garnish.

So simple!

Basil-Ricotta Gnocchi

thegourmetprincess — Wed, 11 Apr 2012 02:18:49 +0000

I am Italian, and very proud of it. When I was very young, I would stand next to my nona in the kitchen and watch her make some of my favorite pastas. My number one favorite would have to be gnocchi hands down, no competition. The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle). It has been a traditional Italian pasta type since Roman times. It was introduced by the Roman legions during the enormous expansion of the empire into the countries of the European continent. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today. There is a legend of Marco Polo importing pasta from China, although I like to believe that Italians were the ones to come up with this magical food staple

Gnocchi can be made with a variety of ingredients as long as you stay true to the most basic ingredient: flour. Typically Gnocchi is made with a mixture of potatoes, flour and eggs; however the beautiful thing about Gnocchi is that it can be made in a number of different ways! You can add things like potatoes and semolina flour, vegetables, mushrooms or cheeses. Any of these can be combined to make gnocchi in endless variations.

This recipe for ricotta gnocchi is so simple and ten times faster than boiling and whipping potatoes (perfect for a quick college student dinner!)

Basil-Ricotta Gnocchi

Serving 1-2 (depending on how hungry you are)

Ingredients

3/4 cup all purpose flour
1 cup Ricotta
2 Tbsp Parmesan
3 Tbsp of Basil (Parsley, Arugula..)
Salt and Pepper to taste
1 Tsp Olive Oil

Directions

Let the ricotta drain for half and hour before making the pasta.

Combine the ricotta with the parmesan and basil. Add salt, pepper and olive oil, mix well. Slowly add the flour until the you have a dough consistency (not all flour may be needed). Dough should be a little sticky because it is cheese and not potatoes.

Dust flour on a work space and dredge the dough with flour then roll out by hand into a rope 3/4 inch in diameter. Cut the rope into 1-inch pieces and place on a lightly floured tray.

Drop the gnocchi pieces into boiling water and cook until they float to the surface (about 1 minute). Use a slotted spoon to transfer the gnocchi on a lightly oiled tray to keep them from sticking to each other.

The gnocchi can be served with almost any sauce; however, I recommend eating it with something not to over powering such as olive oil and a little salt. Once you make this gnocchi you’ll see why you wouldn’t want to over power the taste! (like my attempt at garnish…? lol)

Serve hot!

Curry Turkey-Radicchio Wrap & Sweet Potato Fries

thegourmetprincess — Tue, 10 Apr 2012 00:59:10 +0000

Now usually when people here “left overs” the immediately are turned off, but for me, when it comes to special holidays such as Christmas, Thanksgiving or in this case EASTER, leftovers make me a little too excited. For me there is nothing better than a turkey cranberry sandwich or a stuffing and cream cheese wrap.Today I was in the mood for something a little different but I wanted to make sure I incorporated the turkey. In the end I blended a bunch of my favourite flavours into a bowl and prayed it came out well. Luckily for me (and you) it turned out great! It would be so easy to add a number of other ingredients to this as well. Go easy on the mayonnaise and this can become an easy healthy lunch minus the fries…

It was such a beautiful day I had to take the photos outside!

Whenever me and my dad go grocery shopping together we go a little crazy. My mom is never impressed when we get home, but its easy to overlook when we get to come home with things such as mini pita pockets! These were adorable and definitely my idea, but they look (and taste) great with this curry turkey mix.

Curry Turkey-Radicchio Wrap

Ingredients

1 Cup of pulled turkey breast
3 Tbsp Light Mayonnaise
3/4 Tsp Dry Curry
1 Tbsp Honey
1 Cup Radicchio
Salt to taste
1 Tortilla/ Pita Wrap or Sandwich Bun

Directions

Place the turkey and mayonnaise in a bowl and use a fork to mix. Add the Radicchio, honey and curry and mix well. Season with salt to taste.

Place the mix inside your preferred wrap, or bread and serve!

Sweet Potato Fries (Baked!)

Adapted from The Art of Doing Stuff

Ingredients

3 Sweet Potatoes
Cornstarch
Olive Oil
1/2 Cup Mayonnaise
1 tsp Siracha Sauce (or any other hot sauce)
1/4 tsp Cayenne Pepper
Salt

Directions

Peel and cut the potatoes into medium strips. Let the potatoes soak in water for an hour to half a day. Pre heat on broil. Put two tablespoons of cornstarch into a plastic bag. Dump a handful of sweet potatoes into the bag with the cornstarch. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.

Brush olive oil on a non stick cookie sheet. Brush 2 Tablespoons of olive oil over the fries.Using your hands, make sure the fries are well coated. Arrange them on the sheet again, so they have space between each fry. The less fries on the pan the better they’ll cook. Too many shoved together and they’ll never get crispy. They’ll just steam. Sprinkle a fair amount of salt on top of the fries. Pop the fries into your preheated oven on the top rack.

Cook for 5 minutes then remove. If possible, safely pour excess oil into a cup for disposal. Using a flexible metal spatula gently flip over fries and put back in the oven for another minute to two minutes checking regularly. This part is crucial! Fries can burn in a matter of seconds.

Once the fries look crispy on the outside, remove from the oven and immediately transfer fries onto a paper towel. This will soak up any extra oil to prevent soggy fries bleh!

For the dipping sauce mix together 1/2 cup of mayonaise with 1 teaspoon of Sriracha sauce and 1/4 teaspoon of Cayenne Pepper. You can adjust the proportions to taste. Mix it up and taste it then adjust as you like.

If you prefer your fries, deep fried throw them in the deep fryer at the highest setting for a few minutes instead of sticking them in the oven.

Arrange a newspaper cone and place inside a cup or small bucket.
Place fries in serving bowl and enjoy!

Omnomnom..

Easter Egg Cupcakes

thegourmetprincess — Mon, 09 Apr 2012 04:40:14 +0000

Every holiday is pretty much a family lock down in my family. Don’t bother making other plans because you will be with the family whether you like it or not. After years of this conditioning, I have come to love these days and embrace my inner home-body. My mom, as usual, makes a delicious dinner for the family and… I attempt to help. This year my contribution was going to be these GLORIOUS Easter egg cupcakes… and no one would know what delicious surprise awaited them inside these deceiving little things… or so I thought. I started this project with a lot of determination and gusto but slowly my excitement began to wither and irritation and disappointment set in. All in all, I think these little treats turned out pretty well, considering they were my first attempt; however, they were nowhere near being presentable to anyone but my family. But in the name of baking, I will re-attempt these some other time. The only problems I really ran into were when it came to presentation. I thought I could one up some of the recipes in the blogosphere and dye the eggs before and all would be dandy. Problem. I have never dyed eggs before and have not a clue about the first thing to do. I did some research and some people said to make a dye and vinegar mix. I dipped my eggs in some gel dye mixed with apple cider vinegar. All went well, except for the facts that my hands are now dyes in five different colours. The next problem arose when washing out the shells with water… Did not expect the dye to wash away after they had dried (my bad…) Anyways.. by the end of the cupcake making process my eggs looked like they had been through a war, bruised and worn out. My advice to future bakers, I would stick to white eggs instead of brown which would give the cupcakes a clean-cut look.

(I almost feel like drawing little army uniforms and camouflage on them)

I know this isn’t the best photo to appeal the crowds, but don’t let this turn you off. The recipe is delicious and the eggs stayed perfectly preserved, such a cute snack. Like I said before, next time I would make them with white eggs and decorate after!

As you can see, I started off with a perfect product… *cry*

This is where things turned sour…

And things just got worse.. (make sure you don’t fill your eggs more than 2/3rds)

Although my cupcakes didn’t make in through in perfection, they tasted delicious and I didn’t mind so much after a scrumptious Easter dinner… thanks to mama bear.

Coconut Egg Cucpakes

Adapted from Kiss My Spatula and Martha Stewart Cooking

Yields 16- 22 Eggs

Ingredients

1 1/2 cups cake flour (not self rising), or all purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, room temperature
1 1/8 cups sugar
1/4 teaspoon pure vanilla extract
1/2 cup coconut milk
4 large egg whites

Directions

To prepare the egg shells, carefully poke a small hole at the bottom of each egg, using a corkscrew bottle opener.
Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. The holes need to be large enough to fit the tip of a piping bag inside.
Turn the egg upside-down and dump out the contents, which you can store for other preparations I used a wooden chop stick to help get all of the egg out of the shell.
Rinse the insides of the eggs out thoroughly over the sink. Then, immerse them in saltwater for thirty minutes (100 g salt for every 1 liter water). Eggs need to be filled with the saltwater in order to sink.
Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry.
Drizzle about 1 teaspoon of sunflower oil in each egg and turn/flip it in your hand until the inside is completely covered. Get rid of any excessive oil.
Preheat oven to 350 degrees.
Prepare the cupcake batter.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 cup sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla.
With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/8 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not over-beat.
Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
Place the prepared egg shells into a cupcake tin. Use aluminum foil to help them stand upright.
Load the batter into a piping bag fitted with a round tip. Make sure that the tip can fit the egg hole. If it can’t, expand the hole a little bit at a time until it fits. Fill your eggs about 2/3 full with batter. This is the tricky part. If you underfill the eggs, you won’t have a complete cake egg inside when you crack them after baking. If you overfill the eggs, cake will overflow out of the egg during baking. It looks ugly right after baking, but just remove the excess cake and clean the shell with a damp towel. (It is important to do this when the cake is still hot, when cold it is much harder to clean the shell… I learned this the hard way!!)
Bake the eggs at 350º F for 21 minutes. Let cool, crack, and eat!

Preparation time: 60 minute(s)

Cooking time: 21-22 minute(s)

Side note: WHAT TO DO WITH LEFT OVER BATTER

I only prepared 16 eggs to be made into this recipe so I was left over with a fair bit of cupcake batter. So if you have any leftovers I suggest put them into traditional cupcake liners, but only fill them half way. Drizzle a layer of your favorite maple syrup.. (mines Bourbon maple syrup.. must try!) and then fill to the rim. They bake for the time as the eggs and turn out really well. I am definitely going to make these again.. mm maple coconut!

Seriously delicious cupcakes either way…