Cakes

Very Easy Easy French Vanilla Cappuccino Cupcakes That Taste Divine

105

if you like your shot of coffee then you are going to absolutely love these creamy cuppuccino cupcakes. they are simply a slice of heaven. The recipe is easy and they look just as good as they taste.

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French Vanilla Cappuccino Cupcakes Recipe Ingredients

CupCake:
1 Box White Cake Mix
3.9 oz. of Vanilla Jell-O Instant Pudding Mix
4 Fresh Egg Whites
1 cup fresh Sour Cream
1 cup Olive Oil
1/2 cup Whole Milk
1 tbsp of fresh Coffee Extract
1 teaspoon Vanilla Extract
1/4 teaspoon high quality Sea Salt

CupCake Frosting:
1 cup Creamy Unsalted Butter (at room temperature)
4-5 cups of Confectioners' Sugar
1 cup Fresh French Vanilla Cappuccino Instant Powder
2 teaspoons of Coffee Extract
4-5 tablespoons of Thick Cream
1/8 cup Instant Espresso Grounds
Cooking Instructions for the French Vanilla Cappuccino Cupcakes Cupcake Instructions: Preheat your oven to 400 F. Line your cupcake pan evenly. Mix all ingredients using a stand mixer and whip until all...
See the full directions on my site
Nutritions

Calories
231

Sodium
149mg
6% DV

Fat
19g
30% DV

Protein
2g
4% DV

Carbs
10g
3% DV

Fiber
1g
4% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV