Mad About Macarons!

I LOVE cupcakes. I'm slightly obsessed with them, actually. They are the perfect little pastry that allow for endless decadent flavor combinations.

However, if there is one thing you should know about me, it is that I LOVE DESSERTS--ALL DESSERTS. Ice cream, cobblers, deep dish cookies, cakes, marshmallows, cinnamon rolls, with ice cream on top of all it--you name it!--That is my happy place.

And, recently I have developed an infatuation for the sweet, colorful, delightful pastry, the French Macaron! Have you had one?! If not, I highly recommend finding them as soon as possible! you'll love them so much you'll want to try to make them on your own.

It was only a couple of months ago that I had my first Macaron (or Macaroon as many refer to them in English). They were made by Ally & Eloise Bakery in Columbia, SC. I was in. heaven. Shortly after my inaugural macaron tasting, I saw Ally, the owner of Ally & Eloise, at the local downtown farmers market and asked her the name of the flavor I had tried. It was raspberry and buttercream--a flavor I would have never tried had I known it was raspberry. Ever since I had these little macarons I have been very fascinated by these petite pastries--not to mention craving them.

Thanks to this frigid January weather and endless time to spare indoors (thanks to Christmas break), I had the opportunity to explore the mystery behind making these delicate cookies and experiment by making them on my own. I wanted them to taste just like the ones I had from Ally and Eloise so that I could share this splendid treasure with my family at home.

After watching a handful of YouTube videos, and reading several French Macaron filling recipes, I was able to make my own Raspberry macarons very similar to those made by Ally! ( but not quite as good--I still need some practice) So with that, I encourage you to get your hands on a french macaron as soon as you get the chance and then explore making your own using the links posted below! Enjoy!

FOR THE MACRON/MACAROON SHELLS:

I used "Beth's Foolproof Macaroon recipe" found on YouTube:

https://www.youtube.com/watch?v=xJ636Y8N6E8

Another wonderful aspect of these little treats is that you can make the shells any color you can imagine! I started with none other than my favorite color--PINK:)

FOR THE FILLING:

I used 

1. French butter cream and seedless raspberry jam <--THE BEST

2. French buttercream only

3. Raspberry jam only

The sky is the limit with macaroon filling! (jams, frostings, chocolate, ganache, salted caramel…)
I can't wait to make dolce de leche salted caramel macaroons next!

French Buttercream recipe found on POPSUGAR:

"Basic Macaron Buttercream Filling"

http://www.popsugar.com/food/Basic-French-Macaron-Recipe-21651110

O Christmas Treat, O Christmas Treat!

  

 Christmas 2014

Red velvet cupcakes, cream cheese icing, hand drawn candy christmas tree decorations

I thought the decorations looked adorable lying flat as well so I did some of each!

Wishing you a SWEET Christmas!

Isaiah 9:6

Christmas 2014 - Pre-school and Kindergarten Christmas Parties!

 Hooray for another Christmas to bake for friends and family!

These decorative Christmas Tree Cakes are perfect for a holiday party!

Especially for the little ones!

These cupcakes went to Pre-school and kindergarten Christmas Parties and First Presbyterian and Wilson Hall.

Hurry "UP," Baby Gray!

My cousin, friend, and I hosted an "Up" themed baby shower for my cousin, Mary Elizabeth, this weekend. We are too excited to meet this baby girl, Gray!

Cupcakes Take Flight!

This is a milestone for "Cupcakes by Mary Francis!" First Cupcake-in-a-Jar delivery is on its way!

To be enjoyed in Minnesota!

The girl who will be receiving these is an a sweet friend of mine who will be working at a Young Life camp, Castaway Club, on her 18th birthday. These will be a gift from her mom, who wanted her to be able to celebrate with sweet treat while way from home!

Happy Birthday, Elizabeth! Love you and praying for you!

Spring Flavors A Bloomin'

Lemon Blueberry Cupcakes. A personal all time favorite.

Vanilla butter cake baked with fresh blueberries, topped with lemon cream cheesing icing. 

Blooming fresh from the Blueberry Bush :)

Congrats, Class of 2014!

Thank you for giving me the opportunity to make your graduation day extra sweet!:)

From Wilson Hall

And Sumter High School

 To Alabama

To Anderson University

And to Clemson!

Gender Reveal!

 Bow or Beaux?

SO excited to meet this new baby GIRL, Elizabeth Gray!

Congrats to my sweet cousin, Mary Elizabeth!

Caramel Apple Cupcakes

This new creation is a recipe I have to share!

Cinnamon Apple Cupcakes:

Ingredients:

1 1/4 cups all-purpose flour

 2 teaspoons baking powder

1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
2 teaspoons vanilla extract
2 Granny Smith apples (about 1 lb), peeled, cored, and shredded

-Preheat oven to 350 F. Line a cupcake pan with paper liners.


-In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a second medium bowl, whisk together the eggs and both sugars until smooth and well combined, making sure to break up any clumps of brown sugar. Add the oil and vanilla and whisk until completely incorporated. Add the dry ingredients to the wet, and stir just until everything comes together. Fold in the apples until evenly distributed. 

-Divide the batter evenly among the liners. Bake for 20-25 minutes, or until the cupcakes spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely. 

retrieved from http://traceysculinaryadventures.com/2013/10/apple-cinnamon-cupcakes-with-caramel-cream-cheese-frosting.html

Caramel Cream Cheese Icing:

Ingredients:

10 oz store-bought caramels
Splash of whole milk
8 oz cream cheese, cold
6 tbsp unsalted butter, at room temperature
1 tbsp vanilla extract
4 cups powdered sugar

- Combine the caramels and splash of half-and-half in a saucepan over medium heat and stir until caramels are completely melted and smooth. Set aside to cool.

- In the bowl of an electric mixer, beat together the cream cheese and butter until light and fluffy, about 2-3 minutes. Add the vanilla extract and cooled caramel and beat well (I left approx. 2 tbs. of the caramel out of the icing to use as garnish)

- Slowly add the powdered sugar, and beat until well combined.

- Load the frosting into a piping bag fit with a coupler tip and set aside.

retrieved from http://www.ericasweettooth.com/2012/11/caramel-apple-pie-cupcakes.html

Garnish:

Chopped pecans

remaining melted caramels

Christmas Ornament Exchange Party!

Who wants to hang cupcakes on her tree this year?:)

Cupcakes in a Jar!

A more portable means of enjoying your little sweet treat on the go!

A Little South Carolina Spirit!

"Garnet Velvet" and Black Bottom Cupcakes with Cream Cheese Icing

Mary Elizabeth's Wedding

White chocolate hydrangeas to match the bride's flower arrangements and color scheme

So thrilled with how BEAUTIFUL this wedding turned out! And even more excited for the marriage of one of my favorite cousins, the new Mrs. Edmunds! Love you both!

Kate Spigener's Wedding

Kate had 

"Coral" Velvet w/ edible pearls, 

Black Bottom w/ white chocolate bow ties, 

Vanilla w/ coral icing, 

and Chocolate Peanut Butter cupcakes w/ a white chocolate monogram. 

Congrats, Kate! Wishing you and Shuler the best!

Happy Birthday, Sweet Isabella!