Beer Pong Cupcakes

 What do you make for someone who turns 21 years old on the 4th of July...Beer Pong Cupcakes of course!

Tomorrow my daughters' friend turns 21.  How cool that must be to have fireworks for your birthday every year!

In one of my internet rabbit holes, I saw these beer pong cupcakes.  Since he is going to have a party at his place with all his friends, this is a must that we have to make for him! I just couldn't resist...are these the cutest and fun cupcakes that you have ever seen!

Beer Pong Cupcakes

Courtesy of delish.com

1 box chocolate cake mix

2 (12-ounce) cans Coca-Cola, divided

1 c. (2 sticks) butter, softened

4 cups powder sugar

pinch of kosher salt

1 cup white rum divided

juice of 1/2 lime

mini red solo cups

mini ping pong balls

Preheat oven to 350 degrees and line two muffin tins with 20 liners.  In a large bowl, combine cake mix and one can of Coca-Cola and mix until smooth.

Divide batter between prepared cupcake liners.  Bake until a toothpick inserted into the middle comes out clean, about 20 minutes.

Meanwhile, make buttercream: In a large bowl using a hand mixer, beat butter until fluffy.  Add powdered sugar (1 cup at a time)  and salt and beat until combined, then add 1/4 cup of rum (1 Tablespoon at a time) until fully incorporated.  Transfer buttercream to a piping bag or resealable plastic bag.  

In a medium measuring cup, combine remaining can of coke, remaining 3/4 cup of rum, and lime juice.  Use mixture to fill 20 solo shot cups halfway.

Pipe frosting in a circle around the edge of each cupcake, then place filled solo cups in the center.  Play ball! 

(please be responsible...don't drink and drive!)

One Year Ago: No Post

Two Years Ago:High School Graduation Party and Chronicles

Three Years Ago:Lemon Bundt Cake

Four Years Ago:Traeger BBQ Beef Ribs

Five Years Ago:4th of July Apple Pie Cake

* Cooks warning...I taste tested the boozy frosting a little too much and took a 2 hour nap that afternoon!

Ultimate Pizzette

During my recent trip to Oregon visiting my grandma, I had a few hours where I would also be with my mom.  She arrived in the morning and I was scheduled to leave later that afternoon.

I planned a lovely lunch for us at one of Medford's beautiful winery gardens.  I looked up the website to find out what time they opened on Wednesdays...CLOSED. 

Plan B:  Then I found another place that looked wonderful for the three of us....Open at 4pm.

Time was running out, I had to finish packing and make a decision.  I had to finally just surrender (not an easy task for me, let me tell you) and give up on our outdoor special ladies lunch for us. 

Plan C:  So in the end, we found ourselves at Olive Garden with the famous "never ending salad bowl"...and it was a lovely lunch with our three generations.  At least I found a "garden" for us!

In my search for a restaurant, I stumbled on Downtown Market Company  Such a charming place to shop and enjoy an artisan meal.  I was so sorry I couldn't get there, but I will definitely try it out during my next visit to Medford.

Their menu had a pizzette that caught my eye and I couldn't get it out of my mind.  When I returned home, I tried to create my own version for my husband and I on Friday stay home date night. 

Oh my goodness was this awesome!!!  I made two for us, but honestly next time I will make one for us to share as it was rich, many different textures, sweet, savory, and everything in between.

Ultimate Pizzette

Adapted from Downtown Market Company

Prosciutto, thin slices

Fig Jam

Heirloom Tomatoes, sliced

Basil Pesto

Blue Cheese Crumbles

Balsamic Syrup (I added a little honey to mine)

Parmesan

Arugula

Stonefire Naan, Original Flavor

Preheat oven to 400 degrees.  

Line a cookie sheet with parchment paper.  Place 2 Naan on cookie sheet next to each other.

Spread a layer of the basil pesto all over the naan.  Tear prosciutto into bite size pieces and place over pesto.  Add heirloom tomato slices over prosciutto.

Melt a few tablespoons of the fig jam, just enough to make it able to pour.  Drizzle the melted fig jam all over the pizzette.  Sprinkle on blue cheese crumbles.

Bake pizzette for approximately 10-12 minutes (or until the blue cheese just starts to melt and edge of naan turns light golden brown).

Remove pizzette from oven, top with torn arugula pieces and drizzle lightly the balsamic syrup.

Enjoy with a chilled Rose wine.

One Year Ago: Rosemary-Parmesan-Garlic Popcorn

Two Years Ago: Italian Sausage Surprise

Three Years Ago: Grilled Cobb Salad

Four Years Ago: Roasted Red Pepper and Tomato Soup
Five Years Ago: Pork Wellington