They say the way to a man’s heart is through his stomach, and with Valentine’s Day just a few days away, it’s time to get cookin’! All jokes aside, I don’t think there’s a better way to show you care than by cooking or baking for someone you love. I’ve got a special recipe to share today, and it’s exciting for two reasons: 1) It’s seriously Some Kinda Good (you get to bake with champagne!), and 2) It’s developed by a really inspirational person I had the privilege of meeting and competing with on ABC’s The Taste.
My friend, Audrey Johns, is the trailblazer behind the popular weight loss blog, Lose Weight by Eating. Her incredible weight loss journey has inspired thousands–she lost 150 pounds in one year by teaching herself to eat clean–and now she’s on the verge of releasing, with Harper Collins, the Lose Weight By Eating cookbook. The book will hit stores this April, but I’m one of the lucky few to have received an advanced copy. Packed with 130 recipe makeovers, the cookbook contains recipes for real food like my favorite pizza: Hawaiian Pizza and Slow Cooker Pot Roast, Jalapeno Poppers and Peanut Butter Waffles!
I can personally attest to the flavors and incredible genius behind these well conceived recipes. Audrey, you are brilliant! Thank you for sharing your story and your food with the world. I admire you for attaining your dreams.
Now, let’s get down to the romance! Champagne Cupcakes with Raspberry and Orange Buttercream Frosting is a labor of love that I just know your Valentine will appreciate.
In the Orange Frosting, the tablespoon of orange juice concentrate packs a bright punch. You’ll also notice Audrey uses unsweetened applesauce to cut out sugar and butter in the cake. The best part about this recipe is that it requires two cups of champagne, and you can drink the rest! Surprisingly, you can really taste the champagne once these are baked. In honor of my California friend, I used The Golden State’s Brut by Andre. In the words of Audrey, “You get the best of both worlds—a glass of bubbly in the form of a cupcake!”
Happy Valentine’s Day, y’all! Make it Some Kinda Good. ❤
Champagne Cupcakes with Raspberry and Orange Buttercream Frosting
Makes 24 Cupcakes
Serving Size: 1 Cupcake
Per Serving: Calories 154; Fat 3 g; Fiber 0.5; Protein 1 g; Carbohydrates 28 g
“These champagne cupcakes aren’t for your kid’s birthday party; they pack an elegant punch as a dessert at cocktail or dinner parties…The sweet orange frosting gives a mimosa effect and the tart raspberry frosting gives you a Chambord cupcake.” – Audrey Johns
4 tablespoons (½ stick) unsalted butter, at room temperature
1½ cups powdered sugar
1 tablespoon orange juice concentrate
5. Make the orange frosting: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a whisk, whisk the butter, sugar, orange juice concentrate, and 1 teaspoon warm water until the frosting starts to ball up on the whisk. If needed, add 1 teaspoon warm water at a time until you reach the right consistency; you want it thick enough not to run or drip.
Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program “Statesboro Cooks.” From 2012 – ’14, she appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and wrote as a guest blogger for Visit Savannah and The Local Palate. In addition, her work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for moms and modern women. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.