SheSpeaks+Torani=Awesome!

I have been a member of SheSpeaks for quite some time now! If you are not a member of this amazing forum you should be! You get to try amazing new products, ask people for advice, or give advice. I quite enjoy it :D Recently they allowed me to join the Blogger Community, I get to try amazing new products, write a blog, and link it to their site :D Super cool if you ask me! Shespeaks sent me a couple HUGE Bottle of Torani Syrups, I received Torani Sugar Free Salted Caramel & Torani Gingerbread syrups! YUMMY! I wasnt sure I would like to the salted caramel, but to my surprise it was delicious! I am drinking it in my coffee as I write this. The Gingerbread one is equally amazing (a teensy bit better than the caramel) Not only have I been using it in my coffee, I have also baked with it! If you know me, you know my secret ingredient to my home made frosting......Coffee Creamer! It flavors it so much richer than extract. I made some delicious cupcakes using the Torani Syrups. Here is the recipe I used....I will be making them again to get another picture, my blonde self accidentally cleared out my camera card before i put them on the comp. I guess that is what happens when you are super tired....OOPS!

Frosting recipe (Best things first!)
1 cup softened butter (Unsalted is best, but you can use what you have)
1, 2 pound bag of powedered sugar
1/4 cup Torani syrup of your choice (I used the salted caramel)
water as needed to get desired consistancy

Using a stand mixer or a handheld mixer beat the butter until there are no chunks, add some sugar and 1/2 the torani syrup, slowly add in more sugar and the rest of the syrup, adding water as needed. Alternate between adding sugar and water until all of the sugar is gone and you have an amazingly smooth frosting. Set aside.

Cake Recipe (you can make 2, 8 inch rounds or 24 cupcakes with this recipe)
Vanilla Butter Cake with Torani Syrup

2 1/2 cups cake flour (You can use all purpose too, you will just have a slightly denser cake)
1 1/2 cups sugar
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
2 eggs
3 egg yolks
1 1/4 milk
1/4 cup torani syrup of your choice I used gingerbread (With the caramel frosting it is to die for!)
2 teaspoon vanilla extract (optional)
3/4 cup plus 2 tablespoons butter sliced.

Preheat the oven to 350. Butter and flour your cake pans if you are making a cake.
In a bowl whisk together the flour, sugar, salt and baking powder.
in a second bowl whisk together the eggs, egg yolks, 1/2 cup milk, Torani syrup and the vanilla.
add the remaining milk and the butter to the dry ingredients, using a stand mixer with the paddle attachment mix for about 2 minutes. or until well combined. add one-fourth of the egg mixture. Work until smooth. then work in half of the remaining egg mixture combine well and add in the rest.
Transfer the batter to teh prepared cake pans (or cupcake wrappers) smooth the tops with a spatula. bake about 25 minutes, checking for doneness around 20 minutes. May take up to 35 minutes. Let cool on rack, frost when completely cool to touch.


Frost with your already prepared Frosting!!!!! :D ENJOY!!!!

For more information on Torani Syrups, please visit their website at: WWW.TORANI.COM

Disclosure: This is a sponsored post for SheSpeaks & Torani and the above opinion is strictly my own.