Last week I was out and about doing errands and I did the drive-through at Starbucks.
I had a hard time choosing my drink because I wanted something sweet, but I didn’t want a mocha and I didn’t feel like pumpkin spice or vanilla. What I wanted was a cupcake, because I had made some that morning.
I ended up with my normal Skinny Vanilla Latte, but as cravings usually go, I wasn’t totally satisfied. It got me to wondering why Starbucks hasn’t invented the Cupcake Latte yet. I mean cupcakes are all the rage and it’s not like them to be behind the times.
Then the light bulb went on over my head. I could make a cup of cupcake coffee at home – by making my own coffee creamer.
So I did.
You’re welcome.
I tried to make my own sweetened condensed milk from this recipe, but I couldn’t get past the dry milk taste. So I went to my cabinet and pulled out a can of the stuff. Worked like a charm. The mixture itself tastes like a liquid cupcake. Poured into coffee it’s delightfully sweet. It rivals my must-have morning elixir, Italian Sweet Cream Coffee-mate.
Cupcakes and coffee, BFFs forever!




Hi there! I’m Dorothy, the crazy gal behind the blog. If you didn’t already know, I’m crazy for crust…and cookies…and brownies…and pretty much
anything with sugar.










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