https://www.facebook.com/482001591666209/

Savory Punch, New York, NY (2026)

07/02/2025

Velvety Comfort Cupcakes

Ingredients:
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ¼ cup sour cream

Vanilla Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream
- Pinch of salt

Instructions:
1. Prepare Cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, whisk flour, baking powder, baking soda, and salt.
2. In a large bowl, beat butter and sugar until light and fluffy, about 2 min. Add eggs one at a time, then vanilla, mixing well.
3. In a small bowl, mix buttermilk and sour cream. Alternately add flour mixture and buttermilk mixture to the butter mixture, starting and ending with flour (three additions of flour, two of liquid), mixing until just combined.
4. Divide batter evenly among muffin cups, filling each ⅔ full. Bake 18-22 min until a toothpick comes out clean. Cool in pan 5 min, then transfer to a rack to cool completely.
5. Make Frosting: Beat cream cheese and butter until smooth, about 2 min. Gradually add powdered sugar, beating on low until combined. Add vanilla, salt, and 1 tbsp heavy cream. Beat on medium-high until velvety and spreadable, about 2 min, adding more cream if needed.
6. Assemble: Pipe or spread frosting onto cooled cupcakes. Optionally, garnish with a sprinkle of edible glitter or white chocolate shavings for a comforting, elegant touch.

Time: 45 min (plus cooling) | Servings: 12 cupcakes | Calories: ~380 kcal per cupcake

Key Ingredients:
- 1 ½ cups All-Purpose Flour
- ½ cup Unsalted Butter
- ¾ cup Granulated Sugar
- ½ cup Buttermilk
- 8 oz Cream Cheese
- ½ cup Unsalted Butter (for frosting)
- 2 cups Powdered Sugar
- ¼ cup Sour Cream

07/02/2025

Cozy Fireside Buttercream Cupcakes

Ingredients:
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk

Spiced Buttercream:
- ¾ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1–2 tbsp heavy cream
- Pinch of salt
- Graham cracker crumbs or cinnamon sugar (optional, for garnish)

Instructions:
1. Prepare Cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a large bowl, beat butter and sugar until light and fluffy, about 2 min. Add eggs one at a time, then vanilla, mixing well.
3. Alternately add flour mixture and milk, starting and ending with flour (three additions of flour, two of milk), mixing until just combined.
4. Divide batter evenly among muffin cups, filling each ⅔ full. Bake 18-22 min until a toothpick comes out clean. Cool in pan 5 min, then transfer to a rack to cool completely.
5. Make Buttercream: Beat butter until creamy, about 1 min. Gradually add powdered sugar, beating on low until combined. Add vanilla, cinnamon, ginger, salt, and 1 tbsp heavy cream. Beat on medium-high until fluffy, about 2 min, adding more cream if needed for spreadable consistency.
6. Assemble: Pipe or spread buttercream onto cooled cupcakes. Optionally, sprinkle with graham cracker crumbs or cinnamon sugar for a cozy, fireside-inspired touch.

Time: 45 min (plus cooling) | Servings: 12 cupcakes | Calories: ~370 kcal per cupcake

Key Ingredients:
- 1 ½ cups All-Purpose Flour
- ½ cup Unsalted Butter
- ¾ cup Granulated Sugar
- ½ cup Whole Milk
- ¾ cup Unsalted Butter (for buttercream)
- 2 ½ cups Powdered Sugar
- ½ tsp Ground Cinnamon

07/02/2025

Light & Lush Butterscotch Cupcakes

Ingredients:
Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup whole milk
- ¼ cup butterscotch sauce (store-bought or homemade)

Butterscotch Whipped Frosting:
- 1 cup heavy cream, chilled
- ¼ cup powdered sugar
- ¼ cup butterscotch sauce
- ½ tsp vanilla extract
- Pinch of salt

Instructions:
1. Prepare Cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, whisk flour, baking powder, and salt.
2. In a large bowl, beat butter and sugar until light and fluffy, about 2 min. Add eggs one at a time, then vanilla and butterscotch sauce, mixing well.
3. Alternately add flour mixture and milk, starting and ending with flour (three additions of flour, two of milk), mixing until just combined.
4. Divide batter evenly among muffin cups, filling each ⅔ full. Bake 16-20 min until a toothpick comes out clean. Cool in pan 5 min, then transfer to a rack to cool completely.
5. Make Frosting: In a chilled bowl, whip heavy cream, powdered sugar, butterscotch sauce, vanilla, and salt to soft peaks, about 2-3 min.
6. Assemble: Pipe or spread frosting onto cooled cupcakes. Optionally, drizzle with extra butterscotch sauce or sprinkle with toffee bits.

Time: 40 min (plus cooling) | Servings: 12 cupcakes | Calories: ~320 kcal per cupcake

Key Ingredients:
- 1 ¼ cups All-Purpose Flour
- ½ cup Unsalted Butter
- ¼ cup Butterscotch Sauce
- ⅓ cup Whole Milk
- 1 cup Heavy Cream
- ¼ cup Powdered Sugar

07/02/2025

Gentle Spice Buttercream Cupcakes

Ingredients:
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk

Spice Buttercream:
- ¾ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1–2 tbsp heavy cream
- Pinch of salt

Instructions:
1. Prepare Cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. In a large bowl, beat butter and sugar until light and fluffy, about 2 min. Add eggs one at a time, then vanilla, mixing well.
3. Alternately add flour mixture and milk, starting and ending with flour (three additions of flour, two of milk), mixing until just combined.
4. Divide batter evenly among muffin cups, filling each ⅔ full. Bake 18-22 min until a toothpick comes out clean. Cool in pan 5 min, then transfer to a rack to cool completely.
5. Make Buttercream: Beat butter until creamy, about 1 min. Gradually add powdered sugar, beating on low until combined. Add vanilla, cinnamon, nutmeg, salt, and 1 tbsp heavy cream. Beat on medium-high until fluffy, about 2 min, adding more cream if needed for spreadable consistency.
6. Assemble: Pipe or spread buttercream onto cooled cupcakes. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.

Time: 45 min (plus cooling) | Servings: 12 cupcakes | Calories: ~360 kcal per cupcake

Key Ingredients:
- 1 ½ cups All-Purpose Flour
- ½ cup Unsalted Butter
- ¾ cup Granulated Sugar
- ½ cup Whole Milk
- ¾ cup Unsalted Butter (for buttercream)
- 2 ½ cups Powdered Sugar
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg

07/02/2025

Golden Butterscotch Vanilla Cupcakes

Ingredients:
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- ½ cup whole milk
- ¼ cup butterscotch chips, melted and cooled slightly

Butterscotch Vanilla Frosting:
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup butterscotch sauce (store-bought or homemade)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream
- Pinch of salt
- Butterscotch chips or toffee bits (optional, for garnish)

Instructions:
1. Prepare Cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, whisk flour, baking powder, and salt.
2. In a large bowl, beat butter and sugar until light and fluffy, about 2 min. Add eggs one at a time, then vanilla and melted butterscotch chips, mixing well.
3. Alternately add flour mixture and milk, starting and ending with flour (three additions of flour, two of milk), mixing until just combined.
4. Divide batter evenly among muffin cups, filling each ⅔ full. Bake 18-22 min until a toothpick comes out clean. Cool in pan 5 min, then transfer to a rack to cool completely.
5. Make Frosting: Beat butter until creamy, about 1 min. Gradually add powdered sugar, beating on low until combined. Add butterscotch sauce, vanilla, salt, and 1 tbsp heavy cream. Beat on medium-high until fluffy, about 2 min, adding more cream if needed for spreadable consistency.
6. Assemble: Pipe or spread frosting onto cooled cupcakes. Garnish with butterscotch chips or toffee bits if desired.

Time: 45 min (plus cooling) | Servings: 12 cupcakes | Calories: ~380 kcal per cupcake

Key Ingredients:
- 1 ½ cups All-Purpose Flour
- ½ cup Unsalted Butter
- ¼ cup Butterscotch Chips
- ½ cup Whole Milk
- ¾ cup Unsalted Butter (for frosting)
- 2 cups Powdered Sugar
- ¼ cup Butterscotch Sauce
- 1 tsp Vanilla Extract

07/02/2025

Classic Vanilla Cake with Smooth Buttercream

Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- ½ cup unsalted butter, softened (for buttercream)
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract (for buttercream)
- Sprinkles (optional, for garnish)

Instructions:
1. Preheat oven to 350°F. Grease two 8-inch round cake pans, line with parchment.
2. Whisk flour, baking powder, baking soda, salt in a bowl.
3. Beat ½ cup butter, granulated sugar until creamy. Add eggs, 2 tsp vanilla, mix well. Alternate adding flour mixture and buttermilk, mixing until combined.
4. Divide batter between pans. Bake 25-30 min until a toothpick comes out clean. Cool 10 min, transfer to racks.
5. Beat ½ cup butter, powdered sugar, heavy cream, 1 tsp vanilla until smooth and fluffy. Frost cooled cake layers, stack, and cover. Garnish with sprinkles if desired. Serve at room temp.

Time: 1 hr | Servings: 12 | Calories: ~400 kcal per slice

---
2 cups Flour
1 ¼ cups Sugar
½ cup Butter
3 cups Powdered Sugar

07/02/2025

Classic Strawberry Cheesecake

Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh strawberries, sliced
- ¼ cup strawberry glaze or jam

Instructions:
1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix graham crumbs, butter. Press into pan bottom. Bake 10 min, cool.
3. Beat cream cheese, sugar until smooth. Add eggs, vanilla, sour cream, mix well.
4. Pour batter over crust. Bake 45-50 min until edges are set but center slightly jiggles. Cool 1 hour, chill 4 hours.
5. Arrange sliced strawberries on top, brush with strawberry glaze or warmed jam. Serve chilled.

Time: 1 hr + 4 hr chill | Servings: 12 | Calories: ~350 kcal per serving

---
1 ½ cups Graham Crumbs
16 oz Cream Cheese
1 ½ cups Strawberries
½ cup Sour Cream

07/02/2025

Grandma's No-Bake Strawberry Delight

Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, pureed
- 1 cup heavy cream, whipped
- 1 can (14 oz) sweetened condensed milk
- 1 cup sliced fresh strawberries
- ½ cup whipped topping (for garnish)

Instructions:
1. Mix graham crumbs, butter. Press into a 9x13-inch dish. Chill 20 min.
2. Beat cream cheese, powdered sugar, vanilla until smooth. Add strawberry puree, condensed milk, mix well. Fold in whipped cream.
3. Spread half the cream mixture over crust. Layer with sliced strawberries, then top with remaining cream mixture.
4. Chill 4 hours or overnight. Garnish with whipped topping and additional strawberry slices if desired.
5. Serve chilled.

Time: 20 min + 4 hr chill | Servings: 12 | Calories: ~350 kcal per serving

---
1 ½ cups Graham Crumbs
8 oz Cream Cheese
1 cup Strawberries
1 cup Heavy Cream

07/02/2025

No-Bake Pistachio Cheesecake

Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup pistachio paste or finely ground pistachios
- 1 cup heavy cream, whipped
- ½ cup chopped pistachios (for topping)
- ¼ cup whipped topping (for garnish)

Instructions:
1. Mix graham crumbs, butter. Press into a 9-inch springform pan. Chill 20 min.
2. Beat cream cheese, sugar, vanilla, pistachio paste until smooth. Fold in whipped cream.
3. Spread mixture over crust, smooth top. Chill 4 hours or overnight.
4. Sprinkle with chopped pistachios, pipe or dollop whipped topping around edges.
5. Serve chilled.

Time: 20 min + 4 hr chill | Servings: 12 | Calories: ~350 kcal per serving

---
1 ½ cups Graham Crumbs
16 oz Cream Cheese
½ cup Pistachio Paste
1 cup Heavy Cream

07/01/2025

No-Bake Chocolate Oat Bars

Ingredients:
- 3 cups rolled oats
- 1 cup creamy peanut butter
- ½ cup honey
- ½ cup unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups semi-sweet chocolate chips
- ½ cup chopped peanuts (optional, for garnish)

Instructions:
1. Line an 8x8-inch baking dish with parchment paper, leaving overhang.
2. In a saucepan over medium heat, melt peanut butter, honey, butter, stirring until smooth. Remove from heat, stir in vanilla, salt.
3. Mix in oats until well coated. Press half the mixture firmly into the dish.
4. Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Spread over oat layer.
5. Press remaining oat mixture over chocolate, sprinkle with peanuts if using.
6. Chill 2 hours until set. Lift out using parchment, cut into bars. Serve chilled or at room temp.

Time: 15 min + 2 hr chill | Servings: 16 | Calories: ~300 kcal per bar

---
3 cups Oats
1 cup Peanut Butter
1 ½ cups Chocolate Chips
½ cup Honey

06/30/2025

Butterbeer Cheesecake

Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup butterscotch sauce
- ¼ cup cream soda
- ½ cup whipped topping
- 2 tbsp butterscotch chips (for garnish)

Instructions:
1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix graham crumbs, butter. Press into pan bottom. Bake 10 min, cool.
3. Beat cream cheese, sugar until smooth. Add eggs, vanilla, sour cream, butterscotch sauce, cream soda, mix well.
4. Pour batter over crust. Bake 45-50 min until edges are set but center slightly jiggles. Cool 1 hour, chill 4 hours.
5. Spread whipped topping over cheesecake, sprinkle with butterscotch chips. Serve chilled.

Time: 1 hr + 4 hr chill | Servings: 12 | Calories: ~400 kcal per serving

---
1 ½ cups Graham Crumbs
16 oz Cream Cheese
¼ cup Butterscotch Sauce
¼ cup Cream Soda

Savory Punch

07/02/2025

07/02/2025

07/02/2025

07/02/2025

07/02/2025

07/02/2025

07/02/2025

07/02/2025

07/02/2025

07/01/2025

06/30/2025

Address

Website

Alerts

Shortcuts

Share

Category