Cakes/Cupcakes/Frosting

Vanilla Buttercream Frosting
  • 1 package powdered sugar (16 ounces or 4 cups)
  • 1/2 cup butter, softened (1 stick)
  • 3 tablespoons milk
  • 2 teaspoons vanilla
Beat sugar, butter, milk and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency.

Makes about 2 -1/2 cups frosting.

 Orange Cupcakes & Cream Cheese Frosting
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (130 grams) granulated white sugar
  • 3 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon of pure orange extract
  • Zest of 1 orange (optional)
  • 1 1/2 cups (195 grams) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) milk
1. Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
2. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts.
In a separate bowl whisk together the flour, baking powder and salt.
3. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
-Makes 12 cupcakes

Cream Cheese Frosting
  • (1) 8 ounce package of cream cheese; room temperature
  • 2 tablespoon of butter; room temperature
  • 1 tablespoon of shortening
  • 1 teaspoon clear vanilla extract
  • 1 1/2 cup confectioners sugar; add more to reach desired consistency
1. Combine cream cheese, shortening and butter in the bowl of a stand mixer and mix until smooth, creamy and well blended.
2. Blend in the vanilla extract.
3. Slowly add the confectioners’ sugar until you reach the desired consistency.


This is where I got the recipe, it was so good and I'm not a big fan of cream cheese: http://www.mybakingaddiction.com/orange-cupcakes-2/
Strawberry Cake & Strawberry Vanilla Buttercream Frosting
  • 3/4 cup strawberry puree, room temperature (follows)
  • 1/4 cup milk, at room temperature
  • 6 large egg whites, room temperature
  • 1 Tbsp vanilla extract
  • 2 1/4 cup cake flour, sifted
  • 1 3/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)
Preheat oven to 350 degrees and prepare two 8 inch pans: line outside with heavy duty foil (I used Bake Even strips) and spray inside with baking spray with flour.
In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
Strawberry Vanilla Buttercream Frosting
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 (16 oz) package powdered sugar
  • 1/2 cup of fresh strawberries, chopped
Beat first 3 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar alternately with strawberries, beating at low speed until blended and smooth after each addition.
http://www.honeyandjam.com/2009/03/vanilla-cupcakes-with-strawberry.html
 Cookies & Cream Cupcakes
For the cupcakes:
  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 2/3 cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped (I quarter them)
For the frosting:
  • 8 oz. cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • 2 tbsp. heavy cream
For garnish: 
  • Oreo cookie crumbs 
  • 24 Oreo cookie halves
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

 Very good! Jesse wanted to help and overmixed the frosting but other than that they are delish!
I got the recipe here: http://annies-eats.com/2010/06/02/cookies-and-cream-cupcakes/
Funfetti Cupcakes
  • 1-1/4 cups AP flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 6 tbsp butter, room temperature
  • 1 large egg + 1 egg white, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk (I used almond milk)
  • 2 tbsp rainbow sprinkles
  1. Preheat oven to 350F.
  2. Line cupcake pan with paper liners.
  3. In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
  4. Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
  5. Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
I used my favorite Cream Cheese Frosting recipe and they were delish! Give them a try! 
Vanilla Cupcakes & Chocolate Frosting
This is where I got the cupcake recipe: http://lisa-is-hungry.blogspot.com/2010/07/im-barbie-girl-in-barbie-world.html
I have never had to fold egg whites in before and it was interesting, but a great tasting cupcake.
  • 1 3/4 cups (175 grams) sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) granulated white sugar, divided
  • 2 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) milk
  • 1/8 teaspoon cream of tartar
  1. Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners. In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl.Beat in the vanilla extract. Then,with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
  3. In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
  4. Evenly fill the 12 muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely.
This is where I got the frosting recipe: http://sweetandsavorytooth.com/?p=601
This is seriously the best chocolate frosting! I can never find good chocolate frosting recipes because I always end up having to melt some form of chocolate. But not this one! The taste and texture is perfect, especially for piping!
  • 2 3/4 cups powdered sugar
  • 6 tablespoons cocoa powder
  • 6 tablespoons softened butter
  • 5 tablespoons evaporated milk
  • 1 1/2 teaspoons vanilla
  1. In a medium bowl, sift together the powdered sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. 

Candy Corn Cupcakes

 http://thecurvycarrot.com/2010/09/20/candy-corn-cupcakes/

 For the cake:
  • 1 cup whole milk, room temperature
  • 6 large egg whites, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 and 1/4 cups cake flour
  • 1 and 3/4 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 12 pieces and softened
For the frosting:
  • 3 sticks unsalted butter, cut into chunks and softened
  • 3 tablespoons heavy cream
  • 2 and 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups confectioners’ sugar
1. For the cupcakes: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake liners.
3. Whisk the milk, egg whites, and extracts together in a small bowl.
4. In a large bowl, whisk the flour, sugar, baking powder, and salt together.
5. Using an electric mixer on medium-low speed, beat the butter, one piece at a time, into the flour mixture, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.
6. Beat in all but 1/2 cup of the milk mixture, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes. Reduce the mixer speed to low and slowly beat in the remaining 1/2 cup of the milk mixture until the batter looks slightly curdled, about 15 seconds.
7. Use a greased 1/4 cup measuring cup to pour the batter evenly into the cupcake liners.
8. Bake the cupcakes, switching and rotating the pans halfway through baking, for a total of 15-20 minutes. (Mine took about 20 minutes total).
9. Let the cupcakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting: Beat the butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1 to 2 minutes.
11. Reduce the mixer speed to medium-low and slowly add the confectioners’ sugar, and beat until incorporated and smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5 to 10 minutes.
12. Divide the frosting into three bowls and tint each with desired food coloring tint.
13. Using your pastry bag and desired tip, pipe the frosting in a cone-shape on the cupcakes…and voila!
Strawberry Cake

 The original recipe comes from:
http://www.jasonandshawnda.com/foodiebride/?p=1088
  • 3/4 cup strawberry puree, room temperature (follows)
  • 1/4 cup milk, at room temperature
  • 6 large egg whites, room temperature
  • 1 Tbsp vanilla extract
  • 2 1/4 cup cake flour, sifted
  • 1 3/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)
  1. Preheat oven to 350 degrees and prepare two 8 inch pans: line outside with heavy duty foil (I used Bake Even strips) and spray inside with baking spray with flour.
  2. In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
  3. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.
  4. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
  • Strawberry puree
    24oz frozen organic strawberries, thawed*
  • Thaw frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard. Place strawberries in a food processor or blender and puree.
  • * You most certainly can use non-organic and you can use fresh strawberries if you don’t have a stash of frozen strawberries in your freezer. Just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, or until nice and juicy. Place strawberries in a food processor or blender and puree.
  • Use leftover puree to fill the cake or fold into the frosting, if desired. It’s also fabulous spooned over ice cream… and eaten straight with a spoon.
  • Yields: Approx 1 1/4 cup strawberry puree
On this recipe I used my favorite vanilla buttercream frosting and homemade whipped cream (I put it in the middle of the two layers). I then took a box of strawberries (approx 16 oz/1 pound), I sliced 4-5 large ones thinly to add to the outside of the cake (pat them down with a paper towel before doing so). I also used 6 strawberries and dipped them in some melted white chocolate. YUM!
Orange Cake

It promises to be a very moist and crumbly cake and that is very true about this recipe... I am a big fan of orange so I like the flavor. Give it a try!
  • ½ cup + 1 tablespoon (127g) unsalted butter, softened
  • ¾ cup + 1 tablespoon (162g) caster sugar
  • 2 eggs
  • 1 ½ cups + 2 ½ tablespoons (225g) all purpose flour, sifted
  • 1 ¼ teaspoons baking powder, sifted
  • 1 tablespoon milk
  • finely grated zest of 1 large orange
  • 4 tablespoons orange juice

  1. Preheat the oven to 180°C/350°; butter a 9'x5' in loaf pan and line with baking paper; butter the paper as well.
  2. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add the eggs, one at a time, and beat well. Add the flour and baking powder and mix well. Add the milk, orange juice and zest and mix until smooth. Spoon the mixture into the prepared pan and bake for 55 minutes or until golden and cooked when tested with a skewer. Cool completely on a wire rack, then carefully unmold.

Lemon Glaze
140g icing sugar
3tbsp fresh squeezed lemon juice
 Glazed Lemon Bundt Cake
This recipe comes from: http://allrecipes.com/Recipe/Glazed-Lemon-Bundt-Cake/Detail.aspx

I haven't changed anything in the recipe except instead of butter and flouring the cake pan I buttered and sugared it. It makes it prettier than with flour. This was a delicious cake... We really enjoyed it.
  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 teaspoons lemon extract
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon grated lemon peel
  • GLAZE:
  • 1/4 cup lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon lemon extract
  • 3/4 cup sugar
  1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.
 Chocolate Cupcakes With Chocolate Frosting
       This recipe is HERSHEY'S "perfectly chocolate" cake.
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
  3. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
I used my trusty chocolate frosting recipe- http://lisa-is-hungry.blogspot.com/2010/07/im-barbie-girl-in-barbie-world.html

 Chocolate on chocolate, need I say more? :) Moist and loved by all!
Subscribe to: Posts (Atom)