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Posts Tagged ‘frosting’

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting {William’s 1st Birthday!}

Posted in Cakes & Cupcakes, Desserts, Parties & Entertaining, tagged , , , , , , on May 20, 2013 | 4 Comments »

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting

What a title!  This cake deserves every descriptive word in that title, and it was the perfect cake to celebrate my sweet boy’s first birthday.

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A few weeks ago William turned one, and we celebrated with a relaxed party at home with family and a few close friends.  I thought and thought about a party theme, and nothing seemed quite right, until I settled on a color theme.  I kept things simple, with a few colorful decorations and an easy menu of burgers and salads.  And of course, cake!

I found this cake recipe just two days before the party, and although it was a new recipe I just knew it would be perfect.  The cake was incredibly light and fluffy, and the frosting was sweet and full of delicious flecks of vanilla bean.  I doubled the cake recipe and was able to make a 2-layer, 8-inch cake, a smaller smash cake for William, plus 8 cupcakes with the leftover batter.  I also doubled the frosting recipe, but would have had plenty had I only made one-and-a-half recipes.

First Birthday Cake

The big cake (above)…and William’s smash cake (below)

First Birthday Smash Cake

We had warm weather on party day, which was great for grilling and eating outside in the backyard.  The menu included burgers, this pasta salad, fruit salad, and a green salad.  After dinner William opened his gifts, although he was more interested in playing with his toys than opening presents.  Big sister Julia did not mind because that meant she got to do lots of helping!

Monthly Photos

I printed out a photo of William from each month of his first year, starting with 2 days old and ending with a picture of him on the day of his first birthday.  Our guests enjoyed looking at the photos of William from his first year.  This was one of my favorite party decorations!

Monthly Photos

Birthday Banner

I just loved how this colorful birthday banner turned out.  I die-cut the letters out of red construction paper and cut squares out of cute patterned paper and solid color construction paper.  I rounded the corners of the squares and then attached it all together with double-sided tape.   I used mini clothespins to hang each piece of the sign to the ribbon- so easy!  I highly recommend this method as I’ve used the mini clothespins for every birthday banner I’ve made now and they are cute and very easy to work with.

Birthday Banner

Pinwheels in Buckets

To decorate the tables outside, I filled colorful buckets with sand and then placed a few pinwheels in each.  They were fun and festive!

First Birthday M & Ms

I also added color to the party with colorful balloons and mason jars filled with a first birthday candle and M&M’s.  I found this cute idea on Pinterest.

cake

I’m so glad I chose a colorful party theme, and William loved looking at all of the colorful decorations.  He dug right in to his smash cake, and very much enjoyed it!  (Don’t worry, we didn’t let him eat it all, even though it looks that way in the picture.)

Happy Birthday, William!  You are our little joy, full of so much personality and so many smiles.  We love you!

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting

Printable Recipe

Makes one 2-layer, 8-inch cake

Notes: I highly recommend using a kitchen scale to measure the ingredients by weight. Also be sure to allow time to let the eggs and milk come to room temperature.

Ingredients:

For the Vanilla Cake:

  • 5 large egg whites (150g), at room temperature
  • 1 whole egg, at room temperature
  • 1 cup whole milk, at room temperature
  • 2 ¼ tsp. pure vanilla extract
  • 3 cups (345g) cake flour, sifted
  • 2 cups (400g) sugar
  • 1 tbsp. plus 1 tsp (17g) baking powder
  • ¾ tsp. (5g) salt
  • 12 tbsp. (170g) unsalted butter, cold and cut into 24 pieces

For the Vanilla Bean Frosting:

  • 3 sticks plus 2 tbsp. (375g) unsalted butter, cut into cubes and softened
  • 3 tbsp. milk
  • Seeds scraped from one vanilla bean
  • 1 tsp. pure vanilla extract
  • Pinch of salt
  • 3 cups sifted (475g) confectioners’ sugar

Directions:

For the Vanilla Cake:

  1. Preheat oven to 350 degrees F. Butter two round 8-inch pans, line with parchment, then butter again and dust evenly with flour.
  2. In a medium bowl or liquid measuring cup, combine the egg whites, whole egg, ¼ cup of the milk, and the vanilla. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds, making sure it’s cold. Continue to mix on low speed until the mixture is a fine crumbly texture. Add the remaining ¾ cup milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 additions; beat on medium speed for 20 seconds after each addition. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated.
  5. Divide the batter between the two cake pans, spreading it evenly.
  6. Bake until a toothpick comes out with a few crumbs when inserted into the center, about 30 minutes. Be very careful to not over-bake. Check the cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small knife, and invert onto wire racks. Gently turn cakes back up, so the tops are up. Let cool completely before frosting.
  7. You can store the cooled cake at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 2 months. Wrap tightly in plastic wrap to store. It is best eaten the same day as baked.

For the Vanilla Bean Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for 8 minutes on medium speed. The butter will become very pale and creamy.
  2. Add the milk, vanilla bean seeds, vanilla extract, and salt and mix until combined. Add in the confectioners’ sugar and mix on low speed for 1 minute, and then on medium speed for 6 minutes. The frosting will be very light, creamy, and fluffy and is best used right away.

To Assemble the Cake:

  1. Place bottom cake layer on a cake plate and spread 1 cup of frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.
  2. Remove from refrigerator and apply a final “coat” of frosting.

Source: Sweetapolita, who adapted the cake recipe from Rose Levy Beranbaum and the frosting recipe from Donna Hay.

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Mini Soft Frosted Sugar Cookies

Posted in Cookies, Desserts, tagged , , , , on June 14, 2012 | 2 Comments »

Sometimes, you want a sugar cookie, but don’t want to go through the process of rolling out dough, cutting out shapes, and decorating. For those times, these soft frosted sugar cookies are the perfect solution. They’re quick and easy to make, and turn out just as cute as decorated sugar cookies, especially if you add some fun sprinkles.

The cookies are super soft and just about melt in your mouth. I’ve made them a couple of times now, and this last time I made them in mini size. I like the mini size so much better than the large cookies; they are just the right size for snacking. The large cookies, while delicious, were a bit much to eat in one sitting.

These cookies are fun to make and eat, and can be decorated differently to highlight different seasons and holidays. You can color the frosting with food coloring, or leave it white like I did and use sprinkles to add some color. Decorated with white frosting, and red, white and blue sprinkles, these cookies would make a festive Fourth of July treat!

 One year ago:  Chocolate Chip Cookie Dough Cheesecake Bars

Mini Soft Frosted Sugar Cookies

Printable Recipe

Makes about 5 dozen mini cookies

Ingredients:

For the cookies:

  • 4 1/2 cups all-purpose flour
  • 4 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 5 tsp. vanilla extract

For the frosting:

  • 5 cups confectioners’ sugar, sifted
  • 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
  • 1 tbsp. vanilla extract
  • 7-8 tbsp. milk (plus more as needed)
  • Food coloring (optional)
  • Sprinkles (optional)

Directions:

  1. To make the cookies, in a medium bowl combine the flour, baking powder, and salt, and whisk to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
  2. When you are ready to bake the cookies, line baking sheets with parchment paper. Preheat the oven to 350 degrees F. Scoop a tablespoon of dough and roll into a ball. Place the ball on the prepared baking sheet and flatten slightly. Repeat with the remaining dough, spacing the cookies at least 2 inches apart. Bake about 9-11 minutes or until just set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
  3. To frost the cookies, place the sifted confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk if necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.

Source: adapted from Annie’s Eats.

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Oreo Cookie Cupcakes

Posted in Cakes & Cupcakes, Desserts, tagged , , , , , on January 10, 2012 | 2 Comments »

Oreo Cookie Cupcakes

If you love Oreo cookies, then these are the cupcakes for you. To start, half of an Oreo is hidden at the bottom of the cupcake. Then, chopped Oreo pieces are mixed into a delicious cupcake base. Finally, the cupcakes are topped with Oreo whipped cream and half of an Oreo cookie. These cupcakes are definitely indulgent, but I’m sure you won’t have any trouble finding friends to share them with!

One year ago: Vanilla Ice Cream, Philadelphia-Style

Oreo Cookie Cupcakes

Printable Recipe

Makes 24 cupcakes

Ingredients:

For the cupcakes:

  • 24 Oreo halves, with cream filling attached
  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 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

For the frosting:

  • 1 3/4 cups plus 2 tbsp. whipping cream
  • 3 tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • 6 tbsp. Oreo cookie crumbs

For garnish:

  • 24 Oreo cookie halves

Directions:

  1. Preheat the oven to 350 degrees F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up.
  2. In a medium bowl, combine the flour, baking powder, and salt. Whisk to blend and set aside.
  3. 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 add the remaining dry ingredients.
  4. 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, and then transfer to a wire rack to cool completely.
  5. To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
  6. Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

Recipe from Cooking with Karen, adapted from Annie’s Eats

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Banana Cake with Vanilla Frosting

Posted in Cakes & Cupcakes, Desserts, tagged , , , on October 17, 2011 | 15 Comments »

Banana Cake with Vanilla Frosting

This is my second month participating in The Secret Recipe Club. Each month, participating bloggers are assigned another blog, and you choose a recipe from that blog to make and blog about. Until the posting day, you keep secret which blog you are assigned. This month I was assigned the blog ButterYum. ButterYum is written by Patricia, a mom of 4, and has many delicious recipes for everything from main dishes to appetizers to baked goods.

After looking through many of Patricia’s recipes, I decided on one that had initially caught my eye, a banana cake with vanilla frosting. The original recipe calls for using vanilla bean paste in the frosting so that you have vanilla bean frosting, but I didn’t have any on hand. As Patricia suggested, I used vanilla extract instead and it made a good substitute. The banana cake is moist and full of banana flavor, and the vanilla frosting adds a little extra sweetness to make this more like a cake than banana bread. Having never made a banana cake before, I enjoyed having something a little different to snack on with my evening cup of tea.

One year ago:  Dulce de Leche Cheesecake Squares

Banana Cake with Vanilla Frosting

Printable Recipe

Makes 9 servings (one 8 x 8 or 9 x 9-inch pan)

Ingredients:

For the cake:

  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 egg
  • 2 tbsp. butter, softened
  • 2-3 mashed super ripe bananas (about 3/4 cup)
  • 1 tsp. pure vanilla extract
  • 1 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda

For the frosting:

  • 2 tbsp. butter, softened
  • 1/4 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 1 1/4 cups confectioner’s sugar

Directions:

  1. Preheat the oven to 375 degrees F (or 350 degrees F if using a glass pan).
  2. Cream together the sugar, sour cream, egg, and 2 tablespoons softened butter. Add mashed bananas and 1 teaspoon vanilla extract and mix to combine. Add flour, salt, and baking soda; mix well. Pour into greased pan.
  3. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  4. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectioner’s sugar until smooth. Slowly add the heavy cream; stir until smooth. Stir in the vanilla extract until fully incorporated. Spread on cooled cake.

Recipe very slightly adapted from ButterYum

 


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Vanilla Bean Cupcakes with Raspberry Filling

Posted in Cakes & Cupcakes, Desserts, tagged , , , , on July 31, 2011 | 3 Comments »

Vanilla Bean Cupcakes with Raspberry Filling

I made these vanilla bean cupcakes for my sister, Karen’s, baby shower. They ended up being some of the best cupcakes I’ve ever tasted: a moist, light, vanilla bean cake with a sweet raspberry filling. For the frosting I used an easy vanilla buttercream that’s not overly sweet or buttery (just be sure to beat the frosting for the full 4 minutes called for in the recipe to get the right texture and flavor). The frosting recipe follows the cupcake recipe below.

This cake batter takes more time than your typical cupcake batter, but the result is well worth the extra effort. If you can call a cake batter beautiful, this one is it: extremely smooth & silky, with flecks of vanilla bean throughout.

This recipe is one that I will turn to again and again. The vanilla bean seeds and raspberry filling make these cupcakes fancy enough to serve when you’re entertaining for a special occasion. I hope you enjoy these cupcakes as much as we did!

One year ago:  Tortellini with Spinach, Red Onion, and Pine Nuts

Vanilla Bean Cupcakes with Raspberry Filling

Printable Recipe

Makes about 30 cupcakes

Note: The raspberry filling needs to chill before you can use it, so be sure to plan ahead.

Ingredients:

For the cupcakes:

  • 3 cups cake flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 vanilla bean
  • 1 cup unsalted butter, cubed and softened to room temperature
  • 2 cups sugar
  • 5 large eggs, at room temperature
  • 1 1/4 cups buttermilk, at room temperature
  • 1 tbsp. pure vanilla extract

For the raspberry filling:

  • 1 (12 oz.) bag frozen raspberries, thawed
  • 1/4 cup sugar
  • 1 tbsp. cornstarch

Directions:

  1. To make the cupcakes, preheat oven to 350 degrees F. Line two muffin tins with paper liners and set aside.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the bowl of a stand mixer, fitted with the paddle attachment. Split the vanilla bean lengthwise, and scrape the seeds into the butter; discard the pod (or reserve for another use). Beat for 3 minutes on medium-high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
  3. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
  4. Spoon the batter into the prepared muffin tin, filling each cup only half full. Tap the pan on the counter a few times to break up any air bubbles and level the tops of the cupcakes. Bake 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out mostly clean, with a few moist crumbs attached.  Bake additional batter in another muffin tin lined with cupcake liners.
  5. Cool cupcakes in pan on a wire rack for 10 minutes; remove from pan and cool completely on wire rack.
  6. To make the raspberry filling, puree the thawed raspberries in a blender or food processor. Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds. Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils. Once it has thickened, remove the pan from the heat. Chill before using.
  7. To assemble the cupcakes, use a small paring knife to cut a small wedge out of the top center of each cupcake. Place the raspberry filling in a piping bag fitted with a small tip. (I used a tip specifically for injecting fillings, but any tip with a small opening should work.) Pipe about a teaspoon of filling into each cupcake. Frost cupcakes as desired. Store cupcakes in the refrigerator. Let them come to room temperature for about 45 minutes before serving.

Note:  You can also use the vanilla bean cupcake recipe to make a layer cake by pouring the batter into two 8-inch square pans, buttered and lined with parchment paper.  Bake cake for 45-50 minutes.  Let cake cool completely in the pans before removing the cakes and frosting.

Cupcake recipe adapted from Confections of a Foodie Bride. Raspberry filling recipe from Cooking with Karen and Annie’s Eats.

Vanilla Buttercream Frosting

Makes 3 cups of frosting; enough for about 24 cupcakes

Ingredients:

  • 20 tbsp. (2 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar (10 ounces)
  • Pinch of table salt
  • 2 tsp. vanilla extract
  • 2 tbsp. heavy cream

Directions:

  1. In standing mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
  2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
  3. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Note: Frosting should be stored in the refrigerator.

Recipe from The Way the Cookie Crumbles, originally from Cook’s Illustrated, April 2007.

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Vanilla Cupcakes with Chocolate Buttercream Frosting

Posted in Cakes & Cupcakes, Desserts, tagged , , on May 18, 2011 | 3 Comments »

Vanilla Cupcakes with Chocolate Buttercream Frosting

This is a fairly simple recipe, and yet it yields some amazingly delicious vanilla cupcakes. I made these to celebrate a family member’s birthday, and they were much enjoyed by all. This will now be the recipe that I turn to whenever I’m looking for the classic combination of a vanilla cupcake with chocolate frosting. The cupcakes are moist and light, and the frosting is rich, sweet, and chocolatey.

If I’d had some colorful sprinkles in my cupboard when I made these, I would have sprinkled them on, but unfortunately all I had was holiday-themed red and green (which didn’t seem quite right in the middle of May. :) Note to self: buy some pretty sprinkles!) However, I did have some cute cupcake liners that I had recently purchased at Sur la Table, which made for a pretty presentation.

One year ago: Thick and Chewy Triple Chocolate Cookies

Vanilla Cupcakes with Chocolate Buttercream Frosting

Printable Recipe

Makes 24 cupcakes (recipe can be halved)

Vanilla Cupcakes

Ingredients:

  • 1 ½ cups self-rising flour  (You can purchase this at the grocery store, or use the recipe below)
  • 1 ¼ cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees.  Line 24 muffin tins with cupcake papers.
  2. In a small bowl, combine the self rising flour and all-purpose flour; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
  4. Add the sugar gradually and beat for 3 minutes or until fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla.
  7. With each addition, beat until the ingredients are incorporated, but do not overbeat.  Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  8. Spoon the batter into the cupcake liners, filling about 3/4 full.
  9. Bake in a 350° oven for 20-25 minutes (a toothpick inserted in the center should come out clean).
  10. Cool the cupcakes in the muffin tin for 15 minutes.  Remove from the tins and cool completely on a wire rack before icing. Store leftover cupcakes in the refrigerator. Let come to room temperature for 30-45 minutes before serving.

Recipe from Cooking with Karen, originally adapted from The Complete Magnolia Bakery Cookbook

Chocolate Buttercream Frosting

Ingredients:

  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 2 tablespoons whole milk
  • 9 ounces semisweet chocolate, melted and cooled to lukewarm
  • 1 teaspoon vanilla extract
  • 2 ¼ cups sifted powdered (confectioners’) sugar

Directions:

  1. In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy.
  2. Add the milk carefully and beat until smooth.
  3. Add the melted chocolate and beat well for 2 minutes.
  4. Add the vanilla and beat for 3 minutes.
  5. Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.

Makes enough frosting to frost 24 cupcakes or a 9-inch two layer cake.

**For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

Recipe from Cooking with Karen, originally from The Complete Magnolia Bakery Cookbook

Self Rising Flour

Makes 1 1/2 cups of self-rising flour

Ingredients:

  • 1 ½  cups all-purpose flour
  • ¾ teaspoon salt
  • 2 ¼ teaspoons baking powder

Directions: 

Sift together the flour, salt, and baking powder.

Recipe from All Recipes

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Dulce de Leche Cupcakes

Posted in Cakes & Cupcakes, Desserts, tagged , , on May 9, 2011 | 4 Comments »

Dulce de Leche Cupcakes

If you are a caramel fan, then you will love these cupcakes. The caramel flavor comes through in the frosting, which is a mixture of butter, cream cheese, powdered sugar, and of course, dulce de leche. Dulce de leche is a milk caramel sauce made by slowly heating sweetened milk. It is possible to make your own dulce de leche, but I prefer to buy it at the grocery store. (In my store, I find it in the Hispanic foods aisle.) I’ve used dulce de leche before to make these Dulce de Leche Cheesecake Squares, which you must try if you haven’t already; they are so, so good.

In these Dulce de Leche Cupcakes, the cupcakes themselves get a bit of caramel flavor from brown sugar in the batter. The cupcakes are more dense like a pound cake than light and fluffy like your typical cake, but they go really well with the sweet caramel-y frosting. I’ll definitely be making these again.

The recipe below yields two dozen cupcakes, which is many more than I need unless I am making them for entertaining or sharing with a large group. I halved the recipe to yield 1 dozen cupcakes. The only part that is a little tricky is that when you halve the recipe you need to use 1 1/2 eggs in the batter. It isn’t as difficult as it sounds to get 1 1/2 eggs. Here’s what I did:

  1. Crack one egg into a liquid measuring cup. Beat it slightly with a fork to break the egg apart, and then look to see the liquid volume of that one egg. In my case, it was about 1/4 cup. So, you can figure that 1 1/2 eggs would be halfway between 1/4 and 1/2 cups (which is 3/8 cup if you want to be technical about it).
  2. Crack a second egg into a small bowl and whisk to break it up. Slowly pour part of the second egg into the liquid measuring cup with the first egg until it reaches your needed volume. That wasn’t too hard, was it?

One year ago:  Cobb Salad

Dulce de Leche Cupcakes

Printable Recipe

Makes about 2 dozen cupcakes

Ingredients:

For the Cupcakes:

  • 3 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 1/2 cups buttermilk

For the Frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3/4 cup dulce de leche
  • 1/4 teaspoon salt
  • 2 to 3 cups powdered sugar

Directions:

  1. Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line two cupcake pans with paper liners. Set aside.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium speed for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Scrape down the sides of the bowl as necessary. Beat in vanilla extract.
  4. Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to overmix.
  5. Divide the batter between the prepared cupcake pans, filling each liner about 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let rest in the cupcake pans for about 5 minutes before removing to a wire rack to cool completely before frosting.
  6. To make the frosting, place the cream cheese in the bowl of a stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting. Cupcakes will stay fresh, stored in the refrigerator, for two days. Let come to room temperature before serving.

Recipe from Joy the Baker

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Dark Chocolate Cupcakes with Chocolate Fudge Frosting

Posted in Cakes & Cupcakes, Desserts, tagged , , on February 22, 2011 | 4 Comments »

Dark Chocolate Cupcakes with Chocolate Fudge Frosting

These cupcakes were my first attempt at piping frosting using a decorating tip and piping bag. While they aren’t perfect, I think I did pretty good on my first try! Now I’m thinking I need to bake some more cupcakes soon, so I can practice my piping skills and try out some other fun decorating tips. :)

I love this cupcake recipe. It is quick and easy to mix up the cupcake batter, using only two bowls and a whisk. The recipe produces a moist and light textured chocolate cupcake. The chocolate fudge frosting is creamy with a rich chocolate flavor; it is definitely one of, if not the, best chocolate frosting I’ve tried.

Dark Chocolate Cupcakes with Chocolate Fudge Frosting

Printable Recipe

Makes 12 cupcakes

Ingredients:

  • 1 1/8 cups all-purpose flour
  • ¼ cup Ghirardelli unsweetened cocoa powder
  • 1 ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated white sugar
  • ½ cup whole milk plus 2 tablespoons whole milk
  • 1/3 cup strong brewed coffee or espresso
  • ½ cup unsalted butter, melted

Directions:

  1. Preheat the oven to 350 degrees F.  Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
  2. To make the cupcakes, sift together the flour, cocoa, baking soda, and salt in a small bowl.
  3. In a medium bowl, whisk together the egg, brown sugar, and white sugar.  Whisk in the milk, coffee, and melted butter.  Then whisk in the dry ingredients.
  4. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  5. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean.  Cool in the pan for 10 minutes.  Remove the cupcakes from the pan and continue to cool on a wire rack to room temperature.

Recipe from Cooking with Karen, originally from All Recipes

Chocolate Fudge Frosting

Ingredients:

  • 4 ounces unsweetened chocolate, coarsely chopped
  • ½ cup + 1 Tbsp. unsalted butter, room temperature
  • 1 1/3 cups confectioners’ (powdered) sugar, sifted
  • 1 ½ teaspoons pure vanilla extract
  • 1-2 tablespoons milk

Directions:

  1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.  Remove from the heat and let cool to room temperature.
  2. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute).  Add the sugar and beat until it is light and fluffy (about 2 minutes).  Beat in the vanilla extract.  Add the melted chocolate and 1 tablespoon of milk and beat on low speed until incorporated.  Increase the speed to medium-high and beat until the frosting is smooth and glossy, about 2-3 minutes.  (If frosting is too thick, add another tablespoon of milk and beat until desired consistency is reached.)

Note: I only had enough frosting to frost 9 of my cupcakes, so if you want a lot of frosting on your cupcakes, I suggest making 1 1/2 frosting recipes for 12 cupcakes.

Recipe from Cooking with Karen, originally adapted from Joy of Baking

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Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Posted in Cakes & Cupcakes, Desserts, Sauces, tagged , , , , , , on December 3, 2010 | 1 Comment »

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

If you are looking for a simple yet delicious dessert to bring to a holiday get together, look no further. This spiced applesauce cake has hints of cinnamon, ginger, and cloves. If you enjoy cream cheese frosting, then you will love how the sweet, cinnamon frosting complements the moist apple cake. I just made this cake last weekend, and I’m already looking for another occasion to make it again.

I made homemade applesauce for my cake, but you could also use store-bought if you are short on time. I’ve included simple directions for making homemade applesauce below.

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Ingredients:

For cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup walnuts (optional), toasted, cooled, and chopped

For Frosting:

  • 5 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/4 teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • 1/2 teaspoon cinnamon

Directions:

Preheat oven to 350°F with rack in middle of oven. Butter an 8- or 9-inch square cake pan, or spray with cooking spray.

Make the cake:

  1. Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will bake up perfectly in the end.
  2. Spread batter evenly in pan and bake until golden brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make the frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake. Keep frosted cake in the fridge.

Recipe from Smitten Kitchen, originally adapted from Gourmet.com

Homemade Applesauce

Ingredients:

  • 3 pounds apples, peeled, cored, and chopped into large chunks
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup water

Directions:

Place apples, cinnamon, and water in a small saucepan. Cover and bring to a boil. Reduce the heat and simmer until apples are very soft, about 25-30 minutes. Cool, then puree in food processor until smooth.

Loosely based upon a recipe from Smitten Kitchen

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Chocolate Chip Cookie Cupcakes & Cookie Dough Frosting

Posted in Cakes & Cupcakes, Desserts, tagged , , , on May 2, 2010 | 2 Comments »

Chocolate Chip Cookie Cupcakes & Cookie Dough Frosting

I had been wanting to make these cupcakes ever since I saw them on Cooking with Karen. The cupcakes are delicious, and the frosting tastes just like chocolate chip cookie dough. Yum! I will definitely be making these cupcakes again!

Recipes from Cooking with Karen, adapted from Annie’s Eats

I had fun decorating the cupcakes a few different ways, using chocolate sprinkles, shaved dark chocolate, and chocolate chips.

Chocolate Chip Cookie Cupcakes

Ingredients

  • 3 sticks unsalted butter, at room temperature
  • 1 ½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips (semisweet or bittersweet)

Directions

  1. To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.
  3. Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Yield: 24 cupcakes; Cupcake recipe can be halved to yield 12 cupcakes.

Cookie Dough Frosting

Ingredients

  • 3 sticks unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 3½ cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ tsp. salt
  • 3 tbsp. milk
  • 2½ tsp. vanilla extract

Directions

  1. To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.
  2. Frost the cupcakes as desired, sprinkling with mini chocolate chips and grated chocolate for decoration.

For decoration: Mini or regular chocolate chips, shaved chocolate, chocolate sprinkles.

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