Donut Ingredients:
1 cup cake flour, sifted
1/4 cup plus 2 T sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 2 T buttermilk
1 egg
1 T melted butter
Preheat oven to 400 degrees. Spray donut pan(s) with non-stick cooking spray.
In a large mixing bowl, sift together the cake flour, sugar, baking powder, cinnamon, and salt. Add buttermilk, egg, and butter. Beat until just combined. Fill each donut cup 1/2 full, approximately 2 T batter for mini donuts, or 3 T for regular donuts.
Bake mini donuts for 5-6 minutes, and regular donuts for 7-8 minutes, or until the tops spring back when touched. Invert donut pan over cooling rack on top of baking sheet. Let donuts cool slightly before glazing or coating in cinnamon/sugar.
Cinnamon Glaze:
1 cup powdered sugar
3 T milk
1/2 tsp cinnamon
In a small bowl, stir together all ingredients. Dip each donut in glaze on both sides. Return to cooling rack. Let dry and repeat process for double glaze.
Cinnamon/Sugar Coating:
4 T melted butter, in small bowl
4 T sugar and 1/2 tsp cinnamon, mixed together in small bowl
Dip each donut in the melted butter on both sides, then roll around in cinnamon/sugar coating. Return to cooling rack to set up. This will coat 1/2 batch of donuts, so double if using on all donuts.
Enjoy!
Showing posts with label Muffins/Cakes. Show all posts
Showing posts with label Muffins/Cakes. Show all posts
Bakery Style Jumbo Blueberry Streusel Muffins
Muffin Ingredients:
3 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray or use liners. Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk. Batter will be really thick. Carefully fold in 1 cup of the fresh blueberries. Fill the muffin tins 3/4 of the way full. Press the remaining 1/2 cup fresh blueberries into the top of each muffin.
Streusel Topping:
2 T cold butter, cut into small pieces
1/4 cup white OR brown sugar (I used brown)
2 T flour
In a small bowl, use a fork or pastry cutter to mix together all topping ingredients until mixture resembles coarse crumbs. Sprinkle over top of muffins.
Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean. Serve warm and store leftovers in an airtight container. Enjoy!
3 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray or use liners. Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk. Batter will be really thick. Carefully fold in 1 cup of the fresh blueberries. Fill the muffin tins 3/4 of the way full. Press the remaining 1/2 cup fresh blueberries into the top of each muffin.
Streusel Topping:
2 T cold butter, cut into small pieces
1/4 cup white OR brown sugar (I used brown)
2 T flour
In a small bowl, use a fork or pastry cutter to mix together all topping ingredients until mixture resembles coarse crumbs. Sprinkle over top of muffins.
Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean. Serve warm and store leftovers in an airtight container. Enjoy!
Blueberry Cinnamon Cake Donuts with Vanilla Glaze
Donut Ingredients:
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries
Preheat oven to 325 degrees. Spray a donut or muffin pan with non-stick cooking spray.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon). In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water). Add the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blueberries.
Pour batter into the donut pan 2/3 of the way full. Bake for 16-18 minutes, or until puffed up and springs back to the touch.
Vanilla Glaze:
1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency
Invert donuts onto a cooling rack placed over a cookie sheet. Drizzle glaze over top and serve warm. Enjoy!
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries
Preheat oven to 325 degrees. Spray a donut or muffin pan with non-stick cooking spray.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon). In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water). Add the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blueberries.
Pour batter into the donut pan 2/3 of the way full. Bake for 16-18 minutes, or until puffed up and springs back to the touch.
Vanilla Glaze:
1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency
Invert donuts onto a cooling rack placed over a cookie sheet. Drizzle glaze over top and serve warm. Enjoy!
Glazed Chocolate Cake Donuts
Donut Ingredients:
2 3/4 cups Devil's Food cake mix
2 T unsalted butter, melted
3/4 cup buttermilk
2 eggs
Preheat oven to 400 degrees. Spray donut pan with non-stick cooking spray.
In a large stand mixer bowl, add all ingredients and mix on medium speed for 1 minute until smooth. Transfer batter into large resealable bag, snip the corner, and pipe into donut pan, filling 2/3 of the way full. Note: This recipe makes 12 donuts, so you will need to make in two batches if you only have one donut pan like me.
Bake for 9 minutes, or until donuts have risen and spring back to touch. Let cool in pan for 2 minutes, then turn pan upside down over parchment paper. Let donuts cool while you make the glaze.
Vanilla Glaze Ingredients:
4 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
In a medium saucepan over low heat, add all ingredients and stir until smooth. Place a donut into vanilla glaze, flip over, and use spatula to help glaze sides of donut. Carefully lift out glazed donut with spatula and place back on wax paper. Quickly add sprinkles before the glaze dries. Repeat with all donuts. Let glaze dry completely before serving. Enjoy!
2 3/4 cups Devil's Food cake mix
2 T unsalted butter, melted
3/4 cup buttermilk
2 eggs
Preheat oven to 400 degrees. Spray donut pan with non-stick cooking spray.
In a large stand mixer bowl, add all ingredients and mix on medium speed for 1 minute until smooth. Transfer batter into large resealable bag, snip the corner, and pipe into donut pan, filling 2/3 of the way full. Note: This recipe makes 12 donuts, so you will need to make in two batches if you only have one donut pan like me.
Bake for 9 minutes, or until donuts have risen and spring back to touch. Let cool in pan for 2 minutes, then turn pan upside down over parchment paper. Let donuts cool while you make the glaze.
Vanilla Glaze Ingredients:
4 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
In a medium saucepan over low heat, add all ingredients and stir until smooth. Place a donut into vanilla glaze, flip over, and use spatula to help glaze sides of donut. Carefully lift out glazed donut with spatula and place back on wax paper. Quickly add sprinkles before the glaze dries. Repeat with all donuts. Let glaze dry completely before serving. Enjoy!
Banana~Strawberry Chocolate Chip Muffins
Ingredients:
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
1 egg
1/2 cup vanilla or plain yogurt
2 tsp vanilla extract
1 1/2 cups ripe bananas, mashed (about 3 large)
1 cup chocolate chips (semi-sweet or milk chocolate), 1/4 cup reserved for top
1 1/2 cups chopped strawberries, 1/4 cup reserved for top
Preheat oven to 350 degrees. Line muffin pans with 21 liners or spray with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the butter, egg, yogurt, vanilla, and bananas. Add to the dry ingredients and stir to combine.
Toss 3/4 cup of the chocolate chips with 1 T flour. Add to the muffin batter and stir to combine. Carefully fold in 1 1/4 cups of the chopped strawberries. Use a ice cream scoop to fill the muffin liners 2/3 of the way full. Top the muffins with the reserved strawberries and chocolate chips.
Bake for 18-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack. Enjoy!
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
1 egg
1/2 cup vanilla or plain yogurt
2 tsp vanilla extract
1 1/2 cups ripe bananas, mashed (about 3 large)
1 cup chocolate chips (semi-sweet or milk chocolate), 1/4 cup reserved for top
1 1/2 cups chopped strawberries, 1/4 cup reserved for top
Preheat oven to 350 degrees. Line muffin pans with 21 liners or spray with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the butter, egg, yogurt, vanilla, and bananas. Add to the dry ingredients and stir to combine.
Toss 3/4 cup of the chocolate chips with 1 T flour. Add to the muffin batter and stir to combine. Carefully fold in 1 1/4 cups of the chopped strawberries. Use a ice cream scoop to fill the muffin liners 2/3 of the way full. Top the muffins with the reserved strawberries and chocolate chips.
Bake for 18-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack. Enjoy!
Banana Blueberry Strawberry Muffins with Oat Streusel Topping
Muffin Ingredients:
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 egg
6 T butter, melted
2 tsp pure vanilla extract
1 cup blueberries
3/4 cup strawberries, hulled and quartered
Preheat oven to 350 degrees. Spray a muffin tin with non-stick cooking spray.
In a large bowl, stir together the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.
In a separate bowl, stir together mashed bananas, sugar, egg, melted butter, and vanilla extract. Carefully fold in the blueberries.
Use an ice cream scoop to fill 10 muffin cups 3/4 of the way full. Push 5 strawberry pieces into the top of each muffin. Prepare streusel topping.
Oat Streusel Topping:
2 T old fashioned oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 T all purpose flour
2 T cold butter, diced
In a small bowl, add all ingredients and cut in butter until mixture resembles cornmeal. Sprinkle over each muffin.
Bake muffins for 20-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to wire rack to continue to cool. I recommend serving warm on big family platter. Enjoy!
Store at room temperature on plate covered with foil since they are so moist. Although, there might not be any leftovers
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 egg
6 T butter, melted
2 tsp pure vanilla extract
1 cup blueberries
3/4 cup strawberries, hulled and quartered
Preheat oven to 350 degrees. Spray a muffin tin with non-stick cooking spray.
In a large bowl, stir together the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.
In a separate bowl, stir together mashed bananas, sugar, egg, melted butter, and vanilla extract. Carefully fold in the blueberries.
Use an ice cream scoop to fill 10 muffin cups 3/4 of the way full. Push 5 strawberry pieces into the top of each muffin. Prepare streusel topping.
Oat Streusel Topping:
2 T old fashioned oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 T all purpose flour
2 T cold butter, diced
In a small bowl, add all ingredients and cut in butter until mixture resembles cornmeal. Sprinkle over each muffin.
Bake muffins for 20-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to wire rack to continue to cool. I recommend serving warm on big family platter. Enjoy!
Store at room temperature on plate covered with foil since they are so moist. Although, there might not be any leftovers
Mini Banana Bread Loaves
Ingredients:
3 bananas, smashed
1 banana, diced
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a mini loaf pan with non-stick cooking spray.
In a large stand mixer bowl, beat together the smashed bananas, granulated sugar, and brown sugar. Add the melted butter and mix well. Add the eggs and vanilla extract and mix. Sift the flour, baking soda, salt, and cinnamon into the wet ingredients. Turn mixer on just to combine.
Pour mini muffin loaves 3/4 of the way full into prepared pan. You will have a little batter leftover. I made a jumbo banana muffin also! Bake for 28-32 minutes, or until tester comes out clean. Enjoy!
3 bananas, smashed
1 banana, diced
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a mini loaf pan with non-stick cooking spray.
In a large stand mixer bowl, beat together the smashed bananas, granulated sugar, and brown sugar. Add the melted butter and mix well. Add the eggs and vanilla extract and mix. Sift the flour, baking soda, salt, and cinnamon into the wet ingredients. Turn mixer on just to combine.
Pour mini muffin loaves 3/4 of the way full into prepared pan. You will have a little batter leftover. I made a jumbo banana muffin also! Bake for 28-32 minutes, or until tester comes out clean. Enjoy!
Super Moist Chocolate Cupcakes
Cupcake Ingredients:
1 cup sugar
1 cup brown sugar, not packed
1 3/4 cup all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat the oven to 350 degrees. Line 2 cupcake pans with 24 liners. Sift together dry ingredients into a large stand mixer bowl. Add the eggs, milk, oil, and vanilla extract. Beat for two minutes, scraping the sides as needed. Add the boiling water and beat just until blended. The batter will be watery.
Pour the batter into a large measuring cup or bowl with a spout. Evenly pour the batter into the cupcake liners. Bake for 18-20 minutes, or until the center of the cupcakes spring back when touched. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Chocolate Frosting:
4 T unsalted butter, softened
4 T Crisco shortening
1 tsp vanilla extract
3 1/2 cups powdered sugar, sifted
7 tsp unsweetened cocoa powder, sifted
1/4 cup milk - approximately
In a large stand mixer bowl, beat together the butter and Crisco until creamy, about 2 minutes. Add the vanilla and beat to combine. Sift the powdered sugar and cocoa powder into the creamed butter mixture. Slowly add in the milk, a little at a time, until the right consistency. If you are piping the frosting, it needs to be thick. Beat for 3 minutes until light and fluffy. Pipe onto cooled cupcakes and decorate. Enjoy!
1 cup sugar
1 cup brown sugar, not packed
1 3/4 cup all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat the oven to 350 degrees. Line 2 cupcake pans with 24 liners. Sift together dry ingredients into a large stand mixer bowl. Add the eggs, milk, oil, and vanilla extract. Beat for two minutes, scraping the sides as needed. Add the boiling water and beat just until blended. The batter will be watery.
Pour the batter into a large measuring cup or bowl with a spout. Evenly pour the batter into the cupcake liners. Bake for 18-20 minutes, or until the center of the cupcakes spring back when touched. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Chocolate Frosting:
4 T unsalted butter, softened
4 T Crisco shortening
1 tsp vanilla extract
3 1/2 cups powdered sugar, sifted
7 tsp unsweetened cocoa powder, sifted
1/4 cup milk - approximately
In a large stand mixer bowl, beat together the butter and Crisco until creamy, about 2 minutes. Add the vanilla and beat to combine. Sift the powdered sugar and cocoa powder into the creamed butter mixture. Slowly add in the milk, a little at a time, until the right consistency. If you are piping the frosting, it needs to be thick. Beat for 3 minutes until light and fluffy. Pipe onto cooled cupcakes and decorate. Enjoy!
Strawberry Country Cake
Cake Ingredients:
1 1/2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1 tsp vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1 tsp baking soda
1/4 tsp salt
Filling Ingredients:
1 pint heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 lb. strawberries, hulled and sliced
Preheat oven to 350 degrees. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
In a large stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the sour cream, zests, and vanilla and mix well, scraping the bowl as needed.
In a separate bowl, sift together the flour, corn starch, baking soda, and salt. Slowly add to the wet ingredients and mix just until combined and smooth.
Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 30-40 minutes, or until toothpick in center of cake comes out clean. Let cool in the pan for 20 minutes. Run a knife around the edges of pans and invert cakes onto a wire rack to cool completely.
You can make the filling while the cakes cool. In a large stand mixer, use a whisk attachment to whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue to whip until firm peaks form.
Slice one of the cakes in half with a long serrated knife. Place the bottom half onto a cake plate, spread with 1/2 of the whipped cream, and add a layer of strawberries. Place the top half of cake onto strawberries, spread with the remaining whipped cream, and decorate with strawberries. Dust with powdered sugar and serve. Enjoy!
Note: Cover leftovers with plastic wrap and store in the refrigerator. The extra cake can be wrapped in plastic wrap, then in foil, and stored in the freezer.
1 1/2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1 tsp vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1 tsp baking soda
1/4 tsp salt
Filling Ingredients:
1 pint heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 lb. strawberries, hulled and sliced
Preheat oven to 350 degrees. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
In a large stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the sour cream, zests, and vanilla and mix well, scraping the bowl as needed.
In a separate bowl, sift together the flour, corn starch, baking soda, and salt. Slowly add to the wet ingredients and mix just until combined and smooth.
Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 30-40 minutes, or until toothpick in center of cake comes out clean. Let cool in the pan for 20 minutes. Run a knife around the edges of pans and invert cakes onto a wire rack to cool completely.
You can make the filling while the cakes cool. In a large stand mixer, use a whisk attachment to whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue to whip until firm peaks form.
Slice one of the cakes in half with a long serrated knife. Place the bottom half onto a cake plate, spread with 1/2 of the whipped cream, and add a layer of strawberries. Place the top half of cake onto strawberries, spread with the remaining whipped cream, and decorate with strawberries. Dust with powdered sugar and serve. Enjoy!
Note: Cover leftovers with plastic wrap and store in the refrigerator. The extra cake can be wrapped in plastic wrap, then in foil, and stored in the freezer.
Blueberry Cheesecake Cupcakes
Crust Ingredients:
1 1/2 cups crushed honey graham crackers
4 T unsalted butter, melted
1 tsp cinnamon
3 T sugar
Preheat the oven to 325 degrees. Line cupcake tins with paper liners (makes 32). In a small bowl, combine graham cracker crumbs, melted butter, cinnamon, and sugar using a fork. Press 1 T mixture into the bottom of each cupcake liner (I used more) and press firmly to pack (I used a shot glass and was able to push some of the mixture up the sides). Bake for 5 minutes. Remove to a cooling rack until ready to fill.
Cheesecake Ingredients:
2 lbs (4-8oz bars) cream cheese, room temperature
Note: I used 2 bars regular cream cheese and 2 bars 1/3 less fat cream cheese
1 1/4 cups sugar
2 tsp vanilla extract
4 eggs, room temperature
zest from 1 lemon
In a large stand mixer bowl, beat the cream cheese until fluffy. Add the sugar and vanilla and beat until smooth. Add one egg at a time, beating after each addition. Scrape down the sides and beat until creamy and lump free. Add the lemon zest and mix to combine.
Spoon cheesecake batter into each cupcake liner 3/4 of the way full. Scatter 5-6 fresh blueberries into each one and press down into batter.
Bake for 22 minutes, or until set. Let cool in pan on a wire rack until room temperature.
Fresh Blueberry Sauce:
1 pint fresh blueberries
1/4 cup sugar
1/2 lemon, juiced
1/2 cup water, divided
2 T corn starch
In a small sauce pan over medium heat, add the blueberries, sugar, lemon juice, and 1/4 cup water. Bring to a boil, lower heat and simmer for 5 minutes. Stir together 1/4 cup water and corn starch in a small cup. Add to the pan and stir until thickened. Remove from heat and let sit until ready to top cheesecakes.
To finish the cheesecakes, top each one with 1 T blueberry sauce. Transfer cheesecake cupcakes to an airtight container and refrigerate for at least 4 hours before serving (I prefer refrigerate overnight as they set up better and are cool throughout). Enjoy!
1 1/2 cups crushed honey graham crackers
4 T unsalted butter, melted
1 tsp cinnamon
3 T sugar
Preheat the oven to 325 degrees. Line cupcake tins with paper liners (makes 32). In a small bowl, combine graham cracker crumbs, melted butter, cinnamon, and sugar using a fork. Press 1 T mixture into the bottom of each cupcake liner (I used more) and press firmly to pack (I used a shot glass and was able to push some of the mixture up the sides). Bake for 5 minutes. Remove to a cooling rack until ready to fill.
Cheesecake Ingredients:
2 lbs (4-8oz bars) cream cheese, room temperature
Note: I used 2 bars regular cream cheese and 2 bars 1/3 less fat cream cheese
1 1/4 cups sugar
2 tsp vanilla extract
4 eggs, room temperature
zest from 1 lemon
In a large stand mixer bowl, beat the cream cheese until fluffy. Add the sugar and vanilla and beat until smooth. Add one egg at a time, beating after each addition. Scrape down the sides and beat until creamy and lump free. Add the lemon zest and mix to combine.
Spoon cheesecake batter into each cupcake liner 3/4 of the way full. Scatter 5-6 fresh blueberries into each one and press down into batter.
Bake for 22 minutes, or until set. Let cool in pan on a wire rack until room temperature.
Fresh Blueberry Sauce:
1 pint fresh blueberries
1/4 cup sugar
1/2 lemon, juiced
1/2 cup water, divided
2 T corn starch
In a small sauce pan over medium heat, add the blueberries, sugar, lemon juice, and 1/4 cup water. Bring to a boil, lower heat and simmer for 5 minutes. Stir together 1/4 cup water and corn starch in a small cup. Add to the pan and stir until thickened. Remove from heat and let sit until ready to top cheesecakes.
To finish the cheesecakes, top each one with 1 T blueberry sauce. Transfer cheesecake cupcakes to an airtight container and refrigerate for at least 4 hours before serving (I prefer refrigerate overnight as they set up better and are cool throughout). Enjoy!
Apple~Cinnamon Bundt Cake
Ingredients:
2 cups all purpose white flour
1/2 cup whole wheat flour
2 tsp apple pie spice
1 tsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups packed light brown sugar
1/2 cup cinnamon apple sauce
4 large eggs
5 cups Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
Glaze:
1 cup powdered sugar
2 T apple juice
1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Spray a bundt pan with non-stick cooking spray.
In a medium bowl, whisk together the white flour, whole wheat flour, apple pie spice, cinnamon, baking powder, salt, and baking soda.
In a large bowl, whisk together the butter, brown sugar, apple sauce, and eggs until smooth. Add the dry ingredients and whisk just until combined. Use a rubber spatula to fold in the apples. Pour batter into a 12-cup Bundt pan and smooth top
Note: The batter will be very thick and just barely coat the apples. The apples with release their moisture and the batter will become cake. Don't worry!
Bake for 45-55 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes. Invert onto a wire rack to cool completely.
To make the glaze, stir together powdered sugar, apple juice, and cinnamon. Spoon over top of cooled cake. Enjoy!
2 cups all purpose white flour
1/2 cup whole wheat flour
2 tsp apple pie spice
1 tsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups packed light brown sugar
1/2 cup cinnamon apple sauce
4 large eggs
5 cups Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
Glaze:
1 cup powdered sugar
2 T apple juice
1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Spray a bundt pan with non-stick cooking spray.
In a medium bowl, whisk together the white flour, whole wheat flour, apple pie spice, cinnamon, baking powder, salt, and baking soda.
In a large bowl, whisk together the butter, brown sugar, apple sauce, and eggs until smooth. Add the dry ingredients and whisk just until combined. Use a rubber spatula to fold in the apples. Pour batter into a 12-cup Bundt pan and smooth top
Note: The batter will be very thick and just barely coat the apples. The apples with release their moisture and the batter will become cake. Don't worry!
Bake for 45-55 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes. Invert onto a wire rack to cool completely.
To make the glaze, stir together powdered sugar, apple juice, and cinnamon. Spoon over top of cooled cake. Enjoy!
Vanilla~Blueberry Cupcakes
Vanilla~Blueberry Cupcakes:
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
fresh blueberries
Preheat your oven to 350°F. Line cupcake pans with 16 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the flour, baking powder, and salt in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners, about 2/3 of the way full. Push 3-4 blueberries around the perimeter of each cupcake batter, leaving the center open.
Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely.
Blueberry Cream Cheese Filling:
2 T cream cheese
3 T natural blueberry fruit spread
Use a hand mixer to cream together ingredients. Refrigerate until ready to fill cupcake.
When the cupcakes have cooled completely, fill them with the blueberry cream cheese mixture. You can either pipe in the filling, or hollow out the center and spoon it in.
Blueberry Cream Cheese Frosting:
1 stick unsalted butter, slightly softened
14 T cream cheese (use the rest of the cream cheese leftover from earlier)
3 T natural blueberry fruit spread
2 tsp vanilla extract
3 cups powdered sugar
Cream together the butter, cream cheese, and blueberry fruit spread just until combined. Add the vanilla extract and powdered sugar. Beat just until incorporated. Refrigerate until well chilled, about 2 hours.
Pipe the frosting onto the cupcakes and top with a fresh blueberry. Refrigerate until ready to serve. Enjoy!
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
fresh blueberries
Preheat your oven to 350°F. Line cupcake pans with 16 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the flour, baking powder, and salt in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners, about 2/3 of the way full. Push 3-4 blueberries around the perimeter of each cupcake batter, leaving the center open.
Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely.
Blueberry Cream Cheese Filling:
2 T cream cheese
3 T natural blueberry fruit spread
Use a hand mixer to cream together ingredients. Refrigerate until ready to fill cupcake.
When the cupcakes have cooled completely, fill them with the blueberry cream cheese mixture. You can either pipe in the filling, or hollow out the center and spoon it in.
Blueberry Cream Cheese Frosting:
1 stick unsalted butter, slightly softened
14 T cream cheese (use the rest of the cream cheese leftover from earlier)
3 T natural blueberry fruit spread
2 tsp vanilla extract
3 cups powdered sugar
Cream together the butter, cream cheese, and blueberry fruit spread just until combined. Add the vanilla extract and powdered sugar. Beat just until incorporated. Refrigerate until well chilled, about 2 hours.
Pipe the frosting onto the cupcakes and top with a fresh blueberry. Refrigerate until ready to serve. Enjoy!
German Chocolate Cake
Ingredients:
For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/2 cups unsweetened coconut, toasted (I used sweetened)
For the syrup:
3/4 cup water
1/2 cup sugar
1 T dark rum
For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
To make the cake:
1. Butter three 8-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda, and salt.
5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
8. Divide the batter into the 3 prepared cake pans, smooth the tops, and bake for about 22-26 minutes, until a toothpick inserted into the center comes out clean. Watch them closely.
Cool cake layers completely.
While the cakes are baking, make the icing, the filling, then the syrup.
To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.
2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature, then refrigerate until ready to use.
To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
To assemble the cake:
Remove the cake layers from the pans.
Set the first cake layer on a cake plate. Brush well with syrup. Spread 1/3 of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat, using the syrup to brush each cake layer, then spreading 1/3 of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
David says: It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.
Note: I did have some of the syrup left over. Just use enough to moisten the cake, not drench it.
For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/2 cups unsweetened coconut, toasted (I used sweetened)
For the syrup:
3/4 cup water
1/2 cup sugar
1 T dark rum
For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
To make the cake:
1. Butter three 8-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda, and salt.
5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
8. Divide the batter into the 3 prepared cake pans, smooth the tops, and bake for about 22-26 minutes, until a toothpick inserted into the center comes out clean. Watch them closely.
Cool cake layers completely.
While the cakes are baking, make the icing, the filling, then the syrup.
To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.
2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature, then refrigerate until ready to use.
To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
To assemble the cake:
Remove the cake layers from the pans.
Set the first cake layer on a cake plate. Brush well with syrup. Spread 1/3 of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat, using the syrup to brush each cake layer, then spreading 1/3 of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
David says: It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.
Note: I did have some of the syrup left over. Just use enough to moisten the cake, not drench it.
Chocolate ~ Peanut Butter Cheesecake Layered Cupcakes
Ingredients:
1 1/2 cups all purpose flour
1/3 cup Hershey’s baking cocoa
1 cup packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 cup water
1 T white vinegar
1 tsp vanilla extract
1 egg
1 package (8 oz) 1/3 less fat cream cheese, softened
3/4 cup reduced fat peanut butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/2 cup Reese's peanut butter chips
1/4 cup Reese's peanut butter chips, for topping
1/4 cup milk chocolate chips, for topping
Preheat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix).
In another large stand mixer bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Stir in 1/2 cup peanut butter chips.
Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Top with milk chocolate and peanut butter chips.
Bake 23-28 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to wire rack and let cool completely. Store in an airtight container. Enjoy!
1 1/2 cups all purpose flour
1/3 cup Hershey’s baking cocoa
1 cup packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 cup water
1 T white vinegar
1 tsp vanilla extract
1 egg
1 package (8 oz) 1/3 less fat cream cheese, softened
3/4 cup reduced fat peanut butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/2 cup Reese's peanut butter chips
1/4 cup Reese's peanut butter chips, for topping
1/4 cup milk chocolate chips, for topping
Preheat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix).
In another large stand mixer bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Stir in 1/2 cup peanut butter chips.
Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Top with milk chocolate and peanut butter chips.
Bake 23-28 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to wire rack and let cool completely. Store in an airtight container. Enjoy!
Valentine Sweetheart Cupcakes
Vanilla Cupcake Ingredients:
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
Preheat your oven to 350°F. Line a cupcake pan with 12 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the flour, baking powder, and salt in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners. Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely before icing and decorating.
Buttercream Frosting Ingredients:
1 stick unsalted butter, room temperature
2 cups powdered sugar
2 tsp vanilla extract
dash salt
food coloring paste
1/4 milk (add half, then add more as needed)
In a small mixing bowl, cream together the butter and powdered sugar until combined. Add the vanilla extract, salt, food coloring, and half of the milk. Beat slightly and decide how much more milk you will need to make frosting the right thickness. It needs to be fairly thick if piping, and not as thick when using a cake spatula to spread. Go ahead and add milk as needed. Beat at high speed until it forms a nice fluffy frosting, about 3-4 minutes. Pipe or spread icing on cupcakes and decorate as you like. We always have sprinkles and jimmys in our pantry.
Sweetheart Cupcake Directions:
Preheat oven to 350 degrees. Line cupcake tins with paper liners. Make the cupcake batter per instructions. Fill the cupcake liners 1/3 of the way full with plain white or vanilla batter. Place 1/3 of the remaining batter in a bowl and dye pink. Dye the remaining 2/3 batter with red dye. Place both the pink and red batter in separate piping bags fitted with a small round tip. Pipe about 2 Tablespoons of the red batter into the middle of each white cupcake. Pipe about 1 Tablespoon of pink batter into the middle of the red batter.
Note: I also piped a couple of cupcakes with pink on the outside circle, and red in the middle (pictured on the right cupcake above). They both turned out really cute!
Bake per instructions of cupcake recipe. Remove from oven and let cool in pan for 3 minutes. Transfer to a wire rack to cool completely.
Prepare your frosting and dye pink or red. Pipe onto the cooled cupcakes and decorate with sprinkles, sanding sugar, candies, or jimmies. Enjoy!
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
Preheat your oven to 350°F. Line a cupcake pan with 12 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the flour, baking powder, and salt in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners. Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely before icing and decorating.
Buttercream Frosting Ingredients:
1 stick unsalted butter, room temperature
2 cups powdered sugar
2 tsp vanilla extract
dash salt
food coloring paste
1/4 milk (add half, then add more as needed)
In a small mixing bowl, cream together the butter and powdered sugar until combined. Add the vanilla extract, salt, food coloring, and half of the milk. Beat slightly and decide how much more milk you will need to make frosting the right thickness. It needs to be fairly thick if piping, and not as thick when using a cake spatula to spread. Go ahead and add milk as needed. Beat at high speed until it forms a nice fluffy frosting, about 3-4 minutes. Pipe or spread icing on cupcakes and decorate as you like. We always have sprinkles and jimmys in our pantry.
Sweetheart Cupcake Directions:
Preheat oven to 350 degrees. Line cupcake tins with paper liners. Make the cupcake batter per instructions. Fill the cupcake liners 1/3 of the way full with plain white or vanilla batter. Place 1/3 of the remaining batter in a bowl and dye pink. Dye the remaining 2/3 batter with red dye. Place both the pink and red batter in separate piping bags fitted with a small round tip. Pipe about 2 Tablespoons of the red batter into the middle of each white cupcake. Pipe about 1 Tablespoon of pink batter into the middle of the red batter.
Note: I also piped a couple of cupcakes with pink on the outside circle, and red in the middle (pictured on the right cupcake above). They both turned out really cute!
Bake per instructions of cupcake recipe. Remove from oven and let cool in pan for 3 minutes. Transfer to a wire rack to cool completely.
Prepare your frosting and dye pink or red. Pipe onto the cooled cupcakes and decorate with sprinkles, sanding sugar, candies, or jimmies. Enjoy!
Strawberry Shortcakes - Made with Vanilla Cupcakes
Strawberry Goodness:
1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1/2 cup water
Combine all ingredients in a bowl. Stir until sugar is dissolved. Cover with plastic wrap and refrigerate until cupcakes are cooked and cooled.
Cupcake Ingredients:
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract2 eggs
3/4 cup milk
1/4 tsp salt
Preheat your oven to 350°F. Line a cupcake pan with 12 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the dry ingredients in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners. Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely.
Take the time to whip up some fresh whipped cream. That canned spray stuff just doesn't taste very good! Pour some heavy cream in a bowl and beat until soft peaks form. Sweeten with powdered sugar and vanilla extract. Whip until combined and fluffy.
When the cupcakes have cooled, it's time to build your strawberry shortcake tower. Use a serrated knife to cut the top off a cupcake. Set the top aside. Use the knife to cut a circular well out of the center of the cupcake. This will create a place for all those strawberries and juice to hang out. Eat the cupcake circle you remove to make sure it tastes good! Fill the cupcake with strawberry juice and strawberries. Top with fresh whipped cream. Replace the cupcake top. Add more whip cream and strawberries. Dust with powdered sugar. Enjoy!2 cups flour2 tsp baking powder
1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1/2 cup water
Combine all ingredients in a bowl. Stir until sugar is dissolved. Cover with plastic wrap and refrigerate until cupcakes are cooked and cooled.
Cupcake Ingredients:
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract2 eggs
3/4 cup milk
1/4 tsp salt
Preheat your oven to 350°F. Line a cupcake pan with 12 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the dry ingredients in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners. Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely.
Take the time to whip up some fresh whipped cream. That canned spray stuff just doesn't taste very good! Pour some heavy cream in a bowl and beat until soft peaks form. Sweeten with powdered sugar and vanilla extract. Whip until combined and fluffy.
When the cupcakes have cooled, it's time to build your strawberry shortcake tower. Use a serrated knife to cut the top off a cupcake. Set the top aside. Use the knife to cut a circular well out of the center of the cupcake. This will create a place for all those strawberries and juice to hang out. Eat the cupcake circle you remove to make sure it tastes good! Fill the cupcake with strawberry juice and strawberries. Top with fresh whipped cream. Replace the cupcake top. Add more whip cream and strawberries. Dust with powdered sugar. Enjoy!2 cups flour2 tsp baking powder
Jordyn's Birthday Cupcakes - Vanilla with Buttercream Frosting
Cupcake Ingredients:
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
Preheat your oven to 350°F. Line a cupcake pan with 12 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the flour, baking powder, and salt in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners. Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely before icing and decorating.
Frosting Ingredients:
1 stick unsalted butter, room temperature
3 cups powdered sugar
2 tsp vanilla extract
dash salt
food coloring gel
1/4 milk (add half, then add more as needed)
In a small mixing bowl, cream together the butter and powdered sugar until combined. Add the vanilla extract, salt, food coloring, and half of the milk. Beat slightly and decide how much more milk you will need to make frosting the right thickness. It needs to be fairly thick if piping, and not as thick when using a cake spatula to spread. Go ahead and add milk as needed. Beat at high speed until it forms a nice fluffy frosting, about 3-4 minutes. Pipe or spread icing on cupcakes and decorate as you like. We always have sprinkles and jimmys in our pantry. Enjoy!
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
Preheat your oven to 350°F. Line a cupcake pan with 12 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the flour, baking powder, and salt in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners. Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely before icing and decorating.
Frosting Ingredients:
1 stick unsalted butter, room temperature
3 cups powdered sugar
2 tsp vanilla extract
dash salt
food coloring gel
1/4 milk (add half, then add more as needed)
In a small mixing bowl, cream together the butter and powdered sugar until combined. Add the vanilla extract, salt, food coloring, and half of the milk. Beat slightly and decide how much more milk you will need to make frosting the right thickness. It needs to be fairly thick if piping, and not as thick when using a cake spatula to spread. Go ahead and add milk as needed. Beat at high speed until it forms a nice fluffy frosting, about 3-4 minutes. Pipe or spread icing on cupcakes and decorate as you like. We always have sprinkles and jimmys in our pantry. Enjoy!
Vanilla Birthday Cupcakes (Tastes like sugar cookies)!
Cupcake Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon Kosher salt
1 stick unsalted butter, room temperature, cut into sections
1/2 cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line standard muffin/cupcake tin with paper liners. Whisk together flour, sugar, baking powder, and salt in bowl. Add butter, sour cream, egg yolks, and vanilla. Beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. At this point, the batter will be fairly thick.
Divide batter evenly among cups of prepared tin using ice cream scoop . Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, about 20 to 24 minutes for regular sized cupcakes or about 15 minutes for the mini-cupcakes. Transfer to wire rack to cool cupcakes to room temperature. You can make the icing while patiently waiting on the cupcakes to cool. Don't they smell good?
Buttercream Frosting:
1 1/2 sticks unsalted butter, room temperature
4 cups powdered sugar
1 tsp vanilla extract
1/4 milk (don't add all at once)
In a large mixing bowl, add butter and beat until creamy. Add powdered sugar and continue to beat until smooth. Add vanilla and slowly add the milk until the right consistency. It will need to be thicker if you are piping onto cupcakes. As you can see from my picture, my icing was not quite thick enough because I ran out of powdered sugar. It probably didn't help that it was a very HOT and humid day in Texas! No biggie...they still look cute and everybody loved them!
When the cupcakes have completely cooled, pipe or spread frosting and decorate for the occasion. My girls love helping with this part. Sprinkles are always on the kitchen floor all the way to the living room floor on cupcake days! Enjoy!
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon Kosher salt
1 stick unsalted butter, room temperature, cut into sections
1/2 cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line standard muffin/cupcake tin with paper liners. Whisk together flour, sugar, baking powder, and salt in bowl. Add butter, sour cream, egg yolks, and vanilla. Beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. At this point, the batter will be fairly thick.
Divide batter evenly among cups of prepared tin using ice cream scoop . Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, about 20 to 24 minutes for regular sized cupcakes or about 15 minutes for the mini-cupcakes. Transfer to wire rack to cool cupcakes to room temperature. You can make the icing while patiently waiting on the cupcakes to cool. Don't they smell good?
Buttercream Frosting:
1 1/2 sticks unsalted butter, room temperature
4 cups powdered sugar
1 tsp vanilla extract
1/4 milk (don't add all at once)
In a large mixing bowl, add butter and beat until creamy. Add powdered sugar and continue to beat until smooth. Add vanilla and slowly add the milk until the right consistency. It will need to be thicker if you are piping onto cupcakes. As you can see from my picture, my icing was not quite thick enough because I ran out of powdered sugar. It probably didn't help that it was a very HOT and humid day in Texas! No biggie...they still look cute and everybody loved them!
When the cupcakes have completely cooled, pipe or spread frosting and decorate for the occasion. My girls love helping with this part. Sprinkles are always on the kitchen floor all the way to the living room floor on cupcake days! Enjoy!
Banana Apple Cupcake Muffins
Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/4 cup vanilla yogurt
1/4 cup apple sauce
2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 bananas, mashed
1 Granny smith apple, peeled and diced small
Preheat oven to 350 degrees. Line two cupcake/muffin tins with 17 paper liners.
In a large stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, and mix. Add the yogurt, apple sauce, and vanilla extract, and mix until incorporated. Sift in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Turn mixer on low and mix just until combined. Remove the mixing bowl and fold in the mashed bananas and diced apples. You can also stir in some golden raisins or dried cranberries.
Use an ice cream scoop to fill the cupcake liners almost full. Bake for 20-22 minutes, or until toothpick comes out almost clean. Let cool in the pan for 5 minutes. Remove to a wire rack to cool completely before icing.
Vanilla Icing/Glaze
1 cup powdered sugar
1 tsp vanilla extract
1 T plus 1 Tsp milk
Mix all ingredients in a small bowl. Pour into a plastic sandwich bag, cut a small hole in the corner, and drizzle over the cooled cupcakes. Enjoy!
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/4 cup vanilla yogurt
1/4 cup apple sauce
2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 bananas, mashed
1 Granny smith apple, peeled and diced small
Preheat oven to 350 degrees. Line two cupcake/muffin tins with 17 paper liners.
In a large stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, and mix. Add the yogurt, apple sauce, and vanilla extract, and mix until incorporated. Sift in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Turn mixer on low and mix just until combined. Remove the mixing bowl and fold in the mashed bananas and diced apples. You can also stir in some golden raisins or dried cranberries.
Use an ice cream scoop to fill the cupcake liners almost full. Bake for 20-22 minutes, or until toothpick comes out almost clean. Let cool in the pan for 5 minutes. Remove to a wire rack to cool completely before icing.
Vanilla Icing/Glaze
1 cup powdered sugar
1 tsp vanilla extract
1 T plus 1 Tsp milk
Mix all ingredients in a small bowl. Pour into a plastic sandwich bag, cut a small hole in the corner, and drizzle over the cooled cupcakes. Enjoy!
Chocolate Peanut Butter Swirl Mini Cheesecakes
Ingredients:
10 Peanut Butter Patties, whole
8 oz cream cheese, room temperature ( I used 1/3 less fat)
1/4 cup granulated sugar
1/2 tsp vanilla extract
3 oz semi-sweet chocolate baking squares (3 squares), melted and cooled
1 egg
1/2 cup creamy peanut butter (I used Jif reduced fat)
Garnish:
Melted semi-sweet chocolate
4 Peanut Butter Patties, quartered (you will have 2 quarters left over to snack on!)
Preheat oven to 325 degrees. Line a regular size cupcake/muffin tin with paper liners. Place a Peanut Butter Patty in the bottom of each liner.
In a large stand mixer, beat together the cream cheese, sugar, and vanilla extract until sugar is smooth. Melt the chocolate and let cool for a few minutes. Turn the mixer on low and slowly add in the melted chocolate. Add the egg and mix just until blended. Use an ice cream scoop to fill each cookie coated liner 2/3 full.
Microwave the peanut butter for 20 seconds and stir. Place about a teaspoon of peanut butter in the middle of each chocolate cheesecake and use a toothpick to swirl. Bake for 18-20 minutes, or just until set around the edges. Remove from the oven and let cool in the pan to room temperature. Refrigerate for 4 hours.
When ready to eat, drizzle some melted chocolate over top and garnish with a quartered Peanut Butter Patty cookie. Enjoy!
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