Strawberry Shortcake Cupcakes. Who doesn’t love Strawberry Shortcake? No, not that Strawberry Shortcake. Although, she is awfully cute! I’m talking about this Strawberry Shortcake. This soft, crumbly and slightly creamy biscuit “cake” filled with fresh, ripe and juicy strawberries and dreamy pillows of lightly sweetened whipped cream is the quintessential summertime dessert. Doesn’t it look fabulous? So, what if I told you that you could still enjoy all the deliciousness of strawberry shortcake in a neat, self-contained and incredibly delicious little package? Preparing these little lovelies isn’t difficult at all. Here’s how you do it.
First, cut a cone-shaped chunk out of the center of each cupcake. These Strawberry Shortcake Cupcakes are the perfect thing to serve at a picnic or to take to the beach. So, if you’re looking for a fun and tasty treat to enjoy this holiday weekend, my Strawberry Shortcake Cupcakes might be just the thing. Strawberry Shortcake Cupcakes Ingredients: Directions: Preheat oven to 350 degrees.
Moist, Tender Spice Cake Recipe. Baking-lavender-chiffon-cake-with-whipped-lemon-curd-frosting. “But there’s always a first time for everything” Melissa de la Cruz End November, Mum’s birthday, time to bake cake. As I said before, the last quarter of the year is laden with birthdays, anniversaries and celebration. being winter it makes it more fun to bake, as well as to eat!
Flavours for a cake are a simple choice as we are a family that is game for any and all flavours in dessert. Coffee and chocolate rule the roost, and I can blindly bake anything that includes either, or both, and we cut the cake singing. But life isn’t that simple. Mum’s friend is here from the UK and she c a n n o t stand chocolate. Yes, this was the one I would try. A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It was a new cake experience, a learning curve thrown in too. Chiffon…what does it bring to your mind? Now for the the filling. Which comes to whipped lemon curd cream! The cake was a winner. ” … I so agree! Don’t miss a post Like this: Baking-espresso-coffee-cream-cake-happy-birthday-to-me. “Oh good look its coffee o’clock :))…” Linda@goodshoeday via twitter How sweet that tweet was, music to my very ears! I saved it the minute I tripped across it ages ago.
I’m a 100% coffee person, and it easily wins hands down as my most favourite flavour in sweet stuff; {garlic holds first place for savoury}. The PAB family is a coffee happy one too, and I am glad the kids are big enough to enjoy the odd coffee doused cake. Year after year, when it comes to my birthday, I always have this coffee cake plan in my head, and the day before, I leave a coffee cake sponge to mature beautifully in the fridge. Mr PAB came back from work, asked if I had baked me a cake {I ALWAYS DO … because I like to}, and I shook my head in negative, in despair and tiredness. I shot out of bed very early in the morning in sheer fright. My next stop was this beautiful cake decoration book by Roland Mesniers – Basic To Beautiful Cakes that I had won at an event hosted by the Daring Kitchen.
Don’t miss a post. Peanut Butter & Chocolate Cupcakes Recipe at WomansDay.com- Dessert Recipes. Chocolate soufflé cupcakes with mint cream. I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill. However, when the same flourless chocolate cake is treated like a soufflé — eggs separated, yolks beaten until ribbony and whites whipped until weightless, then gently folded in — and then placed anywhere in my proximity, all bets are off.
Because what it does is magical; what was once weighted is lifted off the plate. The top puffs and shatters a little, like a meringue, a meringue with butter. It manages to be both the lightest, barely-there wisp of cake and the most unabashedly rich chocolate fix. Mountain Dew Cupcakes | All Things Cupcake. Dulce De Leche Cake with Caramel Buttercream - Spork or Foon? The other day, I posted a dangerous tres leches cake with dulce de leche. Well, it must be dulce de leche week over at Spork or Foon? Headquarters, because I now present to you, dear readers, a dulce de leche cake! HOLLA! A friend was celebrating her birthday by having a dinner party at home with her friends (her boyfriend is a former chef) asked if I could help her boyfriend cook for her birthday and also make a cake.
She suggested a dulce de leche cake. At first, I thought it was a tres leches cake. My mind was racing. Sorry. I wanted the best white cake recipe, so I went to my trusty companion, Cooks Illustrated (sorry, Google, you've been bumped this time). And the results were awesome. Chris Kimball, founder of Cooks Illustrated, you and your bowtie have done me right again. Doesn't he look proud of me? I filled the cake with a deliciously sweet dulce de leche and wanted to do something a bit different for the icing. A. drink. of. "It looks like a stegosaurus. " Who asked you?! Life is Great. Now if you're wondering why my birthday cake was not made exactly in time for the actual event, well... a few things came along forcing me to only get to it last weekend.
First of, on the weekend before the birthday there's the deadline for the recipe testing. The next day my wisdom tooth drove me literally running to the dentist to have it removed - I shall not bore you with the gruesome details since we are really just concerned about this cake now aren't we? To celebrate the day I get yet another year older, it is only fitting that I bake my own cake, especially since this was given to me months ago as an early present (muaks baby!!). It can't just be any other cake as well. If I'm going to go through so much trouble, the product to end up on that beautiful cake stand Najah got me (thanks dear!!) The scheming of what cake to make went by as I nimbly devoured Vijay's awesome chicken pot pie and out-of-this-world mushroom soup on the big night.
It was a tough choice. Key Lime Cupcakes. I was flipping through old issues of Bon Appetit when I spied a colorful, playful looking green cupcake topped with a mound of icing. To say it looked delicious was a gross understatement. But would it really taste as good as it looked? Only one way to find out. . . Frankly, I think it’s better. I made a changes to the recipe based on ingredients I had on hand, as well as just my own experience making cupcakes (Remember when I was determined to come up with a recipe better than Sprinkles? I made so many cupcakes back then that I don’t think twice about playing around with cake ingredients anymore.) These cupcakes remind me of lime sherbet, which I had a LOT of this summer. Key Lime Cupcakesadapted from Bon Appetit, Sept 2008 Print Recipe Icing: 1 stick cool unsalted butter, cut into 8 pieces 8 ounces cream cheese (room temperature), cut into 8 pieces 2 ¼ cups powdered sugar, sifted 1 tablespoon key lime zest Preheat oven to 350*F.
Bake 20-25 minutes. Makes 12-14 cupcakes. Crowd Favorite Recipes : Guinness Gasm – SF Food Wars. (photo by chris rochelle @ CHOW) Team Mustache had everyone smiling with their irresistible mini-mustache mini-cupcake toppers. Matching this feast for the eyes was a party in the mouth–teeny Guinness Gasm cakes boasting a rich combo of Guinness, chocolate, and Bailey’s that will surely bring out the boozy Irishman in you when you whip these up yourself! Guinness Gasm Ingredients: (For the cupcakes) 1 cup Guinness 1 cup unsalted butter 3/4 cup unsweetened cocoa powder 2 cups all purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 eggs 2/3 cup sour cream (For the filling…chances are, this will be more than you need. Please use this as an excuse to liberally taste-test, and/or overfill your cupcakes.
(For the frosting) 3 to 4 cups confectioners sugar 1/2 cup room-temperature, unsalted butter 3 to 4 tablespoons Baileys Irish Cream Instructions: Make the cupcakes: 1. *I wrap the chopstick in saran wrap and spray a little Pam on it. Now make the filling: 1. Congratulations. Mingmakescupcakes.yolasite. Big Red Kitchen: Rainbow Cupcakes.
So when it came time for our school’s bake sale a week ago, I thought Rainbow Cupcakes would be fun for a change. I was right, they were the first ones to go because children cannot resist color and lots of it. They even beat out the luscious chocolate cupcakes I made. It is Rainbow Cupcakes from now on! This is simple to do by dividing the batter equally among six small bowls- I used yellow cake mix for deeper hues.
Color each bowl of batter a different color. Layer colored batter in the order of a rainbow’s colors into cupcake liners and bake according to the package directions. I wanted the frosting to go in a swirl of rainbow colors too so I used a technique Ma taught me years ago from her cake decorating classes. Unfortunately I did not have jewel toned frosting colors to match the cupcakes, so I did mix jewel tones with pastels. At the bake sale we placed each cupcake in a 9 ounce plastic punch cup and invited the children to decorate the cupcakes they had purchased. My Famous Ice Cream Cake! » Jodi’s World of Motherhood.
Since Mike’s birthday will ALWAYS be in August and he ALWAYS wants an ice cream cake … I am doomed to make this once per year. After 5 years of failed ice cream cakes I have finally fine-tuned the process, so at least now I don’t have to be embarrassed every year. I decided to document the process here in case anyone else has ever had the burning desire to make a homemade ice cream cake. Maybe after viewing this you will realize why Baskin Robbins charges so freaking much! Here are the items you need to purchase: - Devils food cake mix - Cookies and cream ice cream (1 quart) - Vanilla ice cream (1 pint is enough) - 1 tub of chocolate frosting (for decorations) - Whatever candles you desire (optional, but recommended) - 2 cans of diet coke to keep you sane while you cook PHASE ONE - start the night before Bake your devils food cake mix according to the box directions into two round pans.
For some reason unknown to me, cakes always have a huge hump on the top. PHASE TWO - the next day P.S. Five-Minute Chocolate Mug Cake. A Tasty Recipe: My Granny’s Chocolate Cobbler – Tasty Kitchen Blog. This week, Ree’s in Orlando, ditching the boots for a pair of flip flops. Right now, she’s either lost in Wally World, hiding in the bathroom, or clutching the bars of some insane ride and crying for her mommy. So we have another special guest filling in for this week’s Tasty Recipe post! Today, missamy takes over with a decadent chocolate dessert that looks almost too good to be true. If you remember Amy from her feature some months back, then you know you’re in for a wild and delicious ride. It’s all yours, Amy! When I was invited to guest post here I was filled with glee and honored to have been asked to fulfill such a task.
So when I saw this recipe, My Granny’s Chocolate Cobbler submitted by Tasty Kitchen member Susan Hawkins, I knew I had to give it a try. This cobbler reminds of a Molten Chocolate Lava Cake, like the one Ree once shared. The ingredients are simple. Begin with the flour in a mixing bowl. Okay, back to the recipe. Combine well until you have a smooth batter. Chocolate Cardamom Cupcakes with Chocolate Cream Cheese Frosting | Evil Shenanigans - Baking & Cooking Blog. When I’m feeling under the weather I tend to hibernate and stay out of the kitchen. Once I begin to feel better I get the itch to bake.
If you follow me on Twitter (@BakingBlog) you know that I caught a nasty bug last week and it knocked me out for about four days. Now that I am, happily, on the mend I am back in the kitchen whipping up some food to feed my evil soul. After being so sick I felt I deserved something rich so it had to be chocolate, but I needed something with deep flavor so I grabbed some spices. Spice and chocolate are a favorite combination of mine. This time out I decided on aromatic and tangy cardamom along with some warm cinnamon to take these cupcakes over the edge. Chocolate Cardamom Cupcakes with Chocolate Cream Cheese Frosting Yield 12 For the frosting: 1 stick butter, at room temperature 1 – 8 ounce block cream cheese, at room temperature 2 teaspoons vanilla 3 cups powdered sugar 1/2 cup Dutch-processed cocoa powder Divide the batter into the muffin cups evenly.
Delicious Guinness and Baileys Irish cupcakes | Irish Food and Irish Drink. Guinness and Bailey's Irish Cream cupcakes - great for St. Patrick's Day or any time at all. Photo by: gettyimages.com This recipe is from the wonderful food website Annie's Eats These little beauties from Ireland really do offer a genuine taste of Ireland, just as they satiate your chocolate and cream cravings. With their lively mix of Guinness and Baileys, just one taste will tell you that they’re a little triumph of the cake makers' art. Ingredients Serving: 24 cupcakes 1 cup stout (Guinness) 16 tbsp. unsalted butter ¾ cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups sugar 1½ tsp. baking soda ¾ tsp. salt 2 large eggs 2/3 cup sour cream For the Baileys ganache filling: 8 oz. bittersweet chocolate, finely chopped 2/3 cup heavy cream 2 tbsp. butter, at room temperature 2 tsp.
For the Baileys butter cream frosting: 8 tbsp. unsalted butter, at room temperature 3-4 cups confectioners’ sugar, sifted 4-8 tbsp. Method To make the cupcakes, preheat the oven to 350° F. Some More Please! Chocolate espresso fudge cake recipe. Recipe: chocolate espresso fudge cake When we first moved in together, Jeremy used to complain about how much time was spent preparing meals. He really liked the idea of bachelor chow, sort of like Kaweah’s dry kibbles – same thing every meal. No hassle, no fuss, no mystery. He still talks about it like some concept that would free up a few hours a day, that is until I mention sushi, or pan-seared scallops, or crab, or chocolate or… I can see the appeal of chow, to get more hours in the day.
Case in point. Melting unsweetened chocolate whipping eggs, butter, and sugar into the fluffiest of batters This is Marcel Desaulnier’s Chocolate Espresso Fudge Cake from one of my favorite cake books: Death by Chocolate. Incorporating dry ingredients and sour cream into the oven we go Although the instructions for the batter may seem tedious, I highly recommend following them because the additional beating transforms the batter into a light and fluffy mix. Remove the cakes from their pans after cooling. 26 Random Cupcakes. Vermont Spice Cake with Maple Cream Cheese Frosting… Ahh, Vermont Spice Cake…how I love thee! This cake is so reminiscent of Autumn to me- one bite and I get all warm and cozy and immediately, it feels like Fall. I’ve had this recipe forever (well, since getting married) and I remember making it the first month of my marriage- it was pretty much the first ‘real’ dessert I baked for Joel.
I was so proud of myself. I had never made a cream cheese frosting from scratch before, and I was hooked right away! There’s just something about the combination of pumpkin, warm Fall spices and thick, maple cream cheese frosting that just sings to me. I absolutely love this dessert. This was the cake I served at my dinner party a couple of weeks ago and it was the absolute perfect end to our meal. Vermont Spice Cake with Maple Cream Cheese Frosting -from my Nestle Classic Recipes cookbook Preheat oven to 325 degrees.
Beat cream cheese and butter until smooth. To assemble: Cut each layer in half horizontally with a long, serrated knife. Share: Caramel Cake with Cream Cheese Frosting. Brownie Batter Chocolate Fudge Cupcakes | kevin & amanda { blog } Pink Lemonade Cup Cakes. Apple Cobbler Cupcakes with Pumpkin Pie Frosting.