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Cakes & Cupcakes

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Salted Caramel and Toffee Bliss Cupcake

Banana Split Bombe Recipe | Cooking | How To | Martha Stewart Recipes. Caramel Banana Cupcakes. Chocolate Cake For Two. Since it’s just me and my husband (for now) in our family, I’m always looking for small desserts. This way, I won’t be eating brownies for 8 days straight. Not that I would mind that! You see, this and this were begging me to be eaten. Your wish is my command! That’s exactly what I used to cover this scrumptious little cake! I told you I had something great planned for them! It was perfectly sweet and chocolatly. Plus, how could you say no to a cute little slice of cake like that!?!? Just precious. Make this cute little cake for two for the one you love this Valentine’s Day, birthday, or any day for that matter! Show them that you care. Make this cake. Do it. Now. adapted from the big book of cupcakes Ingredients 1 cup whole wheat pastry flour1/3 cup Hershey’s Special Dark cocoa powder1 teaspoon baking soda1/4 teaspoon baking powder1/3 cup unsalted butter, room temperature3/4 cup sugar1 egg1/3 cup non fat plain Greek yogurt (I used chobani)1/2 teaspoon vanilla extract1/2 cup water How-To.

Chocolate Mousse Cupcakes. June 30, 2010 Chocolate Mousse Cupcakes by IsaChandra Makes 12 cupcakes A rich chocolate cake with a creamy mousse topping, this is a classic cupcake combo for chocolate lovers. Of course, you can use this cupcake without the mousse for all your basic chocolate cupcake needs. Prepare the mousse first so that it has time to set, and garnish the cupcake with a berry and chocolate shavings, if you like! For the mousse: 12 oz semi-sweet chocolate chips (one package is usually 12 ounces) 12 oz extra firm silken tofu (the vacuum packed kind) 1/4 cup plain soy milk 2 tablespoons agave syrup or maple syrup 1 teaspoon pure vanilla extract For the cupcakes: 1 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract 1 cup all-purpose flour 1/3 cup cocoa powder, Dutch-processed or regular 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Cooking spray.

Chocolate Stout Cake with Bailey's Cream Cheese Frosting. Since I was previewing a St. Patrick's day meal on the weekend, I knew exactly what I wanted to make for dessert. I had been seeing recipes for a chocolate stout cake around for a while and I really wanted to try it. I would not have thought about adding a stout beer like Guinness to a cake and I was very curious to see how it would work. I also liked the fact that this chocolate cake used sour cream which I also found interesting. The last time that I made a cake I had problems getting the cake out of the pan so this time I made sure to grease the pan really well and I even greased the parchment paper liner. The cake came together quickly and easily. Just when you thought it could not get any better than a chocolate cake with Guinness in it... how about topping it off with some Bailey's cream cheese frosting?

When doing food and wine pairing a rule of thumb is that the wine that went into cooking the meal would go well with the meal. Chocolate Stout (Guinness) Cake Printable Recipe. Chocolate-Blueberry Cake. There’s something peaceful about picking blueberries, even when you have to stand on a ladder to do it. If you get up early enough, before the sun has a chance to set itself on Broil and the air still has a hint of morning cool, you can enjoy the bird songs as you hunt for the elusive “bigger berries” among the top branches of a 15-foot-tall bush/tree. For about 15 minutes. Then the realization sets in that the berries haven’t even reached the 1-quart line in your gallon bucket, the shady sides of the bushes have the fewest berries, and that bird whose nest you’re picking around sounds mad, really mad.

Still, picking berries is something E and I look forward to every summer, more so this year because we missed last summer after our favorite pick-your-own farm went out of business. We managed to pick a gallon apiece, which seemed a good idea until I got home with 3 gallons of blueberries and nothing to do with them. (printer-friendly version) Ingredients Instructions Preheat oven to 350 F. E Cooks: Banana Coffee Cake. It’s been a long time since my daughter has helped me out with a recipe, so yesterday when E volunteered to assist me with breakfast, I eagerly set her to work measuring and stirring. I had the recipe all worked out on paper, so I didn’t think there’d be much opportunity for her to contribute creatively. As she does with any endeavor, she asked a thousand questions: “What’s the difference between baking powder and baking soda?” “Why do you add salt when cake isn’t salty?” “Why do you call it ‘flax egg’ when there isn’t any egg in it?”

When it came time to add the banana to the cake, she stopped me with a question: “What, only one banana? It’s creamy. All four of us–my crew plus E’s friend G–were amazed at how good this was. I like to use turbinado or demerara sugar for the topping because the coarse texture adds crunch, but feel free to use any natural (or brown) sugar. Ingredients Instructions Preheat the oven to 375F and oil a pie pan or an 8-inch square baking dish. Makes 6 servings. French Lemon Poppy Seed Loaf. Is it already April?! Well, I'm wrapping up the final weeks of my pregnancy and I feel like a Weeble Wobble. Only I do fall down. I've been devoting my energy towards getting things ready for the baby. Nesting, as many call it. The house looks great but I admit the kitchen has been neglected, logging only two baking sessions this month.

I had the most terrible eclair last week. Anyway, I've been keeping up on the blog-work, but not doing a lot of posting. Mother Humble is a terrific cook and someone who I credit for much of my comfort in the kitchen. So enough updating as to my status, let's get down to the food! After attempting a Cinnamon Brulee cheesecake that was surprisingly not good---cinnamon makes cream cheese taste doughy--I settled on another craving: poppy seeds.

The cake is indeed wonderfully textured. Flour's French Lemon Poppyseed Pound Cakefrom Flour: Spectacular Recipes from Boston's Flour Bakery + CafeYields one standard 9x5" loaf Helpful Tips: Serve and enjoy! Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist.

While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Pineapple Right Side Up Cupcakes Recipe - - 440832. Pineapple Upside Down Cake Recipe. Method 1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes.

(After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture. 2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. 3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Makes 12 to 14 servings. * Note an alternative topping that my father is favoring these days. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Raspberry Chocolate Cake. Sorry I didn’t get E’s birthday cake recipe posted yesterday.

It’s been a busy weekend, and I never found the time. Thanks for waiting! Now, to continue where I left off. . . . First a warning: This is not a fat-free or even low-fat recipe. It’s possible to make the cake lower in fat, but the frosting won’t work without the margarine. Still, I’m sure it’s better for you than all those recipes filled with eggs, cream, and butter. Special occasions like your daughter’s 9th birthday deserve a little decadence. And there is something very decadent about the combination of chocolate and raspberries. Ingredients 3 cups flour (cake flour works best) 1 1/2 cups sugar 2 tsp. baking soda 1 tsp. salt 1/2 cup cocoa 1/4 cup oil 1/2 cup raspberry “all-fruit” preserves (reserve the remainder of the jar for the filling) 1 tsp. vanilla 4 ounces unsweetened apple sauce 2 tbsp. vinegar mixed with 2 cups water Instructions Preheat the oven to 350 F. Mix the first 5 dry ingredients together. Tips: Red Velvet Cupcakes with Cream Cheese Frosting Recipe.

Intimidated by baking, assembling, and decorating a homemade red velvet cake for Valentine’s Day? Give cupcakes a try instead! As you probably know, I have already written about my (now ex-) husband’s family recipe for a gorgeous Red Velvet Cake. But when I noticed that lots of readers were asking questions about how to turn the cake recipe into a cupcake recipe, I decided it was time to give it a try myself! At first I was going to try a version using less red food coloring than the cake recipe, but at the last minute I decided to stay true to the original. There are several different types of red velvet cake. Although red velvet cake is definitely a Southern tradition, it’s popularity has never been limited to the South. But regardless of where the cake originated, red velvet cakes and cupcakes have become an American tradition that is holding on strong. Red Velvet Cupcakes 1. 2. 3. 4. 5. 6. Cream Cheese Frosting Related Recipes: Around the Web:

Sticky toffee cupcakes. 1. Preheat the oven to 180ºC/fan170ºC/gas 4. 2. Place the paper cases into a 12 hole cupcake tin. 3. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak for 20 minutes. with a fork, gently break up the dates and stir in the vanilla. 4. 5. 6. 7. 8. 9. 10. The Alchemist: Really Moist Lemon Cupcakes for Lemon Lovers. "If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome. " - Anne Bradstreet Hi everybody! I'm happy to be back to blogging! I've missed you. And I've missed baking. This is a great recipe to kick off spring. On the other hand, if you want the flavor a little more toned down you can always decrease the lemon juice and zest to do that.

Speaking of zest and juice, these are very important aspects to this recipe. The buttercream recipe is a standard American buttercream, a butter and powdered sugar base. I fed one of these to my husband (who isn't really a dessert lover) and he really loved it. I wish you a happy Easter! Oneida silverplated butler's tray and Pretty silver cake server from Italy available at my Etsy shop, House of Lucien. Edited to Add - Some people were having issues with these not rising, this has been fixed! Really Moist Lemon Cupcakes for the Lemon Lover Ingredients 1 1/2 cups (300 g.) sugar. The Flavors | Charm City Cakes West. Vanilla Bean Cupcakes With Chocolate Ganache. November 16, 2010 Vanilla Bean Cupcakes With Chocolate Ganache by IsaChandra Makes 1 dozen cupcakes Delicate vanilla cake dotted with real vanilla bean. Glossy chocolate ganache messing up your fingers. For the cupcakes: 1 cup unsweetened almond milk 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour 2 tablespoons cornstarch 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup sugar 1 1/2 teaspoons pure vanilla extract 1 vanilla bean, split lengthwise and scraped For the ganache: 1/3 cup almond milk 1/3 cup semisweet chocolate chips 2 tablespoons pure maple syrup Bake the cupcakes: Preheat oven to 350 F.

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. In the meantime, prepare the ganache. Welcome to the Vegan Society Website.