Blueberry Cake Recipe. MethodHide Photos 1 Preheat oven and prepare springform pan: Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Moist Yellow Cupcakes with Milk Chocolate Frosting. Tanyard Farm Buttermilk Cake. Battenberg Cake Recipe on Food52.
Add 1/4 up finely chopped cherries to red batter, tbsp cherry juice. Try superfine sugar for granulated – fauxtudor
Blueberry Buckle - Savor the Best. Raspberry Buttermilk Cake Recipe at Epicurious. Photo by Romulo Yanes yield Makes 6 servings active time 15 min total time 1 hr Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.
Preparation Preheat oven to 400°F with rack in middle. Whisk together flour, baking powder, baking soda, and salt. Maple Cream Cheese Frosting Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you.
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Bourbon cake. A year and a month ago, I posted this recipe for Kentucky Bourbon Butter Cake on my blog.
It was one of my absolute favorites — an incredibly buttery and moist buttermilk cake, soaked and topped in a buttery and sugary whiskey glaze. Unfortunately, I took the pictures before I had gotten the hang of my artificial lighting. The resulting images were oddly colored and didn't do justice to the cake.
Pumpkin Buttermilk Bundt Cake with Brown Butter Icing. You guys I’m all moved into my new place and I couldn’t love it more.
It is so different from where I’ve lived the last 7+ years and the new energy just feels so amazing. I can really envision a little baby around here and I’m in full on nesting mode. You can expect an upcoming post with some pictures of the new place once we do some more decorating. But- you’d be amazed at how unpacked and settled we were after only 24 hours. Gingerbread cupcake recipe. Okay, there are SO many reasons why I love these cupcakes, and one particular reason that I am discussing gingerbread in what is not usually gingerbread season.
First and most importantly, the cupcake part is a light, spicy, molasses and ginger bundle of wonderfulness. And the frosting. I barely have words for the frosting. Okay…here are some words: Cinnamon. Cream cheese. Here’s another reason: this cupcake recipe was born at the mouthwatering Georgetown Cupcake, whose first location was and is in the beautiful Georgetown area of Washington DC. There it is…my alma mater! Dulce de Leche Cupcakes. Is it wrong to J-walk into church?
…. because I do it just about every Sunday. Is it wrong to curse at people on the road while driving to church? Cause… maybe that’s happened once or twice. On a scale of one to total jerk… how jerky is it for me to blatantly roll my eyes at the lady on the spin bike next to me who is flirting with the obviously married man on the other side of me? Do I really need to be in the middle of this interaction? Chocolate Bourbon Cake Recipe. The Only Other Frosting You’ll Ever Need: White Chocolate Buttercream « Comfortably Domestic. I realize that I told you once that I had a recipe for The Only Frosting You’ll Ever Need.
I even went so far as to claim that you’d never need to make another frosting ever again for the rest of your life. A bold assertion, I know. However, I’ve been on a recipe development jag lately, and my primary focus has been on different cake and frosting pairings. I have volunteered to Guest Post on FrostingForTheCause, in an effort to do my part in raising money for cancer research. Of course, I want offer up something really special for such a great cause. Unfortunately, my cake efforts are not quite right, but I’m getting close. My failed persistent recipe efforts have yielded a bright spot–a wonderful white chocolate buttercream–which I will boldly proclaim to be The Only Other Frosting You’ll Ever Need. Yeah. Quick Chocolate Buttercream Frosting. Brown Sugar Bourbon Cake Recipe. Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder.
Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added. Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon). Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them.
Grease and flour your pan(s); use one 12-cup bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Scoop the batter into the pan(s) and level it with a spatula. Glaze: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Rustic Upside-Down Rhubarb Mint Cake. Rustic Upside-Down Rhubarb Mint Cake Sweet and tangy, a hint of mint, and very, very pretty!
1 lb rhubarb, trimmed into diagonal 1”pieces 1 ¼ cups light brown sugar, packed, divided 4 Tbsp unsalted butter plus 14 Tbsp in ½” cubes, chilled.