Easy Yellow Cake with Buttercream Frosting. Easy Yellow Cake with Buttercream Frosting When yellow bakery cakes are done right, I’d rather have yellow cake over chocolate.
Really. This is the easiest, from-scratch yellow cake and it tastes like a million bucks. Who needs the bakery? It’s a whisk-together cake batter that’s adapted my favorite buttermilk cake base that I’ve used for so many cakes including Vanilla Cake with Vanilla Bean Browned Butter Glaze, Easy Homemade Funfetti Cake, Lemon Buttermilk Cake with Lemon Glaze, Blueberry Muffin and Buttermilk Pancakes Cake, The Best Pineapple Upside-Down Cake, and Caramelized Banana Upside-Down Cake, and many more. Yummy Healthy Easy: Glazed Ricotta Bundt Cake. Who’s ready for the weekend? I am! I’m going to have a full house all weekend long. My husband’s two brothers, mom, sister, sister-in-law and three little nephews are all coming today. I guess you could say I’m enjoying the quiet before the storm.
Ha! Before I get bombarded with company, I wanted to share a recipe with you. When I have guests over for dinner or to stay with me, I like to use them as my recipe testing guinea pigs. Moelleux au Citron, Ricotta & Pépites de chocolat (sans beurre) Moelleux Chocolat & Ricotta (sans beurre) Olive Oil, Lemon, & Orange Cupcakes. It's late winter, and I've been craving something tangy, sweet, and above all, colorful.
These cupcakes fit the bill on all three counts. The cupcakes themselves are olive oil and orange. They're filled with a deliciously tart lemon curd, and crowned with a whipped orange cream cheese frosting. Bam! The cure for winter in a tasty little cupcake-shaped package. Yum. To frost the cupcakes, I wanted something that was light and orange-y, so I decided to do a whipped orange cream cheese frosting. Unfortunately, the olive oil was overshadowed by the powerful citrus flavors. Olive Oil & Orange Cupcakes Adapted from the Lemon Thyme Olive Oil Cupcakes recipe at Apron Strings. Ingredients 2 cups all-purpose flour 2 teaspoons baking powder pinch of salt 1 tablespoon orange zest 1 cup sugar ⅔ cup olive oil 3 large eggs ½ cup fresh orange juice Method Preheat your oven to 375° F.
Ingredientszest and juice from 2 large lemons2 eggs ½ cup sugar 4 tablespoons unsalted butterMethod Method. The Eagle Eye : Christmas Red Velvet Cupcakes. This recipe will show you how to make delicious red velvet cupcakes with creamy cream cheese frosting.
They are the perfect dessert for guests at a Christmas party or a family gathering! Ingredients: 2 cups all-purpose flour1 ¼ teaspoons baking soda1 ¼ teaspoons salt1 ¼ teaspoons unsweetened cocoa powder1 ½ cups vegetable oil1 ¾ cups granulated sugar1 ¼ cups buttermilk3 eggs1 ¼ teaspoons vanilla extract2 tablespoons and 2 teaspoons red food coloring1 ¼ teaspoons vinegar1/8 cup water Directions: Preheat oven to 350°Sift together flour, baking soda, salt, and cocoa powder in a bowlIn a mixer, mix vegetable oil, sugar, and buttermilkAdd eggs, food coloring, vinegar, vanilla, and water. Cream Cheese Frosting ¾ pounds cream cheese (room temperature)½ pound butter (room temperature)1 pound powdered sugar (sifted)½ tablespoon vanilla extract Whip butter and cream cheese together in a mixer until creamyGradually add powdered sugarAdd vanilla and continue mixing This recipe makes 16 cupcakes.
Chocolate, Olive Oil & Sea Salt Cupcakes. I'm back!
How's everyone doing? I don't know if you missed me but I definitely missed blogging on here. I just got back from my honeymoon in Europe where I had the most amazing time ever (you might have noticed if you happen to be following me on instagram) and even though I am still completely, utterly messed up thanks to the evilness that is jet leg I couldn't wait to get back into the kitchen to whip something up. It feels so good to be excited about baking and blogging again. Right before I left for my trip I was so weary of everything and completely out of new ideas. My holiday was packed full of so much good food; I dined at Heston Blumenthal's restaurant in London, ate ridiculous amounts of bread, cheese, foie gras and pastries in Paris, drank so many jugs of sangria with tapas every night in Barcelona and gorged myself on stroopwafels and fresh herrings in Amsterdam.
I Can't Believe Its Not Butter! (above) Vegan Chocolate Cupcakes with Fluffy White Frosting Mmm... cupcakes.
I'm slightly obsessed with them - have you noticed? Anyway, these cupcakes are unique. Guess what? They have no butter! I have nothing against butter, but I have to admit that it's pretty annoying to have to cut up a cold stick of butter and soften it in the microwave every time I want to use it for baking. These cupcakes are moist. (above) Just like Joy, I poured the batter into a beaker for easy batter distribution. (above) You're supposed to let them sit in the pans for 10 minutes after taking them out of the oven.
(above) Fluffy White Frosting. 2 Ingredient Flourless Nutella Cake. I am so so so excited to share this recipe with you today that I created.
Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough” or “cake mix.” (Not that there is anything wrong with those recipes.) All you need is Nutella and eggs. With only two ingredients, it’s so simple to make.
Three Ingredient Flourless Chocolate Cake. Thursday, April 12, 2012 Three Ingredient Flourless Chocolate Cake I’ve made a two ingredient flourless Nutella cake and a three ingredient flourless peanut butter cake.
So this past weekend I decided to try a three ingredient flourless chocolate cake. The cake was very rich and dense, similar to other flourless chocolate cakes I’ve eaten.