Egg Shell Cupcakes. I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. To see another example of them with dyed eggs and cream cheese “yolk” filling, see my latest version of these Easter cupcakes. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake.
To prepare the eggs: Carefully poke a small hole in the top of each egg. Turn the egg upside-down and dump out the contents. Strawberry Torte. Actor David Boreanaz's mother always makes him this delicious strawberry torte on his birthday. The Martha Stewart Show, May Spring 2007 Ingredients Unsalted butter, for pan 8 extra-large eggs, room temperature, separated 1/2 cup granulated sugar 1 1/2 teaspoons pure vanilla extract 1/2 cup cake flour (not self-rising) 2 teaspoons sifted baking powder 1 pint heavy cream 2 tablespoons confectioners' sugar, plus more for work towel 1 quart strawberries, washed, dried, and hulls removed Directions Preheat oven to 350 degrees. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Meanwhile, set 6 strawberries aside for garnish. Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Unroll cake. Pink Lemonade Pound Cake. Pink Lemonade Cake Ingredients 1 cup homemade unsalted butter, softened 2 cups white sugar 4 eggs, room temperature 2-3/4 cups flour 2-1/4 tsp baking powder 3/4 tsp salt 1 cup frozen pink lemonade 1 TBS Lemon Zest Pink food colouring Frosting: 1 cup butter, softened 7 to 8 cups powdered sugar, sifted 1/2 cup thawed pink lemonade Lemon zest to taste Pink food colouring Directions Preheat oven to 350 Sift the dry ingredients together and set aside.
Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife comes out clean Let cool completely.
Peanut Butter and Jelly Cupcakes. Every child’s favorite sandwich in cupcake form-these Peanut Butter and Jelly Cupcakes are the perfect dessert for the kid in all of us!
Moist cupcakes with crunchy peanuts baked right into the cupcakes. Who says that peanut butter and jelly is just for kids? Not me! I love a good peanut butter and jelly sandwich, and these amazing little cakes bring me back to my childhood with every bite. Jelly is piped into the middle of each cupcake, topped with a creamy peanut butter frosting and a dollop of jelly on top. Can’t get enough peanut butter and jelly dessert?
Peanut Butter and Jelly Cupcakes Printer Friendly Version For the Cupcakes: For the Peanut Butter Frosting: 6 ounces cream cheese, room temperature1/3 cup confectioners’ sugar1/2 teaspoon salt1 cup creamy peanut butter1/2 teaspoon pure vanilla extract1/2 cup heavy cream Directions: Adjust oven rack to lower-middle position and preheat to 375 degrees F. Leave a Comment. Red Velvet in a Jar. Going to the other side of the spectrum, from a vegetable garden to loaded with all things bad for you, but tastes so good cupcakes.
You won't think I am such a genius anymore once I tell you how these are done. It really is easy and makes for such a visually appealing way to dress up cupcakes, not that cupcakes need to be dressed up as the name itself is cute and enticing! I pretty much use Paula Deen's recipe, but with a few of my own tiny tweeks to the ingredients (see*) and then I pretty much follow the directions in Paula Deen'srecipe to make the batter and frosting, though I change it up a bit (time in the oven) when it comes to baking it. Ingredients: - 2 1/2 cups all-purpose flour - 1 1/2 cups sugar - 1 tsp baking soda - 1 tsp salt - *2 1/4 tsp cocoa powder - *1 1/2 cup canola oil - 1 cup buttermilk, room temperature - 2 large eggs, room temperature - 2 tbsp red food coloring - 1 tsp white distilled vinegar - *2 tsp vanilla extract for the cream cheese frosting: - 2 sticks butter, softened 1.
Chocolate Cheesecake Cake. Chocolate Cheesecake Cake You know how some people really don’t get along well with their In-Laws?
How visits with them are stressful and awkward and generally awful for many people? Yeah, not me. I got kinda lucky on that whole “in-law” thing. And I’m not just writing this to kiss-up to my in-laws because I know there’s a good chance they’re reading this. It happened to be my dear Father-in-Law’s birthday last weekend. If you followed my blog over the holidays, you may have seen me make that oh-so-yummy Red Velvet Cheesecake Cake. I always, always bake my cheesecakes in a “water bath.” That baked cheesecake is popped into the freezer and allowed to freeze up nice and firm.
In case you’re wondering how I got my cake layers to bake up so even and flat… nope, I did not trim them. The frosting recipe I used is also from the Piece of Cake cookbook- Sour Cream Chocolate Frosting. It’s a pretty fudgy frosting, so I’d say it’s not great for trying to pipe decorations. Brownie Batter Chocolate Fudge Cupcakes. 98K+Pin It With Outrageously Rich Chocolate Indulgence Frosting.
AKA The Mega. Extreme. Chocolate. Overdose. Almost immediately after making the Chocolate Chip Cookie Dough Cupcakes, I got the idea for a rich, decadent massively chocolate brownie batter cupcake, and I haven’t been able to get them outta my head since! To all the chocolate lovers in the house… This is for you. It all starts with the brownie batter – this is seriously one of my favorite chocolate batter mixes ever. It only calls for 1/3 cup sweetened condensed milk though, and since I hate recipes that only call for a little bit of something in a can, leaving me wondering what the heck I’m supposed to do with the rest of it, go ahead and make this easy, no machine required homemade ice cream.
Use your trusty 1.5 tbsp scoop to drop spoonfuls of brownie batter onto a parchment-lined baking sheet and freeze overnight. The next day, get ready to bake the best chocolate cupcakes ever. Mmm, chocolate chips. Here it is. Rainbow Cake in a Jar. I’ve always had a penchant for sunshine in a jar.
Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls.