foodlikecake

Month: April, 2014

Black and White Cookie Cupcakes

These delicious cupcakes were inspired by the popular black and white cookies of New York City. A soft cookie base flavored with a tiny bit of lemon, frosted with chocolate fudge frosting and vanilla buttercream. So, for my cupcake I took a regular yellow cake base and added some lemon extract, I frosted them with a combination of fudge frosting and vanilla buttercream. Let me tell you, these cupcakes are amazing! You must try them.

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Ingredients: Cupcakes (Makes 30-32) ‘Adapted’ from The Cake Bible, Downy Yellow Butter Cake

6 large egg yolks, room temperature

1 cup whole milk (separated into 1/4 cup and 3/4 cup)

1 teaspoon vanilla

1 and 1/4 teaspoon lemon extract

3 cups pre-sifted cake flour

1 and 1/2 cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, softened

Fudge Frosting (from here)

1 and 1/2 cups granulated sugar

1 cup whole milk

15 tablespoons unsalted butter

1 and 1/2 cups semi-sweet chocolate chips

Vanilla Buttercream

2 and 1/2 sticks salted, softened

6 cups powdered sugar

1 and 1 teaspoon whole milk

1 and 1/4 teaspoon vanilla

1 teaspoon salt

Recipe: Cupcakes

Preheat oven to 350F.

In a small bowl lightly combine the egg yolks, 2 tablespoons cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cake’s structure.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

Fill the cupcake tins about 1/3 of the way full.

Bake for 20-25 minutes or until a toothpick comes out clean.

Fudge Frosting

Put the sugar, milk, and butter in a medium sauce pan.

While stirring constantly bring the mixture to a boil.

Then remove from heat and add the chocolate chips.

With a wire whisk, or metal spoon, beat until creamy and cooled.

Vanilla Buttercream

Whip butter for about three minutes until it lightens to an ivory color.

Mix in the powdered sugar until creamy.

Then beat in the milk and vanilla extract. Mix until light and fluffy.

Pipe vanilla buttercream around the edges of the cupcake, leaving the center open and free of frosting. Pipe the fudge frosting in the center.

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Enjoy!

 

Chocolate Coconut Cream Cupcakes

This chocolate cupcake is rich, moist, slightly dense and reminiscent of devil’s food cake. The frosting is sweet and full of coconut flavor. My inspiration for these cupcakes came from the coconut cream Hershey Kisses. So a coconut hershey kiss in the bottom, a chocolate cupcake, coconut frosting, and a hershey kiss on top. The hershey kiss inside the cupcake melts into it, keeping the inside moist.

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Ingredients: Makes 12

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

24 coconut hershey kisses (12 for garnish)

Frosting

2 sticks salted butter

4 and 1/4 powdered sugar

1/2 cup coconut milk

1/2 teaspoon vanilla extract

1 teaspoon coconut extract

1 bag flaked coconut

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers and put an unwrapped hershey kiss in the bottom of each tin.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way.

Bake for 15-20 minutes or until a toothpick comes out clean.

Let cool for ten minutes on a wire rack then take cupcakes out of tray and let finish cooling.

Frosting

Whip frosting until fluffy, about 3 minutes. Slowly beat in powdered sugar.

Add coconut milk.

When combined add the extracts and flaked coconut.

Frost!

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Enjoy!

Mocha-Mascarpone Frosting

This frosting is truly amazing, it’s creamy, smooth, and tastes like mocha. Perfect for chocolate cakes and cupcakes. I personally think that mascarpone is the best cheese to use in frosting (even above cream cheese!) it’s not as tangy as cream cheese and has an undeniable smooth and creaminess which compliments all flavors.

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Ingredients: Frosting (from here)

1/3 cup natural unsweetened cocoa powder

1 tablespoon instant espresso powder

1 and 1/2 cups heavy whipping cream, chilled (divided)

1 and 1/3 cups sugar

16 ounces mascarpone cheese, chilled

Chocolate covered espresso bean (Optional: garnish)

Pirouette Cookies (Optional: garnish)

Recipe: Frosting

Sift cocoa powder into a large bowl; add the espresso powder.

Bring 1 cup cream to a boil in a small saucepan. While whisking, slowly pour cream over cocoa mixture until cocoa is dissolved, about one minute.

Add 1/2 cup cream and sugar, stir until sugar dissolves.

Chill until cold, at least 2 hours.

Add mascarpone to chilled cocoa mixture. Beat on low speed, using an electric mixture, until blended and smooth. Increase to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted (1-2 minutes) Do not over beat or the frosting will curdle.

Frost or pipe onto cupcakes. Garnish with an espresso bean.

Enjoy!

Berry Upside Down Cake

I got this fantastic yellow cake recipe from, of course, The Cake Bible. It’s very fluffy and combines the texture of white cake with the flavor of yellow cake. I turned it into a berry upside down cake by just putting mixed berries and a brown sugar glaze in the bottom of each cake pan. This layer cake pairs perfectly with the whipped cream.

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Ingredients: Brown Sugar Glaze (from here)

6 tablespoons unsalted butter

1/2 cup brown sugar

3 cups mixed berries, frozen

Cake (from The Cake Bible)

6  large egg yolks

1 cup whole milk (separated into 1/4 and 3/4)

2 and 1/4 teaspoons vanilla

3 cups pre-sifted cake flour

1 and 1/2 cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, softened

Whipped Cream

1 and 1/2 cups heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Recipe: Glaze

Melt butter in skillet over low heat. Add brown sugar and stir occasionally until melted. When brown sugar is melted turn off the heat but leave the glaze on the stove. When cake batter is done pour the glaze into the cake pans and dump the fruit over it.

Cake

Preheat oven to 350F.

In a small bowl lightly combine the egg yolks, 1/4 cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and remaining 3/4 cup of milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cake’s structure.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

Pour into pans, over the fruit,  and smooth the surface with a spatula. Bake for 25-35 minutes or until a toothpick comes out clean.

Let cool in pan for ten minutes and then invert onto a wire rack to completely cool.

Whipped Cream

Chill bowl and whisks in the freezer for 15-30 minutes.

Whip cream, sugar, and vanilla until thick and fluffy.

Pipe or frost onto cake.

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Enjoy!

Chocolate Angel Food Cupcakes

Fluffy, soft, chocolate angel food cupcakes topped with an amazing fluffy mascarpone frosting, garnished with a slice of strawberry. The chocolate angel food cake recipe is from The Cake Bible by Rose Levy Beranbaum

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Ingredients: Cupcakes (from here)

2 and 1/2 tablespoons dutch processed cocoa powder

2 tablespoons boiling water

1 teaspoon vanilla

3/4 cup plus 2 tablespoons (separated into 1/4 cup plus 2 tablespoons and 1/2 cup)

1/2 cup pre-sifted cake flour

1/8 teaspoon salt

1 liquid cup egg whites

1 teaspoon cream of tartar

Frosting

1 cup of mascarpone cheese, room temperature

1 cup heavy cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Strawberries (optional: for garnish)

Recipe: Cupcakes

Preheat oven to 350F and line cupcake tins.

In a small bowl combine cocoa and boiling water. It will form a ball- that’s okay. Whisk in vanilla.

In another small bowl combine 1/4 cup of sugar plus 2 tablespoons, the flour, and salt.

In a large bowl beat egg whites until frothy, add the cream of tartar, and beat until soft peaks form. Gradually beat in the 1/4 cup of sugar until stiff peaks form.

Remove 1/2 cup of the beaten egg whites and place it in the cocoa powder.

A few teaspoons at a time, gently fold the flour mixture into the egg whites. Don’t worry if the flour isn’t completely folded in.

Whisk together the egg and cocoa mixture, then fold into into the batter until combined.

Fill cupcake tins about 2/3 of the way.

Bake for about 20 minutes or until a toothpick comes out clean and the cupcakes are springy to the touch.

Frosting

In a small bowl, combine the mascarpone, cream, sugar, vanilla extract, and salt.

Beat on low until almost smooth, 30 to 60 seconds. Increase speed to medium high and beat until the mixture is think and holds firm peaks.

Pipe or frost onto cupcakes. Garnish with fresh sliced strawberries.

Enjoy!

 

COOL DESSERTS I LIKED

These rainbow vanilla cheesecake bars are amazing

These banana split cupcakes look so good

A peaches and cream bundt cake sounds perfect for summer

These easter egg cups are too cute

The chocolate glazed donut holes look delicious

These mini chocolate dipped orange biscotti look awesome

A carrot cake cupcake sounds really good

This easter extravaganza bark sounds amazing

These banana split mini bundt cakes are the cutest things ever

These lime cheesecake parfaits sound amazing on a hot day

A triple threat chocolate cupcake sounds perfect

These caramelized white chocolate truffles are gorgeous

 

 

Orange Chocolate Chip Cookies

Chewy chocolate chip cookies with a hint of orange. Perfection!

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Ingredients: Cookies

3/4 cup of butter

1 and 1/4 cup brown sugar

1/4 cup white sugar

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

1 egg

1 egg yolk

2 and 1/4 cup all purpose flour

2 teaspoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

1 tablespoon orange zest

2 cups (1 bag) semi-sweet chocolate chips

Recipe:

Preheat oven to 325F. Grease two pans.

Cream butter and both sugars until stiffer and combined. Add the vanilla extract and the orange extract. Now add the egg, and egg yolk, beating until smooth after each one.

In separate bowl, mix dry ingredients. Add slowly into wet batter. Combine until creamy. Mix in the orange zest and chocolate chips. Drop about a tablespoon of  batter onto baking sheet.

Bake for 11-14 minutes.

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Enjoy!

Orange Creamsicle Cupcakes

Everybody loves creamsicles, right? The tangy, bright orange surrounding the vanilla cream filling, and that’s exactly what these cupcakes embody. The cupcake itself is a white cupcake base with a hint of orange. They have a vanilla cream filling, and topped with an orange buttercream. Delicious.

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Ingredients: Cupcake (adapted from here)

Egg whites, 4 full liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

1 teaspoon vanilla extract

1 and 1/2 teaspoon orange extract

3 cups pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon +1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter, softened

Orange food coloring

Cream Filling (from here)

1/2 stick butter

1/4 cup shortening, like Crisco

2 cups powdered sugar

1/8 teaspoon salt

2 tablespoons cup whole milk

3/4  teaspoon vanilla extract

Frosting

1 and 1/2 sticks salted butter

2 and 3/4 cups powdered sugar

1/2 teaspoon orange extract

1 teaspoon whole milk

1 teaspoon orange juice

Orange food coloring

Recipe: Cupcakes

Preheat oven to 350F. Grease, line, and grease again two cupcake tins.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, vanilla, orange, and food coloring.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.

Cream

Whip the shortening and butter together until fluffy. Beat in the powdered sugar, then the milk and vanilla. Fill your cupcakes!

Frosting

Cream butter until fluffy and very light in color. Mix in the powdered sugar until creamy, then add the extract, orange juice, and food coloring. Beat until smooth and creamy. Pipe onto cupcakes.

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Enjoy!

Nonpareil Chocolate Cake

This chocolate cake is amazing! Seriously, it’s fudgy, moist, slightly dense, and super chocolatey 🙂  And the frosting is creamy, fluffy, and sweet. Nonpareils were the theme of the cake, as you can tell.

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Ingredients: Cake

2 cups granulated sugar

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

1 teaspoon salt

2 eggs, room temperature

1 cup whole milk

1/2  cup unsalted butter, melted

2 teaspoons vanilla extract

1 cup boiling water

Frosting

2 and 1/2 sticks salted butter

6  cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon whole milk plus 1 teaspoon

blue food coloring

pink food coloring

yellow food coloring

nonpareils (for decoration)

Recipe: Cake

Heat oven to 350°F. Grease and flour, and parchment paper three 6-inch round baking pans.

Stir together sugar, flour,  baking powder, baking soda and salt in large bowl. Add eggs, milk, butter, and vanilla extract. Beat on medium speed of mixer for 2 minutes or until smooth.  Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting

Whip butter for about three minutes until it lightens to an ivory color. Mix in the powdered sugar until creamy. Beat in the milk. Keep beating until light and fluffy. Separate frosting into three parts and color each a different color. Frost the cake!

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Enjoy!

Almond Cake

It’s a slightly dense, slightly fluffy cake flavored with almond extract. I do not include the recipe for the frosting because it (unfortunately) separated and I didn’t think it was good enough for the blog. This cake is amazing, however and would be perfect with some whipped cream and fruit or a light, fluffy frosting.

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Ingredients: Cake (I got it from The Perfect Cake but I use almond extract instead of vanilla)

1 and 1/2 plus 2 tablespoons pre-sifted cake flour

1 and 3/4 teaspoon baking powder

1/8 teaspoon salt

4 egg whites, room temperature

1 cup granulated sugar

1/2 cup unsalted butter (1 stick)

1 teaspoon almond extract

1/2 cup whole milk

Recipe: Cake Preheat oven to 375F and make sure there is a shelf on the bottom rack of the oven. Grease, line with parchment paper, grease again, and flour two 8×8 pans.

Sift together flour, baking powder, and salt into a bowl. Set aside.

In a large mixing bowl, whip egg whites until foamy, then add 1 tablespoon of the measured sugar and whip until stiff but not dry.

In another large bowl beat butter until soft. Add remaining sugar and cream until completely blended into a granular paste. Beat in almond extract. With mixer on low speed, alternatively add the flour and milk to the butter-sugar mixture, beginning and ending with flour.

With a rubber spatula fold egg whites into the batter, using a light touch.

Divide batter between cake pans and bake for 20-25 minutes or until a toothpick comes out clean. Cool the layers in their pans on a wire rack for ten minutes. Then invert on the wire rack and cool completely.

Enjoy!