foodlikecake

Tag: Spring

Root Beer Float Cupcakes

See these cupcakes? They taste like a root beer float. A moist and fluffy chocolate root beer cupcake base and super yummy root beer frosting, and you can put vanilla ice cream in the cupcakes. Perfect for summer. Also, the root beer concentrate is mandatory for getting the best root beer flavor- root beer alone just won’t do it. But bake these cupcakes today!!

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Ingredients: Root Beer Cupcakes

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons unsweetened natural cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1 and 1/2 teaspoons root beer concentrate

1/4 teaspoon vanilla

1/2 cup buttermilk

1/4 cup melted butter

1/2 cup root beer

Filling

1 cup vanilla ice cream

Root Beer Frosting

1 and 1/2 sticks unsalted butter

3 and 1/4 cups powdered sugar

3 teaspoons root beer concentrate

1/4 cup heavy cream

1/4 cup root beer

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with liners.

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

Add the egg, vanilla, root beer concentrate, and buttermilk on medium-high speed for 2 minutes or until smooth.

Stir in root beer.

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. Store covered in fridge.

Filling

Scoop out 2 teaspoons in the middle of the cupcake and fill with two teaspoons of vanilla ice cream. After this step, store the cupcakes in the freezer!

Frosting

Beat butter until very pale in color, about 3-5 minutes.

Slowly add the powdered sugar while mixing on low speed.

Add the rest of the ingredients.

The frosting is not very stable so pipe quickly!

Optional (the garnish’s are root beer candies)

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Enjoy!

 

Vanilla Raspberry Pound Cake

This pound cake is amazing. Seriously, it’s the best pound cake I’ve ever had, but King Arthur can take credit for that because I got the recipe from them, adapting very slightly. I mean the blog/brand King Arthur, not an actual king, or anything 😛 The pound cake is soft and dense, but it almost melts in your mouth, and then there are the pockets of tangy raspberries which make this cake oh so much better. The vanilla glaze makes the top slightly crunchy and crisp- delicious.

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Ingredients: Pound Cake (adapted slightly from here)

3/4 cup unsalted butter, room temperature

3 ounces cream cheese, at room temperature

3/4 teaspoon salt

1 and 1/2 cups granulated sugar

1 teaspoon baking powder

3 teaspoons vanilla extract

5 large eggs, room temperature

3 tablespoons milk

1 and 3/4 cups plus 2 tablespoons all-purpose flour

3/4 cup frozen raspberries

Vanilla Glaze

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 teaspoon water

Recipe: Pound Cake

Preheat the oven to 350°F. Grease a 9″ x 5″ x 2 3/4″ loaf pan.

In a medium mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, and vanilla extract until well combined.

Add eggs one at a time, beating well after each addition; the mixture may look slightly curdled. After you’ve added the final egg, beat at high speed for 3 minutes.

Once all the eggs are added, stir in the milk.

With the mixer going at low speed, slowly sprinkle in all the flour until just combined.

Bake for 55 minutes before pouring on the glaze, then bake for 15-20 more minutes until a toothpick comes out clean. The middle may look underdone- that’s okay.

Cool on a rack for 5 minutes before turning out.

Vanilla Glaze

Mix all ingredients in a small bowl until syrupy. It will be thick at first.

Lightly brush, or pour, it over the pound cake after the cake has been in the oven for 55 minutes. (See above)

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Enjoy!

Strawberry Lemonade Sandwich Cookies

These sandwich cookies are perfect for spring/summer. Fluffy strawberry buttercream sandwiched between two chewy lemon cookies. Amazing? Yes. You can enjoy these on a warm day, outside, with a cold glass of milk and some friends. Or by yourself, at the computer, shoving them down your throat as fast as you can. Don’t worry, I won’t judge 🙂

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Ingredients: Cookies (makes about 16 cookies or 8 sandwiches)

1/2 cup unsalted butter, melted

1 cup granulated sugar

1 large egg, room temperature

1 tablespoon lemon juice

1 tablespoon lemon zest

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 and 1/2 cups all-purpose flour

Pink Sugar (Optional)

Strawberry Buttercream

1 cup butter, room temperature

3 cups powdered sugar

1 teaspoon vanilla

5 tablespoons strawberry puree (about 8-10 strawberries)

Recipe: Cookies

Preheat oven to 350F. Line baking sheet with parchment paper.

In a large mixing bowl, beat the melted butter and sugar until combined.

Beat in egg, lemon juice, lemon zest, and vanilla.

With a spoon, mix in all dry ingredients until just combined.

Roll in small (about 2 teaspoons) balls and place on baking sheet.

Bake for 10-12 minutes.

Strawberry Buttercream

In the a medium bowl, beat the butter on medium-high speed for about 5 minutes.

Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated.

Add in vanilla and mix until incorporated.

A tablespoon at a time, beat in the strawberry puree until light and fluffy.

Put about a teaspoon and 1/2 of frosting on every other cookie and “sandwich” them.

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Chocolate Banana Cream Pecan Cake

I know, I know, another cake recipe, but this one was too good to not post! This cake is seriously amazing. The banana cake is fluffy and moist, the pudding/filling is creamy, the chocolate frosting is the best chocolate frosting I’ve ever had, and the candied pecans just top it all off. My family loved it.

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Ingredients: Banana Cake (from here, adapted very slightly)

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 and 1/2 cup granulated sugar

2 large eggs, room temperature

1 cup sour cream

1 teaspoon vanilla extract

1 cup mashed very ripe bananas (3 bananas)

Banana Cream Filling (from here)

1/4 cup plus 1 tablespoon granulated sugar

2 tablespoons cornstarch

1/16 teaspoon table salt

1/4 cup half-and-half (or heavy cream)

2 and 1/2 large egg yolks, lightly beaten

1 cup milk, I used whole

1 teaspoon vanilla extract

1 tablespoon butter

1 medium banana, sliced and layered below the pudding

Chocolate Frosting (from here)

1 cup butter, softened

1/2 cup unsweetened cocoa powder

2 teaspoons vanilla

1/4 cup whole milk

3 cups powdered sugar

Candied Pecans

1 pound pecans

1 egg white

1 tablespoon water

1 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

Recipe: Banana Cake

Preheat oven to 350F. Grease two 8×8 pans and line them with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.

Beat in the eggs, one at a time, then stir in the sour cream and vanilla extract. Mix in the mashed bananas.

Slowly add the dry ingredients and mix until flour disappears.

Spread cake batter evenly into the  two prepared pan.

Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before filling and frosting.

Banana Cream Filling

Whisk the sugar, cornstarch, and salt together in a medium saucepan on low heat. Whisk in the half-and-half, followed by the egg yolks and milk until the mixture is smooth.

Bring the mixture to a simmer over medium-low heat, whisking constantly, until the mixture thickens and becomes smooth. This can take between 5 and 10 minutes. The finished texture should be like not quite set pudding, very thick but not gelatinous.

Remove the pan from heat and strain. Whisk in butter and vanilla.

Let the mixture cool.

Chocolate Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk.

Beat in powdered sugar until smooth.

Frost cake.

Candied Pecans

Preheat oven to 250F.

Mix cinnamon, sugar, and salt together in a bowl.

Whip egg white and water, in a separate bowl, until foamy.  Toss pecans in egg white mixture.

Pour cinnamon/sugar mixture over the pecans and toss until evenly coated.

Spread on cookie sheet and bake for 1 hour, stirring every 15 minutes.

Garnish cake with them.

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Enjoy!

Three Citrus Cupcakes

So, why are these called three citrus cupcakes? Simple because they have three different citrus fruits, lemon, lime, and orange. The cupcake itself is lemon-lime and the buttercream is orange. They’re so, so good and perfect for spring!

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Ingredients: Cupcakes

1/4 cup milk (I used whole)

1/4 cup buttermilk

1 teaspoon vanilla extract

2 large eggs, room temperature

1 and 1/2 cups cake flour, sifted

3/4 cup granulated sugar

1 and 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons unsalted butter, softened

3 tablespoons lime zest

3 tablespoons lemon zest

Orange Frosting

1 and 1/2 sticks butter, softened

3 cups powdered sugar

2 tablespoons orange zest

2 tablespoons fresh orange juice

(for an extra strong orange flavor add 1/4 teaspoon orange extract)

Recipe: Cupcakes

Preheat oven to 350F. Line one cupcake tin with wrappers.

In a medium bowl lightly combine 2 tablespoons milk, 2 tablespoons buttermilk, the eggs, and vanilla.

In a large mixing bowl combine the dry ingredients, including lemon and lime zest, mix on low speed for 30 seconds to blend. Add the butter and rest of milk and buttermilk. 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 dry crumbs on it.

Orange Frosting

Beat butter until it turns a pale ivory color and is very fluffy. Mix in powdered sugar.

Add orange juice and orange zest. Beat until fluffy.

Pipe or frost onto cupcakes.

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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

 

 

Easter Egg Coconut Nests

Green colored coconut macaroons with Cadbury eggs in the middle. Yum. These are perfect for Spring (or Easter)

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Ingredients: (Makes 8) Recipe from here.

3 large egg whites, room temperature

1/2 teaspoon vanilla

1 and 1/2 cups powdered sugar

1 and 1/2 cup shredded coconut

green food coloring

24 Cadbury Eggs

Recipe:

Grease a baking sheet and line with parchment paper. Preheat the oven to 350F.

Starting at low speed, beat the egg whites in a medium bowl until they start to foam. Then turn the speed to medium speed, beat until the egg whites form stiff, glossy peaks. Add the extract and food coloring.

Fold in the powdered sugar and coconut with a spatula. Try to mix as little as possible.

Use a large cookie scoop or ice cream scoop to scoop the batter on the pan. Bake for 15-18 minutes or until the edges start to brown slightly.

Immediately when they come out make an indent with a spoon. Let rest for 5 minutes and the finish cooling on wire racks. Fill with Cadbury eggs.

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Enjoy!