1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1.Preheat oven to 350° F (175° C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2.In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Monday, October 4, 2010
Sunday, February 3, 2008
Italian Love Cake
1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed
Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
Bake at 350° F for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed
Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
Bake at 350° F for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Friday, February 1, 2008
Valentine Cake
1 (18.25 ounce) package white cake mix
1 (4 ounce) jar maraschino cherries
3/4 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed
Drain the cherries reserving juice; chop cherries and reserve.
Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix.
Preheat oven to box directions.
Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.
When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.
1 (4 ounce) jar maraschino cherries
3/4 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed
Drain the cherries reserving juice; chop cherries and reserve.
Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix.
Preheat oven to box directions.
Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.
When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.
Tuesday, November 13, 2007
Mascarpone Mini Cupcakes with Strawberry Glaze
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (make sure it's a moist one)
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Preheat the oven to 350°F. Line the mini tins with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
Meanwhile, puree the strawberries in a blender or food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
This cake recipe is also enough for one 8", 9" or 13"x9" cake pan.
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (make sure it's a moist one)
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Preheat the oven to 350°F. Line the mini tins with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
Meanwhile, puree the strawberries in a blender or food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
This cake recipe is also enough for one 8", 9" or 13"x9" cake pan.
Monday, October 22, 2007
Pumpkin Bars
2 cups flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
2 tsp ground cinnamon
4 eggs
2 cups canned pumpkin
2 tsp baking soda
Preheat oven to 350 degrees F. Grease two 9 x 13 pans.
Mix all ingredients until well blended.
Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.
Tip: You could tint the frosting orange for Halloween!
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
2 tsp ground cinnamon
4 eggs
2 cups canned pumpkin
2 tsp baking soda
Preheat oven to 350 degrees F. Grease two 9 x 13 pans.
Mix all ingredients until well blended.
Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.
Tip: You could tint the frosting orange for Halloween!
Friday, October 19, 2007
Halloween Layer Cake
1 3/4 cups cake flour
1 tsp baking soda
1 tsp salt
1 1/2 cups white sugar
1/3 cup shortening
1 cup buttermilk
3 egg whites
4 (1 ounce) squares unsweetened chocolate, melted
1 tsp butter
1/3 cup butter, softened
1 1/2 Tbs orange zest
1 tsp lemon zest
1/4 tsp salt
1 egg yolk
4 cups sifted powdered sugar
1 Tbs orange juice
2 tsp lemon juice
Preheat oven to 350°F. Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.
Sift together the flour, baking soda, salt, and white sugar.
Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.
Bake at 350°F for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing cookie cutters into frosting. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a food safe brush, fill in the outlines with the chocolate mixture.
To Make Golden Orange Frosting: Cream together butter, orange zest, lemon zest, and salt. Add egg yolk and mix well. Add powdered sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.
1 tsp baking soda
1 tsp salt
1 1/2 cups white sugar
1/3 cup shortening
1 cup buttermilk
3 egg whites
4 (1 ounce) squares unsweetened chocolate, melted
1 tsp butter
1/3 cup butter, softened
1 1/2 Tbs orange zest
1 tsp lemon zest
1/4 tsp salt
1 egg yolk
4 cups sifted powdered sugar
1 Tbs orange juice
2 tsp lemon juice
Preheat oven to 350°F. Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.
Sift together the flour, baking soda, salt, and white sugar.
Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.
Bake at 350°F for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing cookie cutters into frosting. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a food safe brush, fill in the outlines with the chocolate mixture.
To Make Golden Orange Frosting: Cream together butter, orange zest, lemon zest, and salt. Add egg yolk and mix well. Add powdered sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.
Sunday, October 14, 2007
Apple Walnut Cake
4 cups apples, cored and chopped
2 cups white sugar
3 eggs
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
Preheat oven to 350°F. Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
2 cups white sugar
3 eggs
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
Preheat oven to 350°F. Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Saturday, October 13, 2007
Applesauce Cake
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 cup applesauce
1/4 cup vegetable oil
4 eggs
1/2 cup water
Preheat oven at 350°F. Grease and flour three 8x4 inch loaf pans.
In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.
Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
1 (3.4 ounce) package instant vanilla pudding mix
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 cup applesauce
1/4 cup vegetable oil
4 eggs
1/2 cup water
Preheat oven at 350°F. Grease and flour three 8x4 inch loaf pans.
In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.
Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Friday, October 12, 2007
Sweet Potato Pound Cake
1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 tsp vanilla extract
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup sifted powdered sugar
5 tsp orange juice
2 Tbs grated orange zest
Preheat oven to 350°F Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
Pour batter into 10 inch tube pan. Bake at 350°F for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 tsp vanilla extract
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup sifted powdered sugar
5 tsp orange juice
2 Tbs grated orange zest
Preheat oven to 350°F Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
Pour batter into 10 inch tube pan. Bake at 350°F for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
Thursday, October 11, 2007
Pumpkin Cake
1 1/2 cups vegetable oil
2 cups white sugar
4 eggs
3 cups flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp salt
2 cups solid pack pumpkin puree
1/2 cup chopped walnuts
Preheat oven to 375°F. Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
Bake at 375°F for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with powdered sugar before serving.
2 cups white sugar
4 eggs
3 cups flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp salt
2 cups solid pack pumpkin puree
1/2 cup chopped walnuts
Preheat oven to 375°F. Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
Bake at 375°F for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with powdered sugar before serving.
Sunday, October 7, 2007
Lemon Pound Cake
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
Preheat oven to 350°F. Grease and flour one 10 inch bundt pan.
Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
Bake at 350°F for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or cover it with frosting.
1 (3 ounce) package instant lemon pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
Preheat oven to 350°F. Grease and flour one 10 inch bundt pan.
Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
Bake at 350°F for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or cover it with frosting.
Saturday, October 6, 2007
Lemon Apricot Cake
1 (18.25 ounce) package lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
4 eggs
2 cups confectioners' sugar
3 Tbs lemon juice
1 dash vegetable oil
Preheat oven to 325°F (165°C). Grease one 10 inch tube or bundt pan.
Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
Bake at 325°F (165°C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.
1 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
4 eggs
2 cups confectioners' sugar
3 Tbs lemon juice
1 dash vegetable oil
Preheat oven to 325°F (165°C). Grease one 10 inch tube or bundt pan.
Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
Bake at 325°F (165°C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.
Friday, October 5, 2007
Chocolate Rum Cake
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
Preheat oven to 325°F (165°C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
Bake at 325°F (165°C) for 50 to 60 minutes.
To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
Preheat oven to 325°F (165°C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
Bake at 325°F (165°C) for 50 to 60 minutes.
To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Wednesday, October 3, 2007
Coffee with a bit of Toffee Cake
Sorry it's been such a long while. But life sometimes gets to you like that. I thought I would restart with a rockin' cake recipe! Enjoy!
1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box Moist white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container (1 lb) vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, dissolve coffee granules in boiling water.
In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan.
Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.
1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box Moist white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container (1 lb) vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, dissolve coffee granules in boiling water.
In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan.
Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.
Thursday, August 23, 2007
Mucho Margarita Cupcakes
Today I was looking around for some fun cupcake recipes and I found this one from the PBJ ON RYE Blog. I hope no one minds that I changed a few things, but it's a fun recipe to try!
Cupcakes:
1/4 cup freshly squeezed lime juice
1 1/2 tsp finely grated lime zest
1 cup vanilla soy milk
1/4 cup canola oil
2 Tbs tequila
1/2 tsp vanilla
3/4 cup sugar
1 1/3 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1. Preheat oven to 350°F. Line muffin pan with cupcake liners
2. In a large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla and sugar.
3. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth. Fill liners 3/4 of the way full and bake 20-22 minutes until a toothpick inserted through the center of one comes out clean.
4. Transfer cupcakes to a cooling rack and let cool completely before frosting (allowing the cupcakes to set for 1-2 hours helps the flavors develop fully).
Icing:
1/4 cup margarine, softened
1 tablespoon soy milk or rice milk
3 tablespoons lime juice
1 tablespoon tequila
Smidge of green gel food coloring
2 cups powdered sugar, sifted (for easy sifting just whisk in a bowl)
1. Cream margarine in a mixer until fluffy. Mix in soy milk, lime juice, tequila and food coloring if using.
2. Sift in 2 cups powdered sugar and blend until creamy and smooth, low speed on mixer for 7 minutes. If still too liquidy then add a little more powdered sugar until a somewhat thick and spreadable consistency is achieved. Refrigerate until ready to use.
Cupcakes:
1/4 cup freshly squeezed lime juice
1 1/2 tsp finely grated lime zest
1 cup vanilla soy milk
1/4 cup canola oil
2 Tbs tequila
1/2 tsp vanilla
3/4 cup sugar
1 1/3 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1. Preheat oven to 350°F. Line muffin pan with cupcake liners
2. In a large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla and sugar.
3. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth. Fill liners 3/4 of the way full and bake 20-22 minutes until a toothpick inserted through the center of one comes out clean.
4. Transfer cupcakes to a cooling rack and let cool completely before frosting (allowing the cupcakes to set for 1-2 hours helps the flavors develop fully).
Icing:
1/4 cup margarine, softened
1 tablespoon soy milk or rice milk
3 tablespoons lime juice
1 tablespoon tequila
Smidge of green gel food coloring
2 cups powdered sugar, sifted (for easy sifting just whisk in a bowl)
1. Cream margarine in a mixer until fluffy. Mix in soy milk, lime juice, tequila and food coloring if using.
2. Sift in 2 cups powdered sugar and blend until creamy and smooth, low speed on mixer for 7 minutes. If still too liquidy then add a little more powdered sugar until a somewhat thick and spreadable consistency is achieved. Refrigerate until ready to use.
Wednesday, August 22, 2007
Fall Cocoa Cupcakes
1 1/2 cups flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
Icing Drizzle:
1 cup powdered sugar
4 1/2 tsp milk
In a bowl, combine the dry ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. Fill paper lined muffin cups two-thirds full.
Bake at 350°F for 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cupcakes.
3/4 cup sugar
1/4 cup baking cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
Icing Drizzle:
1 cup powdered sugar
4 1/2 tsp milk
In a bowl, combine the dry ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. Fill paper lined muffin cups two-thirds full.
Bake at 350°F for 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cupcakes.
Tuesday, August 21, 2007
Peanut Butter Cupcakes
You know me and my peanut butter addiction. So when I saw these I had to try them.
2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 pinch salt
Preheat the oven to 350°F. Line a cupcake pan with paper liners. and set aside.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared cup liners.
Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Drizzle these with melted chocolate or top with chocolate icing!
2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 pinch salt
Preheat the oven to 350°F. Line a cupcake pan with paper liners. and set aside.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared cup liners.
Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Drizzle these with melted chocolate or top with chocolate icing!
Saturday, August 18, 2007
Yorkshire Tea Cakes
1 lb of flour
1 level teaspoon of salt
1 oz of English or Welsh butter
1 oz of caster sugar
2 oz of currants
1/2 (half) oz. of fresh yeast
1/2 pint of lukewarm milk
Sift the flour and sugar into a bowl and knead in butter.
Add the sugar and currants, toss together lightly.
Blend the yeast with milk.
Add all at once to the dry ingredients. Mix to firm dough. Knead for 10 minutes or until dough is smooth and elastic.
Cover and leave to rise for 10 minutes. Knead well again, divide into 6 pieces. Roll into 6 inch rounds. Cover and leave to rise until almost double in size.
Bake just above the centre of fairly hot oven, 400F for 20 minutes.
To serve, split open and spread thickly with butter. Can be split open and toasted before buttering.
1 level teaspoon of salt
1 oz of English or Welsh butter
1 oz of caster sugar
2 oz of currants
1/2 (half) oz. of fresh yeast
1/2 pint of lukewarm milk
Sift the flour and sugar into a bowl and knead in butter.
Add the sugar and currants, toss together lightly.
Blend the yeast with milk.
Add all at once to the dry ingredients. Mix to firm dough. Knead for 10 minutes or until dough is smooth and elastic.
Cover and leave to rise for 10 minutes. Knead well again, divide into 6 pieces. Roll into 6 inch rounds. Cover and leave to rise until almost double in size.
Bake just above the centre of fairly hot oven, 400F for 20 minutes.
To serve, split open and spread thickly with butter. Can be split open and toasted before buttering.
Sunday, August 12, 2007
Strawberries & Cream Cake
Cake
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin
Whipped Cream Cheese Frosting
2 oz cream cheese, softened
2 tsp milk
1 1/2 c whipping cream
1/2 c powdered sugar
Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat cake mix, water, oil, eggs and gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin
Whipped Cream Cheese Frosting
2 oz cream cheese, softened
2 tsp milk
1 1/2 c whipping cream
1/2 c powdered sugar
Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat cake mix, water, oil, eggs and gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.
Wednesday, July 18, 2007
Yummy Tres Leches Cake
1 box yellow cake mix
1 1/4 cups water
1 Tbs vegetable oil
2 tsp vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Whipped fluffy white frosting
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4. In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.
1 1/4 cups water
1 Tbs vegetable oil
2 tsp vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Whipped fluffy white frosting
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4. In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.
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