I love strawberries. And strawberry shortcake. And who doesn’t love cupcakes?! This recipe is adapted from one from Oishii Treats, I doctored it to make them a little lighter, and opted for a whipped cream (dairy free!!) topping rather than buttercream frosting.
I was lucky enough to be home for Easter, so I got to make these for my family! I forgot to bring my camera, however, so pardon the poor quality cell phone pictures!
Makes about 14 cupcakes
1 1/4 cups flour
1/4 cup cake flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 cup earth balance buttery spread
1 cup sugar
3/4 tsp vanilla extract
1/2 cup almond milk
1 cup fresh, finely diced strawberries
1 package of Soyatoo
1/2 cup fresh, finely diced strawberries
Preheat the oven to 350 degrees and line your cupcake pans with paper liners.
In a medium bowl, combine flour, cake flour, baking powder, and salt. Whisk together to mix and set aside.
In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes).
Add the vanilla extract to the butter mixture. Then add the eggs one at a time.
Reduce speed to low and add in the milk and flour mixture in 2 batches, starting with the flour and alternating with the milk.
Fold in the diced strawberries with a spatula.
Fill your cupcake liners 3/4 full with batter.
Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
Remove from the oven and cool on a wire rack.
Once the cupcakes are completely cool, prepare the whipped topping:
Whip all of the Soyatoo in an electric mixture fitted with whisk attachment.
Fold in in diced strawberries.
Top your cupcakes with whip cream, and devour!!!! We ate all of ours in a day!
Yesterday was my one year Blogiversary! I can’t believe it has already been a year, but I made this delicious cake to celebrate! I love ginger, and cake; also I don’t enjoy anything pumpkin flavored but this is a great alternative that still tastes of Fall spice! This recipe came from Spicy Icecream and is definitely worth trying!
Also this was the first time I used my new bundt pan that I had gotten for my birthday. With my old one the top always burned, but this cooked perfectly!!
3 cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground ginger (or to taste)
250g unsalted butter, softened
1 ¾ cups sugar
4 large eggs
1 teaspoon vanilla extract
¼ cup almond milk
1 cup ginger beer
Ginger Beer Glaze
½ cup ginger beer, or ginger beer cordial
Approximately 5 cups icing sugar, sifted for a thick glaze, I only used 4 because I like it runny and not as sweet
1-2 teaspoons ground ginger
Preheat the oven to 175°F (350°F).
Generously butter pan and dust with flour, knocking out the excess.
Sift together the dry ingredients – flour, baking powder, baking soda, salt and ginger.
Beat together the butter and sugar in an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla extract.
Combine milk and ginger beer in a jug.
Alternately add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into prepared pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.
Bake for about 1 hour, until a skewer inserted into the center of the cake comes out clean. Cool in pan for 1 hour, then invert onto a rack and cool completely.
To make the glaze, whisk icing sugar 1 cup at a time into the ginger beer until it reaches a consistency that will drizzle slowly and not run off the cake. Whisk in ground ginger to taste. Once the cake has cooled, place it on a wire rack over a baking pan and drizzle glaze on top. You might need to go over it a few times to get a nice thick glaze.
Make sure to serve this with a cup of tea! They make a great pair!
I made these for Employee Appreciation Week at my work, and they really were fun to make (as you’ll see from the many photos I took)! This recipe for funfetti from scratch comes from Freutcake, and it is fabulous!
Matt takes a bite!
I made the silly mistake of buying sprinkles with brown sprinkles in the mix, and I did not want brown spots in my funfetti so I spent a good hour picking out the brown sprinkles before I even began baking. So, for all of you readers, if you decided to make these, do not buy sprinkles with brown ones unless you are okay with brown spots in your otherwise colorful funfetti cupcakes!
Ingredients for Vanilla Funfetti Cake:
5 large egg whites at room temperature
3/4 cup whole milk, at room temperature
2 1/4 teaspoons pure vanilla extract
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature and cut into cubes
1/3 cup rainbow sprinkles
Ingredients for Vanilla Frosting:
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted powdered sugar
3 tablespoons milk (I used nonfat)
1 1/2 teaspoon pure vanilla extract
generous pinch of salt
Preheat oven to 350°F. Line cupcake tins with paper liners
In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside (somewhere your cat can’t get to it-mine did and quickly threw it up, making more work for me).
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
Divide the batter between cupcake tins filling cups 3/4 of the way full.
Bake 15-18 minutes, rotating tins half way through baking.
When the cupcakes are completely cool, frost them!
For the frosting: whip butter for 8 minutes on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
Once cupcakes are frosted, top with sprinkles to make them more fun!
This past weekend my little brother graduated from high school, and I felt old. But I also feel very proud and so happy for him to be going onto college (especially because he is coming to the same one I go to!!). I asked him if I could make him anything for the special day, and he asked for devil’s food cake with vanilla frosting. I found the cake recipe at The Cooking Photographer, and the icing recipe at Lisa is Hungry. The two recipes complemented one another very well, and my brother enjoyed the cake!
Ingredients for the cake:
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 1/3 cups cold water
1 1/2 teaspoons baking soda
2 1/4 cups all-purpose flour
Ingredients for the frosting:
4 cups powdered sugar, sifted
10 tablespoons unsalted butter, at room temperature
4 tablespoons whole milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Grease and flour two 9 inch, 8 inch, or a 13×9 inch pan.
In a large mixing bowl beat shortening with an electric mixer on medium high to high speed for 30 seconds.
Add sugar and vanilla; beat until well combined.
Add eggs, 1 at a time, beating well after each.
Add cocoa powder, salt and water and mix well.
Mix in the baking soda then add flour beating on low speed until combined.
Pour batter into the prepared pan(s).
Bake for 33 to 40 minutes or until a wooden toothpick comes out clean.
Cool layer cakes in pan for 10 minutes.
Run a knife along the edges and remove cakes from pans.
Cool thoroughly on wire racks.
Make your frosting: Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed. Turn the mixer speed to low.
Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture.
Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Matt, my boyfriend, LOVES beer. So for his birthday I obviously had to make him some kind of treat with beer in it, and he chose this cake, which I adapted from The Beeroness. The cake has Rogue Double Chocolate Stout in it, and the ganache has Maui Brewing Co.’s Coconut Porter. This cake takes a very long time to make, but it’s worth it. It was a moist and positively delicious cake!
For the Cake:
3 cup flour
1 tbs baking powder
2 tsp baking soda
¼ cup unsweetened cocoa powder
1 tsp kosher salt
2 sticks (16 tbs) unsalted butter
2 cup sugar
1 1/2 cup dark chocolate chips
1 1/2 cup Rogue Double Chocolate Stout
1 cup of brewed coffee, cooled
For The Filling (Brown Sugar Buttercream):
1/4 cup very hot water
1/2 cup of brown sugar
12 tbs of butter softened
1/2 tsp salt
1 cup powdered sugar
For The Ganache:
2 cups of dark chocolate chips
2 cups of Maui Brewing Co. Coconut Porter
Preheat the oven to 350.
Combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined.
In the bowl of a stand mixer beat butter and sugar until well combined. Add the eggs one at a time, beating well after each egg.
Put the dark chocolate chips in a microwave safe bowl. Microwave for 30 seconds, remove and stir. Repeat until the chocolate is melted.
Add the melted chocolate to the sugar/egg mixture and blend well.
While the mixer is on a medium-low setting, add the stout and then the coffee, continue to combine until well mixed.
Add the flour mixture a little at a time until well combined.
Grease and flour your cake pan(s). I used 8 inch square pans. Bake for between 25 and 35 minutes (depending on your cake pan size) or until the cake is set in the center. Remove from oven and allow to cool.
While the water is still very hot, add the brown sugar and stir until completely dissolved. Allow to cool to room temperature. Microwave it if you need to.
In the bowl of a stand mixer, cream the butter, salt and powdered sugar until combined.
Add the brown sugar mixture and mix slowly until mostly combined, then turn the mixer on high and then whip until the frosting is fluffy and well combined.
Place chocolate chips in a heat safe bowl. In a pot on the stove, cook the beer over medium heat until reduced by half, stirring frequently, about 10 minutes.
Pour the beer, that you have reduced to 1 cup, over the chocolate chips and stir until well combined.
Place in the fridge and allow to cool completely about 30 minutes.
Place the first layer of your cake on a a cake plate.
Top with your brown sugar butter cream.
Add the second cake layer.
Pour the warm ganache over the top and allow it to run down the sides. Spread with a knife if necessary.
I knew for my 21st birthday I had to make something with alcohol in it, so I turned to Booze Cakes, a recipe book by Castella and Stone full of cakes containing alcohol. I decided to go with their recipe for a Pink Champagne Cake, because it was very girly, and I love champagne and though champagne was appropriate for a celebration such as this big birthday! Unfortunately it didn’t quite turn out as I expected.
Ingredients for the cake:
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
a few drops red food coloring
2 cups champagne
Ingredients for the frosting:
3/4 cup unsalted butter
4 cups confectioners sugar
1/2 cup champagne
1/4 cup whole milk
1 tablespoon vanilla extract
a few drops red food coloring
Preheat oven to 350F.
Grease and flour two 9-inch round cake pans (I don’t have round pans so I used a square one).
In a bowl, combine flour, baking powder, and salt.
In a mixing bowl, beat butter and sugar 3 to 5 minutes, until light and fluffy.
Add vanilla and egg whites (one at a time) to butter and sugar.
Mix in food coloring to reach the color you desire.
Beat in flour mixture and Champagne in three alternating additions, starting and ending with flour to prevent curdling.
Pour batter into pans and bake 35 minutes.
For the frosting: In a mixing bowl, beat butter 1 minute. Gradually add the confectioners sugar, champagne, milk, vanilla, and food coloring; beat until smooth and creamy.
I followed all of these instructions EXACTLY, but the frosting was a horrific mess. It was the runniest frosting I have ever seen, thinner even than a glaze. I tried every trick I knew for thickening frosting, but it was hopeless. I was so disappointed and frustrated that I gave in and went to the store and bought frosting (which I then made pink with food coloring).
My frustration may have caused me to go overboard decorating, but what girl doesn’t want her birthday cake to sparkle (from pink sugar crystals), be covered in flowers (wilton sugar flowers), and have strawberry slices on it?
The cake ended up being good, though I hate the artificial taste of store-bought frosting. I will never use this icing recipe again, and I will never recommend it to anyone. This is the first recipe I have made from Booze Cakes, and I hope that they don’t all turn out to be as disappointing.
I got this recipe from my mom, it’s one she has made my whole life. Our good family friends were coming to visit and they have always loved it, so I made one for them! This is a great cake for people who don’t like icing, or for brunch/tea parties, or just whenever!
1 box butter cake mix
1 cup sour cream
1 package pistachio pudding mix
1/3 cup vegetable oil
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
Butter and flour bunt pan.
In an electric mixer, mix cake mix, eggs, sour cream, pistachio pudding, and vegetable oil mix for 5 minutes on medium speed.
In a separate small bowl, mix sugar, cinnamon, and pecans.
Pour half of batter into pan, top with 1/2 sugar mix.