Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

MINI PINEAPPLE UPSIDE-DOWN CAKES

Those Mini Pineapple Upside-Down cakes are easy, candy, and certain to position a grin on all of us’s face! similar to the conventional dessert, but in mini shape! ideal for parties and celebrations!

First matters first: to make this recipe you’re going to need a jumbo muffin tin. The pineapple slices gained’t suit in a everyday muffin tin, and at the same time as you can cut them up into tiny portions, I fantastically suggest springing for the pan and following the recipe as written.

MINI PINEAPPLE UPSIDE-DOWN CAKES

Plus, after you buy a jumbo muffin tin you can make other extremely good recipes like these nutella filled chocolate chew zucchini truffles. Win-win! i purchased my jumbo muffin tin at Sur l.  a. table, but you may also buy one from amazon.

Now that we’ve protected pan commercial enterprise, allow’s communicate elements. To make those mini pineapple upside-down desserts you’ll want flour, cornstarch, brown sugar, granulated sugar, cinnamon, salt, baking powder, rum OR vanilla extract (definitely your name!), pineapple juice, pineapple slices, and maraschino cherries. if you buy the sliced pineapples in real pineapple juice, you have to have sufficient juice from the can.

MINI PINEAPPLE UPSIDE-DOWN CAKES

INGREDIENTS:
For the cake:

  • 4 large eggs, at room temperature
  • 1 and 1/4 cups granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1/2 cup pineapple juice
  • 2 teaspoons rum (or pure vanilla extract)
  • 1 and 1/2 cups all purpose flour
  • 2 and 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch

For the topping:

  • 6 tablespoons unsalted butter
  • 1 and 1/2 cups dark brown sugar (packed)
  • 1 teaspoon rum (or vanilla extract)
  • 1/8 teaspoon salt
  • 12 pineapple rings
  • 12 maraschino cherries

INSTRUCTIONS:

  1. Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
  2. Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.

For the topping:

  1. In a small sauce pan, melt the butter over medium heat. Add in the brown sugar, rum, and salt, and cook for 1 minute, whisking constantly. Remove from heat.
  2. Spoon 2 tablespoons of the topping mixture into the bottom of each muffin tin; place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared tins, fill each muffin tin 3/4 of the way full. Bake for 20-22 minutes, or until the tops are puffed and golden brown, and a toothpick inserted in the center of the cake comes out clean.
  3. Remove from the oven and cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack on top and quickly flip over. You may want to place the cooling rack on a large sheet pan before doing this, to help make it less messy. Serve cakes warm or at room temperature.

CHOCOLATE CHIP COFFEE CAKE

Chocolate Chip espresso Cake is such a very impossible to resist breakfast entree. The flavors of cinnamon and chocolate chips grace this scrumptious espresso cake. It’s one of those satisfying comfort ingredients in order to have you coming lower back for extra.

CHOCOLATE CHIP COFFEE CAKE

I have tasted this fantastic recipe often through the years and it's miles one of those recipes that’s a actual keeper. It’s so brief and smooth to combine up and prepare. you could have a batch of this geared up for your oven in about 10 minutes! Bake it and serve.

In case you’re looking for a quick and clean coffee cake for Saturday or Sunday breakfasts or brunches that is a first-rate recipe to include. It has superb flavor and raises properly. It comes out perfectly on every occasion. It’s additionally wonderful for vacation breakfasts. provide Chocolate Chip espresso Cake a try. candy enamel fanatics might be in seventh heaven.

CHOCOLATE CHIP COFFEE CAKE

INGREDIENTS:

  • 1/2 cup unsalted butter softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white sugar
  • 1 tsp. ground cinnamon

INSTRUCTIONS:

  1. Preheat oven to 350°.
  2. Grease and flour a 9x13 inch pan. In a large bowl, cream the butter, 1 cup of sugar, eggs, sour cream, vanilla, baking powder and baking soda.
  3. Mix well.
  4. Add the flour and stir to combine.
  5. Batter will be thick.
  6. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon.
  7. Set aside.
  8. Spread half of the cake batter in prepared 9x13 inch pan.
  9. Sprinkle half of the chocolate chip mixture over the batter.
  10. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  11. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

CHOCOLATE VANILLA MARBLE CAKE

This Chocolate Vanilla Marble Cake is typically what we call a “Gâteau régréssif” in French – meaning it makes you feel like a kid again.

Here is the loaf I make over and over again, whenever I yearn for that taste from my childhood. It’s buttery, moist, tender and eye-catching with its pretty chocolate-vanilla swirls.

CHOCOLATE VANILLA MARBLE CAKE

A Gâteau Marbré is traditionally baked in a loaf tin in France, which I think is a great way to showcase the marbled swirls. It’s a great recipe to have in your baking repertoire, as it is both  delicious and classically suited for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.

CHOCOLATE VANILLA MARBLE CAKE

INGREDIENTS:

  • 2/3 cup (150g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 165g eggs (3 eggs)
  • 2 cups (235g) flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¼ cups (60g) milk
  • 2 tsp (8.5ml) vanilla extract
  • 3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk

INSTRUCTIONS:

  1. Preheat oven to 390°F (200°C). Grease a 9×5-inch loaf pan with butter and dust with flour.
  2. Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.
  4. Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.
  5. Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges). Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter in a swirling motion.
  6. Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.
  7. Transfer to a cooling rack, and let cool at least 15 minutes before slicing.
  8. This cake is delicious warm or cool. You can keep it for up to 3 days on your kitchen counter, well wrapped in foil.   

MELTED WITCH CUPCAKES

These Melted Witch Cupcakes are a amusing twist on considered one of my most famous Halloween treats!

I've reached the point in lifestyles where I don’t even experience secure taking my youngsters to the Halloween gown shops that pop up round city every 12 months.

MELTED WITCH CUPCAKES

Getting into one of those locations is basically like walking onto the set of a scary porn film. Busty nurses in stilettos, bloody corpses coming out of coffins, what even is this lifestyles?

Nothing like selling document McStuffins costumes mere feet faraway from a clothing-impaired police lady outfit. HANDCUFFS ARE FOR keeping regulation AND ORDER, MA’AM.

And while did crimson riding Hood come to be so sexy? Doesn’t she recognise that wolves like to eat skin? certainly, i've such a lot of questions for the man or woman in rate of all of those shops. Like, “am i able to let you know approximately our Lord and Savior Jesus Christ?” or “Do you dabble in grownup amusement when you aren’t selling Halloween stuff?” however I experience like I already recognise the solution to that query.

MELTED WITCH CUPCAKES

INGREDIENTS:

  • 24 chocolate cupcakes, baked and cooled (I used a cake mix)
  • Green buttercream frosting (recipe below)
  • Chocolate ganache (recipe below)
  • 24 Hershey Kisses, unwrapped
  • 12 Oreo cookies, separated with the frosting scraped off

Buttercream Frosting:

  • 3 sticks salted butter, slightly softened
  • 3 teaspoons vanilla extract
  • 1/3 cup heavy cream
  • 6 cups powdered sugar
  • a few drops green and yellow food coloring

Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 4 Tablespoons light corn syrup or honey

INSTRUCTIONS:

  1. prepare frosting: inside the bowl of your mixer, beat butter, vanilla, and heavy cream on medium low speed till combined. With the mixer on low, slowly add powdered sugar and a few drops of yellow and green meals coloring until just blended. growth mixer speed to excessive and beat for one minute, until fluffy and smooth.
  2. the use of tiny dabs of frosting, connect Hershey Kisses to Oreo halves to shape witch hats. Set apart.
  3. Frost cupcakes generously and vicinity inside the refrigerator for about an hour, until frosting is slightly chilled.
  4. put together ganache: In a microwave-safe bowl, warmth chocolate chips and cream, stopping every 20 seconds to stir till melted and easy. Stir in corn syrup, then permit cool and thicken just a piece. Spoon over cupcakes and permit set for only some minutes, then pinnacle with an Oreo witch hat.

BOMB POP CUPCAKES

Those Bomb Pop Cupcakes recreate the flavor of an ice cream truck fave, the Bomb Pop!  The lemon/lime cupcakes are infused with raspberry and topped with layers of blue raspberry, lime, and cherry butter cream!

BOMB POP CUPCAKES

Hello buddies! I’m re-sharing an vintage however maximum preferred recipe ever — Bomb Pop Cupcakes. They’re so fun and festive for the 4th — humans cross loopy for them! i'm hoping that you love them as plenty as I do.

I’m sad to say that my son has never experienced the pleasure, sorrow, and tension this is the Ice Cream Truck.

Virtually, if a man pulled up in a white truck that performed jack-in-the-container song and tried to promote him a popsicle, my baby would possibly run away screaming “stranger danger”.

BOMB POP CUPCAKES

INGREDIENTS:
Cupcakes:

  • 1 box white cake mix
  • 1 small box instant lemon pudding, (3.4 ounces)
  • 1 cup sour cream
  • 1/4 cup water
  • 1/4 cup lime juice
  • 1/2 cup vegetable oil
  • 4 large eggs

Frosting:

  • 4 sticks butter, softened to room temperature
  • 1/2 cup heavy cream 
  • 8 cups powdered sugar
  • 1/2 teaspoon cherry kool-aid powder
  • 1 1/2 teaspoon blue raspberry lemonade kool aid powder
  • 3/4 teaspoon lime juice
  • blue gel food coloring
  • red gel food coloring
  • wooden popsicle sticks for garnish

INSTRUCTIONS:

  1. Preheat oven to 350. Line 24 muffin cups with paper liners and set aside.
  2. In a large mixing bowl, integrate cake mix, pudding blend, bitter cream, water, lime juice, vegetable oil, and eggs. blend on low speed with an electric mixer for approximately 30 seconds or till nicely blended.
  3. Scrape down the perimeters of the bowl and boom mixer velocity to medium. Beat for 2 minutes.
  4. Fill muffin cups 2/3 complete with batter and bake for approximately 15 mins or till tops spring returned whilst gently touched. cast off from oven and allow cool completely on cord racks.
  5. Frosting: within the bowl of a stand mixer, beat the butter and heavy cream on low speed till barely combined. growth to medium velocity and blend till nicely combined. upload powdered sugar and beat on low speed till combined. boom speed to medium and beat for about 2 mins, till light and fluffy.
  6. do away with 2/three of the frosting out of your mixer. split the frosting that you removed in half and place in two bowls.
  7. add the cherry kool-useful resource and desired amount of red shade to one of the small bowls. within the other small bowl, stir inside the lime juice. inside the large bowl of frosting, upload the blue raspberry kool-aid powder and favored amount of blue shade.
  8. Pipe the blue raspberry frosting on the cupcakes, accompanied through the lime and cherry frosting.  Insert a popsicle stick in the center of the cupcakes and serve.

CHOCOLATE MOCHA LAYER CAKE RECIPE

CHOCOLATE MOCHA LAYER CAKE – rich and delicious chocolate cake with ideal mocha buttercream! preferred cup of coffee in cake shape a certainly decadent treat!

Chocolate cake with Mocha buttercream frosting is a chocolate fans dream! Do you love chocolate and coffee or espresso? My family and pals love a lot. It turned into superb clean to make and it became out notable.

CHOCOLATE MOCHA LAYER CAKE RECIPE

It’s rich, wet and loaded with Mocha buttercream frosting. after you strive it, you’ll know why this Chocolate Mocha Layer Cake is wealthy and flavorful. A wealthy and wet coffee flavored cake that tastes similar to your favorite cup of espresso in cake shape.

It is not very smooth to find a wet and delicious cake every time we need some thing for dessert. I continually look for some thing exciting and i don’t want to make something i've made before. Chocolate is always a real choice and that i realize that everybody will consume chocolate dessert and revel in in it.

CHOCOLATE MOCHA LAYER CAKE RECIPE

INGREDIENTS:
For chocolate cake:

  • ½ cup unsalted butter, room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • 4 oz unsweetened chocolate, melted and cooled
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 cup chocolate milk
  • 2 tablespoons hot water
  • 2 ¼ cups flour

For Mocha buttercream frosting:

  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 4 to 5 cups powdered sugar
  • 5 tablespoons heavy cream or milk
  • ¼ teaspoon salt
  • 1 tablespoon instant espresso powder

For chocolate glaze:

  • 4 ounces, bittersweet chocolate chips, or chopped chocolate
  • ½ cup heavy cream

For garnish:

  • Chocolate covered espresso beans, optional

INSTRUCTIONS:

  1. Preheat oven to 350F. gently grease and flour  round 8-in. cake pans, set aside

To make chocolate cake:

  1. In a small bowl, integrate flour, baking powder and salt, set apart
  2. In a large bowl, with electric mixer integrate butter and sugar until fluffy, 2 to a few mins, add melted chocolate and eggs, beat to combine
  3. upload chocolate milk, baking soda and warm water, stir to combine
  4. progressively add flour combination and mix simply till mixed
  5. Pour batter flippantly into organized pans
  6. Bake 25-30 minutes or till a toothpick inserted in center comes out smooth
  7. cast off from the oven and permit for about 10 mins do away with from the pan and funky completely

To make Mocha buttercream frosting:

  1. In a medium bowl, integrate butter, powdered sugar, vanilla, heavy cream and salt and beat for four to 5 mins until mild and fluffy
  2. upload instantaneous coffee powder and blend till blended
  3. upload greater powdered sugar as needed for thicker frosting or upload heavy cream a touch at a time to thin frosting

To make the chocolate glaze:

  1. vicinity chocolate chips right into a bowl, deliver heavy cream simply slightly to a simmer and pour over chocolate chips
  2. Stir with a spatula till combined and easy
  3. allow to cool and thicken barely before the use of on cake

assembly the cake:

  1. region one of the chocolate cake rounds on a serving platter
  2. unfold a thin layer of Mocha buttercream frosting over the cake
  3. Set any other cake layer on pinnacle of the filling and spread Mocha buttercream frosting over the entire cake
  4. spread a thin layer of glaze across the top of the cake and use a spoon to create drips down the sides
  5. permit the glaze set, then pipe dollops of Mocha buttercream on the threshold the usage of a closed celebrity tip
  6. top each dollop with a chocolate protected coffee beans if desired

RED VELVET CAKE RECIPE

Crimson VELVET CAKE – wonderful wet, flavorful and perfect cake with cream cheese frosting! This fantastic crimson beauty is the correct preference of cake for any event!

I am a lover of all matters purple velvet. crimson velvet poke cake, pink velvet brownie and of path purple velvet cake! purple velvet cake isn't always just a chocolate cake with purple food coloring brought. This cake is softer than most and the chocolate taste is simply quite mild.

RED VELVET CAKE RECIPE

Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar in addition to cream cheese within the frosting. The acidity is balanced out with the aid of the beauty of the cake itself. It also has cocoa powder added to it for a slight chocolate flavoring.

CVrimson velvet cake is traditionally made with cream cheese frosting. I loved the wet and chocolate cream cheese filled layers, however I assume that it was the dramatic crimson that I loved the maximum. it's miles one in every of my favourite flavors and i love making it around the vacations because this color is so colourful and festive.

RED VELVET CAKE RECIPE

INGREDIENTS:
For cake:

  • 2 eggs
  • 1½ cups vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar
  • 2½ cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon cocoa powder, unsweetened
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons red food coloring, more or less according to your color preference

For cream cheese frosting:

  • 16 oz. cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 to 5 cups powdered sugar

INSTRUCTIONS:

  1. Preheat oven to 350F. gently grease and flour two round eight-in. cake pans, set apart

To make the cake:

  1. In a large bowl, whisk together flour, cocoa powder, salt and baking soda, set aside
  2. inside the bowl of an electric stand mixer beat eggs and sugar until creamy, add oil, buttermilk, vanilla, vinegar and pink meals coloring and mix until combined
  3. regularly upload dry elements to the moist elements and blend just until mixed
  4. Pour batter calmly into prepare pans then drop the pans at the counter a few times to launch any air bubbles
  5. Bake for approximately 30 minutes or till a toothpick inserted comes out clean
  6. do away with from the oven and permit for approximately 10 minutes get rid of from the pan and cool absolutely

To make cream cheese frosting:

  1. In a huge bowl, using an electric powered mixer beat together the butter and cream cheese until easy
  2. Slowly blend inside the powdered sugar and vanilla the beat until smooth and well blended
  3. The longer you whip this frosting, the lighter and fluffier it turns into
  4. meeting the cake:
  5. using a serrated knife, cautiously trim the raised top of each cake
  6. Set the cake trimmings apart (you will use them for adornment later)
  7. transfer one cake layer to a plate or cake stand
  8. spread a thick layer of cream cheese frosting on pinnacle then lightly upload 2d cake layer
  9. Frost the top and aspects of the cake then collapse up the cake trimmings and sprinkle them at the top of the cake
  10. Slice and serve

HAWAIIAN EARTHQUAKE CAKE

If you’re looking for a amusing, easy and delicious heat climate dessert appearance no similarly. This island inspired Hawaiian Earthquake Cake is full of beaten pineapple, shredded coconut, toasted macadamia nuts and white chocolate chips. The approach of layering components lends a wacky look to earthquake cakes and every one bakes in it’s personal particular way. Serve it with a dollop of fresh whipped cream at the aspect  no frosting required.

HAWAIIAN EARTHQUAKECAKE

I love the earthquake cake concept. those form of desserts have been all the dessert rage within the eighty’s and that i fully intend to add extra versions to my recipe index. My Almond joy Earthquake Cake is a top readers pick out and for excellent reason. It’s packed with chocolate, coconut and toasted almonds all baked with a luscious coconut cream cheese filling.

Earthquake desserts earned their name due to the fun component layering technique that causes the cake to bake with a wonky appearance. The wealthy cream cheese filling that’s dolloped over the batter is lots rich sufficient and also you don’t need to frost earthquake cakes in any respect. A dollop of whipped cream is a need to however, if you plan on serving it warm a huge scoop of ice cream on pinnacle is genuinely remarkable.

HAWAIIAN EARTHQUAKECAKE

INGREDIENTS:

  • 1 1/4 cup sweetened flaked coconut divided
  • ½ cup chopped macadamia nuts toasted
  • 1 15.25 oz box Yellow or Butter cake mix plus oil, water and eggs to prepare
  • 1 3.4 oz box instant coconut cream pudding mix
  • 1 8 oz cream cheese softened
  • ½ cup butter softened (1 stick)
  • 1 tsp pure pineapple extract
  • ½ tsp pure almond extract
  • 2 cups powdered sugar
  • 1 8 oz crushed pineapple, well drained
  • 1 cup white chocolate chips

INSTRUCTIONS:

  1. Preheat the oven to 350°F. unfold 1/four cup coconut and chopped macadamia nuts on a baking sheet. Toast for 6 mins, stirring now and again for even browning. Set apart to chill completely.
  2. Spray a nine x thirteen-inch baking pan with cooking spray. Sprinkle 1 cup remaining coconut on the lowest of the pan observed by means of the macadamia nuts.
  3. prepare the cake mix batter according to the commands on the container the use of the amounts called for of water, oil and eggs. add the coconut cream pudding blend to the batter. Whip till combined.
  4. Pour the batter calmly over the coconut and macadamia nuts in the pan. don't stir.
  5. I a medium size blending bowl the usage of an electric mixer cream collectively the cream cheese, softened butter, pineapple and almond extracts.
  6. progressively upload the powdered sugar. Beat until creamy and completely mixed approximately 1-2 minutes.
  7. Fold in the crushed pineapple by means of hand.
  8. Drop the creamed combination the usage of a teaspoon randomly over the batter. Use a knife to lightly swirl thru the batter do not blend-in completely.
  9. Sprinkle the top of the cake batter with white chocolate chips.
  10. Bake for half-hour, then lay a bit of aluminum foil on top. Bake for a further 15-20 minutes (45-50 minutes total) or till a toothpick inserted into the cake element comes returned clean.
  11. Cool to room temperature, reduce into squares and serve. with whipped cream garnished with toasted coconut.