German Chocolate Cupcakes

 

There is something so decadent about German Chocolate Cake.  The coconut pecan topping, the moist chocolate cake.  The chocolate buttercream puts it over the top. 

These even look like fancy bakery cupcakes.   And, because I used a boxed cake mix with some “secret sauce” add-ins, they were very easy.

German Chocolate Cake

1 box devil food cake

3 eggs

1/2 cup vegetable oil

1 tsp vanilla

3/4 cup buttermilk

1 cup sour cream

1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

2. In a large bowl, gently combine oil, eggs and vanilla extract.

3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.

4. Add Buttermilk and stir until combined.

5. Add another third of the cake mix (again, sifting for easy stirring).

6. Add sour cream, then final third of cake mix.

7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

German Chocolate Topping

1 cup sugar

1 cup evaporated milk

3 egg yolks,  beaten

1/2 cup butter

1 1/2 cup flaked coconut

1 1/2 chopped pecans

1 1/2 tsp vanilla

On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

Chocolate Buttercream Frosting

4 oz cream cheese

1/2 cup butter

2/3 cup unsweetened cocoa powder

4 cups powder sugar

2 tsp vanilla extract

2 Tbsp milk or cream (use only amount needed to reach desired consistency)

Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

*Pipe chocolate buttercream around edges of cupcakes to create a barrier.  Then place a scoop of topping in the center.* 

Enjoy!!

Recipe found at Your Cup of Cake

Cake Batter Pancakes

Its my birthday!!  And, I love cake.  SO, what better way to start my special day?!

Hello, sprinkles. You are a lovely sight first thing in the morning.

Yes, it tastes just like eating cake for breakfast.  A very fun tradition to celebrate special days.  I also just reached “best mom ever” status.  Thank you sprinkles, you never let me down.

Cake Batter Pancakes (recipe from How Sweet It Is)

1 1/2 cups all purpose flour
 2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
1/8 tsp salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (varies depending on cake mix)
assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. Preheat a skillet on medium heat (I use an electric grilled and turn it to 275 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Glaze 1 cup powdered sugar 1/2 tablespoon milk 1/2 teaspoon vanilla extract assorted sprinkles Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes. Top with extra sprinkles.  *Because at this point, we really need more sugar*

Let Them Eat Cake

Raspberry Lemonade Cake
Cake:

• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon lemon zest
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk

Filling:

• 1 lb fresh raspberries, washed
• 2 Tbsp granulated sugar

Frosting:

• 2 tablespoons butter, softened
• 2 teaspoons lemon zest
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 3 1/2 cups powdered sugar

*2 lbs additional fresh raspberries for garnish*

Preparation

1. Preheat oven to 350°.
2. Mash 1 lb fresh raspberries with a potato masher and sprinkle with 2 Tbsp sugar.  Let sit while you make the cake.  They will get nice and juicy.
3. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition.  Combine flour, baking powder, salt, and baking soda in a medium bowl; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
4. Pour batter into 2 (8X8) cake pans coated with cooking spray. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
5. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting and mashed berries. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with fresh raspberries and store cake loosely covered in the refrigerator.

Recipe adapted from Cooking Light APRIL 2002

Tea Party

My sweet V turned 3!  And we celebrated by having tea!  Do you like my rhyming skills? 

We hosted an outdoor tea party and had the whole family here.  There were 29 of us and only 4 were non-family members.  I love our large close family.  And 7 were not able to make it. 
I made 3 cakes and served tea, coffee, and lemonade.  There were also mini fruit pizzas and butter mints.  All the proper things for a tea party.
I made sure to visit Goodwill and my favorite thrift store several times to collect tea settings, punch serving sets, and cute cake plates. 
I had so much fun.  This was the first year that V realized it was her day and she loved the excitement.  We held the party at 10am to beat the heat of the day.  We had badminton, horse shoes, and a ring toss.  Yard parties are so fun and casual. 

Recipes coming this week of all the yummy desserts.  The Strawberry Shortcake Cake and the Raspberry Lemonade cakes were a hit.  The mini fruit pizzas barely lasted 10 minutes. 
Enjoy your Sunday evening.  I will sleep well tonight.

Double Chocolate Pudding Cake

This cake is so so yummy!  And it was so quick to make.  My husband came to the kitchen after putting our 3 year old to bed (it only takes about 15 minutes), and he saw me cleaning up my Kitchen Aide mixer.  He was surprised that I just last minute decided to whip up a cake.  But, when you  need chocolate….you need chocolate. 
I had a box of yellow cake and a box of chocolate pudding in pantry.  I found a recipe that used both….and some other ingredients I didn’t have.  So, I doctored it and whipped up this delicious chocolate cake.  I dare say, it is my new favorite chocolate cake.  It tastes like the kind of cake you make for Sunday dinner when family and friends come over. 
Double Chocolate Pudding Cake
1 box yellow cake mix
1 small box instant chocolate pudding
4 eggs
3/4 cups vegetable oil
1 cup sour cream
12oz bag of semi-sweet chocolate chips
Enjoy your time in the kitchen:
1. With an electric mixer, mix the yellow cake mix, the instant pudding mix, eggs, oil, and sour cream.  Mix until smooth.  Doesn’t take long at all.
2. With a spatula, fold in 3/4 cups chocolate chips. 
3. Spoon half the batter in to a well greased Bundt pan.  Sprinkle on 1/3 cup chocolate chips and top with remaining batter.  Sprinkle with remaining chocolate chips
4. Bake at 350 degrees for 50 minutes.
5. Let cool about 30 minutes before removing from pan.  Enjoy!

Apple Coffee Cake with Brown Sugar Glaze

I drink coffee every day.  I really love cake.  And the fact that this is cake that is expected to be served at breakfast is wonderful!
Sometimes coffee cake can be very dry or only have flavor in the one layer with cinnamon.  Or the strudel topping leaves something to be desired.  NOT THIS CAKE
This cake has 2 cups chopped apples, makes it so so moist.  Then the drizzle adds a little pizzazz!  Its wonderful.

I had a brunch with some of my girlfriends this weekend, and I shared this cake.  We all decided that it was worth making again.  I think I will be adding this to my holiday brunch menu for the future.
Gather your ingredients:

Cake:

• 1 stick unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

 

Enjoy your time in the kitchen:
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish.
2. In a large bowl, cream together the stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after each. In a separate bowl sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
3. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
4. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly.
Slice and serve.  Enjoy with coffee or tea.
Source:The Food Network

Candy Land Cake (2nd Birthday)

Last summer when my daughter turned 2, I was looking for great cake ideas.  I found a few pictures on the web of a Candy Land cake and knew I had to give it a try.
I used 2 9x13 cakes.  I frosted them with confetti frosting (only the best frosting out there), and used Starburst candies to make the playing spaces. 
This was such a fun cake to make.  And it tasted really great.  Let me tell you, all of the little cousins loved how much candy there was!
Candies I used:
Gum drops on toothpick
Rainbow Twizlers
Fruit roll-up
Starbrust
Spree
Nerds
Ice cream cones with frosting and sprinkles
Reeces Peanut butter cups
Fudge frosting

Meyer Lemon Loaf

When I was pregnant with my youngest daughter, I was sick for all 40 weeks.  About the only thing that I consistently could keep down was citrus. Something about the sour flavor made my queasy stomach settle.  I always had a stash of sour candies on hand and lemonade in the fridge.  Often at restaurants, I would get ice water but have them fill the glass with lemons first.  Something about sour was the ticket.
When I came home with two bags of Meyer Lemons, I think my husband was curious as to why I was suddenly needing lemons.
Nope, not pregnant, I just really love lemon cake.  

Look at those delicious ingredients!  Heavy cream, butter, and lemons

I have a really nice micro plane zester that I love.  It makes zesting a lemon easy and fast.

When I bake, it isn’t a pretty or clean process.  This is the damage to the kitchen.

This cake is a process.  This is the warm loaf.  We let it cool for a bit before drenching it in Mayer Lemon Syrup.  This is the “secret sauce” that makes the loaf so moist.



A glaze that is “drool worthy” all on its own.  This lemon loaf gives Starbucks Lemon Loaf a run for its money.

Meyer Lemon Loaf (from utryit blog)
For the Cake:4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
Zest of 3 Meyer Lemons
1 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed Meyer lemon juice
1/4 cup plus 2 tablespoons heavy cream, at room temperature
1 teaspoon pure vanilla extract
For the Meyer Lemon Syrup:
1/4 cup sugar
1/4 cup Meyer Lemon Juice *I just squeezed a few Meyer lemons*
For the Meyer Lemon Glaze:1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

To Prepare the cake:Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
1 .Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
2. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.
3. In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In another bowl, combine lemon juice, the heavy cream, and vanilla. Add the flour and cream mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the loaf pan, smooth the top, and bake for 40 to 45 minutes, or until a cake tester/toothpick comes out clean.

To Prepare the Meyer Lemon Syrup:In a small saucepan, combine sugar and Meyer lemon juice and cook over low heat until the sugar dissolves.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack over a tray lined with foil (for easy clean up). With a toothpick, prick holes all over the cake. Spoon the Meyer lemon syrup over pricked cake. Let the cake cool completely.

To Prepare the Meyer Lemon glaze:
In a small bowl, whisk together the powdered sugar and the Meyer lemon juice until smooth. Drizzle over the tops of the cake and allow the glaze to drip off the sides.
Enjoy and Happy Easter baking!!

Cool Whipped Frosting

My friend made her daughter a birthday cake.  I really really awesome Tangled theme birthday cake.  She shared a few tips on her blog today about how to make a cake taste really top notch.  I guess freezing the cake overnight is the key.  I have been doing that for a while, but I did it out of convenience and not realizing that is why my cakes were so moist. 
She also uses the same cool whip frosting recipe that I use for birthday cakes.  (When I don’t use a can)
The recipe comes from Allrecipes.com
Here’s the Frosting recipe: 1 (8 ounce) container frozen whipped topping, thawed 1 (3.5 ounce) package instant vanilla pudding mix 3/4 cup milk (you can add more if you think you need it) 1 teaspoon vanilla extract In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake. * I have used food color gel in this and it works great.  Food color powder is also a good choice. * Happy baking! (when I get permission, I will post a picture of the cake she made)

Spiced Pumpkin Bars

These are so good.  You will need to make these to welcome in fall. 



Spiced Pumpkin Bars
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
4 eggs
15 oz can of pumpkin puree ( 1 3/4 cup fresh pumpkin puree)
1 2/3 cup sugar
1 cup cooking oil
3/4 cup chopped pecan (optional)
1 recipe cream cheese frosting *listed below*
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt.  Set aside. 
In a large mixing bowl, beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed.  Add the flour mixture; beat until well combined  If desire, stir in the chopped pecans.  Spread batter into an ungreased 15x10x1 inch baking pan.  Bake at 350 degrees for 25-30 min or until a wooden toothpick inserted in the center comes out clean.  Cool completely in the pan on a wire rack.  Frost with cream cheese frosting. 
Cream Cheese Frosting
3 oz softened cream cheese
1/4 c butter softened
1 tsp vanilla
Beat with electric mixer until smooth and fluffy.  Gradually beet in 2 cups sifted powdered sugar.  Beat until smooth.