Category Archives: cake

Mini Pineapple Upside-Down Cake Recipe

Mini Pineapple Upside-Down Cake Recipe
Author: Juvie
Ingredients
  • Topping:
  • 1 can pineapple rings
  • 6 maraschino cherries
  • 1/2 stick of butter 4 Tbsp
  • 2/3 cup brown sugar packed
  • Cake:
  • 2 eggs
  • 2/3 cup sugar
  • 4 Tbsp pineapple juice
  • 2/3 cup all purpose flour
  • 1 tsp baking powder
  • Pinch of salt
Instructions
  1. – Preheat Oven to 350 degrees.
  2. – In separate bowls mix your topping and cake batter.
  3. – Spray muffin tin
  4. – Pour topping into muffin tin first. Place pineapple ring in and put a cherry in the center
  5. – Next pour in your cake batter.
  6. – Bake in oven for 20-25 minutes. Poke with toothpicks, when you can pull them out clean they should be done.
  7. – Now for the fun part, turn them upside-down, plate, smile, and dig in.
Recipe Notes

source:http://tiphero.com/muffin-tin-pineapple-upside-down-cakes

Cannoli Pancakes

Cannoli Pancakes
Prep Time
25 mins
Total Time
25 mins
 
Author: Juvie
Ingredients
  • 2 c. heavy cream
  • 1/3 c. powdered sugar, plus more for garnish
  • 1 tsp. cinnamon
  • pinch of nutmeg
  • 1 c. ricotta
  • 2 c. mini chocolate chips, divided, plus more for topping
  • 1 box Bisquick, plus ingredients called for on box
  • 1 tbsp. butter
  • 1/4 c. Powdered sugar, for dusting
  • whipped cream, for garnish
Instructions
  1. In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon and nutmeg until stiff peaks form. Fold in ricotta and 1 cup chocolate chips. Set aside.
  2. Make pancakes according to box instructions, with the addition of the remaining cup chocolate chips.
  3. In a large skillet over medium heat, heat butter. Make large pancakes, then stuff with ricotta mixture and fold like a cannoli.
  4. Garnish with powdered sugar, whipped cream and more mini chocolate chips. Serve.

Cannoli Pancakes

OLD-FASHIONED CREAM CHEESE POUND CAKE

OLD-FASHIONED CREAM CHEESE POUND CAKE
Ingredients
  • 1 pkg. (8 oz.) Challenge Cream Cheese, at room temperature
  • 1-1/2 cups Challenge Butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups cake flour
  • 2 tsp. vanilla extract
  • Powdered sugar, for dusting (optional)
  • Fresh whipped cream, for garnish (optional)
  • Fresh berries, for garnish (optional
Instructions
  1. Preheat oven to 325°F. Grease and flour a bundt pan and set aside.
  2. With an electric stand mixer, cream butter, and cream cheese until smooth. Add sugar gradually and beat until fluffy.
  3. Add eggs one at a time and make sure each one is completely mixed in before adding the next, beating well with each addition. Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
  4. Pour into prepared pan and bake for 1 hour and 20 minutes. Start checking for doneness at 1 hour by inserting a toothpick near the center of the cake. When it comes out clean, the cake is done.
  5. Allow cake to cool in pan 10 minutes before turning out onto a cooling rack to cool completely.
  6. To serve, slice cake and garnish with a sprinkle of powdered sugar, a dollop of freshly whipped cream and fresh berries.

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes
My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.
Ingredients
For the Lemon Blueberry Cupcakes:
  • 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 tablespoons fresh lemon juice, divided
  • 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1 large egg plus one egg yolk, at room temperature
  • 2 teaspoons finely grated lemon zest
For the Lemon Cream Cheese Frosting:
  • 1/2 cup (1 stick) unsalted butter, very soft
  • (1) 8 ounce block full-fat cream cheese, very soft
  • 4 cups confectioners' sugar
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1/2 teaspoon finely grated lemon zest
To Decorate:
  • 1 teaspoon freshly grated lemon zest, optional
  • 1/2 cup fresh blueberries, optional
Instructions
For the Lemon Blueberry Cupcakes
  1. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  2. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
  3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
For the Lemon Cream Cheese Frosting:
  1. In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
To Decorate:
  1. Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!
Recipe Notes

You will have enough batter to make 15 cupcakes. Cupcakes may be frozen, unfrosted and stored properly, for two months. Fresh or frozen blueberries may be used, if using frozen, do not thaw first. Lemon extract is optional, but recommended if you want a very lemony cupcake. This post contains affiliate links.

Lemon Cupcakes with Blackberry Buttercream

Lemon Cupcakes with Blackberry Buttercream
Light and Fluffy Lemon Cupcakes are topped with gorgeous swirls of Blackberry Buttercream!
Ingredients
For the cupcakes
  • 1 3/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (I used full fat)
  • 1/2 cup milk (I used whole)
  • 2 teaspoons vanilla extract
  • 2 large egg whites, at room temperature
  • 1 stick (4 ounces) unsalted butter, melted
  • 1 cup granulated sugar
  • Zest of one lemon (about 2 teaspoons)
  • For the Blackberry Buttercream:
  • 1 cup blackberries
  • 2 tablespoons lemon juice
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 1/2 teaspoon salt (do not SKIP!)
  • 4 cups confectioners sugar (more if needed), sifted
Instructions
  1. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
  2. In a medium bowl combine flour, baking powder, baking soda, and salt; mix well to combine. Set aside.
  3. In a large measuring cup or bowl combine sour cream, milk, vanilla, and egg whites; mix well to combine. Set aside.
  4. In a small bowl combine sugar and lemon zest. Using your fingertips, rub the zest IN to the sugar, until fragrant and well combined
  5. In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes.
  6. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
  7. Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for about 16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
  8. For the blackberry buttercream:
  9. Combine the blackberries and lemon juice in a small saucepan. Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash effortlessly.; about 6-7 minutes It will look like blackberry jam. Once the mixture can coat a spoon (you will have about 1/4 cup of blackberry puree) remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool completely before using.
  10. When ready to make buttercream:
  11. Place soft butter in the body of a stand mixer fitted with the paddle attachment; beat butter on medium-speed until completely smooth, scraping down the sides when needed; about 2 minutes. Add in the blackberry puree and beat until completely combined, scraping down the sides of the bowl if needed. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in salt then increase speed to medium-high and beat for 2 full minutes. Ice cupcakes as desired
  12. Cupcakes can be made up to 6 hours ahead of time, but be sure to store in the fridge and bring to room temperature 30 minutes before serving.
Recipe Notes

For a stronger lemon taste, add 1 or 2 teaspoons of lemon juice to the batter. To do this, quickly stir it in right at the end, mixing just until combined.

No Bake Strawberry Icebox Cake

No Bake Strawberry Icebox Cake
Course: Dessert
Servings: 16
Ingredients
  • 19 oz graham crackers
  • 2 pounds fresh strawberries
  • 3½ cups heavy cream
  • 1 banana, sliced thin
  • ½ cup powdered sugar
  • 2 tsp vanilla
  • ¼ tsp salt
Instructions
  1. Cream powdered sugar, vanilla, and salt with the heavy cream in the bowl of a stand mixer. Beat until the cream mixture holds stiff peaks.
  2. Spread a thin layer of heavy cream mix in a 9x13 pan just to coat the bottom.
  3. Layer 5 graham crackers across the center of the pan, then 2 more,breaking them as needed to fit around the top and bottom edges.
  4. Spread a thick layer of heavy cream mix over grahams and top with a hearty layer of sliced strawberries.
  5. Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas
  6. Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.
  7. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  8. Top with a few sliced strawberries or whole strawberries if you desired.
  9. Serve chilled.

Recipe Source : http://cakescottage.com/2015/04/09/no-bake-strawberry-icebox-cake/