Moist Vanilla cupcakes

INGREDIENTS:

VANILLA CUPCAKES

2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup (240ml) hot water

DIRECTIONS:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners (can also bake in three 8 in rounds for 18-20 min).
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

http://www.lifeloveandsugar.com/2017/01/16/moist-vanilla-cupcakes/

Rainbow Cake

Sadie's Rainbow Cake (see photos below)

CAKE
*****

• 2 Boxes of Pillsbury Classic White Cake (use the egg white only directions).
• Betty Crocker gel colors (we used classic yellow and blue, and neon green, purple, pink, orange)
• 8" round cake pans (I would strongly recommend getting good cake pans...maybe Wilton)
• Parchment paper
• Oil spray

*****
Prepare pans by spraying with oil, lining bottom with parchment, then spray the parchment with oil spray.

Weigh empty mixing bowl and write that number down.  Mix both cake mixes at the same time.  Weigh the mixing bowl with the cake batter in it.  Divide that number by 6 and round down about 5 grams (you always will lose several grams when you divide it into bowls).

Pour batter into 6 bowls and weigh to make sure they are all the same. Use liberal amounts of color gel to dye to batter in each bowl.

I baked 2 layers at a time at 350º for 18 minutes.  (we only had 2 cake pans.)

When done baking, immediately remove from pans.

Freeze layers.  Mine never got more than really cold.

With sharp knife, cut around edge of each layer to expose the bright color rather than the browned sides.  If your cake ends up with thin edges and thicker center, cutting off the edge also allows you to cut off some of the "thin" part exposing a thicker colorful layer.

On all layers EXCEPT the top color, slice off the rounded top to create a flat layer.

Frost with a crumb coat, but not all the way to the edge.  Re-freeze layers.

FROSTING
We used 3 recipes of frosting.

• 3 pounds of powdered sugar
• 3 tsp vanilla
• 3/4 cup milk (scant)
• 3 sticks butter-the lighted yellow you can find (we used Trader Joe's salted butter in the blue box)

Use a THICK layer of frosting on each layer.

Chocolate cake in a mug

Ingredients

5 Tablespoons flour (all-purpose)

4 1/2 Tablespoon sugar

2 teaspoons cocoa (unsweetened)

1/4 teaspoon baking soda
Dash of salt

1/2 teaspoon white vinegar
1/4 teaspoon pure vanilla extract
2 teaspoons vegetable oil (or canola)
4 1/2 Tablespoons water 

Directions 

(step by step photos below)

Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug.  After mixing well, make 3 depressions in dry ingredients.  Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression.  Pour water over top.  Mix well until smooth using a fork.  Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean.  Be sure not to over cook!  Top with whatever you like - powdered sugar, frosting, chocolate chips, caramel or whipped cream! Enjoy hot or cold! 

TIPS:

*Each microwave cooks differently, adjust time accordingly!  One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.  If you overcook the cake, it may ruin it.  Be sure to watch as it bakes. 

http://www.sweetlittlebluebird.com/2013/04/crazy-cake-in-mug-no-eggs-milk-or.html

Chocolate Velvet Cupcakes

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter
• 1 (16 ounce) package light brown sugar (I'm going to try subbing with raw sugar the next time I make them)
• 3 large eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract

Preheat oven to 350 degrees.
Melt semi-sweet chips in a microwave safe bowl at high for 30 seconds intervals until melted. (about 1 1/2 minutes total time) Make sure to stir after every 30 second interval. Set aside.
Beat butter and brown sugar at medium speed in a mixer, beating about 5 minutes or until well blended. Add the eggs, one at a time, beating until just blended after each addition. Add the melted chocolate, beating until just blended.
Sift together the flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour. Beat on low speed until just blended after each addition. Gradually add 1 cup of hot water in a slow, steady stream, beating at low speed just until blended. Add vanilla.
Place 36 cupcake liners in muffin tins, spoon batter evenly into cups, filling them 2/3 full. Bake for 18 minutes or until a toothpick inserted comes out clean. (If you are making mini cupcakes, this recipe will yield about 95 mini cupcakes. Bake for 8-10 minutes) Remove cupcakes from tins and cool completely before frosting.

I made these and froze them, and 2 months later, mom said they were the best cupcakes she'd ever had. I think freezing them made them taste better, more moist.

From http://lucyjanesbest.wordpress.com/2012/01/13/chocolate-velvet-cupcakes/

Liz's Perfect Vanilla Cupcakes and frosting

My friend used to own a bakery, this is her cupcake recipe. They are Awesome.

3 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 sticks unsalted butter, room temp (12 TBS)
1 1/2 cups raw sugar
4 large eggs
2 tsp vanilla
3/4 cup milk
1/2 cup sour cream

Optional- I like to throw in some chocolate chips (what can I say, I'm a Saunders)

Preheat oven to 350.
Cream together butter and sugar, about 4 minutes. Add eggs one at a time, mixing until incorporated. Beat in vanilla.
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture, sour cream, and milk alternately to the sugar/butter mixture, beginning and ending with flour. Scrape the sides and make sure it is mixed thoroughly. Fill the cupcake liners 2/3 full. Bake on the center rack until the tops spring back when you touch them, about 20 min. transfer to wire rack to cool completely.



Frosting

1 1/2 sticks butter, room temp
6 cups powdered sugar
1 tsp vanilla
1 package cream cheese, room temp

Cream together ingredients until nice and fluffy. Add milk if needed.

Devil’s Food Cupcakes with Cream Filling

I haven't made these yet, but the cream filling is delicious!

1/2 cup butter, room temperature
2 cups sugar
3 large eggs
3/4 cup sour cream
 1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water, boiling

Preheat the oven to 350F and lightly grease two 12-cup muffin tins.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract.
Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the chocolate mixture, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Vanilla Cream Filling
3 tbsp all purpose flour
1/2 cup milk (low fat is fine)
1/2 cup butter (or trans fat-free shortening)
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Chocolate Buttercream Frosting
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

Assembly
(A photo how-to of the assembly method can be found here.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.
If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
Store in an airtight container until ready to serve.
Makes 2-dozen.

http://bakingbites.com/2007/09/devils-food-cupcakes-with-vanilla-cream-filling/

Claim Jumper Chocolate Motherlode Cake

6 eggs
3 cups granulated sugar
6 tablespoons butter, softened
3 cups mayonnaise
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 teaspoons vanilla extract
6 3/4 cups flour
4 1/2 teaspoons baking powder
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips, divided

Heat oven to 350

Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.

Sift flour, baking powder, baking soda and salt together, and add to the wet ingredients.

Fold in the water. Pour equally into 6 (8 or 9-inch) baking pans and add 1/2 cup chocolate chips into each pan (I prefer to add some batter, add the chocolate chips, then add the rest of the batter). Bake for 15-20 minutes.

Cool 10 min in pan before removing to cooling rack. Cool on the rack, then wrap with saran wrap and place the cake rounds in the freezer. Remove and ice the rounds with chocolate cake frosting.

To make a 2 layer cake, here are the changes:
2 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 cup mayonnaise
1/2 cups unsweetened cocoa powder
1/2 cups buttermilk
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup boiling water
1 cup chocolate chips, divided


Chocolate Ganache Frosting (this makes enough to cover the cake, but not to fill between the layers; double it if you want it in between all the layers):
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides.

Add any chopped nuts or shaved chocolate to outside of cake.

Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Chocolate Flourless Cake aka French Chocolate Cake

3/4 cup powdered sugar (plus some for sprinkling)

2 cups semi sweet chocolate (10-12 oz)

3/4 cup unsalted butter, cut in pieces

2 tsp vanilla

5 eggs, separated

1/4 cup flour sifted (guess it isn't totally flourless)

pinch of salt

325 degree oven

1. Generously butter a 9 1/2" springform pan, then sprinkle the pan with powdered sugar and tap out extra.

2. Set aside 3T of the sugar. Place chocolate, butter, remaining sugar in heavy sauce pan. Cook over low heat until butter melted and sugar dissolved. Remove from heat, stir in vanilla, and let cool slightly.

3. Beat egg yokes into chocolate mixture, beating each in well.

4. Stir in flour.

5. In grease free bowl, beat egg whites on low until frothy. Add salt, increase speed, and beat until soft peaks form. Sprinkle in the reserved sugar, and beat until the white are stiff and glossy. Beat one-third of the whites into the chocolate mixture, then fold in the remaining whites.

6. Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.

7. Bake the cake for about 35-40 minutes (but there's a note on my recipe that says 25 min, so??) until well risen and the top springs back when touched lightly.

8. Transfer cake to wire rack. Remove sides of pan and let cool completely. Remove pan base and dust with powdered sugar.

Serve with the CHOCOLATE SAUCE recipe that I posted under "sauces".

Honeybun cake

I feel like this is a cheater recipe, all the stuff you guys post is made from scratch and somewhat healthy or/or natural...well, this is the exact opposite, but Kristin wanted me to post this. This is what Jax requested for his birthday this year

Warning...sugar overload!

1 yellow cake mix
4 eggs
3/4 cup veg oil
8oz sour cream

Mix all that together I'm a bowl

In separate bowl mix:
1cup brown sugar
3 teaspoons cinnamon

In 9X13 pan, pour half of cake batter then sprinkle half of sugar mixture evenly, then pour remaining cake batter and top with remaining sugar mixture. Bake at 350 for 30-40 minutes.

Icing: 2 cups powdered sugar
4 tablespoons of milk
1 tablespoon vanilla (I don't think I usually put that much in)

When removed from oven immediately drizzle icing on top, the heat will melt the icing and when it cools it will harden

Get a huge glass of milk and enjoy ;)


- Posted using BlogPress from my iPad

Pumpkin Gooey Butter Cake

Prep Time:

30 min

Inactive Prep Time:

--

Cook Time:

50 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

We made this at Brie's house in 2010 and it was the favorite dessert of the night.....well, maybe it tied with frozen chocolate velvet pie.

Best Two-Egg Cake

Mom's yellow cake recipe

1/2 c butter

1 1/2 c sugar

2 1/4 c sifted cake flour

2 1/2 t baking powder

1 t salt

1 t vanilla

2 eggs

1 c plus 2T milk

sift dry ingredients into bowl. Add butter and 2/3 c milk and vanilla. Beat on low for 1 minute. Add remaining milk and eggs. Beat on low for 30 seconds. Scrape bowl and Beat at high for 1 minute. Bake in 2 8" rounds at 350 for 23- 25 minutes.

NOTE: I usually did this recipe at 1 1/2 times the amounts, because I found it wasn't enough. Doubled, I think it make 9" rounds plus some cupcakes. or a 9x13 and some cupcakes.

Here are the amounts I used for 1 1/2 times the recipe:

3/4 c butter

2 1/4 c sugar

3 3/8 c sifted cake flour

3 3/4 t baking powder

1 1/2 t salt

1 1/2 t vanilla

3 eggs

1 1/2 c plus 3T milk

I made some changes to this cake that I'm very happy with so I'm leaving it here-

3/4 c butter

2 1/4 c sugar

3 3/8 c sifted flour

3 3/4 t baking powder

1 1/2 t salt

1T vanilla

1 egg, plus 2 egg whites

1 1/2 c plus 3T milk

1/2 cup sour cream

Cream together butter and sugar, about 4 minutes. Add eggs one at a time, mixing until incorporated. Beat in vanilla.
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture, sour cream, and milk alternately to the sugar/butter mixture, beginning and ending with flour. Scrape the sides and make sure it is mixed thoroughly.

Bake in 2 8" rounds (plus one pan of mini cupcakes)at 350 for 23- 25 minutes.

Chocolate Torte

Warning: This is a high maintenance cake.......BUT it is also quite possibly the best chocolate dessert I've ever had. I wouldn't really call it a cake, it's not "cakey" since there's no flour. It's just so so good. It's a whole lotta chocolate though so you have to be into that kinda thing. This is my new "special occasion" dessert. Yum.

Flourless Chocolate Cake with Chocolate Glaze
For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/5872

“Buttercream” Frosting

*½ c. palm shortening (I use Spectrum brand, called All vegetable shortening)

¼ c. vanilla rice milk

3 c. powdered sugar

1 tsp. vanilla extract

1/4 cup cocoa (optional, for chocolate icing)

Cream shortening, milk, and vanilla. It takes a really, really long time. Add sugar, sifted if you don't want lumps. Add cocoa (again, sifted). Beat until smooth.

Doubled, this makes enough to frost and decorate a 2 layer round cake, with some left over. I also made 1 1/2 times for a 2 layer cake that wasn't going to be decorated, and it made just barely enough. Unless you like a ton of frosting, in which case you might want to make more.

http://www.kathysrecipebox.com/?p=64

*I substitute 1/4-1/3 of the shortening with earth balance. Makes for a more buttery taste.

Allergen free Chocolate Cake

1 c. sugar

1 ½ c. flour

½ tsp. salt

¼ c. cocoa

1 tsp. baking soda

1 Tbs. vinegar

1/3 c. canola oil or coconut oil melted

1 tsp. vanilla

1 c. cold water

1/4 cup heaping of apple sauce (optional)

Mix in order given. Pour into ungreased 8″ square pan. Bake at 350°F for 35 minutes (21 minutes for regular cupcakes, 15 minutes for mini cupcakes).

http://www.kathysrecipebox.com/?p=49