The Best Frosting Ever

Once again, I am updating an old post with a new photo.  One that is prettier and more appealing!  This frosting continues to be a favorite and I always get asked for the recipe.  It's light and creamy and not too rich or sweet.  The recipe below makes enough to frost 24 cupcakes in the manner seen in the photo.  I use a large Wilton 1M tip and pastry bag (found at Michaels or Joann) to frost my cupcakes.  It actually makes quick work of it and gives a lovely presentation.  Here is where I learned how to do the swirls and my other favorite design with the 1M tip: the rose.  It's REALLY EASY.  I promise.

More often than not I use 1 tsp. vanilla extract and 1 tsp. almond extract* when making this frosting.  That seems to be the most popular flavor combo.  If you want a brighter white frosting, you'll have to use the clear imitation vanilla.  If you are going to use food coloring, I recommend the gel or paste varieties.  Liquid coloring thins out the frosting too much and you will not like the result.  And, as mentioned below, this frosting is best eaten the day of or at least after no more than 48 hours.  I typically make my cupcakes the day before, keep them in an airtight container, and frost them just before I leave/serve.

March 2010:

This frosting is to die for. It's like whipped cream. You MUST try it!

I've seen it in several places on the internet, so I don't know who came up with it first, but I used the recipe from OurBestBites. The Pioneer Woman also posted one on her Tasty Kitchen blog. They both include photo tutorials that are worth checking out. I recommend the one from Our Best Bites, because they get a better finished product.

This frosting is best eaten within 24-48 hours and does not do well in the fridge or in warm temps (above 80 degrees). Store the cupcakes in an airtight container at room temperature (65-75 degrees F).

Also, you can use any flavoring/extract you want: vanilla, almond, coconut, lemon, etc.


THE BEST FROSTING EVER (makes enough for 24 cupcakes)

1 cup milk
6 Tbsp. flour
1 cup (2 sticks) butter, softened (salted or unsalted)
1 cup granulated sugar (not powdered sugar)
2 tsp. vanilla extract*

In a small saucepan, whisk together flour and milk until there are no lumps. Stirring constantly over medium heat, whisk the mixture until it thickens:

You want it like a very thick pudding.

If you screw up and get lumps (been there, done that), strain the mixture through a sieve, using a rubber spatula to press it through. Don't worry if it gets super thick. It will still work. Pour flour mixture into a bowl and refrigerate until cold (this can take up to 15-20 minutes).

In an electric stand mixer with the whisk attachment, beat butter and sugar for 2 minutes or until light and fluffy. Add flour mixture and vanilla extract. Now beat at a high setting until creamy and sugar is dissolved (this can take anywhere from 2-10 minutes - just test it with your fingers to see if it's still grainy). If it looks goopy and weird, keep beating.

Once frosting is creamy you can add gel or paste food coloring, if desired.

White Texas Sheet Cake Cupcakes aka the Best Cupcakes Ever

Another flashback: this one is from October 2009.  Have I really been blogging that long?!  I consistently get rave reviews and demands for the recipe when I share a batch of these cupcakes.  The frosting pipes so beautifully, it's one of my favorites to work with.  They look so pretty with red liners and pearl sprinkles - perfect for Christmas!  Or Valentines Day.

October 26, 2009:
I got this recipe from my sister-in-law who got it from a friend. These are by no means good for you, but they are worth the fat in my opinion. You don't have to make it into cupcakes (it makes 24). It will also make two 8 or 9 inch rounds or one 13x9. Be sure to use the cream cheese frosting though, as that is what makes these cupcakes so darn delicious! For a whiter frosting, use clear imitation vanilla.

WHITE TEXAS SHEET CAKE CUPCAKES

2 cups sugar
2 cups flour
1 tsp. soda
1 scant tsp. salt
1 cup butter
1 cup water
1/2 cup sour cream
1 tsp. vanilla
2 eggs, beaten

In a large bowl, mix together sugar, flour, soda, and salt. In a small saucepan, melt together the butter and water over medium heat. Stir in sour cream, vanilla, and eggs. Pour into flour mixture and stir until combined. Divide into 24 lined muffin cups (or greased and floured baking pans). Bake at 375 degrees for 15-20 minutes or until tops spring back when touched. Cool completely before frosting.



THICK CREAM CHEESE FROSTING:

8 oz cream cheese, softened
1 stick (1/2 cup) butter, softened
4 cups powdered sugar
2 tsp. vanilla

In a medium bowl, beat butter vigorously with an electric mixer. Scrape the bowl and add the cream cheese and beat until combined. Add the vanilla and powdered sugar, one cup at a time, and beat until smooth. Frost immediately and refrigerate leftovers.

Double Chocolate Cupcakes With Fresh Raspberry Buttercream

I've wanted to share this recipe for quite some time.  I made these cupcakes over a year ago but never got a photo of them.  Today I had to make a dessert for a fundraiser and I figured now was a good time to make them again and get a photo!

The recipe might bug OCD people like me because it makes 15 cupcakes instead of an even dozen, but don't let that stop you (especially since there's no eggs and you can lick the bowl with abandon).  The frosting recipe makes exactly the right amount to "liberally" frost the cupcakes.  And you need this frosting really bad.  I promise.


DOUBLE CHOCOLATE CUPCAKES
slightly adapted from Mom's Chocolate Cupcakes on Food.com

1 1/2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 tsp. vanilla
1 Tbsp. white vinegar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Grease or line muffin tins for 15 cupcakes.  In a large bowl, whisk together dry ingredients, then add wet ingredients and stir just until combined.  Fold in chocolate chips.  Fill muffin cups 2/3 full and bake for 20-25 minutes or until tops spring back when touched.  Cool completely before frosting.


FRESH RASPBERRY BUTTERCREAM
from SouthernLiving

1/2 cup butter, softened
1/2 cup fresh raspberries, rinsed and dried
1 tsp. vanilla
1/8 tsp. salt
16 oz (4 cups) powdered sugar

Beat first 4 ingredients at medium speed with an electric mixer until creamy.  Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.  Frost as desired.  Can stand at room temp up to 24 hours, otherwise refrigerate.

Key Lime Poke Cake

I am so in love with this cake.  Of course I love anything with lime, especially key lime pie, and this cake is now in my list of favorites.  It tastes light and refreshing and is a lovely change of pace from the typical pudding poke cake.  Don't get me wrong, I like pudding poke cakes as much as the next guy, but this cake kinda puts them to shame.

You'll need lime juice and lime zest.  You'll probably be safe with 4-5 limes for the juice - just remember you'll also need the zest from 3 of them.  Don't be a dolt like me and chuck them in the garbage after juicing only to remember, "Oh yeah, I still need those."  Whoops.  Now my fridge has a couple of naked limes.

And to be specific, when calling for a graham cracker sheet, that means the whole graham cracker (all four sections).

KEY LIME POKE CAKE
adapted from Betty Crocker

Cake:
1 box white cake mix
1 1/4 cups water
1 Tbsp. vegetable oil
4 eggs
zest of 1 lime

Filling:
1 can (14 oz) sweetened condensed milk (NOT evaporated)
3/4 cup whipping cream
1/2 cup lime juice (about 4-5 limes)
zest of 1 lime
4 drops yellow food color, optional
1 drop green food color, optional

Topping:
1 (8 oz) container Cool Whip, thawed
zest of 1 lime
5 graham cracker sheets
2 Tbsp. butter, melted
1 1/2 Tbsp. sugar

Preheat oven to 350 degrees for shiny metal or glass pan (325 degrees for dark or nonstick pan).  Grease and flour bottom only of 9x13 baking pan.

In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds.  Beat on medium speed for 2 minutes, scraping bowl occasionally.  Pour into pan. 

Bake 26-30 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes. With handle of wooden spoon, poke holes almost to bottom of cake every inch or so.

In medium bowl, stir together filling ingredients (mixture will thicken).  Pour over cake; spread evenly over surface, working back and forth to fill holes.  (Some filling should remain on top of cake.)  Refrigerate at least 1 hour or overnight. 

Fold zest into Cool Whip and spread over cake.  In a food processor (or whatever method you prefer), pulse graham crackers, butter, and sugar until crumbly.  Sprinkle evenly over cake.  Refrigerate until serving.

Boston Cream Poke Cake

This recipe is all over the web right now and for good reason.  It's easy and it tastes good!  Most of these recipes call for a tub of chocolate frosting, however, and I just wasn't down with that.  I don't like canned frosting.  Does that make me a snob?  Anyway, I found a great recipe for a homemade chocolate icing on the blog Makin' it Mo' Betta and used that instead of the tub of frosting.  But if you aren't a frosting hater like me, go right ahead and use one.  :)

I've changed the recipe a little (I always do) and reduced the amount of  milk used so that the pudding layer is a little more thick and stable and I added 1/2 cup of sour cream to the cake mix.  Doing so makes the cake more dense and moist - more like traditional Boston Cream Pie.

BOSTON CREAM POKE CAKE
slightly adapted from Makin' it Mo' Betta

1 box yellow cake mix plus ingredients to make cake (eggs, oil, water)
1/2 cup sour cream

2 small boxes instant vanilla pudding mix
3 1/2 cups milk

1 cup sugar
1/3 cup baking cocoa
1/4 cup milk
1/4 cup butter
1 tsp. vanilla
(or 1 tub of chocolate frosting)

Bake cake in a 9x13 pan according to package directions but adding 1/2 cup sour cream to the mix.  Let cool slightly before poking holes evenly over surface of cake with the handle of a wooden spoon (poke all the way to the bottom of the pan).

In a medium bowl, whisk together pudding mix and milk.  Beat for 2 minutes.  Spread pudding evenly over cake, making sure to fill holes (there will be a thick layer of pudding on top of cake).  Refrigerate at least two hours to let pudding set.

In a small saucepan, combine sugar, cocoa, and milk over medium heat and bring to a boil, stirring constantly with a wooden spoon.  Boil for one minute (still stirring).  Remove from heat and stir in butter and vanilla.  Keep stirring to help icing cool and thicken.  Spread quickly and gently over cake.  Refrigerate until serving.

If using canned frosting, remove lid and foil cover.  Microwave on HIGH for 10-15 seconds and stir.  Spread gently over cake.  Refrigerate until serving.

This cake keeps pretty well in the fridge.  I made it on Saturday and we're still eating it today (Wednesday).

Guava Cake

I was born in Hawaii and spent my summers there as a kid, visiting my grandparents.  I've always loved guava juice.  It's pink, it's sweet, it's refreshing; it's just yummy.  Guava jam - pretty good.  But in all my years I never had guava cake.  Boy, was I missing out!

My in-laws visited Hawaii in the 80's and my mother-in-law never forgot the guava cake they tried while there.  So last year, for her birthday, I made a guava cake for her.  I had Googled "guava cake" and discovered that the cake she remembered was most likely a guava chiffon cake.  I did find a recipe to make it, but it was complicated and I was not going there.  Luckily, I also found a recipe for an easy guava cake that was more my style (and experience level).  Everyone loved it and I even made it look pretty (partly out of guilt for not having the stones to make a chiffon cake from scratch, ha ha):

This year, my daughter requested the same thing for her birthday.  This time I decided to go the simple route and just make the cake in a 9x13 pan.  This was mostly because I think it's easier to store in the fridge this way and I knew it would take us a few days to eat the whole thing.  Luckily, my mom (a "native" of Hawaii) came to visit for the weekend and we got to share some of it with her.  She approved!  And, just so you know, my husband has decided this is his favorite cake.  :)

To make this cake and the glaze, you need guava juice.  I made my guava juice from a can of frozen concentrate:

I actually prefer the brand Hawaiian Sun but it's not available here in AZ.  I found this brand at my local WinCo.  If you can't find this where you are, don't despair.  Thanks to the growing Hispanic population in the US, guava juice is more popular than it was in years past and you can sometimes find it in cans or bottles in the juice aisle.  I know Kern's is a popular brand. 

GUAVA CAKE

from Easy Guava Cake on Food.com 

also found at Kuki's Kookbook

For cake:

1 (18 oz) box yellow or strawberry cake mix (I use yellow)

1 1/3 cups guava juice

3 eggs

1/3 cup vegetable oil

red food coloring, optional

For topping:

1 (8 oz) pkg. cream cheese, softened

1/3 cup sugar

1 tsp. vanilla

1 (8 oz) container Cool Whip, thawed

red food coloring, optional

For glaze:

2 cups guava juice

1/2 cup sugar

1/4 cup cornstarch

red food coloring, optional

Grease and flour cake pan(s).  Bake cake mix according to package directions, substituting 1 1/3 cups guava juice for water (and add food coloring until cake mix is desired color, if using).  Cool.

Meanwhile, in a medium saucepan, bring 2 cups guava juice and 1/2 cup sugar to boil.  Make a thin paste with cornstarch and a little bit of water.  Remove guava juice from heat and whisk in the cornstarch mixture until completely smooth.  Return to heat and boil for one minute.  Stir in food coloring, if using.  Cool glaze in refrigerator until at least room temp, about 30-45 min.  (If it gets really thick, beat it vigorously with a whisk until smooth again).

In a medium bowl, beat cream cheese with an electric mixer until fluffy.  Add sugar and vanilla (and food coloring, if using) and beat until smooth.  Fold in the Cool Whip.

To assemble a 9x13:  Spread cream cheese mixture evenly over cake.  Repeat with guava glaze.  Refrigerate until ready to serve.

To assemble 2-layer round cake:  Remove cakes from pans and level.  Spread some topping on top of first cake and place second cake over.  Thickly frost the cake with remaining topping, piping some of the topping around the edge of the top of the cake (this will hold the glaze in place).  Spread glaze on top.  Refrigerate until ready to serve.

 

Root Beer Float Cake

I saw this recipe on Tablespoon.com and thought it sounded like a fun idea. Their plan for the frosting made me gag however, so I've completely changed that. I made this cake for a family birthday party and it was a great hit.

For the best flavor you'll need to purchase either root beer concentrate or root beer flavored syrup. The concentrate can be found in the baking aisle with the spices and extracts. The syrup is usually with ice cream condiments like hot fudge and sprinkles. Here's a photo of both:

They are worth getting because you can either make homemade root beer with the concentrate or put the root beer syrup on vanilla ice cream. Yum!

The root beer flavor will come through more if you refrigerate the cake overnight. As for the garnish, save that for just before serving. The crushed candies will melt after about an hour or two and the syrup will kind of do the same.

ROOT BEER FLOAT CAKE
adapted from Tablespoon.com

1 box white cake mix with pudding
3 egg whites
1/4 cup vegetable oil
1 (12 oz) can (1 1/2 cups) root beer
2 tsp. root beer concentrate (or 2 Tbsp. root beer flavored syrup)
1 (3.4 oz) package instant vanilla pudding mix
1 cup milk
1/2 tsp. vanilla
1 (8 oz) container Cool Whip, thawed
garnish: crushed root beer barrels or root beer flavored syrup

Preheat oven to 350 degrees. Lightly spray bottom only of 9x13 baking dish with cooking spray. In a large bowl, beat cake mix, egg whites, vegetable oil, root beer, and root beer concentrate or syrup on low speed for 30 seconds. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into pan. Bake for 28-32 minutes or until toothpick inserted in center comes out clean. Cool completely; about 1 hour.

(Optional: for best root beer flavor, after cooling, cover cake with plastic wrap and refrigerate overnight.)

In a large bowl, whisk together pudding mix, milk, and vanilla for 2 minutes. Fold in Cool Whip and spread over cooled cake. Garnish with crushed root beer barrels or syrup just before serving. Keep refrigerated.

Luscious Lemon Cake

I've adapted this recipe from one I found in Good Housekeeping in March of 2006. It's from a restaurant in Belfast, Maine, called the Gothic Cafe. They make it into a bundt and don't include the lemon curd. They also use too little frosting (in my humble opinion) so I've increased it by one half. I will include the original instructions at the end if you want to make it that way. But I personally love my variation.

You can buy lemon curd pre-made at the grocery store. You'll find it either with the jams or with the pie fillings. I made mine with Martha Stewart's recipe. It makes a lot and you won't use it all, but it's dang delicious. I am going to seriously miss our lemon tree when we move!

LUSCIOUS LEMON CAKE
adapted from Lemon Bundt Cake at Gothic Cafe

Cake:
3 lemons
3 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
2 cups sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 tsp. vanilla
1 cup butter milk*
1/2 cup lemon curd

Frosting:
3 cups powdered sugar
3/4 cup (1 1/2 sticks) butter, softened
6 oz. cream cheese, softened
3 Tbsp. fresh lemon juice
3/4 tsp. vanilla

Preheat oven to 325 degrees. Grease two 8 or 9-inch cake pans. Trace bottom of pans on wax paper, cut out circles, and place in bottom of pans (this makes it easier to remove the cake from the pan).

From lemons, grate 2 Tbsp. peel and squeeze 3 Tbsp. juice (reserving another 3 Tbsp. juice for frosting). In a bowl, with mixer on low speed, blend sugar and butter. Beat in eggs, one at a time, and vanilla. Beat in flour, salt, and baking soda alternately with buttermilk. Fold in peel and juice; spoon evenly into pans. Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool and remove cake from pans.

Using a large serrated knife, cut off tops of cakes to make them level; discard. Spread lemon curd on bottom half and top with other cake.

To make frosting: In a bowl, with mixer on medium speed, beat butter and cream cheese until combined. Beat in vanilla and powdered sugar, one cup at at time. Beat in juice. Spread over cake. Keep refrigerated until serving.

For bundt variation: Grease and flour a 12-inch bundt pan. Pour batter into pan and bake for 60 - 70 minutes. Cool in pan 15 minutes, then invert onto wire rack to cool completely. Frost.

*buttermilk substitute: pour 1 Tbsp. lemon juice or white vinegar into bottom of liquid measuring cup. Pour in milk until it measures 1 cup. Let stand for 10 minutes before using.

Cranberry Cake with Warm Vanilla Butter Sauce

This recipe was recently featured in the Make a Cake Series on Make It and Love It. It is not a very sweet cake and really seems more fitting as an adult dessert. It's served sliced and drizzled with a sweet sauce. A squeeze bottle makes it easy.



I deviated from the recipe, which suggests making candied cranberries for garnish, and instead simmered the cranberries into a cranberry glaze to spoon over individual slices as desired. A pretty, grown-up dessert for holiday parties!

CRANBERRY CAKE
Cranberry Cake with Warm Vanilla Butter Sauce on Make It and Love It

2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 cup sugar
3 Tbsp. butter, melted
2 eggs, beaten
1 cup milk
1 bag fresh cranberries, divided

Preheat oven to 350 degrees. Liberally grease a bundt pan with shortening. Combine flour, baking powder, salt, and sugar in a mixing bowl. Beat in butter, eggs, and milk; do not over mix. Fold in 2 cups cranberries. Pour batter into bundt pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes then invert pan onto wire rack. Let cake cool completely.

WARM VANILLA BUTTER SAUCE

1/2 cup (1 stick) butter
1 cup sugar
1/2 cup cream or half-and-half
1 tsp. vanilla

Combine all ingredients in a saucepan over medium-low heat and stir until butter melts and sugar is dissolved. Let cool slightly, then pour into a squeeze bottle for drizzling, if you have one.

CRANBERRY GLAZE

1 cup water
1 cup sugar
remaining cranberries from bag

Combine water and sugar in a saucepan over medium heat until sugar dissolves. Add cranberries. Heat to boiling; reduce heat and simmer until thickened, about 10-15 minutes, slightly crushing cranberries as they simmer. Let cool and serve over cake slices.

Applesauce Spice Cupcakes With Caramel Frosting

Oh my goodness are these yummy! Perfect for fall bake sales or potlucks. Don't be intimidated by the frosting. It's really very easy to make. The pecans on top are optional, but sure look pretty. My cupcakes were done right at 22 minutes, so keep an eye on yours so they don't overbake.

APPLESAUCE SPICE CUPCAKES (OR CAKE)
from Never Fail Applesauce Spice Cake on Allrecipes.com

2 1/2 cups flour
1 3/4 cups sugar
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 cup butter, softened
1/2 cup buttermilk (or 1/2 cup milk + 1 1/2 tsp. lemon juice)
1 1/2 cups applesauce
2 eggs
3/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Line 24 muffin cups or grease and flour a 9x13 baking pan.

Combine flour, sugar, baking soda, salt, baking powder, and spices in a large mixing bowl. Mix in butter, buttermilk, and applesauce. Beat with an electric mixer for two minutes. Beat in eggs. Fold in nuts, if using. Fill muffin cups 2/3 full or pour into 9x13.

Cupcakes bake for 20-25 minutes. 9x13 bake for 50 minutes. Cool on wire rack. Meanwhile, make frosting:

CARAMEL FROSTING
from Caramel Frosting IV on Allrecipes.com

1/2 cup butter
1 cup packed brown sugar
1/4 tsp. salt
6 Tbsp. milk
3 cups powdered sugar
chopped pecans for garnish (optional)

Melt butter in a saucepan over medium heat. Stir in brown sugar and salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in milk. Return to heat and bring to a boil once more. Remove from heat and let cool to lukewarm (about 20-25 minutes). Beat in powdered sugar until smooth.

(For thinner frosting add more milk. For stiffer frosting add more powdered sugar.)

Frost cooled cupcakes and sprinkle with pecans if desired.

Strawberry Upside Down Cake

This dessert is great for strawberry season (typically April - June). It lacks, somewhat, for presentation. As it bakes, the top gets very brown (which does not affect the taste) and when you turn it over after it cools, it can be a little drippy. This is a cake best for family get togethers where no one will judge you by the look of your cake. :o)

I increased the amount of strawberries because, to me, that is the whole point of this cake. Also, when I made this I decided to thinly slice my strawberries because I thought it would look better. Totally not worth it! The strawberries cook and don't stay pretty, so you might as well crush them up.

STRAWBERRY UPSIDE DOWN CAKE
adapted from Fresh Strawberry Upside Down Cake on Allrecipes.com

4 cups crushed fresh strawberries
1 (6 0z) or 2 (3 0z) boxes strawberry jello
3 cups miniature marshmallows
1 (18 oz) pkg yellow cake mix, batter prepared as stated on package
whipped cream or Cool Whip

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.

In a medium bowl, crush berries. Stir in jello. Pour into baking dish and spread to cover. Sprinkle with marshmallows. Pour batter over all.

Bake for 40-50 minutes (top will brown significantly) or until toothpick inserted in center comes out clean. Cool.

If desired, run a knife around the cake and invert onto a large serving platter. Otherwise, serve from dish. Can be served at room temperature or refrigerated before serving. Top individual slices with Cool Whip.

Chocolate Marshmallow Cake

I discovered this recipe by Dana on MADE (she has a much better photo) and tried it for the first time today. Success! This cake is DELICIOUS! Best. Chocolate. Cake. Ever. Even if you don't like chocolate cake, you will like this.

Luckily I had my little nephew handy to do a test run:

"Hmm...soft texture, moist yet not mushy, chocolatey but not too rich..."

The verdict?

"Thumbs up!"

Now go make one of your own!

CHOCOLATE MARSHMALLOW CAKE

1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk (or use 1 cup milk mixed with 1 Tbsp. vinegar)
1/2 cup oil
1 tsp. vanilla

Heat oven to 350 degrees and grease a 9x13 pan.

Bring some water to a boil and keep it simmering while you make the batter.* In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla and beat with an electric mixer for 30 seconds.

Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes. Pour the batter into the pan (batter will be thin).

Bake for 35-38 minutes or just until the top springs back when lightly touched.

Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.


CHOCOLATE SATIN FROSTING

1/2 cup butter
6 Tbsp. buttermilk (or use 6 Tbsp. milk mixed with 1 tsp. vinegar)
4 Tbsp. cocoa powder
1 (16 oz) box (or 3 3/4 cups) powdered sugar
1 tsp. vanilla
2 cups marshmallows (optional)

In a medium saucepan, combine the butter, buttermilk and cocoa. Cook, stirring constantly, just until it comes to a boil; remove from heat.

Add the powdered sugar and vanilla and beat with an electric mixer or wire whisk until the frosting is smooth (stir every few minutes while the cake finishes baking).

Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly. Cool to room temperature before serving.


* I just microwaved a cup of water after beating the cake batter for the first 30 seconds.

Carrot Cake

My mother-in-law loves carrot cake and I intended to make some for her birthday in February, but I didn't ... can't remember why. I think we already had a cake? Anyway, what goes better with Easter than carrot cake? I made this yesterday and divided it into two round cake pans: one with nuts, one without. The one with nuts is in the background of the photo - I put chopped walnuts on top to distinguish it from the other. I used the cream cheese frosting from The Best Cupcakes Ever.

CARROT CAKE
adapted from Carrot Cake III on Allrecipes.com

4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup sugar
1 cup packed brown sugar
1 Tbsp. vanilla extract
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. cinnamon
1/2 tsp. nutmeg
3 cups grated carrots
1 cup chopped walnuts or pecans (optional)

Frosting:
1 (8 oz) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tsp. vanilla
4 cups powdered sugar

Preheat oven to 350 degrees. Grease a 9x13 or two round cake pans.*

In a large mixing bowl, beat together eggs, sugar, brown sugar, oil, applesauce, and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix in carrots and pecans, if using. Pour into prepared pan.

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. If using a 9x13, cool in pan. If using round cake pans, cool for 10 minutes then turn out onto a wire rack and cool completely.

To make frosting: In a medium bowl, beat butter and cream cheese until smooth. Add vanilla. Beat in powdered sugar one cup at a time. Frost cooled cake. Sprinkle with chopped nuts, if desired. Store in the fridge.

*If you are using round cake pans, I have a tip for making it easier to get the cakes to come out. Grease the pans, then, using a pencil, trace the bottom of the pans onto waxed paper. Cut the circles out and place them in the bottom of the pans. Pour batter in and bake as usual. When it's time to take the cake out of the pan, run a knife around the edges and turn the pan upside down. The cake should fall out easily. Gently remove the wax paper and discard. Cool cake on a wire rack.

Lemon Cream Cupcakes

These are so moist and fresh - perfect for spring. I made The Best Frosting Ever using a teaspoon of lemon extract - fabulous! But I have to say, I think these would also be fantastic with a glaze of lemon juice, powdered sugar, and lemon zest. When I make these again, I'll try that and post a recipe for the glaze.

I followed the baking time on the recipe exactly and my cupcakes were too brown, so I have adjusted the baking time.

This makes about 15-18 cupcakes, depending on how much you fill the cups. If you decide to double the recipe, you will only need 3 eggs, not 4.

LEMON CREAM CUPCAKES

1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp. grated lemon zest
1/2 tsp.vanilla extract
1 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sour cream
yellow food coloring, optional

In a mixing bowl, cream butter and sugar. Beat in eggs. Add lemon peel and vanilla.

In a medium bowl, combine dry ingredients. Add this to butter mixture alternately with sour cream. (Batter will be thick). Add food coloring, if desired.

Fill paper-lined muffin cups about 2/3 full. Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove to wire rack. Cool completely before frosting.

Chocolate Cupcakes with Buttercream Frosting

These cupcakes are nice and moist and rich. The full recipe makes 24 cupcakes. You can easily halve it to make a dozen, as I did today. Caralie got to frost most of them and gave them green sprinkles in honor of St. Patrick's Day.

I found this recipe on Allrecipes.com. Love that site! The best thing about this recipe is that it contains no eggs so you can lick the batter with abandon.

CHOCOLATE CUPCAKES

2 cups sugar
3 cups flour
2 tsp. baking soda
1/2 tsp. salt
1/2 cup packed unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 Tbsp. distilled white vinegar
1 tsp. vanilla

Preheat oven to 350 degrees. Line muffin tins (24 for full recipe, 12 for half).

In a large bowl, combine sugar, flour, baking soda, salt, and cocoa powder. Add water, oil, vinegar, and vanilla and stir until smooth. Divide batter into muffin cups.

Bake for 18-20 minutes or until tops spring back when touched. Cool completely before frosting.


BAKERELLA'S BUTTERCREAM FROSTING

1 cup (2 sticks) butter, softened
1 tsp. vanilla extract
1 lb. box powdered sugar (or 3/12 cups)
1-5 tsp. milk, half and half, or cream
food coloring (optional)

Using an electric mixer, beat butter and vanilla until smooth and creamy. Add sugar slowly (1/2 cup at a time), allowing butter and sugar to cream together before adding more. Add milk 1 tsp. at a time until frosting is at your preferred texture. Add food coloring, if desired. Frost completely cooled cupcakes. Store in an airtight container. Does not require refrigeration.

Valentine's Day (or any day) Hot Fudge Pudding

I am a cheater. This is not my photo (which should be obvious by the superb quality). I have not made this recently and had no photo, so I stole this one off the internet. I wanted you to see the deliciousness. Recipes are always better with a photo! To hopefully redeem myself a little bit, here is a link to sundaynitedinner.com where I found the photo.

I found this recipe in Good Housekeeping several years back. A teenage girl had submitted it and revealed that this recipe is what convinced her mother to marry her father. So, I like to think of it as a great Valentine's Day recipe. If you follow the instructions the batter will separate during baking, resulting in a layer of cake on the top and a layer of pudding on the bottom. Hubba-hubba!

VALENTINE'S DAY (OR ANY DAY) HOT FUDGE PUDDING

1 cup flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup unsweetened cocoa, divided
1/2 cup whole milk (I've used 2% with no trouble)
2 Tbsp. melted butter
1 tsp. vanilla extract
1 cup brown sugar
1 1/2 cups boiling water

Preheat oven to 350 degrees. In medium bowl, combine flour, sugar, baking powder, salt, cinnamon, and 1/4 cup cocoa. Whisk in milk, butter, and vanilla just until smooth. Spread in an 8x8 greased glass baking dish.

In small bowl, mix brown sugar and 1/4 cup cocoa; sprinkle evenly over batter. Carefully pour boiling water over mixture in baking dish; DO NOT STIR.

Bake 30 minutes (batter will separate). Cool in pan on wire rack for 10 minutes. Serve warm with vanilla ice cream.

Mmmmmm....

Sticky Gingerbread

My mom sent me this recipe. She found it in Reader's Digest this month. I made it and it's very good - super moist. I did not have the exact ingredients called for, namely dark brown sugar and dark corn syrup, so I used their lighter versions but reduced the corn syrup a tiny bit and added a little more molasses. I think that makes up for it...right?

Caralie loves this bread and has had it as her afternoon snack all week.

Anyway, try this recipe - you won't be disappointed. Unless you're counting calories. Oops.


STICKY GINGERBREAD

1 stick (1/2 cup) plus 3 Tbsp. butter
3/4 cup dark corn syrup
3/4 cup molasses
2/3 cup packed soft dark brown sugar
2 tsp. finely grated fresh ginger
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup milk
2 eggs, beaten
1 tsp. baking soda, dissolved in 2 Tbsp. warm water
2 cups all-purpose flour

Preheat oven to 350 degrees and line cake pan (about 12 x 8 x 2 inches) with aluminum foil or parchment paper (grease foil if using).

In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh ginger, ground ginger, cinnamon, and cloves. Remove from heat, and add milk, eggs, and dissolved baking soda in it's water (mixture will foam a bit).

Measure flour into bowl and pour in liquid ingredients, beating until well mixed. (Batter will be very wet.) Pour into pan and bake for 45-60 minutes (mine was perfect at 45 min.), until bread rises and is firm on top. Do not overbake; it will continue to bake as it cools.

Transfer pan to wire rack and let cool before cutting gingerbread into squares.

Easy Black Forest Cake

Okay, so I need to work on my presentation skills. Clearly I don't know how to drizzle glaze like Martha Stewart. The cake still tastes wonderful. I found this recipe online (as is the case with most of my recipes - I'm not that gifted, myself). I'll be bringing this beaut to the family party on Sunday, in case any of you were wondering.


EASY BLACK FOREST CAKE

1 pkg. any flavor chocolate cake mix (preferably one with pudding in the mix)
3 eggs, beaten
1/4 cup water
1 Tbsp. almond extract
1 (21 oz) can cherry pie filling
1 1/2 cups semisweet chocolate chips, divided
1 Tbsp. butter
2 Tbsp. milk
1/2 cup powdered sugar

Preheat oven to 350 degrees. In a large bowl, mix together cake mix, eggs, water, almond extract, pie filling, and 1 cup chocolate chips. Stir until just combined. Pour batter into a greased 9x13 baking dish. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and let cool.

Heat 1/2 cup chocolate chips, butter, and milk in a small saucepan over medium heat. Once chips are melted and mixture is combined, stir in powdered sugar. Drizzle glaze over cake.

• Now I made this in a bundt pan and I only baked it for 40 minutes and it was just right. If you do go the bundt route, make sure you grease the pan well with shortening. Nobody likes their cake to stick to the pan!
• I didn't put the 1 cup of chocolate chips in the cake because I accidentally forgot on purpose (I don't like chips in cake). Still tasted delish. I'll put them in for the family party, though.
• Do make sure you add the full tablespoon of almond extract because that is what makes this cake!
  

Apple Cake

FRESH APPLE CAKE
recipe courtesy of the town of Ellijay, Georgia

3 eggs
2 cups sugar
1 tsp. vanilla
1 cup vegetable or canola oil
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
3 cups peeled, diced apples

Preheat oven to 350 degrees. Beat eggs well. Add sugar 1/2 cup at a time, beating well. Add vanilla and oil. In a medium bowl, sift dry ingredients together. Add flour mixture 1/2 cup at a time, until fully incorporated. Fold in apples. Bake in a greased bundt or tube pan for 1 hour. Cool in pan for 15 minutes and then transfer to wire rack.

Mandarin Orange Cake

Caralie says this cake smells even better than my armpits.

She likes my "armpit cleaner" (deodorant).

Classy.


MANDARIN ORANGE CAKE

1 (18.25 ounce ) box yellow cake mix
3 eggs
1/2 cup oil
2 (11 ounce) cans mandarin orange segments, drained, with juice reserved
1 tsp. orange extract (optional, but recommended)

1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, with juice
1 (3.5 ounce) package instant vanilla pudding mix

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.

In a large bowl, combine cake mix, eggs, oil, orange extract, and juice from mandarin oranges. Beat with an electric mixer at low speed for 30 seconds, then medium speed for 2 minutes. Fold in mandarin oranges. Pour batter evenly into 2 pans.

Bake for 35 - 40 minutes, or until toothpick inserted in center comes out clean. Allow to cool. Remove from pans.

To make topping: In a large bowl, beat pineapple with juice and dry pudding mix until well blended. Fold in whipped topping. Spread between cake layers and on top and sides of cake. Store in refrigerator.

Enjoy!