Blueberry Muffin Cake

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes….

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes. After growing up in a commune where the closest she got to sugar was a raisin, Zoë discovered Twinkies, which awakened her to the wonderful world of sweets and started selling homemade cookies from a cart in college, which eventually led to a job decorating cakes at Ben & Jerry’s, since she admitted to me on an Instagram Live video I did with her, that she didn’t excel at scooping ice cream.

I had a similar job scooping ice cream at a very busy shop while in college. Challenges included a persistent stressed muscle near my upper arm, which didn’t get better the more ice cream I scooped. There were customers who’d order one scoop, but ask me to make it “one really big scoop” because they didn’t want to pay the extra 50¢ for two scoops. And people paying for a $1.30 cone of ice cream with a hundred and thirty pennies, maybe with a few very thin dimes tossed in, which they’d line up on the stainless steel counter between us, which were nearly impossible to pick up with wet, sticky hands.

(You tell me if I was a brat by holding their ice cream cone in the other hand, while they cooled their heels waiting for me to pick up each individual coin, one-by-one, with the other – finally handing their cone over only after the last coin was pried off the counter and put in the register, which the owner monitored like a hawk. Another employee, if people were rude to her, would carefully balance – but not pack – the ice cream scoop delicately on top of the cone, so when they went outside to lick it, it would topple off. The moral of the story, as I often advise, is to be nice to people serving you food.)

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Monstera Cake Roll with Pandan Whipped Cream & Kaya

Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream. If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with […]

The post Monstera Cake Roll with Pandan Whipped Cream & Kaya first appeared on Love and Olive Oil.

Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream.

If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with 3 different colors of green batter for a water-color like effect, on a pale pink background that’s perfectly on trend.

Pink cake roll with stenciled monstera leaf design, sliced to show the spiral of green pandan whipped cream filling

This recipe is the product of months of dreaming and weeks of testing. It’s something I’ve been planning for quite a long time (I actually bought the monstera stencil before the wood-grain stencil from my holiday cake roll), but ended up waiting until spring when the design would better match the weather.

The idea for the design popped into my brain and has remained pretty much unchanged (and the fact that the final result matches my vision so closely… well, I’m pleased as punch).

But that still left me with the question of… what do I fill it with?

I knew I wanted something green, to match the monstera leaf design. And I also wanted something a bit different than my usual green-go-to’s (aka matcha and pistachio). The perfect solution came in the form of Pandan: a grass-like leaf native to Southeast Asia which is often used in flavoring sweets and desserts.

I also added a thin layer of Kaya, a coconut-egg jam popular in Southeast Asia (especially Malaysia and Singapore), to give it an extra kick of flavor and sweetness and again, to make it a little bit different from my previous cake roll recipes. The punch of coconut is a perfect pairing for the subtle vanilla notes of the pandan. I simply adore this combination and couldn’t be more delighted with how the final product turned out (although, I’d maybe be slightly more delighted if it didn’t take me 5 rolls to get it just right…)

Two slices of Monstera Stenciled Roll Cake on rectangular plate

As is the case with this recipe, I am often inspired by Asian ingredients, flavors, and techniques, and I try my best to show my appreciation for the origins and cultural histories of these amazing and diverse foods. I truly believe we can all enjoy these unique recipes and ingredients, while still appreciating the cultures from which they hail and without laying claim to them as our own (there is a fine line between appropriation and appreciation, and I try very much to fall under the later with my recipes).

I simply didn’t feel comfortable posting a recipe like this one, inspired by Japanese techniques and Southeast Asian flavors, without addressing the increasing violence and hateful rhetoric directed towards Asian Americans in this country. Sadly, it is nothing new: Asian-Americans have been discriminated against in this country since before it was a country, even. This Twitter thread is rather eye-opening; did you learn about any of this in history class? Because I sure didn’t.

Talk is good and all (the more we can create awareness about what’s happening, the better), but I’m committed to putting my money where my mouth is, as they say. So I’ve committed to donating 100% of the ad revenue from this post to the AAPI Community Fund, which aims to address the urgent issues that face the AAPI community as well as broader, systemic problems through grants issued to trusted AAPI organizations working to rectify the racial inequalities in our society.

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hummingbird cake

I know, I know: We’re still in a global pandemic. It’s no time for party-sized cakes. Passover is in three days and those who celebrate it don’t want to be tempted by forbidden baked goods. But it had been so long since I&#82…

I know, I know: We’re still in a global pandemic. It’s no time for party-sized cakes. Passover is in three days and those who celebrate it don’t want to be tempted by forbidden baked goods. But it had been so long since I’d made a towering and abundantly festive layer cake and ever since spotting this hummingbird cake in Zoë François’s fantastic — like, just go buy it right now, you are in for a treat — new cookbook, Zoë Bakes Cakes, I couldn’t think about anything else. It feels forward-looking and spring-celebrational. It is deliciously warm and happy, almost defiant, planning for a brighter year ahead, no matter what the one before it looked like. And so I went all in and made a three-layer celebration cake and flung slices off with friends and neighbors and have absolutely no regrets, except for the fact that it’s gone now.

what you'll needwet ingredientsadd flour and pecansthree layersquickest cream cheese frostingsecond layerfinal layerfirst coat

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Coffee Cake

Don’t you love a sweet breakfast or brunch recipe?! Count me in! I love including something indulgent with the most important meal of the day. This Coffee Cake recipe is an absolute favorite of anyone who tries it. It has a classic, comforting fl…

Don’t you love a sweet breakfast or brunch recipe?! Count me in! I love including something indulgent with the most important meal of the day. This Coffee Cake recipe is an absolute favorite of anyone who tries it. It has a classic, comforting flavor and fills your home with the smell of buttery vanilla and…

The post Coffee Cake appeared first on Two Peas & Their Pod.

Banana Pudding Poke Cake

Looking for a cake version of your favorite pudding? Look no further than this Banana Pudding Poke Cake! This easy recipe combines yellow cake with bananas and vanilla pudding – you’ll definitely want a second slice of this dessert! I don’t know about you guys, but this time change is hitting me hard. Instead of …

The post Banana Pudding Poke Cake appeared first on My Baking Addiction.

       

Looking for a cake version of your favorite pudding? Look no further than this Banana Pudding Poke Cake! This easy recipe combines yellow cake with bananas and vanilla pudding – you’ll definitely want a second slice of this dessert!

Slice of banana pudding poke cake garnished with a slice of banana on a white plate

I don’t know about you guys, but this time change is hitting me hard.

Instead of losing a simple hour on the clock, I feel like I lost no less than 3 days. Okay, that may be a little bit of an exaggeration, but this girl is tired. However, I do have to say that I am loving the extra daylight in the evening even if the weather here is super cold, rainy and windy. Welcome to spring in Ohio.

Even though the first day of spring is still a few days away, we’re celebrating with this super simple banana poke cake.

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Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jef…

Devil's Food Cake with Ultra Rich Buttercream

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

The post Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache appeared first on The Vanilla Bean Blog.

Meyer Lemon Cake with Crème Fraîche Glaze

I have been a fan of snack cakes for years (see Chocolate Chip Snack Cake and Powdered Sugar Snack Cake), and am excited to now have a Meyer Lemon version to add to the mix. This recipe comes from Bake From Scratch Vol 5, which will be released March 2…

Meyer Lemon Cake

I have been a fan of snack cakes for years (see Chocolate Chip Snack Cake and Powdered Sugar Snack Cake), and am excited to now have a Meyer Lemon version to add to the mix. This recipe comes from Bake From Scratch Vol 5, which will be released March 23 of this year. This new volume is a lovely collection of recipes, and I have a few of my own included (such as Cranberry Streusel Bars, Pumpkin Blondies, and Chocolate Orange Sables).  A couple things:  *Zoë François has a new cookbook coming out, along with a television series. Her new book is entitled “Zoë Bakes Cake” and you can find it here. I photographed the “how-to” pictures in this book, and highly recommend it; Zoë is an amazing baker and her recipes are incredible.  *100 Cookies was nominated for a Minnesota Book Award! You can read about the other nominations here, as well as an interview I did for the Minnesota Daily.    

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Guinness Cupcakes

Rich, chocolatey cupcakes are made even better with Guinness! Top these Guinness Cupcakes with vanilla buttercream for a decadent St. Patrick’s Day dessert. Last week I decided that I don’t make nearly enough cupcakes these days. Back in the early days of my blog, I feel like I made every flavor combination possible and if …

The post Guinness Cupcakes appeared first on My Baking Addiction.

Rich, chocolatey cupcakes are made even better with Guinness! Top these Guinness Cupcakes with vanilla buttercream for a decadent St. Patrick’s Day dessert.

Guinness cupcake on a white plate with a bottle of Guinness in the background

Last week I decided that I don’t make nearly enough cupcakes these days.

Back in the early days of my blog, I feel like I made every flavor combination possible and if you ever flip through cupcake archives here on My Baking Addiction, you’ll see that I am sooo not kidding.

There’s pretty much something for everyone. From Doctored Cake Mix Cupcakes and Homemade Funfetti Cupcakes to adorable Bunny Butt Cupcakes that are the cutest for Easter.

Since I have so many cupcake recipes already on the blog, I thought I’d start giving some of them a little refresh starting with these Guinness Cupcakes that I posted many years ago.

They’re simple, rich, delicious and perfect for St. Patrick’s Day!

Guinness stout being poured into a mixing bowl for guinness cupcakes

COOKING WITH GUINNESS STOUT

If you’ve been around here for a while, you know that I’m not a beer fan. 

Honestly, I’m not really an alcohol fan in general. I’ll occasionally mix up a drink with pineapple vodka or have a sip of tiramisu martini, but I particularly loathe beer.

Although I do not like to drink beer, I do like to cook with it, especially when it’s Guinness. There is something about this dark, thick stout beer that enhances some dishes and really imparts a fabulous flavor.

Dry ingredients for guinness cupcakes arranged on a marble counter

I mostly use Guinness in savory recipes, such as Guinness Stew, Slow Cooker Beef and Barley Stew or Irish Beer Cheese. But some time ago I learned about using Guinness in chocolate cupcakes and was all over it!

I mean, how could we go wrong with rich, chocolatey cupcakes? 

Whisk stirring together the dry ingredients for guinness cupcakes in a large glass mixing bowl

DO THESE CUPCAKES TASTE LIKE GUINNESS?

If you are like me and don’t like to drink beer: don’t worry, these cupcakes don’t actually taste like beer!

Don’t panic as you’re making them though. The batter smells very strongly of Guinness, but the finished product is a moist, light cupcake full of chocolatey goodness that is enhanced by the stout. 

Batter for guinness cupcakes in a metal mixing bowl

Topped with a crown of Homemade Buttercream Frosting, these cupcakes are downright perfect. 

In fact, I might have to think about how to add Guinness to other chocolate recipes now. 

Batter for guinness cupcakes in a cupcake tin, ready to be baked

HOW TO MAKE GUINNESS CUPCAKES

If you’re like me and like to keep a few bottles of Guinness handy just for cooking, then you may just already have everything you need to make these cupcakes:

  • 1 bottle Guinness 
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
Baked guinness cupcakes ready to be frosted

These cupcakes use oil instead of butter, which gives them a beautiful crumb and helps keep them super moist. It also means they’re quick and easy to whip up because you don’t have to cream any butter and sugar together.

In a large bowl, mix together the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs one at a time, followed by the vanilla. 

In a separate bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually add the dry ingredients to the wet ingredients.

Overhead shot of several guiness cupcakes with vanilla buttercream frosting arranged on a white platter

Portion the batter into 24 muffin tins lined with paper cups and bake for about 25 minutes. They’re done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.

Let the cupcakes cool in their tins before whipping together the vanilla buttercream frosting and piping it onto the cupcakes.

Frosted Guinness cupcake on a white plate with a platter of cupcakes in the background

(If you really want to go above and beyond with the St. Patrick’s Day theme, you could use Baileys instead of milk in the buttercream!)

I like to finish these Guinness Cupcakes with a sprinkling of chocolate jimmies. 

Bake up a batch of these rich cupcakes to share with your neighbors this St. Paddy’s Day and see if they can guess the secret ingredient that makes them so decadent! 

Plated Guinness Cupcake with a bite taken out of it
Guinness cupcake on a white plate with a bottle of Guinness in the background

Guinness Cupcakes

Yield: 24 cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Rich, chocolatey cupcakes are made even better with Guinness! Top these Guinness Cupcakes with vanilla buttercream for a decadent St. Patrick’s Day dessert.

Ingredients

  • 1 (12-ounce) bottle Guinness Stout
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • Homemade Buttercream Frosting

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
  3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
  4. Butter 24 muffin tins and divide the batter among the muffin tins.
  5. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins. Pipe or spread the frosting onto the cooled cupcakes.

Notes

adapted from Dave Lieberman on Chow.com

Nutrition Information
Yield 24 Serving Size 1 cupcake
Amount Per Serving Calories 202Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 29mgSodium 94mgCarbohydrates 30gFiber 1gSugar 18gProtein 3g

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Close up of a cupcake with homemade buttercream frosting

Homemade Buttercream Frosting

Yield: Enough frosting for 24 cupcakes or a 9-inch layer cake
Prep Time: 15 minutes
Total Time: 15 minutes

Homemade Buttercream Frosting is one of the best basic recipes to have on hand.

Ingredients

  • 3 sticks unsalted butter, softened
  • Tiny pinch fine sea salt
  • 1 ½ pounds (24 ounces) powdered sugar, sifted
  • 1 tablespoon clear vanilla extract (this helps maintain the bright white color)
  • 2-3 tablespoons heavy cream or milk

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
  2. With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
  3. Add in vanilla and cream or milk and mix on low speed until incorporated.
  4. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
  5. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.

Notes

  • This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
  • You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
  • If you are a fan of shortening in your buttercream, simply omit one stick of butter and replace with 1/2 cup shortening.
  • Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons.
  • Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
  • If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
  • If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick

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Nutrition Information
Yield 24
Amount Per Serving Calories 225Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 13mgCarbohydrates 29gFiber 0gSugar 28gProtein 1g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

The post Guinness Cupcakes appeared first on My Baking Addiction.

Chocoflan

A few desserts on this blog stick with me, often because I posted them a while back, with a lingering feeling they could be improved upon. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make our favorite recipes. Chocoflan has always…

A few desserts on this blog stick with me, often because I posted them a while back, with a lingering feeling they could be improved upon. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make our favorite recipes.

Chocoflan has always fascinated me and over eleven years ago, I posted this recipe, based on one by my friend Fany Gerson in her terrific book My Sweet Mexico. When I got her book, I was wowed by it immediately. I was so taken with her book that I asked the same photographer, Ed Anderson, to shoot my next book, which was My Paris Kitchen. I’m happy the pastries of Mexico have been adequately explored in a whole book, with recipes from a notable pastry chef to boot.

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34 Spring-tastic Easter Cake Recipes

After a satisfying Easter brunch or dinner, the kids will likely steal away to a corner of the house, peeling open piece after piece of candy. But what about the adults? As with any good holiday meal, it’s important to end Easter on a sweet, special no…

After a satisfying Easter brunch or dinner, the kids will likely steal away to a corner of the house, peeling open piece after piece of candy. But what about the adults? As with any good holiday meal, it’s important to end Easter on a sweet, special note. Our 34 favorite Easter cake recipes featuring beautiful pastels and family-favorite springtime flavors will draw everyone back to the table.

1. Caroline's Carrot Cake

Carrot cake is a popular choice for Easter thanks to the Easter bunny connection, but it’s also a flat-out delicious dessert that should be served year-round. This multi-layer version is everything a cake should be without too much fuss.

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