all things food
Truly the best goat cheese cheesecake recipe made with cream cheese and goat … Read more
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Truly the best goat cheese cheesecake recipe made with cream cheese and goat ... Read more
The post The Best Goat Cheese Cheesecake appeared first on Sugar and Charm.
This is the best old-fashioned pound cake recipe ever! It’s super flavorful, … Read more
The post Old- Fashioned Pound Cake Recipe appeared first on Sugar and Charm.
This is the best old-fashioned pound cake recipe ever! It’s super flavorful, ... Read more
The post Old- Fashioned Pound Cake Recipe appeared first on Sugar and Charm.
Our classic white vanilla cupcake recipe makes fluffy, moist cupcakes! They are … Read more
The post Classic Vanilla Cupcake Recipe appeared first on Sugar and Charm.
Our classic white vanilla cupcake recipe makes fluffy, moist cupcakes! They are ... Read more
The post Classic Vanilla Cupcake Recipe appeared first on Sugar and Charm.
Homemade confetti cupcakes are perfect for birthday parties and celebrations! They’re moist … Read more
The post The Best Confetti Cupcakes appeared first on Sugar and Charm.
Homemade confetti cupcakes are perfect for birthday parties and celebrations! They’re moist ... Read more
The post The Best Confetti Cupcakes appeared first on Sugar and Charm.
Nutella is a delicious chocolate and hazelnut spread that I regularly use in baking. The spread is rich and creamy, with a flavor that translates very well to a variety of different desserts. These Nutella Raspberries Cupcakes are brownie-like cupcakes made with Nutella that have a couple of raspberries inside and are topped …
The post Nutella Raspberries Cupcakes appeared first on Baking Bites.
Nutella is a delicious chocolate and hazelnut spread that I regularly use in baking. The spread is rich and creamy, with a flavor that translates very well to a variety of different desserts. These Nutella Raspberries Cupcakes are brownie-like cupcakes made with Nutella that have a couple of raspberries inside and are topped with a dollop of creamy hazelnut spread.
The batter is easy to make and contains a generous amount of Nutella. There is cocoa powder in the mix, but only enough to accent the chocolate in the Nutella and not so much that it overpowers the nutty flavor of the hazelnut spread itself. The Nutella in the batter is what helps to give these cupcakes a dense and brownie-like texture, although they are a bit cakier than most traditional brownies recipes would be. I put two whole raspberries inside of each cupcake before baking, giving them a nice pop of raspberry flavor to contrast with the chocolate and hazelnut when you take a bite.
In addition to the raspberries inside, I decorated these cupcakes with a generous spoonful of Nutella and a dusting of crushed, freeze-dried raspberries. While not exactly brownies, the rich and dense batter causes the centers of the cupcakes do sink a bit during baking. Do not worry if this happens – in fact, it creates a nice little pocket for a few teaspoonfuls of Nutella! The extra Nutella adds just the right touch of extra decadence to the cupcakes. The freeze dried raspberries add a great burst of color and hint at the raspberries inside. If you can’t find freeze dried raspberries, simply set a fresh raspberry on top of each cupcake before serving. You can also add on a few red sprinkles if you want an additional pop of color.
These cupcakes will keep well for a couple of days in an airtight container before serving. I prefer to add the Nutella “frosting” just before passing them out, especially if I am adding the freeze dried raspberries as decorations, just to keep the tops of the cupcakes from getting soggy while they wait.
Nutella Raspberries Cupcakes
1 1/4 cups all purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/3 cup Nutella
1 tsp vanilla extract
1/2 cup milk (pref. whole)
24 whole raspberries, pref. fresh
extra Nutella, for topping
freeze dried raspberries, for topping
Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, cocoa powder (sift, if lumpy), baking powder and salt.
In a large bowl, cream together butter and sugars until light and creamy. Blend in egg, followed by Nutella and vanilla extract. Mix in half of the flour mixture, followed by the milk. Mix in the remaining flour mixture and stir until no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups. Push two whole raspberries into each cup of batter, spreading the batter on top to cover them.
Bake for about 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean or with only a few moist crumbs attached.
Carefully turn cupcakes out onto a wire rack to cool completely.
Once cupcakes are cooled, top each with a couple of teaspoons of Nutella and a dusting of crush, freeze-dried raspberries (or 1 whole fresh raspberry).
Makes 12.
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This chocolate orange cake is super moist, filled with orange flavor from … Read more
The post The Best Chocolate Orange Cake appeared first on Sugar and Charm.
This chocolate orange cake is super moist, filled with orange flavor from ... Read more
The post The Best Chocolate Orange Cake appeared first on Sugar and Charm.
This colorful homemade funfetti cake is a twist on the classic funfetti cake! … Read more
The post The Best Homemade Funfetti Cake Recipe appeared first on Sugar and Charm.
This colorful homemade funfetti cake is a twist on the classic funfetti cake! ... Read more
The post The Best Homemade Funfetti Cake Recipe appeared first on Sugar and Charm.
The post Spiced Vegan “Buttercream” Frosting appeared first on Oh She Glows.
If a frosting tasted like your favourite fall or winter day, it would be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also known as Pumpkin Pie Spice), this vegan buttercream is the perfect pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked goods. It can be made a couple days ahead of time and stored in the fridge too; just be sure to let it sit at room temperature until it softens and stir until fluffy before using.
* You can use any vegan butter you prefer. Note that different brands will have different water and fat ratios so the outcome may be slightly different. You may need to adjust the amount of icing sugar or milk used.
** I often use a full tablespoon (3 teaspoons) of pumpkin pie spice which is quite strong, but I find it pairs so lovely with my Pumpkin Gingerbread Loaf. You may want to use a bit less spice depending on your preference - add it slowly to taste and you can’t go wrong! Store-bought pumpkin pie spice works great, or for a homemade version of pumpkin pie spice, see my Pumpkin Pie Spice.
The post Spiced Vegan “Buttercream” Frosting appeared first on Oh She Glows.
Apple pie is always a favorite dessert in my kitchen, but I’ll admit that I don’t always have a basket full of apples on hand ready to bake with. These Brown Sugar Apple Cupcakes with Candied Ginger are an excellent choice for times when you want an apple dessert, but only have …
The post Brown Sugar Apple Cupcakes with Candied Ginger appeared first on Baking Bites.
Apple pie is always a favorite dessert in my kitchen, but I’ll admit that I don’t always have a basket full of apples on hand ready to bake with. These Brown Sugar Apple Cupcakes with Candied Ginger are an excellent choice for times when you want an apple dessert, but only have a single apple on hand. Anyone who has baked a pie knows that you’ll need at least a few apples to create the filling, and it’s nice to know that there are some options out there for times when you have only one apple waiting to be put to good use!
These Brown Sugar Apple Cupcakes with Candied Ginger are a wonderful option for fall and winter baking. The base is a buttermilk and brown sugar batter that is spiced with ground ginger, nutmeg and vanilla. They’re packed with bits of diced apple and candied ginger. They have a tight, but very soft crumb, and the flavor of the apple and spices comes through really well. They’re downright addictive – and very satisfying if you’re in the mood for an apple dessert.
For best results in these cupcakes, you will need to dice your apple very fine. Any type of apple can be used – unlike apple pie, where you need apples that will hold their shape during a long bake – so feel free to use what you have on hand. My apple was diced into pieces that were less than 1/4-inch, which was about the same size as the pieces of candied ginger that I used. The apples blended almost seamlessly into the batter at that size, giving the cupcakes a lovely apple flavor without making them soggy due to excess moisture.
You could shred the apples if you’re really in a hurry, but the texture is best if you have small chunks in these cupcakes. And with only one apple, it doesn’t take much time. You don’t even need to peel the apple!
The cupcakes are finished with a vanilla cream cheese frosting and a sprinkling of candied ginger. They’re actually delicious enough to eat on their own, without the added frosting, but a little cream cheese is always a nice match for an apple cake. A few bits of candied ginger ties the frosting in nicely with the cupcakes and gives those eating them a look at what they’ll find inside.
Brown Sugar Apple Cupcakes with Candied Ginger
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
1 cup light/golden brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/4 cup candied ginger pieces
3/4 cup finely diced apple (1 large)
1 batch Vanilla Cream Cheese Frosting (recipe below)
candied ginger, for garnish
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt, ginger and nutmeg.
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Mix in the remaining dry ingredients and add in the ginger and diced apple when almost all the flour has been incorporated. No streaks of flour should be visible in the finished batter and both the apple and ginger pieces should be well-distributed.
Divide batter evenly into prepared muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached. Allow cupcakes to cool on a wire rack before frosting with Cream Cheese Frosting and decorating with candied ginger.
Makes 12.
Vanilla Cream Cheese Frosting
1/2 cup butter, room temperature
8 oz cream cheese, room temperature
2 – 2 1/2 cups confectioners’ sugar
2 tsp vanilla extract
pinch salt
Combine butter and cream cheese in a large bowl and beat until smooth. Blend in 1 1/2 cups confectioners’ sugar, vanilla and salt and mix until frosting is smooth. Gradually blend in remaining confectioners’ sugar until frosting is thick and spreadable.
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Whether or not you’re a candy corn fan, you have to admit that the colorful candies are a symbol of the fall and Halloween seasons. I personally am a fan of the sweet, honey-flavored candies – although I can’t eat too many at once – so that’s an even bigger reason for …
The post Candy Corn Mini Cakes appeared first on Baking Bites.
Whether or not you’re a candy corn fan, you have to admit that the colorful candies are a symbol of the fall and Halloween seasons. I personally am a fan of the sweet, honey-flavored candies – although I can’t eat too many at once – so that’s an even bigger reason for me to enjoy these Candy Corn Mini Cakes. Candy corn’s subtle flavors and vibrant color palate are great inspiration to bake some festive Candy Corn Mini Cakes that are sure to be a hit at any fall party, spooky or otherwise!
The cakes are tiny layer cakes that are about the size of your average cupcake. They’re not only frosted to look like candy corn, but they are flavored with honey and vanilla, capturing that hint of flavor from the candies without being nearly as sweet. There is also a touch of honey and vanilla in the frosting to tie everything together.
Speaking of frosting, that is the fun part with these mini cakes. I frosted these cakes in much the same way that I frost my ombre cakes, which actually makes the frosting process quick and easy. To get the look, I piped thick rows of yellow, orange and white frosting on the sides of the cake. This initial layer doesn’t need to look perfect! I also added white frosting to the very top of the cake. Once the rows were in place, I held my offset spatula vertically against the side of the cake and turned my decorating turntable (you can also use a plate or cake stand) so that the icing spread out and evened into a smooth, even frosting. I like having a bit of imperfection on the cakes because it makes them look homemade, so don’t worry if your colors aren’t perfectly even. After all – even the layers on real candy corn are not uniform!
This recipe will make eight mini layer cakes, each suitable for a single serving or large enough to share if you are serving more than one dessert. The cakes will keep for a couple of days in an airtight container once they have been frosted, so they can be prepared in advance if you intend to serve them at a party. I used a mini whoopie pie pan because it gives me the perfect size and shape for these layer cakes, however if you don’t have one, you can use a mini muffin tin (nonstick and well-greased) instead, scooping just a tablespoon of batter into each cavity.
Candy Corn Mini Cakes
14 tbsp all purpose flour (1 cup minus 2 tbsp)
2/3 tsp baking powder
1/8 tsp salt
1 large egg
2/3 cup sugar
3 tbsp vegetable oil
1 tbsp honey
1 tsp vanilla extract
3 tbsp milk
Preheat oven to 350F. Lightly grease a 24-cavity mini whoopie pie pan*
In a small bowl, whisk together flour, baking powder and salt.
In medium bowl, whisk together egg, sugar, vegetable oil, honey and vanilla extract. Whisk in half of the flour mixture, followed by the milk. Whisk in remaining flour mixture and stir just until no streaks of dry ingredients remain.
Divide batter evenly into prepared pan, filling one row of cavities with each color of batter.
Bake for 8-10 minutes, until cakes spring back when lightly pressed and a toothpick inserted into the center comes out with only a few small crumbs attached.
Allow cakes to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Makes 24 mini cake layers
*If you don’t have a mini whoopie pie pan, you can use a well-greased mini muffin tin and just add a scant tablespoon to each cup for similarly small cakes.
Candy Corn Frosting
1 1/2 cups butter, room temperature
1 1/2 tbsp milk
3 tbsp honey
2 tsp vanilla extract
pinch salt
3-4 cups confectioner’s sugar
orange and yellow food coloring
In a large bowl, beat together butter, milk, honey, vanilla extract and salt until well-combined. Gradually blend in confectioners’ sugar until frosting is thick, smooth and has a spreadable consistency.
Divide batter into three small bowls. Leave one portion of the batter white. Color another portion with yellow food coloring until if is a vibrant yellow. Color the remaining frosting with orange food coloring.
Assembly:
Since yellow is the base of a candy corn, sandwich two mini layers together with a small smear of yellow frosting. Place a dollop of orange frosting on the top layer and place a third cake layer on top. Press cakes together gently but firmly. Place layered cakes on a cake stand or cake decorating table.
If desired, you can apply a thin crumb coat of white frosting and chill your cakes for 10 minutes. This will give you a smoother surface to work on. If you prefer to skip it, that is fine, too.
Pipe or spread a band of yellow icing around the base of the cake. Pipe or spread a band of orange icing around the center of the cake. Pipe or spread a band of white icing around the top of the cake, and finish the top of the cake with more white icing. Holding your offset spatula vertically, gently press it into the icing on the side of the cake and rotate your plate/spin your turntable to start to smooth out the icing until it has a smooth, even finish.
8 mini layer cakes
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