Category: Cakes + Cupcakes

Peanut Butter Cup Cupcakes

pbcupcupcakesThe Reese’s peanut butter cup is a work of art. And I like to think these cupcakes are, too.

Last week as I scrolled through Pinterest I found several peanut butter cup cupcake recipes; some have a peanut butter cup in the cupcake itself, but mine do not. This recipe comes from Live Well Bake Often, and while the cupcakes themselves aren’t as chocolaty as I’d hoped, the overall treat is pretty delicious. Also, I could eat this frosting with a spoon straight from the bowl and will probably use it again on brownies someday. Someday might be later this afternoon, so stay tuned. Note: For this recipe I measured by weight, rather than volume, so I’ve included both types of measurements below. 

Ingredients

For the cupcakes

  • 1 cup (125 grams) flour
  • 1/4 cup plus 2 tablespoons (30 grams) cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (80 ml) vegetable oil
  • 1/2 cup (120 ml) buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) boiling water
  • 1 teaspoon instant espresso powder (optional)

For the frosting and decoration

  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (250 grams) creamy peanut butter
  • 2 cups (240 grams) powdered sugar
  • 3 tablespoons (45 ml) heavy whipping cream
  • 1 teaspoon vanilla extract
  • 8 full-sized Reese’s peanut butter cups, cut in half

Preparation

Preheat oven to 350 degrees. Line two cupcake tins with paper liners; this recipe makes 16 cupcakes.

In a large bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. Stir in brown sugar and granulated sugar, then add vegetable oil, buttermilk, egg, and vanilla and stir to combine. Add boiling water and espresso powder and stir to combine completely; batter will be very thin.

Using a ladle, fill cupcake wells just over half full with batter. Bake for 16-20 minutes, until a cake tester inserted in the center comes out clean. Remove from oven and let cool in the tins for 1 minute, then place on a wire rack to cool completely.

For the frosting, beat butter and peanut butter in a mixer with the paddle attachment until smooth. Add powdered sugar and beat to incorporate, then beat in heavy cream and vanilla. Fit a large piping bag with a large open star tip (I used the Wilton M1) and pipe swirls of frosting onto cupcakes. Top each with half a peanut butter cup. Store cupcakes in an airtight container at room temperature.

S’mores Cupcakes

smorecupcakeHappy Father’s Day! My dad is no longer with us, and now that I think about it, he never took me camping. But camping seems like fatherly pursuit, and if you camp, you’ve got to have s’mores.

This recipe combines a cupcake base I found at Life Love and Sugar and a frosting recipe I’d used in the past, plus some Hershey’s and graham cracker pieces. A word of caution about the cupcake batter: it is literal liquid, and therefore difficult to transfer from your bowl to your cupcake tins. I used a two-inch cookie scoop for that, but next time I’ll probably transfer my batter to a measuring cup and pour. Another note for next time: the original recipe called for adding 1 1/2 tablespoons of graham cracker mixture for the base, but I think it needs more. I’ve adjusted the instructions below to what I think it should be ratio-wise – at least two tablespoons. We’ll see how it goes next time.

Ingredients

For the graham cracker base

  • 1 1/4 cups graham cracker crumbs*
  • 5 tablespoons butter, melted
  • 5 tablespoons sugar

For the cupcakes

  • 1 cup flour
  • 1 cup sugar
  • 6 tablespoons Hershey’s Special Dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup boiling water
  • 3/4 teaspoon vanilla extract

For the frosting and decoration

  • 12 tablespoons butter, at room temperature
  • 1 1/2 – 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 7-ounce jar marshmallow fluff
  • 18 Hershey’s pieces
  • 1/2 graham cracker, broken into pieces

*This means about 8 – 9 rectangles. You can process them in a food processor or put them in a zip-top bag and beat them with a rolling pin, which is what I did and is much more fun.

Preparation

Preheat oven to 325 degrees and line cupcake tins with paper liners. The original cupcake recipe said it makes 15 – 18 cupcakes, but I had some batter left over so I think it could make about 22 if you adjusted the graham cracker base. Anyway, start with 18 liners.

Make the crust: In a medium bowl stir together graham cracker crumbs, melted butter, and sugar. Place about 2 tablespoons of mixture into each cupcake well and press down – I used my tart tamper (yes, that is an actual piece of baking equipment) but you can just use your fingers or the back of a spoon. Bake crust for 7 minutes, then reduce the oven temperature to 300 degrees.

While crust is baking, make the cupcake batter: combine flour, sugar, baking soda, and salt in a large bowl. Add egg, buttermilk, and vegetable oil and mix to combine, then add boiling water and vanilla and stir to combine completely. The batter will be literal liquid.

Using a two-inch cookie scoop or other less messy transfer vessel, fill cupcake wells about half full with batter. Bake for 17 – 20 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and place cupcakes on a wire rack to cool before frosting.

To make the frosting, beat butter and 1 cup powdered sugar until the sugar is fully incorporated. Add vanilla extract and marshmallow fluff, then beat to combine. Add remaining powdered sugar and beat to combine.

Place frosting in a piping bag with a large plain tip (I used the Wilton 1A) and pipe blobs of frosting onto each cupcake. You’ll have about a half-cup of frosting left over to slather on graham crackers, eat directly from the bag, etc.

Top each cupcake with a Hershey’s brick and if you’re serving them immediately, a sliver of broken graham cracker. If you’re not serving right away, store cupcakes in the fridge and add the graham cracker sliver right before you serve them – the graham cracker bits will get soggy from the frosting over time. Makes 18.

Apple Cider Donut Cake

apple cider donut cakePinterest is the ultimate rabbit hole for me, taking me down winding paths of cookies, pies, cakes, and all manner of treats. Some recipes turn out well while others leave a lot to be desired, and I’m happy to say that this apple cider donut cake from Broma Bakery is one that turned out very well.

The flavor profile is absolutely delicious; apple and cinnamon, with a hint of nutmeg. I added nutmeg to my sugar coating as well for an extra kick, because it’s one of my favorite spices. While coating the cake is a messy business, it’s well worth the trouble. Alternatively, you could just whip up a cider glaze for an easier option. As you can see in the photo below, even Tucker was interested. Much to his chagrin, he didn’t get a slice.

Ingredients

For the cake

  • 2 3/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2/3 cup applesauce
  • 1 cup apple cider
  • 12 tablespoons butter, softened
  • 2/3 cup light brown sugar
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 eggs, at room temperature

For the coating

  • 4 Tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • pinch of nutmeg

Preparation

Preheat oven to 350 degrees. Generously grease and flour a standard 10-cup Bundt pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside. In a medium glass measuring cup, combine applesauce and apple cider; set aside.

In a mixer fitted with the paddle (or whisk, as the original recipe is written) attachment, cream butter and sugars until light and fluffy, about 3-4 minutes. Add vanilla and eggs and mix to combine. Add flour mixture and applesauce mixture in three batches alternatively, mixing to just combine between each.

Pour batter into Bundt pan and bake for 45-55 minutes, until a cake tester comes out clean. Allow cake to cool for about 20 minutes before turning out onto a wire rack.

While the cake is still warm, brush it with melted butter. Stir together coating ingredients of sugar, cinnamon, and nutmeg and sprinkle over the top, then press into the sides of the cake. This is a bit messy, but it’s worth it. Serve warm or allow to cool and serve at room temperature. Store in an airtight container at room temperature for 2-3 days. Makes about 16 servings.

tucker with donut cakeAt left, Tucker lingers in the kitchen hoping for a taste of what to him looks like one giant donut. His begging endeavors proved unsuccessful. 

Cinnamon Crisp Coffee Cake

cinnamoncrispcoffeecakeEvery year, King Arthur Baking – one of my favorite product makers and recipe sources – publishes their “recipe of the year.” For 2023, it’s this cinnamon crisp coffee cake, an aromatic creation that I already plan to tweak.

No offense to the fine folks at KAB; they are genius bakers and know far more about baking than I ever will. But the recipe includes a cocoa-cinnamon filling, and for me, it was an odd combination. Next time, I think I’d like to use some nutmeg, or maybe some orange zest. But that’s the beauty of baking – once you find a good base recipe, you can tweak it however you like to get the flavors you want.

Ingredients

For the filling

  • 1/3 cup sugar
  • 2 teaspoons Vietnamese cinnamon*
  • 2 tablespoons cocoa powder

For the crumb topping

  • 1 cup flour
  • 6 tablespoons sugar
  • 2 tablespoons powdered sugar
  • 2 teaspoons Vietnamese cinnamon*
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into cubes, at room temperature
  • 1 teaspoon vanilla extract

For the cake

  • 2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons unsalted butter, cut into cubes, at room temperature
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup buttermilk

For the glaze

  • 3/4 cup powdered sugar
  • Pinch of cinnamon
  • 2-3 teaspoons water

*If using regular cinnamon, increase quantity to 1 tablespoon

Preparation

Preheat oven to 350 degrees. Line an 8 x 8 baking tin with parchment paper, extending over the sides.

Make your filling layer: Combine sugar, cinnamon, and cocoa powder and set aside.

Make your crumb topping: Combine flour, sugar, powdered sugar, cinnamon, and salt. Add cubed butter and vanilla and rub in with your fingers until no dry spots remain; you should have irregular crumbs varying in size.

Make your batter: In a mixer fitted with the paddle attachment, combine flour, sugar, baking powder, salt, and baking soda. Add butter and mix on low speed until sandy, about 1-2 minutes. Beat in vanilla and eggs until no dry spots remain; scrape down your bowl, then slowly pour in buttermilk with the mixer running on low speed and mix until batter is smooth.

Pour about 1 1/2 cups of batter into the parchment-lined tin; top with filling in an even layer. Spoon remaining batter over the filling and use an offset spatula to smooth it into an even layer; some of your filling will probably peek through the top of the batter, and that’s okay. Top with crumb mixture, pressing gently to help it stick.

Bake for 50-60 minutes, until a cake tester inserted in the center comes out mostly clean. Allow to cool to room temperature, then prepare glaze: In a small bowl, combine powdered sugar and cinnamon; add enough water to make a drizzling consistency. Drizzle over cooled cake. Store at room temperature for a few days; this cake did dry out for me a bit faster than I’d expected, but I think it’s because I kept it in a cake dome instead of tightly wrapped. Makes about 8-10 servings, depending on how generously you slice it.

Rum Cake

rum cakeMike requested a rum cake for Christmas this year, and I found this great recipe at King Arthur Baking. One surprise ingredient is the packet of instant vanilla pudding mix, which adds both sweetness and moisture. It’s a wonderful addition, and I’m sure I’ll make other cakes with this technique in the future.

I think Captain Jack Sparrow, my favorite rum-loving pirate, would approve of this cake. Between the batter and syrup, there’s a full cup of rum in it. I used light rum rather than dark because I wanted a lighter flavor, but you could use dark or spiced if you prefer.

Ingredients

For the cake

  • 2 cups flour
  • 1 1/2 cups sugar
  • 3.4 ounce packet of instant vanilla pudding mix (not sugar-free)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup milk, at room temperature
  • 4 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup light rum (I used Havana Club)
  • 1/4 cup almond flour, for dusting the Bundt pan, sifted

For the syrup

  • 8 tablespoons butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup rum
  • 1/2 teaspoon vanilla extract

Preparation

Preheat oven to 325 degrees. Spray a 10- to 12-cup Bundt pan with cooking spray and sprinkle with sifted almond flour; set aside.

In a mixing bowl, combine flour (either weighed or scooped and leveled into a measuring cup), sugar, pudding mix, baking powder, salt, butter, and vegetable oil. Mix on low speed until the mixture looks sandy. Beat in milk, then add eggs, one at a time, scraping down your bowl a few times to ensure everything combines completely. Stir in rum and vanilla extract. Pour batter into prepared pan and bake for 50-60 minutes, until a cake tester comes out clean. Remove from oven and set aside while you make the syrup.

For the syrup, combine butter, water, sugar, salt, and rum in a medium saucepan. Bring to a full boil then reduce to a simmer and simmer for 5-7 minutes. Remove from heat and stir in vanilla extract.

Poke holes all over the cake using a skewer and ladle over about 1/4 cup of the syrup, allowing it to soak in completely before you add the next 1/4 cup. Repeat with remaining syrup until it’s all absorbed. Cool in the pan, then cover with foil and leave at room temperature overnight to set. Full disclosure: I didn’t do this – I let it set for about 8 hours, then turned it onto my cake plate. If you do leave it to sit overnight and the cake sticks to the pan because of the syrup, turn your oven on at 350 degrees and allow the cake to sit inside as it heats up for about 10 minutes to loosen the syrup. Store in an airtight container at room temperature for several days. Makes about 16 slices.

Land of Sweets Cupcakes

landofsweetscupcakesOne of my favorite things about Christmas is the Nutcracker ballet. They have a Land of Sweets, my friends, a wonderful place where they celebrate chocolate, coffee, tea, candy canes, marzipan, and ginger with special dances and the person in charge is the Sugar Plum Fairy. Sounds like somewhere I’d love to live, maybe open a little bake shop and spend plenty of time hiking in the enchanted, snow-covered woods. 

Anyway…I’ve had a few Nutcracker-themed cupcake ideas for a while now, and in the absence of readily available sugar plum jam, I’ve turned to the Land of Sweets for inspiration. Flavor-wise, they’re a vanilla almond cupcake with triple berry buttercream, and you could top them with whatever sweets you like; I chose Hershey’s Kisses, nonpareils, Dots, and some fun holiday-themed sprinkles.

Ingredients

For the cupcakes

For the cupcakes

  • 1 1/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk

For the frosting and decoration

  • 12 tablespoons butter, at room temperature
  • 2 cups powdered sugar
  • About 1/3 cup Bonne Maman Mixed Berry Preserves
  • 1 teaspoon milk
  • Hershey’s Kisses (I used the new Hot Cocoa kind)
  • Large nonpareils
  • Dots candies
  • Sprinkles of your choice; I found two holiday mixes at Joann that included snowflakes, gingerbread men, and peppermint-swirl candy shapes

Preparation

Preheat oven to 350 degrees. Line cupcake tins with paper liners; this recipe yields 14 cupcakes.

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.

Place eggs in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 30 seconds. Add sugar and continue to beat for another 30 seconds. Add vanilla extract, almond extract, and canola oil and beat on medium speed for 1 minute.

Add flour mixture and buttermilk alternatively in three batches, beginning and ending with the flour, scraping the sides of the bowl frequently. Batter will be very thin.

Using a quarter-cup measuring cup, scoop batter into prepared cupcake liners, filling half full. Bake for 13-15 minutes, until a cake tester comes out clean. Cool on a wire rack before frosting.

To make the frosting, in a mixer fitted with the paddle attachment, beat butter on medium speed for about 1 minute. Add powdered sugar and beat until the sugar is fully incorporated into the butter; this will take a few minutes. Add preserves and 1 teaspoon milk; you need a pipable consistency, not too stiff or thin. 

Fit a large piping bag with your tip of choice; I used the Wilton 199 open star, which is good for shell-type patterns. Pipe a swirl of frosting onto each cupcake, then top with candies and sprinkles. Store in an airtight container at room temperature for 1-2 days; refrigerate if storing for longer, and bring to room temperature before serving. Makes 14 cupcakes. 

Karithopita (Greek Walnut Cake)

karithopitaEvery year the Holy Trinity Greek Orthodox Church near our house holds their food festival. Mike enjoys their gyros and various other savory dishes, while I head straight for the dessert table to peruse the variety of syrup-soaked treats. My absolute favorite is galaktoboureko, a phyllo custard pie, followed closely by karithopita, a spiced walnut cake soaked in cinnamon and clove syrup.

The next time I make this – and there will absolutely be a next time, probably sooner than anyone thinks – I’m going to add ground cloves to the cake itself. I found this recipe at Olive & Mango, and have to admit that I had my doubts during baking; the batter looked really loose about five minutes before it was supposed to be done, but everything turned out well. I adjusted the syrup recipe from the original to make a smaller quantity, and even my reduced amount yielded way more than I needed. I believe traditional karithopita is cut into diamond shapes, but for my first try I went with regular squares. I highly recommend storing these treats in cupcake liners, because they become incredibly sticky from the syrup as they sit.

Ingredients

For the cake

  • 12 tablespoons butter, at room temperature
  • 1 1/2 cups sugar
  • 5 eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup milk, warmed but not hot
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 1/4 cups walnuts, toasted and chopped, divided

For the syrup

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • zest of 1 small lemon
  • 1 cinnamon stick
  • 1/4 tablespoon whole cloves

Preparation

Preheat oven to 350 degrees. Grease a 9 x 13 baking tin and place a parchment rectangle at the bottom. Note: I lined my entire tin, sides and all, with parchment and didn’t like how the edges of the cake turned out, as they weren’t as nicely browned as the rest.

In a mixer fitted with the paddle attachment, cream together butter and sugar until very light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Stir in vanilla.

Place baking powder and baking soda in a heatproof measuring cup or large mug; set aside. Heat the milk so it’s warm to the touch, not hot. Carefully pour the milk into the baking powder mixture, stirring with a fork – it will become very frothy, so make sure you use a large cup or mug. Slowly whisk into the cake batter, then stir in flour mixture, followed by 1 cup walnuts. Bake for 25-30 minutes, until the top is evenly browned.

While cake is baking, prepare the syrup. Combine water, sugar, lemon zest, cinnamon stick, and cloves in a medium saucepan and bring to a boil. Turn down to a simmer and cook for a few minutes (I let mine simmer for about 5 minutes) to thicken. Set aside to cool.

Once cake is done, remove from oven and allow to cool completely. Using a skewer or sharp knife, prick the cake all over and ladle the syrup over the top, allowing it to soak in. Let stand for about 15 minutes, then sprinkle with remaining walnuts and drizzle over more syrup. Let stand for another 15 minutes before cutting. Cut into squares and place each square on a cupcake liner for easier handling/storage. Store at room temperature for 2-3 days; cake can be wrapped and stored in the fridge for about 1 week, or frozen for up to 3 months. Makes 24 squares.

Fall Spice Cupcakes

fall spice cupcakesDespite what retailers would have you believe, it’s still fall. And we have a lovely holiday – Thanksgiving – to celebrate this week. I get that Christmas can be a magical time of year for people, and most folks (even those who hate winter) get excited for the holidays, seeing family, spending time with friends, having special foods and whatnot. But when I heard Christmas music while out shopping this past weekend, I thought: not today, Santa. Not. Today.

Perhaps in response to the premature Christmasification of things, I baked these fall spice cupcakes, a warming combination of cinnamon, cloves, maple syrup, and applesauce. I found the recipe over at The Live-in Kitchen and cut it down to make a smaller batch, and I decided on a maple buttercream frosting instead of the original cream cheese one in the recipe. These treats are bound for my friend Diana, who is a fantastic baker herself and one of the few people who ever actually bakes for me.

Ingredients

For the cupcakes

  • 1/2 cup plus 6 tablespoons flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cloves
  • 4 tablespoons butter, softened
  • 1/4 cup packed light brown sugar
  • 1/4 cup pure maple syrup, at room temperature
  • 1 egg, at room temperature
  • 1/2 cup unsweetened applesauce, at room temperature

For the frosting

  • 6 tablespoons butter, softened
  • 2 cups powdered sugar
  • 2-3 tablespoons pure maple syrup, to taste
  • 1 tablespoon milk

Preparation

Preheat oven to 350 degrees. Line a cupcake tin with paper liners; my recipe yielded 10 cupcakes.

In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and cloves; set aside.

In a mixer fitted with the paddle attachment, cream together butter and brown sugar until light and fluffy. Add maple syrup and egg and beat to combine. Add flour mixture and applesauce alternatively in two batches, mixing to just combine.

Using a two-inch cookie scoop, scoop batter into cupcake wells, filling about 3/4 full. Bake for 15-18 minutes, until a cake tester inserted in the center comes out clean. Remove from oven and remove cupcakes from tin; cool on a wire rack completely before frosting.

To make frosting, beat butter on medium speed for about 1 minute; add powdered sugar and beat on low speed until the sugar is fully incorporated into the butter. Add maple syrup to taste, as well as 1 tablespoon milk to reach a spreadable consistency. Frost cupcakes using an offset spatula; store in an airtight container at room temperature for 1-2 days, or in the fridge for 2-3 days. The tops of these cupcakes get kind of sticky, so a cooler environment is best. Makes 10.

Fall Fun Chocolate Cupcakes

fallfuncupcakesI struggled to figure out what to call these cupcakes. They’re actually just chocolate cupcakes, frosted with vanilla buttercream to look like pumpkins. But chocolate pumpkin cupcakes – that’s a different thing altogether. And it actually sounds delicious, despite what some people might think about the pumpkin/chocolate combo. And so, I settled on “fall fun,” because they were fun to make.

As you can see in the photo below, Tucker was quite impressed with them – but as they’re chocolate, they are absolutely not dog friendly. Next time, I’ll go with more vibrant colors for my frosting – these shades are quite muted. I’ll also use a different piping tip for my pumpkin stems, because these ended up looking more like the Sorting Hat from Harry Potter than I’d like. Regardless of how they look, they’re quite tasty. I hope my brother Andy and nephew Roman, who were in town from North Carolina this weekend, will enjoy them.

Ingredients

For the cupcakes

  • 1 1/2 cups flour
  • 3 tablespoons cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 3 tablespoons vegetable oil
  • 1 cup water

For the frosting

  • 1 cup butter, at room temperature
  • 3 1/4 cups powdered sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon almond extract
  • Orange, green, and brown food coloring

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners; this recipe yields 14 cupcakes.

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix until well-blended, then make three wells for the wet ingredients.

Place vinegar, vanilla, and vegetable oil into the wells; add water and mix until the batter is smooth. The mixture will bubble up slightly when you add the water, so just keep mixing until you get a smooth consistency in the batter, which will be fairly thin.

Using a 1/4 cup measure, divide batter among your cupcake wells. Bake for 13-15 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven, then remove cupcakes from pan and cool completely on wire racks.

To make frosting, in a mixing bowl, beat butter for about 1 minute. Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes. Add vanilla extract and almond extract, beating well to combine completely. Divide into three portions; two small portions of just a few tablespoons each for your stems and leaves, then the remainder for your pumpkins. Tint the largest portion orange, then the smaller portions green and brown. Fit a large piping bag with a Wilton M1 tip and pipe swirls of frosting onto each cupcake to create your pumpkin shape. Fit a small piping bag with a star or plain tip and pipe stems; fit another small piping bag with a leaf tip and pipe leaves. Store cupcakes in an airtight container at room temperature for 2-3 days. Makes 14.

tuckerwithcupcakesTucker was very interested in these, but remember – chocolate can be deadly for dogs. Never feed your pup chocolate! 

Citrus Pound Cake

citruspoundcakeI’m a fairly frugal baker, searching for uses for leftover ingredients whenever I can. I learned to make fudge with the leftover evaporated milk from my pumpkin pie recipe, various curds and pastry creams with the leftover yolks from my egg whites from white cake, and meringues from the leftover whites from those various curds and pastry creams. This week’s walnut torte left me with about two and a half tablespoons of orange zest, so I put some of it into orange shortbread cookies and used the remaining portion and juice for this pound cake.

Full disclosure, while this tastes delicious and its texture is exactly what I’d hoped for except for a few larger air holes (see the photo here), it’s not nearly as citrusy as I wanted it to be. Next time I make this – and there will absolutely be a next time – I’m going to include much more zest so the orange and lemon flavors really come through.

Ingredients

For the cake

  • 8 tablespoons butter
  • 3 eggs
  • 1/2 cup sour cream
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • About 1 1/2 tablespoons orange zest
  • Zest of 1 lemon
  • 1/4 teaspoon orange extract
  • 1/4 teaspoon lemon extract

For the orange glaze

  • 2 cups powdered sugar
  • 2-3 tablespoons orange juice

Preparation

Let butter, eggs, and sour cream stand at room temperature for 30 minutes.

Preheat oven to 325 degrees. Grease and lightly flour an 8x4x2 loaf pan.

In a small bowl, combine flour, baking soda, and baking powder; set aside.

In a mixing bowl, beat butter on medium speed for about 30 seconds. Gradually add sugar and continue beating on medium or medium-high speed until very light and fluffy, about 7 minutes, scraping your bowl a few times. Beat in zests and extracts to fully combine, about 2 minutes.

Add eggs, one at a time, along with 1 tablespoon of the flour mixture and beat for 1 minute after each; scrape the bowl well before adding your next egg. Add remaining flour mixture and sour cream alternatively, beginning and ending with the flour mixture, beating after each until ingredients are just combined.

Pour batter into loaf pan and bake for 60-65 minutes, until a cake tester comes out clean. Cool in pan for about 30 minutes, then turn onto a wire rack to cool completely.

For the glaze, combine powdered sugar and 1 tablespoon orange juice. Add remaining juice about 1 teaspoon at a time, stirring to a pourable consistency. Pour over cooled cake; let set before serving. Store cake at room temperature in an airtight container or well wrapped in plastic wrap. Makes about 10 servings.