Category: Cakes + Cupcakes

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.

Walnut Torte

walnuttorteAre a torte and a cake the same? Sort of. Various sources on the internet report that tortes originated in central or eastern Europe; they are richer than a typical butter-and-flour-based cake, relying on ground nuts or breadcrumbs as a key ingredient. Some tortes are completely flourless, while others use just a small amount of flour.

This torte recipe comes from the Better Homes & Gardens Cookbook, that trusty volume tucked between a red and white plaid cover that my mom gave me more than 22 years ago. As with most BH&G recipes, this one turned out incredibly well – I delivered it to my dear friend Diana this morning and we had a slice together. The orange flavor really lifts the walnut, and the chocolate buttercream pairs beautifully with both. This is definitely a recipe I’ll make again.

Ingredients

For the torte

  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon orange zest
  • 4 eggs
  • 3/4 cup sugar
  • 2 1/2 cups walnuts

For the buttercream

  • 8 tablespoons butter, at room temperature
  • About 3 1/4 cups powdered sugar
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk

For the candied walnuts

  • 1 cup walnuts
  • 1/4 cup sugar
  • 1 tablespoon butter

Preparation

Preheat oven to 350 degrees. Lightly grease and flour two 8-inch baking tins. Combine flour, baking powder, and orange zest in a small bowl; set aside.

Place eggs and sugar in a food processor and process until smooth. Add walnuts and process for about 1 minute, until nearly smooth. Add dry mixture and pulse to just combine.

Divide batter evenly between cake tins and bake for 18-20 minutes, until lightly browned. Remove from oven and cool in tins about 10 minutes, then turn out on a wire rack to cool completely.

While the cake bakes, make your candied walnuts: combine walnuts, sugar, and butter in a medium skillet over medium heat and cook, stirring frequently, until the sugar and butter caramelize and coat the walnuts. Pour onto a sheet of parchment and separate the nuts using two spatulas; allow to cool completely.

For buttercream, beat butter on medium speed for about 1 minute; add powdered sugar and cocoa powder and beat on low speed until fully incorporated. Add vanilla extract and 1 tablespoon milk, beating on medium speed for about 2 minutes. Scrape down the bowl and add additional milk; you want a spreadable consistency, but the frosting shouldn’t be runny.

To frost, place one cake on your cake plate and cover with a layer of buttercream; top with the second cake and frost the top of that cake, leaving the sides bare. Place candied walnuts in the center. Store in an airtight container at room temperature for 1-2 days. Makes about 12 servings, depending on how big your slices are.

Campfire Cupcakes

campfire cupcakesDespite absolutely loving the woods, I’ve never been camping. Shocking? Perhaps. But seriously, I think I’d be more of a glamper than a camper, retreating to a cozy cabin for my woodland excursions. In any case, I absolutely love a campfire, and have wanted to make these campfire cupcakes for some time.

A word about the frosting: I cannot imagine how many calories or grams of sugar there are in this combination of butter, marshmallow fluff, and powdered sugar – so make sure you include the kosher salt. It’s not quite as sweet as you might imagine, especially when paired with the dark chocolate of these cupcakes.

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
  • 4 cups powdered sugar
  • 7 ounces marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • Red, orange, and golden yellow food coloring
  • Pepperidge Farm Pirouette cookies, cut into small “logs”

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners; this makes 13 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 dry measuring cup, scoop batter into cupcake wells, filling about 2/3 full. Bake for 15-17 minutes, until a cake tester comes out clean. Remove from oven and remove from cupcake pans; cool completely on a wire rack before frosting.

To make frosting, beat butter on medium speed for 1 minute, then add 1 cup powdered sugar. Beat until all of the sugar is incorporated, scrape down the bowl, and add the second cup powdered sugar. Beat again, then add marshmallow fluff and beat to combine. Add remaining powdered sugar, vanilla extract, and kosher salt and beat to completely combine.

Divide frosting into three portions and tint red, orange, and golden yellow. Place a piece of plastic wrap (about 20 inches long) on our counter; dollop yellow frosting in a straight line, then orange, then red so you have three parallel lines of frosting on your plastic wrap. Roll up and twist both ends, then snip off one end and insert it into an 18-inch piping bag fitted with a Wilton 1M large open star tip. Pipe a few trial blobs to make sure all three colors come out at once.

Pipe flame-shaped blobs of frosting onto each cupcake and add three cookie “logs.” If desired, pipe a few more blobs of frosting to cover the ends of the logs. Store in an airtight container in the fridge; bring to room temperature before serving. Makes 13.

Woodland Creature Cupcakes

woodlandcupcakesI’m a year-round hiker, taking to the woods in all seasons. This past week Mike, Tucker, and I logged more than 10 miles on the trails at our local park. Today’s baking was inspired by the woodland creatures I love, but have never come upon while out on the trails. Granted, meeting a fox or hedgehog would be quite different than meeting a bear, but it’s still something I hope to experience someday.

Flavor-wise, these cupcakes are an orange-cinnamon combination based on my honey cupcake recipe, which originally calls for lemon zest instead of orange. I wanted a bright flavor profile for these treats, and that’s exactly what I got – a nice kick of citrus against the warmth of cinnamon, all in an adorable little cupcake.

Ingredients

For the cupcakes

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 8 tablespoons butter, softened
  • 2/3 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of 1 medium orange
  • 1/3 cup honey
  • 1/3 cup milk

For the frosting and decoration

  • 1 cup butter, at room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon cinnamon
  • Brown and orange food coloring
  • Mini and regular-sized chocolate chips
  • Candy eyes

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners; my batch yielded 16 cupcakes when cups were filled about half to three-quarters full.

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

In a mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, vanilla extract, orange zest, and beat until well combined, then add honey and beat until well combined.

With the mixer running on its lowest speed, gradually add flour until the mixture is just combined, then add milk and mix until just combined. Scrape sides of the bowl frequently to fully incorporate all ingredients.

Using a two-inch cookie scoop, scoop batter into cupcake pans, filling about half to three-quarters full. Bake for at least 17 minutes, then check cupcakes for doneness; if cupcakes are not done, continue baking for 1-2 minutes and checking after each interval to be sure they don’t burn. My cupcakes baked for about 20 minutes.

Remove from oven and cool for just a moment in the pans, then cool completely on wire racks.

When cupcakes are cool, prepare the frosting: beat butter in a mixer fitted with the paddle attachment for about 1 minute, then add all the powdered sugar and beat on low until the sugar is fully incorporated into the butter. Add vanilla extract and cinnamon and beat to combine.

Divide your frosting into three portions: leave one natural, then tint the other two brown and orange. To make my fox color, I combined some of the brown frosting with orange food coloring for an earthier tone.

Frost half of your cupcakes with a thin layer of the natural-colored frosting; these will be your hedgehogs and foxes.

To make hedgehogs, fit a piping bag with a Wilton 233 tip (the grass/fur tip) and pipe fur, leaving a heart-shaped area of the cupcake plain. Add two mini chocolate chips for eyes and one for the nose.

To make foxes, fit a piping bag with a small star tip (I used Wilton 13) and pipe fur, leaving two patches of the cupcake plain for the fox’s cheeks. Switch to a leaf tip (I used Wilton 352) and pipe on ears. Add two mini chocolate chips for eyes and one for the nose.

To make bears, take a small portion of the natural frosting and combine it with the brown frosting to make a lighter brown shade. Place it in a small piping bag and snip the end; reserve for the bear’s muzzles. Cover the entire cupcake with brown frosting, then pipe on the muzzle; add candy eyes, a chocolate chip for the nose, and chocolate chips for the bear’s ears. Use a sharp knife, pulling upward, to create the bear’s fur.

Frost the remaining cupcakes however you like, or just use the remaining natural frosting and leave them plain (which is what I did). Store in an airtight container at room temperature for 2-3 days. Makes 16.

Easter Blossom Cake

orangecake1It’s Easter Sunday, but it’s 35 degrees in Pittsburgh this morning. Spring is an unpredictable season here in western Pennsylvania – it could be 75 and beautiful or 28 and snowing, all in the span of a few days. Mother Nature will do what she likes, and we all have to just go with it.

I like to think Mother Nature would enjoy this cake, not only for its buttercream blossoms but also its flavors. The cake itself is orange, with vanilla buttercream and a mixed berry filling. I didn’t feel like making my filling from scratch, so I heated up about 1/2 cup mixed berry preserves, then combined about 1/2 tablespoon of cornstarch with a few teaspoons of water to make a slurry. I stirred the slurry into the preserves and simmered it for about 8-10 minutes to thicken it, then cooled it in the fridge before using it.

Ingredients

For the cake

  • 1 cup flour
  • 1 teaspoon baking powder
  • dash of salt
  • 8 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of 1 Cara Cara orange
  • 6 tablespoons milk

For the frosting, filling, and decoration

  • 1 cup butter, at room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup Bonne Maman mixed berry preserves, thickened*
  • Pink, yellow, fuchsia, and green gel food coloring

*To use preserves as a cake filling, place 1/2 cup preserves in a small saucepan over medium heat. In a small bowl, combine about 1/2 tablespoon cornstarch and 2 teaspoons water to make a slurry, then stir into the preserves. Simmer until thickened – the mixture will reduce as it cooks. 

Preparation

Preheat oven to 350 degrees. Lightly grease two 6-inch round cake pans, line each with a parchment circle, and lightly grease the parchment.

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

In a mixer fitted with the paddle attachment, cream together the butter and sugar until very well-blended. Add eggs, vanilla extract, and orange zest and beat well to combine, scraping the sides of your bowl a few times.

Add flour and milk alternatively in two batches, beginning and ending with the flour and beating until completely combined.

Pour batter into prepared pans and bake for 18-22 minutes, until a cake tester comes out clean. Remove from oven and allow cakes to cool in the pan for about 5 minutes, then carefully turn out onto a wire rack to cool completely.

To make the frosting: in a mixing bowl, beat butter on medium speed for 1-2 minutes. Add powdered sugar and beat on low, then medium speed, until the sugar is fully incorporated into the butter. Add vanilla extract and beat on medium speed for another 1-2 minutes. You want a spreadable consistency, but not so soft that your flower petals won’t hold their shape.

Place bottom layer of cake on your cake stand or plate and pipe a border just inside the edge of your cake; fill with thickened preserves. Top with the other cake and frost top and sides, covering with an even layer of frosting. Reserve a small portion of white frosting for flower details and another small portion for leaves; tint the remainder of your frosting to your desired shades and pipe flowers to create your design; I used roses, rosebuds, and five-petal flowers, then chilled them until they set before placing them on the cake. I then used two different sizes of closed-star tips to fill in the gaps with the other blooms and added leaves.

Store cake in an airtight container in the fridge; bring to room temperature before serving. Makes about 4-6 servings, depending on your slice size.

Here’s an overhead view of the cake, for a complete view of the flowers:

orangecake2