Tag: Frosting

Vanilla Bean Sheet Cake with Strawberry Frosting





Happy spring, everyone! Not only is it officially spring, but the weather in LA has been really gorgeous lately! We’re celebrating the awesome weather and the start of spring with our first sheet cake recipe! A Vanilla Bean Sheet Cake with Strawberry Frosting! I love a good sheet cake and couldn’t believe we haven’t done one for the blog yet! Crazy! So today’s the day! This cake is light fluffy, delicious and really simple to make! I used freeze-dried strawberries in this frosting bc I really wanted a nice, strong flavor of real strawberry and the flavors in the freeze-dried strawberries and nice and concentrated they get the job done! Enjoy! xx, Jenny




Vanilla Bean Sheet Cake with Strawberry Frosting

Makes 1 (9”x 13”)

Ingredients:
cake:
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla paste or 1/2 vanilla bean
1 1/2 cups whole milk
strawberry frosting:
1/4 heaping cup freeze-dried strawberries
2 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
2 to 3 tablespoons whole milk
pinch salt
garnish:
roughly crushed freeze-dried strawberries
white chocolate crispy balls, optional

Directions:

1. Preheat oven to 350˚F.
2. Lightly grease a 9”x 13” baking pan and line with parchment (so longer sides of pan have a couple inches of overhang on each side).
3. In a large bowl whisk together flour, baking powder and salt. Set aside.
4. In the bowl of a stand mixer, cream together butter and sugar , with the paddle attachment, until light and fluffy.
5. Scrape down sides of bowl and with motor running add eggs, one at a time, until incorporated. Stir in vanilla.
6. Add 1/3 of the flour mixture and 1/3 of milk to the butter mixture and mix. Continue adding flour and milk in thirds until fully incorporated and batter is smooth, making sure not to over mix.
7. Pour batter into prepared baking dish and bake for 30 to 35 minutes or until golden brown on top and a toothpick come out clean when inserted into the center of the cake.
8. Place cake onto a cooling rack and cool completely. Once cooled, lift cake out by the parchment paper. Peel parchment paper from cake and transfer cake to a platter or cutting board.
9. For frosting: Place freeze-dried strawberries and powdered sugar into a food processor and pulse until smooth.
10. Cream butter in a mixing bowl of a stand mixer until light and fluffy. Add powdered sugar mixture to butter, with motor running until fully incorporated. Scrape down sides of bowl, add milk and beat together until smooth.
11. To assemble: Scoop frosting onto top of cake and spread evenly over the top with a spatula. Sprinkle with crushed freeze-dried strawberries and white chocolate crispy balls, if using. Slice and serve.

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Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting

Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotography

Continuing my baking marathon this holiday season, I have these Gingerbread Chocolate Mini Cupcakes with Cinnamon Buttercream Frosting for you. If I haven’t said it enough already, I will say it again that I love this sudden urge to bake that has gotten into me. I am not sure if this will last post holiday season but for now, the little fella is enjoying it fully.

Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotography

Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotography

These cupcakes were actually a result of an accidental shoot. The accident happened while shooting the video for the Christmas cake. I cracked the eggs, whisked the sugar and then realized that I totally forgotten to start the shoot. The camera was just in screen view mode. Duh! So, I kept that mixture away, cracked two more eggs and continued with the video. I was planning to use the whisked eggs and sugar mixture for pancakes or waffles or may be another fruitcake.

Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotography

Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotographyGingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotography

Then, I came across cute little Christmas theme mini cupcakes and tiny ginger man cake décor. I couldn’t resist and knew exactly how to use the discarded whisked eggs and sugar mixture. Of course, I couldn’t go with the exact measurements but I was hoping it would work. And it totally did! The cupcakes came out soft and moist. Because my little fella loves frosting, I quickly whipped up a simple butter cream frosting with a hint of cinnamon and vanilla essence.

QUICK TIP I LEARNT – If you want to quickly soften a stick of butter, just place the butter stick with the wrapper in the microwave for 15 seconds. It will come out perfectly soft and ready for frosting.

Well, thanks to that accidental move of mine, we got to enjoy these mini cupcakes! And because these came out perfect, I just had to share. Hope you will give it a try.

Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting

Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting

Ingredients

  • 2 eggs
  • ¾ cup brown sugar
  • 4 tablespoons softened butter
  • ¾ cup all purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • ½ teaspoon all spice
  • pinch of salt
  • ¼ cup hot water
  • for the frosting

  • ½ cup softened butter
  • 2 cups powdered sugar
  • 1 teaspoon cinnamon powder
  • 1 teaspoon vanilla essence

Directions

  • Whisk egg, butter and sugar in a mixing bowl. Sift the dry ingredients (flour, baking powder, baking soda, cocoa powder, ginger powder, cinnamon powder, all spice and salt) into it. Whisk it together to form a thick batter. Pour the hot water and loosen the consistency of the batter.
  • Preheat the oven to 350 F and line mini cupcake pans with cupcake liners. Pour 1 tablespoon quantity of the batter into each liner and bake it for 10 minutes on the middle rack (If you are using normal size cupcakes, you need to pour the batter half way through and bake for 12 to 15 minutes). Check by poking a toothpick and if it comes out clean, the cupcakes are done.
  • Let it cool completely before you apply the frosting.
  • For the frosting, whisk the soften butter with powdered sugar, cinnamon powder and vanilla essence. Whisk until it’s smooth and airy (about 2 to 3 minutes). Pipe the frosting using a piping bag or just spread the frosting using a spatula.

3.1

https://www.playfulcooking.com/cakes-cupcakes-and-muffins/gingerbread-chocolate-mini-cupcake-with-cinnamon-buttercream-frosting/

Copyright: Playful Cooking

Gingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotographyGingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotographyGingerbread Chocolate Mini Cupcake with Cinnamon Buttercream Frosting | Playful Cooking #cupcakes #gingerbread #cupcakes #buttercream #foodphotography

 

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Masala-Chai Carrot Cupcakes with Spiced Maple Frosting – A Cozy Kitchen

I’m currently in the middle—what I like to call—autumnal chaos. I am busy editing photos every night until 10pm, which also means I’m consuming a large amount of reality television. I’m incredibly embarrassed to admit that I have watched every.single.episode of Shahs of Sunset and I have so many opinions about them. The other day I went to their neighborhood (West LA) and I was like, “If I run into one of them…I won’t be able to control myself!” I was bummed I didn’t see them.

One recipe that was at the very top of my to-make list this season was to fall-ify carrot cupcakes. This is inspired by some ras al hanout carrot cupcakes in Casablanca: My Moroccan Food.

Carrot cake is already filled with spices but with these cupcakes we’re just adding WAY more, while also adding some other spices in the mix.

These cupcakes are glorious to freeze. And then thaw in the fridge when you’re ready to eat and serve.

This frosting is delicious and buttery, filled with a spike of maple and topped with cinnamon.

In other news, I’m going to see Drake tomorrow night and am incredibly excited. Two years ago I went to a Kanye concert and loved it (RIP KANYE). I had to add a disclaimer to this chicken & dumplings recipe because people kept sending me messages on Instagram asking me how I could support him. Haha. It was 2016—it was a different time! We were so innocent.

Anyway, I hope you find some time to make these cupcakes because they’re bomb. Also, if you want to see a step-by-step on Insta Stories, hop on over to the app.

Masala-Chai Carrot Cupcakes with Spiced Frosting

Masala-Chai Carrot Cupcakes with Spiced Frosting

Ingredients

    Carrot Cake Dry Mix:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • Carrot Cake Wet Mix:

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3/4 cup buttermilk
  • 2 1/2 cups grated carrots
  • 3/4 cup chopped walnuts
  • 3/4 cup pepitas/pumpkin seeds
  • Spiced Maple Frosting:

  • 1 1/2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar
  • Pinch of salt
  • 2 tablespoons maple syrup
  • 1 tablespoon heavy cream
  • 1 teaspoon ground cinnamon, sifted over each cupcake

Directions

    To Make the Cake:

  1. Preheat oven to 350 degrees F. Grease two (12-cavity) cupcake tins. I used cooking spray. You can also line them with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, black pepper, cloves and salt. Set the dry mixture aside.
  3. In the bowl of a stand-up mixer, with the paddle attachment, add the butter, white sugar and brown sugar; beat until nice and fluffy, about 2 to 3 minutes. Pour in the oil and eggs. Beat until combined.
  4. Alternating between the buttermilk and the dry mix, add them to the butter mixture, until just combined. Lastly, add the carrots and walnuts and mix until thoroughly distributed throughout the batter.
  5. To fill up the cupcake tin, I used a cookie scoop to make it easy on myself. Fill each cupcake tin about half way. I baked these in batches because doing two at the same time didn’t end well for me. Transfer the first cupcake tin to the oven and bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean. Repeat with the second batch of batter.
  6. Allow them to cool in the pan for about 5 minutes and then transfer them to a cooling rack to cool before adding the frosting.
  7. To Make the Frosting:

  8. To the bowl of a stand-up mixer, sift in the powdered sugar, add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes. If the frosting is too loose, feel free to transfer it to the fridge to chill for about 10 minutes. Then beat it one last time.
  9. Decorate the cupcakes however you like! Garnish with sifted cinnamon.

3.1

https://www.acozykitchen.com/masala-chai-carrot-cupcakes/

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One Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting

I am not much of a baker but I do have a few cake recipes that I can completely vouch for. This one bowl olive oil chocolate cupcake is one such recipe that I make quite often and has a lot of approvals from both adults and kids! The cupcakes come out fluffy and moist. The best part is that the batter makes exactly 12 cupcakes.

If you follow my stories in Instagram, you would know that our little fella Avyan loves to help in the kitchen and bake with me. I am still scared to bring him too close to the stove and so, I just stick to baking for now. This one bowl olive oil chocolate cake happened on a Sunday afternoon. We were happily cozying up on the couch, watching a baking TV show until he starts asking for cake. He wanted to bake and sometimes these toddlers have the cutest way to convince their parents into anything. So, we baked!

One Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting | Playful Cooking #cupcakes #chocolate #baking #dessert #onebowl

One Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting | Playful Cooking #cupcakes #chocolate #baking #dessert #onebowl

Makes exact 12 cupcakes!

There is pretty standard chocolate cake recipe that I learnt from my Mom. She always uses oil in her cake instead of butter. Occasionally I go with olive oil because it adds a rich flavor but the cake still turns out light. I tweaked the same recipe a little bit and to my biggest surprise, the batter got distributed equally into 12 cups. I couldn’t be happier and the cupcakes come out so perfectly spongy. Since then, I have baked these cupcakes a few more times and it comes out perfectly every single time.

One Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting | Playful Cooking #cupcakes #chocolate #baking #dessert #onebowl

The Frosting!

The frosting is again a pretty simple one. I was lazy to take out my piping bag and I just went with the icing spatula. For a much neater decoration, definitely use a piping bag. If you need to bake in a hurry without making a pile load of utensils to wash, do try these cupcakes, with or without the frosting!

One Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting

One Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting

Ingredients

  • 2 eggs
  • ¾ cup sugar
  • ½ cup oil
  • ¾ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • 1/3 cup hot water
  • rainbow sprinkles (optional)
  • for the frosting

  • 4 tablespoons unsalted butter (at room temperature)
  • 1 1/3 cup powdered sugar
  • pinch of salt
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons whole milk

Directions

  • Preheat the oven to 350F/ 180 C.
  • Take a mixing bowl and crack the eggs into it. Sprinkle the sugar and whisk to mix it together. Then, pour the oil in the bowl. Place a sifter on the bowl. Sift the flour, cocoa powder, baking powder, baking soda and salt into the bowl. Whisk it to form a smooth batter. Pour the hot water and whisk again.
  • Place cupcake liners on the muffin tin and pour the batter about half way through in each muffin hole.
  • Bake for 20 minutes in the middle rack of the oven.
  • Once baked, cool it down completely before you apply the frosting.
  • For the frosting, whisk the butter until smooth. Add the powdered sugar and cocoa powder. Whisk it again to form a crumbly texture. Pour the milk and keep whisking until it turns into a smooth frosting (If you feel it’s not smooth enough, add a little bit more milk).
  • Once the cupcakes are cooled down completely, apply the frosting either using a pipping bag or an icing spatula.
  • Sprinkle some rainbow sprinkles on top, if you wish.

3.1

https://www.playfulcooking.com/cakes-cupcakes-and-muffins/one-bowl-olive-oil-chocolate-cupcakes-with-chocolate-frosting/

Copyright: Playful Cooking

One Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting | Playful Cooking #cupcakes #chocolate #baking #dessert #onebowlOne Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting | Playful Cooking #cupcakes #chocolate #baking #dessert #onebowlOne Bowl Olive Oil Chocolate Cupcakes with Chocolate Frosting | Playful Cooking #cupcakes #chocolate #baking #dessert #onebowl

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