Tag Archives: cake recipes

Princess Buttercup Cupcakes with “Anybody want a Peanut?” Butter Filling

I know I’ve said it before, but The Princess Bride is easily one of my all-time favorite movies.  It’s my go-to when I’m sick…but I’d really watch it anytime, anywhere.  Wanna come over for a movie night?  Chances are that’ll be my suggestion…and don’t worry, I won’t quote the movie to you, I promise!

 the princess bride liar lying alt facts GIF

OK, I might quote a few things…

The Princess Bride is celebrating its 30th anniversary this September and, to celebrate, I thought we’d have some fun this week and honor The Princess Bride with all kinds of fun recipes, crafts, and activities!

 trap the princess bride christopher guest its a trap count rugen GIF

NO!!  IT’S FOR REAL!!

To get started, I wanted to make a treat that played to the romance and the whimsy of The Princess Bride, while still following the theme because, you know, I’m all about themes…so for today, I have a Princess Buttercup Cupcake with “Anybody want a Peanut?” Butter Filling!

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And if you get all the references, well,

Image result for westley gif, the princess bride

Topped with a royal icing buttercup flower and filled with tasty peanut butter frosting, these chocolate cupcakes are a dream come true…even dreamer than Westley’s eyes or Inigo Montoya’s sexy AF sword-fighting skills.

 the princess bride GIF

A great way to kick off a Princess Bride viewing party, these tasty cupcakes are INCONCEIVABLE-ly good!

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Princess Buttercup Cupcakes with “Anybody want a Peanut?” Butter Filling

Ingredients:

  • Meringue Powder
  • 4 cups Confectioners’ Sugar
  • Color Right Performance Color System, or Yellow Food Coloring
  • Chocolate Cake Mix
  • 1 teaspoon Vanilla Extract (optional)
  • Peanut Butter Frosting
  • Whipped White Vanilla Frosting

Tools:

  • Disposable Decorating Bag
  • Petal Decorating Tip 104
  • Coupler (optional)
  • No. 7 Flower Nail
  • Wax Paper Squares
  • Cake Board or Cookie Sheet
  • Muffin Pan
  • Standard Baking Cups
  • Star Decorating Tip 1M

Instructions:

Since your buttercup flowers will have to set up in the freezer, make these one day in advance.  Using the meringue powder, make royal icing.  I followed the instructions on wilton.com for Royal Icing, combining 3 tablespoons meringue powder, confectioners’ sugar, and 4 tablespoons warm water.  Mix for at least 7 to 10 minutes, until your icing is thick and white, like this:

peanut-butter-cupcakes2

To color my icing, I used the Color Right Performance Color System, combining 10 drops YELLOW and 2 drops ORANGE.  You can also create your own yellow icing using food coloring or whatever you have available.

peanut-butter-cupcakes1

Remember that royal icing also dries quickly, so keep your bowl of icing covered with a wet paper towel when not using.

Prepare decorating bag with coupler and tip 104.  Technically, a coupler is not NEEDED for this, but I like using one, as it offers more support for my tip.  Using the flower nail and the wax paper squares, begin piping flowers.  I just made 6 to 7 petals of varying sizes.  Transfer flowers on wax paper to cake board or cookie sheet.  Don’t forget to make extras in case any flowers break!  Freeze flowers for at least 8 to 10 hours.

Bake your cupcakes following the package instructions.  To give your cakes a bakery taste, you can add a little teaspoon of GOOD vanilla extract to the batter, but it’s not essential.  Bake your cupcakes in cupcake liners.

Once your cupcakes have cooled completely, use the large side of tip 1M to remove the center from each cupcake:

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Consume the centers as you finish!  😉  This is a very important step, you guys…you must test your baking…for science.

Prepare decorating bag with peanut butter frosting, trying not to eat it right out of the container as you go.  I didn’t use a tip for this, just cut a small hole in the tip of the bag, but you can easily use a round tip of any size if you want.  Fill in the centers with the peanut butter frosting:

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To pipe the frosting on top, I just used the tip 1M since I had it out, but you could use whatever large tip you’d like.  Pipe a swirl on each cupcake, then top with a flower.

And there you have it!  Princess Buttercup Cupcakes with (Anybody want a Peanut?)Butter Filling!

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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10 Cake Pops You’ll Actually WANT to Make

Let’s be honest, no one really LIKES cake pops, right?  I mean, sure…if they’re there, you’ll eat them…but does anyone really CRAVE a cake pop?

Yeah…I didn’t think so.  But that’s all about to change!

cake-pop-recipes

From cake pops with bacon to cake pops made out of those tasty Little Debbie cream pies, these 10 cake pop recipes are treats you’ll actually WANT to make!

Pinterest Top 10:
10 Cake Pops You’ll Actually WANT to Make

Salted Caramel Cake Pops
salted caramel

Maple Bacon Cake Pops
maple bacon

Geode Cake Pops
geode

Lemon Raspberry Cake Pops
lemon raspberry

Toasted S’more Truffle Pops
smore truffle

Oatmeal Crème Pie Cake Pops
oatmeal pie

Chocolate Peanut Butter Cake Pops
chocolate peanut butter

Easy Cinnamon Roll Cake Pops
cinnamon roll

Chocolate Chip Cookie Dough Bites
cookie bites

Sweet Chocolate Cherry Bombs
cherry bombs

Want more cute cake pop ideas?  Check out my Pinterest board, Cute Cake Pop Ideas!

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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15 Angel Food Cake Tips and Tricks

Happy National Angel Food Cake Day!

Anyone who has tried to make angel food cake before knows…it can be kind of a bitch.  The possibility of getting a sunken cake with a dense sponge scares a lot of people from trying to make this light and delicious cake…but with these helpful baking tips, you’ll be able to create a heavenly dessert that comes out perfectly every time!

  • Use cake flour to keep your sponge nice and light.
  • SIFT, SIFT, SIFT!
  • Separate your eggs when they’re cold, otherwise the yolks will break easily.
  • And speaking of eggs, your egg whites need to be 100% free of yolks. If you get yolk in your egg white, toss it and start over.  To save on eggs, separate each egg in a container before dumping the egg white into the bowl…that way if you get a broken yolk, you only have to toss one egg, not the whole batch.
  • LET YOUR EGG WHITES COME TO ROOM TEMPERATURE. This is perhaps the best tip when it comes to making angel food cake.  They should be at room temperature about 30-45 minutes after you take them out of the fridge.
  • When it comes to beating those egg whites, use a very clean metal bowl…or copper if you have one. Don’t use a plastic bowl, as plastic retains oil and fat from previous dishes and that residual oil will prevent your eggs from getting fluffy.
  • There is such a thing as overbeating your batter. Beat just until soft peaks form.  If you overbeat it, the egg whites will deflate and your cake will become dense.
  • As much as you may want to, don’t grease the pan. RESIST, DEAR BAKERS!!  The batter “clings” to the side of the pan, which helps it rise.  Greasing the pan makes it hard for the batter to cling and your cake will not rise as much as it could.
  • However, since you’re not greasing the pan, make sure you do use a “tube” pan with a removable bottom so it’s easy to remove the cake.
  • Also, make sure your tube pan has a center tube that is higher than the remainder of the pan. This helps with cooling and removing your cake.
  • If you absolutely must grease the pan, do a very light coating and dust the grease with sugar so the cake can still cling to something as it rises.
  • Smooth the surface of your cake before putting it in the oven. Angel food cake batter won’t even itself out, like a traditional cake batter would, so if you want a smooth look, you have to do it yourself.
  • Avoid checking the cake and opening the oven door too much. Changes in temperature may cause your cake to fall, and an underdone cake is always at risk of falling.  Try cooking your cake to the minimum time listed on the recipe, then quickly checking for doneness.  Use the oven light if you have one.  If not, make sure you open and close the oven door quickly to avoid a huge change in temperature.
  • Before putting your cake in the oven, gently cut the batter with a metal spatula or knife to break up any air pockets.
  • Cool pan upside down to help cake rise and release from pan.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pistachio Ice Box Cake

What is it about that artificial pistachio flavor that just tastes so freaking good?  Pistachio ice cream…pistachio cake…pistachio pudding…you’d think the toxic neon green color might deter me, but no.  I love me pistachio flavored anything.

And this Pistachio Ice Box Cake is no exception.  A play on the popular Watergate Salad (another guilty pleasure that I can just eat with a wooden spoon while sitting in my pj’s on my couch watching Gossip Girl), this cake combines only a few ingredients to create a tasty n0-bake summer treat that’s great for, well, anything!

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As is custom with most ice box cakes and pies, this treat gets better the longer it sits.  Since it’s made in a small pan, it doesn’t make many servings, so plan ahead if you plan on making this for a party.  However, because this recipe is pretty simple and VERY budget friendly, this is a great party treat if you double the ingredients and use a larger 9 in. x 13 in. pan instead.

Pistachio Ice Box Cake

Screen Shot 2016-07-12 at 2.50.16 PMIngredients:

  • 2 (3.4 oz) packages instant pistachio pudding
  • 2¼ cups cold milk
  • 16 oz. frozen whipped topping, defrosted
  • 18 to 20 graham crackers
  • Chopped pistachios for decorating

 

Directions:

  1. Like an 8 in. x 8 in. pan with plastic wrap. Set aside.
  2. In a large bowl, whisk together pudding and milk until combined. Refrigerate 5 minutes.
  3. Fold 8 oz. whipped topping into pudding until combined.
  4. Place one layer graham crackers in prepared pan. Top with half of pistachio pudding. Repeat layers, ending with a layer of graham crackers. Top with remaining 8 oz. whipped topping. Top with chopped pistachios.
  5. Refrigerate overnight.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Blueberry Muffin Cake

Crispy topping, large plump blueberries, and soft n’ moist n’ fluffy sponge…all the magical ingredients that make blueberry muffins so delicious. But sometimes, one blueberry muffin just isn’t enough…sometimes you just have to take your love of muffins to the next level and craft the most delicious and tasty Blueberry Muffin Cake.

Topped with vanilla glaze, this light and fluffy Blueberry Muffin Cake recipe is one you’ll find yourself coming back to again and again. The streusel topping of this cake adds the perfect amount of sweetness and texture. Serve it as breakfast or dessert…or breakfast dessert!

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Blueberry Muffin Cake

Ingredients:

Topping

  • ¼ cup sugar
  • ½ cup brown sugar
  • 1/3 cup plus 3 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ cup plus 2 tablespoons butter, room temperature

Cake

  • 2 cups plus 1 tablespoon (reserved) all-purpose flour
  • ¾ cup sugar
  • ¼ cup butter, room temperature
  • ¾ cup milk
  • 1 egg
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 cups fresh blueberries

Glaze

  • ½ cup powdered sugar
  • ¼ teaspoon vanilla
  • 1 teaspoon milk

 

Directions:

  1. Preheat oven to 375 degrees F.
  2. Spray 9 in. round pan with non-stick spray. Set aside.
  3. In a medium bowl, combine crumb ingredients. Use pastry cutter to combine. Set aside.
  4. In a large mixing bowl, combine butter and sugar. Add egg. Alternate mixing in flour (reserve that 1 tablespoon for later) and milk, finishing with milk. Add baking powder and salt. Mix until mostly smooth.
  5. Sprinkle 1 tablespoon reserved flour over blueberries and toss to coat. This will help keep berries suspended in the cake. Fold berries into cake batter.
    blueberry-muffin-cake-berries
  6. Spread batter into prepared pan. Top evenly with crumb topping.
  7. Bake 40-50 minutes, or until toothpick inserted in center comes out clean.
    blueberry-muffin-cake-baked-crumble
  8. Allow cake to cool 15 minutes in pan. Carefully remove and let cool completely on cooling grid.
  9. Once cooled, mix ingredients for glaze. Drizzle on top of cake.
    blueberry-muffin-cake-slice.png

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Cranberry, Orange and Almond Breakfast Cake

This past Sunday, I woke up to a cold and blistery day. The wind was howling at 40+ miles an hour and large rain drops were pounding on the windows. Since it was a rare lazy Sunday when I didn’t have anything to do, I decided to whip up a nice breakfast cake to start the day off right.

I had some cranberries in my freezer from Christmastime and thought it was about time I put them to use. I also had some oranges and almonds left over from other baking adventures, and flipped through my recipes to find the perfect way to marry all these things together.

I finally landed upon a recipe for this Cranberry, Orange, and Almond cake that I saved in my files years ago. As I was making it, the smells of orange and vanilla fumigated my whole kitchen, and I couldn’t WAIT for this cake to come out of the oven!

This cranberry cake is filling enough to be served for breakfast and sweet enough to be served as a dessert. The cranberries burst with a delicious tartness that’s matched with the sweetness of the orange…and it goes perfectly well with a cup of tea, a good book, and a rainy Sunday morning.

cranberry-cake

Cranberry, Orange, and Almond Breakfast Cake

Ingredients:

  • 1 cup sliced raw unsalted almonds
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup regular butter, melted and cooled (a stick and a half)
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • Juice of 1/2 an orange
  • 12 oz. fresh or frozen cranberries (1 1/2 cups)

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Directions:

  1. Preheat oven to 300 degrees F.  Grease a 9×13 pan with non-stick cooking spray.  Set aside.
  2. Combine almonds, 2 tablespoons butter, and brown sugar in a bowl.  Mix to combine.  Place in refrigerator until ready to use (this is the topping to your cake).
  3. Combine the flour, baking powder, and salt in a bowl.  Mix to combine.
  4. Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume, about 5 minutes.
  5. Turn mixture to low and slowly add butter.  Turn mixture to medium speed and beat for 2 minutes.
  6. Add vanilla, zest, and orange juice and mix to combine.
  7. Slowly fold in half of the flour mixture into the egg and sugar mixture.  Once it’s combined, fold in the rest of the flour.
  8. Dust cranberries with 2 tablespoons flour, if desired.  This will help suspend your cranberries in the cake so they don’t sink to the bottom.  Once they’re lightly coated, fold them into the cake batter.
  9. Pour batter into your prepared pan and top with the refrigerated almond mixture.  Bake on middle rack for 1 hour, or until a toothpick inserted in the middle of the cake comes out clean.  If your cake looks done around the edges but still needs to cook because the batter is wet in the middle of the cake, simply cover the cake with aluminum foil and let bake for an additional 20-25 minutes, or until your cake is done.
  10. Let cool 10 minutes before serving.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Spicy Chocolate Cupcakes

One of my all-time favorite flavor combinations is sweet and spicy…and there’s nothing that will get your taste buds in a frenzy like chili and chocolate.  Spicy chocolate is a genius invention and one of my go-to guilty pleasures.  If you haven’t tried it, I recommend you give it a shot.  To get the full sensation, melt some dark chocolate in a double boiler.  Create medallions on wax paper by spooning the chocolate on the wax paper when it’s melted.  Sprinkle each medallion with a little cayenne pepper and use a toothpick to swirl the powder into the melted chocolate.  Let harden and enjoy.  It may not seem spicy at first, but these little guys have a kick…and will bite back!

So when I was given the task of baking some yummy treats for my bother’s fiancee’s bachelorette party, I just had to try making spicy chocolate cupcakes!  What better way to top off a ladie’s night?  Oh, and I did make these weenie cake pops, which I thought you might enjoy!  HAHA!  I mean, it was a bachelorette party!

Anyway, back to these chocolate cakes.  I didn’t want the spice to be too overwhelming, so I just added it to the icing.  If you want a little more heat, add it to the batter.  It’s really up to you.  Just remember, when it comes to cayenne pepper–a little goes a long way!

Spicy Chocolate Cakes

Ingredients:

Cake:

  • 1 ½ cups boiling water
  • ¾ cup unsweetened cocoa
  • 1 ½ cups granulated sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Frosting:

  • ½ cup (1 stick) unsalted butter
  • 8 oz dark chocolate
  • 1 teaspoon cayenne pepper (or to taste)

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Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine boiling water and cocoa, stirring well until all the cocoa is dissolved.  Let mixture cool completely.
  3. Place sugar, butter, and vanilla in a large bowl and beat until well blended, about 5 minutes.  Add eggs, 1 at a time, beating well after each addition.
  4. Combine flour, baking soda, baking powder, and salt in a separate bowl and stir with a whisk until combined.
  5. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
  6. Pour batter into prepared cupcake pans and bake for 15-20 minutes, or until a wooden pick inserted into the center of one cupcake comes out clean.  For these cakes, it’s best NOT to use cupcake liners, since the icing is poured onto the cool cake and hardens over time.  You can place cupcakes in liners once the icing has set.  Let cake cool completely before frosting.
  7. To make icing, melt the butter in a pan.  Remove from the heat and leave to cool for about 10 minutes.
  8. Use a tablespoon to skim off the foam on top of the melted butter and discard.  Set aside the clarified butter, also discarding the milky liquid in the bottom of the pan.
  9. In the meantime, melt the chocolate in a double boiler.
  10. Remove the chocolate from the heat and pour the clarified butter into the chocolate.  Stir until smooth.
  11. Add cayenne pepper and mix until combined.  Add more to taste if the heat isn’t strong enough for you!
  12. Let icing sit for about 5 minutes to thicken.
  13. Place cakes on a cooling rack with a pan underneath to catch extra icing.  Pour icing over cooled cakes and let sit for at least 2 hours to let icing set.
  14. If you have extra icing, you can drizzle it over the cupcakes after the first layer sets.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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