Strawberry Dream Cake

I made this cake a while back for my boss’ birthday. The request was for a super strawberry cake, so that’s what they got! The awesome part is… my boss is a guy so he was amused when I arrived with this girly looking cake. Tickled pink, if you will.

This two layer cake is moist and flavorful, then topped with a creamy strawberry frosting and some fresh berries for garnish. Plus, I got to finally test out the petal frosting technique I’d been dying to try.

Speaking of the petal frosting style, I recently made a huge cake (the biggest I’ve ever made) and decorated it the same way! My friend and coworker asked me to make the cake for her mother’s 80th birthday bash. I made a simple white cake with a yummy vanilla cream cheese frosting and colored it in an ombre style. She loves the color orange, if you couldn’t tell! This three tiered, six layer cake was a beast, but I’m super proud of how it turned out and it tasted great! Baking and decorating large cakes is definitely a big undertaking, but once you learn the ropes and get that first experience under your belt, it isn’t too terribly intimidating. Pretty fun and rewarding actually!

Strawberry Dream Cake

Ingredients:
For the cake:
1 (18.25 oz) white boxed cake mix
1 (3 oz) box strawberry instant gelatin mix
1 (15 oz) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

For the frosting:
1/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 (10 oz) package frozen strawberries in syrup, thawed and pureed
7 cups confectioners sugar
Fresh strawberries for garnish, optional

Yield: 8 servings

Directions: 
Preheat oven to 350 degrees F. Lightly grease two 9 inch round cake pans and set aside. In a large mixing bowl, combine the cake mix and gelatin powder. Add the pureed strawberries, eggs, oil, and water. Beat at medium speed with an electric mixer until smooth.

Pour into prepared pans and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans for 10 minutes. Remove from pans and cool completely on wire racks.

For the frosting: In a large mixing bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.

Source: Slightly adapted from Paula Deen

Banana Buttercream Frosting

This is take two of those yummy banana pudding cupcakes. I just made a few dozen for a friend and she requested that I use buttercream frosting instead. It turned out great and I’ll never make them another way! It’s light and fluffy and the banana flavor isn’t too strong, but complements the rest of the cupcake perfectly. And of course I started dreaming of the other ways I can use it next, like paired with a chocolate cupcake or maybe a banana split cupcake!

Banana Buttercream Frosting

Ingredients:
3/4 cup vegetable shortening
3/4 cup unsalted butter, softened
1 tsp vanilla extract
1 tsp banana extract
6 cups confectioners sugar, sifted
3 Tbsp milk

Yield: Plenty to frost 2 dozen cupcakes

Directions:
Cream the shortening and butter with an electric mixer until fully combined. Add the vanilla and banana extract and mix together. Add the powdered sugar, one cup at a time. Mix at medium speed until combined and scrape the sides of the bowl along the way. Add the milk and continue to mix at medium speed until fluffy. Use immediately or keep refrigerated in an air tight container up to two weeks, re-whipping before using.

Source: A Beckster Original

Banana Pudding Cupcakes

Not gonna lie, these are some of the best cupcakes I’ve ever eaten. I baked these for someone who loves banana pudding and was so happy with the result. It’s a simple yellow cake with banana pudding in the center, a light whipped banana frosting, plus a vanilla wafer on the bottom and sprinkled on top.

Granted, I kinda messed up the frosting (didn’t have the fluff that I was going for) but it still tasted great. Semi-homemade desserts are so nice when you’re strapped for time but these are impressive and perfect for any banana pudding fan!

Banana Pudding Cupcakes

Ingredients:
For the cake:
Box of vanilla wafers
Yellow cake mix, plus eggs, oil, water needed

For the filling:
Small box of instant banana pudding
1 3/4 cups milk

For the frosting:
Small box of instant banana pudding
1/4 cup powdered sugar
1 cup milk
8 oz tub of Cool Whip, thawed

Yield: 2 dozen cupcakes

Directions:
Preheat oven to 350 F. Line 24 muffin cups with liners and set aside.

Place a vanilla wafer in the bottom of each cupcake liner. Prepare cupcake batter as called for on box instructions and fill liners 2/3 full. Bake for 15-20 minutes or until cake springs back when lightly touched. Place on baking racks to cool.

While cupcakes cool, prepare frosting. In a large bowl, whisk together the milk, powdered sugar, and pudding mix. Gently fold in the Cool Whip until fully combined. Refrigerate for about an hour, or until ready to use.

To prepare the filling, whisk together the cold milk and banana pudding mix until thick, about 2 minutes. Once cupcakes are cool, core or cut a circle from the middle and fill with pudding.

In a large Ziploc bag, crush 2 dozen vanilla wafers. Spread or pipe on the frosting and sprinkle with crushed vanilla wafers. Store cupcakes in the refrigerator until ready to eat.

Source: Slightly adapted from Confessions of a Cookbook Queen

Whipped Cookies and Cream Frosting

Sometimes you have those days where you can only halfway homemake something. You know what I mean – you commit to making something and want to make it impressive but truly don’t have the extra time or energy to devote. Well friends, there’s nothing wrong with that! Sometimes a box mix is your best friend and is easy to doctor up to create something amazing.

For these cupcakes, I used a basic Devil’s Food box mix but wanted to add a tasty homemade frosting that would set it off. I remembered this frosting recipe and knew it’d be the perfect thing to top these cupcakes. And who doesn’t love the flavor of cookies and cream?

This frosting is so light and fluffy and when you add the cookie crumbs, it tastes just like an Oreo cloud of goodness. Then top it with a cookie piece and you have yourself some lovely and delicious cupcakes that are sure to impress!

Whipped Cookies & Cream Frosting

Ingredients:
1 3/4 cups plus 2 Tbsp whipping cream
3 Tbsp powdered sugar
1/2 tsp vanilla extract
6 Tbsp Oreo cookie crumbs
24 Oreo cookie halves

Yield: Enough for 2 dozen cupcakes

Directions: 
In the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes after they’ve cooled completely. Garnish with cookie halves or pieces.

Source: Annie’s Eats

German Chocolate Cupcakes

I (somewhat) apologize for all the sweet recipes heading your way. I promise I do cook savory food too! But these desserts are too delicious not to share. I made these cupcakes for a recent Birthday and had actually never made German chocolate cake before. It was surprisingly easy, especially the German chocolate frosting which I was unsure of when I started. The cupcakes are made from a doctored up cake mix, but you could totally go for the gold and make it all from scratch.

I loved the idea of creating a gooey coconut and pecan “nest” on top of each cupcake, surrounded by the rich chocolate buttercream. You get all of the traditional German chocolate cake components with a cute and creative twist!

PS: I was actually baking for two Birthdays so made half of the cupcakes German chocolate and half were girly double chocolate with extra chocolate frosting and pretty pink pearl sprinkles!

German Chocolate Cupcakes

Ingredients:
Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
1 cup sour cream

German Chocolate Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolk, lightly beaten

1/2 cup butter

1 1/2 tsp vanilla extract

1 1/2 cup chopped pecans

1 1/2 cup flaked coconut

Chocolate Buttercream:

4 oz cream cheese

1/2 cup butter

2/3 cup unsweetened cocoa

3 cups powdered sugar

2 tsp vanilla extract

1 Tbsp milk or cream (if needed)

Yield: 20-24 cupcakes

Directions:
Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

In a large bowl, gently combine oil, eggs and vanilla extract. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined. Add buttermilk and stir until combined. Add another third of the cake mix (again, sifting for easy stirring). Add sour cream, then final third of cake mix. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted toothpick comes out clean.

For the German chocolate frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks, and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans, and coconut. Let cool.

For the chocolate buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar, and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

Pipe the chocolate buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German chocolate frosting into the center.

Source: Your Cup of Cake

Chocolate Cupcakes with Salted Caramel Frosting

These beauties were for my coworker Sarah’s birthday and were the perfect balance of sweet and salty. I tried a different chocolate cupcake recipe than my usual, and they turned out great. Very moist and not too rich. I really whipped the frosting to give it a lighter texture and avoid a heavy dessert.

This recipe does call for you to make some homemade caramel sauce for the frosting. But if you don’t have the time, you could definitely skip those steps and just add some store bought caramel sauce. And if you have some extra sauce? Why not drizzle some on top for more color and a sticky sweet finish! If you really like a salty frosting, you could always sprinkle some sea salt on top for another level of texture and taste.

Chocolate Cupcakes with Salted Caramel Frosting

Ingredients:
For the cupcakes:
1 1/3 cups all-purpose flour
1/4 tsp baking soda
2 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
3 Tbsp butter, softened
1 1/2 cups white sugar
2 eggs
3/4 tsp vanilla extract
1 cup milk

For the frosting:
1/4 cup sugar
2 Tbsp water
1/4 cup heavy cream
1 tsp vanilla extract

1 1/2 sticks unsalted butter, softened
3/4 tsp kosher salt
3+ cups powdered sugar

Yield: 18-20 cupcakes

Directions:
For the cupcakes: Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Set aside to cool before frosting.

For the frosting: Combine the sugar & water in a small saucepan. Bring to a boil & cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Remove from the heat & slowly stir in the heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour! Set aside until cool to the touch. (if using store bought caramel sauce, simply skip this section!)

Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy. If the frosting isn’t thick enough, add more powdered sugar, a little at a time, until you get the right texture.

Frost your cooled cupcakes, drizzle with extra caramel sauce if wanted, and enjoy!

Source: All Recipes for the cupcakes and slightly adapted from The Parsley Thief for the frosting

Soft Frosted Sugar Cookies

Hello my darling readers – welcome to the start of the “12 Days of Christmas”! That’s right, Christmas hasn’t ended, it has it’s own season too! (ending January 6th, aka: Epiphany) And to celebrate this joyous time of year, I’m going to post some tasty treats twelve days in a row. Be prepared – some yummy things are coming your way!

You know those sugar cookies you can buy at the store that are incredibly soft with a super sweet layer of frosting and topped with festive sprinkles? Well folks, you can make them at home! These cookies are perfect to make for any holiday or special occasion because the frosting and toppings can be easily customized. Wrap these up for a simple and delicious gift that anyone would be delighted to receive!

PS: Congrats to Melissa, who won the OXO Egg Beater giveaway! Keep an eye out for an email from me.

Soft Frosted Sugar Cookies

Ingredients:
For the cookies:
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 tsp vanilla extract

For the frosting:
6 cups confectioners’ sugar, sifted (plus more, as needed)
1/3 cup unsalted butter, melted
1 Tbsp vanilla extract
6 Tbsp milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Yield: 2 dozen medium sized cookies

Directions:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, combine the flour, baking powder, and salt. Whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake!  The edges should be no more than very lightly browned if at all) Let cookies cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To make the frosting, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk if too thick, 1 teaspoon at a time, or more confectioners’ sugar if too thin, 1/4 cup at a time, until it reaches your desired consistency.  Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container and enjoy!

Source: Slightly adapted from Annie’s Eats

Chocolate Cupcakes with Peanut Butter Buttercream Frosting

I made these cupcakes a while back for a coworker’s birthday and they were delicious! The cake is so moist with a deep chocolate flavor that perfectly complements the peanut butter frosting. I had bought a bag of those Mini Reese’s Peanut Butter Cups to top them off, but sadly they accidentally melted in my car, so I just added a little chocolate chip instead! The frosting really impressed me – it had a great texture, not too creamy and not too stiff, and the peanut butter flavor wasn’t too overwhelming like I was afraid of. Now I just need to work on my piping skills! To all the peanut butter and chocolate fans out there – enjoy!

Chocolate Cupcakes with Peanut Butter Buttercream Frosting

Ingredients:
For the cupcakes:
3/4 cup unsweetened cocoa powder
1 and 1/2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 Tbsp vegetable oil
1 tsp vanilla extract

For the frosting:
1/3 cup shortening
1/3 cup butter, softened
3/4 cup peanut butter
1 tsp vanilla extract
4 cups powdered sugar, sifted
4 to 6 Tbsp milk

Directions:
For the cupcakes:
To make the cupcakes, preheat the oven to 350˚ F.   Line standard cupcake pans with paper liners.  In a large mixing bowl, combine the cocoa powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend.  Add the eggs, warm water, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.  Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan 5-10 minutes, then transfer to a wire rack. Allow them to cool completely before frosting.

For the frosting:
Cream shortening and butter with a mixer. Add peanut butter and vanilla. Gradually add powdered sugar, one cup at a time, mixing well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Source: Cupcakes slightly adapted from Annie’s Eats, Frosting from Wilton

Red Velvet Whoopie Pies

When I had a request for a red velvet dessert with cream cheese frosting, I knew I had to make this recipe I bookmarked months ago. Whoopie pies have become one of my favorite desserts because I’m not a big icing person – so these give me a perfect balance of cake and icing. (is a 5:1 cake/icing ratio too much? ) The cake is so incredibly moist and the cream cheese filling adds a great creamy touch. I highly suggest making this dessert for the red velvet enthusiasts in your life!

Red Velvet Whoopie Pies

Ingredients:
For the whoopie pie:
2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp)

For the filling:
3 cups powdered sugar
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tsp vanilla

Directions:
For the whoopie pie:
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl, beat butter on medium to high for 30 seconds. Beat in brown sugar until mixture is light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets and frost with favorite filling.

For the filling:
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.

Pipe filling onto the flat bottom of one whoopie pie and sandwich between another whoopie pie. Store whoopie pies in fridge until ready to serve, then allow whoopie pies to sit at room temperature for 10 minutes before serving.

Source: The Novice Chef Blog

Carrot Cupcakes with Cream Cheese Frosting

These cupcakes were made to celebrate the Birthdays of two lovely coworkers of mine. (On a side note, becoming the Birthday dessert fairy is quite fun! ) The moist and spicy cake mixed with the creamy frosting made for a rich and delicious treat. You can also leave some unfrosted and eat them as an “almost” breakfast food.

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:
For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 lb (6-7 medium) carrots, peeled and grated
1 1/2 cups sugar
1/2 cup light brown sugar
4 large eggs
1 1/2 cups canola, safflower, or vegetable oil

For the Frosting:
12 oz cream cheese, softened
7 1/2 Tbsp unsalted butter, at room temperature
1 Tbsp vanilla extract
3 3/4 cups confectioners’ sugar

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

Grate the carrots using a food processor (the faster & easier way) or a grater. Combine the sugars, eggs, and oils in a bowl and mix together. Add the dry ingredients a little at a time, mixing until smooth. Add the carrots and mix until well combined. (can be done by hand or using a stand/hand mixer)

Scoop the mixture evenly into the prepared cupcake liners. (about 3/4 full) Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let them cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. (or using a hand mixer) Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Source: Slightly adapted from the way Annie’s Eats makes them