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    • in Recipes

      Strawberry Crunch Ice Cream Cake

      ha scritto per te

      Strawberry Crunch Ice Cream Cake combines fluffy yellow cake, strawberry ice cream, and whipped cream for a nostalgic treat. Coated with strawberry cookie crumble for that signature crunch!

      We have many summer birthdays in our family. That means I’m always looking for chilly desserts that are worthy of sticking some candles into. Cake and ice cream are birthday essentials, and this Strawberry Crunch Ice Cream Cake combines the best of both worlds! It’s a super easy fix that can be made ahead and kept frozen until party time.

      13×9 convenience.
      Mix up the yellow cake batter and spread it into a greased 13×9-inch baking dish. I’ve scaled down my yellow cake recipe to fill the pan halfway when it’s baked. This leaves just enough room for the creamy/crunchy toppings.
      Use your favorite store-bought strawberry ice cream. You’ll need a standard 1.75 quart container. Let it stand at room temperature for 20 minutes, then stir it until it has the spreading consistency of buttercream frosting. For easier work, you can paddle it in your stand mixer for about 1 minute until the texture is just right.

      Plan ahead, because the ice cream will need to refreeze until solid, about 4 hours. When the ice cream is firmed, spread on some homemade unsweet vanilla whipped cream. The other components of this recipe are pretty sweet so this layer really doesn’t need any sugar.

      Strawberry Crunchies.
      The crumble is super easy to whip up, especially if you use a food processor. Pulse together vanilla wafers, freeze-dried strawberries, a touch of powdered strawberry Jello, and a smidge of melted butter. If you don’t have a food processor, crush the dry toppings together in a bag with a rolling pin, then stir in the butter.

      This dessert was inspired by the Good Humor Strawberry Shortcake Bars, which is a nostalgic favorite for many. It has bold strawberry flavor, and that crumbly topping… well. I could eat it by the spoonful.

      This is such an easy cake to make, and if you cut it into ‘party size’ pieces (wedding cake-size pieces) you can serve up to 24 people! My serving size is generous, so I ended up with about 16 servings.
      Enjoy this cake on a hot summer’s day. It’s like a slice of air conditioning.
      Related recipe: Strawberry Delight

      Strawberry Crunch Ice Cream Cake

      Heather Baird

      Inspired by the nostalgic flavors of Good Humor Strawberry Shortcake Bars, this cake delivers a sweet, creamy bite with a cookie crumble topping. Plan ahead because this cake needs to freeze 4 hours, or overnight. It’s a lovely summertime treat that you can make ahead and store in the freeze until time to serve.

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      Prep Time 15 minsCook Time 22 mins4 hours chill time 4 hrsTotal Time 4 hrs 37 mins

      Course DessertCuisine American

      Servings 16

      Equipment13×9 inch pan
      Ingredients US CustomaryMetric Yellow cake1/2 cup unsalted butter room temperature1 cup granulated sugar2 large eggs room temperature1/2 tablespoon vanilla extract1 1/2 cups all-purpose flour1/2 tablespoon baking powder1/4 teaspoon salt1/2 cup whole milk room temperatureIce cream fillings and whipped topping1.75 quart container strawberry ice cream1 1/2 cups heavy cream whipped to stiff peaks1 teaspoon vanilla extractCrunch toppings5 oz. mini vanilla wafers 1/2 package, such as Nilla1/2 oz. freeze dried strawberries 1/2 package1/2 tablespoon strawberry gelatin powder such as Jell-O3 tablespoons unsalted butter melted
      Instructions Yellow cakePreheat oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.Beat the butter and granulated sugar together in the bowl of an electric mixer. When the butter is lightened and fluffy, add the eggs one at a time. Mix until incorporated and smooth. Add in the vanilla and beat to combine.In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the flour and milk alternately to the creamed butter mixture, mixing until just combined with each addition. Begin and end with flour.Pour the batter into prepared baking sheet and spread evenly.Bake for 20-22 minutes, or until golden brown on top and a toothpick tester comes out clean. Cool completely.Ice cream filling and whipped creamAllow the ice cream to soften at room temperature 20 minutes. Stir it in the carton with a large spoon until the ice cream has the consistency of thick buttercream frosting. The ice cream will lose a little volume – this is normal. Alternatively, you can beat the ice cream in a stand mixer fitted with the paddle for 1 minute on low speed, or until it comes to spreading consistency.Pour the ice cream over the cooled yellow cake. Spread evenly. Freeze until solid, 2-4 hours.Whip the heavy cream with the vanilla extract to stiff peaks, about 5 minutes. Spread the whipped cream over the frozen strawberry ice cream layer.Crunch toppingsTo prepare the strawberry crunch, place the vanilla wafers and freeze-dried strawberries in the bowl of a food processor. Pulse until just combined. Add the strawberry gelatin powder. Pulse to fine crumbs. Pour the butter through the feeding tube as you pulse 3-5 more times, or until crumbs clump and cling together. (See note for doing this by hand.)Sprinkle the strawberry crunch mixture generously over the whipped cream. Freeze, covered, until firm, 4 hours or overnight. Remove cake from freezer. Serve slices from the dish.
      NotesThe strawberry ice cream color can be intensified with a few drops of red food color. Mix it in a you stir it to spreading consistency.
      The crunchy topping can be made by hand by placing the cookies, freeze-dried strawberries, and Jell-O powder in a large zip top bag. Use a rolling pin to smash and crush the contents. Pour the mixture into a bowl and stir in the melted butter. Use this mixture to top the cake.
      I used Nilla Wafers in this recipe, but most any butter cookie will work. 15-20 Golden Oreos may also be substituted for the vanilla wafers. This version of the crumble will be slightly sweeter because of the cream filling.
      If you can’t find freeze-dried strawberries at your grocery store, increase the strawberry Jell-O powder to 2 tablespoons. This will give the crumble more strawberry flavor without using the actual strawberries.

      Keyword ice cream cake, strawberry crunch topping, strawberry ice cream, summer dessert, yellow cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Chocolate Fortissimo Cake

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      Chocolate Fortissimo Cake holds a symphony of bold flavors. It’s music for your taste buds! Coffee liqueur turns up the volume on its chocolate notes.

      Quite a long time ago, when I was a little kid taking music lessons, I first learned the meaning of the word fortissimo. In music, it means to play loudly. While browsing one of my European cake books I was surprised to see the word describe a chocolate cake. I just had to know – exactly how ‘loud’ is this chocolate cake?
      Turns out, Chocolate Fortissimo Cake is loud, yet refined. It has balance just like any good piece of music. Coffee liqueur such as Tia Maria (or Kahlua) is the ingredient that intensifies all of its chocolate components without making it heavy or too sweet. The genoise is light, the mocha buttercream silky. The barely sweet chantilly filling gives harmony to the score.

      Genoise, the foundation.
      Start by making a genoise sponge. The recipe in the cake book was so similar to my own chocolate genoise, I opted for my tried and true recipe. Never made genoise? You’re in luck! There’s a video at the end of this post that will show you how to properly whip the eggs to ribbon stage. Also, you can see the batter-folding technique in action, which is essential to making a well-risen sponge.

      Truffles for cake toppers.
      While the genoise cools, make the truffles. Yes, this cake is topped with rich, deeply chocolaty cocoa-dusted orbs of deliciousness. In my opinion, this is the ‘loudest’ part of the cake. The mixture stirs up quickly and requires 40 minutes to chill.

      Crème Chantilly.
      In the meantime, whip up the chantilly. This barely sweet whipped cream has just 2 teaspoons of powdered sugar added. Pour in a tablespoon of coffee liqueur and beat to stiff peaks. Cover and chill this 3 ingredient wonder while you prepare the remaining components.

      Mocha buttercream.
      This European style of buttercream was a bit of a revelation for me. Its base is heavy on the extra-creamy salted butter (82% milkfat) to just just 1 cup of powdered sugar. Beaten to its lightest, fluffiest texture, its silkiness rivals any meringue-based buttercream. Melted chocolate and espresso impart the mocha flavors.

      The construction.
      Torte the cooled genoise into three layers. They don’t necessarily have to be even, and the top layer can be on the thin side. Coat each layer with a little coffee simple syrup. Fill the first layer with 1/2 inch of the mocha buttercream, and the second with all of the chantilly. Next you’ll cover the cake with more of the mocha buttercream.

      Remember those truffles? Place the in a ring on top of the cake. These buttery, creamy gems could be a stand-alone dessert. They are rich and totally gift worthy in a pretty tin.

      A special garnish.
      Long-time readers will recognize this as one of my favorite decorating techniques. I figured it out on my own a long time ago when I made these Poured Fondant Honey Cupcakes. You can find a video tutorial for the technique in that blog post. I thought this cake deserved a garnish worthy of its name.

      Place the remaining mocha buttercream in a piping bag and pipe stars between the truffles. Then, stand the chocolate seals upright into each star.

      This cake is pretty special. It reminds me a little of another music-inspired confection – Classic Opera Cake. But this version is lighter with a genoise sponge.

      This cake offers bold grown-up flavors, yet still retains lightness. It’s so special occasion-worthy. Don’t hesitate to give it a try! And check out my video of the entire process, if you have questions. It’s more than 3 minutes long (which, the internet tells me is too long to hold your attention). I’m sure some may find it a bit tedious to watch. But I made it for beginners that would appreciate some visual instruction.

      Chocolate Fortissimo Cake

      Heather Baird

      In music terminology fortissimo means to play a passage of music loudly. True to its namesake, this cake has bold chocolate flavor, yet it retains lightness with its sponge base, silky buttercream and chantilly fillings. Overall, a symphony of really beautiful flavors and textures. This cake has several components and steps, but each is pretty straight forward. It is of intermediate skill level, and bakers with knowledge of making genoise sponge will have no trouble. If you’re a beginner baker, use the genoise recipe along with the video provided in the blog post for success. This cake hinges on a well-risen sponge because it is torted in three layers and must be tall enough after baking to do so.Tia Maria is the suggested coffee liqueur to use in this recipe, but Kahlua is a fine substitute. For the buttercream, use salted (yes, salted!) butter with 82% milkfat. This is sometimes labeled as ‘extra-creamy’ or ‘European-style’. Imported French butters are among those with higher milkfat.

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      Prep Time 45 minsCook Time 30 mins40 minutes chill time 40 minsTotal Time 3 hrs 15 mins

      Course DessertCuisine European

      Servings 12

      Equipment8×3 inch round cake pan, or springform panparchment paperwax seal stamp with music motif, such as treble clef or music notes
      Ingredients US CustomaryMetric Chocolate genoise3 large eggs3 large egg yolks3/4 cup granulated sugar1/8 teaspoon salt1/3 cup cake flour1/3 cup cornstarch1/4 cup dark unsweet cocoa powderTruffles2 teaspoons instant espresso powder2 tablespoons coffee liqueur4 oz. semisweet chocolate chopped you can also use chips4 tablespoons unsalted butter at room temperature2 tablespoons confectioners’ sugar sifted1 tablespoon heavy cream1/4 cup unsweet cocoa powder not darkCrème Chantilly2/3 cup heavy cream2 teaspoons confectioners’ sugar1 tablespoon coffee liqueurMocha buttercream2 teaspoons instant espresso powder2 teaspoons unsweet cocoa powder4 oz. semisweet chocolate chopped fine (can use mini chips)3 tablespoons boiling water2 cups european style salted butter with 82% milkfat such as Land-O-Lakes extra creamy1 cup confectioners’ sugarCoffee syrup6 tablespoons water3 tablespoons sugar3 tablespoons coffee liqueurChocolate seals2/3 cup semisweet chocolate chipsCrushed ice
      Instructions Chocolate GenoisePreheat the oven to 350°F. Grease an 8-inch round baking pan. Line the bottom with a round of parchment paper.Set a medium saucepan filled 1/3 with water over medium heat.In a heat-proof bowl, preferably stainless, beat together the whole eggs, egg yolks, sugar, and salt, using an electric hand mixer at high speed. Place the bowl over the pan of simmering water and continue beating with the hand mixer until the mixture reaches ribbon stage, about 5 minutes. Ribbon stage is when the batter increases in volume, lightens, and the batter leaves a thick trail or ribbon when the beaters are lifted from the bowl. To get this right, set a timer for 5 minutes once you start mixing over the simmering water.Remove the bowl from the water. Sift the cake flour, cornstarch, and cocoa over the egg mixture. Gently fold the dry ingredients into the egg mixture. Do this carefully as to not deflate the batter too much. This may take about 5-7 minutes of careful mixing. Pour the batter into the prepared pan.Bake for 30 minutes, or until the cake springs back when touched with a finger. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto the wire rack and peel away the parchment paper. Let cool while you make the truffles.TrufflesDissolve the instant espresso in the coffee liqueur. In a microwave-safe bowl, melt the chocolate with the dissolved coffee in the microwave, about 1 minute at 100% power. Stir well until smooth. Let cool slightly.In a separate bowl, beat together the butter and sugar (I did this with a whisk, but you could use a hand mixer). Beat in the chocolate mixture and the cream. Whisk vigorously to combine. Chill for 40 minutes. Shape the mixture into 8 even-sized balls (use a small cookie scoop 4 teaspoon capacity). Dust in the cocoa powder and chill while you prepare the remaining cake components.Crème ChantillyIn a large bowl, whip together the cream and sugar with an electric hand mixer. Beat in the coffee liqueur. Beat on high speed to stiff peaks. Cover and chill.Mocha buttercreamStir together the instant espresso powder and cocoa powder in a small microwave-safe bowl. Pour in the chopped chocolate. Add 3 tablespoons boiling water and let stand 1 minute. Whisk together until smooth. If lumps of chocolate remain after whisking well, microwave for 30 seconds. Stir until smooth. Let cool until thickened but not set, about 5-7 minutes.In a large mixing bowl, beat the butter and confectioners’ sugar together for 5 minutes until fluffy and lightened in color. Add the chocolate mixture and beat again until well combined. Scrape down the bowl and beat again until lightened, thick and fluffy. Cover bowl with a damp towel and set aside at room temperature.Coffee syrupIn a small microwave-safe bowl, combine the water and sugar. Heat in the microwave at 100% power for 45 seconds to 1 minute. Stir until the sugar is melted. Stir in the coffee liqueur. Let cool.Chocolate sealsGently heat chocolate in a double boiler or in the microwave at 30 second intervals; be careful to not over heat. Stir smooth.Transfer chocolate to a clean bowl. Let it stand 3-5 minutes or until it’s barely warm to the touch. It’s important the chocolate is not too hot when you make an impression with the stamp. The heat from the chocolate will warm the metal stamp and it will cause the chocolate to smear.Place metal wax seal stamps in the cup filled with crushed ice. The stamp bottoms need to be thoroughly chilled.Line a baking sheet with parchment paper. Drop dime-size amounts of chocolate onto the parchment paper. Remove a stamp from the ice and quickly wipe it free of water droplets with a towel. Place the stamp onto a mound of chocolate. Let the stamp stand pressed in the chocolate for 3-5 seconds, or until the edges of the chocolate turn matte. Press down very gently but firmly and lift the stamp (see instructional video for clear visual). You should be left with a clear impression in the chocolate. Replace metal wax stamp into the crushed ice until it is thoroughly chilled and repeat with remaining melted chocolate. You’ll need 8 seals for this cake’s décor. Make more than you need, and pick out the best 8. Refrigerate finished chocolate seals until firm.AssembleSlice the genoise cake into 3 layers using a wire cake leveler or a serrated knife. Sprinkle or brush on the coffee syrup onto each cake layer. Place one cake layer on a plate or cake board. Fill with about 1/2 inch thickness of the mocha buttercream. Spread evenly. Top with another cake layer. Fill with all of the Chantilly cream. Spread evenly. Cover with the remaining cake layer.Remove about 1/2 cup of the mocha buttercream frosting to a piping bag fitted with a large closed star tip. Set aside. Cover the entire cake with a thick layer of the remaining mocha buttercream. Place the chilled truffles on top of the cake, well-spaced. Pipe stars of buttercream between each truffle. Stand chocolate seals into the buttercream stars upright.Serve cake slightly chilled or at room temperature. This cake improves over 24 hours, as the flavors marry and syrup brushed crumb settles. Leftovers keep for 1 week in the refrigerator.
      NotesOrigins: This is an abbreviated version of Chocolate Fortissimo from the book Ultimate Cake by Barbara Maher. The original has the same components but is made with two genoise cakes. I developed this single layer genoise version to save a little time on an even lengthier recipe.
      Longevity: Improves over 24 hours in the refrigerator. Keeps for 1 week refrigerated. Freezes for 1-2 months, undecorated.
      Make ahead: The truffles and coffee syrup can be made ahead of time and refrigerated. The genoise can be made and frozen for future assembly.

      Keyword chantilly cream, chocolate buttercream, chocolate genoise, chocolate truffles, european desserts

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Slow Cooker Cheesecake in a Jar

      ha scritto per te

      This Slow Cooker Cheesecake in a Jar recipe makes perfectly portable single servings of cheesecake. Make them ahead for convenience and get creative with the toppings!

      I often host big family dinners, and I’m always looking for new ways to make the meal special. Especially the finale. Individual desserts feel special to me. While sorting the mail a few weeks ago, I spotted little jarred cheesecakes in a mail order catalogue that specializes in shipping fancy foods. Boy, were they cute. And expensive. I started researching, and it turns out, these little pots of creamy sweetness are not hard to make at home for much less.
      I’m finding the slow cooker baking method especially nice in these hot months when you don’t want to turn on your oven. A slow cooker won’t heat up your whole house like a range or wall oven will!

      Simple ingredients, simple prep.
      Mix up the simplest 3 ingredient crust: graham crumbs, sugar, and a smidge of butter. Divide this mixture between nine 4 oz. canning jars. You can find the jars at most grocery stores in the canning section for much less than you’d pay online. So look there first if you don’t already have a stash.
      Next, beat the cream cheese batter ingredients together. This can be managed just fine with a hand mixer, just make sure all the cold ingredients are at room temperature. We’re looking for a smooth, lump-free batter.

      Use a piping bag.
      Transfer the cheesecake batter to a large piping bag, or even a large zip-top bag with the corner snipped. This makes for the easiest portioning of the batter into the jars. Fill the jars up to the line, which is within about 1/2 inch of the rim.

      The easiest water bath.
      Place the jars in the slow cooker and very carefully (very. carefully.) pour tap water into the crock. Fill it until the water comes about halfway up the jars. Be careful not to splash water into the cheesecakes. If you’re worried that you might, you can temporarily lid them before this step. Then remove the lids before cooking them. Cook on high for about 1 hour.

      The cooldown.
      When done, the cheesecakes will be slightly puffed around the edges, with a wobble in the center. Remove the cheesecakes from the crockpot using a canning jar lifter. Or, let them cool down for 20 minutes inside the crock, until they are cool enough to handle. Cool at room temperature for about 10 more minutes, then refrigerate until firm – about 2 hours. The once puffed cheesecakes will deflate a little and have slightly concave tops. This makes room for toppings!

      Create your own cheesecake sampler!
      Jarred, canned, ready-made jams and sauces make the easiest toppers. Lemon curd and dulce de leche are two of my favorite toppers. Or, if you have more time for homemade toppings, my Spiked Hot Fudge Sauce is an excellent choice.

      I’ll have one of each, please! (Actually, I did have one of each. So good!)

      The texture of the cheesecake is similar to dense New York-style cheesecakes, so these little jars pack a big punch. They’re easy to lid and tote away to your favorite picnic spot.
      Watch me make Slow Cooker Cheesecake in a Jar in the video below!

      Slow Cooker Cheesecake in a Jar

      Heather Baird

      This is such an easy way to prepare individual servings of cheesecake. Make them ahead and they’ll keep for a week, or freeze them for up to 3 months. This is a great recipe for hot summer months when you don’t want to turn on your oven – your slow cooker won’t heat up your kitchen like a large range oven will!I use a large 8-quart slow cooker, which will hold all 9 jars. If your slow cooker is smaller, you can refrigerate half of the jars while the other half bake. The jars are easy to lid and tote to a BBQ, potluck, or picnic. See the recipe notes for topping ideas.

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      Prep Time 15 minsCook Time 1 hr2 hours chill time 2 hrsTotal Time 3 hrs 15 mins

      Course DessertCuisine American

      Servings 9

      Equipment8-quart slow cooker9 canning jars with lids and rings 4 oz. capacity 1 disposable piping bag or large zip top bag1 Canning jar lifter optional
      Ingredients US CustomaryMetric Crust1/2 cup plus 1 tablespoon graham cracker crumbs1/2 tablespoon granulated sugar1/2 tablespoon unsalted butter meltedCheesecake filling16 oz. cream cheese 2 packages softenedZest of 1 lemon3/4 cup granulated sugar2 tablespoons cornstarch1 teaspoon vanilla extract1 large egg at room temperature½ cup heavy cream at room temperature
      Instructions CrustHave nine 4 oz. jars washed and dried ahead of time. Place them on a baking sheet and set aside.Place the crumbs and sugar in a small bowl. Whisk to combine. Add the melted butter and mix together using a rubber spatula. Mash the crumbs into the butter and turn them over repeatedly until the mixture resembles wet sand.Place about 1 tablespoon of the crumb mixture into each of the 9 jars. Tamp down the crust using the bottom of a small glass (I used a shot glass). Set aside while you prepare the filling.Cheesecake fillingIn a large mixing bowl, place the cream cheese and beat on high speed with a hand mixer for 2-3 minutes until creamy and no lumps remain.Scrape down the bowl and add the lemon zest. Mix until combined.Add the sugar and cornstarch. Beat until well blended. Scraped down the bowl as needed.Add the vanilla, egg, and heavy cream. Beat until smooth.Transfer the cheesecake batter to a large piping bag or a large zip top bag with a corner snipped. Pipe the cheesecake batter over the crust in the jars within about 1/2 inch of the jar tops (to the first line).Place the jars, uncovered, in the slow cooker and very carefully pour in tepid tap water using a container with a pour spout (a teakettle works well). Pour the water about halfway up the jars.Place the cover on the slow cooker and cook on high for 1 hour to 1 hour 15 minutes. The cheesecakes will puff slightly. They’ll be set around the edges and have just a slight wobble in the center when they’re done.Remove the jars using a canning jar lifter, or allow the jars to cool inside the crock until the top edges are cool enough to handle. Remove to a countertop and let them cool slightly at room temperature. Transfer them to a baking sheet and refrigerate them until set, about 2 hours. The cheesecake will sink down a little bit and become concave with refrigeration. This makes a little more room for any toppings you’d like to add before lidding.The un-topped cheesecakes will keep for up to a week in the refrigerator. Or, freeze them for up to 3 months. Allow them to thaw in the refrigerator overnight.
      NotesWhat to expect: This version of cheesecake is much like dense New York style cheesecake. A little lemon zest in the batter enhances the flavor without giving it overt lemon flavor. Serve with small dessert spoons.
      Toppings: The video in the blog post will give you some ideas for toppings, but the sky’s the limit! If you’re short on time, use prepared jarred jams and sauces that require no extra prep. Strawberry jam, dulce de leche, and lemon curd are all excellent toppers. If you have more time, my spiked chocolate sauce makes a delicious topper, or make a quick compote (this cranberry-orange sauce would be great around the holidays!). Fresh berries and whipped cream are also really great toppers.

      Keyword cream cheese, crockpot, easy cheesecake, graham cracker crust, individual servings, slow cooker

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Coconut-Lime Margarita Cake

      ha scritto per te

      This Coconut-Lime Margarita Cake is sure to be a summer favorite! Infused with coconut milk, lime juice, tequila, and orange liqueur, it tastes like a margarita on the beach.

      If you love the bright, luscious flavors of a coconut-lime margarita, then put this cake on your summer bucket list! It has tropical flavor that will practically transport you to a sunny destination. A shot of tequila and triple sec impart cocktail flavors without adding too much of a tongue-tingle. However, if you like that sort of thing, then there’s the option to add more spirits at your discretion.

      High sugar ratio batter.
      First, mix up the cake batter. It’s flavored with coconut milk and lime juice, which makes the end result totally delicious. Line the pans with parchment because these cakes have a high ratio of sugar, and they are prone to stick. Even with a generous coat of flour-based baking spray, they will cling. So, line those pans! Sugar promotes browning, so don’t be surprised if the top is brown halfway through bake time. This is normal. A deep brown crust gives the cakes structure for the next step in the recipe.

      We’ve got spirit(s)!
      After the cakes are baked, poke holes in them using a skewer and spread on the most decadent glaze. It’s made with plain yogurt, coconut milk, lime juice and zest, tequila, triple sec, and flake coconut. This gives the cakes an almost wet texture inside. The creaminess of the yogurt and coconut milk tempers any acidity, and just lets that beautiful lime flavor shine. After you mix up the glaze, give it a taste test. Dial up the alcohol content to your liking. Or, you can omit it completely for a alcohol-free cake. This cake will still taste amazing.
      After one side of the cakes saturate, flip them over and repeat the process of poking holes and glazing.

      Refrigerate the cakes until they are totally cooled and the glaze is set. You’ll have all kinds of coconut strands sticking to all sides of the cake, and that’s a good thing. I worried that it might make the cake difficult to frost, but everything went on pretty smoothly! This cake is frosted with lime buttercream tinted with Chefmaster neon green food color.

      Apply a thick layer of buttercream.
      Apply the buttercream a bit thicker than usual. I didn’t do a thin crumb coat, because I didn’t want to pull all of the coconut off the sides of the cake. You should have plenty of frosting to accommodate a nice thick layer all around. You can see the frosting technique in action in the video at the bottom of this blog post.

      Ever notice how Swedish pearl sugar and margarita salt look alike? They do! This sugar really is the perfect garnish for this cake. It adds just a little more sweetness and crunch to the party. I love it.

      Finishing touches.
      Reserved white buttercream (also lime flavored) is piped on top in big triple swirls and topped with more Swedish pearl sugar, and some flake coconut.

      These dried coconut chips are so beautiful with the small stripe of edible rind. I couldn’t stay out of them, and snacked on them as I applied the frosting. They make a striking garnish alongside some lime wheels on top of this cake.

      If I must be picky (I am) I have one complaint. It’s that this cake doesn’t slice as neatly as some other cakes. The flake coconut adds so much flavor and texture, but it drags through the crumb a little (like most coconut cakes do). Therefore slices may look a little ragged. But that doesn’t really matter. The flavor and texture are what people will notice! I can’t wait to share it at our next warm weather potluck or BBQ.
      Related recipe: Margarita Pie in Jars

      Coconut-Lime Margarita Cake

      Heather Baird

      This cocktail-inspired cake tastes like a tropical vacation! The coconut-lime-tequila glaze gives this cake margarita flavor and a wet texture inside. Serve it at room temperature, or chilled on a hot day.This recipe uses unsweet full fat canned coconut milk. One 13.5 oz. can will give you more than the 1 ¼ cups needed for the cake batter and glaze. Freshly squeezed limes are preferred for the lime juice in this recipe, but bottled lime juice can also be used. My batch of limes were extremely dry inside, so I had to resort to bottled juice. Use Nellie and Joe’s Key West Lime juice, if you ca find it, or ReaLime which is widely available.This recipe yields a little more than 6 cups of cake batter.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 35 minsCook Time 40 mins2 hours resting time 2 hrsTotal Time 3 hrs 15 mins

      Course DessertCuisine American

      Servings 10

      EquipmentThree six-inch round cake pans or two nine-inch cake pansBamboo skewerLarge sheet panlarge closed star piping tipPiping bag
      Ingredients US CustomaryMetric Cakes1 cup unsalted butter2 cups sugar4 large eggs2 tablespoons lime juice2 ½ cups all-purpose flour½ teaspoon fine grain sea salt1 teaspoon baking soda½ teaspoon baking powder1 cup full fat coconut milk unsweet cannedCoconut-lime margarita glaze1 cup nonfat Greek yogurt1 cup granulated sugarZest of 2 limes2 teaspoons lime juice¼ cup full fat coconut milk unsweet canned1 cup unsweetened flake coconut3 tablespoons white tequila or more to taste2 tablespoons triple sec or other orange liqueur or more to tasteLime buttercream frosting1 ½ cups unsalted butter at room temperature5 cups confectioners’ sugar2 tablespoons lime juiceMilk or cream to thinChefmaster neon green food color2/3 cup Swedish pearl sugar6 fresh lime wheels from one large lime1/4 cup Unsweet coconut chips
      Instructions For the cakesPreheat the oven to 350F.Grease three 6-inch round cake pans and line the bottoms with parchment paper. see notes for 9-inch pans.In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add eggs one at a time. Add lime juice and mix until combined.In a separate mixing bowl, combine the flour, salt, baking powder, and baking soda. Whisk to combine.Add the flour mixture to the creamed mixture alternately with the coconut milk. Begin and end with flour.Divide the batter evenly between the pans, about 2 cups per pan. Smooth evenly into the pans. Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. This cake has high sugar content and will brown quickly. Cover cakes with foil the last 15 minutes of baking if cakes begin to overbrown.Let cakes cool in the pans 5 minutes, then turn out onto wire racks. Cool 10 more minutes. Cakes should still be slightly warm. Cover a large sheet pan with aluminum foil and transfer the cakes to the pan.GlazeIn a large mixing bowl, combine the yogurt, sugar, lime zest, lime juice, coconut milk, flake coconut, tequila and triple sec. Whisk together until well combined, about 5 minutes. Taste-test the glaze and adjust the spirits to your liking.Poke holes all over the surface of the cakes and spread on half of the glaze. Let stand at room temperature 10 minutes. Flip cakes and poke holes in the other side; spread on the remaining glaze. Let stand 10 minutes at room temperature, then cover with aluminum foil and refrigerate until the cakes are completely cooled, about 1 hour.ButtercreamIn the bowl of an electric mixer fitted with the whip attachment, beat together the butter and confectioners’ sugar. Add the lime juice. Beat in milk or cream a little at a time until the mixture comes to spreading consistency. Beat until the frosting is light and fluffy, and almost white in color, about 5 minutes.Remove 1 cup of the white frosting to a piping bag fitted with the large closed star tip. Set aside.Tint the remaining frosting with the neon green food color. Add color a little at a time until a vibrant green hue is achieved.AssemblyPlace a cake layer on a serving plate or cake board. Cakes will have coconut sticking to all sides – just leave this on the cake. Top the cake layer with ¼ inch lime green frosting. Top with the second cake layer and top with another ¼ inch of lime green frosting. Top with the remaining cake and apply a thick layer of frosting to the outside and top of the cake. Smooth the frosting using a cake smoother or bench scraper.Immediately after frosting, press Swedish pearl sugar onto the top edge of the cake. Scoop excess pearl sugar up and press against the bottom edge of the cake.Using the reserved piping bag of white buttercream, pipe six large swirls on the top edge of the cake. Immediately sprinkle on more pearl sugar. Place a lime wheel between each buttercream swirl. Sprinkle coconut chips over the top of the cake to finish.Serve cake at room temperature or chilled. Because of the cake’s wet texture, it’s great both ways!
      NotesWhat to expect: This cake is loaded with coconut lime flavor. It has a wet interior due to the glaze that saturates into the crumb. The glaze has a shot of tequila and triple sec, which adds margarita flavor without giving it an overly boozy note. Add more liquor to taste, if you prefer a more pronounced tequila flavor.
      This cake has high sugar content, which means it will form a deep brown crust during baking. This is normal, and helps the cake hold together after being poked full of holes and drenched with glaze.
      If using 9-inch round cake pans, decrease bake time to 28-30 minutes.
      Liquors can be omitted for a non-alcoholic version and the cake will still be totally delicious!
      This cake recipe is adapted from Doreen Howarth’s “Lime in the Coconut Cake” which won Food Network’s Ultimate Recipe Showdown: Cakes. You can find her original recipe right here. 

      Keyword coconut chips, coconut milk, coconut-lime margarita glaze, key lime buttercream, key lime juice, tequila, triple sec

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Buttered Popcorn Cupcakes

      ha scritto per te

      Make Movie Night even more fun with Buttered Popcorn Cupcakes! Buttery yellow cupcakes are topped with popcorn-flavored Swiss meringue buttercream and garnished with crunchy theater-style popcorn.

      I’ve always loved experimenting with the flavor of popcorn in my sweets and baked goods. Back in 2014, when I was writing Sea Salt Sweet, I developed a silky, salty-sweet Buttered Popcorn Panna Cotta (page 147, for those that have it). Corn is sweet by nature, and already holds buttery notes. I think the flavor works remarkably well in desserts.
      Today I’m adding another to the recipe index: Buttered Popcorn Cupcakes. They have true butter popcorn flavor, in a Willy Wonka’s Candy Factory kind of way. Or if you’re a fan of Jelly Belly’s Buttered Popcorn Jelly Beans? Well then. These are the cupcake version!

      The flavor makers.
      Start with my butter yellow cupcake recipe as the base for this confection. Cream together butter, sugar, and eggs, then add in the magic ingredient: Buttered Popcorn Flavoring Oil. Fat is an excellent carrier of flavor, so mixing it in at this stage with the butter ensures it will disperse well throughout the batter.

      Add the dry ingredients and mix well until a thick pale yellow batter forms. Then scoop the batter into the cavities of a lined cupcake pan. This recipe makes exactly 12 cupcakes.

      This step is optional, but I couldn’t help myself. I lightly brushed the top of each cupcake with melted salted butter. This just creates another layer of buttery flavor.

      The right buttercream for the job.
      Swiss meringue buttercream is the perfect choice for these cakes, and I’ll tell you why. It does not crust like American buttercream does. When a frosting ‘crusts’ it means the outer layer sets and becomes un-sticky. The popcorn garnish needs to be added just before serving so it’s nice and crunchy. Frost these cupcakes well ahead of time with the Swiss buttercream, and the frosting will keep its freshly piped texture. Well enough to hold on the popcorn just before you serve them to guests.

      Pop your own corn, if you’d like. But the color and flavor of this prepackaged Brim’s ‘Movie Theater Butter” popcorn is a ringer for the real thing! I love it, and it’s made right here in Tennessee, too!

      Pipe a big double swirl of buttercream on top of each cake and top with a handful of popcorn. I used a large open star pastry tip, which is Ateco 828.

      You can find the super-cute ‘TICKET’ cupcake wrappers right here, and the red and white stripe cups here.

      Adventurous eaters and fans of Jelly Belly’s Buttered Popcorn Jellybeans will love these cupcakes! They’re perfect for family movie night. Or bookmark this recipe for next year’s Oscars viewing at home.
      Check out my (award-winning!) Olive Oil Jalapeno Cornmeal Cake with Candied Citrus, if you’re just dipping a toe in to experimenting with corn flavor in desserts. It’s a good gateway to popcorn in desserts, and a wonderful ending to any meal.

      Buttered Popcorn Cupcakes

      Heather Baird

      Amaze your friends with the true flavor of buttered popcorn in cake form! Buttered Popcorn Cupcakes are delicious buttery treats that are perfect for the big game or family movie night. Please note, the Swiss meringue buttercream uses salted butter in this recipe, to convey the flavor of salty buttered popcorn. You may have buttercream left over if you don’t pipe a big double swirl as pictured. You may opt to halve the buttercream recipe if you plan for a more modest amount of frosting.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 20 minsTotal Time 40 mins

      Course DessertCuisine American

      Servings 12 cupcakes

      EquipmentCupcake pan12 cupcake liners6 “ticket” cupcake wrappers optional6 red and white stripe baking cups optional
      Ingredients US CustomaryMetric Cupcakes1/2 cup unsalted butter softened3/4 cup granulated sugar2 large eggs at room temperature1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz1 1/4 cups all-purpose flour1 1/4 teaspoon baking powder1/2 teaspoon fine grain sea salt1/2 cup buttermilk at room temperatureSwiss meringue buttercream and garnish4 large egg whites1 cup granulated sugar1 1/2 cups salted butter at room temperature1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz.Yellow gel food colorOrange gel food color3 cups prepared movie theater style popcorn such as Brim’s
      Instructions Yellow butter cupcakesPreheat the oven to 350°F. Line a cupcake pan with 12 paper liners.In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more.In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand.Using an ice cream scoop, or a 1/4 cup measure, divide the batter evenly between the muffin cups.Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely.Buttered popcorn Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent.Place the buttercream in a large pastry bag fitted with a large French piping tip, such as Ateco #828. Pipe a large double swirl of buttercream on top of each cupcake. Don’t top cupcakes with the popcorn until just before serving.Just before serving or displaying cupcakes, top each with a handful of crunchy theater style popcorn. The popcorn will become hydrated over time, so serve within an hour of garnishing.
      NotesOptional step: While the cupcakes are still slightly warm, brush their tops with a little melted salted butter. This adds an extra layer of buttery flavor. About 2 tablespoons will be more than enough.
      Use your favorite ready-made popcorn for this recipe, or you can pop your own. I love prepackaged Brim’s movie theater-style popcorn for this recipe.
      Swiss meringue buttercream video tutorial can be found in this blog post. 

      Keyword butter cake, buttered popcorn, movie night, swiss meringue buttercream, yellow cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Tagalong Cupcakes

      ha scritto per te

      This recipe for Tagalong Cupcakes is inspired by the classic Girl Scout cookie. Chocolate cake is topped with creamy peanut butter frosting with a Tagalong cookie as an edible topper.

      It’s Girl Scout cookie time! Do you have a favorite? I’m a Tagalongs and Samoas girl, through-and-through.
      Last week when I was leaving my local home improvement store, I was suddenly surrounded by some uniformed, and very official-looking cookie sellers.
      “Do you want to buy some cookies?” Never one to pass up Girl Scout cookies, of course I did! When I said, “YES!” the girls did fist bumps and an end zone-style dance in the parking lot that kind of made my whole week. I smile just thinking about it.
      So, I left with two boxes each of Tagalongs and Samoas, with the idea that one of them would inspire another sweet treat. The new giant jar of peanut butter in my cupboard sealed the deal for Tagalongs-inspired cupcakes.

      Creaming the mixture
      Begin the cake portion by creaming the butter with brown sugar. Then adding the eggs one at a time. The batter is easy enough to manage using a hand mixer. (Although I wish I had used a deeper bowl – I had a few splatters!)

      Add dark unsweetened cocoa powder, and be sure to sift it first! It tends to clump. Pour in a splash of vanilla extract, also, then mix it all up.

      Alternate mixing the flour and sour cream into the butter mixture. Begin and end with the flour. Mix each in until just combined.

      Beat the batter until light and fluffy, then pour in the brewed coffee. Mix until well combined.

      These cakes won’t crown much either, so don’t get worried if they look flat on top. This is normal. The cakes are ultra soft and tender, so it’s important to let them cool completely before unwrapping them. Otherwise they’ll stick to the liners. However, they peel away from the liners perfectly when cool.
      You may recognize the cake part of this recipe. It’s from these Triple Chocolate Devil’s Food Cake Cupcakes I made back in 2017. They are equally delicious topped with peanut butter buttercream!

      Creamy peanut butter buttercream.
      Pipe the peanut butter frosting on top of each cake. Essentially you’ll need just three ingredients: creamy peanut butter, salted butter, and confectioners’ sugar. I recommend frosting these cake with just 2-3 tablespoons of frosting. This is rich stuff!

      Unbox the Tagalongs while resisting the urge to eat 1 or 6, and top each frosted cupcake with a cookie.

      Chocolate sprinkles are optional (or are they?). But I think they look even more delicious with them. Use real chocolate sprinkles such as DeRuijter brand and you won’t be sorry.

      Tagalong cookies make a perfectly delicious little hat for these cupcakes. This is a must-make for chocolate-peanut butter lovers!

      Talk about rich and decadent! These, without a doubt, will satisfy any chocolate-peanut butter craving. Be sure to check out the video I made if you have questions about the batter mixing technique. It’s easy and creates the most velvety textured chocolate cake.

      Tagalong Cupcakes (Chocolate-Peanut Butter Cookie Cupcakes)

      Heather Baird

      This recipe for Tagalong Cupcakes is inspired by the classic Girl Scout cookie. Chocolate cake is topped with creamy peanut butter frosting with a Tagalong cookie as an edible topper.These cakes won’t crown much, so don’t worry if they look flat on top. This is normal. The cakes are ultra-soft and tender, so it’s important to let them cool completely before unwrapping them (otherwise they’ll stick to the liners). However, they peel away from the liners perfectly when cool.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }5 from 1 vote

      Prep Time 15 minsCook Time 22 mins1 hour cooling time 1 hrTotal Time 1 hr 37 mins

      Course DessertCuisine American

      Servings 24

      EquipmentCupcake pans (2)disposable pastry bagLarge 1” round open piping tip, optional
      Ingredients US CustomaryMetric Chocolate cupcakes1 cup unsalted butter softened1 1/2 cups light brown sugar packed2 eggs at room temperature6 tablespoons unsweet dark cocoa powder sifted1 1/2 teaspoons baking soda1 teaspoon vanilla extract1/4 teaspoon salt1 1/2 cups all-purpose flour2/3 cup sour cream room temperature3/4 cup hot coffeePeanut butter buttercream1 1/2 cups creamy peanut butter at room temperature1 1/2 cups salted butter (or unsalted, see notes) at room temperature2 cups confectioners’ sugar24 Tagalongs Girl Scouts cookies1/3 cup chocolate sprinkles such as DeRuijeter real dark chocolate sprinkles
      Instructions Chocolate cupcakesPreheat oven to 350°F. Line two cupcake tins with paper liners.In the bowl of an electric mixer, beat the butter in a large bowl until creamy. Add the sugar; mix well. Beat in the eggs one at a time. Mix until lightened in color. Add the cocoa, baking soda, vanilla extract and salt; beat well to combine.Beat in the flour in 3 additions alternately with the sour cream, begin and end with flour.Add the hot coffee at the end and mix until a smooth batter forms. Using a trigger ice cream scoop, portion the batter into the prepared pans. Bake the cupcakes for 17-22 minutes, or until a toothpick tester comes out clean, or with a few damp crumbs clinging to it. These cupcakes do not bake with a crown; they should be flat on top. These cakes are very tender when warm, so let them cool in the pans 5 minutes before transferring to a wire rack to cool completely.Peanut butter frostingIn the bowl of an electric mixer, combine the peanut butter and butter. Beat until creamy and well incorporated. Add the confectioners’ sugar and beat until thick and slightly lightened in color. If your frosting seems thick, you can add milk or cream 1 tablespoon at a time until it loosens. (I did not have to do this, but powdered sugar brands vary in cornstarch content, which can make a difference.)Transfer the frosting to a large disposable piping bag fitted with a 1” round piping tip (alternatively just snip 1” hole in the end of a pastry bag). Pipe about 2 tablespoons worth of frosting in a mound on top of each cupcake. Top each cake with a Tagalong cookie. Pour chocolate sprinkles into a shallow dish and gently roll the edges of the cupcake in the sprinkles. You could also just sprinkle them over the cakes, if you prefer.Enjoy one right away, then make people happy by sharing!
      NotesNo salted butter on hand? You can use unsalted in the frosting along with 1/4 teaspoon of fine grain salt.
      It’s important to make every effort to support the Girl Scouts, But if you don’t have a Girl Scouts cookie seller in your area, or if it’s off-season, you can find a close approximation of Tagalongs at Aldi stores. They are simply packaged as Benton’s “Peanut Butter Filled Cookies”.  

      Keyword chocolate sprinkles, devil’s food cake, peanut butter buttercream, Tagalongs cookies

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Lemon Lavender Layer Cake

      ha scritto per te

      This Lemon Lavender Layer Cake is a sweet teatime treat. It’s easy to make, yet pretty enough to serve for a special occasion.

      Happy Spring! It seems that the season has finally settled in to stay for a while here in East Tennessee. Winter’s chill is gone and the venerable camellia bush tree in our yard is heavy with pink blooms. However, spring has always been unpredictable here. We may yet have a Dogwood Winter (snow in April!). But for now the warm weather and colors of spring have inspired my mood and appetite.

      Lemon Lavender Layer Cake is – yes – inspired by spring’s new blooms, but also by a set of thrifted china my mother gifted to me. I’m so grateful for her generosity, and happy to add new (old!) china to my collection. But I wasn’t sure about the colors. Pink and purple together is something my 10 year old self would have adored. And I’m pretty sure this china is from the big ’80s. Maybe I felt I’d outgrown those hues a little? Ultimately (as you can see) I decided to embrace them, and to create a cake to match the sweetness and color palette. Now, I just love those dishes! The pattern is retired, but Replacements.com has a few pieces if you’re looking to add to your granny-chic collection.

      A light touch of lavender.
      The lavender flavor in this cake is so lovely and mild. It’s quick-steeped in the wet ingredients, and some buds are added to the dry mixture. Combined with the lemony-citrus notes, the end result leans more toward Earl Grey tea flavor than anything. When using lavender, the last thing you want is for your baked goods to taste like granny’s soap. I think even those with some lavender ambivalence, may find this a delicious flavor combination.

      3 abundant layers.
      The batter bakes up in three 8-inch cake pans. I developed the batter to make three hearty rounds that don’t puff up much in the oven. No leveling means less cake waste (and I’m all for that!). If your cakes puff a little in their centers, lay a paper towel on top of them while they are still warm in the pans. Press the puffed center down gently before turning the cakes out to cool completely.

      Billowy, light, buttercream.
      Swiss meringue buttercream also lends lightness, as it is less sweet than American buttercream. If you’ve never made it before, it can seem intimidating. Just know, before you start, that during mixing the frosting goes through several ugly stages before it becomes beautiful, billowy buttercream. (See my how-to video in this post.)

      Lavender flavors and hues.
      Flavor the buttercream with a little lemon extract and a touch of lavender extract. This creates an extra layer of flavor that matches the cake’s interior. Fill and coat the cake with a crumb coat of the frosting. I almost liked this as a ‘naked cake’ (sidebar: here’s an article I wrote for Food Network on the subject). I love the cake layers peeking through, but ultimately decided for a more substantial coat.
      Tint the remaining frosting a rosy color. Because of the inherent pale yellow that lives in buttercream, mixing colors can be a challenge! So add a little gel color at a time as you go. I managed to create this color using red, purple, and fuchsia gel food colors. See the recipe notes to simplify mixing hues.

      Decorate!
      I used gum paste flowers that were already made up, and leftover, from a wedding cake I made last year. I don’t have a tutorial for them today (maybe soon!) but you could simplify things by using organic rose petals as a garnish. Or, consider supporting a wonderful Etsy maker and purchase some ready-made.
      To one side, pipe leftover frosting mounds in a half-moon shape. Add some berries, flowers, petals – whatever inspires you! I added a sprinkle of culinary lavender buds on top.

      I’m already planning to make this cake a second time, perhaps for Mother’s Day. It fits so many occasions! It would even make an appropriate Easter cake. The flavors are spot-on to convey the lightness of spring.

      If you’re like me, and have the opinion that no tea party is complete with out madeleines, you can whip up a batch using this batter recipe. Omit the orange peel and add a little lemon extract, and 1/2 teaspoon of lavender buds to the batter. They are so lovely alongside this cake.

      Lemon Lavender Layer Cake

      Heather Baird

      This Lemon Lavender Layer Cake is a sweet teatime treat. It’s easy to make, yet pretty enough to serve for a special occasion.The flavors of this cake are light and delicious, not tart and overpowering. Using lavender in baking takes a judicious hand, so don’t be tempted to add more. The cake’s lavender and citrus flavors together bring to mind Earl Grey tea. It’s not soapy, it’s more floral and fruity.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minsCook Time 40 minsTotal Time 1 hr 5 mins

      Course DessertCuisine American

      Servings 12

      EquipmentFine mesh sievemicroplane or citrus zester8 inch cake pans, 3disposable piping bag
      Ingredients US CustomaryMetric Lemon lavender cake layers1 cup plus 2 tablespoons whole milk1 tablespoon plus 1 1/4 teaspoons dried culinary lavender buds divided3 3/4 cups all-purpose flour1 1/4 teaspoons baking powder1 teaspoon baking soda1 1/4 teaspoons fine grain sea salt1 1/4 cups unsalted butter at room temperature2 1/2 cups granulated sugar5 large eggs at room temperature1/2 cup freshly squeezed lemon juiceZest of 1 lemon fine, use a microplane1 teaspoon lemon extractSwiss meringue buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar3 cups unsalted butter at room temperature1 teaspoon lemon extract1/2 teaspoon lavender extract1/4 teaspoon fine grain saltGel food colors in red purple, and fuchsia (see recipe notes)DecorsGum paste flowers optional, see blog post for sourcesOrganic purple rose petals washed and patted dry1 teaspoon lavender buds2/3 cup fresh whole raspberries
      Instructions Lemon lavender cake layersPreheat the oven to 350°F. Coat three 8-inch cake pans with flour-based baking spray.In a microwave-safe bowl, heat the milk for 1 minute on 100% power. Add in 1 tablespoon of the lavender buds and let steep about 10 minutes. Sieve the milk mixture over a large glass measuring cup with a pour spout (4 cup or larger) so that you have 1 cup of lavender milk. (The buds will soak up some of the milk.) Discard the lavender buds. Allow the milk to cool slightly before using.In a large mixing bowl, sift the all-purpose flour, baking powder, baking soda and fine grain sea salt. Stir in the remaining 1 1/4 teaspoons dried culinary lavender buds.In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Scrape down the bowl and beat again until consistent.To the cooled lavender milk, add the lemon juice. Stir to combine. The mixture will curdle; this is normal and supposed to happen. Add the zest and lemon extract. Mix well.Add the flour mixture to the creamed butter mixture alternately with the wet ingredients; begin and end with flour.Divide the batter between the prepared pans. This will be about 2 3/4 cup of batter per pan. Bake for 35-40 minutes, or until a toothpick tester comes out clean. The cakes shouldn’t crown (puff up) much, but if they do, lay a paper towel on top of the cakes in the pans and press gently while they are still warm. This will knock down the puff slightly and you won’t have to level the cakes with a serrated knife or cake leveler. Turn the cakes out to cool completely on a wire rack.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the lemon and lavender extracts and salt.AssemblyPlace a cake layer on a cake plate or cake board. Top with 1 cup of the buttercream; spread evenly. Top with a second cake layer. Add another cup of buttercream and spread evenly. Top with the remaining cake layer. Cover the entire cake with a crumb coat of frosting, and chill until firm, about 15 to 20 minutes.Meanwhile, tint the remaining frosting with the food colors, adding a little of each at a time until a purplish rosy-mauve color is achieved. Spread a thick layer of buttercream over the chilled cake and smooth the top and edges using a cake smoother or bench scraper.Place the remaining buttercream in a disposable piping bag and pipe mounds of frosting over one side of the cake in a half moon shape. Pipe mounds on top of mounds in the center of the half moon to give that area some height. Add gum paste flowers, if using, rose petals, raspberries and sprinkle on lavender buds.
      NotesFreshly squeezed: The juice from 2 1/2 large lemons should give you about 1/2 cup of juice. So, add 3 lemons to your shopping list for this cake.
      Buttercream: You may have a little buttercream left over. It is my preference to always have more than needed in case accidents happen, or if inspiration strikes and I decide to pipe big swirls of frosting on top of the cake. If you’re more conservative with your ingredients, you could reduce the buttercream recipe by 1/4. Or, if you make the madeleines pictured, you could split them and sandwich with the leftover buttercream.
      Mixing hues: To simplify getting the right color for the cake’s exterior, there are many ready-made rosy-lavender colors that will give you the result without having to be a buttercream mixologist. Shop the colors at your local craft store in the baking aisle. Ready-made mauve by Wilton is close to the finished color of this cake. Or you could simply use lavender or violet gel food color and opt for a more purple icing to match the lavender flavor. 
      For convenience: The gum paste flowers I used were already made up from a wedding cake I made last year. They were a last minute addition to this cake, so I don’t have a tutorial for them. If you’re not experienced with gum paste, don’t have the time or the equipment to make them, consider purchasing some flowers ready-made. I’ve linked an Etsy seller in the blog post, or you can search ‘gum paste flowers’ on Etsy and find a wide variety of beautiful gum paste flowers. 

      Keyword dried culinary lavender, lemon zest, swiss meringue buttercream

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    • in Recipes

      Coffee Cupcakes

      ha scritto per te

      Coffee Cupcakes are sure to please any coffee enthusiast! Coffee-infused cupcakes are topped with rich salted coffee buttercream and topped with coffee-glazed chocolate doughnuts.

      I’ll take coffee just about any way I can get it, but I’m especially excited about these Coffee Cupcakes. My favorite Tiramisu Cupcakes definitely have some new competition for an afternoon pick-me-up. Loaded with coffee flavor, they’re not too sweet. The salted coffee buttercream? It’s so good! The salt tempers any bitterness for a smooth flavor. And if that weren’t enough, I baked up a batch of mini chocolate doughnuts and covered them with coffee glaze. It’s a coffee-lover’s sweet dream come true!

      Coffee flavor in an instant.
      Instant espresso powder is my preferred ingredient for making any baked good have obvious coffee flavor. It’s easy to use and widely available. I can’t recommend it enough! I use it in all of the components of this cupcake. Instant coffee will work also, if you have a favorite brand. Starbucks VIA comes to mind, because it’s high quality, has big coffee flavor, and there are several varieties to choose from (such as Pike Place and Italian Roast).

      Bake the batter in paper liners for about 20 minutes. The coffee cupcakes come out of the oven so beautifully caramel-colored, and have a sponge that bounces back when you press it.

      MVP coffee buttercream.
      This buttercream. Crème au beurre au café (French coffee buttercream). It’s so dreamy. I have tried many different coffee buttercream recipes, and I prefer this one above all. You may recognize it from the Mocha Yule Log Cakes I made last December. It’s also an important layer in Classic Opera Cake. You just can’t get any better coffee bang for your buck. None of the alternatives came close to its silky texture and flavor. This recipe requires the use of a candy thermometer. However, it’s worth the little extra effort for the end result.

      This recipe makes 20 cupcakes. I’ve scaled the frosting recipe to fit the yield accordingly. Pipe a nice big swirl on each cupcake that’s not too tall, and you’ll have the perfect ratio of frosting to cake.

      Bite-size doughnuts.
      That mini doughnut pan that I bought 11-ish years ago? I still have it. At the time, I wondered if I was just clogging up my cabinet space. But it’s turned out to be such a useful tool. I whipped up some chocolate cake doughnuts for cute cupcake toppers- because who doesn’t love a little chocolate with their coffee?

      The doughnut recipe will make more than you’ll need to top the cupcakes, but I don’t really see that as a problem. They’re tiny, delicious, two-bite treats that will be eaten up before you know it.

      Coffee glaze seemed just the thing to make these the ultimate triple threat coffee cupcakes. The sponge, frosting, and donut toppers all have a coffee element.

      Just after glazing, sprinkle on some tiny white nonpareils if you have them. They are just the right size to garnish the doughnuts. They’re not too heavy so they won’t slide off. Let them stand until the glaze firms.

      Top each cupcake with a coffee-glazed chocolate doughnut. Yum! These look so cute all lined up on a serving tray. I think they’re perfect for an office party, or a book club meeting, or just as a gift for your favorite coffee connoisseur.

      These cupcakes are intense yet well balanced. The frosting flavor is like salty-sweet coffee with cream. (Salted coffee is a thing for a reason!) The little chocolate doughnut on top is a wonderful accent with the coffee flavors.

      Coffee Cupcakes with Salted Coffee Buttercream

      Heather Baird

      These cupcakes have a triple dose of coffee flavor in the cake, frosting and the doughnut glaze!The frosting has obvious salty-sweet flavor in the same way salted caramel tastes. If you’re not a fan of salty sweets, then reduce the amount of salt in the buttercream from 1/2 teaspoon to 1/4 teaspoon. Use fine grain sea salt, which is less salty than table salt. Sea salt retains minerals and flavor that is removed from ordinary table salt.Espresso powder can be found in the coffee aisle at the grocery store, and sometimes in the baking aisle. I use DeLallo brand and Medaglia D’oro brands most often. High quality freeze-dried instant coffee can be used in place of espresso powder. For example, Starbucks VIA instant coffee has bold coffee flavor, is micro-ground, and dissolves easily. Don’t skip sifting the flour. It creates a light, airy texture in these cakes.

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      Prep Time 40 minsCook Time 54 minsTotal Time 1 hr 34 mins

      Course DessertCuisine American

      Servings 20

      Equipment2 Cupcake pan20 cupcake liners1 mini donut pan see blog post for link1 disposable pastry bag
      Ingredients US CustomaryMetric Coffee cupcakes1/4 cup hot water2 tablespoons instant espresso powder or instant coffee2 1/4 cups all-purpose flour 10.14 oz. sifted1 teaspoon baking soda1/4 teaspoon fine grain sea salt1 cup granulated sugar1/4 cup brown sugar packed1/2 cup unsalted butter at room temperature1 teaspoon vanilla extract3 large eggs at room temperature1 cup buttermilk at room temperatureSalted coffee buttercream1 1/2 cup granulated sugar1/2 cup water3 large eggs at room temperature2 1/4 cups unsalted butter softened4 1/2 tablespoons instant espresso powder dissolved in 2 tablespoon hot water1/2 teaspoon fine grain saltDoughnut batter2/3 cup all-purpose flour sifted1/3 cup dark cocoa powder6 tablespoons granulated sugar1 tsp. baking powder1/4 tsp. salt6 tablespoons buttermilk at room temperature1 tsp. vanilla extract1 egg lightly beaten, room temperature1 tbsp. butter meltedCoffee doughnut glaze1 tablespoon hot milk plus more to thin if needed1 teaspoon instant espresso powder or instant coffee1 cup powdered sugarWhite nonpareils
      Instructions Coffee cupcakesPreheat oven to 350°F. Line 20 cupcake cavities with paper liners.Combine 1/4 cup hot water and 2 tablespoons espresso powder (or instant coffee) in a small bowl; stir to dissolve.Sift together the flour, baking soda, and sea salt. In the bowl of an electric mixer, combine the sugar, brown sugar and butter. Beat well on medium speed until well combined, 3 minutes. Add vanilla extract. Beat in eggs one at a time. Scrape down the bowl as needed and mix again.Add 1/3 of the flour mixture to the bowl and beat until just combined. Beat in half of the buttermilk. Alternate the remaining flour and buttermilk, ending with the flour. Mix the last flour in until just combined. Scrape down the bowl and fold to make sure all the ingredients are well incorporated.Use a trigger ice cream scoop (1/4 cup) or a 1/4 cup measure to portion batter into each cupcake liner, filling each about 2/3 full. Bake for 17-20 minutes, or until the cakes bounce back when pressed in their centers, or when a toothpick tester comes out completely clean.Transfer the baked cupcakes to a wire rack to cool completely.Salted coffee buttercreamIn a small heavy saucepan set over medium heat, dissolve the sugar in the water. Bring the mixture to a boil, stirring constantly. Continue to cook until it registers 240°F on a candy thermometer.Meanwhile, in the bowl of a stand mixer with the whisk attachment beat the eggs until they are thick and pale, about 5 minutes on medium high speed. While mixer is running, add the sugar syrup in a thin stream, carefully tempering the syrup into the eggs without cooking them. Beat until the mixing bowl is cool.Change to the paddle attachment and add the softened butter, 1 tablespoon at a time. The mixture will deflate and look runny, then curdled. Keep adding butter and mixing. This buttercream goes through several ugly stages before it reaches fluffy consistency. When all the butter is added, add the espresso mixture and salt. Beat on high speed until light and fluffy.Doughnut batterPreheat oven to 425°F. Spray a mini donut pan with nonstick cooking spray.In large mixing bowl, sift together all-purpose flour, cocoa, sugar, baking powder and salt. Add buttermilk, eggs, vanilla, and butter and beat until just combined. Transfer the batter to a disposable piping bag and fill each donut cavity approximately 1/2 full. Don’t be tempted to overfill the cavities, too much batter will make these doughnuts too tall and they won’t have a hole.Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 2 minutes before removing.Doughnut glazeIn small bowl, mix together the hot milk and instant espresso powder until dissolved.Stir together sugar and espresso mixture until the sugar is completely dissolved. The glaze should be thick and almost opaque. Add more milk drops at a time to thin, if needed. Dip the rounded sides of the doughnuts into the glaze, about five doughnuts at a time. Wait 10 seconds then sprinkle on the nonpareils. Keep working in batches of 5 donuts until they’re all glazed and sprinkled.Allow the doughnuts to stand until the glaze sets, about 15 minutes. Top each frosted cupcake with a single mini doughnut.Store airtight at room temperature for 3-4 days, or they’ll keep for up to a week if refrigerated. Bring chilled cupcakes to room temperature before serving.
      NotesFlour: Use the spoon and sweep method for measuring flour if you don’t have a scale. Spoon the flour into the measuring cups then sweep it level with the back of a butter knife. Don’t forget to sift! Sifting is important to create a light texture. 
      Optimal temp for ingredients: Bring the ingredients to room temperature before mixing them together. In my workshop room temperature ranges from 68-70F. 
      Doughnut toppers: If you don’t have a mini doughnut pan, and don’t want to buy one, you could bake the chocolate doughnut batter in a mini cupcake tin instead. Spray the cavities with flour-based baking spray and bake until done, about 6 minutes. Cover the tops with the doughnut glaze and add nonpareils. 
       

      Keyword coffee cake, instant espresso powder, mini chocolate doughnuts, salted coffee buttercream

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