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    • in Recipes

      Coconut-Lime Margarita Cake

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      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

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      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

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      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.

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      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

      You may also enjoy: LEGGI TUTTO

    • 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.

      #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 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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Green Velvet Cake

      ha scritto per te

      This Green Velvet Cake recipe gives classic red velvet a new hue! Covered in tangy cream cheese frosting, it’s perfect for St. Patrick’s Day.

      My southern family loves red velvet cake. I think it’s in our DNA. I’ve given the scarlet-hued confection a lot of attention over the years, as evidenced in the pages of this blog (see here and here, for starters). But really, red velvet cake doesn’t have to be red at all. Since most food coloring is practically flavorless, it could be any color you’d like! Green velvet cake might break with tradition, but it tastes just the same as red velvet with a velvety sponge and rich cream cheese frosting. I’ve dressed it in sugar shamrocks to celebrate St. Patrick’s Day in style.

      Making this cake put me in the spirit for celebrating the holiday. But honestly, I’m always ready to eat good food. This cake will be on our St. Patrick’s Day menu alongside corned beef and cabbage. Although, I may bake it into cupcakes instead of a layer cake. (Still undecided!) This recipe will give you about 2 dozen cupcakes, if you choose to do the same. Directions for making cupcakes are in the recipe notes.

      Bake the cake batter in four 6-inch pans to create some height. Or, you can use two 8-inch pans for a shorter cake. I didn’t even have to level these cakes, so there’s practically no waste. Fill the cake with cream cheese frosting, and give it a crumb coat. Chill it well in the fridge before adding the next layer of frosting.

      Make the shamrocks.
      Make the four leaf clover and shamrock decors using green gum paste and flower fondant cutters. It seems like I’m always buying another $10 cake decorating item monthly, and I’m trying to break that habit. So, I used what I had on hand – a hydrangea plunger cutter, and a five-leaf flower cutter. I altered the cut-outs with an X-acto knife and a tiny heart-shaped fondant cutter. The pointed end of the heart cutter perfectly nips the tips of the leaves to create the clover leaf shape.
      If you have these cutters on hand, you could do the same. But specialty shamrock cutters are available for purchase here, if you’re looking to add to your collection.

      See the video just before the recipe card for the shamrock-shaping tutorial. It’s so easy to give them dimension, using the round bottom of a measuring spoon (really!). After the sugar shamrocks dry, attach them to the cake using dots of cream cheese frosting.

      The decors are really simple, but altogether have a nice effect. The shamrocks were mottled with green and gold luster dust to give them some color variation.

      The inside of the cake is practically glowing green! Cut the cake into pieces while it’s chilled for the neatest slices, but make sure to serve them at room temperature. That’s when the cake’s ‘velvet’ texture really stands out.

      I really enjoyed making this cake. It has all the flavor of red velvet – that hint of cocoa powder with buttermilk tang – except this time it’s green. The cream cheese frosting is classic. This cake will shine on your dessert buffet, even if you opt out of making the shamrocks and instead, shake on some green shamrock sprinkles.

      Green Velvet Cake

      Heather Baird

      This green velvet cake is a new spin on classic red velvet. It tastes just the same – it’s just a different color! Make these for St. Patrick’s Day, or for Game Day, if your team’s color is green. Most of the special equipment called for in this recipe is for the shamrock decors. If you don’t have time to make them, you can always opt for some festive green and gold sprinkles.

      #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 45 minsCook Time 30 minsTotal Time 1 hr 15 mins

      Course DessertCuisine American, Southern United States

      Servings 10

      Equipment6 inch cake pans, 4Small fondant rolling pinSmall hydrangea fondant cutterSmall 5-leaf flower fondant cutterMini cupcake liners (for shaping shamrocks)X-acto knife
      Ingredients US CustomaryMetric Green velvet cake2 cups sugar1 cup unsalted butter at room temperature2 large eggs1 tablespoon cocoa powder1 tablespoon leaf green gel food color1-2 teaspoons warm water2 1/2 cups all-purpose flour1 teaspoon fine grain sea salt1 cup buttermilk at room temperature1 teaspoon vanilla extract1/2 teaspoon baking soda1 tablespoon white vinegarCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature7 cups confectioners’ sugar 2 boxes 1 lb. each2 teaspoons vanilla extractShamrock decors3 oz. green gum pasteGold luster dustOlive green luster dust
      Instructions Green velvet cake layersPreheat oven to 350F. Generously coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, cream the sugar and butter. Beat until light and fluffy. Add the eggs 1 at a time and beat well after each addition. Mix cocoa, food coloring, and 1 teaspoon of water together to form a paste (add additional water if the mixture still seems dry). Add the food color/cocoa paste to the sugar mixture; beat on medium-high to disperse the color throughout the batter.Sift together flour and salt. Add dry ingredients to the creamed mixture alternately with the buttermilk. Beat in the vanilla extract.In a small bowl, combine baking soda and vinegar and immediately add to the batter; beat on medium speed to combine.Divide the batter between the four pans and spread evenly. Bake for 30-35 minutes, or until a toothpick tester comes out clean when inserted in the center. These cakes won’t crown much, if at all. But if they puff slightly in the centers, use a clean paper towel and your palm to press the cakes flat while they are still warm in the pans. Be careful! Try to avoid the edges of the hot pans.Let the cakes cool completely on a wire rack before frosting.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Top with a layer of frosting; stack another layer and frost. Repeat and end with the fourth layer on top. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Save the leftover frosting to adhere the shamrocks onto the cake. (Or alternatively, you can transfer the remaining frosting to a piping bag fitted with a large star tip and pipe swirls on top of the cake.)Make the shamrocksKnead the gum paste well and roll out onto a piece of parchment paper to 1/8 inch thickness (you could also roll it out on a work surface lightly dusted with powdered sugar, but the parchment works for me!). Use the hydrangea cutter and five leaf flower cutter to stamp pieces out of the paste. You’ll need about 25 pieces to get the effect shown on the cake in the picture. Knead, re-roll, and cut as needed. Use the X-acto knife to trim notches out of the leaves to make them heart-shaped. Trim one leaf of each flower shape into a stem shape (see video or image in blog post).Fold a large paper towel sheet into quarters. Place a shamrock on the paper towel. Give the shamrock dimension by pressing and swirling the rounded end of a 1/4 teaspoon measuring spoon in the center of the shamrock. The leaves and stem will fold inward slightly. Place the shaped shamrock to one side of a mini cupcake liner to keep its shape until it dries. Repeat until all the shamrocks are shaped. Let dry until the gum paste hardens, about 2 hours.Using a dry brush, apply the luster dust onto the set shamrocks using the kitchen-dedicated art brush. To adhere them to the cake, pipe or spread a small amount of leftover frosting onto the backs of the shamrocks and press onto the edge of the cake. I did this asymmetrically, in a vaguely waterfall pattern over the top and one side of the cake. ButServe the cake at room temperature for best texture and flavor.
      NotesMake a paste? Yes!  Mixing the cocoa powder and food color into a paste may seem like a strange step, but it works so well to disperse the color evenly throughout the butter mixture. The water in food color can be resistant to mixing with the fat in the butter, but the cocoa paste disperses evenly. 
      Green food color: There are many different shades of green that would work, but the one I like best for this cake is Leaf Green from Chefmaster. It is absolutely flavorless.
      Make it red: If you’re looking for a classic red velvet cake, then all you have to do is swap the green food color for red food color in equal amounts. 
      Cupcakes: The batter can easily be portioned into cupcake liners. You’ll get slightly more than 2 dozen cupcakes. Bake for 20-25 minutes. 

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pina Colada Cupcakes

      ha scritto per te

      These tropical Pina Colada Cupcakes have crushed pineapple, coconut, and rum in the batter. The coconut icing is sweet and creamy – like a vacation in cupcake form!

      We’ve been enjoying the first few sunny, spring-like days here. I’ve been aching for days like these while growing tired of winter’s landscape. I know pina colada flavors are more popular in summer months, but I just couldn’t help myself. March started off with my dad having heart surgery. Which, as you can imagine, was scary and anxiety-inducing. (He’s going to be just fine!) But after all the grey days, and the hospital ambiance, I felt like needed a vacation – even if it’s in cupcake form.
      Chock-full of pineapple and coconut, and topped with light coconut buttercream, these Pina Colada Cupcakes are just the little respite I needed.

      Batter mixing.
      Start by creaming sugar and butter together, then adding eggs one at a time. This is a predictable beginning for cake making, and the quantity of batter is easy enough to manage using a hand mixer.

      Next, add in all of the batter’s liquid ingredients. This includes a big dose of rum. Coconut rum will give you the best flavor, but if you just have regular rum on hand that’s fine too. The alcohol content will cook out during baking and leave behind the concentrated rum flavors. If you’d rather not use alcohol, you can substitute an equal amount of canned coconut milk with a half teaspoon of rum extract.

      Fold in the flavor!
      Mix in the flour until a fluffy cake batter is formed. Then, fold in flake coconut and crushed pineapple. For this recipe, I prefer unsweet flaked coconut, but most home bakers will have sweetened flaked coconut on hand. That will work too, the end result will just be slightly sweeter. I recommend giving the sweetened coconut an extra chop before adding it to the batter. It can be rather stringy otherwise, and shortening the strands makes for a nicer texture in the cakes.

      Fill the muffin cups with the batter. A trigger ice cream scoop does the job just right, about 2/3 full.

      Simple piping.
      After the cupcakes are baked and cooled, frost them using a simple coconut buttercream made with butter, confectioners’ sugar, heavy cream, and coconut extract. I used a piping bag fitted with 1/2 inch round decorator tip to pipe a circle of frosting around the outer edge of each cake. You can do this too, or simply smear on a little frosting around the edge with an offset spatula. Either way, dip this first layer of frosting in toasted coconut flakes.

      Then, use a bag of frosting fitted with a closed star piping tip to make a tall swirl inside the toasted coconut circle.

      Add a maraschino cherry on top, and if you’re feeling fancy, decorate them cocktail-style with a mini paper umbrella (found here).

      I sat each cake inside pretty gingham paper cups for a pretty presentation. You can find them here. You can bake the cupcakes directly in these liners, but they are bigger than standard liners. Since most people use regular paper liners, I wanted my recipe testing to reflect that. You’ll get about 16 cupcakes in standard liners.

      The ingredients for these Piña Colada Cupcakes are simple and widely available year-round, so that’s when you should make them. Meaning, whenever you have the craving for them (or need a mini vacay!).
      If you’re looking for something a bit lighter, but still sweet and tropical tasting, check out my Tropical Ambrosia Salad!

      Pina Colada Cupcakes

      Heather Baird

      It doesn’t have to be summer to enjoy these tropical cupcakes! They’re great year-round. So refreshing and full of pina colada flavor.
      See the recipe notes for tips on how to serve these with no alcohol added, and for my favorite alternate whipped cream topping. It’s chilly and creamy – perfect for the warm days ahead.

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      Prep Time 20 minsCook Time 22 minsTotal Time 42 mins

      Course DessertCuisine American

      Servings 16

      EquipmentCupcake tins (2)Cupcake liners (16)Trigger ice cream scoop, optionalDisposable piping bags (2)Large 1/2-inch round decorator tipLarge closed star decorator tipPaper cocktail umbrellas, optional
      Ingredients US CustomaryMetric Cupcakes1 1/2 cups all-purpose flour sifted1/2 teaspoon baking powder1/4 teaspoon fine grain sea salt10 tablespoons unsalted butter at room temperature1 1/4 cups granulated sugar3 large eggs at room temperature1 1/2 teaspoons vanilla extract3 tablespoons whole milk at room temperature1/4 cup coconut rum or plain rum mixed with 1 teaspoon coconut extract1/4 cup unsweet flake coconut or sweetened flake coconut chopped finer1/2 cup crushed pineapple drainedCoconut Buttercream1 cup unsalted butter at room temperature4 1/2 cups confectioners’ sugar1/4 teaspoon fine grain sea salt1/3 cup heavy whipping cream plus more to thin if needed2 1/2 teaspoons coconut extract1/3 cup toasted coconut for garnish (see notes)16 maraschino cherries drained and patted dry with paper towels
      Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 16 cupcake liners.Combine the flour, baking powder, and salt in a small bowl; whisk to combine.In the bowl of an electric mixer, beat together the butter and sugar. Beat in eggs one at a time. Add the vanilla, milk, and rum, and mix on low speed. Beat for 3-5 minutes until the consistency is smooth. Add the flour mixture and beat until just combined.Add the flaked coconut and pineapple; fold in by hand.Divide the batter between the prepared pans, filling each cavity about 2/3 full (a trigger ice cream scoop is perfect for portioning!).Bake for 20-24 minutes, or until a toothpick tester comes out clean. Transfer cupcakes to a wire rack to cool completely.Coconut buttercreamIn the bowl of an electric mixer fitted with the whip attachment, beat together the butter and confectioners’ sugar on low speed. When the mixture is just combined, add the salt and mix again. Increase the mixer speed to medium and add the heavy cream and coconut extract. When just combined, raise the speed to high and beat for 5-7 minutes. Add more heavy cream to reach smooth piping consistency, if needed. Beat until the frosting is lightened to almost white color and fluffy.Transfer 1/2 of the frosting to a piping bag fitted with the 1/2-inch round tip. Transfer the other half to a piping bag fitted with the large closed star tip.Place the toasted coconut on a shallow dish.Pipe a circle of frosting around the top edge of a cupcake using the 1/2-inch round tip frosting bag. Immediately dip the edges of the frosting into the toasted coconut (see video for technique).Pipe a swirl of frosting in the center of the cupcake using the large closed star tip frosting bag. Top with a maraschino cherry and a cocktail umbrella.Repeat the process with the remaining cupcakes until they are all frosted and decorated.
      NotesFlake coconut: I use unsweet flake coconut for this recipe, which is finer and drier than sweetened flake coconut. You can use sweetened flake coconut instead. It tends to be damp and stringy, so chop it finer before adding it to this recipe. The end result will be slightly sweeter.
      To toast coconut, sprinkle it on a 13×9 baking sheet. Bake at 350F for 5-7 minutes or until golden brown. Cool before using on the cupcakes.
      Whipped cream frosting alternative: To make these chilly for summertime, replace the coconut buttercream recipe with homemade whipped cream. Beat 1 1/2 cups heavy whipping cream in a stand mixer fitted with the whip attachment until soft peaks form. Add 1/4 cup of fine granulated sugar while beating. Beat in 2 teaspoons coconut extract. Divide whipped cream between the designated piping bags with decorator tips and pipe as directed.
      No alcohol version: Replace the 1/4 cup of rum with 1/4 cup canned coconut milk; add 1/2 teaspoon rum extract to the recipe. You can also use 1/4 cup of pineapple juice in place of the rum. It may curdle the batter a little due to the pineapple enzymes, but will become more consistent when the flour mixture is added.

      Keyword coconut rum, crushed pineapple, flake coconut, heavy cream, maraschino cherries

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    • in Recipes

      Rainbow Sprinkle Cake

      ha scritto per te

      Hooray for sprinkles! Get the party started with this fun and colorful rainbow sprinkle cake. White sour cream cake layers hold a flurry of funfetti inside.

      I’m writing you from my happy place, which is in front of a big slice of cake that is filled with sprinkles inside and out. You probably already know this isn’t my first foray into sprinkle cake territory. In fact, I kind of consider myself a sprinkle cake veteran. Many years ago, on the first blog birthday of Sprinkle Bakes, I made what I often refer to as the original Sprinkle Cake. It’s a great little recipe, and I’ve made it countless times throughout the years. But I love this one just as much! It has the tang of sour cream, and a thick batter that suspends a whole galaxy of rainbow sprinkles inside. It’s like that old Girl Scout song “Make new friends but keep the old. One is silver and the other gold.” That sort of thing. Only with cake.

      You may remember the Oreo Cake I recently made. I really enjoyed the flavor and texture of that cake. It did a good job of holding all those cookie pieces inside, and I just knew it would make a really great rainbow sprinkle cake. I’m happy to report that things went just as expected! The pale sour cream batter really shows off all those rainbow sprinkle colors. And the thick, fluffy batter suspends them throughout so they evenly speckle the interior. I’m in love!

      Sprinkles: no need for fancy ones.
      Regular old ice cream sprinkles (called ‘jimmies’) are perfect for baking in cake layers. They’re often used as an ice cream topping because they won’t melt away easily with moisture. You can find them with the ice cream toppings at your local grocery store, or in the baking section.

      White Cake Flavoring is something I use when I want that old school bakery flavor. It gives the cake a rich vanilla flavor with something else that lingers in the background. The flavor reminds me of wedding cake, without as much overt almond flavor. Bakto makes a natural white cake flavor that I use often, and it’s great in this cake. If you don’t have room in your cabinet for another extract, just use pure vanilla extract mixed with just a smidge of almond extract.
      This cake is stacked and frosted with white vanilla American buttercream frosting, which is an easy frosting recipe for bakers of every skill set. A classic!

      DIY your sprinkle mix.
      I used my own sprinkle mix for the outside of the cake. It’s a mixture of rainbow sprinkles, mixed with rainbow confetti, rainbow nonpareils, and sugar pearls. My advice is to stir up a combination of shapes and colors that make you happy. However, you can simply use the rainbow jimmies instead of a sprinkle mix.
      Apply the sprinkles to the sides of the cake by pressing handfuls of sprinkles onto the sides. Use a baking sheet underneath to catch the excess. I find it easiest to press a handful at the base of the cake and slide my hand up the side of the cake. The tacky frosting will latch on to the sprinkles as you travel upward.

      Pipe swirls of frosting, spaced about 2.5 inches apart, on the top edge of the cake. Then, toss on a few more sprinkles.

      Colorful toppers!
      I wanted something fun for a cake topper, and just as eye-catching as the allsorts I used on my original sprinkle cake. My local grocery store had ‘gourmet lollipops’ at the checkout counter and I couldn’t resist them! Fun flavors like piña colada, cotton candy, blueberries and cream, blackberry, and candy apple made this cake extra special. I placed them on top of the cake beside swirls of frosting, with their sticks pointing, and meeting at, the center of the cake. If you go this route, then plan to buy a few extra lollipops to serve on the side. Not everyone will get a lollipop with their slice, and it’s best to have enough for every guest.

      How cute is the ‘HOORAY’ cake topper? I’ve had it for ages. I just needed the right cake with the right vibe to show off all those glittery letters. This rainbow sprinkle cake is its perfect match! You can find it right here for purchase.

      This colorful confection makes a great birthday cake – just add candles! The crumb is sturdy yet moist thanks to the sour cream in the batter. Serve this cake at room temperature, because the flavors and textures will be at their best!

      Sprinkle Cake

      Heather Baird

      Get the party started with this fun and colorful rainbow sprinkle cake. White sour cream cake layers hold a flurry of funfetti inside.There’s no need to use fancy sprinkles for the inside of this cake. Look for ice cream sprinkles, called ‘jimmies’ in the ice cream toppings section at the grocery store. They won’t melt with moisture, but under the oven’s heat, they melt just right to leave colorful speckles throughout the cake layers.

      #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 30 minsCook Time 30 mins40 minutes chill time 40 minsTotal Time 1 hr 40 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch cake pans, 3Large open star piping tip (French pastry tube)Piping bagLarge offset spatula
      Ingredients US CustomaryMetric Oreo cake layers1 cup plus 2 tablespoons unsalted butter at room temperature1 1/2 cups granulated sugar3 cups all-purpose flour1/2 teaspoon baking soda1 1/4 teaspoons baking powder1/2 teaspoon fine grain salt5 egg whites at room temperature1 1/2 teaspoons white cake flavor such as Bakto brand or 1 teaspoon vanilla extract plus 1/4 teaspoon almond extract3/4 cup sour cream at room temperature2/3 cup whole milk at room temperature3/4 cup rainbow sprinkles ice cream type, called ‘jimmies’Chocolate sprinkles buttercream1 1/2 cups unsalted butter6 cups confectioners’ sugar2 teaspoons vanilla extractMilk or cream to thin1 1/4 cup Mixed rainbow sprinkles jimmies, confetti, nonpareils, sugar pearlsDecor8 round gourmet lollipops see blog post for shopping link
      Instructions Sprinkle cake layersPreheat the oven to 350F.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy. Sprinkle in the granulated sugar gradually as you mix. Beat until light and fluffy.In a separate large mixing bowl, sift together the flour, baking soda, baking powder, and salt.In a 4-cup measure or batter bowl with a pour spout, whisk together the egg whites, vanilla, sour cream, and milk.Switch the mixer beater to the paddle attachment Beat 1/3 of the dry ingredients into the creamed butter mixture until just incorporated. Add in half of the liquid mixture; beat until combined. Continue adding 1/3 flour mixture followed by the remaining liquid; end with the flour mixture. Beat until the mixture is lightened in color and fluffy, about 2 minutes. Fold in the rainbow sprinkles.Coat three 8-inch cake pans with flour-based baking spray. Alternatively, grease and flour the pans. Divide the cake batter between the prepared pans. Smooth the top of the batter with the flat edge of the offset spatula.Bake the cakes for 25-30 minutes, or until the cakes spring back when pressed in the centers. Remove the cakes from the oven. If the tops are slightly rounded, flatten gently using a paper towel while the cakes are still warm. Do this gently and carefully as steam will escape as you press.Remove cakes to a wire rack to cool completely.ButtercreamBeat the butter in the bowl of an electric mixer fitted with the whip attachment. Whip until creamy. Add the confectioners’ sugar. Beat until combined. Add vanilla extract; mix well. Beat on medium speed adding milk or cream 1 tablespoon at a time, until the mixture thins to piping consistency. Beat on high speed until the frosting turns almost white in color, about 4 minutes with a timer set. Scrape down the bowl. Beat again on high speed. Remove 2/3 cup of frosting to a piping bag fitted with a large open star tip (also called French pastry tube).Fill two of the cooled cake layers with about 1/2 cup of the buttercream on each layer. Spread evenly. Stack them and then place the remaining cake layer on top. Generously cover the cake with the remaining buttercream using an offset spatula. Immediately coat the sides of the cake with sprinkles. To do this, place the cake on a baking sheet. Pick up handfuls of sprinkles and press them on from the bottom edge of the cake to the top. Repeat until the entire cake is coated Refrigerate the cake until the frosting firms.Using the reserved piping bag of frosting, pipe 8 large swirls on the top edge of the cake, well-spaced. Immediately top with sprinkles. Just before serving add a lollipop between each swirl on top of the cake with their sticks meeting at the top center of the cake.Serve this cake at room temperature. The cake’s texture and flavors are completely developed at room temperature.
      NotesWhat to expect: Moist cake layers with a light sour cream tang and lots of beautiful rainbow sprinkles inside. White cakes are notorious for drying out quickly, so be sure to keep this cake covered.  
      Decor: Top the cake with the lollipops just before serving. If you have leftovers, remove the lollipops from the cake before refrigerating. If left on the cake for more than 6 hours, the lollipops will begin to melt with the moisture from the cake.
      White Cake Flavor: I use Bakto White Cake Flavor (extract) in this cake, which gives it that old school bakery flavor. (See blog post for link.)  It reminds me a little of Princess Cake emulsion, but not as strong, as it is a natural flavoring, and not an artificial product. It has vanilla flavor with small background notes of almond and something a little floral. If you don’t have White Cake Flavor in your cabinet, use 1 teaspoon of vanilla extract and 1/4 teaspoon almond extract for a close approximation. Or, if you’re strictly a vanilla lover, just use vanilla extract.

      Keyword american buttercream, rainbow sprinkles, sour cream cake layers, white buttercream, white cake flavor

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