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      Bourbon Brown Sugar Cupcakes

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      These Bourbon Brown Sugar Cupcakes are inspired by the flavors of Derby Pie, which is often served during the Kentucky Derby. Brown sugar cupcakes have a bourbon-walnut praline center, and they’re topped with rich bourbon-spiked chocolate buttercream.

      The Kentucky Derby is held the first Saturday in May each year. And as a dyed-in-the-wool southerner I can’t let it pass by without celebrating it with food. I’ve said it before – I’m not really a follower of thoroughbreds, but I am a huge fan of the food that surrounds Derby Day!
      This cupcake recipe starts with a brown sugar cake batter, which has a healthy dose of bourbon in the mix. A bourbon-walnut praline filling is baked right into the cupcake. Which gives it something akin to a ‘bourbon ball‘ center. Chocolate buttercream – again – spiked with bourbon, has truffle-like flavor and consistency. Toasted walnuts and mini chocolate chips give a nod to it’s inspiration – Derby Pie. Have you heard of it?

      Inspired by Derby Pie
      To understand the inspiration for this cupcake, you first need to know about Derby Pie. It’s a famous dessert that originated in Louisville, Kentucky. Rich and decadent, it’s typically made with a filling of chocolate chips, walnuts, and bourbon. (Think pecan pie family, but with chocolate and walnuts.) While Derby Pie is not an official dish created specifically for the Kentucky Derby, it has become strongly associated with the event.
      The Derby Pie recipe was created in the 1950’s by the Kern family, who own Kern’s Kitchen in Louisville. They are highly protective of their secret family recipe and the confection’s trademark name, which is why you probably won’t ever find a copycat recipe for it here.

      Make the Bourbon Walnut Praline
      Mix up the bourbon walnut praline filling first, since it needs to be refrigerated before use. Combine the following until well blended: toasted chopped walnuts, vanilla wafer crumbs, brown sugar, cocoa powder, corn syrup (or honey), and bourbon, of course. Put it in the refrigerator while you make the cupcakes.
      Bourbon Buying Tip: Use a Kentucky bourbon that you like to drink. Or, something with a pleasing fragrance. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.

      Make the Brown Sugar Cake Batter
      Mix together dry ingredients in a large bowl: flour, baking powder, cinnamon, allspice, nutmeg, and salt. Cream together butter and brown sugar until fluffy, then add in egg one at a time. Alternate the dry ingredients with sour cream and bourbon. All of which results in a heavenly spiced fluffy cake batter.

      Divide the batter between cupcake liners using a trigger ice cream scoop (such as this one). Then, with a teaspoon measure, scoop the chilled walnut praline mixture on top of each scoop of cake batter. Press the praline mixture down into the batter with the back of the teaspoon. Next, gently swirl the cake batter over the praline. Use a butter knife for this – it works well! (See video for this action.)

      Bake and Cool
      Bake the cupcakes in a preheated 350°F oven for about 18 minutes. When they’re done, the cupcake tops will be cracked and the filling will have bubbled up a little. Cool the cakes completely on a wire rack before frosting.

      Make the Chocolate Bourbon-Spiked Buttercream
      Cream together room temperature butter with confectioners’ sugar. Then add melted unsweetened chocolate (the Baker’s Bar kind) and 2 tablespoons of bourbon. If you can’t find unsweet chocolate, you can use bittersweet chocolate as a substitute. Beat everything together until thick and consistently chocolate-hued. Add in whole milk a little at a time to thin the mixture, then whip until light and fluffy.

      Frost the Cupcakes
      Immediately transfer the frosting to a large piping bag fitted with a French piping tip (open star, Ateco #828). Pipe one swirl of frosting onto each cupcake and immediately sprinkle on chopped walnuts and mini chocolate chips.
      Note: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!

      Garnish your Bourbon Brown Sugar Cupcakes with black cocktail cherries. Although, this can be optional. But it’s such a nice touch. And it’s a nod to the popular Old Fashioned cocktail, made with bourbon and muddled cherries. Find them for purchase right here!

      And if you’re all in for the Derby theme, then you can find the cute equestrian cocktail picks I used right here.

      I can’t help but think these would be great for Father’s Day as well. But with their bourbon ball-like centers and lightly spiced brown sugar cake? Also fall and winter holidays. (I know, too soon!)

      If you’re looking for something rich, decadent, and uniquely southern – then this may be the ticket. Make them for Derby Day, Father’s Day, or for the bourbon enthusiast/aficionado in your life. Or if you’re always looking ahead (like me!) bookmark them for holiday fare. Because nothing says special occasion like a sweet treat infused with good ol’ Kentucky bourbon.
      Related Recipe: Derby Pie Truffles

      Bourbon Brown Sugar Cupcakes

      Heather Baird

      These Bourbon Brown Sugar Cupcakes are inspired by the staple dessert of the Kentucky Derby: Derby Pie. Brown sugar cake batter is infused with bourbon, and filled with a bourbon walnut-praline mixture – flavors and textures that resemble a classic bourbon ball. The bourbon-spiked chocolate buttercream makes these truly decadent, and worthy treat for watching the most exciting two minutes in sports. However, you don’t have to be a Derby fan to make these cupcakes.See recipe notes for no-alcohol suggestions.

      #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 minutes minsCook Time 18 minutes mins30 minutes cooling time 30 minutes minsTotal Time 1 hour hr 8 minutes mins

      Course DessertCuisine American, Southern United States

      Servings 16

      EquipmentDecorator piping tip Ateco #828Piping bag
      Ingredients US CustomaryMetric Bourbon walnut praline filling1/4 cup chopped walnuts toasted1/4 cup vanilla wafer crumbs3/4 teaspoon unsweet cocoa powder1/4 cup confectioners’ sugar1 teaspoon light corn syrup or honey1 tablespoon Kentucky bourbonBrown sugar cupcakes2 cups cake flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon grated nutmeg1/4 teaspoon fine grain sea salt1/4 cup unsalted butter at room temperature3/4 cup light brown sugar2 large eggs3/4 cup sour cream1/4 cup Kentucky bourbonBourbon chocolate buttercream4 oz. unsweet chocolate chopped1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar2 tablespoons Kentucky bourbon1/4 cup whole milk or cream1/4 cup chopped walnuts toasted3 tablespoons mini chocolate chips16 black cocktail cherries such as Amarena or Luxardo cherries
      Instructions Bourbon walnut praline fillingCombine the walnuts, vanilla wafer crumbs, cocoa powder, and confectioners’ sugar in a bowl. Whisk to combine. Add the corn syrup and bourbon. Mix well with a rubber spatula until well blended. Refrigerate the mixture while you make the cupcakes.Brown sugar cupcakesPreheat the oven to 350°F. Line cupcake pans with 16 paper liners.In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and sea salt. Set aside.In the bowl of an electric mixer, cream together the butter and brown sugar. Add the eggs in one at a time. Mix well after each addition.Add 1/3 of the dry mixture to the creamed mixture and beat until just combined. Add half of the sour cream and all of the bourbon to the batter; beat until just combined. Add in another 1/3 of the dry flour mixture; mix again. Add the remaining sour cream; mix until just combined. Finally, add the last 1/3 of the flour mixture and beat until a fluffy consistent batter is achieved, about 2 minutes.Portion the batter into the prepared cupcake tins (use a trigger ice cream scoop if you have one, or 1/4 cup measure). Remove the bourbon walnut praline filling from the refrigerator and scoop it by the level 1 teaspoonful. Place one teaspoon of the filling on top of each portioned cup of batter. Press the filling down into the batter using the back of the teaspoon, or with a butter knife. Gently swirl the batter over the filling (see video for this action).Bake for 18-20 minutes, or until the cupcakes are well risen, the tops are slightly crackled. Let cool in the pans 5 minutes, and then remove to a wire rack to cool completely.Bourbon chocolate buttercreamPlace the chocolate in a microwave-safe bowl and heat in 1 minute increments at 100% power, stirring well in between heatings, until the chocolate is melted and smooth. (About 2 minutes total time.) Set aside to cool slightly.Place the butter in the bowl of an electric mixer and beat on high speed until creamy. Add the confectioners’ sugar and mix on low speed at first, then medium speed, until the mixture is crumbly and partially combined. Add in the cooled melted chocolate and the bourbon. Mix again until a thick consistently chocolate frosting is achieved. Add milk and beat until light and fluffy. If mixture seems thick, add additional milk 1 tablespoon at a time until it comes to piping consistency.Immediately transfer the buttercream to a piping bag fitted with a large open star tip (also called French piping tip, or Ateco #828). Pipe one swirl on top of each cupcake. Sprinkle with walnuts and mini chocolate chips. Add one cocktail cherry to each center swirl of frosting.Store cupcakes air tight in a cupcake keeper, or well covered with plastic wrap.
      NotesWhat to expect: These cakes are rich with a sturdy brown sugar cake base filled with bourbon walnut praline. The center tastes like a classic bourbon ball. The frosting is rich and deeply chocolaty. When first assembled, you may have a slight boozy note of alcohol from the frosting, but the next day the bourbon will have mellowed and all that’s left is the nuanced flavors of the bourbon.
      No Alcohol Version: It’s difficult to find a good replacement for bourbon in baking recipes. My choice is apple juice (no sugar added) mixed with a little bourbon vanilla extract. For this recipe, replace the bourbon in the filling with 1 tablespoon apple juice, and 1/4 teaspoon vanilla extract.  For the cake portion, replace the 1/4 cup bourbon with 1/4 cup apple juice with 1/2 teaspoon vanilla extract. For the buttercream, simply omit the bourbon and replace it with 1 teaspoon vanilla extract.
      Pipe Swiftly: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
      What Kind of Bourbon: Use a Kentucky bourbon that you like to drink. Or, something with a fragrance that you find pleasing. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
       
       

      Keyword bourbon balls, bourbon chocolate buttercream, brown sugar bourbon cupcakes, brown sugar cake, Derby Day recipe, derby pie cupcakes, Kentucky bourbon, Kentucky Derby recipe, walnut praline filling

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peanut Butter Gochujang Cookies

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      These Peanut Butter Gochujang Cookies have bold peanut butter flavor with subtle sweet heat from gochujang chile paste.

      If you had asked me what to do with gochujang a couple of weeks ago, I would have told you all about my husband’s favorite Korean beef bowl recipe. It never occurred to me to incorporate the chile paste into desserts – until I saw a recipe by Eric Kim, cooking columnist for the New York Times, for Gochujang Caramel Cookies (by way of Chef John). What a brilliant idea! His recipe was often reviewed as tasting ..’like a snickerdoodle with heat”.
      Much as a spicy snickerdoodle appealed to me, I was eager to put my own spin on the idea. Recalling one of my favorite spicy peanut noodle dishes, I decided gochujang would be absolutely delicious in peanut butter cookie dough. Off to the drawing board I went, and returned with a batch of Peanut Butter Gochujang Cookies that were gobbled up immediately!

      About Gochujang
      Gochujang is a staple in Korean cuisine. It’s a fermented chili paste made primarily from red chili powder, glutinous rice, fermented soybeans, and salt. This mixture is traditionally fermented in earthenware pots for several months to develop its flavors: heat and spice, with a touch of sweetness. You’ll often find it in dishes like bibimbap and bulgogi marinades. Gochujang comes in both paste and sauce forms – for this recipe, be sure to use gochujang chile paste (concentrate).
      Gochu (GO-CHU) = “Chile pepper”Jang (rhymes with Tang) = “Fermented soybean”

      Make the Gochujang-Brown Sugar Mixture
      Stir together 1 tablespoon of room temperature butter, 2 tablespoons light brown sugar, and 1 1/2 tablespoons of gochujang paste in a small bowl. Mix well, mashing the ingredients together with a rubber spatula until well incorporated. Set aside.

      Make the Peanut Butter Cookie Dough
      In the bowl of an electric mixer (I used a hand mixer) cream together butter, brown and white sugars, egg yolks, vanilla, and creamy peanut butter. Use shelf-stable creamy peanut butter for the best results. Add in flour, leavens and salt, and beat until the mixture forms thick dough.

      Swirl in the Gochujang Mixture
      Scrape down the cookie dough and spread it down evenly into the bowl using a rubber spatula. Then, dot the surface of the cookie dough with the gochujang mixture. Gently swirl and fold it into the cookie dough; avoid over-mixing. This creates pockets of gochujang in the dough.

      Repeat the process with the remaining gochujang mixture (see video of the mixing process). The end result should have visible ribbons of the gochujang mixture running throughout the dough.

      Use a Cookie Scoop!
      Here I go again preaching the virtues of the cookie scoop – but it’s a real time-saver! You can find the one I use right here. Scoop dough out onto parchment-lined cookie sheets. Because the spread, space them out 2-3 inches apart. And only place about six per 13×9 inch baking sheet. Which is the size cookie sheet I used.
      Add some coarsely chopped peanuts on top of each dough mound before baking. These only bake for about 10 minutes, and they’ll be soft right from the oven. So let them cool and firm up before transferring them to wire racks to cool completely.

      After taking these from the oven, the cookies will be slightly puffed. Rap the pan on the counter top 2-3 times to deflate them and to create that craggy, pillowed look.

      Cool on the Pans
      Wait just a few minutes before removing these from the pan – while they are hot they are soft. So give them 5 minutes to cool on the pans to firm up a little.
      I love how these cookies turned out – sweet and peanut-ty with a little hit of salt and heat from the gochujang. I almost wish I could re-write Sea Salt Sweet to include these cookies. They’d go in the same “Well Seasoned” chapter as the Miso Caramel Cupcakes with Ramen Brittle I developed for the book. (Page 177 if you have it, pictured below.)
      Miso Caramel Cupcakes from Sea Salt Sweet.

      These cookies are so deliciously peanut buttery, with mild sweet heat. The gochujang is not as assertive as you might expect. However, the heat level may vary with different brands of gochujang. So if you’re looking for a really great one, I use and recommend Mother in Law’s Kimchi brand.
      Related Recipe: Homemade Hot Honey

      Peanut Butter Gochujang Cookies

      Heather Baird

      Sweet with a little heat and filled with peanut butter flavor, these Peanut Butter Gochujang Cookies are chewy and delicious. Perfect for the gourmand or chile pepper enthusiast in your life. Gochujang is a Korean chile paste that can be found in the Asian food section at most grocery stores, and online. Be sure to buy the paste and not the sauce, the paste is concentrated and works best in this recipe.

      #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 15 minutes minsCook Time 10 minutes minsTotal Time 25 minutes mins

      Course DessertCuisine American, Korean

      Servings 24 cookies

      Equipmentlarge baking sheetsparchment paper
      Ingredients US CustomaryMetric Gochujang mixture1 tablespoon unsalted butter at room temperature2 tablespoons light brown sugar1 1/2 tablespoons gochujang fermented chile pastePeanut butter cookie dough1/2 cup unsalted butter at room temperature3/4 cup light brown sugar1/4 cup granulated sugar2 large egg yolks1 teaspoon vanilla extract1/2 cup creamy peanut butter shelf stable such as Skippy or Jif1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon fine grain salt1/3 cup peanuts salted variety coarsely chopped
      Instructions Preheat the oven to 350°F. Line two or more large baking sheets with parchment paper.Gochujang mixtureMix the butter, brown sugar, and gochujang in a small bowl to form a paste.Use a small rubber spatula to effectively mash and stir the ingredients together. Set aside.Peanut butter cookie doughIn the large bowl of an electric mixer, cream together the butter, brown sugar and white sugar. Beat on medium-high speed until light and fluffy, 2 minutes.Beat in the egg yolks. Add the vanilla extract and mix again. Add the peanut butter and beat until smooth and consistent, about 2 minutes.Add the flour, baking soda, baking powder, and salt. Mix until combined. Scrape down the bowl with a rubber spatula and flatten the surface of the dough.Dot half of the gochujang mixture onto the surface of the dough; roughly swirl and fold into the dough; don’t overmix. (See video for visual.) Repeat dotting process with remaining gochujang mixture. Swirl it into the dough with a spatula or knife. Avoid over-mixing. You want to see ribbons of the gochujang running through the dough.Scoop the dough into 24 balls using a small cookie scoop. Arrange them well-spaced on the prepared baking sheets. Top each dough ball with a few of the chopped peanuts.Bake for 10 minutes. Remove from the oven and immediately rap the bottom of the baking sheet on a work surface to slightly flatten the cookies, which creates the craggy, pillowed texture shown. (You can skip this step and the cookies will deflate slightly. But they won’t have the exact same texture shown.)Let cool 5 minutes on the pan, or until they are firm enough to move without tearing. Transfer to a wire rack to cool completely.Store in an airtight container, or in zip-top bags.
      NotesWhat to expect: A classic, chewy peanut butter cookie with marbling of sweet heat from the gochujang-brown sugar mixture. The peanut butter is the driving flavor in this recipe, and the subtle spicy flavor of gochujang provides a delightful grace note. 
      This original cookie recipe was inspired by food columnist Eric Kim’s popular recipe, Gochujang Caramel Cookies, which he contributed to The New York Times. 

      Keyword chile desserts, chopped peanuts, creamy peanut butter, gochujang chile paste, gochujang cookies, Korean food, peanut butter cookies, quick dessert

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Strawberry Cream Pie with Chocolate Crust

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      Strawberry Cream Pie is a classic dessert that never goes out of style! It’s made with delicious French pastry cream and the season’s best fresh strawberries.

      There are many ways to celebrate the season’s bounty of fresh strawberries, and this pie is one of the best! The silky French pastry cream filling strikes a perfect balance with the tart berry topping. The usual crust is a simple press-in-the-pan graham cracker crumb mixture. But this time I’ve opted for a chocolate cookie crust. Which gives the pie richness and makes it even more special, if you ask me.

      Strawberries
      Thankfully, warm weather is here to stay for a while! So it’s so easy to find really great tasting strawberries right now. Farmer’s markets and berry farms are a good place to start shopping. But even grocery store berries will taste noticeably better. If you find yourself with a bumper crop, and want to preserve the in-season strawberries, then check out my article on how to freeze strawberries right here, on Food.com.

      Make the Chocolate Cookie Crust
      Start with 1 1/2 cups of chocolate cookie crumbs. Since Nabisco’s Famous Chocolate Wafers are no longer in production, use Oreo sandwich cookies with the filling scraped out. That’s approximately 22-25 of the unfilled sandwich cookies pulverized in a food processor. (Dewey’s Bakery Brownie Crisp Cookie Thins are also a fine choice.) Or, if you’d rather opt for the classic graham cracker crust, then you can find the instructions for that in the recipe notes.
      Combine the crumbs with melted butter in a medium mixing bowl and stir to coat the crumbs. Press the crumbs into an ungreased pie plate and bake in a preheated 375°F oven for 7 minutes to set it. Let the crust cool on a wire rack while you prep the filling.

      Make the Vanilla Cream Filling
      Begin by whisking together a few dry ingredients in a large pot: sugar, flour, cornstarch, and salt. Next, whisk together 3 cups of half-and-half (or whole milk), 6 egg yolks, and a little vanilla. Pour the mixture into the dry ingredients and whisk to combine. Then, place over medium heat and bring to a boil while whisking constantly. Cook until smooth and thickened. When it has the consistency of soft pudding, add 2 tablespoons of butter and whisk until melted and combined. Let it cool 5 minutes before pouring it into the pie crust.
      Tip: Whisking constantly should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.

      Fill and Chill
      Pour the warm cream filling into the cooled pie crust. Smooth the top and then refrigerate for at least 4 hours or overnight.

      Top with Strawberries
      There’s more than one way to top this pie! You can slice the strawberries as I have, and arrange them on top in a starburst design (see the video to help you along.) Or, you can simply dice the strawberries fine and pile them on top (see this recipe for example). I’ll admit, the latter is slightly easier to slice, but I am partial to a fancy arrangement.

      Glaze the Strawberries
      Like the classic French fruit tart (tarte aux fruits) make the strawberries shine with a simple jam glaze. Use a red fruit jam, such as raspberry or strawberry, and heat it in a small microwave-safe cup. Cook until liquid and glossy, about 30 seconds. Then, using a pastry brush, coat all of the berries with the jam. Apricot jam will also work well, but it will be almost clear and won’t add any color like the red jam will.

      Refrigerate another 10-ish minutes before serving to set the glaze.

      This Strawberry Cream Pie is such a lovely chilled treat to serve during warm weather. It seems just the thing to serve at a cookout or summer barbecue. The combination of chocolate crust, creamy custard filling, and tart strawberries – what’s not to love?
      Related recipe: Strawberry Icebox Cheesecake Dessert

      Strawberry Cream Pie with Chocolate Cookie Crust

      Heather Baird

      Strawberry Cream Pie is an old-fashioned dessert staple that never goes out of style! The chocolate cookie crust is filled with vanilla custard and then topped with freshly sliced strawberries. A fine glaze of melted red jam makes the berries sparkle and gives them a little extra color.If you’re partial to a graham cracker crust with your strawberry cream pie, see the recipe notes for instructions for an easy (and tasty!) graham cracker crust.

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      Prep Time 30 minutes minsCook Time 15 minutes mins4 hours chill time 4 hours hrsTotal Time 4 hours hrs 45 minutes mins

      Course DessertCuisine American, French

      Equipment9″ pie plate
      Ingredients US CustomaryMetric Crust1 1/2 cups chocolate cookie crumbs such as pulverized Oreo cookies with filling removed7 tablespoons unsalted butter meltedPastry cream filling2/3 cup granulated sugar2 tablespoons all-purpose flour3 tablespoons cornstarch1/4 teaspoon fine grain salt3 cups half-and-half or whole milk6 large egg yolks1 teaspoon vanilla extract2 tablespoons unsalted butterStrawberry topping1 quart fresh strawberries washed and dried1/4 cup strawberry or raspberry jam or jelly
      Instructions CrustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Pastry cream fillingIn a large saucepan, whisk together the sugar, flour, cornstarch, and salt. In a large measuring pitcher or another mixing bowl, combine the half-and-half, egg yolks, and vanilla. Whisk to combine.Pour the liquid mixture into the dry mixture while whisking constantly. Place the pan over medium heat and bring to a boil, whisking constantly. Cook until smooth and thickened, to the consistency of pudding, about 5 minutes.Remove from the heat and whisk in the butter. When the butter is melted, let the mixture stand for 5 minutes to cool slightly.Pour the cream into the prepared pie crust. Refrigerate for at least 4 hours and up to 24 hours.Strawberry toppingCut 4 whole strawberries in half with the tops intact; set aside. Hull and slice the remaining strawberries. Pat them dry with paper towels. Arrange in the center of the pie in a starburst pattern (see video for visuals). Arrange halved strawberries with the green tops around the sliced berries.Heat the jam or jelly in a microwave-safe bowl for 30 seconds to 1 minute, until liquid. Let cool slightly. Use a pastry brush to coat all of the berries with a fine layer of the jam.Refrigerate the pie for at least 10 minutes before serving to set the jam. Store covered in the refrigerator.
      NotesWhat to Expect: This pie is creamy-dreamy with French pastry cream filling that sits atop a chocolate cookie crust. The acidity of the strawberries perfectly contrasts the filling. The glaze adds a little sweetness and makes the berries shine.
      Lumpy Pastry Cream? No Problem! Make sure you’re whisking constantly as you cook the pastry cream. All that whisking should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.
      A Speedier Topping: If you’re not into arranging all those berries, you can simply dice them all fine and toss them in the melted jam, then pile them on top of the pie and refrigerate as directed.
      Weepy Berries: Arrange the berries on top of the pie within a couple of hours before serving for the freshest appearance. If leftovers remain more than a day or two, the berries will begin to weep and give off their juices. The green tops on the halved berries will also wilt. This doesn’t look pretty, but it will not affect the taste.
      For a Graham Cracker Crust: Combine 1 1/2 cups graham cracker crumbs, 1 tablespoon brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Whisk to combine. Add 7 tablespoons melted butter and mix to coat the crumbs. Pour into a pie plate and press in the bottom and up the sides; bake and cool as directed in the recipe.
       

      Keyword chocolate cookie crust, French pastry cream, fresh strawberries, glazed strawberries, nostalgic dessert, old fashioned pie, spring dessert, strawberry cream pie, summer dessert

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Cinnamon Roll Bundt Cake

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      This Cinnamon Roll Bundt Cake is covered in rich cream cheese frosting and has a cinnamon swirl inside!

      I’m always trying to make up new excuses to eat cake for breakfast. This Cinnamon Roll Bundt Cake is one of the best excuses I can think of. It has a moist pound cake-like crumb with two batters layered to create a cinnamon swirl inside. My favorite cinnamon roll topping is fluffy cream cheese frosting. So I used it as a cake topping, along with some crunchy toasted pecans.
      I developed this recipe two years ago, and tested it several times. Then I tested it on family members at a Christmas party with rave reviews. After that – and for some unknown reason – I folded the sheet of recipe notes and used it as a bookmark for a book I was reading! I don’t know what was wrong with me, aside from being unorganized. But, there it stayed until recently, when I reopened that book. I’m so happy to have found it, so I can finally share it here!

      As I mentioned earlier, this cake has a tight but moist crumb, much like pound cake. It’s really great with a cup of strong coffee. I think I may add this to my Mother’s Day brunch menu this year!

      Start with Reverse Creaming
      You may remember the reverse creaming technique from my previous Costco Copycat Sheet Cake recipe. First, you’ll add all the dry ingredients to the bowl of an electric mixer and whisk them together. Then you’ll add room temperature butter and beat it in the dry mixture until it has the texture of fine cornmeal. Reverse creaming works especially well for bundt cakes, because the batter doesn’t dome as it bakes. So there’s nothing to trim away or level.

      Mix in the wet ingredients, which includes eggs, milk, vanilla, and a little sour cream, to create a fluffy batter.

      Make the Cinnamon Swirl Batter
      Remove 2 1/2 cups of the cake batter to a medium bowl. Add in some brown sugar, ground cinnamon, all-purpose flour, and milk. Fold the ingredients together with a rubber spatula. Or use a hand mixer to combine everything well (as seen in the video). I’ve used both methods and both yield similar results.

      Layer the Batters.
      Begin by adding a little less than 1/3 of the plain cake batter a greased bundt pan. (12 cup capacity, I used a Nordic Ware pan.) Spread evenly using a rubber spatula. Top with half of the cinnamon batter and spread as evenly as possible (the video may help you with visuals here). Next, add another 1/3 of the plain batter and spread evenly, followed by the rest of the cinnamon batter. Last, add the remaining plain batter and smooth the top. That’s a lot of layering! But well worth the effort.

      Bake the Bundt
      Place the pan in a preheated 350°F oven and bake for about 55 minutes. As the cake bakes, the batter closest to the bundt pan’s walls will cook first, creating a swirl inside. When the cake tests done with a toothpick tester, take it out of the oven and let it cool 5 minutes in the pan.

      Turn out on a wire rack. Then cool the cake completely before covering it in that luscious cream cheese frosting.

      Make the Cream Cheese Frosting
      I’ll say it again – cinnamon rolls with cream cheese frosting is my favorite! So of course, the same frosting was destined for this cake. This isn’t a glaze – it’s thick and fluffy. So swirl it on top of the cake with the back of a spoon.

      Chopped pecans provide delicious crunch to this cake. Sprinkle on about 1/2 cup. And definitely toast them beforehand! Just 5-7 minutes in a preheated 350°F oven will do it.

      This cake is so fun to slice – even more fun to eat! It keeps well in the refrigerator, but bring it to room temperature before enjoying it for the best flavor and texture.

      Related Recipe: My Mom’s Cinnamon Rolls

      Cinnamon Roll Bundt Cake Recipe

      Heather Baird

      This Cinnamon Roll Bundt Cake is perfect for any occasion, from brunch gatherings to dinner’s dessert course. Two batters are layered together to create an eye-popping cinnamon swirl inside as the cake bakes. With its rich pound cake texture and heavenly cream cheese frosting, it is truly reminiscent of its cinnamon roll inspiration. Use a plain fluted bundt pan for this recipe – no need for ornate pans with lots of details and designs. This cake works best with the classic bundt pan shape.

      #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 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 30 minutes mins

      Course Brunch, DessertCuisine American

      Servings 16

      Equipment12 cup capacity bundt pan
      Ingredients US CustomaryMetric Cake batter3 1/4 cups all-purpose flour1 1/3 cup granulated sugar2/3 cup light brown sugar1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 1/2 teaspoon cinnamon1/2 teaspoon fine grain salt1 cup unsalted butter softened4 large eggs2 tablespoons vanilla extract2/3 cup whole milk1/2 cup sour creamCinnamon swirl batter2/3 cup light brown sugar2 tablespoons ground cinnamon2 tablespoons all-purpose flour3 tablespoons whole milkCream cheese frosting1/4 cup unsalted butter4 oz. cream cheese at room temperature1 cup confectioners’ sugar1/2 cup heavy cream1 teaspoon vanilla extract1/2 cup chopped pecans toasted
      Instructions Cake batterPreheat oven to 350°F. Coat a fluted 12 cup bundt pan with flour-based baking spray, or grease and flour well.In the bowl of an electric stand mixer, whisk together flour, sugars, baking soda, baking powder, cinnamon, and salt together.Add the room temperature butter to the dry flour mixture. Beat on medium-low speed with the paddle attachment until the mixture is dry and crumbly, and has the appearance of cornmeal, 5-7 minutes. Make a well in the center of the dry ingredients.In a separate bowl, combine the eggs, vanilla extract, and milk. Lightly whisk, and then pour into the well of the dry ingredients. Add the sour cream. Beat the batter until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and beat again briefly to make sure all the ingredients are incorporated.Cinnamon swirl batterRemove 2 1/2 cups of the cake batter to a medium mixing bowl. Add the brown sugar, cinnamon, flour, and milk. Beat together with a hand mixer or mix together well with a rubber spatula.Spoon in a little less than 1/3 of the plain batter into the prepared bundt pan. Spread evenly. Add in half of the cinnamon swirl batter and spread evenly. Layer in half of the remaining plain batter and spread evenly. Next, layer in the remaining half of the cinnamon swirl batter; spread evenly. Finally, top with the remaining plain batter and spread evenly.Transfer the pan to the oven and bake for about 50-55 minutes, or until a toothpick tester comes out clean.Cool the cake in the pan for 5 minutes, and then turn out onto a wire rack to cool completely.Cream cheese frostingIn the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the vanilla extract.Spread the frosting evenly over the top and 3/4 down the sides of the cake. Sprinkle with toasted pecans.Slice to reveal the cinnamon swirl. This cake keeps well in the refrigerator, but bring it to room temperature before enjoying it for the best flavor and texture.
      NotesI use and recommend flour-based baking spray for bundt pans, such as Baker’s Joy. It’s quick and easy, and removes the messy step of flouring the pan.

      Keyword breakfast cake, brown sugar, brunch cake, cinnamon cake batter, cinnamon roll bundt cake, cinnamon swirl bundt cake, cream cheese frosting, mini bundt cakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Banana Chocolate Chip Cake with Peanut Butter Frosting

      ha scritto per te

      Banana Chocolate Chip Cake is moist and tender beyond words! It’s easy to make and so indulgent with three layers of chocolate-speckled banana cake covered with whipped peanut butter frosting.

      Here’s something totally delicious and good for celebrating any happy occasion. This Banana Chocolate Chip Cake is super moist and delicious, made with 2 cups of mashed overripe bananas. I make banana bread often – mostly because I love it. But also because my husband buys bananas weekly to eat with his morning oatmeal. He only likes them when they’re a little green. (Which, I will never understand.) And once they develop brown spots, they’re left to languish on the countertop. I often use the leftover bananas to make my favorite Easy Banana Bread. These days, I always swap in mini chocolate chips for the nuts.
      That’s what drew me to this recipe. The banana and chocolate chip combo is a true favorite of mine. But add creamy peanut butter flavor to the mix? What more could you ask for. First spotted on Epicurious, I’ve adapted the recipe to fit three 8-inch cake pans. And given it distinctive studded décor simply by lining up chocolate chips on the outside of the frosted cake.

      Use Overripe Bananas
      Be sure to use very ripe or overripe bananas for the most flavorful cake with a moist crumb and balanced sweetness. But what if you want to make this cake, and don’t have time to wait for bananas to ripen? There are easy ways to ripen bananas in just a few minutes in the microwave, or about 20 minutes in the oven. See the recipe notes for these instructions.

      The flavor of this cake is just, outstanding. The cake layers are soft and tender – totally reminiscent of banana bread. But it’s the whipped peanut butter frosting that really puts this cake over the top. It doesn’t have much powdered sugar in it compared to other buttercreams. Yes – it’s sweet. But not as sweet as you might expect!

      The Cake Batter
      Start by creaming together butter, sugar and a little brown sugar until light and fluffy. Then, add in eggs and vanilla, followed by the dry ingredients, beating on low speed just until blended.
      Incorporate mashed overripe bananas and sour cream into the batter, mixing well to combine. You may notice my mashed bananas look really dark in the picture above – and that’s okay! When you mash bananas, you break down their cellular structure, exposing their contents to air. This exposure accelerates the enzymatic browning process that naturally occurs in bananas. While this may not be pretty to look at, it is harmless and does not affect the taste or nutrients.
      Finally, gently fold the mini chocolate chips into the cake batter.

      Bake in 8″ Cake Pans
      Prep three 8-inch cake pans. Grease them and then line the bottoms with parchment circles. Divide the batter between the pans. Then smooth the tops of the batter to ensure an even bake. Place them in a preheated 350°F oven and bake 35-40 minutes. As the cakes bake, the natural sugars from the bananas will work their magic, giving the cakes a beautifully deep brown color.
      When the cakes test done with a toothpick, remove them from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks, peel away the parchment circles, and cool completely.

      Make the Peanut Butter Frosting
      Beat together 1 cup of room temperature butter and 2 cups of peanut butter. Use the creamy shelf-stable kind of peanut butter. Add in just 1 1/2 cups of powdered sugar and a splash of vanilla. (Or perhaps a dash of bourbon – I’m also a huge peanut butter-bourbon fan.) Whip until smooth, creamy, and fluffy.

      Assemble the Cake
      Place one cake layer on a cake board or serving platter and generously spread a layer of peanut butter frosting on top. Repeat with the remaining layers, then frost the entire cake. Be sure to reserve about 1 cup of buttercream for a piped border on top.

      Add the Chocolate Chip Decors
      This part looks more complicated than it is. Begin by ensuring the cake is well-chilled and the frosting is set. Using a soft tailor’s measuring tape as a guide, evenly space chocolate chips around the bottom edge of the cake in 1″ increments. Continue adding rows of chocolate chips, staggering them slightly above the previous row, until the entire outside of the cake is adorned with rows of chips. The measuring tape can help ensure even spacing at the start, but feel free to eyeball it once you get the hang of it. Also, if you’re slow at getting the chips on, the frosting will begin to soften. So you may need to re-chill the cake between rows.

      Pipe a Buttercream Border
       Using a large closed star tip (Ateco #849) and leftover peanut butter frosting, pipe a border of swirls around the top edge of the cake. Immediately sprinkle the swirls with mini chocolate chips.

      Storage
      This cake stores well in an airtight container such as a cake keeper. Or covered in plastic wrap and stored in the refrigerator for several days. Just be sure to bring it to room temperature before serving to ensure the flavors and textures are most developed.

      This Banana Chocolate Chip Cake with peanut butter frosting is perfect for almost any occasion, whether it’s a casual gathering, a birthday, or even Father’s Day (my dad is going to love this!). It’s certainly a crowd-pleaser, which is a good thing because there’s plenty to go around!
      Related recipe: Easy Banana Bread

      Banana Chocolate Chip Cake with Peanut Butter Frosting

      Heather Baird

      This Banana Chocolate Chip Cake with Peanut Butter Frosting is both easy to make and irresistibly delicious! You’ll need 4 large overripe bananas for this recipe, which will yield the 2 cups of mashed banana needed for this recipe.Use shelf-stable peanut butter for the 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 minutes minsCook Time 35 minutes mins1 hour 30 minutes cool/chill time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 16

      Equipment8″ cake pans (3)Decorator piping baglarge closed star decorator piping tip Ateco 849
      Ingredients US CustomaryMetric Banana Chocolate Chip Cake Layers1 cup unsalted butter room temperature1 1/2 cups granulated sugar1/2 cup light brown sugar packed3 large eggs2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking soda2 teaspoon kosher salt2 cups mashed overripe bananas about 4 large bananas1 cup sour cream1 2/3 cups mini chocolate chips one 10 oz. bagPeanut Butter Frosting1 cup unsalted butter at room temperature2 cups creamy peanut butter1 1/2 cups powdered sugar2 teaspoons vanilla extract1 cup semisweet chocolate chips2-3 tablespoons mini chocolate chips
      Instructions Banana Chocolate Chip Cake LayersPreheat oven to 350°. Grease three 8-inch round cake pans with shortening or cooking spray and line bottom of pans with parchment rounds.In the bowl of an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.In a medium bowl, whisk the flour, baking soda, and salt together. Add the flour mixture to the creamed ingredients. Combine on low speed until just incorporated. Add the mashed bananas and sour cream. Beat until just combined. Beat in the mini chips on low speed.Divide the batter evenly among the prepared pans. Smooth evenly.Bake for 35-40 minutes, or until a toothpick tester inserted near the centers of the cake comes out clean. Cool the cakes in the pans for 10 minutes then turn out onto wire racks to cool completely.Peanut Butter FrostingCombine the butter and peanut butter in the bowl of an electric fitted with the whip attachment. Beat until well combined. Add the powdered sugar. Mix until incorporated. Add the vanilla extract. Beat for 2-3 minutes until a fluffy buttercream forms.AssemblyPlace a cake layer on a serving plate or cake board. Place about 2/3 cup of the buttercream on top; spread evenly on the cake. Add the second cake layer on top of the first; repeat frosting step. Top with the third cake layer and cover the top and sides of the cake with an even layer of frosting. Place leftover frosting (about 3/4 cup to 1 cup) in a piping bag fitted with a large closed star decorator tip (Ateco #849); set aside. Refrigerate cake until firm, about 30-45 minutes.Using a tailor’s measuring tape as a guide, evenly space chocolate chips around the bottom edge of the cake in 1″ increments. Continue pressing rows of chocolate chips into the sides of the cake, staggering them slightly above the previous row, until the entire outside of the cake is adorned with rows of chips.Using the bag of leftover buttercream, pipe a border of swirls around the top edge of the cake. Immediately sprinkle the swirls with mini chocolate chips.
      NotesWhat to expect: This cake is supremely moist, reminiscent of banana bread but perhaps not as dense. It’s studded with mini chips throughout the sponge which offers a touch more sweetness. The peanut butter frosting is rich but not overly sweet. Overall the cake is flavorful and easy to make.
       
      How to Quickly Ripen Bananas

      Oven Method: Preheat oven to 300°F. Place unpeeled bananas on a baking sheet. Bake for 15-20 minutes (sometimes longer depending on the level of under-ripeness) until the skins turn completely black. Remove the bananas and cool before handling. Peel and mash bananas for this recipe.
      Microwave Method: Place unpeeled bananas on a microwave-safe plate. Use a knife to poke holes in the skins to allow steam to escape (don’t skip this step or they will explode!). Microwave at 100% power for 30 seconds. The skins should begin to develop dark spots. Continue to microwave in 30 second increments, checking the progress by monitoring the color. Also use a thick towel or pot holder to gently squeeze the bananas. They should be very soft. The bananas are ripened with the skins are completely blackened and feel soft when gently squeezed. 

      This recipe was adapted from Epicurious. 

      Keyword banana cake, banana chocolate chip cake, birthday cake, brown sugar, easy recipe, father’s day dessert, mashed bananas, mini chocolate chips, peanut butter frosting, semisweet chocolate chips, sour cream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Mojito Cupcakes

      ha scritto per te

      The classic mojito cocktail gets a dessert makeover with these fresh-tasting Mojito Cupcakes. They’re infused with zesty lime flavor, fresh mint, and rum.

      As the days get longer and warm weather settles in, I find myself craving something fresh and zesty to match this sunny season. These Mojito Cupcakes are just the thing! They’re bursting with flavors of lime zest and fresh mint. There’s something unique and refreshing about using real mint leaves in the batter. It infuses the cupcakes with a genuine herbal essence that simply cannot be replicated with extracts. I’m tempted to call them gourmet, if cupcakes can be considered as such.
      The lime Swiss meringue buttercream topping is delicately flavored with lime zest and lime juice. This meringue-based frosting is less sweet than American buttercream and so silky smooth. It really is a wonderful complement to the moist mojito cupcake.

      The mojito is a beloved Cuban punch that is now mostly served as a highball drink. It has a rich history dating back to the 16th century. Originating in Havana, this zesty cocktail is crafted with rum, sugar, lime juice, soda water, and mint leaves. (Read more about the history of the mojito right here.) Its crisp and invigorating flavor has made it a favorite the world over.

      Make the Mojito Cupcake Batter
      First, cream together the butter and sugar until light and fluffy. Add eggs, and then incorporate freshly grated lime zest, finely chopped mint leaves, and a splash of rum into the mixture. Alternate the dry ingredients (flour, baking powder, salt) with sour cream to create a smooth and flavorful batter. The sour cream keeps this cupcake super moist and adds a nice tang!

      Bake at 350 325°F
      Unlike most cupcake recipes, these mojito cupcakes are baked at a slightly lower temperature of 325°F to ensure they remain moist and tender. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

      Cool the Cupcakes
      Once baked, the cupcakes should be pale on top with light speckling from the fresh mint. Transfer the cupcakes to a wire rack to cool completely. Next, get started on the Swiss meringue buttercream.

      Make the Lime Swiss Meringue Buttercream
      Cook the egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches between 140-160°F. Egg whites are considered fully cooked at about 144°F and the sugar should be melted by the time it reaches that temperature. But you can test the mixture by rubbing it between your fingers. If you feel sugar granules, keep cooking. If not – it’s ready! Beat the mixture in a mixer fitted with the whip attachment until stiff peaks form.
      Switch to the paddle attachment, then gradually add room temperature butter one cube at a time. Using the paddle attachment knocks out the air bubbles in the buttercream and makes the frosting silky-smooth for piping and frosting.

      Add Lime Zest and Lime Juice
      Add freshly grated lime zest, lime juice, and a touch of green food coloring to the bowl. Mix well until a consistent lime green hue is achieved. Chefmaster Neon Brite Green Food Color is a great choice for that signature mojito green color. Omit the food color if you prefer, and you’ll have a buttercream that is lightly speckled with green lime zest throughout – still very pretty!

      Frost the Cupcakes
      Once the cupcakes are cooled, top them with a generous swirl of lime Swiss meringue buttercream. Use a large closed star piping tip to achieve beautiful swirls and peaks. (Ateco #849) Or, if you’re not into piping, just dollop on a big scoop of frosting and swirl it around with the back of a spoon.

      Garnish the Cupcakes
      Decorate the mojito cupcakes with some sweet, edible flourishes. Sprinkle white nonpareils over each cupcake for a sparkling, bubbly effect. They also give the cakes a satisfying sugar crunch! Then, crown each cupcake with a fresh mint sprig. Add the mint just before serving – it will wilt over the course of a few hours.

      These cupcakes have wonderful, complex flavor thanks to the fresh mint in the batter. It’s so different than the flavor of mint extract (which can be overpowering). These cupcakes are zesty, herbaceous, and fresh-tasting.

      With their unique lime-mint-rum flavor, they definitely fall in the ‘gourmet’ category. I could see these being served at cocktail parties and other formal events, such as wedding receptions and even corporate events. But that doesn’t mean they’re not ideal for casual affairs, like outdoor barbeques, beach parties or lounging at the lake.
      These are a must for mojito cocktail-lovers. They really capture the essence of the cocktail, but in cake form! Enjoy!
      Related recipe: Coconut Lime Margarita Cake

      Mojito Cupcakes

      Heather Baird

      Mojito Cupcakes are inspired by the classic highball cocktail. Made with fresh mint, lime zest, and rum in the cake batter. A tall swirl of lime Swiss meringue buttercream is the crowning touch to each cake, with a sprinkle of white nonpareils to mimic the drink’s bubbly nature. This recipe calls for 1/2 cup fresh mint, which can be confusing to measure – so here’s how. Pick mint leaves from their stems and lightly pack them into a 1/2 cup measure, then chop them finely. You’ll also need 3 fresh limes for the lime zest and lime juice. However, sometimes limes from the grocery store are not juicy and too dry to yield enough juice. If this happens to you, bottled lime juice will work well as a replacement for fresh. Please note these cupcakes bake at a lower temperature of 325°F.

      #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 minutes minsCook Time 35 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 55 minutes mins

      Course DessertCuisine American, Cuban

      Servings 12

      EquipmentCupcake pan12 paper cupcake linersDecorator piping bag disposable or reusablelarge closed star piping tip such as Ateco #849
      Ingredients US CustomaryMetric Cupcakes1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon fine grain sea salt1/2 cup unsalted butter at room temperature1 cup granulated sugar2 large eggs3 tablespoons rum light or dark2 teaspoons lime zest from 1 lime1/2 cup fresh mint finely chopped1/2 cup sour creamLime Buttercream and Decors5 egg whites1 cup granulated sugar2 cups unsalted butter at room temperature (4 US sticks)4 teaspoons lime zest from 2 limes3 tablespoons fresh lime juice1/4 teaspoon neon Green soft gel food color I used Chefmaster brand3 tablespoons white nonpareils or Swedish pearl sugar12 fresh mint sprigs
      Instructions CupcakesPreheat the oven to 325°F. Line a cupcake tin with 12 paper liners.Whisk together the all-purpose flour, baking powder and salt in a medium bowl.In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition.Add the rum, lime zest and chopped fresh mint. Mix well to combine.Add the flour mixture alternating with the sour cream to the creamed mixture. Mix well after each addition. Begin and end with the flour mixture.Portion the batter evenly between the cupcake cavities and bake for 18-20 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean.Cool in the pans for 3 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the lime buttercream.Lime 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 (140-160°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 smooth, about 5 minutes.Mix in the lime zest. With the mixer running on low speed, add in the lime juice one tablespoon at a time. Add the green food color and mix again until a consistent green hue is achieved. Scrape down the bowl and mix again briefly.Transfer the buttercream to a piping bag fitted with a large open star piping tip, such as Ateco #849. Top each cupcake with a large swirl of the buttercream.Immediately sprinkle on the white nonpareils. Add fresh mint sprigs to each cupcake just before serving.
      NotesWhat to expect: These cupcakes have wonderful, complex flavor thanks to the fresh mint in the batter. It’s so different than the flavor of mint extract. These cupcakes are zesty, herbaceous, and fresh-tasting. The rum in the batter bakes out, leaving behind the flavor of rum but none of the booze. The Swiss meringue buttercream is lightly sweet and tangy with fresh lime zest. The nonpareils can be optional, but provide texture with their sugar crunch.
      Storage: Store leftover mojito cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture.
       

      Keyword cockail-inspired cupcakes, fresh lime, fresh mint, fresh mint leaves, gourmet dessert, lime Swiss meringue buttercream, lime zest, Mojito Cupcakes, mojito cupcakes recipe, rum

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Orange Bubble Bread

      ha scritto per te

      Orange Bubble Bread will be the latest and greatest addition to your brunch menu. This yeasted pull-apart loaf is infused with a triple dose of zesty orange flavor.

      Here’s something different for your breakfast or brunch lineup. Orange Bubble Bread. It’s a yeasty loaf of pull-apart bread ‘bubbles’ made of orange sugar-coated dough. I first saw this recipe in an old Cooking Light ‘Best Of‘ cookbook. It was formulated for use in a bread machine. Because I don’t have the counterspace or room in my cabinets to store a bread machine, this recipe sat bookmarked for about 8 years. As I’ve searched for new spring recipes with bright flavors, this bread came to mind. I decided it was time to re-work the recipe sans bread machine.
      Honestly, I don’t know why I waited so long! It wasn’t that hard to figure out following the basics of blooming yeast and mixing dough. Because of its interactive pull-apart nature, it’s perfect for informal get-togethers where sticky fingers and hands-on enjoyment are all part of the fun. (Such as a lazy Sunday brunch with friends and family.) And it’s so deliciously soft and yeasty! In the words of my BFF “It tastes like an orange sugar doughnut!”.

      What is Bubble Bread?
      Bubble bread, much like its cousin monkey bread, is a sweet yeasted loaf that’s baked to golden brown perfection in a tube or bundt pan. It’s composed of small pieces of dough rolled into balls. Which creates a bubbled look when baked. Each dough ball is rolled in melted butter and coated in a flavorful orange sugar mixture. The baked loaf is covered with a simple orange confectioners’ glaze while still warm. Speaking of, it’s best served warm, because that’s when it’s at peak flavor and soft texture.

      Make the Yeast Dough
      Bloom the yeast in a mixture of warm milk, water, melted butter, and a touch of sugar. This creates the perfect environment for the yeast to activate and work its magic. Once frothy, add in additional sugar, eggs, flour, and a generous amount of orange zest for that citrusy punch. I used my stand mixer and dough hook, but if you prefer the therapeutic act of kneading by hand, then that works too. Knead until the dough is soft yet elastic.

      Shape the Dough
      Divide the dough into 24 equally sized pieces. Then, roll each piece into a ball (see video for technique). I will admit, not all of my dough balls were exactly even. But everything turned out alright in the end. (No perfectionism necessary!) Cover the dough balls in plastic wrap so they don’t dry out.

      Make the Orange Sugar Coating
      The signature flavor of Orange Bubble Bread comes from its irresistible orange sugar coating. Mix together freshly grated orange zest with sugar until thoroughly combined. Large navel oranges are ideal for this recipe, because they provide ample skins for zesting. But you can use whatever orange variety you have on hand. Rub the zest into the sugar using your fingertips to really disperse the orange oil into the sugar. It smells so good! Just like aromatherapy in the kitchen.

      Coat the Dough Balls in Orange Sugar
      One by one, dip each dough ball in melted butter. Then dip it into the orange sugar mixture. This double-dipping ensures that the sugar sticks to the dough. The result is a caramelized, golden exterior once baked. Arrange the coated dough balls snugly in the tube pan or bundt pan. I used an 8-inch angel food cake pan but you can also use a bundt pan. If using a bundt pan, then choose one without a lot of detail. A plain fluted one will work just fine.

      Rise and Bake
      Cover the pan with plastic wrap. Allow the assembled dough balls to rise until doubled in size. Then, bake at 350°F for 40-45 minutes, or until the bread is golden brown and an instant-read thermometer registers 190°F for the internal temperature.

      Make the Orange Glaze
      In a small bowl, combine powdered sugar, freshly squeezed orange juice, and more orange zest. Whisk together until well combined. Drizzle the warm loaf with the glaze, allowing it to seep into every crevice. Use a pastry brush to coat the entire bread loaf with the orange glaze.

      Serving Suggestions
      Once glazed you can pick off individual dough pieces for bite-sized treats. Or you can cut the bread into slices. Here are some ways I like to enjoy this bread:

      Breakfast: Serve warmed pieces of Orange Bubble Bread alongside a cup of freshly brewed coffee or a glass of freshly squeezed orange juice. Pair it with scrambled eggs and crispy bacon for a bountiful and satisfying breakfast. My husband loves a slice covered with salted butter and drizzled with honey for both breakfast and dessert.
      Brunch: Serve the loaf as the table centerpiece alongside savory fare. It’s something sweet to offer instead of waffles or cinnamon rolls. You can also arrange slices on a platter alongside assorted jams and jellies (and of course, marmalade!) Complement the citrusy flavors with a pitcher of mimosas or a refreshing citrus salad.
      Dessert: For a decadent dessert, serve slices of Orange Bubble Bread warm with a scoop of vanilla ice cream. The contrast of warm, citrus-infused bread with cold ice cream is SO GOOD!

      We’ve really enjoyed eating this bread for practically every meal! Breakfast and dessert especially, but also whenever we’ve craved a sweet bite. I’m almost certain it will be making an appearance later this year, when winter citrus is at its most sparkling. But for now, it’s a real contender for Mother’s Day brunch!

      Related recipe: Pepperoni Pizza Monkey Bread

      Orange Bubble Bread

      Heather Baird

      This Orange Bubble Bread is bursting with citrus flavor, and it’s bound to become your new favorite brunch addition. Baked to golden perfection and drizzled with a zesty orange glaze, this sweet yeasted bread is perfect for breakfast, brunch, or dessert. It can be eaten as pull-apart bread or you can slice it into pieces. This recipe requires lots of orange zest! Purchase 3 large navel oranges to cover all of your zest and juice requirements for this bread. If available, choose unwaxed organic oranges. Use a microplane grater or the smallest holes on a box grater to get the finest shreds of orange zest for this recipe.

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      Prep Time 30 minutes minsCook Time 40 minutes mins90 minutes rise time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 40 minutes mins

      Course Bread, Breakfast, BrunchCuisine American

      Servings 12

      Equipment8 or 9 inch nonstick tube pan or bundt pan
      Ingredients US CustomaryMetric Bloomed yeast mixture1 cup whole milk1/4 cup water4 tablespoons unsalted butter1 tablespoon granulated sugar2 1/4 teaspoons active dry yeastYeast dough1 large egg1/2 cup granulated sugar1 teaspoon fine grain sea salt1 tablespoons grated orange zest4 cups all-purpose flourOrange sugar coating1/2 cup granulated sugar1 tablespoon grated orange zest1/4 cup unsalted butter meltedOrange glaze1 cup powdered sugar3 tablespoons orange juice freshly squeezed2 teaspoons grated orange zest
      Instructions Bloomed yeast mixturePlace the milk, water, and butter in a small saucepan and heat until melted. Let cool to 110°-115°F. Pour the mixture into the large bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and stir with a spoon to combine. Stir in the yeast. Let stand until bloomed and foamy, 5-7 minutes.Yeast doughTo the bloomed yeast mixture, add the egg, sugar, and salt. Mix until combined. Mix in the orange zest. Add half of the flour and stir with the paddle attachment to form shaggy dough. Add about 1/2 cup flour more to the bowl and switch to the dough hook. Knead until the dough is consistent and elastic. If dough is lax and very sticky, add more flour a little at a time. You may not need to use all of the flour. Knead for 5 minutes. The dough should be soft and elastic, and just a little sticky. Place the dough into a greased bowl and turn over to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.Deflate dough and turn out onto a lightly floured surface. Cut into 24 even pieces. (To do this, I shape the dough into a round disk, and then cut into four pieces. Cut each quarter in half, and then each half into 3 pieces for 24 portions. See video for technique.) Roll each dough piece under a cupped hand into balls; cover dough with plastic wrap so the balls don’t dry out.Orange sugar coatingIn a medium bowl, combine the granulated sugar and orange zest. Mix well using your fingertips to rub the zest into the sugar. The sugar should turn orange from the orange oil in the zest.Grease an 8 or 9-inch nonstick tube pan or bundt pan with cooking spray.Place the bowl of melted butter in close proximity to the bowl of orange sugar. Dip each dough ball first into the melted butter, then into the orange sugar. Roll until the ball is coated and transfer to a greased tube pan. Repeat the process, arranging the balls in an even layer in the bottom of the pan, and then arranging a ring of dough balls on top of the first layer. Cover and let rise in a warm place free from drafts, about 45 minutes, or until doubled in size.Preheat the oven to 350°F.Bake the bread for 40-50 minutes, or until golden brown. You can check done-ness with an instant read thermometer, which registers an internal temperature of 190°F when cooked through. Keep in mind that baking times will vary according to the size pan you use. Using an 8-inch pan will take closer to 50 minutes, whereas a 9-inch bundt pan will bake slightly quicker.Cool in the pan 5 minutes. Turn the bread out of the pan and then stand it back upright. Cool 15 minutes.Orange glazeCombine the powdered sugar, orange juice, and orange zest in a small bowl and whisk to combine. Pour the glaze over the warm bread. Brush excess glaze over the outside of the bread using a pastry brush. Serve the bread warm. See notes for re-heating instructions.
      NotesWhat to expect: This bread has an orange zest-speckled interior that is soft and lightly sweet. The exterior has a caramelized orange sugar coating. The entire loaf is glazed with a zesty orange glaze made with orange juice and orange zest. It’s a bright-tasting loaf that makes a wonderful breakfast or brunch. Serve it warm for best flavor and texture.
      Baking Pan: If you use an angel food cake pan with a removable bottom as I did, place the pan on a parchment-covered baking sheet and bake the bread on the baking sheet. This will catch any oil or sugar that may seep out (this was minimal). A better choice is a standard-size 9-inch nonstick bundt pan. The bread can also be baked in one even layer in a 10-inch round cake pan, however the baking time will be much reduced (30-35 minutes).
      Reheating Instructions
      Microwave Method: Place individual slices of Orange Bubble Bread on a microwave-safe plate and cover them loosely with a damp paper towel. Microwave on high for 20-30 seconds, or until warmed through. Be careful not to overheat, as this can make the bread tough or dry.
      Oven Method: For larger portions or the entire loaf, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil to prevent it from drying out and place it on a baking sheet. Heat in the oven for 10-15 minutes, or until warmed through. This method ensures even heating and helps to retain moisture.

      Keyword active dry yeast, all purpose flour, brunch recipe, bubble bread, confectioners’ sugar, dessert bread, monkey bread variation, mother’s day brunch, orange bubble bread, pull-apart bread, whole milk, yeasted bread recipe

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    • in Recipes

      Classic Carrot Cake

      ha scritto per te

      With its moist crumb and creamy frosting, Classic Carrot Cake is a beloved dessert that’s perfect for celebrating the arrival of spring.

      Skies are bluer, grass is greener, and I think we all can let out a collective sigh that winter is in the rear-view. In fact, there’s been a real spring-fling happening in my kitchen already! This Classic Carrot Cake has been on the agenda for a while, and I’m so happy to finally share it with you. It’s absolutely loaded with sweet grated carrots and chopped walnuts. It also has a little crushed pineapple in the batter. Which, along with the grated carrots, makes for a truly moist crumb. It’s an anytime kind of cake, but especially good for spring occasions.
      And what about those cute candy carrots on top!? If ever there was a time to break out the marzipan, it is now just in time for Easter (one of the more important candy holidays, second only to Halloween). The carrots are fun to make and not difficult at all! See the video a little further down, just before the recipe, for the carrot-making technique in action.

      The Origins of Carrot Cake
      So, how did we get here, putting carrots into cake? I think we can all agree that the natural sweetness of carrots has an affinity for confections. Putting them into cake just makes sense. Which is probably why it has been a practice since the middle ages when carrots were used in place of expensive sugar. The more modern version of carrot cake gained popularity during World War II, when rationing made sugar scarce. Although, some wartime carrot cakes were more scone-like than the moist tender cakes we know and love today. No doubt the cake reached its full potential (and deliciousness!) in more plentiful times.

      Make the Carrot Cake batter
      Begin by adding vegetable oil (I like sunflower oil) to the bowl of an electric mixer. This cake is oil-based, which helps it retain its moist crumb. Add granulated sugar, salt, eggs, ground cinnamon and ground ginger, baking powder and baking soda. Beat it all together (with a paddle attachment, if you have one) until the mixture is smooth. Then, add in all-purpose flour and mix until well blended.
      Now, for the carrots! Grate carrots finely to feather-like shreds on a box grater. Or, you can use the grater attachment on your food processor to make speedy work of it. This cake requires 3 cups of grated carrots, or about 8 whole medium carrots (326g, if you’d like to weigh them). At this stage, also add in 1 cup of toasted chopped walnuts (or pecans), and 1/2 cup drained crushed pineapple. Mix them in on low speed until dispersed throughout the batter.

      Divide the batter between three round 8″ pans. Or you could use two 9″ round cake pans if you prefer. Bake the cakes for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. Cool for 7-10 minutes in the pans.

      Turn the cakes out on wire racks to cool completely. This is important! Because cream cheese frosting is extremely meltable. Even if the cake is just barely warm, it will loosen the consistency of the frosting.

      Make the Cream Cheese Frosting
      You may recognize the cream cheese frosting from my Italian Cream Cake recipe. It’s my favorite cream cheese frosting recipe, because it tastes delicious and holds its shape for spreading and piping. Beat together 16 oz. cream cheese, 1/2 cup of butter and 8 cups confectioners’ sugar. Add a splash of vanilla extract and beat until smooth – that’s it!

      Frost the Cake
      Once the cake layers have cooled completely, it’s time to frost! Place one layer on a cake board or serving plate and spread a generous amount of cream cheese frosting on top. Carefully place the second layer on top and add more frosting; spread evenly. Frost the top and sides of the cake until fully covered with a thin crumb coat of frosting. Chill 20 minutes, and then cover the cake with a second coat of frosting.

      Make the Marzipan Carrots
      For an extra-special touch, make some homemade marzipan carrots. They’re not only cute, but they’re tasty, too! You’ll need 8 oz. of ready-made marzipan, which can be found at most grocery stores in the baking aisle. Or, if you can’t find marzipan, almond paste will work (such as Solo brand).
      With gloved hands, tint the marzipan with orange gel food color and knead together to combine. Divide the marzipan into 8 equal balls, 1 oz. each. Next, roll each ball into a carrot shape under your palm. See the video just before the recipe card for the technique. Use the back of a butter knife to lightly press lines onto the surface of the marzipan carrot. Lastly, poke a hole in the blunt end of the carrot and insert a stem of fresh flat-leaf parsley for the carrot tops.

      If you’re making this cake in advance, wait to garnish the marzipan carrots with the parsley until just before serving. The parsley looks best fresh because it does wilt a little over time (curly parsley would also work, and may stay fresher longer). Affix each carrot on top of the cake with a little leftover cream cheese frosting.

      How to Store the Carrot Cake
      To keep your carrot cake fresh and moist, store it in an airtight container in the refrigerator. Or well-covered with plastic wrap. Make sure to let it come to room temperature before serving for the best taste and texture.
      Freezing Instructions
      This Classic Carrot Cake can also be frozen for longer storage (without the marzipan carrots). Just wrap the frosted chilled cake in plastic wrap and then aluminum foil before placing it in the freezer. It will keep for 3 months. To thaw, transfer the wrapped frozen cake to the refrigerator and let thaw overnight. Slow is the way to go here. Because the cream cheese frosting can become a little runny if it thaws too fast at room temperature. Also, if you’re planning to freeze the cake – do not substitute nonfat or low fat cream cheeses (also Neufchatel cheese) for the frosting. The high fat content in regular cream cheese is what helps it keep well in the freezer.

      If you’re looking for the quintessential Classic Carrot Cake recipe with cream cheese frosting – this may be your winner. It’s timeless, and always a crowd-pleaser. The supremely moist crumb holds a wealth of carrots, nuts, and crushed pineapple. However, if you’d like to mix things up, you can find instructions for adding raisins and shredded coconut in the recipe notes. Happy Spring!

      Related recipe: Carrot Cake Cupcakes

      Classic Carrot Cake

      Heather Baird

      This traditional carrot cake is a timeless favorite with a moist crumb and flavor bursting with the natural sweetness of grated carrots. Topped with a decadent cream cheese frosting, a slice is the perfect accompaniment to a cup of coffee or tea. I’ve used English walnuts in this recipe, but pecans could also be used. The crushed pineapple can be replaced with an equal amount of raisins, if you prefer. See recipe notes for other variations and substitutions.

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      Prep Time 45 minutes minsCook Time 35 minutes minsTotal Time 1 hour hr 20 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch cake pans, 3
      Ingredients US CustomaryMetric Carrot cake layers1 1/2 cups vegetable oil or sunflower oil2 cups granulated sugar1 teaspoon fine grain sea salt4 large eggs1 tablespoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 1/2 teaspoons baking powder1/2 teaspoon baking soda2 cups all-purpose flour1 cup chopped toasted walnuts1/2 cup drained crushed pineappleCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature8 cups confectioners’ sugar2 teaspoons vanilla extract1/2 cup chopped walnuts toastedMarzipan carrot decors8 oz. prepared marzipanOrange gel food color8 sprigs flat leaf parsley with long stems
      Instructions Carrot cake layersPreheat the oven to 350°F. Lightly grease three 9” round cake pansIn the bowl of an electric mixer, combine the oil, sugar, salt, eggs, cinnamon, ginger, cloves, baking powder, and baking soda. Mix well to combine. Add the flour and mix until just combined.Add in the grated carrot, nuts, and crushed pineapple. Mix until just blended.Divide the batter between the three pans. Bake for 35-45 minutes, or until a toothpick tester inserted near their centers comes out clean, or with a few moist crumbs attached. Allow the cakes to cool 7-10 minutes in the pans, and then turn out to a wire rack to cool completely.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 generous layer of frosting; stack another layer and frost. Top with the third cake layer. 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. Immediately press the chopped walnuts onto the bottom edge of the cake. Reserve any small amount of leftover frosting for attaching marzipan carrots to the top of the cake.Marzipan carrotsPlace the marzipan in a bowl and add in 1/4 teaspoon of orange gel food color. Knead with gloved hands until the marzipan is consistently orange. If the color is not rich enough, knead in a little more color. The marzipan should not be sticky because of the naturally present almond oil in the dough, but if you find the mixture sticky, knead in a little powdered sugar.Roll the orange marzipan into 8 equal walnut-sized balls (1 oz. each). Place a ball on a flat work surface, from the center of the ball, roll it under your palm until one side becomes cone-shaped/pointed. Roll into a carrot shape to 4” length. Use the back of a butter knife to make lines in the marzipan carrot (see video for method). Repeat with remaining marzipan balls.Use a toothpick to make a small deep hole in the blunt end of each marzipan carrot. Insert a sprig of parsley into each hole for the carrot greens.Use leftover frosting, to attach the carrots to the top of the cake. Place carrots around the top edge of the cake in a radiating fashion with the pointed ends of the carrots meeting in the center of the cake.
      NotesWhat to expect: This cake is supremely moist with the classic carrot cake texture, lightly spiced flavor, and sweetness from grated carrots. The cream cheese frosting is a wonderful creamy contrast to the textured interior. 

      Grate Fresh Carrots: For the best flavor and moisture, use freshly grated carrots rather than pre-packaged ones. This ensures that the carrots are at their peak freshness and will impart the best flavor to the cake.
      Inclusions and Substitutions: In place of the walnuts and crushed pineapple, which equals 1 1/2 cups combined, you may add in any combination of add-ins you like, such as raisins, coconut, and nuts. Just keep all the add-ins to 1 1/2 cups total.
      Drain Excess Liquid from Pineapple: If using canned crushed pineapple, drain it first, then measure to 1/2 cup before adding it to the batter. Too much liquid can make the cake soggy.
      Toast the Walnuts: Toasting the walnuts before adding them to the batter enhances their nutty flavor and adds a delightful crunch to the cake. Simply spread the walnuts on a baking sheet and bake at 350°F in a preheated oven until fragrant, about 5-7 minutes.
      Chill the Cake Before Frosting: For easier assembly and frosting, chill the cake layers in the refrigerator for about 30 minutes before adding the cream cheese frosting. This helps firm up the cake and prevents the frosting from melting.
      Add the Parsley to the Marzipan Carrots Last: The marzipan carrots can be sculpted and pierced with their toothpick holes then assembled on top of the cake in advance. But hold off inserting the parsley stems for the carrot greens until just before serving the cake. The parsley will wilt slightly over the course of about 2 hours.

      See blog post for freezing and thawing instructions.
      The cake layers for this recipe were adapted from King Arthur’s Carrot Cake. 

      Keyword carrot cake, classic carrot cake, cream cheese frosting, crushed pineapple, english walnuts, grated carrots, homemade carrot cake, marzipan carrots, spring dessert, traditional dessert

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