Category Archives: CAKES/CUPCAKES

BANANA SPLIT CUPCAKES

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1/2 cup unsalted butter, room temperature
1 cup sugar
2 lg eggs
1/2 cup strawberry yogurt
1 tsp baking soda
2 cups flour
1 cup mashed bananas (about 2 bananas)
1/2 cup macerated strawberries
1/2 cup dried pineapple, loosely chopped
1/2 cup chocolate chips
1/2 cup walnuts, loosely chopped

preheat oven to 350°.

cream butter & sugar in a lg bowl.

mix in eggs, yogurt, flour & baking soda.

stir in bananas, strawberries, pineapple, chocolate chips & walnuts.

fill cupcake liners 3/4 full.

bake for 25 minutes or until the tops bounce back when lightly touched.

BANANA WHIPPED CREAM FROSTING

1 cup heavy whipping cream
1/4 cup sugar
1 over-ripe banana, mashed*
chocolate syrup, to taste
1/2 cup bananas, thinly sliced
18 cherries, pitted

*a non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft, but not liquid), then letting it return to room temperature.

whip heavy cream & sugar until light & fluffy.

mix in mashed banana until just combined.

frost cupcakes.

drizzle with chocolate syrup.

top with walnuts, banana slices & a cherry.

makes 18 cupcakes

MEXICAN BROWNIE BOTTOM CHEESECAKE

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FOR THE CRUST:

1/2 cup butter, cut into pieces
4 oz unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
2 tsp cinnamon
1/2 tsp cayenne pepper (optional)
1 pinch salt
1/2 cup chocolate chips (milk OR semisweet), optional

FOR THE FILLING:

3 (8 oz) pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
1 tbs cinnamon
1/2 cup sour cream
3 eggs
cayenne (OR cinnamon), for top garnish

preheat oven to 350°. spray an 8″-9″ springform pan with pam.

to prepare crust: melt the butter over medium-low heat. when the butter is melted, reduce heat to low & add chocolate, stirring constantly until melted. remove from heat & stir in sugar. add eggs one at a time, mixing between each addition. add vanilla. stir in the flour, cinnamon, cayenne, & salt. stir vigorously for 30 seconds until batter is smooth. stir in chocolate chips, if using.

pour batter into prepared pan & bake for 30 minutes, until center is barely set. remove from oven & allow to cool. store at room temperature until filling is ready.

reduce oven heat to 325° or preheat again, if necessary.

to prepare filling: mix cream cheese, sugar, cinnamon, & vanilla with mixer until well blended, scraping down the sides of the bowl as necessary. blend in sour cream. add eggs, mixing on low speed, just until blended. pour over brownie crust.

place springform pan on a rimmed cookie sheet & place in the oven. pour about 3/4″ of water into the baking sheet. bake at 325° for 1 hour & 5 minutes, or until the center is almost set. the very center of the cheesecake should jiggle slightly, but the outer 3″ should be firm. turn oven off & crack oven door. leave cheesecake to cool until it’s OK to pick up without hot pads. transfer to the countertop until cooled to room temperature. cover with plastic wrap & refrigerate at least 4 hours or overnight.

run knife or metal spatula around rim of pan to loosen cake. remove outer rim of pan, slice, & serve with a dusting of cayenne or cinnamon, if desired.

makes about 12 servings

BUTTERFINGER CAKE

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1 box devil’s food cake mix
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 lg container cool whip, thawed
1 butterfinger candy bar, crushed

prepare cake in a 9″x13″ cake pan according to pkg directions. immediately after removing cake from oven, poke holes all over the top of the cake with a fork. mix sweetened condensed milk & caramel ice cream topping together. pour over hot cake, spreading evenly over the entire cake. chill well. after the cake has chilled completely, spread cool whip over the top. sprinkle crushed butterfinger on top of the cool whip.

CHERRY COKE FLOAT CUPCAKES WITH CHOCOLATE SHELL

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1 1/2 cups flour
3/4 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 tbs cocoa butter
3/4 cup coca cola
1/4 cup maraschino cherry syrup
24 maraschino cherries
fresh whipped cream OR cool whip
ice cream chocolate shell

preheat oven to 350°.

in a bowl, combine flour, sugar, baking soda & salt. beat the egg, buttermilk & vanilla in a second bowl. in a saucepan, boil the coca cola & cherry syrup gently for five minutes. melt in the butter & cocoa powder.

pour into the dry ingredients. stir well with a wooden spoon. add wet ingredients, beating until everything is blended.

pour into cupcake pans. push a cherry into the center of each cupcake. bake for 15 minutes, or until toothpick inserted in center comes out clean.

when cool, frost with whipped cream or cool whip, drizzle with chocolate shell, & top each with a maraschino cherry.

Makes 12 cupcakes

LAYERED TOFFEE CAKE

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2 cups whipping cream
1/2 cup caramel OR buttetscotch ice cream topping
1/2 tsp vanilla
1 (16 oz) prepared angel food cake
9 (1.4 oz) heath bars, chopped

in a bowl, beat cream just until it begins to thicken. gradually add the ice cream topping & vanilla, beating until soft peaks form. cut cake horizontally into three layers. place the bottom layer on a serving plate; spread with 1 cup cream mixture & sprinkle with 1/2 cup chopped candy. repeat. place top layer on cake; frost top & sides with the remaining cream mixture & sprinkle with remaining chopped candy. store in the refrigerator.

12-14 servings

BUTTERBEER CUPCAKES

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FOR THE CUPCAKES:

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoons vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

FOR THE GANACHE:

1 (11 oz) package butterscotch chips
1 cup heavy cream

FOR THE BUTTERCREAM FROSTING:

1/2 cup (1 stick) unsalted butter, softened
1/3 buttetscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 (16 oz) package 10x sugar
splash of milk OR cream (as needed)

for the cupcakes: preheat the oven to 350° degrees. line cupcake pans with paper liners. combine flour, baking soda, baking powder, and salt in a bowl and set aside. in a large bowl, cream butter until light and fluffy. add sugars and beat until well combined. beat in eggs, one at a time, mixing well after each addition. beat in vanilla and butter flavoring.

alternate adding buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. fill each cupcake liner 3/4 full. bake for 15-17 minutes until a toothpick inserted into the center comes out clean and cake springs back to the touch. cool completely on wire racks.

for ganache: in a double boiler, combine butterscotch chips and heavy cream. stir until completely combined and smooth. cool to room temperature. fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

for the frosting: cream butter in a large bowl until fluffy. add in ganache, vanilla, butter flavoring, and salt and mix until well combined. beat in 10x sugar 1 cup at a time until reaching desired consistency. add milk or cream by the tablespoon as needed. frost cupcakes and top with a drizzle of butterscotch ganache.

makes 18 cupcakes

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

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CAKE:

1 stick + 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled, cored and chopped apples

CRUMBLE TOPPING:

1/2 cup packed light brown
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter softened

BROWN SUGAR GLAZE:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

preheat oven to 350°. lightly grease a 13″x9″ glass baking dish with 2 teaspoons of the butter.

in a large bowl, cream together the remaining stick of butter until light and fluffy. add the eggs one at a time, beating after the addition of each one. in a separate bowl or a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. add to the wet ingredients, alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.

to make the topping: in a bowl, combine the sugar, flour, cinnamon and butter. mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.

to make the glaze: in a bowl combine the sugar, vanilla, and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.

12 servings

TOFFEE POKE CAKE

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1(18.25 oz) box chocolate cake mix
1 (17 oz) jar butterscotch-caramel ice cream topping
1 (12 oz) container cool whip, thawed
3 heath bars (1.4 oz each), chopped

prepare and bake cake according to package directions, using a greased 13″x9″ baking pan. cool on a wire rack.

using the handle of a wooden spoon, poke holes in the cake. pour 3/4 cup caramel topping into holes. spoon remaining caramel over cake. top with cool whip. sprinkle with candy. refrigerate for at least 2 hours before serving.

15 servings

IRISH COFFEE BROWNIE CUPCAKES

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BROWNIE:
5 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt

in a medium bowl, beat butter and sugar until light and fluffy. mix in egg and vanilla until thoroughly combined. mix in cocoa powder, flour and salt until just combined. set aside.

CUPCAKE:
1 cup whole milk
1 cup whole roasted coffee beans
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter, room temperature
1 1/4 cups sugar
2 eggs
1/4 cup whiskey
brownie batter from above

in a small saucepan on medium-high, heat milk and coffee beans until just boiling. remove from heat, cover, and steep for 15 minutes. using a sieve remove the beans from the milk and set the milk aside. you will only need 3/4 cup of the milk so it’s okay if some sticks to the beans during this process.

preheat oven to 350°.

in a medium bowl, mix flour, salt, baking soda and baking powder. in a separate medium bowl, beat butter and sugar until light and fluffy. add eggs to the butter/sugar mixture, mixing until fully incorporated. in a small bowl, mix together whiskey and 3/4 cup of the coffee-infused milk. alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined. fill cupcake liners 3/4 full with cupcake batter. spoon 1 heaping tablespoon of brownie batter into the center of each cupcake. bake for 25 minutes or until cupcakes bounce back when lightly touched.

FROSTING:
8 ounces cream cheese
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 tablespoons whiskey

in a medium bowl, mix cream cheese and butter until light and fluffy. mix in powdered sugar a little bit at a time until fully combined. mix in cocoa powder and whiskey. spread or pipe onto cupcakes.

16 cupcakes

HOLY COW CAKE

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CAKE:

1 (18.25 oz) package plain devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

TOPPING:

1 (8 oz) jar caramel topping
1 (14 oz) sweetened condensed milk
4 butterfinger candy bars (2.1 oz each), crushed
1 (12 oz) container cool whip, thawed
1 (8 oz) cream cheese, at room temperature

place rack in the center of the oven and preheat the oven to 350°. lightly mist a 13″x9″ cake pan with pam. set the pan aside.

place the cake mix, water, oil and eggs in a large mixing bowl. blend with an electric mixer on low speed for 1 minute. stop the machine and scrape down the sides of the bowl with a rubber spatula. increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. the batter should look thick and well blended. pour the batter into the prepared pan, smoothing out the top with the rubber spatula. place the pan in the oven.

bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35-38 minutes. remove the pans from the oven and place it on a wire rack. immediately poke holes in the top of the cake with a drinking straw or chopstick.

to prepare the topping: place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. spoon this mixture over the warm cake so that it can seep down into the holes. measure out half of the crushed candy bars and sprinkle the pieces over the cake.

place the cool whip and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. spread the mixture over the top of the candy. sprinkle the remaining candy pieces on top.

place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

serves 20