Chocolate or Vanilla Butter Cream Frosting

Our little boy, the baby of the family, turned 7 this week and he wanted chocolate cupcakes, but the others wanted vanilla so, I made a compromise for them. I combined a chocolate and a vanilla cake mix together, marbling them together before baking. I did the same with the butter cream frosting, mixing them both. I also scooped out the insides of the cupcakes and filled them too (see how to here). They get the both of both flavors with these special birthday cupcakes!

The chocolate frosting did not make enough to fill and frost my cupcakes so I do recommend at least doubling it for 24 cupcakes, plus with my ruffly icing it probably uses up more. By the way, I used a Wilton 2 D tip for that effect. Also this frosting will get melty in the heat so I kept these in the fridge until it was near time to serve.

Chocolate Butter Cream Frosting
Adapted from Allrecipes. Makes about 2 cups.

1/4 cup butter, softened
2 cups confectioners' sugar
3 tablespoons cocoa powder
1/8 tsp salt
2 teaspoons vanilla extract
2 tablespoons milk

Mix together butter, sugar, cocoa powder and salt until combined. Add in vanilla and milk and beat for an additional 3 to 5 minutes or until smooth and creamy.

Vanilla Butter Cream Frosting
Adapted from Food.com. Makes about 3 cups.

1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
2 teaspoons vanilla extract
1/8 teaspoon salt

In a bowl combine butter, sugar and salt. Beat till blended. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

For the combined swirly effect of my frosted cupcakes, I placed some chocolate frosting in one pastry bag and some vanilla in another bag and then added them both to a bigger pastry bag with a tip frosted away.

they loved them!

Happy Birthday Buddy!

 enjoy,

Chocolate Marshmallow Filled Cupcakes

For my Valentine's (and myself) I made these Gluten Free Chocolate Marshmallow Filled Cupcakes. I made the kid's race track banquet these cupcakes back in December (see pics), and I have been thinking of them since, so I made them GF! A basic chocolaty cupcake with a vanilla marshmallow filling and chocolate frosting glaze, like those Hostess cupcakes. These were SO good! Soft tender cupcakes with a creamy filling....and they never knew they were made gluten free! :)
*Note, you may also use regular chocolate cupcakes if you're not GF, here's a recipe I use.

ignore my sad piping skills, next time I'll use my tip

Gluten Free Chocolate Cupcakes
Makes 12 cupcakes from No Gluten No Problem

1/2 cup salted butter
1/2 cup water
1/4 cup unsweetened cocoa powder
1 cup sugar
1 large egg
1/2 cup sour cream
1/2 tsp GF pure vanilla extract
1 1/4 cups Artisan Gluten-Free Flour Blend
1 tsp xanthan gum
3/4 tsp GF baking powder
3/4 tsp GF baking soda
1/4 tsp salt

1. Preheat the oven to 350 deg F. Line a standard cupcake tin with paper liners.
2. Heat the butter, water and cocoa in a saucepan over medium heat until the butter is melted.
3. Meanwhile, put the sugar in a mixing bowl. Add the butter-cocoa mixture and mix at low speed for about 5 minutes, until cool.
4. Add the egg and mix to incorporate.
5. Add the sour cream and vanilla, mix to incorporate, and scrape down the sides of the bowl.
6. In a separate bowl, mix the dry ingredients - the flour through the salt - and whisk to mix.
7. Add the dry ingredients to the mixing bowl and mix for about 10 seconds at medium-low speed to incorporate with the wet ingredients.
8. Scrape down the sides of the bowl and mix for an additional 5 seconds at high speed, just until everything is mixed and smooth.
9. Divide the batter evenly among the paper-lined cups. Make the top of the batter as smooth as you can.
10. Bake for 25 minutes.
11. Allow the cupcakes to cool in the tin for 10 minutes, then remove from the tins and let cool completely on a wire rack.


Marshmallow Vanilla Filling
(makes enough for 24 cupcakes) adapted from Marzipan Mom

1 stick of unsalted butter, at room temperature
1/2 cup powdered sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
8 oz marshmallow fluff
food coloring, optional

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla and salt and blend well. Add the marshmallow cream and beat only until combined. Add food coloring if desired. Add to a pastry bag for filling cupcakes. Store at room temperature.
Once cupcakes are cooled, take an apple corer and scoop out a little of the middles of each cupcake, saving the insides to add a top later. Pipe/squeeze a little filling into each cupcakes, replace tops with a little of the cupcake's insides.
Save some filling to squiggle or write on top of cupcakes with. Use a small writing tip such as a 1 or 2 D.


Chocolate Glaze
(makes enough for 24 cupcakes) from Marzipan Mom

1 cup sugar
3 ounces espresso (enhances the chocolate flavor, could use coffee or water)
1/2 pound bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 cup light corn syrup
2 sticks butter

In a medium saucepan, bring the sugar and espresso to a boil. Whisk in the chocolates, cocoa powder, and salt until smooth. Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the corn syrup and butter. Beat until smooth and cool. Store at room temperature. The mixture should be somewhat liquid so that it makes a smooth icing on the cupcake, but not so runny that it drips down the sides. It will thicken up the longer it sits, I had my in the fridge to speed up the process and thicken more. If it is too stiff, you can microwave it for about 10 seconds once or twice until it is the correct consistency. Add to cupcakes, decorate as desired. Keep at room temp.

(click pics to see)

(regular cupcakes for the race track kids, far right ones are ganache filled)

my GF cupcakes

Regular chocolate marshmallow filled cupcakes 

with a chocolate & vanilla cream cheese frosting swirl

Regular chocolate marshmallow filled cupcakes 

with a chocolate & vanilla cream cheese frosting swirl

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Red Velvet Cheesecake Cake

We recently had a birthday in our family, the big 15! She loves cheesecake and red velvet cake so when I saw this, I was happy she wanted it. I made this in 3 days, different stages (I didn't want to be rushed) so keep that in mind if you decide to make one too. For mine, I decided to do a cream cheese frosting, decorated as roses, something new for me, any little spaces I filled in with a flower dollop. This went over so well, family raved about it, AND some had seconds!! No, I couldn't have any, but that's ok my birthday is next and I WILL have cake. :)

Red Velvet Cheesecake Cake
Recipe by: Willow Bird Baking Yield: 11-13 pieces

Crust Ingredients:
32 chocolate cream sandwich cookies, finely processed into crumbs
5 1/3 tablespoons unsalted butter, melted and cooled
Small pinch of salt

Ganache Ingredients:
3/4 cups heavy cream
10 oz. semisweet chocolate, finely chopped

Cake Ingredients:
1/4 cup vegetable shortening
1 egg
1 tablespoon cocoa
1/4 teaspoon salt
3/4 cups sugar
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 tablespoon white vinegar
1 ounce red food coloring

Filling Ingredients:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs

Note on scheduling: This cake is easily separated into two days of preparation, and can be prepared ahead of time. On day one, prepare the red velvet cake, cool it, and freeze it. On day two, prepare the cheesecake. You can then assemble and decorate right away, or leave this for day three.

Make the cake:
Preheat oven to 350 degrees F. Line the bottom and the sides of an 9-inch round cake pan (I used my springform pan) with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the cake out of the pan when it’s done. Cream shortening, sugar, and eggs. Make a paste of the cocoa and coloring and add to the shortening mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into the cake pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover in wax paper, and freeze for 30 minutes or until firm.

Make the cheesecake:
To make the crust, preheat the oven to 350˚ F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Make the ganache:
Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1 – 1.5 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache for garnishing if desired; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set (it’ll sink as it cools).

Assemble the cheesecake:
Carefully remove the cheesecake from the springform. Transfer the cake to a serving platter. . Then place your red velvet cake layer on top of cheesecake (right side up). If for some reason you seem that your cake layer will stick up beyond your crust, you can use a long serrated knife to reduce its width (freezing it first makes it easier to cut). Decorate top of cake as desired. (I used a double batch of cream cheese frosting in roses).

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Cream Cheese Frosted Pumpkin Cupcakes {Gluten Free}

Wow, these were SO good. The frosting may just replace my cream cheese frosting recipe. For this recipe, I was not able to pipe all the cupcakes, so if you want a pretty swirl you may want to double or triple the recipe because you may just eat it all. The cupcakes were wonderful and soft and this recipe is so easy. These are a keeper.

Cream Cheese Frosted Pumpkin Cupcakes {Gluten Free}

slightly adapted from Gluten Freeville 
Makes 1 dozen cupcakes

3 eggs

1 cup sugar

2/3 cup pumpkin puree

3/4 cup gluten free brown rice flour

1/2 teaspoon baking power

1/2 t baking soda
1/4 tsp pumpkin pie spice
dash salt

Cream Cheese Frosting (for 12 cupcakes)
8 oz. package cream cheese, softened
1 cup powered sugar
6 TBL butter, softened
2 tsp vanilla

1. Preheat oven to 375°. (350' convection)
2.Beat eggs & sugar together. Add pumpkin, flour, baking powder/soda & spices.
3.Pour into muffin cups. Bake 13 to 15 minutes. Cool.

4.Whip together cream cheese frosting. Spread onto cooled cupcakes. Sprinkle with additional pumpkin pie spice.

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enjoy,

Chocolate Oreo Cupcakes with Cream Cheese Frosting

I made these cupcakes for our 14 yr old's Birthday Party. I made this in cake form before. It's one of my most searched posts. She wanted teal frosting (to match her room & decorations). Sorry I don't have any other photos, I hurried and took these literally as guests were arriving. Every bite of these had an oreo cookie piece, yum. I frosted these with a big star tip #828 and added a gumball for decoration.

Chocolate Oreo Cupcakes
makes 28 cupcakes

2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water
24 oreo cookies, chopped

-Preheat oven to 350 degrees and prepare cupcake baking pans.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

-Stir in boiling water (batter will be thin).

-Fold in chopped oreos.

-Pour batter very carefully into prepared cupcake lined pans.

-Bake 18 minutes or until wooden pick inserted in center comes out clean.

-Cool 10 minutes; remove from pans and place onto wire racks. Let cool before frosting (below).

with a black gumball on top

Cream Cheese Frosting

1 c. butter (softened)

16 oz. pkg cream cheese (softened)

8 c. (2 lb) confectioner's sugar
2 tsp Vanilla extract

Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Add desired food coloring and mix well. Frost cooled cupcakes.

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Frosted Banana Bars

If you're always making banana bread with those leftover brown bananas, give this recipe a try for a nice change. I make these in a 9x13 pan so they're more like a piece of cake, not a skinnier "bar".  I like these straight from the fridge, nice and chilled.

Frosted Banana Bars

slightly adapted from Dine and Dish

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 cups mashed, ripe bananas (about 2-3 large)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 pinch salt

Frosting
1/2 cup butter
1 (8 ounce) package cream cheese
4 cups confectioners’ sugar
2 teaspoons vanilla extract

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine the flour, baking soda, and salt. Add to creamed mixture and mix well.
Pour into a greased 15×10x1 pan (I use a 9x13 pan). Bake at 350 degrees for 35 minutes. Let cool.

For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners’ sugar and vanilla. Beat well. Spread over bars. (I store mine in the fridge)

enjoy,

Homemade White Cake with Fluffy Frosting

We had another Birthday in our home last week. She turned 7! She requested a gumball cake so I thought a white cake with fluffy frosting (remember these cones?) would be great. The frosting is similar to marshmallow taste. I made these Valentine cupcakes using a white cake batter so I went with it again. This time I made two 8" rounds, the sort of puffed up at the end of baking, but once you cool them on the rack (and then upside down) they flatten out.
Let me be honest here, I found this cake to be a little on the dry side, even baking it at 25 minutes it was not done so another 5 it went. I'll probably keep looking for a homemade white cake recipe. The frosting recipe is best eaten the same day, since it kind of melts away after time.

Heavenly White Cake
adapted from Allrecipes

2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 1/2 cups milk (I used 1 C milk + 1/2 C heavy cream)2 teaspoons vanilla extract

1. Measure sifted flour, baking powder, and salt; sift together three times.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks. Remove from mixer bowl, transfer to another bowl and set aside.
3.Cream butter in mixer. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in vanilla. Add meringue, and fold thoroughly and gently into batter. Pour into prepared greased pans. (I made two 8" rounds)
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool cake in pan for 7 minutes, then remove from pan and transfer to a wire rack to finish cooling.

Fluffy Frosting
as seen at Allrecipes

1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract

food coloring

1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture and food coloring while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

White cake & fluffy frosting with TWD chocolate ice cream!

 

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enjoy,