Strawberry Dream Cake

Everything about this cake is fresh, light and strawberry dreamy ~  sponge cakes layered with a fresh strawberry jam and covered in a fluffy, creamy strawberry frosting.  It's a strawberry dream!  I made this for my niece who is going on a study abroad trip to Costa Rica.  The pretty sugar hibiscus flowers that top the cake are from http://www.sugarcraft.com/  The jam filling can be prepared several days in advance and the cake needs to be layered with the filling the night before so it can chill at least 8 hours. 

For Cake:
1 box Duncan Hines Butter Golden Cake mix
3 large egg yolks at room temperature
4 large egg whites at room temperature
1 tsp cream of tartar
1/2 cup canola oil
1/4 cup fresh lemon juice
1/4 cup water
Preheat oven to 350 degrees.  Prepare 4 - 8" cake pans by spraying bottom and sides generously with baking spray.
Pour cake mix into a large bowl making a well in the center.  Add egg yolks, oil, lemon juice and water into well.  With a metal whisk or hand beater mix until completely blended and smooth.
In a clean bowl of a stand mixer fitted with a whisk attachment add the 4 egg whites and cream of tartar, beat at medium high speed until soft peaks form.  Gradually add sugar, 1 Tbsp at a time, beating on medium high until stiff peaks form.  Gently fold egg white mixture into flour mixture until blended.  Spoon batter into 4 cake pans distributing evenly.  Bake 12-15 mins, rotating pans halfway through baking, or until toothpick inserted in center comes out clean.  Cool in pans for 10 mins, remove from pans and let cool completely.
For Strawberry Jam Filling:
2 cups mashed fresh strawberries
1/2 cup sugar
1/2 of a 3 oz package strawberry-flavored gelatin - 1.5 oz  (save the remainder, you will need some for frosting)
Stir together strawberries and sugar in a medium saucepan, let stand 30 minutes.  Bring strawberry mixture to a boil over med-high heat, boil for 5 minutes.  Remove from heat and stir in gelatin until dissolved.  Cool completely about 1 hour.  Cover and chill in refrigerator 8 hours.
For Strawberry Frosting:
1 Tbsp strawberry-flavored gelatin
2 Tbsps. boiling water
1 cup cold whipping cream
1/4 cup sugar
1 8 oz container cold sour cream
Stir together gelatin and boiling water in a small bowl, let cool completely about 20 minutes.  Beat whipping cream and gelatin mixture at high speed in the bowl of a stand mixer fitted with a whisk, until foamy.  Gradually add sugar, beating until medium peaks form.  Mix in sour cream, 1/4 cup at a time, stirring just until blended after each addition. 
To assemble cake:  Spread jam filling between each cake layers leaving a 1/4" border around edges.  Cover cake with saran wrap and chill for 8 hours.  Spread frosting on top and sides of cake, chill 2 hours before serving. 
The pictures shown here are for smaller versions of this cake, I made some minis with same recipe. 
Recipe adapted from Southern Living's Strawberries and Cream Cake

 

Enjoy!

Favorite Recipes from 2013

As 2013 comes to a close we reflect on the memorable moments throughout the year, express gratefulness for the people and blessings in our lives and begin to look forward to a whole new year of possibilities and dreams. 

 Part of my reflection includes the recipes I have tried this year and shared with all of you.  I want to thank you for following me!   Here is a compilation of some of the fan favorites from 2013.  I look forward to sharing more deliciousness with you in 2014!!

 

In January I made  the Best Carrot Cake from Southern Living Magazine ~ 3 Moist, full of flavor layers loaded with carrots, pineapple, coconut and pecans,  glazed with a buttermilk glaze, and filled and frosted with a sweet cream cheese frosting:   http://rosiescountrybaking.blogspot.com/2013/01/the-best-carrot-cake.html

For February a delicious Strawberry Shortcake Layer Cake ~ a bit of a shortcut using boxed yellow cake mix (but no shortcut on taste!) that is brightened up with fresh lemon zest.  The cake is layered and frosted with fresh whipped cream and strawberries:  http://rosiescountrybaking.blogspot.com/2013/02/strawberry-shortcake-layer-cake.html

In April a creamy Italian Cheesecake with Strawberries ~ a combination of Ricotta and Mascarpone, baked on an amaretti and graham cracker cookie crust, topped with macerated strawberries and strawberry sauce, inspired by my favorite Italian restaurant ~ Becco:  http://rosiescountrybaking.blogspot.com/2013/04/italian-cheesecake-with-strawberries.html

In July for my daughters graduation party a fresh and flavorful Table Caprese Salad ~ tender baby arugula is used for the lettuce, then heirloom cherry tomatoes and fresh marinated mozzarella balls are arranged on top.  This lovely salad is then drizzled with a homemade Lemon -Pesto Vinaigrette:  http://rosiescountrybaking.blogspot.com/2013/07/table-caprese-salad.html

In August a favorite cookie turned into a delicious bar ~ Raspberry Linzer Bars with Sweet Almond Glaze:  http://rosiescountrybaking.blogspot.com/2013/08/raspberry-linzer-bars-with-sweet-almond.html

In the summer I made a BBQ favorite that doesn't need an actual BBQ because it is slow cooked in the oven, this Slow Baked Brisket with Bourbon Mustard Barbeque Sauce is just melt in your mouth delicious and full of flavor:  http://rosiescountrybaking.blogspot.com/2013/08/slow-baked-brisket-with-bourbon-mustard.html

In the fall I made these Apple Pie Muffins ~  a delicious batter chock full of apples, and pecans, then covered in a sweet crumble topping.  If you love apple pie you will fall in love with these muffins:  http://rosiescountrybaking.blogspot.com/2013/09/apple-pie-muffins.html

Another fall favorite was these Spiced Apple Cider Doughnuts inspired by a trip to our local apple picking farm, there's nothing like fresh warm homemade doughnuts!  http://rosiescountrybaking.blogspot.com/2013/10/spiced-apple-cider-doughnuts.html

For my father-in -laws birthday in October I made this Chocolate Cream Pie and it was really good!!  A chocolate Oreo crust (store bought) is filled with a rich and silky creamy chocolate filling the topped with a sweet vanilla whipped cream topping and garnished with bittersweet chocolate shavings:  http://rosiescountrybaking.blogspot.com/2013/10/chocolate-cream-pie-with-oreo-crust.html

 Wishing you all a Happy and Healthy New Year!

 

 

Hummingbird Bundt Cakes

 

When I saw all the great recipes in the February issue of Southern Living Magazine I had several I flagged to make including:  Swoon Pies  (looks like a version of whoopie pies), Caramelized Banana Pudding, Chutney Chicken Salad, but I knew the one I was making first was the Hummingbird Bundt Cake - a twist on the popular layer cake that's made with bananas, pineapple, pecans and cream cheese frosting.  So tonight I got around to it.  I always like to make mini versions, they are easier for giving.  I made the mini bundt size and the baby bundt sizes.
 

For Cake:

1 1/2 cups chopped pecans
3 cups  flour
2 cups sugar 
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt 
3 large eggs
1 3/4 cups mashed ripe bananas 
1 (8-oz.) can crushed pineapple, not drained
3/4 cup canola oil 
1 1/2 teaspoons pure vanilla extract
For Glaze:
4 ounces cream cheese, cubed and softened 
2 cups sifted confectioners sugar
1 tsp pure vanilla extract
1 to 2 Tbsp. milk

• Instructions:  Preheat oven to 350°.  Spray mini bundt pans with baking spray.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through, let cool then sprinkle them into pans.  In the bowl of a stand mixer fitted with a paddle attachment, mix together flour, sugar, baking soda, cinnamon and salt;  add the eggs, bananas, pineapple, oil and vanilla and blend until incorporated well.   Spoon batter over pecans.  Bake at 350° for about 20 mins for mini bundts, for baby bundts about 15 mins, or until a long wooden pick inserted in center comes out clean. Cool cakes in pan on a wire rack 15 minutes; remove from pan and cool completely.  For Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk and process until smooth.   Fill a decorator bag with cream cheese frosting and snip off small opening at bottom, drizzle tops with frosting and sprinkle with more pecans.

Sprinkle prepared pan (sprayed generously with baking spray) with toasted pecans

Fill mini bundts about 2/3 full with batter

Remove from pans when almost cooled

Fill decorator bag with cream cheese frosting and snip off small opening at bottom, drizzle tops with frosting and sprinkle with more pecans

 

 

Enjoy!

Strawberry Shortcake Layer Cake

A little taste of spring and early-summer in the middle of winter:  Fresh strawberries and whipped cream layered between moist buttery cake layers, then covered in whipped cream and more strawberries.  This makes such a bright, fresh, delicious dessert ~ a reminder of sweet summertime!  

For Cake:
1 Duncan Hines Butter Golden Cake Mix
3 large eggs, room temp
1/2 cup water
7 Tbsp unsalted butter at room temp
about 1/2 tsp lemon zest
For Whipped Cream:
2 cups cold heavy cream
1/2 cup confectioners sugar
2 tsp pure vanilla extract
For Strawberry filling and topping:
2 pints fresh strawberries, cleaned, hulled and sliced, you may leave some strawberries whole for top of cake if desired
Instructions: 
Spray 2 9" cake pans with baking spray and preheat oven to 350 degrees.  Beat cake mix, water, butter and eggs in a large bowl on low until moistened.  Add lemon zest and beat on med speed for about 4 mins until all incorporated and batter is smooth.  Pour batter into pans and bake for about 22-25 mins just until a toothpick comes out clean.  Let cool.  When completely cool, start preparing whipped cream.  Chill bowl of a stand mixer and whisk attachment in fridge for a few minutes, for best results.  When cool, add heavy cream to bowl and whip on high until slightly thickened.  Add the confectioners sugar and vanilla and whip until peaks form that are stiff, but still soft enough to flow, be careful not to overbeat or mixture will curdle.  Place one cake layer on serving plate and arrange sliced strawberries on layer, cover with whipped cream - about a 1/2" layer of cream.  Cover with second cake layer.  Cover sides and top of cake with whipped cream.  Then pipe decorative edges on the cake.  Arrange remaining strawberries as desired on top.
If you prefer to make the cake from scratch I recommend this recipe from
Barefoot Contessa for Strawberry Country Cake:  http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe/index.html

Enjoy!

Fresh Apple Cake with Browned Butter Buttermilk Glaze

This is another version of a fresh apple bundt cake, I found this through the book: Home Cooking with Trisha Yearwood.  The difference with this one is the apples are cut up fine and incorporated into the batter instead of layered inside, nuts are in batter - you can use pecans or walnuts, and this cake has a delicious browned butter/buttermilk glaze drizzled on top.




A mini apple cake

Recipe

Cake

2 cups granulated sugar

3 large eggs

 1 1/4 cups vegetable oil

1/2 cup fresh orange juice

3 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp cinnamon

1 tsp pure vanilla extract

1 cup pecans, finely chopped

2 1/2 cups peeled, cored, and finely dices apples (braeburn, rome and jonagold work well) about 4 med apples

Glaze

6 Tbsp unsalted butter

3/4 cup sugar

1/2 tsp baking soda

1/3 cup buttermilk

Preheat the oven to 325 degrees.  Spray a 10 inch bundt pan generously with baking spray.  In a stand mixer fitted with a paddle attachment, beat the sugar, eggs and oil until smooth.  Add the orange juice and blend.  Sift the flour, salt, baking soda and cinnamon over the sugar mixture and beat until fully incorporated.  Add the vanilla, pecans and apples and stir until blended.  Pour the batter into the pan.  Bake for about 1 hour and 30 mins until golden brown and toothpick comes out clean.  Let cool in pan for 15 mins, then invert onto cake plate.  Prepare the glaze:  combine all ingredients in a large saucepan and bring to a boil over med heat.  Boil the mixture for about 5 mins, stirring, until it thickens slightly and begins to turn light brown.  Remove from heat.  Poke holes on top of cake with a toothpick and pour the glaze over the cake and let drizzle.  Let the cake set and cool before serving.  Use glaze immediately or it will harden into a paste like picture below, it still tastes good though.  According to Trisha this cake can be stored in an airtight cake carrier in the refrigerator for up to 2 weeks.

Adapted from "Home Cooking with Trisha Yearwood"

Enjoy!

The Best Carrot Cake

3 Moist, full of flavor layers loaded with carrots, pineapple, coconut and pecans,  glazed with a buttermilk glaze, and filled and frosted with a sweet cream cheese frosting ~  it's so good.  I found this recipe through one of my favorite sources:  Southern Living and they call it "Best Carrot Cake", I really believe them and think you will too.

Recipe
Cake:
2 cups flour
2 tsps baking soda
1/2 tsp salt
2 tsps ground cinnamon
3 large eggs
 2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp pure vanilla extract
2 cups grated carrot
1 8oz can crushed pineapple, drained
1 cup sweetened coconut flakes
1 cup chopped pecans
Buttermilk Glaze:
1/2 cup sugar
3/4 tsps baking soda
1/4 cup buttermilk
1/4 cup unsalted butter
2 tsps light corn syrup
1/2 tsp pure vanilla extract
Cream Cheese Frosting:
3/4 cup unsalted butter at room temp
1 8oz  package cream cheese, softened, plus 3 oz cream cheese, softened
3 cups sifted powdered sugar
1 1/2 tsps pure vanilla extract

Line 3 9" round cake pans with parchment paper cut out to fit, spray with baking spray, set oven rack to center.
Stir together flour, baking soda, salt and cinnamon.  In a stand mixer, fitted with a paddle attachment beat eggs then sugar, oil, buttermilk and vanilla at medium speed until smooth.  Add flour mixture, beating at low speed until blended.  Fold in carrots,pineapple, coconut and pecans until blended.  Pour batter into prepared pans, distributing evenly.  Bake at 350 degrees for 25-30 mins (rotating pans throughout)or until a toothpick comes out clean.
While its baking, prepare glaze:  Put sugar, baking soda, buttermilk, butter and corn syrup in a medium pot, bring to a boil over med-high heat.  Boil, stirring often about 4 mins, remove from heat and stir in vanilla.
When cakes are removed from oven, keep them in the pans on a wire rack and brush the buttermilk glaze over tops.  Let cool in pans about 15 pans, then remove from pans and cool completely on racks.
While they are cooling prepare cream cheese frosting:  Beat butter and cream cheese at med speed in a stand mixer fitted with a paddle attachment until creamy.  Add powdered sugar and vanilla, beat until smooth.  Spread cream cheese between each layer and on top and sides of cake, decorate as desired.


 

All this good stuff goes into this cake



Buttermilk glaze is brushed over each layer as it cools for extra moistness and flavor

 

Decorated for Easter!

 

Decorated for St. Patrick's Day!

 

Or Valentine's Day!

 

Enjoy!

Brooklyn Blackout Cake

If you love chocolate, you will LOVE this cake!!!  The legendary and famous Brooklyn, NY bakery Ebinger's takes the credit for this decadent cake.  Ebinger's is no longer in business but when I did an internet search on this cake, many people fondly talk about this bakery and their love for this cake.  It's made of all chocolate goodness ~ a dark chocolate cake, a chocolate custardy filling, and chocolate frosting ~ all of this is then coated with the chocolate cake crumbs = chocolate heaven :)
This was my first attempt at this cake, I loved it and will make again and may tweak along the way.  It is a very messy and long process between the custard, frosting and crumbs, the messiest cake I've ever made, but was worth it.  *Note - the custard needs about 5 hours to set, so its recommended you make this the night before.



Layering the cake and filling it with custard, 1 more layer to go to top this off!

Filling
2 Tbsp dutch processed cocoa
1 1/2 cups hot water
3/4 cup granulated sugar
3 oz semisweet chocolate chips
4 Tbsps cornstarch dissolved in 2 1/2 tbsps water
1/4 tsp salt
4 Tbsp unsalted butter
1 tsp pure vanilla extract

Cake
1 stick unsalted butter
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup dutch processed cocoa
1 cup strong black coffee
1 cup buttermilk
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract

Frosting
1 12 oz bag semisweet chocolate chips
1 1/2 sticks unsalted butter at room temp
1/2 cup lukewarm water
1 Tbsp light corn syrup
1 tsps vanilla extract
3 Tbsp of the prepared filling

Filling:  In a medium saucepan, heat the cocoa powder, hot water, sugar and chocolate over low heat, stirring until the cocoa dissolves and the chocolate melts.  Add the dissolved cornstarch and salt, increase the heat to med-high and boil gently for 2-3 mins, stirring constantly, until thickened.  Remove from the heat, add butter and vanilla and stir until the butter melts.  Pour filling into a metal bowl and cover with plastic wrap - pressing wrap onto surface to prevent a skin from forming.  Refrigerate until filling thickens at least 5 hours or overnight.
Frosting:  Place chocolate and butter in a heatproof bowl over a pot of simmering water, stir until the chocolate and butter are melted and smooth.  Remove from heat and set aside to cool slightly.  Then add the lukewarm water and whisk until the frosting is smooth.  Stir in the corn syrup and vanilla.  Let frosting sit at room temp until it cools and thickens slightly, refrigerate just a few mins before frosting to thicken it a bit.  Mix in 3 Tbsp of the custard to the frosting before using.
Cake:  Spray 2 - 8"  cake pans with baking spray, line bottoms with parchment paper (cut out to fit bottom only), spray bottom and sides generously with baking spray.  Preheat oven to 325 degrees.  Sift together flour, baking powder, baking soda and salt in a bowl.  Melt the butter in a large saucepan (large enough to fit dry ingredients too, later) over medium heat.  Stir in cocoa and cook about 1 min until smooth.  Remove from heat and whisk in the coffee, buttermilk and sugars until dissolved.  Whisk in eggs and vanilla, then slowly whisk in flour mixture until incorporated and smooth.  Divide batter between prepared pans and bake about 30 mins or just until toothpick comes out clean - do not overcook.  Cool layers in pans about 15 mins then invert onto wire rack to cool completely.  Slice layers in half using a serrated knife.  Take one of the layers and crumble it up into crumbs and set aside for finishing off the cake.  Cover your cake platter with a piece of waxed paper cut in half in the middle and overlap the separation (this is to protect your platter from the big mess coming up) Place one layer on your cake platter and spread about 3/4 cup custard over cake, then top with next cake layer.  Repeat spreading 3/4 cup custard and topping with last cake layer.  Spread a thin layer of the frosting over top and sides of cake using an offset metal spatula.  Refrigerate the cake for about 15 mins until firm.  Then spread remaining frosting over the top and sides of the cake.  Sprinkle the crumbs over the top of the cake and press them onto the sides, utilizing all of the crumbs to make a thick crumb coating.  Remove the wax paper.  Refrigerate before serving.  Let sit at room temp for about 45 mins before serving.
Adapted from recipes from: Book "Chocolate Cakes"  and Cooks Country recipe

Enjoy!

Fresh Apple Bundt Cake

One of the great things about fall is apples!  They're everywhere now and I think I love every dessert possible that involves them ~ like Apple Pie, Apple Pop Tarts, Apple Strudel, Apple Upside Down Cake, Apple Fritters, Candied Apples and this cake.  This cake is a moist bundt cake that is layered with lots of cinnamon sugar coated apples, then topped with a spiced glaze.  My farm stand had lots of varieties - I used a combination of gala and granny smith for this cake - they are both good baking apples.  It tastes like fall, so comforting and appley!  

Mini Bundts

Full size bundt

Recipe

4 med-large apples, peeled and sliced thin - gala and/or granny are good choices

2 cups sugar, plus 4 1/2 Tbsp - divided

4 1/2 tsp cinnamon

3 cups flour

3 tsp baking powder

1 tsp salt

1 cup vegetable oil

4 large eggs

1/4 cup orange juice

2 tsp pure vanilla extract

Glaze:  1 1/2 cups powdered sugar, 1 Tbsp melted butter, 4-5 Tbsp milk, 1/3 tsp cinnamon, 1/8 tsp nutmeg - or use 1/2 tsp apple pie spice- spice it to your liking :)

Preheat oven to 375 degrees.  Spray large bundt pan with baking spray. In a large bowl combine the apple slices with 4 1/2 Tbsp sugar and the cinnamon, toss to coat all apples and set aside.

Sift the flour, remaining sugar, baking powder and salt into the bowl of a stand mixer.  Make a large well in the center of this mixture and pour in the oil, eggs, oj and vanilla.  Mix with a paddle attachment until well blended - batter will be thick.  Spoon 1/3 of the batter into the prepared pan.  Layer 1/2 the apples in a ring over the batter.  Spoon another 1/3 of the batter over the apples and gently spread.  Layer the remaining half of apples over.  Spoon remaining batter over the apples and gently spread.  Bake for about 1 hour, until deep golden and a toothpick comes out clean.  My big cake came a wee bit too dark, cooked it a little over - but still yummy.  Adjust cooking times if making mini bundts. 

When cake is cool, prepare the glaze.  In a small bowl, combine the powdered sugar, butter and spice, add milk one Tbsp at a time until smooth and of drizzling consistency.  Drizzle glaze over cooled cake.

This recipe was adapted from a recipe found in Newsday in Sylvia Carter's column

Layering the apples - 1st layer

 

I used the large bundt pan in this set, available in my store here:
http://astore.amazon.com/rosscoubak-20/detail/B00004W4UX

Enjoy!

Lemon Cakes with Fresh Berries and Cream

 

I made these little cakes for this 4th of July because I was looking for a colorful, fresh fruity and not too much work dessert.  These fit the bill and turned out so pretty and festive.  The lemon cake has a nice moist and tender texture, it is sweet and just a little tart.  The fresh cream and mixed berries are the perfect complement for it.  

Ingredients 
3/4 cup plus 2 Tbsp flour
1 tsp baking powder
1/2 tsp fresh lemon zest
1/4 tsp salt
4 Tbsps unsalted butter, room temp
1/2 cup sugar
1 lg egg, room temp
1/2 tsp vanilla
1/2 cup whole milk
1 cup raspberries
1 cup blueberries
1 cup strawberries, sliced
3 Tbsp sugar
1 cup chilled heavy cream

Preheat oven to 350 degrees.  Spray a 6 compartment fancy bundt or brioche mold pan generously with baking spray.  
Whisk together the flour, baking powder, salt and zest, set aside.
Beat together the butter and sugar in a stand mixer fitted with a paddle attachment on med speed about 2 minutes till fluffy.  Beat in egg and vanilla.  Add milk and beat just until combined - scrape down sides of bowl with rubber spatula as needed.  On low speed slowly add in flour and beat until combined.  Divide batter between molds about 3/4 full, this filled 5  of the molds for me.  Bake for about 20 minutes or until toothpick comes out clean.  Cool cakes in pan for about 5 minutes, then turn out onto rack to finish cooling.
While the cakes cool use 1 cup of a combination of the berries and put in a food processor with 1 Tbsp sugar and pulse just a few times until fruit is just crushed.  Cover and chill.
Beat cream with remaining 2 Tbsp sugar using whisk attachment on a stand mixer at med-high until it just forms soft peaks.  Chill until ready to use.
Arrange cakes upside down on plates and top each with about 2 Tbsp whipped cream and 1 Tbsp crushed berries.  Scatter remaining berries over top and sides.  Serve remaining crushed berries on the side.
Recipe adapted from Gourmet July 2005

I used this pan, available here:

http://astore.amazon.com/rosscoubak-20/detail/B00006JSUM

 

Happy 4th of July!

Fresh Strawberry Cupcakes

It's strawberry season here on Long Island, yay!!!!  I'm so happy.  I visited my local farm stand and bought my first batch today :) :) :)

We ate some fresh and I used the rest to make a recipe for Strawberry Cupcakes from The Loveless Cafe Cookbook.  They came out so good, full of fresh strawberry flavor in the cake and the buttercream, yummy!

Cake

2 cups fresh and ripe strawberries, washed, stemmed and hulled

2 1/3 cups cake flour

1 3/4 cups sugar

3 1/2 tsps baking powder

1 1/2 sticks unsalted butter, at room temperature

4 egg whites

1/3 cup sour cream

1 tsp vanilla

Buttercream

3 sticks unsalted butter at room temp

4 1/2 cups confectioners sugar, sifted

1/4 cup fresh strawberry puree reserved earlier

1 1/2 tsp vanilla

 Preheat oven to 350 degrees.  Place mini paper cupcake liners into mini muffin pans, makes about 72 mini muffins or 20 standard cupcakes.  Puree the strawberries in a food processor. Measure 3/4 cup for the batter and reserve 1/4 cup for the buttercream.  Caution - stick to these amounts for good consistency in batter and buttercream - I used a little more in the buttercream and it came a little too loose.

Sift the cake flour into the bowl of a stand mixer fitted with a paddle attachment.  Add the sugar and baking powder and blend on low just until combined.  Add the butter and puree and mix on low until combined.  In a separate bowl whisk together the egg whites, sourcream and vanilla.  Add this mixture to the flour mixture and mix on low, scraping bowl as needed.  Mix on medium a few more seconds until well combined.  Using a 1 tablespoon scoop, scoop batter into mini cupcake liners. 

 Bake for about 10-12 minutes or until toothpick comes out clean.  Bake about 20 mins for standard cupcakes.  Remove from pan and allow them to cool.  

 

For buttercream:  Cream butter in the bowl of a stand mixer fitted with a paddle attachment.  Add the confectioners sugar about a cup at a time and beat until blended.  Add the puree and vanilla, scrape bowl as needed and beat until the buttercream is light and fluffy.

Place buttercream in a pastry bag fitted with a start tip and decorate tops of cupcakes.  If desired garnish each cupcake with a piece of fresh strawberry.

Adapted from: "Desserts from the famous Lovelss Cafe" book available here:

http://astore.amazon.com/rosscoubak-20/detail/1579654347

 

And here is one more great strawberry cupcake recipe, decisions, decisions  - this one is very similar, but instead of pureeing the strawberry you use strawberry pieces - chopped small, a great Martha Stewart recipe found here: http://www.marthastewart.com/338183/strawberry-cupcakes-with-strawberry-butt

Enjoy!

Chocolate Stout Bundt Cake with Irish Cream Glaze

Wow the stout in this recipe brings about a really deep rich chocolate flavor and the Irish cream in the glaze gives it a kick and more sweetness.  The flavors are pretty bold in this cake.  You can do a plain vanilla glaze or buttercream if you want it more mellow.
This recipe makes enough for a medium bundt cake pan, double it for a full bundt :)
Cake
1/2 cup Guinness extra stout
1 stick unsalted butter
1/3 cup dutch processed unsweetened cocoa powder
1 cup flour
1 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 large egg
1/3 cup sour cream
Glaze
1 cup confectioners sugar
1/8 cup Bailey's Irish Cream
Grated bittersweet chocolate for sprinkling
*for chocolate glaze see below
Preheat oven to 350 degrees, spray a medium size bundt pan with baking spray.  Put stout and butter in a small saucepan and bring to a simmer over medium heat, add the cocoa powder and whisk until smooth, then let cool. Sift together the flour, baking soda and salt over a medium bowl, mix in the sugar.  In the bowl of an electric mixer fitted with a paddle attachment  mix together the eggs and sour cream just until combined.  Then add the stout mixture and mix until combined.  Add the flour mixture and beat a few seconds on low speed.  Scrape bowl with spatula.  Then beat again for a few more seconds until completely combined and smooth.  Pour batter into pan.  Bake cake for about 20 minutes or until toothpick inserted comes out clean.  Let cool, then invert cake to remove from pan.  Let cool completely.  For glaze -  slowly add the Bailey's to the confectioner's sugar in a medium bowl and mix with a fork or whisk until you get a glazing consistency, add a drop or 2 of milk if too stiff.  Drizzle glaze over cake and let set.  Garnishment suggestions:  add Bailey's to your favorite buttercream recipe in place of milk and garnish the cake with rosettes; sprinkle with grated/shaved bittersweet chocolate; decorate with green/shamrock sprinkles or decorations.  *Alternatively you can glaze with chocolate glaze: 1/2 cup heavy cream, 4oz semisweet chocolate chips.  Bring cream to simmer in a saucepan, remove from heat, add chocolate and whisk until melted and smooth.  Let cool for 5 minutes before drizzling over the cake.
Recipe adapted from Bon Appetit Magazine, Sept 2002

Pretty awesome ingredients :)