Moist Chocolate Cupcakes with Buttercream Frosting

This is my last post for the day. I made these cupcakes a few weeks ago, and they were so worth it. I brought them to a friends apartment warming party. They were mostly gone by the end of the night.

This recipe is adapted from Barefoot Contessa at Home, 2006, "Beatty's Chocolate Cake"
Moist Chocolate Cupcakes
Servings: 28-30 regular sized cupcakes

1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cups cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt (or regular salt works)
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees.  Line muffin tins with cupcake liners and lightly spray with cooking spray.
In an electric mixer bowl; sift together the flour, sugar, baking soda, baking powder and salt.

Mix on low speed just until combined. In a liquid measuring cup, measure out the buttermilk, add the oil, eggs and vanilla. Stir to combine. Set the mixer on low again, and slowly add in the liquid mixture until just combined. Then add the coffee until just incorporated. Fill the tins with batter until just slightly over half full. Do not do more than this, for they will rise considerably. Bake for 14-16 minutes. The first batch I did took 15, the second took 14. Let the cupcakes rest in the tins on wire racks, for just a minutes and then take them out of the tins and put on the wire racks to cool completely. Now on to the frosting.

(don't worry if they sink a little in the middle) They're done if the toothpick comes out without raw batter)

This is without a doubt the best buttercream ever. I could just eat it plain, it is so so so so so good!

(this recipe is easily doubled. This was just about perfect for the amount of cupcakes I made.) 
Buttercream Frosting

1/2 stick (1/4 cup) unsalted butter, softened
1/2 stick (1/4 cup) salted butter, softened
1/2 cup vegetable shortening
1 Tbsp. pure vanilla extract
1 pound powdered sugar (just about 3 1/4 cups)
2-3 Tbsp. cold milk (cream works too)

Whip the butters and shortening on medium speed until light and fluffy. Add the vanilla and mix a little more. Then turn down the speed and mix in the sugar a little at a time, mixing well after each addition. After all the sugar is added, add the milk 1 tablespoon at a time until you reach the desired consistency. You may have to add more, depending on how thick you like your frosting.

I used star tips for decorating the cupcakes and tried to make it look like grass with little spring flowers. I think they are cute. And it was super easy. :)

Birthday Cake

 I just had my birthday this week, and yes...I made my own birthday cake. Usually its my favorite red velvet cake with cream cheese frosting, but this year I decided to be different. Behold, the non-traditional birthday cake...
This recipe comes from "Baking By Flavor" by Lisa Yockelson. It is so worth all the work. 

LEMONLICIOUS BUNDT CAKE

Lemon Rind Soak (step 1)
1 Tbsp. plus 1 tsp. fresh lemon zest
1 1/2 tsp. lemon extract
1 Tbsp. freshly squeezed and strained lemon juice (or bottled lemon juice)

Put all the ingredients into a small bowl and let sit at room temperature for 15 minutes or more.
Preheat the oven 350 degrees. Grease and flour a 9" or 10" bundt pan.

Lemon Butter Cake Batter (step 2)
3 cups all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1 3/4 sticks (14 Tbsp.) unsalted butter, softened
2 Tbsp. vegetable shortening
2 cups granulated sugar + 1 Tbsp. lemon zest mixed together
4 large eggs, separated
1 cup buttermilk
1/8 tsp. cream of tartar
3 Tbsp. superfine sugar (granulated sugar pulsed in food processor until powder)

Sift together the flour, baking soda and salt, set aside. In a mixer on moderate speed, cream the butter and shortening for 3-4 minutes. Keep at this speed and add the 2 cups sugar (premixed with the lemon zest), adding 1/3 of mixture at a time, beating 1 minute after each addition. Next add the eggs yolks and the lemon rind soak and beat until just combined. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour, mixing well after each addition. If you have a second mixer, use it for this next part, otherwise scrape the batter into a larger bowl and set aside. Next wash the mixer bowl thoroughly and put in the egg whites. Whip on high speed until white and frothy. Add the cream of tartar and whip until soft peaks form. Continue whipping, and add the superfine sugar a little at a time until all is added. Continue whipping just until firm peaks have formed, but be careful they don't become to stiff. Use a spatula and gently fold in 1/4 of the egg whites into the cake batter until just fully incorporated. Then add in the remaining egg whites, following the same careful method.  Bake for 55 minutes, or until cake tests done. I rotated mine half-way through.
While the cake bakes, continue with the next step.

Lemon Soaking Glaze (step 3)

1/2 cup freshly squeezed and strained lemon juice (or bottled)
1/3 cup plus 2 tsp. granulated sugar
1/4 tsp. lemon extract

Put all ingredients in a small saucepan over medium low heat until the sugar is dissolved. Then set aside until ready to use.
Once the cake is done, set the cake left in the pan on a wire rack, and let cool 10 minutes. Then invert the cake onto wax paper (on the wire rack). Spoon the lemon soaking glaze onto the cake, covering all of the cake. Let the cake cool for another 15 minutes.

Lemon Pouring Topping (step 4)

2 cups plus 3 1/2 Tbsp. powdered sugar
5 Tbsp. plus 1/4 tsp. freshly squeezed and strained lemon juice (or bottled)
2 Tbsp. unsalted butter, melted and cooled

While the cake cools, mix together the topping ingredients with a whisk until fully blended. I found that there was too much topping, but tried to use as much as possible, even covering the cake twice. Drizzle the topping over the cake letting it drip down the sides. Let the cake cool completely and then slice and serve. It was super good and moist!

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

I decided on this recipe from The Pioneer Woman. I am using the last garden zucchini of the season, and this sounded like a good recipe to that with. I am taking it to a friend that I am visiting tomorrow. She hasn't been feeling in the best health for quite a while, and i'm hoping that Kelsey (her sister) and I can help with house work and bring her food, so she doesn't have to cook. I am also going to make Blueberry Muffins in the morning to take for breakfast. I'll let you know how both taste. The cake looks pretty good though.

(This recipe is adapted from the kitchen of The Pioneer Woman.)

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting
3 cups peeled, grated Zucchini
1 1/2 cups sugar
2 large eggs
1 cup Fat-Free Vanilla Yogurt (drain some of the liquid if possible)
1/2 tsp. Lemon extract
3 cups unbleached flour (or all-purpose)
1 tsp. Kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbsp. Lemon zest
2 cups frozen Blueberries, slightly thawed (you can use fresh as in the original recipe)

Frosting:
3 Tbsp. butter softened
3 of 1/3 less fat cream cheese, softened
2 cups powdered sugar
2 tsp. Lemon zest
1-2 Tbsp. Lemon Juice

Preheat the oven to 325 degrees.
Grease and flour a bundt cake pan, set aside. Sift together dry ingredients in a small bowl, set bowl aside. In a large bowl, mix together zucchini, sugar, eggs, yogurt, and lemon extract. Lightly fold in the blueberries. Pour into the bundt pan. Bake for 65-75 minutes, or until toothpick inserted comes out clean. Remove from the oven, and let the cake sit in the pan for 10 minutes. Invert onto a cooling rack and cool completely.
Frosting: Beat the butter and cream cheese until well blended and creamy. Add the zest and stir, then stir in the powdered sugar until fully incorporated. Stir in enough lemon juice to a consistency that is easily spreadable.

10/5: Officially, I tried some, the flavor was there, but the texture was not good at all. The yogurt substitution might have done it, but unfortunately i'm not really in the mood to try making it again to see if I could fix it. There are so many other recipes out there to try. It did look pretty good though. Disappointment has set in. :(

Orange vs. Rum Butter Cakes

This cake was so good and makes a nice gift to give to your friends. It may be too good to do that though. To share or not to share? Hmm...

Makes 4 Small Bundt Cakes (can double the recipe to bake in a large Bundt pan=approximately double each ingredient)
Grease and flour pans before making the cake. Preheat oven to 325 degrees.
Cake:
1/2 cup (1 stick) butter, at room temperature
1 cup sugar (can substitute with Splenda Brown Sugar Baking Blend), I did both ways
2 large eggs
Cream butter and sugar with stand or hand mixer. Add eggs one at a time, beating well after each addition. Set bowl aside.
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
In a medium bowl, mix flour, baking powder, salt, and soda together. I sifted my ingredients into the bowl. Sifting is optional.
1/2 cup butter milk, or 1/2 cup sour milk
1 teaspoon vanilla extract
In a small bowl, mix the milk and vanilla together.
Alternate mixing dry and wet ingredients into butter mixture, 1/3 dry ingredients, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry, mixing well after each addition. Pour evenly into prepared pan(s) and bake for 20-30 minutes, or until toothpick inserted off center comes out clean. If using a large Bundt pan, bake 50-60 minutes, but keep an eye on it. All oven temperatures vary, so bake just until cake tester inserted off center comes out clean.
Right away, while cake is still hot, prepare syrup.
Orange Liqueur Syrup:
1/2 cup sugar
2 Tbsp. water
2 Tbsp. butter
1 1/2 Tbsp. orange liqueur (yes, you can use rum if you like)
Over medium heat, bring sugar, water, and butter to a boil in a small saucepan, stirring constantly. Remove from heat and stir in liqueur. Poke holes in the cakes with a wooden skewer, or a chopstick will work. If cakes are not flat on top, use a serrated knife and trim tops. Immediately pour syrup over each cake. Let cakes sit in pans until completely cool. Invert pan over a cookie sheet, or larger plate and let cakes fall out. May be necessary to gently separate cake from edges with a knife. And proceed as above. Cakes will keep at room temperature for about a week, otherwise you can freeze them.

Brown-Sugar Caramel Cake

(recipe by Loren Wood in "Taste of the South" magazine)
2 cups flour
1 tsp. baking powder
1 tsp. salt
3/4 teaspoon baking soda
2 cups firmly packed light brown sugar
4 large eggs
3/4 cup vegetable oil
1/2 cup buttermilk
1/2 cup sour cream
1 tsp. vanilla extract
1 tsp. maple extract (or pure maple syrup)
1 recipe Linda's Cooked Caramel Icing (recipe to follow)
Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans. Set aside.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
In a mixing bowl, beat brown sugar and eggs at medium-high speed with an electric mixer until smooth, approximately 3 minutes. Add oil and beat until combined. Set aside.
In a small bowl, whisk together buttermilk, sour cream, and extracts.
Add flour mixture alternating with buttermilk mixture to brown sugar blend. Beat well after each addition, should be 3 additions each. Pour into 3 cake pans and bake until a wooden toothpic inserted off-center comes out clean. The recipe in says 30 minutes. I would say closer to 20 minutes in a gas oven. Let cakes cool in pans 20 minutes. Remove to wire racks to cool completely.
Spread with icing (caramel icing or one of your choice) between layers, on top, and around sides of cake, working quickly. Store at room temperature in an airtight container for up to 1 week.

Linda's Cooked Caramel Icing
4 1/2 cups sugar, divided
10-ounces evaporated milk
1 cup unsalted butter, softened
Before beginning to make this icing read the entire recipe, the two pans will be on the heat at the same time.
Place 1/2 cup sugar in small saucepan or skillet. Set on stove.
Place remaining 4 cups sugar, evaporated milk, and butter in a large saucepan. Set on stove.
Cook sugar in small pan over medium-high heat, whisking constantly until caramelized or amber colored, approximately 4 minutes. (The sugar melts, then changes color, so don't panic)
At the same time, if not slightly before, bring ingredients in large pan to a boil over high heat, whisking constantly. The goal is that it comes to a boil, while the sugar in the saucepan changes to amber color.
When milk mixture begins to boil, carefully add caramelized sugar, stirring constantly.
Cook mixture 3 minutes, stirring constantly. Remove from heat, let cool for 1 minute. Beat at medium speed with an electric mixer for 1 minute. Use immediately.

I spread the caramel on the layers and stacked it, but did the icing on the top, but the caramel just wouldn't thicken up, so I let it sit at room temperature for a while, until spreadable consistency.
Optional: before icing the cake, use a simple syrup, to moisten the layers. I cut off the uneven portions on top of the cakes first. Bring 1/3 cup sugar, 1/2 cup water, (optional add 1-2 tbsp. rum), 1 tbsp. pure maple syrup just to a boil. Drizzle over cake layers, or brush on, then proceed with frosting the cakes.

If desired, garnish cake with chocolate shavings/curls.