cake

Angel Food Cupcakes.

January 31, 2012 · 120 comments

Not gonna lie.

I spent 21 minutes contemplating the idea that if I licked this whisk and it’s three accompanying spatulas completely clean, I mean like COMPLETELY CLEAN… just exactly how sick could I get? Would the sickness be worth it? If I took my last breath slurping fluffy meringue and choked on raw egg whites, vanilla and sugar, would it be my IDEAL – like, total ideal – way to go?

Because there is a fine line between consuming batter and feeling like garbage (or uhhh… dying?), and I often cross it.

Actually… I always cross it. Repeatedly. Forever. Evermore.

Anyhoo.

I did that batter justice.

Really, in all my 20-something years on this Earth, if I have survived using six-years expired shaker Parmesan cheese from Mother Lovett’s fridge, if my mom has baked a cake in 2012 with Duncan Hines mix that was good through March of ’08 and I ate seven bajillion slices, if I lived after taking a swig of Dawn dish soap thinking it was my water bottle, if I consumed… well, let’s be honest here – inhaled – a piece of coconut cream pie that I found in the back of the fridge behind some congealed substance that had basically grown legs and was waiting to walk away, well then…

… I don’t think the base of an angel food cake is gonna kill me.

Oh! And especially not… because it’s called ANGEL food cake, so there has to be like, angels involved somewhere. Watching over me. As in my guardian angel, which obviously has to have some involvement with cake somewhere.

If not, it’s like they don’t even… know me. And well, that’s just not safe.

Besides one of my life goals being for George Clooney to prank me, another one is to make a mean-ass angel food cake. Mother Lovett used to make one and then top it with some glaze, and it was gooooood. Not my favorite, but every once in a while it was cool to bite down into a spongy layer of vanilla. Oh, but this was before I knew that angel food cake was basically a HEALTH FOOD. After learning that, I just wanted to eat brownies.

Everyfreakingday.

I made my first angel food cake a few years ago and assumed it would be soooosoo easy. Like, embarrassingly easy. I mean, it normally just looks like a plain, fluffy, fat life-size donut. It doesn’t taste like tiramisu layered cheesecake with chocolate mouse filling and graham cracker crust and mascarpone frosting and fresh truffles on top of a bed of creme brulee and… and… yeah. Angel food cake is simple and light and people eat it so they can feel better about themselves ingesting cake. I didn’t expect it to be all “beat the egg whites! watch for stiff peaks! sift the sugar! sift the sugar again! don’t stir the egg whites! fold the stuff in! no, FOLD the stuff in! don’t mix it in circles!” and stuff. I’m much more of a mix-all-this-junk-in-a-bowl-and-who-cares-when-you-add-the-dry-ingredients-and-oh-cracked-two-entire-eggs-plus-their-shells-in-the-batter?-just-scoop-it-out-with-your-fingers-and-move-on kind of person.

Needless to say, I was much more prepared for this angel food experience.

Still, I complicated things a little more and made some cupcakes instead, which ummm… might just be the best thing ever because you can pop them in your mouth like candy. They are everything that angel food cake is, but cuter.

Angel Food Cupcakes

[lightly adapted from mother lovett's recipe and gourmet]

makes 36 cupcakes

12 large egg whites (1 1/2 cups)

1 1/2 teaspoons cream of tarter

3/4 cup granulated sugar

2 teaspoons vanilla extract

1 3/4 cups sifted powdered sugar (sift before measuring)

1 1/8 cups sifted cake flour (sift before measuring)

1/4 teaspoon salt

Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside. Line a cupcake tin (or two) with cupcake liners.

Preheat oven to 350 degrees F and place rack in the bottom third of oven.

Using an electric mixer, beat egg whites until frothy. Once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. This took me about 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Once there, beat in vanilla extract.

Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients – I did this in three increments.

Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely, then frost as desired. I frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and beating until thickened.

Much cuter.

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{ 120 comments }

Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting.

January 20, 2012 · 158 comments

Cake

fo’

life.

Wish I could say more but… am at a complete loss for words on this little Friday here. The only thing I want to do is smash my entire body into a some oatmeal cupcake pillows. And build myself a house of epic proportions, made of cinnamon sugar chip frosting.

And peanut butter.

Then eat myself out of house and home.

Literally.

Chocolate Chip Oatmeal Cupcakes

[adapted from my sweet potato pie cupcakes]

makes 12 cupcakes

1 large egg

3/4 cup loosely packed brown sugar

2 teaspoons vanilla extract

1/2 cup unsalted butter (1 stick), melted and cooled

1 1/4 cups all-purpose flour

1/2 cup old-fashioned rolled oats

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons milk

1/2 cup chocolate chips, tossed in a sprinkle of flour

Preheat oven to 350 degrees F. Line a cupcake tin with liners.

In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt and cinnamon then add in milk and stir until combined and smooth. Fold in chocolate chips. Drop about 1/4-1/3 cup of batter into each liner. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

Cinnamon Sugared Chocolate Chip Frosting

1 cup unsalted butter (2 sticks), softened

2 cups powdered sugar

1/2 cup loosely packed brown sugar

1/4 teaspoon cinnamon

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

1/3 cup mini chocolate chips

Beat butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add brown sugar and vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Fold in chocolate chips, then frost cupcakes. Extra frosting can be stored in the freezer for about 6 weeks.

The end.

{ 158 comments }

Banana Bread Snack Cake.

January 13, 2012 · 150 comments

Ohhh maaa gawwwsh.

What I’m sharing with you today is only the snack that I’ve fallen madly in love with… that I’ve made four times already… that I inhale the moment it comes out of oven, singed taste buds and all…that I can’t keep my grubby little paws off of.

You know… no big deal.

Except it’s a HUGE DEAL. Because it’s amazing. And so so so easy. And healthy! Fruit + whole wheat flour = pure unadulterated health.

I should be a doctor or something.

Even my mom – who worships at the altar of enriched breads and all-purpose flour – could not get over how good this tastes. Now that’s saying something.

Must I really tell you more?

Banana Bread Snack Cake

makes 9-12 squares

1 large egg

1/3 cup loosely packed brown sugar

2 teaspoons vanilla extract

3 ripe bananas, mashed (about 1 1/2 cups)

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

3 tablespoons unsalted butter, melted and cooled

Preheat oven to 350 degrees F. Spray an 8×8 baking pan with non-stick spray

In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract and mashed bananas, mixing until combined. Add in flour, baking powder, cinnamon and salt, mixing until the batter comes together. Add in melted butter and mix until evenly distributed.

Pour batter in the baking pan. Bake for 20 minutes, or until center is no longer jiggly and edges are golden. Top with a cream cheese glaze, if desired.

Note: you can definitely sub in all-purpose flour, but I would not use regular whole wheat.

Oh wait, yes… I must. Cream cheese glaze. Get it!

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{ 150 comments }

Eggnog Breakfast Crumble Crunch Cake.

Eggnog Breakfast Crumble Crunch Cake makes one 9×13 dish 1 cup all-purpose flour 1 cup whole wheat pastry flour 1 tablespoon baking powder 1/4 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon + an extra 1/4 teaspoon 1/2 cup loosely packed brown sugar + and extra 1/3 cup 1/3 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 6 tablespoons unsalted butter, melted and cooled 1 cup eggnog Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. In a small bowl, combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon. In another small bowl, combine flours, baking powder, salt, nutmeg and cinnamon, then whisk to combine. In a large bowl, add butter and sugars and whisk until smooth. Whisk in eggs one a time, mixing until completely combined, then stir in vanilla extract. Stir in dry ingredients, mixing until a batter forms, then whisk in eggnog until smooth. Pour half of the batter in the baking dish, then sprinkle the brown sugar/cinnamon mixture over top. Cover with remaining batter, gently using a spatula to spread over sugar if needed. Don’t worry if some of the sugar peeks through. Top with the crumble below. crumble topping [...]

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Snickerdoodle Cookie Cupcakes.

Snickerdoodle Cookie Cupcakes makes 12-14 cupcakes cookie layer 1/4 cup butter, at room temperature 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 cups all-purpose flour pinch of salt 1/4 teaspoon baking powder 1 teaspoons cinnamon 1 tablespoon milk, if needed Preheat oven to 350 degrees F. Beat butter and sugar in the bowl of an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and cinnamon. Mix until dough comes together. Add in milk. If dough is crumbly, add milk 1 teaspoon at a time until it comes together. Refrigerate dough while you make cupcake batter. cake layer 1/2 cup butter, at room temperature 3/4 cup granulated sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/2 teaspoon salt 1/4 teaspoon cinnamon Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Line muffin tins with [...]

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Spiced Double Chocolate Chip Cake.

Spiced Dark Chocolate Cake [slightly adapted from food and wine] makes one bundt cake (serves 8-10) 8 ounces milk chocolate, chopped 1/2 cup canola oil 1 1/2 cup granulated sugar 1 large egg 1/3 cup heavy cream 1 cup strong coffee 1 cup buttermilk 1 tablespoon vanilla extract 2 cups all-purpose flour 1/2 cup dutch process or dark cocoa powder 1 tablespoon baking soda 3/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg pinch of cayenne pepper 1/2 cup chocolate chips Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with non-stick spray and set aside. In a bowl, combine flour, cocoa, salt, baking soda and spices and mix with a spoon. Melt chocolate in either a double boiler or a large microwave-safe bowl (I melt in 30 second increments) and let cool. Whisk in oil, sugar, vanilla and heavy cream until smooth, then whisk in egg. Add in half of the flour + cocoa mixture, then half of the coffee and buttermilk, mixing until just combined. Add in the remaining flour mixture and then the remaining coffee and buttermilk, stirring until smooth. Lightly toss chocolate chips with a spoonful of flour, then fold [...]

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Fluffernutter Cupcakes.

Peanut Butter Cupcakes with a Marshmallow Swirl [adapted from my peanut butter cupcakes] makes about 12 cupcakes 1/4 cup butter, softened 1/2 cup creamy peanut butter 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/4 teaspoon baking powder 1/3 cup milk 1/2 cup peanut butter morsels 2/3 cup marshmallow fluff Preheat oven to 350 degrees F. Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in peanut butter morsels and marshmallow fluff. Pour into cupcake tins and fill 2/3 of the way full. Bake for 15-18 minutes at 350. Let cool completely before frosting. Note: since the marshmallow fluff can harden a bit, I would advise making these cupcakes the same day you eat them. Peanut Butter Frosting 2 tablespoons butter, softened 1/4 cup creamy peanut butter 1 teaspoon vanilla extract 3/4 cup powdered sugar 1-2 teaspoons milk, if [...]

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Brownie Banana Bread Cupcakes with Brown Sugar Frosting.

Brownie Banana Bread Cupcakes [adapted from my brown sugar banana cupcakes + red velvet brownies] makes 20 cupcakes brownie layer 1/4 cup butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1 1/2 heaping tablespoons of cocoa powder pinch of salt 1/3 cup mini chocolate chips, lightly tossed in flour Preheat oven to 350 degrees F. In the bowl of an electric mixer, beat butter and sugar until fluffy – about 3-4 minutes. Add egg and vanilla, and mix until combined, scraping down the bowl a few times. With the mixer on medium speed, add in flour, salt and cocoa powder, mixing until just combined. Line a cupcake tin with liners, then spoon about 1/2-3/4 of a tablespoon of brownie batter in each cup. Press down with the back of a spoon coated in non-stick spray. cupcake layer 1 1/3 cups flour 1 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon pinch of nutmeg 1 egg 3/4 cup brown sugar 1 teaspoon vanilla extract 3 large ripe bananas, mashed 1/4 cup sour cream 1/2 cup butter, melted Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In [...]

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Apple Pie Breakfast Cakes.

Apple Pie Breakfast Cakes serves 2 adapted from blueberry breakfast cakes 1/4 cup butter 1/4 cup brown sugar 1 egg 2 teaspoons vanilla extract 1/3 cup plain Greek yogurt 1/3 cup whole wheat pastry flour 1/4 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon a pinch each of nutmeg, ground ginger, & ground cardamom 1 medium apple, peeled and diced into cubes Preheat oven to 350 degrees F. Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in apple chunks. Spray 2 ramekins {I used the 6 ounce, 3 1/2 inch} with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean. For the brown sugar topping, I simply combined 1/2 tablespoon flour, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, a pinch of salt and 2 teaspoons of melted butter and then crumbled it over top before baking. For an optional glaze on top, combine 3-4 tablespoons of powdered sugar and a drop or two of milk [...]

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Milk Chocolate Cupcakes with Fresh Mint Frosting.

Milk Chocolate Cupcakes makes 12 cupcakes 1 1/8 cups all purpose flour 1/4 cup unsweetened cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup white sugar 1 egg 2 teaspoon vanillas extract 3/4 cup milk 1/2 cup butter, melted 4 ounces of high-quality milk chocolate, coarsely chopped Preheat oven to 350 degrees F. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Fold in milk chocolate. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting. Milk Chocolate Buttercream 2 sticks of butter (1 cup), softened to room temperature 3 1/2 cups of powdered sugar 3 ounces milk chocolate, melted and cooled for about 5-10 minutes (still in liquid form) 1 tablespoon vanilla extract 2-3 tablespoons milk, if needed Beat butter in the bowl of your electric mixer until smooth and creamy, about 2 minutes. Add in powdered sugar gradually (about 1/2 cup at a time) with the mixer on low speed, [...]

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