cake

Banana Bread Snack Cake.

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. Pin It

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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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Mocha Coconut Frappuccino Cupcakes.

Mocha Cupcakes makes 12 cupcakes 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder 3 tablespoons instant coffee powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup white sugar 1 egg 2 teaspoons vanilla extract 3/4 cup coconut milk 1/2 cup butter, melted 2 tablespoons sour cream 1/2 cup chocolate or cappuccino chips Preheat oven to 350 degrees. 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, then stir in sour cream. Fold in chocolate chips and mix. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting. Coconut Frosting 2 sticks of butter, softened (1 cup) 3 2/3 cups powdered sugar + more if needed 1 tablespoon vanilla extract 1 teaspoon of coconut extract (if you don’t have this, no big deal) 1-2 tablespoons of lite coconut milk 1/2 cup shredded, sweetened coconut 1/2 cup shredded coconut, toasted Cream butter in the bowl of an electric mixture until completely smooth and [...]

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Roasted Blueberry Cupcakes with Chocolate Fudge Frosting.

Roasted Blueberry Cupcakes makes 12 cupcakes 1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups fresh blueberries + a few additional ones rubbed with sugar for garnish 2-3 tablespoons milk, if needed (I used 2.) Preheat oven to 350 degrees F. Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes. Add eggs and vanilla extract and mix until combined, another 2-3 minutes. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter. Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough. [...]

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