Pumpkin Pie Cupcakes

Just in time for Fall or Winter, if you live in Minnesota, I wanted to share a pumpkin-related recipe for my fellow bloggers.  This recipe is as easy as it gets and tastes just like your homemade pumpkin pie.  If you're wanting Pumpkin Pie and Cool Whip "sandwiches," pour less batter in the cupcake tins (approximately half of a tin) and bake for less time than needed in the directions listed below.

Serving: 24 cupcakes

- 1 15 oz. can pumpkin purée
- 1/2 c. sugar
- 1/4 c. brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 c. evaporated milk
- 2/3 c. all purpose flour
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda

Preheat oven to 350F.  Spray the muffin tin with cooking spray.  In a large mixing bowl, mix the pumpkin purée, sugar, brown sugar, eggs, vanilla extract, and evaporated milk. 

Add the flour, pumpkin spice, salt, baking powder, and baking soda to the mixture and mix well. 

 Fill each cupcake cup half full.  Bake for twenty minutes. Let cupcakes cool and chill in the fridge for thirty minutes.  

To serve, scoop whipped cream on top and sprinkle more pumpkin pie spice on top.

This recipe is based on 58 Day Dreams' Pumpkin Pie Cupcakes.

Coconut Meringue Cupcakes

When I walk into Barnes & Noble, I make a beeline to the bargain priced cookbooks.  I have purchased a few bargain cookbooks but my favorite is Cupcakes and Muffins by Owen Weldon.  I have made one recipe in this cookbook multiple times that I would like to share because they are simple, delicious and turn out each time I make them.  This recipe is so good I feel like it should be a secret family recipe so welcome to the family.

Ingredients for the cupcakes:
- 2 sticks of softened butter
- 1/2 c. sugar
- 3 egg yolks
- 1 c. flour
- 1 tsp. baking powder
- 1/2 c. milk
- 1/2 tsp. vanilla extract

Ingredients for the coconut meringue:
- 3 egg whites
- 1/2 c. sugar
- 1 c. coconut flakes

Preheat oven to 350F.  Line one 12 count muffin pan  and one 6 count muffin pan with paper cupcake liners or spray with cooking spray.  In a large mixing bowl, beat the butter and sugar until fluffy.  One at a time, add the eggs, beating each well into the mixture.  Set aside. 

 In a medium mixing bowl, sift the flour and baking powder.  Set aside.  

In a small bowl, mix the milk and vanilla.  Fold the flour mixture into the butter mixture, also alternating the milk mixture into the flour and butter mixture.  Spoon the mixture into the cupcake liners, filling the liners half full.  

Bake for 20 minutes, until a toothpick comes out clean.

In a large mixing bowl, beat egg whites until stiff peaks are formed.  

Next, slowly add the sugar.  This mixture should become glossy white.  Fold in the coconut with a spoon.  Spoon meringue mixture over the baked cupcakes.  Bake for 5 to 10 more minutes, once the meringue becomes golden.  Cool cupcakes in the pan for 5 minutes then transfer to a rack for complete cooling.

This recipe is based on Owen Weldon's Cupcakes and Muffins Coconut Meringue Cupcakes.

Creme Brûlée

It's time to get fancy up in here with some creme brûlée.  I picked up four ramekins at World Market for $1.25 each but you can also buy a set at Kohls, Target, Wal-Mart or online if you don't mind waiting for them to ship but I'm not patient enough for that.  The recipe I used didn't require a torch but they are available for $20 online.  I also didn't use a vanilla bean and used pure vanilla extract instead.

Ingredients for creme:
- 1 1/2 c. milk
- 1 c. heavy whipping cream
- 1/2 c. sugar
- 1/4 tsp. salt
- 2 large eggs
- 3 large egg yolks
- 2 tsp. vanilla extract

Ingredients for topping:
- 3 TBSP. brown sugar
- 3 TBSP. white sugar

Ingredients for creme

Preheat oven to 325 F.  Arrange four to six ramekins in a 9 x 13 cake pan.  Set aside.  Combine milk and heavy whipping cream in a saucepan and bring to a simmer.  I stirred this so it wouldn't stick to the bottom of the pan.  In a mixing bowl, mix sugar, salt, eggs, egg yolks, and vanilla.  

Once well combined, slowly add this mixture to the hot milk mixture.  Next, strain the mixture into a large bowl ( I used a large measuring cup to make it easier to pour into the individual dishes).  

Divide the mixture evenly among your ramekins and pour boiling water into the cake pan, using just enough so the water comes halfway up the ramekins.  

Bake for 40 to 50 minutes or until the custards have set.  Insert a knife into the center and it should come out clean.  Remove ramekins from the cake pan and allow to cool to room temperature.  Next, place them into the refrigerator for an hour or two.  Once completely cooled,  set the oven to broil.  Mix together the brown sugar and white sugar.  Sprinkle several layers of the sugar mixture over the creme until mixture is used.  

Broil for about 2 to 4 minutes, allowing the sugar to melt and become crispy.

 

This recipe is based on Baking Bites' Classic Creme Brûlée.

Marshmallow Fondant

Every good cake decorator should know how to use fondant so it's time I learned.  I  have cake decorated for years and have never used any.  I looked on Pinterest for good fondant recipes and found lots of recommendations for marshmallow fondant.  Using marshmallows was a popular and easy option for making fondant.  Although the fondant remained sticky and didn't dry out as well as I had hoped, it was easy to roll out and form shapes and definitely cheaper than store bought.  


Ingredients:
- 1 bag of marshmallows
- 1 lb. powdered sugar
- 1/2 c. Crisco 
- 2-4 Tbsp. Water 

In a large microwaveable bowl, microwaving about 30 seconds at a time, melt the 16 oz. bag of marshmallows for 2 minutes.  After each 30 second interval, stir the marshmallows.  Pay close attention when microwaving to prevent the marshmallows from overflowing and making a mess.  Grease a large mixing bowl and pour in half a pound of powdered sugar.  Next, add the melted marshmallows and the half cup of Crisco.  You can use a spoon to mix, but I greased my hands with some Crisco and kneaded the mixture.  As you add the rest of the powdered sugar, start adding a little of the water at a time to get a smooth mixture.  Store in a Ziplock baggie.  If the fondant is hard for the next use, mix in a little Crisco and knead into the fondant.

* I would recommend using rubber gloves when mixing colors into the fondant and a nonstick mat to roll fondant.

This recipe is based on Little Delights Cakes Marshallow fondant.

Cut Out Cookies

Hola amigos! I have been wanting Lofthouse cookies for quite some time and have tried a few different copycat recipes that didn't go so great.  Although they don't have the flaky Lofthouse cookie texture, these cutout cookies are ranked up there with Lofthouse's.  These cookies didn't last long at my house so that must be a sign that they taste great, right?   


 Yield: 20 cookies

Ingredients:

For cookies:

- 3 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. sugar
- 2 sticks of cold butter
- 1 egg
- 3/4 tsp. vanilla extract
- 1/2 tsp. almond extract

For icing:

- 4 TBSP. meringue powder
- 1/2 c. water
- 1 lb. powdered sugar
- 1/2 tsp. light corn syrup
- 1 tsp. vanilla extract
- Food coloring, if desired 

Cookie ingredients

Icing ingredients

Preheat oven to 350 degrees F.  In a mixing bowl, beat butter and sugar.  Next, add one egg, vanilla extract, and almond extract.  Mix in flour, salt, and baking powder.  Knead the mixture together before rolling out to start cutting out cookies.

After rolling out dough and cutting out 1/8 inch thick cookies on floured surface, place cookies on a cookie sheet and freeze for about 5 minutes before baking.  

Bake for about 10 minutes.

Beat meringue powder and water until the mixture is foamy.  

Sift the powdered sugar into the bowl until combined (must mix on low setting).  

Next add corn syrup and vanilla extract.  The icing must become shiny and peaks will form before adding food coloring.  


This icing will begin to dry if not covered immediately.  I had a lot of extra icing that I kept in a bottle in the fridge for next time.  Let the cookies set out for a few hours or overnight to harden completely. 

For today's post, my cut out cookies are based on Sprinkle Charms' recipe for Ultimate Cut Out Cookies and Royal Icing.

Whipped Cream Cheese Frosting

Hello all! I was in the mood for some red velvet cake (or in my case green velvet) and I tried a recipe out hoping to share another cake recipe. Instead, I decided the frosting outdid the cake. I chose this frosting because I wanted a lighter frosting for a heavier cake. The frosting recipe was originally used for cinnamon rolls but can be used for cakes as well.  

Ingredients:
- 16 oz. cream cheese, room temperature
- 1 1/2 c. powdered sugar
- 1 tsp. vanilla
- 1 c. heavy whipping cream

Beat the cream cheese, powdered sugar and vanilla until fluffy. Set aside. In another mixing bowl, beat the heavy whipping cream until it forms stiff peaks. Add the whipped cream into the cream cheese and sugar mixture and mix together.   

This frosting is based on Ms. Humble's Whipped Cream Cheese Frosting.

Pineapple Upside-Down Cake

When you think of summer what's the first thing you think of?  I initially thought of bugs and the nice weather but then fresh fruit came to mind.  With summer finally here, what better way to celebrate summer than with some fresh fruit and Pineapple Upside-Down cake? 

Yield: 8 servings

Ingredients:

For the topping:
- 1/4 c. butter, melted
- 1/2 c. light brown sugar
- 6 slices of pineapple 
- 15 - 20 maraschino cherries

For the cake:
- 1 2/3 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 c. butter, melted
- 3/4 c. light brown sugar
- 1/4 c. granulated sugar
- 1 large egg
- 1/4 c. plain or vanilla yogurt
- 1/2 c. milk or buttermilk
- 1/4 c. pineapple juice
- 1 TBSP. vanilla extract

Topping Ingredients

Cake Ingredients

Preheat oven to 350 degrees F and begin by preparing the topping.  Melt 1/4 c. butter and place into a 9-in. round cake pan.  Next, sprinkle the light brown sugar on top.  Place 6 pineapple slices in the cake pan and add cherries between the pineapple slices.  

Put the cake pan aside.  Mix flour, baking power, baking soda, and salt in a mixing bowl.  Set the mixed dry ingredients aside.  Melt 1/2 c. butter and mix with the 3/4 c. light brown sugar and 1/4 c. granulated sugar.  Next in the sugar mixture, whisk in the egg, milk, pineapple juice, and vanilla extract until mixed well.  Gradually add the dry ingredients into the wet mixture.  

Pour the batter in the cake pan and bake for 20 minutes.  After baking for 20 minutes, remove the cake from the oven and loosely cover the cake with aluminum foil for the next 20 minutes.  Continue baking until the toothpick comes out clean.  

Cool for at least 10 minutes and invert the cake onto a large plate.  This cake can be served warm or cold.  And don't forget the ice cream!

This cake is based on Sally's Baking Addiction's Pineapple Upside-Down Cake.

Carrot Cake

Hello, again!  I searched high and low for a moist, rich carrot cake and stumbled upon Rachael Ray's recipe.  With a few tweaks, I am happy to say this is by far the best carrot cake I have tried and will make again for future occasions.  If you are a carrot cake lover, this cake is for you!





Yield: 12 servings


Ingredients:

For the cake:
- 2 c. granulated sugar
- 3/4 c. vegetable oil
- 3/4 c. applesauce
- 4 large eggs
- 2 c. sifted cake flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 3 c. grated carrots
- 4 oz. chopped walnuts

For the frosting:
- 8 oz. (1 pkg) cream cheese
- 1/2 c. softened butter
- 4 c. powdered sugar
- 1 tsp. vanilla extract

Preheat the oven to 300 degrees F and spray the two 9-inch round cake pans.  In a large mixing bowl, mix the sugar, vegetable oil, applesauce, and 4 eggs.  In another mixing bowl, sift together cake flour, baking soda, salt, and spices (I used a fork to mix these dry ingredients together). 

Cake flour ingredients (All- Purpose flour and corn starch)

 Fold dry ingredients into wet mixture and blend well.

Fold in carrots and chopped nuts until well blended.  Distribute the batter into 2 greased 9-in. round cake pans. Bake for 50 to 60 minutes.

 

Cool in pans for approximately 1 hour.  

Next, refrigerate the cake layers in their pans, inverted, for about 24 hours. When inverting the cake layers, place a paper towel on top of the plate before inverting the cake to soak up any remaining oil overnight.
 

To make the frosting, combine the butter, cream cheese, and vanilla in a large mixing bowl.  Beat the mixture until it is smooth and creamy.  Remove the paper towel from the first layer and frost the first cooled cake.  Place the next layer on top and use remaining frosting for the second layer.  

This recipe is based on Rachael Ray's Carrot Cake recipe.

Tres Leches Cake

Hello, Cinco de Mayo-ers!  Just because it's June doesn't mean you can't celebrate with some traditional Tres Leches Cake.  This light cake is great for summer parties or any occasion.

Yield: 15 servings

Ingredients:

For the cake:
1 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 eggs (separate whites from yolks)
1 c. sugar (1/4 c. plus 3/4 c.)
1/3 c. skim milk
1 tsp. vanilla extract
1 can evaporated milk
1 can sweetened condensed milk
1/4 c. heavy cream

For the icing:
1 3/4 c. heavy cream
3 Tbsp. sugar
1 lb sliced strawberries

Preheat the oven to 350 degrees F and spray the 9 x 13 inch pan.  Next, combine the flour, baking powder and salt in a mixing bowl.  Set aside.  Beat 5 egg yolks with 3/4 c. sugar until yolks change to a pale yellow color.  Add skim milk and vanilla to the mixture and stir.  Pour egg yolk mixture over the flour mixture and fold in gently until mixed well.  Set aside.
 

Beat egg whites on high until peaks form (about 5 mins).  Add the remaining 1/4 c. of sugar and beat until egg whites are stiff.  Fold egg white mixture into the batter until the egg whites are no longer visible.

Pour mixture into the pan and spread it evenly.

Bake for 35 mins or until a toothpick comes out clean.  Allow to cool (or cover and freeze for 20 mins). In a small container, combine evaporate milk, condensed milk and 1/4 c. heavy cream.  Poke the surface of the cake several times with a skewer or fork (make sure you have plenty of holes for the mixture to sink in). 

Drizzle all of the milk mixture evenly over the cake (I used a Blender Bottle to shake the mixture well).  Next, allow the cake to absorb the milk mixture in the fridge (about 30 mins).  Whip 1 3/4 c. heavy cream with 3 Tbsp. sugar until thick and fluffy. 

Spread the whipped cream on the cake.  

Cut the cake into slices and add strawberries on top of each piece.  And enjoy!

 This recipe is based on The Pioneer Woman's Tres Leches Cake recipe.