Peanut Butter Dream Buttercream Frosting

Peanut Butter Dream Buttercream Frosting

This is the lightest, most delicious frosting I've ever made (or tasted).  It's so light it feels like a whipped frosting.  It's simple to make and looks delicious when it's piped on to cupcakes.  This recipe makes enough frosting to generously frost 24 cupcakes, with a little extra to eat with a spoon later. ;-)

Slightly adapted from: Cake Central

What you need:
1 Cup Butter, softened to room temperature
1 Cup Creamy Peanut butter
3 Cups Powdered Sugar
3 Tsp Vanilla Extract
3 Tbsp Heavy Whipping Cream
A Pinch of Salt

What you do:
1.  Cream the butter and peanut butter together until light and fluffy.  Don't skimp on time here.  I let my stand mixer cream the butter and peanut butter for about 7 minutes. 

2.  Add the powdered sugar, one cup at a time.  Make sure all of the sugar is incorporated before adding the next cup. 

3.  Add the vanilla extract and mix well. 

4.  Add the whipping cream and mix well. 

5.  Add the salt and mix well. 

6.  Frost your favorite cupcakes. 

Enjoy!

P.S.  I haven't tried this yet, but I think this frosting could be used as a cupcake filling or even as a sweet dip if y'all are feeling adventurous. 

Hot Chocolate Cupcakes

   

  Right after the holidays, I picked up a box of this cupcake mix on clearance.  When I eventually made them, I wasn't all that impressed.  They didn't really remind me of hot chocolate at all.  It was basically a chocolate cupcake with a marshmallow glaze.  I know, I know -- I can't expect perfect from a boxed mix.  Of course, I considered this a challenge, though, and decided I had to come up with my own hot chocolate cupcake recipe.  The result was pretty impressive, if I do say so myself.  The cupcakes really taste just like a mug of hot chocolate and the marshmallow frosting is light and fluffy and dreamy.

     I usually take all the food that you see on here to work to be eaten, but I don't usually toot my own horn.  I just set it out and let it be eaten.  But let me tell you, when I made these and took them to work, I tooted my horn all over the whole building.  Seriously. I sent out e-mail blasts telling everyone how amazing my cupcakes were.  And they came.  And they ate them.  And they all agreed.  So, try them.  They're delicious.  

What you need for the cupcakes:
1 Chocolate Cake Mix
1 Cup Sour Cream
4 Eggs
3/4 Cup Vegetable Oil
1 Cup Water
1 Box of Chocolate Pudding Mix 
12 ounces Semi-Sweet Chocolate Chips
6 Individual Hot Chocolate Packets

What to do for the cupcakes:
1.  Preheat the oven according to the directions on the box of the chocolate cake mix. 

2.  Line cupcake tins with cupcake liners. 

3.  Put everything in a bowl and mix well. 

4.  Fill the cupcake liners about 2/3 full and bake according to the directions on the box of the cake mix. 

What you need for the icing:
1 stick Butter, softened
1 jar Marshmallow Fluff (7 oz)
2 cups Confectioners Sugar
A Pinch of Salt 
1 tsp Vanilla 


Here's what you do to make the icing:
1.  Beat butter on high speed until light and fluffy. 

2.  Add marshmallow fluff and continue to beat until incorporated. 

3.  Add sugar, vanilla, and salt and beat on high for 5-6 minutes, scraping down the bowl.

I piped the marshmallow frosting on top of the cupcakes to make them pretty.  I also found that if you toss these in the microwave for about 15 seconds, they're even more delicious when they're just a little warm.

Enjoy! 

Valentine Day Cupcakes

I tried to make these cupcakes for Valentine's Day, but the hearts that I made were too big, so when I cut into the cupcakes, there was just a big red blob.  I was pretty disappointed, but still had a ton of french vanilla cake batter and about a million little cake hearts, so I had to figure something out.  This is what I came up with.  They're adorable, right?  Right.  And, they're pretty easy to make!

The cupcakes are french vanilla and I added maraschino cherry frosting in honor of Valentine's Day.  The hearts are just tiny little heart cakes, made out of the same batter as the cupcakes.  

You could easily adapt this for any holiday or occasion  so long as you have a cookie cutter that suits what you're making them for.   

First, make the hearts and cupcakes. 

What you need for the cake:
1 French Vanilla Box Cake Mix
1 Box of Powdered Vanilla Pudding
1 Cup Sour Cream
1 Cup Water
3/4 Cup Oil 
4 Eggs

What you do make the cupcakes and hearts:
1.  Mix all the ingredients together for the cake.  Separate about 1/3 of the batter into a separate bowl. 

2.  Using food coloring, tint the smaller portion of the batter to the color you desire. 

3.  Pour the tinted food coloring onto a sheet cake pan and bake for about 15-20 minutes or until the cake is done. 

4.  Set the sheet cake aside to cool.  Meanwhile, using the remaining batter, make cupcakes, baking according to the directions on the cake mix box. 

5.  Once the sheet cake has cooled, using a small heart shaped cookie cutter, cut out as many hearts as you can from the sheet cake.  Remove the hearts from the pan and discard the scrap sheet cake. (I "discarded" the scrap sheet cake by eating it.  Don't judge.)


Second, make the icing. 

I slightly adapted my icing recipe from Glorious Treats.  

What you need for the icing:
2 Sticks of Butter at room temperature
4 Cups Powdered Sugar
6 Tbsp Maraschino Cherry Juice
1/2 Cup finely chopped Maraschino Cherries
A pinch of salt

What you do to make the icing:
1.  Beat the butter until smooth. 

2.  Add 1 cup of powdered sugar.  Beat until fully incorporated.  Repeat with a second cup of powdered sugar. 

3.  Add 1 Tbsp of maraschino cherry juice.  Beat until fully incorporated.  Repeat until you have added all 6 Tbsps of maraschino cherry juice. 

4.  Add 1 cup of powdered sugar.  Beat until fully incorporated.  Repeat with a second cup of powdered sugar. 

5.  Add the chopped cherries and a pinch of salt.  Beat to fully incorporate. 

6. You may add food coloring to tint your frosting if you would like.  I added a little bit of red to make my frosting a bit more pink that it was naturally.

Third, assemble the cupcakes. 

To assemble the cupcakes, pipe a bit of frosting on top of each cupcake.  Then, insert a toothpick into the bottom (pointed) end of one heart.  Feed the toothpick into the heart until it is about half-way in.  Push the exposed part of the toothpick into the top of the cupcake.  Your heart should now be "sitting" on top of each cupcake (no toothpick should be exposed).  Repeat until all cupcakes are assembled. 

Enjoy!

Blueberry Cupcakes with Lime Cream Cheese Frosting

I was skeptical at first of the combination of blueberry and lime, but I decided to give these a shot this Spring.  They came out delicious!  The lime and cream cheese frosting was a bit tangy, but incredibly refreshing and the cupcakes were not too sweet.  I did find the cupcakes to be a bit dry for my personal taste, but the frosting was so delicious,  I was able to look past the dry cake. 

Slightly Adapted From: Tracey's Culinary Adventures

What you need for the cupcakes:
3/4 Cup + 2 Tbsp All Purpose Flour, divided
3/4 Cup Cake Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Unslated Butter, at room temperature
3/4 Cup + 2 Tbsp Sugar
Juice of 1 Lime 
2 Large Eggs, at room temperature
2 Tsp Vanilla Extract
1/2 Cup + 2 Tbsp Milk, at room temperature
1 Cup Blueberries (preferably fresh) 

What you do to make the cupcakes:

1.  Preheat your oven to 350 degrees F. 
2.  Line cupcake pans with liners. 
3.  Whisk 3/4 cup all purpose flour, all of the cake flower, baking powder, and salt in a bowl.  Set that bowl aside. 
4.  In another bowl combine the sugar and lime juice.  
5.  Add the butter and cream until light and fluffy. 
6.  Add the eggs, one at a time.  Beat well after each addition. 
7.  Add the vanilla and mix well. 
8. Add the flour mixture and the milk, a bit at a time, alternating flour mixture and milk.
9.  Gently fold in 3/4 cup of blueberries. 
10.  Fill the cupcake tins about 2/3 of the way full. 
11.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. 
12.  Cool completely. 


What you need for the frosting: 
8 oz cream cheese, softened
5 Tbsp Unsalted Butter, at room temperature
4 1/2 Cups Powdered Sugar
Juice of 1 Lime 
Green Food Coloring, if desired

What you do to make the frosting:
1.  Beat the cream cheese and butter together until fluffy. 
2.  Add the lime juice and mix well. 
3.  Add the powdered sugar, 1/2 of a cup at a time.  
4.  After all of the powdered sugar is mixed in, add green food coloring to color as desired. 
5.  Mix on high speed until fluffy. 
6.  Pipe the frosting onto the cupcakes with an over sized icing tip. 
7.  Garnish with blueberries. 

Enjoy!

Lucky Charm Cupcakes

Tomorrow is St. Patrick's Day.  I wanted to make a little treat in celebration, but I don't like corned beef.  I don't like cabbage. And I don't like beer.  I came across these little cuties and decided they would do.  So I made them, and they were delicious!  The cake is very neutral and spongy.  The frosting is quite sweet.  The two contrast each other nicely.  I tinted the cupcakes green to make them a little more festive.  


Slightly adapted from: Bella Baker


Here's what you need for the cupcakes:
3 cups Cake Flour, sifted
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 3/4 cups Sugar
2/3 cup Butter
2 Eggs
1 1/2 tsp Vanilla
1 1/4 cups milk 
Food coloring as desired.


Here's what you do to make the cupcakes:
1. Preheat oven to 350°F. 


2.  Line cupcake tins with liners.


3.  Sift together flour, baking powder and salt; set aside. 


4,  Cream sugar and butter together. 


5.  Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. 


6.  Add flour mixture and milk to creamed mixture.  Alternate the flour mixture and the milk, beating well after each addition. 


7.  Add food coloring.  Continue beating one minute. 


8.  Bake for about 20 minutes or until toothpick inserted comes out clean. 


9.  Remove to wire cooling rack.  Cool completely before icing.



Here's what you need for the icing:
1 stick Butter, softened
1 jar Marshmallow Fluff
2 cups Confectioners Sugar
1 tsp Vanilla 



Here's what you do to make the icing:
1.  Beat butter on high speed until light and fluffy. 


2.  Add marshmallow fluff and continue to beat until incorporated. 


3.  Add sugar and vanilla and beat on high for 5-6 minutes, scraping down the bowl. 



To assemble the cupcakes, I piped the icing on top of the cupcakes and sprinkled the marshmallows from Lucky Charm's cereal on top.  The marshmallows will get soft after sitting on the icing for some time, so don't top with marshmallows until shortly before serving. 


Enjoy!

Cinnamon Toast Crunch Cupcakes

I've been quite enamored with the cupcake lately.  If you don't understand why, we can't be friends.  I mean, it's a miniature version of a big cake.  What's not to love?  These Cinnamon Toast Crunch Cupcakes are my latest in cupcake love.  

I went to a potluck dinner of sorts recently and the theme was breakfast.  I was beyond excited because breakfast is my favorite meal!  I figured the basics would be covered (and I was right), so I jumped on the dessert train, of course.  This was my favorite find in searching for breakfast themed cupcakes.

These cupcakes taste a lot like Cinnamon Toast Crunch (which I'd never eaten before I bought a box to make these cupcakes), but the icing is what really sends them over the top.  This is the kind of icing that is all sorts of soft and melty.  It's sweet, but not over the top.  Nothing short of perfect!  If you liked my recipe for Snickerdoodle Cupcakes, you've got to try this one because they're quite similar!

Adapted from: Ingredients of a 20something

Here's what you need for the cupcakes:
2 cups + 1 tbsp Flour
1 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1 stick (1/2 cup) Butter, softened
1 cup Sugar
1 tsp Vanilla
2 Eggs, at room temperature
1 cup Buttermilk, well shaken
1 handful Cinnamon Toast Crunch, crushed into powdery crumbs
Additional Cinnamon Toast Crunch pieces for garnishing, if desired. 

Here's what you do to make the cupcakes:
1.  Preheat the oven to 350 degrees.  

2.  Prepare your muffin tins (line with liners or spray with nonstick spray).

3.  Sift together flour, baking powder, baking soda and salt.  Stir in Cinnamon Toast Crunch crumbs.  Set aside. 

4.  Beat butter and sugar until fluffy. 

5.  Add vanilla to butter/sugar mixture and mix well. 

6.  Add eggs to the mixture, one at a time.  Make sure each egg is mixed well into the batter before adding the next.

7.  Beat buttermilk into the mixture until well combined. 

8.  Add the flour mixture, adding about 1/3 of the flour mixture.  Beat until well combined.  Repeat until all of the flour mixture has been added. 

9.  Fill each muffin tin about halfway full.

10.  Bake for about 15 minutes, or until golden brown. 

11.  Allow to cool completely before icing. 

Here's what you need for the icing:
3 sticks Butter, softened
4 cups Powdered Sugar
1 tsp Vanilla
3 tsp Buttermilk
Ground Cinnamon, to taste (I used about 5 tsps)

Here's what you do to make the icing:
1.  Beat the butter until light and creamy. 

2.  Add the powdered sugar and buttermilk.  Add the first cup of powdered sugar.  Mix well.  Add 1 tsp buttermilk.  Mix well.  Repeat for cups two and three.  After adding the fourth cup of powdered sugar and mixing, you will not add more buttermilk. 

3.  Add the vanilla.  Mix well. 

4.  Add the ground cinnamon to taste. 

I iced my cupcakes the night that I made them and then added the cereal pieces on top as garnishment the morning of, so the cereal pieces didn't get soggy.  

Enjoy!

Snickerdoodle Cupcakes

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I saw a recipe for a Snickedoodle Sheet Cake at Sweet Treats and More a while ago.  I mentally book marked it, wanting to try it, but having no reason for making a sheet cake.  Then, Thanksgiving rolled around and I needed a dessert recipe.  I was tired of the same ole recipes I always make, but also feeling uninspired.  I remembered the Snickerdoodle Sheet Cake and decided to try making the recipe into cupcakes.  Because: 1. They sounded good and 2.  Seriously, who wants to tote a sheet cake around on Thanksgiving?  Not me.  That's who.

So, I did it.  And these were waaaay better than I expected!  Many people ask for the recipe.  They're not over the top sweet.  They're nice and cinnamony like a real snickerdoodle cookie.  And, the icing is absolutely to.die.for!  It's buttery and smooth and just melts in your mouth. 

These do make a lot of cupcakes.  I think I got around 36 out of my batch.  And, the cupcakes do dry out in a few days.  Mine were no good 4 or 5 days later.  So, make sure you've got lots of friends to give these to if you're gonna make them.  Or be prepared for the new Snickerdoodle Cupcake Diet.  It's all the rage.

Source: Sweet Treats and More

Here's what you need for the cupcakes:
1 1/2 cups Flour
1 1/2 cups Cake Flour
1 tbsp Baking Powder
1/2 tsp Salt
1 tbsp Cinnamon
2 sticks Butter, softened
1 3/4 cups Sugar
4 Eggs
2 tsp Vanilla
1 1/4 cups Milk

Here's what you do to make the cupcakes:
1.  Heat oven to 325.
2.  Line a muffin tin with paper liners.
3.  Stir together both flours, baking powder, salt, and cinnamon and set aside.
4.  Cream butter and sugar until pale and fluffy. 
5.  Add eggs one at a time, then vanilla.
6.  Alternating, add dry mixture, then milk in three batches.
7.  Bake for about 20 minutes or until the cupcakes are golden colored and spring back when touched.  Do not over bake them.  Cause nobody likes a dry cupcake.
8.  Upon removing the cupcakes from the oven, immediately transfer them to a cooling rack to begin cooling.  Your cupcakes need to be completely cooled before you ice them.
9.  While your cupcakes are cooling, make the frosting as directed below.

Here's what you need for the icing:
1 1/2 sticks Butter, softened
1/3 cup Brown Sugar
1/2 tsp Cinnamon
3 cups Powdered Sugar
3 tbsp Milk

Here's what you do to make the icing:
1.  Mix butter, brown sugar, and cinnamon. 
2. Alternating, add powdered sugar and milk.
3.  Frost cupcakes.  I used an icing bag with a large tip to swirl icing on top of each cupcake.  You could easily frost with a butter knife or icing spatula.

Enjoy!

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Super Moist Chooclate Cake with Cream Cheese Filling and Peppermint Frosting

(Yes, I lack enough self control to take a picture before trying my latest creation.  Sue me.) 

I'm sure to some people the title of this post makes it seem difficult.  It really isn't that hard.  Read on and give it a shot. . .


As I said before, I recently took a cake decorating class with my friend Kat.  The class was fun, but I've concluded that I'm more suited for making the cakes than decorating them.  Kat, on the other hand, can decorate a cake like it's nobody's business. 
Anyhow, this cake turned out really delicious.  The cake itself was very moist and stayed that way for the entire time it existed.  I make a delicious crock pot cake, which, among other delicious things, is incredibly moist (I'm sure that recipe will be posted here at some point in the future).  When making this cake, I tried to model it after the crock pot cake and it worked!  I made a simple cream cheese filling which was a great contrast to the peppermint icing that I made and decorated the cake with.

 Here's what I used for the cake:
1 Chocolate Fudge Cake Mix
Eggs, Oil and water called for on the cake mix box
12 Ounces Semi-Sweet Chocolate Chips 
8 Ounces of Sour Cream


Here's what I did to make the cake:
1.  Made the cake mix according to the box directions.


2.  Added the sour cream to the cake mix. 


3.  Stirred the chocolate chips into the cake mix.


4.  Baked according to directions on the box of the cake mix.


5.  Set the cake on a cooling rack.  After it had cooled for about 10 minutes, I removed it from the pan and returned it to the cooling rack to finish cooling.




Here's what I used to make the filling:
8 Ounces Cream Cheese, softened
1 Cup Powdered Sugar
1 Tsp. Vanilla


Here's what I did to make the filling:
1.  Mixed the cream cheese and vanilla together.


2.  Mixed the powdered sugar into the cream cheese, 1/4 of a cup at a time, mixing thoroughly between each addition of sugar.




Here's what I used to make the icing:
1 Cup Solid Vegetable Shortening (Crisco)
1 Tsp CLEAR Peppermint Flavoring
4 Cups Powdered Sugar
7-8 Tbsp Water
1 Tbsp Meringue Powder
Dash of Salt


Here's what I did to make the icing:
1.  Mixed together the vegetable shortening, meringue powder, and powdered sugar.

2.  Mixed the peppermint flavoring into the icing mixture.

3.  Added water and mixed into the icing.  Tailor the number of tablespoons of water you use to the consistency of icing that you are looking for.

4.  Add a dash of salt and fully mix into the icing.


The icing has a great texture -- very light and fluffy.  The salt in the icing helps tone it down a bit so it's not excessively sweet.

Here's what I did to assemble the cake:1.  Cut fully cooled cake in half.  Removed the top half and placed to the side. 

Check out this post for tips on cutting the cake in half.    

2.  Spread the cream cheese filling on top of the bottom layer of the cake.

3.  Replaced the top layer of the cake on top of the chocolate mousse.

4.  Iced the cake.

I stored my cake in the refrigerator to help preserve it for as long as possible.  I personally prefer this cake served cold, straight from the fridge.  But, it tasted great at room temperature as well.  

Enjoy!

French Vanilla Cake with Chocolate Mousse Filling and Vanilla Icing

I've been taking a cake decorating class with my friend Kat.  I've learned some pretty important lessons in class.  The most important of which is that I should stick to cooking and let someone else worry about the pretty.  But, in the process of preparing for this class, I've made a couple of delicious cakes.  This is one of them.  I started with a boxed mix, but jazzed it up by filling it with a chocolate mousse.

Here's what I used for the cake:
1 French Vanilla Cake Mix and all ingredients called for on the package

Here's what I did for the cake:
Make the cake according to directions, baking it in a greased and floured pan.  Remove cake from oven and cool on a cooling rack for about 10 minutes.  Run a knife between the edge of the cake and pan.  Invert the cake pan onto another cooling rack to remove the cake from the pan.  Let cool completely.

Chocolate Mousse recipe slightly adapted from:  Hersey's Chocolate Mousse Filling

Here's what I used for the filling:
1 Tsp Unflavored Gelatin
1 Tbsp Cold Water
2 Tbsp Boiling Water
1 Cup cold Whipping Cream
1/3 Cup Powdered Sugar
3 Tbsp Hershey's Cocoa
1 Tsp Vanilla Extract
1 Dash of Sugar

Here's what I did for the filling:
1.  Sprinkled gelatin over cold water in small coffee mug.  Let stand several minutes.

2.  Added boiling water to coffee mug.  Stir until dissolved and mixture is clear.

3.  Set coffee mug to the side to side to allow to cool.

4.  Beat whipping cream, powdered sugar, cocoa powder, and vanilla until thickened.

5.  Added the contents of the coffee mug to the chocolate mixture and beat until stiff.

6.  Added a dash of sugar and stirred.

Icing Recipe slightly adapted from:Wilton's

Here's what I used for the icing:
1 Cup Solid Vegetable Shortening (Crisco)
1 Tsp CLEAR Vanilla Extract
4 Cups Powdered Sugar
7-8 Tbsp Water
1 Tbsp Meringue Powder
Dash of Salt

Here's what I did to make the icing:
1.  Mixed together the vegetable shortening, meringue powder, and powdered sugar.

2.  Mix the vanilla extract into the icing mixture.

3.  Add water and mix into the icing.  Tailor the number of tablespoons of water you use to the consistency of icing that you are looking for.

4.  Add a dash of salt and fully mix into the icing.

Here's what I did to assemble the cake:
1.  Cut fully cooled cake in half.  Removed the top half and placed to the side.

     Hint:  If you plan on filling multiple cakes, you should seriously considering purchasing
      one of these tools.  They make cutting your cake in half ("torting") simple, easy.

2.  Spread the chocolate mousse filling on top of the bottom layer of the cake.

3.  Replaced the top layer of the cake on top of the chocolate mousse.

4.  Iced the cake.

The cake and icing in this cake are very sweet.  The salt in the icing helps tone down the icing so it is a little less sweet.  The icing is also very light and fluffy.  The chocolate mousse, which is a bit bitter, brings the whole cake together, toning down the sweetness of the cake.

Enjoy!

Chocolate Buttermilk Cupcakes with Fudge Frosting

Apparently I made something with buttermilk recently.  I know this because I found an almost completely full container of buttermilk in my fridge.  It was set to expire the next day.  I can't, for the life of me, remember what I used that buttermilk for.  Anyhow, I didn't want to waste the leftover buttermilk, so I googled recipes using buttermilk and came up with this one.  I thought the cupcakes turned out well, although I'd probably tweak the recipe a bit if I made them again.  But, I thought the frosting was ahmazing!  I will be using this frosting recipe for many different things.  Or maybe I'll make it just to eat all by itself.  Out of the bowl.  By myself.  Don't judge.

Slightly adapted from: Emeril

Here's what I used to make the cupcakes:
3 Cups Flour

3 1/2 Tablespoons Cocoa Powder

1/2 Teaspoon Salt

1 Stick Butter

1/2 Cup Shortening

2 Cups Sugar

1 Cup Water

2 Eggs

1/2 Teaspoon baking soda

1/2 Cup Buttermilk

2 Teaspoons Vanilla extract

Here's what I did to make the cupcakes:
I lined a muffin pan with cupcake holders.  I mixed the flour, cocoa, and salt in a large mixing bowl.  On the stove, over medium heat, I combined the butter, shortening, sugar, and water.  I let that mixture boil.  Once it boiled, I poured it into the bowl holding the dry ingredients and mixed them all together well.  Next I added the eggs, soda, buttermilk and vanilla.  After all was mixed together well, I filled each muffin cup about 2/3 of the way full and put the pan in the oven.  I baked the cupcakes for about 18 minutes.  Make sure to pull them out of the oven when they spring back when touched and a toothpick inserted in the center comes out clean.

Here's what I used to make the frosting:

1 Stick Butter

1/2 Cup 2% Milk

1/2 Cup Cocoa Powder

1 Pound Powdered Sugar (half a bag) 

1 1/2 Teaspoons Vanilla

Here's what I did to make the frosting:
First, I mixed together the powdered sugar and the coca powder.  In a pan over medium heat I combined the butter and milk and heated until it boiled.  I added the butter/milk mixture to the sugar/coca mixture and whisked everything together well.  I added the vanilla and whisked to combine.  I iced the cupcakes while they were still warm.

     Hint:  If you do not ice the cupcakes while they are warm and the
     frosting is fresh, the frosting will be dull when it cools, rather
     than shiny.  It will not affect the taste at all, the cupcakes will just
     be less attractive.
This recipe made about 27 cupcakes for me.

Enjoy!

Father's Day Carrot Cake

Last year for my Dad’s birthday, he requested a Carrot Cake.  I’d never made one before, but that never stops me.  So, I got a recipe and went to the store.  When I got home, I set out to make his cake.  I peeled and grated the carrots and I went to town.  I got most of the way through making the batter when I realized I didn’t have any flour.  None at all.  It was after midnight on a work night and if I wanted to run to the store to get flour, it would be at least a half hour excursion.  So I scrapped the carrot cake, made a pan of brownies, and gave my dad an IOU.  For Father’s Day this year, I decided to make good on my IOU.  This recipe calls for you to whisk the flour together with other dry ingredients at the beginning of making the cake.  Aha!  I will not be gotten again!

I hear it came out well.  I don’t eat carrot cake, so I don’t know.  But I do know that the icing was delicious!

Adapted from:  Sticky Gooey Creamy Chewy

Here’s what I used for the cake:

2 ¼ Cups Flour

1 ½ Tsp Baking Powder

1 Tsp Baking Soda

2 Tsp Cinnamon

½ Tsp ground Ginger

1 Tsp Salt

¼ Tsp ground Nutmeg

4 extra large Eggs, at room temperature

1 ½ Cups Sugar

1 Cup Vegetable Oil

½ Cup Buttermilk

2/3 Cup firmly packed Brown Sugar

2 Tsp Vanilla Extract

8 oz crushed Pineapple, drained

1 Pound finely grated Carrots

Here’s what I did:

First, I preheated the oven to 350 degrees.  Then I peeled, washed, and grated the carrots.  This is what one pound of grated carrots looks like:

I sprayed an 8 x 8 inch baking pan with cooking spray.  Then I whisked together the Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, Salt, and Nutmeg.  I set that bowl to the side. 

Next, I mixed together the Eggs, Sugars, Oil, Buttermilk, Vanilla, and Pineapple.  I slowly incorporated the dry ingredients into the wet ingredients until everything was mixed together well.  Then I stirred in the carrots just until they were evenly distributed throughout the batter. 

I poured half of the batter into my pan and put it in the oven to bake.  It took about 45 minutes for my cakes to bake completely.  Here is what mine looked like fresh out of the oven:

If you have more than one 8 x 8 pan, you can bake both layers of your cake at once.  I only have one right now.  It’s a long story . . .

Stick a toothpick or skewer into the center of your cake to make sure it’s done.  If it comes out clean, it’s done.  As always, be sure to keep an eye on the cake as it’s baking – you don’t want to over bake the cake.

I let each cake cool in the pan on a cooling rack for about 20 minutes before I tried to take the cake out of the pan. 

Here’s what I used for the frosting:

16 Oz Cream Cheese, softened

1 Stick of unsalted Butter, softened

3 Tsp Vanilla Extract

3 Cups Powdered Sugar

Here’s what I did:

First I beat the Cream Cheese and Butter together until they were smooth.  I added the Vanilla and beat the entire mixture until the Vanilla was incorporated.  Finally, I added the Powdered Sugar 1 cup at a time until the frosting tasted like I wanted it to.  I ended up using 3 cups of Powdered Sugar.  You could use 4.  Or more.  Or less.  Just whatever suits you.

I found the frosting to be a bit runny, so I put it in the refrigerator for a few minutes to thicken it up a bit before I iced my cake.

Hint:  Be sure that you do not ice the cakes until they are completely cooled. 

If you ice them when they’re warm, they’ll heat up your frosting, which will

make it runny and you’ll have a terrible mess on your hands.

And, for those of us like to keep our vegetables separate from our desserts, I also made Hot Fudge Sundae Cupcakes.  They were deeeelicious!  That recipe will be coming soon!

Enjoy!

P.S.  Since this was a Father’s Day Carrot Cake, here’s a picture of my Dad and I: