Vanilla Cupcakes With Peppermint Buttercream Frosting

Hey people!!

Lets kick off Sunday Funday the right way- with cupcakes!

These cakes are my go-to vanilla cake/cupcake recipe because I have ever had a person try it and tell me anything other than "SO GOOD!!" They are light and fluffy with a slight buttery flavor that is just irresistible. 

I topped these cupcakes with a peppermint frosting (tis' the season, right?) And garnished it with a peppermint candy. If you were wondering how bakeries get their buttercream frosting light and creamy- here is the secret. You must, must, must whip the frosting for at least 5 minutes. This allows air to get into the frosting and it will almost double in size in your stand mixer. It's amazing how quickly the buttercream changes from dense and heavy to light and fluffy! 

What dessert are you most excited to make around the holidays?  

INGREDIENTS:

For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room tempterature

1 Cup granulated sugar

2 large eggs, at room temperature

1/3 Cup vanilla non-fat yogurt

1/4 Cup vegetable oil

1 Tablespoon vanilla extract

1+3/4 Cups all-purpose flour

1+1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 Cup buttermilk

 

For the peppermint frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 teaspoon peppermint extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

3 Tablespoons milk

 

DIRECTIONS:

For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix. Then slowly add in the buttermilk and mix until smooth.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.

 

NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  

 

For the peppermint frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the peppermint extract. Then, slowly add one cup of powdered sugar and 1 Tablespoon of milk at a time, alternating between the two until you have used all of it.  Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Frost cupcakes and enjoy!

 

Red Velvet Cake With Cream Cheese Frosting

Cheer up your rainy day blues with a Red Velvet Cake from scratch!

This cake is amazingly moist with a light and fluffy frosting that is sure to make anyone smile. In this cake batter, I use vinegar, cocoa powder and coffee (yeah, I said coffee!) The vinegar gives it a slightly tangy, "true red velvet" flavor while the coffee enhances the rich cocoa powder flavor so it is packed full of chocolate-y, velvety amazingess. 

Actually, did you know red velvet cakes were originally made with beets which is what gave them such a rich red-ish color? Say what!? That's crazy talk!! and one day I hope to make a cake like that.. But for now, I give you this perfect cake made with red food coloring.  Go ahead, try to resist it. 

INGREDIENTS:

For the red velvet cake:

1 Cup vegetable or canola oil

1 Cup buttermilk OR plain yogurt 

2 eggs, at room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

2 Tablespoons red food coloring

2+1/2 Cups all purpose flour

2 Cups granulated sugar

1 teaspoon salt

2 Tablespoons unsweetened cocoa powder (I used Trader Joes brand)

1/3 Cup strong, hot coffee

 

For the cream cheese frosting:

1 8oz container of cream cheese frosting, at room temperature

1 stick (1/2 Cup) salted butter, at room temperature

1 teaspoon vanilla extract

6 Cups powdered sugar, measured carefully

2-3 Tablespoons milk

 

DIRECTIONS:

For the cake:

1. Preheat your oven to 325F. Grease two 8-inch pans and set aside.

2. In a stand mixer with a paddle attachment, mix together your vegetable oil, buttermilk and eggs just until combined. Then add in the vinegar, vanilla extract and food coloring and mix again until combined. 

3. In a separate bowl, whisk together the flour, sugar, salt and cocoa powder. Slowly pour the wet ingredients from the stand mixer into the dry ingredients in your separate bowl. Whisk together just until smooth (making sure not to over-mix!) Once they are just combined, slowly add the hot coffee while whisking. 

4. Pour the batter evenly into the 8-inch pans and place on the center rack of your oven. Bake for 35-40 minutes, depending on the strength of your oven. Check by inserting a toothpick into the middle of a cake. If it comes out clean, it's done! Remove from the oven and let cool.

 

For the cream cheese frosting:

1. Whisk together the cream cheese and butter until smooth. Add the vanilla extract and whisk away! Then, slowly add about half of the powdered sugar, then add 2-3 tablespoons of milk (depending on how stiff/runny you liked it) mix, and then add the rest of the powdered sugar. Whip for at least 3-4 minutes! This allows air to get into the frosting and it tastes much better! Once your cake is completely cooled, frost it and you're done! 

 

NOTE** The reason I add coffee is to enhance the cocoa powder, like I do in my Chocolate cake recipe HERE

Also, it is important to alternately add the powdered sugar and milk because it makes it a heck of a lot easier- if you add all of the milk at once, it gets everywhere and creates a big mess. Yikes!

Lastly, if you want to make cupcakes, fill the liners 3/4 full and bake them for about 16-20 minutes (also depending on the strength of your oven. The toothpick tells all!!)

Two days of baking

Hi hi! Happy Saturday, friends! It is such a beautiful day- I hope you are all spending it with the people you love. 

The reason I haven't posted in a couple days is because I have been crazy busy decorating cakes/cupcakes/cookies for events so I figured I could share photos with you!  

On Friday I decorated a cake for my boyfriends aunt & uncles surprise birthday party  

 

image.jpg

This was a chocolate cake with pistachio filling

image.jpg

And today I made cookies and cupcakes for a baby shower 

 

image.jpg
image.jpg
image.jpg
image.jpg

Super simple and super delicious. 

Thank you for checking out my blog! Come back soon to see more recipes!!

Blum's Coffee Crunch Cake

image.jpg

Hi everyone!

Today I made this beautiful cake called Blum's Coffee Crunch Cake for my dads wonderful girlfriends birthday. Her name is Cristi and she truly is an angel- which is why I spent about 3 hours putting this cake together. It is very time consuming but HOLY CAKE is it worth it. This is the first time i've made chiffon cake and let me tell you: you must try it. Yes, it takes a lot of work but if you do it right, you will impress everyone, including yourself. With the whipped cream frosting, this cake is very light and fluffy. The coffee crunch gives it the perfect balance of fluffy and crunchy. And there's coffee in it. How can you go wrong?

 

In a stand mixer, add 6 egg yolks. 

In a stand mixer, add 6 egg yolks. 

Then add the sugar and mix mix mix!

Then add the sugar and mix mix mix!

It will form soft peaks like this. Weird that eggs can do that, right? Pour this mixture into a separate bowl!

It will form soft peaks like this. Weird that eggs can do that, right? Pour this mixture into a separate bowl!

Then you'll mix your 1 cup of egg whites and when soft peaks form, add the sugar. Keep on mixin!

Then you'll mix your 1 cup of egg whites and when soft peaks form, add the sugar. Keep on mixin!

It will form glossy peaks after a few minutes. Magic!

It will form glossy peaks after a few minutes. Magic!

Then add the egg yolk mixture to the egg white mixture. Reunited and it feels so good!

Then add the egg yolk mixture to the egg white mixture. Reunited and it feels so good!

Gently fold with a spatula.

Gently fold with a spatula.

Then in third increments, add the flour mixture to the egg mixture and gently fold until combined.

Then in third increments, add the flour mixture to the egg mixture and gently fold until combined.

Pour into a well-greased 10 inch cake pan. 

Pour into a well-greased 10 inch cake pan. 

Okay so I must tell you.. When I made anything on the stove, I stress. Fun stress, of course, but still- stress. So, I did not take photos of the coffee crunch process but the directions are pretty self-explanatory. This is what it will look like after it reaches the correct temperature and it poured onto a greased pan. 

Do not spread it around. Let it sit for about an hour.

Do not spread it around. Let it sit for about an hour.

Now comes the really fun part. Get a knife and chop/crunch it up. 

Now comes the really fun part. Get a knife and chop/crunch it up. 

After making the whipped cream frosting, cover the cake with it. Note: I cut my cake in half rather than in three pieces because... well... I like big pieces of cake. 

frost frost frost.

frost frost frost.

And the last step, once your cake is covered, is to cover it with the crunch right before you serve it. 

And the last step, once your cake is covered, is to cover it with the crunch right before you serve it. 

INGREDIENTS:

Chiffon Cake

  • 2 1/4 cups cake flour (not self-rising)
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 6 large eggs, separated
  • Zest of 1 lemon (2 teaspoons)
  • 1 tablespoon pure vanilla extract

Coffee crunch:

  • Vegetable oil, for baking sheet
  • 1 1/2 cups sugar
  • 1/4 cup strong brewed coffee
  • 1/4 cup light corn syrup
  • 1 tablespoon baking soda, sifted

Whipped cream frosting:

  • 2 cups heavy whipping cream
  • 2 Tbsp sugar
  • 1 Tsp vanilla extract

 

DIRECTIONS:

For the cake:

 

 Preheat oven to 325 degrees. In a large bowl, sift together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.

In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.

Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour into a nonstick 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle. Let stand until cool, about 1 hour, before removing pan.

For the coffee crunch:

Lightly coat a rimmed baking sheet with oil; set aside.

In a 4-quart saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to just below the hard-crack stage (310 degrees on a candy thermometer).

Remove from heat for 10 seconds. Sprinkle the baking soda evenly oversugar syrup. Whisk just until combined. Pour immediately onto the prepared baking sheet. Let stand until cool, about 30 minutes to an hour.

When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular 1/4-to-1/2-inch pieces.

For the whipped cream frosting:

Mix the heavy whipping cream, sugar and vanilla extract on high in a stand mixer until it is fluffy and doubled in size (about 5 minutes)

 

Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.

 

image.jpg