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Banana Cupcakes with Chocolate Frosting…..

Posted by on June 26, 2010
Last fall, I took a cake decorating class.  They actually called frosting made with shortening “buttercream.” Call me crazy, but don’t you think if it’s called buttercream it should contain butter?    Anyway, they used this fabulous Wilton Meringue Powder for stability.  It is especially needed in frosting where you are using actual “butter.”  You can buy it at Michael’s Craft Store.  I don’t give an exact liquid amount in frosting recipes because humidity can affect how much you need.  I recommend adding some liquid initially and then adding more, small amounts at a time to get it to the right spreading consistency.  You will get really good at this with practice, I promise!
Banana Cupcakes with Chocolate Frosting

2 cups flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon salt
3 ripe bananas, mashed
3 eggs, beaten
2/3 cup canola oil

1) Preheat oven to 350’. You will need pans for 18 cupcakes. Line cupcake pan with cupcake liners and spray papers with cooking spray. In medium size mixing bowl, mix flour through salt.
2) In small bowl, mash bananas very well, add oil and eggs.
3) Make a well in dry ingredients and all at once dump wet into dry. Mix until just blended and fill each prepared cup 2/3 full. Bake 15-18 minutes. Toothpick should come out clean.
4) Cool completely.

Frosting

3 cups powdered sugar
2 tablespoons meringue powder
¼ cup Hershey’s cocoa, or your favorite cocoa powder
¼ cup butter, softened
1 teaspoon vanilla
3 tablespoons milk + more

1) In a medium size mixing bowl, beat softened butter with an electric mixer. Add the powdered sugar, meringue powder, cocoa, vanilla, and milk. Turn on mixer to the lowest speed and gently move around the bowl. If too thick add milk, a teaspoon at a time to get it to the best spreading consistency. Be careful not to add too much, it will run off your cupcakes. Stop between additions and test a bit with a knife. (good time to taste too)

2) Frost cupcakes. Store in airtight container if you have any left!

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Pumpkin Squares with Cream Cheese Frosting….

Posted by on April 25, 2010

This is one of those “go to” recipes for just about any gathering.  It is made in a jelly roll pan, so you get many servings out of the recipe.  This is another one bowl recipe that goes together in minutes and will become a family favorite, I promise!  There is nothing like your loved ones requesting something YOU make.  Again, this is a sweet treat that is made with REAL ingredients, so bake with love and enjoy!

Pumpkin Squares with Cream Cheese Frosting

2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon soda
½ teaspoon salt
1 cup vegetable or canola oil
4 eggs
1 15 oz. can pumpkin

1) Evenly coat a 18 x 13 x 1” jelly roll pan with cooking spray. Preheat oven to 350’.
2) In a large mixing bowl, add flour through salt and mix well. Make a well in center of dry ingredients and add oil, eggs, and pumpkin. Mix well, do not over mix. Pour into prepared pan. Bake 20-25 minutes. Test with a toothpick for doneness.  Cool completely before frosting.

Cream Cheese Frosting

1 8 oz. package cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
3 cups powdered sugar

With an electric mixer, beat butter and cream cheese until smooth and creamy. Add vanilla and powdered sugar. Add milk a teaspoon at a time until you get a good consistency to spread over cake. Ice cooled cake. Refrigerate.

**Note** you can lighten up the frosting by using only 4 tablespoons of butter and increase the powdered sugar by 1 cup.   You will need to add more milk at the end.

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Fresh Pineapple Cake with Caramel Sauce…..

Posted by on April 15, 2010

This is soooo amazing!  This moist cake is a one-bowl recipe, so simple.  I used fresh pineapple in the cake and for the garnish.  Serve with a scoop of vanilla icecream and a drizzle of caramel.  So versatile, serve all by itself, as shown above, or with cream cheese frosting.  (recipe below)  Enjoy!

Fresh Pineapple Cake

2 ¼ cups flour
1 ¾ cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
4 eggs, beaten
¾ cup vegetable or canola oil
¾ cup pureed fresh pineapple
1 cup finely diced pineapple
Caramel sauce, optional
Vanilla icecream, optional

1) Preheat oven to 350’. Coat a 9 x 13” pan with cooking spray, set aside.
2) In a large mixing bowl add flour through cinnamon and mix well.  Make a well in center and add the rest of the ingredients.
3) Mix until just blended, do not over mix. Pour into pan and bake for 45 minutes. When a toothpick or cake tester comes out clean it’s done. Cool completely.

Cream Cheese Frosting

1 8 oz. cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
3 cups powdered sugar

Beat cream cheese and butter until well blended. Add vanilla and powdered sugar. Add a small amount of milk if necessary to get the conistency you like.  Ice cooled cake. Refrigerate covered and let stand at room temperature for 30 minutes before serving.

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Texas Sheet Cake

Posted by on November 11, 2009

This cake is so moist and delicious! The recipe is very easy and will become a family favorite for years to come. There is just a hint of cinnamon in the recipe that gives it a very interesting twist.

RECIPE: For the cake:
2 cups all purpose flour
2 cups granulated sugar
1 t. baking soda
½ t. ground cinnamon
½ t. salt
¾ cup water
½ cup butter
¼ cup unsweetened cocoa
1 t. cider or white vinegar
1 t. vanilla; 2 large eggs

ICING:
6 T. butter
1/3 cup milk
¼ cup unsweetened cocoa
3 cups powdered sugar
2 t. vanilla.

1) Preheat oven to 375’.
2) Coat a 15”x 10” jelly roll pan with cooking spray, dust with 2 teaspoons flour.
3) In measure out 1 cup milk, add vinegar & stir. (we are making a buttermilk substitute)
4) In a large mixing bowl, combine flour, sugar, soda, cinnamon, & salt; stir well with a whisk.
5) Into a small saucepan, combine ¾ cup water, ½ cup butter, and ¼ cup cocoa, bring to a boil, stirring frequently. Pour into flour mixture and beat with a mixer at medium speed until well blended. Add milk, vinegar, 1 t. vanilla, and eggs; beat well. Pour into prepared pan; bake at 375’ for 17 minutes or until toothpick comes out clean. Cool on wire rack.
6) To prepare icing, combine 6 T. butter, milk & ¼ cup cocoa in medium saucepan; bring to a boil stirring constantly. Remove from heat, with your electric hand mixer, gradually in powdered sugar and 2 t. vanilla. Spread over hot cake. Cool completely. **if you do not have a 10” x 15” pan, you can use a 9” x 13” pan, bake at 375’ for 20-24 minutes.

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