Category Archives: Cakey

Pumpkin Cupcakes with Cream Cheese Frosting

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Ingredients:

Cupcakes:

1⅓ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup granulated sugar
½ cup dark brown sugar
½ cup vegetable oil
2 eggs

Cream Cheese Frosting:

1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2½ teaspoons vanilla extract
Pinch of salt
4 cups powdered sugar

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Directions:

Makes 12 cupcakes or 24 mini cupcakes.

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

2. In medium bowl, sift together flour, baking powder, soda, salt, cinnamon, nutmeg, and cloves.

3. In separate, large bowl, whisk together both sugars, pumpkin, and vegetable oil until smooth and thoroughly combined.

4. Whisk in the eggs one at a time. Slowly fold in flour mixture and mix until combined. Divide the batter evenly between 12 muffin cups. Bake at 350 degrees F for 18-22 minutes, until a toothpick inserted into the center comes out clean. Let cakes cool on a wire rack. Let them cool completely before frosting.

For the frosting:

  1. With an electric mixer, beat the butter on medium-high speed until fluffy (about 2-3 minutes).

2. Add cream cheese, salt, and vanilla and continue to beat for an additional 2 minutes. Reduce the speed of the mixer to medium low and add the powdered sugar slowly. Gradually mix slowly while scraping down the sides of the bowl as needed. Once combined, beat frosting on medium high for 1 additional minute.

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Recipe adapted from Brown Eyed Baker’s Pumpkin Cupcakes with Cream Cheese Frosting

 

 

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Gluten & Dairy-free Pumkin Donuts with Dark Chocolate Glaze

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Ingredients:

Donuts:

coconut oil spray (for greasing the pan)

5 large eggs

1/2 cup coconut milk

1/2 cup canned pumpkin puree

1/2 cup maple syrup or honey

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

3/4 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1/4 teaspoon sea salt

Dark Chocolate Glaze:

1/4 dark chocolate, chopped and melted

1 1/2 teaspoons coconut oil, melted

1 teaspoon honey

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Directions:

1.) Preheat the oven to 350 degrees Farenheit. Grease 2 6-cavity donut pans (or 1 12-cavity pan).

2.) Place the eggs, coconut milk, pumpkin, maple syrup, oil, and vanilla in a food processor and blend until frothy (about 20 seconds).

3.) Add the dry ingredients and blend the mixture on low for about 10 seconds, then on high for about 20 seconds. 

4.) Pour the batter into the donut pan, filling each cavity about 2/3 full.

5.) Bake for 20 minutes. Let the donuts cool in the pan for about 10 minutes before transferring to cooling racks to cool completely. 

6.) For the glaze: Combine all of the ingredients in a small bowl and whisk until smooth. After the donuts have cooled completely, dip the top of each in the glaze and rotate to remove excess. 

Recipe adapted from Danielle Walker’s Against all Grain

Cinnamon Swirl Banana Bread

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Ingredients:

4 ripe bananas, smashed up

1/3 cup melted butter

3/4 cup granulated sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

dash of salt

1 1/2 cups whole wheat flour

For the cinnamon swirl:

1/3 cup granulated sugar

1 Tbs cinnamon

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Directions:

1.) Preheat oven to 350 degrees F. Grease a standard size bread pan with butter and set aside.

2.) In a medium bowl, mix bananas, butter, sugar, egg, and vanilla together until well combined. Sprinkle baking soda and salt over banana mixture. Gently stir in flour; keep in mind that you don’t want to over mix!

3.) In a separate bowl, mix together sugar and cinnamon for cinnamon swirl.

4.) Pour half of the batter into pre-greased bread pan. Sprinkle 3/4 of the cinnamon swirl mixture on top and then add the remaining batter. Pour leftover cinnamon swirl to the top of the loaf.

5.) Bake 50-60 minutes. Keep and eye on how the bread is baking and lower the temperature if it doesn’t seem to be cooking fast enough in the center. Let bread cool completely in pan before removing.

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Recipe adapted from Lovin’ from the Oven

Lemon Blueberry Cupcakes

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Makes 32 cupcakes

Ingredients:

For the cupcakes:
1 1/2 cup plus 4 tbsp. all-purpose flour, divided
1 1/2 cup cake flour
3 tsp. baking powder
1/2 tsp. salt
  1 cup unsalted butter, at room temperature
  1 1/2 cup plus 4 tablespoons granulated sugar
Zest of  2 lemons
  4 large eggs, at room temperature
  2 tsp. vanilla extract
  4 tbsp. fresh lemon juice
  1 cup plus 4 tbsp. milk, at room temperature
  2 cup fresh blueberries

For the frosting: 
  16 oz. cream cheese
  10 tbsp. unsalted butter, at room temperature
  6 cups confectioners’ sugar, sifted
  2 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish

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Directions:

1.) Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk together and set aside.

2.) In the bowl of an electric mixer, combine butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes.

3.)Beat in the eggs one at a time, mixing well and scraping down sides of bowl after each addition. Beat in the vanilla and lemon juice.

4.) With the mixer on low speed, mix in half of the dry ingredients until just incorporated. Add the milk and beat well. Mix in the remaining dry ingredients, beating just until incorporated.

5.) In a small bowl, toss the blueberries with 4 tbsp. all-purpose flour. Add the blueberries to the sugar mixture and use a spatula to fold gently.

6.) Divide the batter equally between muffin liners (each should be about 3/4 full). Bake 20-22 minutes, rotating pans about halfway through. Let cupcakes cool for 5 minutes in pans, then transfer to wire racks to cool completely.

7.) To make the lemon cream cheese frosting, beat the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Slowly beat in the confectioners’ sugar until totally incorporated, increase the speed and scrape down the sides of the bowl and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries, sugar pearls, or however desired.

Recipe adapted from Annie’s eats

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Hummingbird Cupcakes

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I got the chance to visit my sister this weekend, so we decided to test out these delicious hummingbird cupcakes! I recommend using the recipe to make 12 cupcakes maximum; resist the urge to underfill the muffin tins!

Ingredients:

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs, room temperature

1 cup mashed ripe bananas (from about 3 large bananas)

1 tablespoon clover honey

1 cup chopped macademias

1/2 cup crushed pineapple, drained

1/4 cup hot water

Coconut Cream Cheese Frosting

1 (12-ounce) package white fondant

Gel paste food coloring

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Directions:

Makes 12 cupcakes

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

3. Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

4. Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup macademias; mix on low until well combined.

5. With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

6. Fill each muffin cup two-thirds full with batter. Bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

7. Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip. Pipe frosting onto cooled cupcakes and set aside.

8. Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out  hummingbirds, flowers, or any desired shape using a molds or cookie cutters.

9. Sprinkle cupcakes with coconut and top each with a fondant shape; serve.

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Recipe adapted from Martha Stewart’s Hummingbird Cupcakes and Ina Garten’s Coconut Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

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Recipe makes two 9-inch layer cakes.

Ingredients:

For the cake:

2 1/2 cups all-purpose flour, plus 1 tablespoon for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus 1 tablespoon for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater (about 2 3/4 cups)
2 1/2 cups pecans (1 1/2 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)

For the cream cheese frosting:

1 pound (16 ounces) cream cheese, room temperature
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
2 pounds confectioners’ sugar, sifted

 Frosting recipe makes enough for 9-inch layer cake, 1 1/2 quarts.

Directions:

1. Preheat oven to 350 degrees F. In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.

2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined. Reduce speed to low, and slowly add flour mixture. Fold in finely chopped pecans.

3. Butter two 9-inch round cake pans. Dust with flour and shake out excess. Divide batter evenly between two pans. Bake at 350 degrees Farenheit, for 30-35 minutes, or until golden brown. Rotate pans halfway through. Let cake cool in pans for 25 minutes. Run a knife around cake edges to loosen from pan and turn cakes onto wire racks. Turn right side up and let cool completely.

4. Make the frosting. In an electric mixer, beat cream cheese and vanilla until light and creamy, about 3 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. With mixer on low speed, gradually add sugar, beat until incorporated.

5. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Sprinkle finely chopped pecans over frosting. Place second trimmed cake on top, cut side down. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake.

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Recipe adapted from Martha Stewart’s Carrot Cake.

Red Velvet Cupcakes with Coconut Cream Cheese Frosting

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Ingredients:

2 1/2 cups cake flour (not self- rising)
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red food color
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

 For the frosting:

1 1/2 sticks unsalted butter, room temperature
1 8-ounce package cream cheese
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sweetened, flaked coconut
3 3/4 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees F. Line muffins tins with cupcake liners. Combine cake flour, salt, and cocoa in medium bowl and set aside.

2. In mixer on medium setting, whisk together sugar and oil. Add eggs one at a time and beat until combined. Mix in vanilla and food color.

3. With mixer on low setting, add flour mixture in three batches. Alternate with buttermilk and whisk until both are completely combined. In small bowl, combine vinegar and baking soda. Add vinegar mixture to batter and mix for 20 seconds.

4. Divide batter evenly between 24 muffin cups (about 3/4 full). Bake at 350 degrees F for 20 minutes. Rotate tins at 10 minutes. Let cupcakes cool on racks before frosting.

5. For the coconut cream cheese frosting, use mixer with paddle attachment. Cream together cream cheese, butter, vanilla, and almond extract. Add powdered sugar until smooth and creamy. Fold in 1/4 cup coconut. Spread frosting onto cooled cupcakes and sprinkle remaining coconut on top.

Makes 24 cupcakes.

Cake recipe adapted from Martha Stewart’s Red Velvet Cupcakes

Frosting recipe adapted from Ina Garten’s Coconut Cupcakes

Snickerdoodle Cupcakes

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Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

For the vanilla buttercream frosting:

1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar
1/4 cup half-and-half or heavy cream
1 teaspoon vanilla
2 tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees F. Line muffins tine with liners. Sift together flours, baking powder, salt, and cinnamon.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time. Beat in vanilla. Reduce speed to low. Add flour mixture slowly, alternating with milk, and beating until combined after each.

3. Fill each lined cup about 3/4 full.  Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Let cupcakes cool on wire racks to cool before frosting.

For the vanilla buttercream frosting:

1. Beat the butter by itself for about 3 minutes on medium speed. 

2. Add your powdered sugar, one cup at a time. Next, heavy cream and 1 teaspoon of vanilla extract. Beat until completely combined and frosting is light and fluffy. 

3. Beat in cinnamon and pipe onto cupcakes.

Makes 26 cupcakes

Cake recipe adapted from Martha Stewart’s Snickerdoodle Cupcakes

Frosting recipe adapted from Sally’s Baking Addiction

Vanilla Cupcakes

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Ingredients:

Vanilla Cupcake:
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners. Sift together flour, baking powder, and salt and set aside.

2. Using mixer, beat butter and sugar until fluffy and well combined. Add sour cream, egg, egg yolks, and vanilla and beat well.

3. Slowly add flour mixture into butter mixture and beat until thoroughly combined.

4. Use ice cream scoop to fill muffin tin about 2/3 full. Bake 20-22 minutes or until toothpick comes out clean.

For the frosting:

1. Using mixer with whisk attachment, whip butter on medium for 5 minutes.

2. Reduce speed and slowly add powdered sugar. Once combined, increase speed and add vanilla. Mix until combined and whip on medium-high for an additional 2 minutes or until fluffy.

3. Spoon frosting into decorating bag, choose decorating tip and pipe onto cupcakes. Sprinkle with sugar flakes or any other decoration you like!

Recipe adapted from Brown Eyed Baker.

Butterscotch Toffee Blonde Brownies

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Ingredients:

2/3 cup unsalted butter
2 cup dark brown sugar
2 eggs
2 tsp vanilla
2 cup flour
1/4 tsp soda
1/4 tsp salt
1/2 cup butterscotch chips
1 cup milk chocolate chips
1 cup (approx. 4 bars) Heath toffee chopped

Directions:

1. Preheat oven to 325 degrees. Stir together flour, soda, and salt and set aside.

2. Melt butter and combine with brown sugar in large mixing bowl. Beat eggs and vanilla in with butter mixture, mix thoroughly.

3. Add flour mixture to wet ingredients until completely combined.

4. Fold in butterscotch chips and 1/2 cup milk chocolate chips.

5. Spread brownie batter evenly across 8×8 pan and sprinkle with remaining milk chocolate chips and chopped toffee. Bake at 325 degrees for 30-35 minutes.