Jubilee Cake

as seen on Mellow Yellow

Ingredients

250g plain flour
1 ½ tsp baking powder
½ tsp salt
80g Mellow Yellow Rapeseed Oil
175g caster sugar, plus 1 ½ tbsp for sprinkling
1 egg
1tsp vanilla extract
130ml milk
150g strawberries, hulled and cut into small cubes
200g blueberries 

Method

Preheat your oven to 180°C (160°C) and line a 9inch cake tin with baking paper.

In a bowl, mix together the flour, baking powder and salt, set aside.

In a large mixing bowl, combine the oil, sugar, egg, vanilla extract and 10ml of milk. Whisk very well for a few minutes using a hand mixer.

Gradually add the flour mixture, alternating with the milk, little by little, whisking in between each addition until smooth.

Transfer your cake mixture to your lined cake tin.

Arrange your strawberries and blueberries on top to form the Union Jack flag shape, covering the whole of the cake.

Sprinkle 1 ½ tbsp of caster sugar over the top of the strawberries and blueberries.

Bake for 10 minutes, then lower the oven temperature to 160°C and bake for 50 minutes - 1 hour, or until a skewer comes out clean.

Leave in the cake tin on a wire rack until completely cool, then tip out and serve.

Store in an airtight container in the fridge and enjoy at room temperature, within 3 days.

Best Chocolate Cupcakes

Best Chocolate Cupcakes - cupcake project

This is the best chocolate cupcake you will ever eat!

Course Dessert

Cuisine American

Keyword best chocolate cupcakes, chocolate cupcake recipe

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 16 cupcakes

Calories 218kcal

Author Stef

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cocoa powder natural or Dutched will both work with this recipe
• 1/4 cup unsalted butter room temperature 
• 1 cup sugar
• 2 ounces chocolate Choose your favorite. You can use any chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that doesn't contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.
• 2 large eggs room temperature
• 2 large egg yolks room temperature
• 9 tablespoons vegetable oil This is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup 
• 2 teaspoons vanilla extract
• 1/3 cup full-fat sour cream
• 1/2 cup water room temperature, measured in a liquid measuring cup)

Instructions

• Preheat oven to 350 F.
• Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
• In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
• Melt the chocolate in the microwave or in a double boiler.
• Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
• Mix in eggs and egg yolks one at a time until just combined.
• Mix in oil, vanilla, and sour cream until just combined.
• Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
• Mix in water until just combined.
• Fill cupcake liners 2/3 full and put in the oven.
• Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
• Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Notes

• If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.
• Using different cocoa powders will alter the taste of the cupcakes, but you really can't go wrong - it's all chocolate!
  • This recipe has been tested with many different kinds of cocoa powder, both Dutch-processed and natural. All varieties work well! If you've only ever tried one brand of cocoa powder, I suggest experimenting with some new ones to see which flavor profile you prefer. Some of my favorites are Scharffen Berger Unsweetened Natural Cocoa Powder, Penzeys Natural Cocoa Powder, and Cacao Barry (when I want something really dark).
• The chocolate in these cupcakes doesn't have to be one typically earmarked for baking - any chocolate, bar, chips, or discs that don't contain mix-ins (like nuts, Rice Krispies, nougat, etc.) will work. This way, you can choose whatever type of chocolate you prefer to eat: milk, dark, or even flavored chocolate bars.
  • I and Cupcake Project readers have tested this with so many different kinds of chocolate with amazing results. When I make these for a special occasion and want something fancy, I reach for chocolate with less sugar and a more complex flavor. A melted Patric Chocolate bar yielded my favorite version of these cupcakes to date. I also enjoy TCHO, Scharffen Berger, and Lily's sugar-free chocolate.
• If you don’t have sour cream in the house, I’ve done extensive testing and found that yogurt works perfectly as a substitute for sour cream.
• For making these cupcakes,use any mild vegetable oil.
  • I’ve used canola oil, generic vegetable oil, and safflower oil. While I love using flavored oils in baking, keep in mind that they will change the flavor of these cupcakes. You can experiment with using non-neutral oils and try baking these cupcakes with pistachio oil, for example, to get a totally different taste.
• You can make this recipe as a cake. You will just need to increase the baking time.

Very Vanilla Cupcakes

Very Vanilla Cupcakes - Sally’s Baking Addiction

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 3 hours

• Yield: 12 cupcakes

Ingredients

VANILLA CUPCAKES

• 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 2 large egg whites
• 1/4 cup (60g) vanilla Greek yogurt*
• 3/4 cup (180ml) vanilla almond milk*
• 2 teaspoons pure vanilla extract
• seeds scraped from 1/2 split vanilla bean*

VANILLA BEAN FROSTING

• 1 cup (230g) unsalted butter, softened to room temperature
• 4–5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream*
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 split vanilla bean*
• salt, to taste

---

Instructions

1. Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Butterkuchen (German Butter Cake)

Butterkuchen ~ German Butter Cake Recipe ❤️

From Quick German Recipes

Ingredients:

Yeast Dough
• 1 package (1 Tbsp) active dry yeast
• ¼ cup lukewarm water
• 1 tsp granulated sugar
• 1 cup milk (lukewarm)
• ½ cup oil
• 1 egg
• ½ cup granulated sugar
• about 4 to 4½ cups all-purpose flour
• ½ cup milk or cream
• Topping
• ⅔ cup granulated sugar
• ¾ cup chopped almonds
• ⅓ cup cold butter

See Oma's Favorite German Recipes Cookbook

Instructions:

• In a large bowl, mix yeast, water, and 1 tsp sugar. Let stand for about 5 - 10 minutes. This should be foamy. (It will be if the yeast is not old.)
• Mix in 1 cup milk, oil, egg, and ½ cup sugar. Beat in 2 cups flour and mix well. Let stand 10 minutes.
• Add more flour until a soft dough results. 
• Remove from bowl and knead until smooth and elastic, adding flour ONLY if necessary if it is too sticky.
• Put dough into a greased bowl. Cover and put in a draft-free warm place for about 30 - 60 minutes, until it has doubled in size.
• Grease a 15" x 10" jelly-roll pan. Roll out dough to fit pan and place in pan.
• Make small hollows in the surface of the dough with your fingers.
• Brush dough with ½ cup milk or cream.
• Cut butter into small pieces and place in hollows. 
• Sprinkle ⅔ cup sugar and nuts over dough.
• Cover and let stand in a warm draft-free place for about 30 minutes.
• Preheat oven to 400° F. Bake for 20 to 25 minutes until golden brown.
• Let cool slightly and cut into 20 pieces.

Hints:

• Change this basic butter cake recipe by adding 1 tsp cinnamon to the ⅔ cup sugar before sprinkling on top of dough.
• Omit nuts if desired or use hazelnuts instead of the almonds.
• Add little dollops of sour cream over top, using about ½ cup, before baking.
• Or make a streusel topping (as shown above) by mixing together 2 cups all-purpose flour, 1 cup sugar, and 1 cup butter into a crumbly mixture. Spread on top of dough instead of sprinkling the sugar and nuts over the dough.

Classic White Layer Cake

Classic White Layer Cake (from Cooks Illustrated) - as seen on The Way the Cookie Crumbles
Serves 12

CI note: If you have forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the glass measure containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.

Nonstick cooking spray
2¼ cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1¾ cups granulated sugar (12¼ ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool

1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.

The Ultimate Nestle Toll House Chocolatier Chocolate Cake

The Ultimate Nestle Toll House Chocolatier Chocolate Cake - from Nestle

Ingredients

* CAKE
* 1 1/2 cups granulated sugar
* 1 1/2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup strong coffee
* 6 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, finely chopped
* 1/2 cup vegetable oil
* 1/2 cup sour cream, room temperature
* 2 large eggs, room temperature
* 1 1/2 teaspoons vanilla extract
* FROSTING
* 2/3 cup heavy whipping cream
* 5 tablespoons unsalted butter, cut into 1/2-inch pieces
* 3 tablespoons granulated sugar
* 3 tablespoons water
* 1/8 teaspoon salt
* 10 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, finely chopped
* 1/2 teaspoon vanilla extract

Directions

FOR CAKE:
PREHEAT oven to 325° F. Grease two 8-inch-round cake pans. Line bottoms with wax paper.

COMBINE sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.

WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend. Add chocolate-coffee mixture; whisk to blend well. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. (Batter will be thin.)

BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely. Spread frosting between layers and over top and sides of cake. Store any leftover cake in refrigerator. Bring to room temperature before serving.

FOR FROSTING:
BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently. Remove from heat. Immediately add chocolate; let stand for 2 minutes. Whisk until melted and smooth. Add vanilla extract. Pour into medium bowl. Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.

Pumpkin Cupcakes

Pumpkin Cupcakes (adapted from David Leite via Smitten Kitchen, as seen on The Way the Cookie Crumbles)

18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin

1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Mom T's Buttercream Icing

Icing:

- 2 sticks unsalted butter, softened
- dash of salt
- 1 Tbsp. vanilla extract
- Almond extract
- 1 box confectioner's sugar
- 3 Tbsp. milk


Soften butter in mixer. Add a dash of salt and cream the butter and salt. Add vanilla extract and mix. Add a few drops of almond extract. Mix. Add confectioner's sugar (powdered sugar), 1/3 at a time. Add milk and mix.

Babycakes - Food Network

Babycakes

Recipe courtesy Lisa Roman - as seen on Ultimate Recipe Showdown:Desserts on Food Network- aired Feb 15, 2009.

Prep Time:

25 min

Inactive Prep Time:

7 min

Cook Time:

12 min

Level:

Easy

Serves:

8 servings

Ingredients

Cupcake Batter Ingredients:

• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons double-acting baking powder
• 2 1/4 cups all-purpose flour
• 3 eggs
• 1/4 cup clover honey
• 1/2 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 2 teaspoons ground cinnamon
• 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
• 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
• 1/2 cup ground pecans

Frosting Ingredients:

• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 4 tablespoons sweetened condensed milk
• 4 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup ground pecans
• Special equipment: 2 (12-cup) mini muffin pans

Cupcakes:

Directions

Preheat the oven to 350 degrees F.

In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.

Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.

Frosting:

In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.

Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's notes - this looks so quick and easy. The judges would not stop raving about these. I'm excited to try them soon!!

Valderez's Apple "Pie"

Valderez (Adriana's mom)

5 apples, peeled & chopped
1 Tbsp. baking powder
3 c. sugar
4 c. flour
1 tsp. cinnamon
2 eggs, beaten
1/2 c. margarine, sliced

Grease 9 x 13 pan and put apples in the bottom. Mix the dry ingredients and put them on top of the apples. Put the butter pieces on top. Add the beaten eggs and sprinkle some cinnamon on top. Bake for 25-30 minutes.

*Valderez says you have to pray while making it *

Cinnamon Apple Cake

Cinnamon Apple Cake - Norah

1 3/4 c. sugar, divided
1 stick margarine, softened
1 tsp. vanilla
6 oz. cream cheese, softened
2 large eggs
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
4 c. peeled apples, thinly sliced
cooking spray

Beat 1 1/2 c. sugar, margarine, vanilla, and cream cheese until well blended. Add eggs, one at a time, beating well after each. Combine flour, baking powder, and salt. Add this mixture to the creamed mixture, beating at a low speed until blended.

Combine 1/4 c sugar and cinnamon. Combine 2 Tablespoons cinnamon mixture and apples in a bowl, stirring to coat. Add apples to batter and stir. Pour into springform pan coated with cooking spray and sprinkle with remaining cinnamon mixture.

Bake for 1 hour and 15 minutes or until cake pulls away from the sides of the pan. Cool completely on a wire rack or leave it in the pan for a few hours (she lets it cool overnight and takes it out of the pan the next day). Eat and enjoy!

Blueberry Pound Cake

Blueberry Pound Cake - Megan Heep

1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
3 c. flour, divided
1/2 tsp. salt
1 tsp. baking powder
1 pint blueberries

Cream butter and sugar. Add eggs, one at a time. Beat until light and fluffy. Add vanilla. In a different bowl, sift 2 cups of flour, baking powder, and salt together. Add to creamed mixture and beat. Dredge blueberries in remaining flour. Fold blueberries into batter. Pour into a bundt pan that is buttered and coated with sugar. Bake at 325 for 1 hour and 15 minutes.

Martha's Crazy Cake

Martha's Crazy Cake - ??

1 1/2 c. flour
1 c. sugar
2 - 2 1/2 Tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
5 Tbsp. vegetable oil
2 tsp. vinegar
1 tsp. vanilla
1 c. cold water

Preheat oven to 350. Put flour, sugar, cocoa, salt and baking soda in 8" or 9" square or circle pan. Stir with fork until well mixed. Use a fork to make 3 holes, or wells, in the flour mixture. Pour the oil into one hole. Pour the vanilla in the second hole. Pour the vinegar into the third hole. Pour the water on top. Mix together with the fork, mix well. Bake for 20 to 30 minutes.