Blue Velvet Cupcakes

Blue Velvet Cupcakes

2 C sugar 
2 sticks butter, at room temperature 
2 eggs 
1 T cocoa powder 
1 T Wilton royal blue gel food coloring 
1 small dab of Wilton violet gel food coloring 
2½ C cake flour 
1 tsp salt 
1 C buttermilk 
1 tsp vanilla extract 
½ tsp baking soda 
1 T vinegar 

Preheat oven to 350 degrees. Prepare cupcake pan(s) with paper liners.

In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.

Pour batter into cupcake papers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting. 

For the cream cheese frosting, I used my old standby recipe. 

Almond Cream Cheese Frosting

1 8oz. cream cheese, softened
1/2 stick of butter, softened
1/2 tsp. almond extract
1 box powdered sugar

Blend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes. 

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Margarita Cake

Ingredients

Crust Ingredients

1-1/2 cups coarsely crushed pretzels 

1/2 cup sugar 

1/3 cup butter, melted

2 tablespoons bottled nonalcoholic margarita mix

Cake Ingredients

1 box white cake mix 

1-1/4 cups bottled nonalcoholic margarita mix

2 tablespoons tequila (optional)

1/3 cup oil 

1 tablespoon grated lime peel (about 1 lime) 

3 egg whites 

1 container (8 oz) frozen whipped topping, thawed 

Additional lime slices and/or green decorating sugars, if desired

Directions

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with shortening and lightly.

In a medium bowl, mix pretzels, sugar, butter, and margarita mix. Spread evenly and press gently into bottom of pan. Set aside.

In a large bowl, beat cake mix, margarita mix, tequila (if using), oil, 1 tablespoon lime peel and the egg whites with electric mixer for about 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake cake for 33 to 35 minutes or until light golden brown. Cool completely, about 2 hours. Frost with whipped topping; decorate with additional lime slices and or green sugars. Store covered in refrigerator.

Chocolate Wasted Cake

Chocolate Wasted Cake

cake: 
3 cups all-purpose flour 
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

frosting:
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract

liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips
2-3 Tbs. heavy cream or vegetable oil
semi-sweet chocolate chips for the sides of the cake

assorted chocolate candies for the top of the cake

To make the cake:

(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)

Preheat oven to 325 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with cocoa powder or flour. Set aside.

Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack.  Allow to cool completely before decorating.

To make the frosting:

Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil.  Instead of milk, you can use rice milk or soy milk.

In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.

To assemble the cake:

Place the first cake layer on a plate or cake circle.  Lightly drizzle with liqueur.  Spread an even layer of frosting. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting.  Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.

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How to Bake Cakes in A Can

How to bake mini-cakes in a can. So simple and fun! This is a great idea and a great recipe.