Lemon Cupcakes with Raspberry Filling and Raspberry Vanilla Swiss Buttercream

I think these just might be the prettiest cupcakes that I've ever made. Back in the fall, while hanging out with my good friend Tammy we were talking about desserts and she commented that she loves the lemon and raspberry combination. I made a mental note that I should make these for her upcoming birthday and I knew just the recipe that I've been wanting to try for years. Tammy and I had a few class together so I brought these in to share with one of our classes the day before her birthday. I'm pretty sure that she loved them because over the weekend she ate 3 (she took the leftovers home to her adorable sons) which says a lot because I'm pretty sure she has an aversion to butter (haha).

Lemon Cupcakes:

Source: Good Things Catered

Ingredients:
Cake -
2 1/2 c. cake flour
1 3/4 c. granulated sugar
1 Tbsp meringue powder
3 tsp baking powder
1/4 tsp salt
2 lemons, zested and juiced separately
2/3 c. milk
1/3 c. vegetable oil
3 egg whites, beaten
1/2 tsp vanilla extract

Directions:
-Preheat oven to 350 degrees and prepare two cupcake pans.
-In bowl of electric mixer sift together flour, sugar, baking powder, meringue powder, salt, add in the zest of one lemon.
-Stir with mixer to combine, about 30 seconds.
-Add milk, oil, juice from two lemons, beaten egg whites and extract.
-Mix on medium low to combine thoroughly, about 1 1/2 - 2 minutes.
-Remove from mixer and stir with silicone spatula to thoroughly combine (making sure there is no flour mixture left unincorporated at the bottom of the bowl.)
-Fill prepared cupcake liners 2/3 of the way full and bake until toothpick inserted into center comes out clean (about 15-20 minutes)
-Remove from oven, let cool 15 minutes in pan and then turn onto wire racks to cool completely.
- When cooled completely fill cupcakes with raspberry filling using the cone method. (I take a knife a cut a small circular hole in the center of the cupcake and fill using a piping bag. Top the cupcake with the cut out and frost as desired.
-I frosted these with Raspberry Vanilla Swiss Buttercream using Wilton's 1M star tip.

Raspberry Filling:
Source: A Kim's Kitchen Original
12 oz frozen raspberries, thawed and drained (reserve 1 T of the juice)
1/2 cup sugar
zest of 1/2 of a lemon
1/2 tsp cinnamon
dash of nutmeg

Directions:
1. Place all of the ingredients in a small sauce pan and heat over medium low heat, stir frequently.
2. Once the sauce comes to a boil remove from heat and puree in a food processor.
3. Next press through a fine mesh sieve to remove as many of the seeds as possible.
4. Allow to cool completely before filling the cupcakes.
* I had leftover filling, refrigerate in a tightly sealed container for up to 5 days. Use leftovers on toast, waffles or pancakes.

Raspberry Vanilla Swiss Buttercream:
adapted from: www.marthastewart.com

Ingredients:

5 large egg whites
1 cup plus 2 T granulated sugar
pinch of salt
1 pound of unsalted butter at room temperature
2 tsp vanilla extract
1 T raspberry juice
1/2 tsp raspberry extract
1 drop pink icing color (optional)

Directions:

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Yield: 5 cups

Shamrock Cookies

I made these yesterday for my friend's birthday as well as Saint Patrick's Day. Since we had class today, I made enough for the entire class. They were a huge hit! Fair warning though, these are pretty time consuming to make because you pipe the batter into a clover. And since I doubled the recipe and made 70 cookies it took a long time. But I did learn something new, printer paper is oven safe. I learned this after I forgot the pattern under the parchment paper when I baked the cookies. I used a size 12 round tip for piping both the cookie and the frosting. In the future I will reduce the amount of cocoa powder because it tasted too chocolaty for green velvet. Also the cookie will leave your mouth a bit green.

Green Velvet Whoopie Pies: Source: cookies adapted from Dinner and Dessert, originally from Better Homes & Gardens, December 2008 Idea to make them shamrock shape: http://homeiswheretheholmansare.blogspot.com

For the cookies:
4 cups all-purpose flour
4 tbsp. cocoa powder (although I recommend reducing o 2 T, possibly 1 T)
1 tsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cup light brown sugar, packed
2 large egg
2 tsp. vanilla extract
1 cup buttermilk, at room temperature
1/2 oz. green food coloring
For the frosting:
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 T vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:
Preheat the oven to 350˚ F.

1. I used a printed shamrock as a template under parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.
5. Blend in the vanilla.
6. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not over mix.
7. Blend in the food coloring.
8. Transfer the batter to a pastry bag fitted with a large plain round tip (size 12).
9. Pipe the batter onto the parchment paper using the shamrock print as a guide.
10. Bake 8 minutes or until the tops are set.
11. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred. Repeat with any remaining batter.
12. Allow cookies to cool completely before sandwiching.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Mix in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container. I refrigerated an hour before serving.

Yield: 35 Sandwiches

Blueberry Coffee Cake

I almost always publish my posts as I finish them, somehow this one slipped through the cracks. I made this last August and thought that I had lost the recipe, until now I had no I idea that I had the post almost finished and that I just needed to write about it (the hard part). I'm so happy that this recipe is not lost forever because I could not remember where I had found the original recipe. Now that I have found it I can make it again and share the recipe with all of you. This coffee cake is so freaking good, I know that I say almost the same thing about everything I make, but for the most part I only blog about foods that turned out well.

Blueberry Coffee Cake:

Source: All Recipes

INGREDIENTS:

For the crumb topping:

1 cup packed brown sugar

2/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup butter

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1 cup white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup milk

1 cup fresh blueberries

1/4 cup confectioners' sugar for dusting

DIRECTIONS:

1. Heat oven to 350 degrees F (175 degrees C).
2. Coat a Bundt pan well with cooking spray.
3. Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
4. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy;
5. add 1 cup white sugar, and beat until fluffy.
6. Beat in egg and vanilla.
7. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
8. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons.
9. Cover with streusel topping.
10. Bake at 350 degrees F (175 degrees C) for 45 minutes, until deep golden brown.
11. Remove pan to wire rack to cool.
12. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

German Chocolate Cake

I made this cake last summer for my dad's birthday. I attempted to make the coconut pecan icing, but burnt it when I walked away to check thenest.com, oops. So I had to settle for using store bought icing because I was in a time crunch. Let me know if you want the icing recipe and I can add it to the post.

German Chocolate Cake:

Hershey's

Ingredients:
1/4 cup HERSHEY'S Cocoa
1/2 cup boiling water
1 cup plus 3 tablespoons butter or margarine, softened
2-1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk*

Pecan halves(optional)

Directions:

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth; set aside.

Beat butter, sugar and vanilla in large bowl until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Stir together flour, baking soda and salt;

add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.

Pour batter into prepared pans.

3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks.

Cool completely.

Prepare cocconut icing (or use the premade stuff like I did); spread between layers and over top.

10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Wilton Cake: Course 1, Cake 3

So this week for the final class of course one I decided to try out Katie's (of Good Thing's Catered) strawberry cake. I only ate a small amount but I think it turned out pretty good. I would recommend eating this cake soon after making it, I tried a piece a few days after (ok maybe 5 days later) and it didn't taste as good. I forgot to take a picture of the inside of the cake.

Strawberry Layer Cake:

Good Things Catered: http://www.goodthingscatered.blogspot.com/

2 1/4 c. cake flour

3/4 c. strawberry puree,room temperature (homemade or you can find store bought in form of a good quality strawberry daiquiri mix as well)

1/4 c. milk , at room temperature

6 large egg whites, room temperature

1 Tbsp vanilla extract

1 3/4 c. sugar 4 tsp baking powder

1 tsp salt

12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)

Directions:

Preheat oven to 350 degrees and prepare two 8 or 9 in pans line outside with heavy duty foil and spray inside with baking spray with flour(I skipped the foil and the flour).

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended.

In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine.

Continue beating at slow speed and add butter.

Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined.

Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.

Divide the batter evenly among the pans and smooth tops.

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary).

Let cakes rest in pan for about 10 minutes and turn out onto wire racks.

Let cakes cool completely (about 2 hours).

Wilton Cake: Course 1, Cake 2

This cake is amazing, if you are a pumpkin fan like I am you have to try it. It taste like pumpkin pie that's actually a cake. I sent this cake to work with Dan and his co-workers loved it too. I am planning on making it again for his office for Thanksgiving. This cake is also my cake for the second Wilton cake for course two. Overall I am fairly happy with the way it turned out. Sadly I did not get a picture of the inside of the cake, maybe I'll remember next time.

Pumpkin Spice Cake:

Joy of Baking

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature
For Frosting:
8 ounces (228 grams) cream cheese, room temperature
1/4 cup (56 grams) unsalted butter, room temperature

Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.

Butter and flour (or spray with Baker's Joyor Pam) two - 8 or 9 inch cake pans. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes).

Add the eggs, one at a time, mixing well after each addition.

Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. (I sifted them)

Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.

Divide the batter in half and then pour the batter into the prepared pans.

Bake for approximately 25 - 30 minutes (mine baked in 18 minutes), or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.

Cool completely before frosting.

Wilton Cake: Course 1, Cake 1

I finally found a Wilton class that was convient to where I live and to my schedule. I have been wanting to take these classes for awhile to brush up and to learn new skills. I think mycake turned out pretty well, except the colors were a little bolder than I would have liked. The bonus is that the cake taste great too.

Blueberry Cake with blueberry glaze and buttercream icing:

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 1/2 cups sugar

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

6 large egg whites (3/4 cup)

3/4 cup milk

2 teaspoons vanilla extract
1.5c blueberries

Glaze:
1T sugar
2/3c Ocean Spray Blueberry Cranberry Juice
1/8c Bircardi Gold Rum
2T sugar

Heat over medium heat, whisking gently until reduced some.

Brush the glaze onto the cooled cake and allow to soak into before icing.

Directions:

Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan.

Line bottom with parchment or waxed paper or spray pans with Pam like I did.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.

Stir together flour, baking powder and salt. Set aside.

Combine egg whites, milk and vanilla extract.

Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture.

Continue to alternate beginning and ending with flour mixture.

Scape the bowl and beater often.
Add blueberries and sugar to food processor and blend for about one minute. Gently fold blueberries into finished cake batter.
Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Cupcakes for Reid:

Basic Vanilla Cake
From Country Living
1 ½ c sifted cake flour
1 ½ tsp baking powder
¼ tsp salt
½ c unsalted butter softened
1 c sugar
2 large eggs room temperature
½ tsp clear vanilla extract
½ c whole milk

Directions:
1. Heat the oven to 350 degrees F. Prepare cupcake pan. I spray my cupcake liners with pam.
2. Sift the cake flour, baking powder, and salt into a large mixing bowl.
3. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand.
4. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand.
5. Beat in the eggs one at a time.
6. Add the vanilla and milk, and beat on medium-high, just until blended. Do not over-beat.
7. Bake for 20 minutes; keep an eye on them so they do not over cook.

The original recipe says to bake at 400 degrees; I found this to be to high and made the tops of my cupcakes a little crispy. Thankfully I made these cupcakes for my 2 year old neighbor and he thought they were great.

Red Velvet Cake & Cream Cheese Frosting

This is one of my favorite types of cake, and the best red velvet cake I've ever had.

Red Velvet Cake:

(not sure where I got this recipe)

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Preheat the oven to 350 degrees F.

Spray 2 nine inch cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart.
Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Frosting:
1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using.

May be stored in the refrigerator for 3 days or freeze in a tightly sealed container (rewhip before using again).

Yellow Cake

Yellow Cake
from bakingbites

2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ½ cups sugar
½ cup butter, softened (I used margarine)
3 eggs (I used egg beaters)
1 cup milk (I used skim)
2 tsp vanilla extract (I used clear)
1 drop Yellow Food Coloring
Preheat oven to 350F.

Spray 2 nine inch round cake pans with non stick spray.

Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, milk, vanilla and food coloring. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated.

Scrape down the sides of the bowl and beat for a few more seconds. Pour into prepared pans and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles.

Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean. Let cool for 30 minutes in the pan before turning out onto a rack to cool completely.

Frost with Chocolate Frosting or your favorite icing.