Blueberry Cupcakes with Blueberry Cream Cheese Frosting

Blueberry Cake
( about 24 cupcakes)

1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 tablespoon finely grated lemon zest
4 large eggs
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh blueberries
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Line cupcake pan with liners.

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

In a large measuring cup or bowl, mix together buttermilk or heavy cream, blueberry pueree and vanilla extract. Set aside until needed.

Using a stand mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Mix in pulverized blueberries.

Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. Scoop batter into cupcake tins.

Bake until golden brown and a toothpick inserted into the center of cake comes out clean, about 22 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Blueberry Cream Cheese Frosting
(Makes enough to frost 24- 30 cupcakes depending on how much frosting you use)

1 cup of butter, softened
8 oz of cream cheese, softened (but not too soft!)
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3-5 cups of confectioners sugar

Directions
In a large mixing bowl (stand mixer), mix butter until it is softened and uniform.
Add cream cheese and beat together until it is uniform.
Add pulverized blueberries. (the more you add, the deeper blue you will get)
Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary and if your frosting consistency seems too soft. I should have added more sugar. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

Chocolate Pudding Desserts

Ingredients

2 package Chocolate Pudding 

made according to package directions 

(You will need 2 cups of milk)

1-8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 cup Cool Whip, divided 

.................

Cream cheese layer

Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 heaping cup full of Cool Whip.

Chocolate Chip Muffins

Ingredients

2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup oil
3/4 cup mini chocolate chips
...............

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl , beat egg, milk and oil.
Stir into dry ingredients just until combined. Fold in chocolate chips. Fill muffin cups 3/4 full.
Bake 400 F for 18-20 minutes, or until toothpick comes out clean. Cool for 5 minutes before removing from pan. Makes 1 dozen.

Mixed Berry Muffins

Ingredients

1/4  cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 large eggs
1/4 cup oil
1 lemon, zested
1/2 cup strawberries
1/2  blueberries
1/2 cup blackberries
1 cup chopped walnuts

Directions

Special equipment: muffin tin and muffin liners

Preheat oven to 350 degrees F.

In a small bowl, mix together mixed berries and 2 tablespoons sugar. Let sit 15 minutes until berries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together  eggs, oil, 1 cup sugar, 1/4 cup strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in berries and walnuts.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

Luau Birthday Cake

Vanilla Cake with Buttercream icing

Mulan Birthday Cake

Happy Birthday Cadie !!!

Teenage Mutant Ninja Turtles Cake

Happy Birthday Ivan !!!

Perfect Marble Cake

Ingredients
birthday cake - cake recipe - marble cake recipe

yields one 10" round cake (3 layers) or 24 cupcakes

2 sticks butter (8 ounces)
2 cups sugar
1 ¼ teaspoons vanilla
4 eggs
2 ½ cups plus 2 tablespoons unbleached all-purpose flour
6 tablespoons cornstarch
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
3 ounces semi-sweet or bittersweet chocolate, chopped

NOTE: All amounts are given in U.S. standard measures. Click here for international equivalents (page will open in a new browser window) .
Preheat oven to 350° F. Prepare a 10" round x 3" deep cake pan by spraying with non-stick cooking spray and lining bottom of each pan with a wax paper circle cut to fit.
here's what you do:

1.using an electric mixer beat butter and sugar at high speed until lighter in color and fluffy.

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

3.sift the flour, cornstarch, baking powder and salt on to a piece of parchment or wax paper.

4.mix the milk and vanilla together.

5.add the dry ingredients and wet ingredients alternately to the batter, ending with the dry ingredients.

6.divide the batter evenly into two bowls and mix the melted, chopped chocolate into one.

7.alternately spoon vanilla then chocolate batter into the prepared pan, alternating the colors all around the pan.
8.use the handle of a spoon to gently draw swirls through the two colors of batter to get the marbleized effect, but not too much or you'll lose the effect completely.

9.bake for 35 minutes or so (check after 35 minutes and every 10 minutes after that), until a cake tester inserted in the center of the cake comes out clean.

10.cool the cake in the pan for about 15 minutes then turn out of the pan on to a wire rack to cool completely.

Super Moist Chocolate Cake

Yields one 9” round cake (3 layers)

1 cup strong coffee, hot
1 cup cold water
1 cup natural cocoa powder
3 ounces bittersweet chocolate, chopped
2 ½ cups plus 2 tablespoons unbleached all-purpose flour
6 tablespoons cornstarch
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 sticks butter
2 ½ cups sugar
4 large eggs
1 ½ teaspoons pure vanilla extract

NOTE: All amounts are given in U.S. standard measures. Click here for international equivalents (page will open in a new browser window).
Preheat oven to 350° F and prepare 2 x 9 inch round cake pans by spraying with non-stick cooking spray and lining bottom of pan with a wax paper circle.
1.dissolve the chopped chocolate and cocoa powder in the hot coffee and stir until completely smooth. Add the cold water and whisk together until smooth.
2.sift the flour, cornstarch, baking soda, baking powder and salt together on to a piece of parchment or wax paper.
3.put the butter and sugar in the bowl of your electric mixer and, using the paddle attachment, beat until lighter in color and fluffy.
4.add eggs one at a time, mixing on low speed after each addition. Add vanilla and mix well.
5.add the dry ingredients alternately with the wet ingredients, starting and finishing with dry.
6.fill one pan with 1/3 of the batter and the other with the remaining 2/3 batter (makeing sure neither pan is more than 2/3 full) and bake. Check the pans after about 30 minutes and every ten minutes after that, until a cake tester comes out clean.
7.cool in pan for 15 minutes then turn out onto rack and cool completely.
8.when completely cool, wrap well in cling wrap and refrigerate for at least an hour, then slice the thicker layer in two horizontally so that now you have three layers for filling and stacking.

Marble Cake with Chocolate and Vanilla Swirls

Marble cake is one of the most delicious results of love-baking that looks complicated but is easy to make. Here is a quick and easy recipe to get you started on making this simple, moist, and yummy marble cake.
Easy Recipe for First Timers

Ingredients for Marble Cake

225 gr flour
225 gr butter (this is going to give you one sinfully heavy cake)
225 gr sugar (can be lesser)
4 Eggs
50 gr cocoa powder (good quality – never compromise here)
1 tsp baking powder
2 tsp vanilla
1/2 tsp instant coffee powder
50 ml milk (for the purpose of making the batter consistent)

Set your oven to 180 degrees centigrade. Grease and dust your baking tin.
Soften butter and beat in sugar.
Whisk eggs separately and add the eggs to butter+sugar gradually while beating it.
Sieve in flour and baking powder into the butter-sugar-egg-vanilla- coffee-mixture. Fold in the flour gently.
Divide the batter into half. Add cocoa powder to one half.

Take spoonfuls of two batters and put them in the baking dish. Alternate the vanilla and cocoa batter heaps.
Use a skewer or something similar to insert and gently swirl it around for marble like pattern. Few swirls are needed else the mixture will become uniformly brown.

Bake for about 30-40 minutes, or till the skewer comes out clean.
Enjoy.

Long long ago I had disastrous marble cake baking episodes. And ended on the wise note that it is not worth going through the chore when all you need is a bit of vanilla cake and a bit of chocolate cake side-by-side and eat it happy. But over a period of time, with more marble cakes attempted, swirled and baked, I have arrived at the most simplest way to do it. I can call this a time-tested and repeatedly tested recipe. It calls for no fuss and no patience – just the way Rachel Allen did it.

If you are into baking regular cakes, then its no different from what you are doing all the time. Just one extra step of throwing in spoonfuls of batter and swirling it aroud with a skewer till you get the pattern light and right.

Sex in The Pan!

Author: OMGChocolateDesserts.com

Ingredients

36 Oreo cookies (regular, not double stuff)
6 tablespoon butter-melted
.................
8 oz cream cheese-softened
¼ cup granulated sugar
2 tablespoons cold milk
12 ounce tub Cool Whip-divided
..................
2 – 3.9 ounce packages Vanilla Instant Pudding.
3¼ cups cold milk
..................
2 pound strawberries
¾ cup sugar
3 tablespoon gelatin dissolved in 6 tablespoon water
..................
8 oz chocolate-chopped
½ cup heavy whipping cream
..................
4 Oreo-crushed (for garnish)

Instructions
In food processor, finely crushed Oreo cookies into fine crumbs.
In a large bowl, using a fork mix Oreo with 6 tablespoons melted butter.
Transfer it to a 9 x 13 inch dish and press down the crumbs into the bottom.
Set in the refrigerator while you are making the fillings.
Mix the cream cheese until it's fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and ¼ cups Cool Whip and spread the mixture over the crust, transfer into refrigerator.
In a large sauce pan combine chopped strawberries with ¾ cup sugar and dissolved gelatin and cook for 15 minutes (bring to boil than reduce the heat and continue cooking, stirring constantly) . Set aside to cool, than spread over the cream cheese layer and transfer in the freezer for at least half and hour.
In a medium bowl mix vanilla instant pudding with 3 and ¼ cups cold milk. Whisk for a few minutes until the pudding starts to thicken
Spread the pudding over the strawberry layer.
Let it sit in the fridge for 10 minutes to firm up the pudding.
To make the chocolate ganache layer bring heavy whipping cream to boil, remove from the heat and stir in chocolate. when it’s smooth and slightly cooled spread it over the vanilla pudding layer and set in the gridge for 10 minutes.
Spread remaining Cool Whip over the top and sprinkl with crushed Oreos.
Freeze for 1 hour, or the refrigerate for 4 hours before serving

Atlanta Falcons Birthday Cake

#redvelvet #cheesecream

Chocolate Adnes Mint Cupcakes

Cupcakes:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
30 Andes mints for garnish

Chocolate Mint Filling:

1/2 cup chocolate chips
3 tablespoons heavy cream
1 teaspoon peppermint extract
1/3 cup powdered sugar

Mint Buttercream:

1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
32 ounces powdered sugar (about 7 cups)
1/2 cup heavy cream
1 teaspoons pure vanilla extract
2 teaspoons peppermint extract
Green food coloring

DIRECTIONS

For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the thinner side. Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. So you may need to bake the cupcakes in installments if you only have 1 or 2 muffin tins. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.

For the mint filling, while the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power. Stir. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag (it helps to place the ziploc bag, one point down, in a tall glass while filling).
When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.

For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.
Frost the cooled, filled cupcakes with frosting (using a large star tip) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Garnish with an unwrapped Andes mint and a drizzle of leftover ganache (make sure the ganache is completely cool or it will melt the frosting when you drizzle it on top of the cupcake). Refrigerate until serving.

RF Cake

Happy Birthday Nick !!!

Spiderman & Batman Cake..

Kinder Pingui Torta. ....yummy