Cranberry Orange Drizzle
2 cups fresh or frozen cranberries
3/4 cups fresh orange juice (about 2 oranges)
1/2 cup sugar
Combine cranberries and orange juice in a medium saucepan. Simmer for about 10 minutes or until cranberries burst. Remove pan from heat and stir in sugar. Stir until all sugar is dissolved. Allow to cool. Once cranberry mixture has cooled, place in a food processor or use an immersion blender to puree. I used the immersion blender to save on clean-up.
Once pureed, measure out 1/3 cup for cupcakes. Then place remainder in a decorator bag or plastic bottle to use as drizzle.
Cranberry Orange Cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3-4 oz. Greek vanilla yogurt, full fat is best
1/3 cup cranberry puree
zest of 2 oranges (juice can be used for drizzle)
1/2 cup butter, unsalted
1 cup sugar
Preheat oven to 350°. Line a 12 cup muffin tin with cupcake liners.
Whisk together the flour, baking powder, and salt. Set aside. In a medium bowl, combine the yogurt and cranberry puree. Set aside.
In the bowl of a stand-up mixer, cream the sugar and butter together at medium speed until light and fluffy. Add in the orange zest. Continue mixing on low speed and add eggs, one at a time, mixing well after each addition.
Alternately add half the flour and mix until just combined. Add yogurt and cranberry mixture and mix until incorporated, scraping sides of bowl. Add the last portion of the flour and mix just until combined.
Using a medium cookie scoop, portion the batter into 12 lined muffin cups. Bake in 350° oven for 18 minutes. Remove when toothpick inserted comes out clean. Cool on wire rack. When completely cool, frost with orange cream cheese frosting.
Orange Cream Cheese Frosting
8 oz. cream cheese
1 stick butter, unsalted
2 tbsp fresh orange juice
6-7 cups sifted powdered sugar
Cream the butter and cream cheese in the bowl of a stand mixer. Slowly add the sifted powdered sugar. Continue to add powdered sugar and begin to add orange juice as necessary until frosting is desired consistency. I like my cream cheese frosting to be a little stiffer for decorating. Place frosting in decorator bag with desired tip and frost cupcakes.
Preheat oven to 200 C/390 F. Butter a 10 x 14 inch rectangular pan. Cream 1/2 lb of butter with 1 3/4 cups of sugar until fluffy. Add 4 eggs and 3/4 cups of cold water. In a separate mixing bowl add 3 cups of flour, 2 tsp of baking powder, 2 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground cloves, 2 tsp ground cardamum and mix. Add the dry mixture to the egg mixture and stir carefullly until it is well blended. Pour the mixture into the spring pan and bake until set, about 40 minutes. Let the cake cool completely in the pan. Make a frosting by mixing 7oz of cream cheese with 3oz of soft butter and 2 cups of confectioner´s sugar. Spread the mixing over the cake and sprinkle on some frozen lingon berries or cranberries tossed in sugar.
2 eggs, room temperature
1 2/3 cup flour
1 cup apple cider
2/3 cup sugar
1/2 cup butter, room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.
Frosting Directions 1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. 2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
4. Spread evenly over cake and let sit to form a light crust.
Oatmeal Cupcakes with Cinnamon Sugar Frosting
1 Box golden vanilla cake mix, plus ingredients to make cake according to package
1 teaspoon cinnamon
3 tablespoons brown sugar
1 1/2 cup Old Fashioned Quaker Oats
Mix according to package directions, add in the cinnamon sugar and oats and stir until blended. Bake and then let cool before frosting.
Cinnamon Sugar Frosting Recipe
1 cup butter
4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
3 tablespoons milk
Beat butter until smooth add powdered sugar, vanilla and cinnamon along with 3 tablespoons milk. Mix until blended.
I piped the cupcakes with a pastry bag and #857 tip.
1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk
1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.
2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.
3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.
Makes 16 servings
Note: This recipe can be used to make 24 cupcakes as well. Bake at 350 for about 15-20 minutes, until baked through.
Note: This recipe can also be used to make two 9 inch cakes for layered cakes. I’d start the bake time at 30 minutes at 350 and check often from there
1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.
3. Stir in the flour mixture, mixing until just incorporated.
4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.
5. Bake at 375 until golden and the tops spring back when lightly pressed — about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
7. Once the cupcakes are cool, frost with the cream cheese icing.
12 ounces cream cheese
8 ounces soft butter
8 ounces powdered sugar
½ teaspoon vanilla extract
Whip on medium-high speed until smooth. Depending on the temperature of the butter, this frosting can get little lumps in it. Persist in whipping the frosting until they’re gone. Alternately, prepare it in a food processor for a perfectly smooth consistency.
In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.
2 1/4 cups cake flour (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Red, orange, yellow, green, blue, and purple gel food coloring
2 1/2 cups granulated sugar
10 large egg whites
2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened
2 teaspoons pure vanilla extract
1 pound best-quality white chocolate, melted and cooled
Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. 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. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 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.
Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15-25 minutes (working in batches if necessary).
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire rack. Allow to cool completely. At this point, the layers can also be wrapped in plastic wrap and frozen.
To make frosting, put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff peaks form.
Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and white chocolate. (Any leftover frosting can be refrigerated in an airtight container up to 3 days or frozen up to 1 month.)
To assemble, using a serrated knife, trim tops of cakes to make level. Place four strips of parchment or waxed paper around perimeter of a cake stand or lazy Susan. Place the purple layer on the cake plate. Scoop a 1/2 cup (or more for a larger cake) buttercream filling over the first layer and spread with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
Using a large offset spatula, cover cake again with remaining frosting.