Austrian Lemon Frosting love my Great Gran

Frost your cups Lemon

You could tint more yellow but I like it pale

Growing up I didn't see a lot of lemon in desserts except at Easter or Mother's Day, so I guessed just Easter Bunnies and Mum's liked lemon. It did not matter to me because I was not particularly fond of it at all. In trying this recipe, for the life of me I cannot figure out why I disliked it so much because this is delicious! So much so I will even make a batch for my poppy seed loaf recipe.





Austrian Lemon Frosting
Ingredients
1/2 cup butter
3 tbsp lemon juice
3 3/4 cups icing sugar
Blend low for 3 minutes Then Beat on high speed for an additional 5 minutes until super fluffy Add an additional tablespoon of lemon juice as you go if required.

Children's Buttercream
1/4 pound butter, room temperature
1 3/4 cups confectioners' sugar
2 tablespoons milk
1 tbsp cotton candy flavour* (my alteration) GR Gran used violet essence. (I loved that)
Any gel food colour * my alteration

     Beat butter in bowl of electric mixer for about 5 to 8 minutes OR until butter turns white.
     Gradually beat in half of the sugar, all the milk and then the remaining sugar.
     If you'd like a thicker mixture, add extra sugar on spoonful at a time.

Sweet Cuppin Cakes Bakery

Sweet Cuppin Cakes Bakery, a group on Flickr.

Please come and see our groups collection of over 4000 photos and recipes. You will be glad you did xo Thanks everyone for such a great group <3

Mumma's 7-Minute Frosting

This frosting is crazy fun and my Mum used it usually on her angel food cakes. I remember one year it turned a soft pink and was a gorgeous skirt on my favorite

doll. WOW, was I stoked! 

The thing about this frosting is that if you let it set up on the cake and then poke it with your finger, the frosting lifts off the cake and you my friend are busted! That happened to me a lot because I just could not resist! 

To show you just how simple this is .... above you will see me, yes me and my 10th Birthday cake I made for myself because I was too scared somebody would forget to make me a cake. I have remained this paranoid about my Birthday cake ... and to keep count only two of my birthdays were cakeless. This did not fare well with me. Oh no no no!

Frosting for 1 layer cake or approximately 8 to 12 cup cakes

Ingredients

• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract or 1/2 tsp strawberry or cherry extract if you are making pink frosting.
• gel pink colouring to colour your fave shade of pink (less is best, you cannot remove more easily)

Directions

Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could ruin your frosting). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Fluff onto cupcakes or cake with an offset spatula making swirls and fluffs! Such fun. I, at 10 cut up chewy gumdrop rings to look like flowers and "fluffed" candle holders around the cake. I love that I put aluminum foil on the cake tray and how my candles are tipping over! Put your decorations on the cake or cupcake when frosting is semi set.

Snow Down On Me Coconut Frosting by my Gran

Frost your cups and share!

This frosting for me was just an amazing thing, especially when my Gran put the maraschino cherries on top. Her secret was to wrap those cherries in the fridge for 3 days in a paper towel with a "Do Not Eat Me" card tucked in the bowl. I remember watching the juice stain the paper note as it seeped up the edge, when it was time to go on the cake or cupcakes I would carefully take the note and stash it in my little cook book, needless to say I still have a couple of those cherry juice stained notes.
This frosting is pretty versatile but Gran put it on a very simple cake made with a yellow cake mix, she added a pudding mix; likely vanilla There was also sweet flaked coconut and pecans added to the cakes. Oil was 1/4 cup and water was 1 1/3 and eggs were 4. I will post the cake later on next week.
Now this amazing frosting:
Snow Down on Me Frosting
1/3 cup butter (no subs)
6 ounces cream cheese
12 ounces powdered confectioners sugar
2 tsp heavy cream
1/2 teaspoon vanilla
1/2 tsp coconut extract
1 cup toasted coconut
Beat your butter until such a pale yellow it is almost white, then thoroughly blend in the cream cheese. This frosting should look like clouds now. Add the sugar alternately with cream and watch carefully because you may not need all of the cream or sugar. Go by your taste! Lastly stir in the vanilla. Spread the frosting generously on top of your cupcakes or cake. Now here you can either use toasted coconut and pecans, non toasted sweet flake coconut and a drained cherry I like to do both and put them on a tray. This frosting is so much better to use the next day! Enjoy and frost your cups!

Frost your cups week!

SO lets talk about frosting our cups and mammograms my friend.

This week I decided to  have a frost your cups week, ending with a prize of everything you need to tell 6 friends to go get a mammogram in the month of October. Breast cancer awareness month! I have put together a sweet little kit of decorations, liners and a recipe card with a bonnie recipe of mine and 6 acetate boxes with ribbon so you can complete your mission. I think this prize 7 people win. *grins*

Okay so I am going to tell you how you can frost your cups seven different ways and leave you with a recipe each day. What you need to do is comment here and then go put your photo up in our Sweet Cuppin Cakes Flickr gallery. We love our members and you can join in the love. 

Frosting for tea time:
What better frosting to bring than a green tea frosted cupcake all dolled up in a pink reminder liner.
Green Tea Frosting
4 teaspoons high quality green tea powder (it must be the powder, I use rishi tea, Genmai Green Tea Powder
4-5 tbsp whole milk or heavy cream
1 tsp vanilla
Heat the milk, dissolve green tea powder and remove from heat. Stir in vanilla and set aside for at least one hour. I make mine the day before and put in fridge.
1/2 cup unsalted butter
2 1/2 - 3 cups powdered sugar
Beat the butter until super light and fluffy about 5 minutes. Slowly incorporate the powdered sugar into the butter until you no longer can without adding liquid. It will be creamy and spreadable but very stiff. Now start adding your green tea milk, you should use it all and keep beating until very fluffy. At this point you can pipe using a 1M Wilton tip in a disposable liner or you can fold in 3 tbsp whipped topping and frost cupcakes with an offset spatula. The green colour in this frosting is simply gorgeous with pink! 

Decorate with pretty little pink beads or ribbons of even a small DIY topper. My recipe for pink velvet cupcakes to come October 1st, so keep an eye out! Please make sure to sign our new guestbook!

The Next Hello Cupcake Star challenge launches Saturday at Hello Cupcake

Fwd: The Next Hello Cupcake Star challenge launches Saturday at Hello Cupcake, 

Are you a cupcake star, I know we have quite a few over at our flickr group. Come join us would ya!

Chocolate Peanut Butter Spiders

Chocolate Peanut Butter Spiders, a photo by The Lone Baker on Flickr.

This is a wonderful little recipe to work on today and store in your freezer till Hallowe'en. Jeniffer always has the greatest little confections that are exciting and easy to make. Thanks for sharing Jeniffer!

I found B Nute Productions have you?

Have you had a chance to link into Betsy? Well if you haven't I better link you up!
BNute Productions is a wonderful spot to go for many reasons; the main one Betsy's talent. not to mention inspiration, beautiful outcomes on your printer and so much more. If you are a baker, a paper crafter, a cupcake topper guru, really anyone will have a blast with these goodies. Enjoy

Bridget from Bake at 350, Pinterest and Sixlets!

Head over and check Bake at 350 out you will love that you did!

So here I am with another sweet story. This one is about a gal I learned about a couple of years ago and have kept up with via the vast social network out there. Bridget and I have something in common she may not even know about, but it makes me smile whenever I see her pull these out! SIXLETS! In Kentucky I live not far from the "Sixlets" manufacturer so I have been diggin these a long time. They can turn into cherries, caterpillars, ants, stones in a crown; you get the idea.
My inbox brought these lovelies to me this morning, and I popped right over to Bridget's blog to savour her talent once again, and add them to my Pinterest resource. I love the pinterest boards!

Appl'ie goodness Cinnamon Fried Apple Rings

Cinnamon Fried Apple Rings

Try using crisp Spartans for this recipe

These are so very yummy with tea on a crisp
Autumn Day! We like them cold too, or on ice cream, and best of all atop a maple butter cupcake! YUM ...

Ingredients:

1 large egg white
1 cup water
1 tablespoon vanilla
1 cup all-purpose flour
3 tbsp sugar
1/4 teaspoon salt
6 large apples, peeled and cored
Canola oil for frying
Saigon Cinnamon and sugar in shaker or bowl

For the icing Drizzle:

4 tablespoons butter, melted
2 tablespoons milk
1 - 1 1/2 cups powdered sugar Whisk to combine 
Directions:

1. Whisk egg white until foamy. Whisk in the water and vanilla. Next, whisk in the flour and salt add sugar as needed.
2. Slice the apples into 1/2-inch thick slices.
3. Heat oil to 375 degrees. Preheat oven to 400 degrees.
4. Dip apple rings into batter and then place into the oil. Allow the apples to fry in small batches and turn frequently. Remove from the oil when golden brown and place on a paper towel over cooling rack. Sprinkle with cinnamon and sugar while still hot
5. Transfer rings to a  new wire rack and place the wire rack on a baking sheet lined with parchment paper. Place in the oven for 5-10 minutes or until the rings turn crispy.
6. Drizzle the glaze over the rings and serve warm.                                                                      

A Very Yummy Apple Dessert

Well hey, this you are going to love. You know why? I am gonna tell y'all. I spend a heck of a lot of time down south in the USA, why? I love it and I love the Kentucky Bourbon! Especially the Honey Bourbon .... but that can get dangerous, right? Well not if you dump it on, in, and drunken your apples with it, first. You get what I am saying right?
Don't let me confizzle you with my recipe either ... it seems a lot but I promise it isn't.

There are indeed a couple of things I need you to do though before you bake this cake. First the room temperature cannot be above 73F or colder than 65F Seriously ... and I need you to chill your butter ... promise! Butter behaves really well if you treat it right. I have had a very long affair with this stuff, I never went to marg and never will. That is for another post though. It is scary but I am old enough to remember all the medical buzz when it came out originally. Yikes!

Art and design by Kelly Brownlee

 

You can fall in love with my friend and her buttery goodness HERE! Isn't this lovely and she doesn't even know I am putting it up here yet, so that is sweetness on my part ...


Kelly is our in house artist and our dear friend that we are very proud to have.

Okay onward to getting your apples drunk! And if you leave the apples in too long you are gonna have a bowl of little old people faces haha!








Okay the cake, please do not make this until you go to the grocers and get all that you need and think ahead because your eggs need to be at room temp. (no you can't microwave them)
At the store:
2 sticks unsalted butter
1 cup plus approx 2 tbsp berry sugar
1 cup dark brown sugar (has more molasses in it but please do not add molasses to white sugar)
3 eggs room temp
2 cups all purpose flour (you cannot change this with other flours, gluten free mixes also do not seem to work)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon allspice
3 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon salt
6 tablespoons Bourbon (Use 2 tbsp in the batter and reserve 4 tablespoons to drunken your cake)
4 granny smith apples (soaked in your 6 tablespoons of bourbon for an hour, then peeled, cored ) Remove 4 tbsp of your apple infused Bourbon set aside with 1 1/2 tablespoons of brown sugar mixed in.  ** see below
1/2 cup of toasted pecans or I prefer black walnuts

This is not a hurry up cake, it is a slow cooking cake in a 310F oven
You need a prepared 8" baking pan.
Beat the sugars and butter until fluffy. Add in 3 contributions beating 3-5 minutes between each addition. (worth it) This will be nice and fluffy!
Add eggs one at a time and beat in for the duration of saying the alphabet between each addition (again very important) adding all the eggs at once will give you an eggy tasting yukko cake I promise)
Mix all your dry ingredients well (do not add individually to the wet mixture)
Add your dry ingredients in 3 batches until each addition until well incorporated. Do not overmix.
Fold in your drunken apples and your nuts. You can boozy the nuts too but I do not ike it I rather toasted nuts. You decide.
Spread this into an 8 inch pan making sure apples are evenly distributed. This cake bakes slow for 60 to 70 minutes. It will be golden, it will pull slightly from edges. but so not cook until top cracks. When you pull from oven pour your reserved bourbon brown sugar mixture on top.
**Bourbon Brown Sugar Infusuion
4 tablespoons of Bourbon
1 1/2 tablespoons dark brown sugar
Cook this down to 2 tablespoons on med high heat (you can pour this over cake warm or cool but the cake needs to be warm)
Serve with cream, whipped cream or ice cream.

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

Serve each slice in our lovely cinnamon bun cases

Ingredients:
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
2 tbsp. vanilla paste
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk + 1 tbsp
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

On Apples with Cheesecake and Toffee Goodness

Maple up the toffee and make me Granny proud!

Toffee Apple Cheesecake Pie

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

In a small bowl, combine all ingredients. Hands do work best and just go until you feel little pea like clumps Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons brown, divided

3 large eggs

1 1/2 teaspoons vanilla extract 

In a large bowl, beat cream cheese with 3/4 cup sugar (1/2 cup white and 1/4 cup brown) in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. (If you work too fast with your eggs the sugar will "cook" the yolk and it will not taste as nice. The brown sugar helps stop this reaction with the yolk) Stir to combine. Pour over warm crust. 

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 

1/4 tsp mace

3 tbsp brown sugar

In a small bowl, stir together chopped apples, remaining 3 tablespoons demerra brown sugar, cinnamon, mace and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with toffee topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats 

1/2 cup graham wafer crumbs

1/2 cup (1 stick) butter, softened 

In a small bowl, combine all ingredients. Hands do work best and just go until you feel little pea like clumps The graham crumbs help with that texture 

Cut in butter with a pastry blender (or 2 forks) or your hands dipped in cold water until mixture is crumbly.

Toffee topping, recipe follows

1/2 cup toffee topping

1/2 cup butter room temperature

1/4 cup plus 2 tablespoons brown sugar

1/2 cup heavy whipping cream

Cook over medium heat in a heavy saucepan, I use cast iron (I have a cast iron pan for sweets and another for savouries) They do season differently.

This mixture should boil with the occasional stir using a metal spoon only, for approx 15 minutes or when you drop on an icy plate, thickens to a soft toffee consistency immediately (on candy thermometer to soft ball stage) 

Now Grandma insisted on a 1/2 teaspoon maple extract in her toffee to be stirred in at the end so "ye dont be losin any flavour" in her Scottish brogue which was hilarious. The only Maple extract company that was acceptable to her was Rawleigh which actually still exists. Amazing! Gran would be pleased! Grandma actually put this extract in porridge, ice cream and anything else she could get her hands on and if you weren't lookin she would kick in some crushed black walnuts on top of the apple cake which have the most peculiar taste. She loved them. Rawleighs has that too!

Enjoy and a big thanks to Paula Deen and the Girl Who Ate everything for bringing me back to my Grandmas Apple Cheese Pie as she called it. Oh and thanks to Rawleighs for still being around all these years.

Source: adapted from Paula Deen

by The Girl Who Ate Everything

then re-adapted by Lyndsay Zoratti of Sweet Cuppin Cakes

Appl'ie Goodness

This little hobby/obsession started for me when I met Pinterest, where I curate everything I love. It is a virtual scrapbook that has turned into by go to resource centre on a daily basis. Every now and again I will share it with you when I can no longer hold back all my lucious finds. You know ... people are absolutely brilliant, really!

If you look closely I know you are going to want to enter this realm of brilliance, where not only will you find appl'ie goodness BUT you will find the brilliant geniuses behind these wowing posts. It just does not get better than this folks. You can step into my ever growing resource guide just by giving this a CLICK

Plus I really want to see your finds or your brilliance so please do not hold back and send us your clicks! I would love for you to be a part of our wonderful community.
Cheers and thanks to all of you Pinterest peeps who make my day <3

Apple Cake fame in Winnipeg

 

Our local paper here in Winnipeg runs a recipe swap. Readers send in their recipes and through a process I have not entirely figured out, some are chosen to be published. When I read Apples, everything stopped and I had to get my readers involved. Alison published 2 recipes that I think I worthy of a shout out and more test kitchen input. How about it friends? Let's put our apples where our cake is, get fallish and bake cakes! Apple cakes!

So my friends lets give these recipes a go shall we? The second featuring an "eggy cake" scares me. But maybe "eggy" is good ... afterall it reads well.

My challenge is for you to bake up these cakes in the next couple of weeks and get back to me via comments, what your honest opinions about these recipes are. (pictures please) 

In putting this out there I also want to see your best apples! In a Cake that is! Please send in your wares so I can get these to our Recipe swap Alison here in Winnipeg. (we take apples seriously here in this province) SO lets get fallish and send in some Yumm to Winnipeg.

Helen Pitura's Dutch apple cake (Helen I am looking forward to this one)

250 ml (1 cup) all-purpose flour
7 ml (1 1/2 tsp) baking powder
2 ml (1/2 tsp) salt
60 ml (4 tbsp) white sugar
57 g (1/4 cup) butter
1 egg
60 ml (1/4 cup) whole milk, room temperature


Topping:
750 ml (about 3 cups) thinly sliced apples (about 3 large apples)
5 ml (1 tsp) cinnamon
1 ml (1/4 tsp) nutmeg
125 ml (1/2 cup) brown sugar
45 ml (3 tbsp) butter, melted and cooled

Preheat oven to 175C (350F). Butter a 22 x 22 cm (9 x 9 in) square cake pan. In a medium bowl, sift together flour, baking powder, salt and sugar. Cut in butter using a pastry cutter or working with your fingers, until mixture is like coarse meal. In a cup, beat together the egg and milk, and add to the flour mixture, stirring only until combined. Mixture will be thick and slightly sticky, like biscuit dough. Spread batter into prepared pan. Arrange sliced apples in rows on top. Mix the spices, brown sugar and butter into a paste and then sprinkle over the apples. Bake for about 30 minutes, and serve warm with ice cream, whipping cream or cheese.
Tester's notes: This is a simple dessert, the flat, biscuitty bottom contrasting nicely with the sweet, almost caramelly topping. Make sure to slice the apples thin so they can cook up in the allotted time.

Els Tessier's apple cake (can hardly wait for "eggy")

85 g (6 tbsp) butter or 60 ml (1/4 cup) oil
250 ml (1 cup) white sugar
2 eggs
5 ml (1 tsp) cinnamon
5 ml (1 tsp) vanilla
250 ml (1 cup) all-purpose flour
5 ml (1 tsp) baking soda
pinch salt
500 ml (about 2 cups), or about 2 large tart apples, diced
zest of one orange
125 ml (1/2 cup) raisins (optional)
Preheat oven to 175C (350F). Grease a 22 x 22 cm (9 x 9 in) square cake pan or a 25 cm (10 in) round pie plate. In a medium bowl, beat butter and sugar. Add eggs and beat until light. Add cinnamon and vanilla. In a small bowl, sift together flour, baking soda and salt. Fold into first mixture, just until combined. Add diced apples, peel and raisins, if using. Bake for 35-40 minutes or until top springs back when touched lightly. Sprinkle with icing sugar and cool. Serve with ice cream or whipped cream.
Tester's notes: A moist, eggy cake with a lovely flavour that would be great for dessert, for morning coffee or for afternoon tea.

Republished from the Winnipeg Free Press print edition September 7, 2011 D4 for sole use of  the recipes.

"THANKS to all the readers who responded to S. Barnett, who had asked for recipes for Dutch apple cake. Els Tessier's favourite incorporates diced apples in the batter, while Helen Pitura's cake puts sliced apples on top, along with brown sugar and spice. Next week, we'll look at Dianne Bodner's version, which combines a biscuit dough base with apples and sour cream. Pat Trim also offers some sound advice when she suggests checking the classic cookbook Food That Really Schmecks for Edna Staebler's tried-and-true recipe." Alison

Follow Alison here for more swaps.

Cake Decorating Community

Cakes we Bake Cake Decorating Community
A message to all members of A Cake Decorating Community and Sweet Cuppin Cake Readers!

A message from our Cakes We Bake Community

Hi Everyone,
We're having another contest with a huge prize from Icing Images!
Enter your bling bling cake by Thursday, September 22nd for a chance to win. Add the photo to your profile.
Bling bling cakes include shimmer, glitter, gemstones, rhinestones - something sparkly.
The photo title will be whatever you want to name your picture. To enter the contest, add the TAG 922 to your picture. We are also limiting entries to 1 per person.
All entries will be featured at the top of the photos page.
Theresa Happe
We here at Sweet Cuppin Cakes would love to see our readers join Cakes we Bake and also share their baking photos with us in our Flickr Group!

Monkey Cupcakes Side On

monkey cupcakes side on , a photo by Mrs Baker's Cakes on Flickr.

As I flounder my way through learning everything I want to achieve on my blog, I now can bring to you our amazing flickr group and share the love! Each week I go through all of our talented groups submissions and I choose my fave based on many merits and not always the same reasons for my choices. I do this because when I say I love everyone in my Sweet Cuppins Cakes Group, I do. I love your spirit, your creativity and the love that shows through your creations. Cool huh. So today Mrs Baker of Mrs Baker's cakes is my pink monkey hero. You can find other Picks here and here