I asked and I received thank you so very much!
Coconut ice
Sweet, ACP Books, page 47
Coconut ice
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Kid friendly, Low Carb, Nut free
Course: Dessert
Favourite flavours: Cakes/baking
INGREDIENTS
5¼ cups (840g) icing sugar
2½ cups (200g) desiccated coconut
395g can sweetened
condensed milk
1 egg white, beaten lightly
pink food colouring
METHOD
Line deep 19cm-square cake pan with strips of baking paper.
Sift icing sugar into large bowl; stir in coconut, then condensed milk and egg white.
Divide mixture in half; tint half with pink colouring. Press pink mixture into pan then top with white mixture. Cover; refrigerate about 3 hours or until set before cutting into squares.
Makes 64
Tuesday, February 23, 2010
formspring.me
Did you ever get in those amazing tala icing pens again? I just saw them in a cupcake book as a tool of necessity.
Yes we do have the tala pens again and can be ordered of course at www.acupcakery.com
Monday, February 22, 2010
Russian hats - buttercream mini cakes with coconut
Try these because you will be glad you did.
We LOVED them!!!
RUSSIAN HATS - buttercream cakes with coconut (origin recipe here)
For the two cake layers
12 eggs
12 tbs sugar
10 tbs water
3 tbs s cocoa powder
7 g baking powder
250 g flour
Butter cream
500 ml milk
5 tbs flour
1 vanilla sugar
150 g sugar
125 g butter
100 g confectioner`s sugar
Chocolate glaze
100 g dark chocolate
50 g butter
2 tbs oil
150 g coconut flour
For the two cake layers
Preheat oven to 180 C. Line two 33 x 34 cm pans with baking paper. Sift together flour, baking powder and cocoa. Beat the egg whites until soft peaks form, gradually add 50 g sugar. Beat the egg yolks and 100 g sugar, add water and flour mixture. Mix well until smooth. Gently fold in the egg whites. Pour the batter equaly between two baking pans and bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let it cool and cut out small rounds with glass or cookie cutter.
Butter cream
Combine milk, flour, 150 g sugar and vanilla sugar in a medium saucepan set over medium heat. Cook and stir until thick, let it cool. Combine butter and 100 g confectioner's sugar and beat until well combined and fluffy. Add the butter mixture into cooled milk and flour mixture, beating to spreading consistency. Spread top of each round with cream, then top with another round. Frost the sides of cake and roll each cake into coconut flour.
Chocolate glaze
Melt chocolate, butter and oil in a bowl set over barely simmering water. Spread top of each cake with chocolate glaze. Let it cool.
Objavila Sweet Corner at 10:28
Labels: slatko/sweet, torta/cake
We LOVED them!!!
RUSSIAN HATS - buttercream cakes with coconut (origin recipe here)
For the two cake layers
12 eggs
12 tbs sugar
10 tbs water
3 tbs s cocoa powder
7 g baking powder
250 g flour
Butter cream
500 ml milk
5 tbs flour
1 vanilla sugar
150 g sugar
125 g butter
100 g confectioner`s sugar
Chocolate glaze
100 g dark chocolate
50 g butter
2 tbs oil
150 g coconut flour
For the two cake layers
Preheat oven to 180 C. Line two 33 x 34 cm pans with baking paper. Sift together flour, baking powder and cocoa. Beat the egg whites until soft peaks form, gradually add 50 g sugar. Beat the egg yolks and 100 g sugar, add water and flour mixture. Mix well until smooth. Gently fold in the egg whites. Pour the batter equaly between two baking pans and bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let it cool and cut out small rounds with glass or cookie cutter.
Butter cream
Combine milk, flour, 150 g sugar and vanilla sugar in a medium saucepan set over medium heat. Cook and stir until thick, let it cool. Combine butter and 100 g confectioner's sugar and beat until well combined and fluffy. Add the butter mixture into cooled milk and flour mixture, beating to spreading consistency. Spread top of each round with cream, then top with another round. Frost the sides of cake and roll each cake into coconut flour.
Chocolate glaze
Melt chocolate, butter and oil in a bowl set over barely simmering water. Spread top of each cake with chocolate glaze. Let it cool.
Objavila Sweet Corner at 10:28
Labels: slatko/sweet, torta/cake
Animal Sugar Cookies
These were featured on food network by the lovely Giada De Laurentiis
for her daughters first birthday party.
The frosting is fantastic and kids love to cut out and decorate their own cookies! Try using the Pillsbury dough, it is quick and easy. The frosting sets very well and small cookies can be used as eco friendly cupcake toppers your child will be proud to display. Gently press our bamboo picks into unbaked cookie before baking if you plan to use as a cupcake topper.
Ingredients
Cookies:
* 1 (16.5-ounce) tube refrigerated sugar cookie dough (recommended: Pillsbury)
* 1/4 cup all-purpose flour, plus extra for dusting
Frosting:
* 1 stick (4 ounces) unsalted butter, at room temperature
* 1 pound powdered sugar
* 1 teaspoon pure vanilla extract
* 1/4 cup water, plus extra, as needed
* Assorted food coloring (see Cook's Note)
Directions
Special Equipment: assorted animal-shaped cookie cutters, about 4 to 5-inches long
Decorating suggestion: multi-colored sprinkles, colored decorating sugar, mini chocolate chips, small candies, mini marshmallows
For the cookies: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, combine the cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to 1/4-inch thick. Using animal-shaped cookie cutters, cut out shapes from the dough and arrange, about 2-inches apart, on the prepared baking sheets. Form the scraps of dough into a ball, roll out to 1/4-inch thick, and continue to cut out animal shapes. Bake for 10 to 12 minutes until the edges are lightly golden brown. Cool for 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time, until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time, until the desired color is reached. Spread the frosting over the cooled cookies and decorate.
Cook's Note: If using natural food coloring (such as Select brand), be sure to shake the bottle before adding the coloring to the frosting.
for her daughters first birthday party.
The frosting is fantastic and kids love to cut out and decorate their own cookies! Try using the Pillsbury dough, it is quick and easy. The frosting sets very well and small cookies can be used as eco friendly cupcake toppers your child will be proud to display. Gently press our bamboo picks into unbaked cookie before baking if you plan to use as a cupcake topper.
Ingredients
Cookies:
* 1 (16.5-ounce) tube refrigerated sugar cookie dough (recommended: Pillsbury)
* 1/4 cup all-purpose flour, plus extra for dusting
Frosting:
* 1 stick (4 ounces) unsalted butter, at room temperature
* 1 pound powdered sugar
* 1 teaspoon pure vanilla extract
* 1/4 cup water, plus extra, as needed
* Assorted food coloring (see Cook's Note)
Directions
Special Equipment: assorted animal-shaped cookie cutters, about 4 to 5-inches long
Decorating suggestion: multi-colored sprinkles, colored decorating sugar, mini chocolate chips, small candies, mini marshmallows
For the cookies: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, combine the cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to 1/4-inch thick. Using animal-shaped cookie cutters, cut out shapes from the dough and arrange, about 2-inches apart, on the prepared baking sheets. Form the scraps of dough into a ball, roll out to 1/4-inch thick, and continue to cut out animal shapes. Bake for 10 to 12 minutes until the edges are lightly golden brown. Cool for 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time, until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time, until the desired color is reached. Spread the frosting over the cooled cookies and decorate.
Cook's Note: If using natural food coloring (such as Select brand), be sure to shake the bottle before adding the coloring to the frosting.
Emily Dickinson's Black Cake
Emily Dickinson's Black Cake Recipe
Adapted From Emily Dickinson: Profile of the Poet as a Cook by the Guides at the Dickinson Homestead and my Gran.
Ingredients
2 cups sugar
1/2 lb. butter Do not use unsalted butter.
5 eggs
1/4 cup molasses
2 cups sifted flour
1/2 tsp baking soda
1 tsp clove
1 tsp mace
1 tsp cinnamon
1/2 tsp nutmeg, ground
1/4-1/2 cup brandy
1 lb. raisins
2/3 cup currants
2/3 lb. citron
1/2 lb glace cherries whole (red)
Directions:
Place a shallow pan of water on the bottom of the oven.(The pan must always have water in it because the cake needs the moisture it sucks it right up during baking. Preheat oven to 225 F. Add sugar gradually to butter; blend until light and creamy. Add unbeaten eggs and molasses. Beat well. Sift flour with soda and spices. Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants,cherries and citron.
Pour batter into two loaf pans lined with waxed paper. Bake at 225F for 3 hours. Remove pan of water for last 1/2 hour. Let loaves cool before removing from pans. Remove paper and wrap in fresh parchment paper. We spritz more brandy on the cake before taping up the paper wrap. This is to be stored in a tin in a very cool place for a month. My Gran kept hers under her attic stairs, I keep mine in the fridge =o) (You can eat it sooner but the month really makes the cake) I like to cut rounds and serve in our Tartan Mary Paper Liners and use the extra in a steamed pudding recipe to half with bread bits.
Adapted From Emily Dickinson: Profile of the Poet as a Cook by the Guides at the Dickinson Homestead and my Gran.
Ingredients
2 cups sugar
1/2 lb. butter Do not use unsalted butter.
5 eggs
1/4 cup molasses
2 cups sifted flour
1/2 tsp baking soda
1 tsp clove
1 tsp mace
1 tsp cinnamon
1/2 tsp nutmeg, ground
1/4-1/2 cup brandy
1 lb. raisins
2/3 cup currants
2/3 lb. citron
1/2 lb glace cherries whole (red)
Directions:
Place a shallow pan of water on the bottom of the oven.(The pan must always have water in it because the cake needs the moisture it sucks it right up during baking. Preheat oven to 225 F. Add sugar gradually to butter; blend until light and creamy. Add unbeaten eggs and molasses. Beat well. Sift flour with soda and spices. Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants,cherries and citron.
Pour batter into two loaf pans lined with waxed paper. Bake at 225F for 3 hours. Remove pan of water for last 1/2 hour. Let loaves cool before removing from pans. Remove paper and wrap in fresh parchment paper. We spritz more brandy on the cake before taping up the paper wrap. This is to be stored in a tin in a very cool place for a month. My Gran kept hers under her attic stairs, I keep mine in the fridge =o) (You can eat it sooner but the month really makes the cake) I like to cut rounds and serve in our Tartan Mary Paper Liners and use the extra in a steamed pudding recipe to half with bread bits.
Valetines Gingerbread house
I can see this surrounded by little mini cupcakes I adore the red spotties on pink For me that really captured Valentines day. Eat more cake is a very talented flickr link to visit Thanks for the inspiring photos!
Tuesday, February 16, 2010
Wing and Bake and Destroy T shirt
My chicken Wing loves my Bake and destroy shirt and I really do not know why. Just good taste I am sure. Cheers Natalie! from Bake and Destroy. <3
Very busy times right now.
I seem to get myself very busy so While I take a snowday I thought it time to introduce another love of mine. My chickens!!!
Enjoy as I am not sure when I will post again! We have all sorts of inventory coming in and all sorts of new liners and decor for your baking endeavors so I am keeping too busy. Will keep you posted.
Cheers
Lyns
Enjoy as I am not sure when I will post again! We have all sorts of inventory coming in and all sorts of new liners and decor for your baking endeavors so I am keeping too busy. Will keep you posted.
Cheers
Lyns
Wednesday, February 3, 2010
Susie's Shortbreads cupcakes
I think these are perfect for Valentines and thought this would be a great model for all the home bakers and DIY friends I have. Cheers!
Sunday, January 17, 2010
Black & White Cheesecake Cupcakes
For my third recipe I decided to go with a cheesecake cupcake courtesy of Kraft Recipes. I had an order for new york cheesecake bars and I thought I would do a test run with this recipe to check it out. The cheesecake consistency is very light, fluffy and moist. I love the chocolate crust versus the traditional graham cracker crust, this is usually something I always change in any cheesecake recipe. Whether it's using ginger snaps, oreo's or shortbread cookies I just love the difference in texture and it typically provides a more dense crust that will not crumble when you slice your pie. The benefit of baking cheesecake cupcakes is that you don't have to worry about slicing and it makes for a pretty presentation on any dessert bar.Since I used a chocolate crust I decided to use my Houndstooth Cupcake liners that I purchased from my friend at Sweet Cuppin Cakes Bakery and Cupcakery Supplies. The butter from the crust will not bleed through these liners and are perfect for a traditional cupcake as well.
P.S. These liners also come in red!
Friday, January 15, 2010
White chocolate almond cupcakes from Cupcake Rehab!
Howdy ya'll! It's Marilla from Cupcake Rehab. Lyns asked me to post my most recent cakes on here, and it's been a while... so I had to look for my password and login info, but I found it! So here we go...
WHITE CHOCOLATE ALMOND CUPCAKES
First you get:
- ¾ cup butter
- 1 ½ cups sugar
- 2 eggs
- 1 ½ teaspoons almond extract
- ½ teaspoon vanilla extract
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 ½ cups flour
- 1 ¼ cups milk
- ½ cup white chocolate chips, or white chocolate chunks (small)
Then you:
- Preheat the oven to 375 degrees F.
- Cream butter at medium speed until smooth. Add sugar and beat until well mixed.
- Add two eggs, beat until smooth.
- Combine flour, baking powder and salt in a bowl and whisk to “quick sift” them.
- Add extracts to butter/sugar/egg mixture. Mix well.
- Then add flour mixture and beat until nice and smooth.
- Fill cupcake liners about ¾ full, and sprinkle some white chocolate chips on the tops of each. Bake until cakes are golden brown, about 20-15 minutes.
WHITE CHOCOLATE BUTTERCREAM
Get some:
- 2 sticks (½ pound) unsalted butter, softened
- 12 ounces white chocolate, melted and cooled slightly
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
Then:
- In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy.
- Beat in the melted white chocolate. Add the confectioners’ sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.
The liners can be found here at Lyns’ site, Sweet Cuppin Cakes Bakery & Cupcakery Supplies. I halved the cupcake recipe and got exactly 12 cupcakes. I made about ¾ the amount of frosting, and I omitted the vanilla extract. I topped them with sliced almonds and voila! Donesky.
One note of caution: white chocolate frosting is notoriously unstable. You will have to add either shortening or more sugar to keep it stiff. Don’t say I didn’t warn you when your frosting is in puddles on top of your cakes.
Marilla's Red Velvets
Red Velvet Cupcakes (From Cupcake Rehab.)
3 1/2 cups flour
3/4 cup butter
2 1/2 cups sugar
3 eggs
red food coloring
3 tbsps. unsweetened cocoa
1 1/2 tsps. vanilla
1 1/2 tsps. salt
1 1/2 cups buttermilk
1 1/2 tsps. cider vinegar
1 1/2 tsps. baking soda
Preheat oven to 350°F (175°C). Line pan with paper liners.
In a small bowl, sift the cake flour and set aside.
In a large bowl cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Fill cups 1/2 full and bake 20-25 minutes, Cool in pans for 10 minutes, then remove from pans and cool completely.
Cream Cheese Kool-Aid Frosting (From Cupcake Rehab.)
8 oz. cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1/2 tsp. vanilla extract
2 1/2 cups confectioners sugar
Packet Kool-Aid
In a bowl, with your electric mixer on medium high speed, beat together cream cheese, butter and vanilla until creamy. With mixer on low speed, make 1/2 cup additions of sugar and beat until light and fluffy. Increase the speed of your mixer between each addition and add Kool-Aid. Mix until completely colored. Frost cooled cupcakes.
3 1/2 cups flour
3/4 cup butter
2 1/2 cups sugar
3 eggs
red food coloring
3 tbsps. unsweetened cocoa
1 1/2 tsps. vanilla
1 1/2 tsps. salt
1 1/2 cups buttermilk
1 1/2 tsps. cider vinegar
1 1/2 tsps. baking soda
Preheat oven to 350°F (175°C). Line pan with paper liners.
In a small bowl, sift the cake flour and set aside.
In a large bowl cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Fill cups 1/2 full and bake 20-25 minutes, Cool in pans for 10 minutes, then remove from pans and cool completely.
Cream Cheese Kool-Aid Frosting (From Cupcake Rehab.)
8 oz. cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1/2 tsp. vanilla extract
2 1/2 cups confectioners sugar
Packet Kool-Aid
In a bowl, with your electric mixer on medium high speed, beat together cream cheese, butter and vanilla until creamy. With mixer on low speed, make 1/2 cup additions of sugar and beat until light and fluffy. Increase the speed of your mixer between each addition and add Kool-Aid. Mix until completely colored. Frost cooled cupcakes.
Pina Colada-Coconut Rum Cupcakes
I just love the colours in this photo. We now carry the red and white polka dot liners which is exciting.
Wednesday, January 13, 2010
Cupcake Map
Will start on this with the hopes it is interactive. My intent is to track my cupcake travels on here over the course of the next 365 days. Wish me luck!
Tuesday, January 12, 2010
PEANUT BUTTER FUDGE CAKE AS SEEN ON MY MIXING BOWL GROUP
PEANUT BUTTER FUDGE CAKE
Rated 5 spoons! See Comments (18) Rate & Comment
Source: Cookin' USA Cookbook
Reese's PB cup in a cake!
Servings: 10-12
Prep time: 10-15min
Cook time: 25 minutes
Total time: 35-40min + cooling time
Ingredients:
Cake:
2c. sugar
2c. a.p. flour
1tsp. baking soda
4Tbsp. cocoa
1c. margarine or butter
1/2c buttermilk
2 lg. eggs, beaten
1tsp. vanilla
1c. water
1 1/2c. smooth peanut butter
1 1/2Tbsp. veg. oil
Frosting:
1/2c. margarine or butter
4Tbsp. cocoa
6Tbsp. buttermilk
1 lb. box confectioner's sugar, about 4 cups
1tsp. vanilla
Directions:
Preheat oven to 350 degrees. Grease and flour a 9x13 baking dish.
Cake:
Mix together sugar, flour, and baking soda in a large bowl.
Bring to a boil the cocoa, margarine, buttermilk, eggs, vanilla and water.
Pour boiled mixture over the flour mixture and mix well with a spoon.Pour into prepared pan.
Bake for 25 minutes. Let cool completely.
When cake is cooled, mix the peanut butter and oil together and spread over cake.
Frosting:
Bring margarine, cocoa and buttermilk to a boil. Place confectioner's sugar in a large bowl. Pour cocoa mix over sugar, add vanilla and mix well until smooth. Spread over top of cake topped with peanut butter mixture.
Comments
Add yours below
by DebbiR on 01/05/2010 07:04 AM
Great timing! My daughter's birthday is the 24th and she loves peanut butter cups. Maybe she'll like this since it sounds similar. Always looking to **WOW** people. thanks so much!
5 spoons! TeresaK by TeresaK on 01/04/2010 08:44 PM
Just made this tonight and oh, my!
YUM YUM YUM!! I didn't have buttermilk, didn't want to try to make buttermilk with vinegar, so I just used regular milk. The peanut butter doesn't seem to set up, but the icing on top does. Messy when you cut it, but OH SO GOOD when you eat it! Thank you for sharing this recipe!!
5 spoons! tootiefruity by tootiefruity on 01/04/2010 08:24 PM
Love anything chocolate!!!!!
5 spoons! TKitchen by TKitchen on 01/04/2010 11:21 AM
This sounds WONDEFUL!!! I can't wait to make this!!
5 spoons! Jane66 by Jane66 on 01/04/2010 11:19 AM
just can't wait to try this! Sounds so yummy. Have everything except the buttermilk
jane
5 spoons! homesteadinginmaine by homesteadinginmaine on 01/04/2010 10:05 AM
Sounds very good!!
5 spoons! SheilaD by SheilaD on 01/03/2010 04:40 PM
This sounds very yummy to everyone who loves PB and chocolate, which my family loves. Thanks so much :)
5 spoons! Peg1 by Peg1 on 12/29/2009 11:55 AM
gonna make this! yumm!
5 spoons! klink by klink on 12/28/2009 08:36 PM
Oh my boyfriend would absolutely love this!! Maybe I will bring it to our New Years Eve party as a surprise!
5 spoons! Momzx276 by Momzx276 on 12/28/2009 01:27 PM
This sounds sinfully good I am making it and taking it to New Years Eve at my church...Thanks for sharing.
A big thank you to all those who share such wonderful recipes in our Mixing Bowl Sweet Cuppin Cakes Bakery Group. it is always nice to use a tried and scored recipe!
Thanks again! If you bake this please send me a labeled photo so it can be entered in our contest.
Happy Day
Lyns
Monday, January 11, 2010
Grabbing hands grab all they can...
You really must try this recipe it is so wonderful! Cheers
Melt-in-your-mouth Chocolate Cake
- 200g (2 sticks minus 1 Tbsp) butter
- 200g (7 oz) dark chocolate
- 200g (1 C) sugar
- 4 eggs
- a rounded tablespoon of flour
Note: like all dark chocolate cakes, this cake is best made a day ahead (or at least in the morning if you serve it for dinner).
Pre-heat your oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper (no need to if you're using a non-stick pan).
Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.
Melt-in-your-mouth Chocolate Cake
- 200g (2 sticks minus 1 Tbsp) butter
- 200g (7 oz) dark chocolate
- 200g (1 C) sugar
- 4 eggs
- a rounded tablespoon of flour
Note: like all dark chocolate cakes, this cake is best made a day ahead (or at least in the morning if you serve it for dinner).
Pre-heat your oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper (no need to if you're using a non-stick pan).
Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.
Banana Pineapple Cupcakes with Cream Cheese Frosting
Banana Pineapple Cupcakes with Cream Cheese Frosting
Source: Paula Dean
These cupcakes taste delish! Hard to eat just one!! =)
But do eat just one!
Servings: 2 1/2 dozen
Prep time: 15 mins.
Cook time: 18-20 mins.
Total time: 33-35 mins.
Ingredients:
3 1/4 cups all purpose flour
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1/2 cup whole buttermilk
3 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe bananas(about 6)
1 1/2 cups toasted and chopped pecans
1(8oz) can crushed pineapple, drained
Cream Cheese Frosting:
1(8oz) package cream cheese, softened
1/2 cup butter, softened
5 1/2 cups confectioners's sugar
Directions:
Preheat oven to 350. Line muffin cups with paper or foil liners.
In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt. Gradually beat in oil, buttermilk, eggs, and vanilla untilo mixture is smooth. Stir in bananas, pecans, and pineapple. Spoon batter evenly into prepared muffin cups. Bake for 18-20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cupcakes from pans, and cool completely on wire racks.
Spread cream cheese frosting evenly over cupcakes. Garnish with chopped pecans, if desired.
Cream Cheese Frosting:
In a large bowl, beat cream cheese and butter until creamy. Gradually beat in confectioners' sugar until smooth.
5 spoons! SweetCuppinCakesBakery by SweetCuppinCakesBakery on 10/21/2009 01:48 AM
GOOD GOLLY MISS MOLLY!! This sounds too good to be true!!
Sounds wonderful and so delicious! Can't wait to try it. yummy Thanks :)
OMG!! My mouth is watering just reading the recipe. Would have to make it without the nuts. I am a little nuts but not a nut lover. I always felt that any dessert that has cream cheese frosting is a melt in your mouth treat. No frying right now. The chef is baking cupcakes.
Source: Paula Dean
These cupcakes taste delish! Hard to eat just one!! =)
But do eat just one!
Servings: 2 1/2 dozen
Prep time: 15 mins.
Cook time: 18-20 mins.
Total time: 33-35 mins.
Ingredients:
3 1/4 cups all purpose flour
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1/2 cup whole buttermilk
3 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe bananas(about 6)
1 1/2 cups toasted and chopped pecans
1(8oz) can crushed pineapple, drained
Cream Cheese Frosting:
1(8oz) package cream cheese, softened
1/2 cup butter, softened
5 1/2 cups confectioners's sugar
Directions:
Preheat oven to 350. Line muffin cups with paper or foil liners.
In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt. Gradually beat in oil, buttermilk, eggs, and vanilla untilo mixture is smooth. Stir in bananas, pecans, and pineapple. Spoon batter evenly into prepared muffin cups. Bake for 18-20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cupcakes from pans, and cool completely on wire racks.
Spread cream cheese frosting evenly over cupcakes. Garnish with chopped pecans, if desired.
Cream Cheese Frosting:
In a large bowl, beat cream cheese and butter until creamy. Gradually beat in confectioners' sugar until smooth.
5 spoons! SweetCuppinCakesBakery by SweetCuppinCakesBakery on 10/21/2009 01:48 AM
GOOD GOLLY MISS MOLLY!! This sounds too good to be true!!
Sounds wonderful and so delicious! Can't wait to try it. yummy Thanks :)
OMG!! My mouth is watering just reading the recipe. Would have to make it without the nuts. I am a little nuts but not a nut lover. I always felt that any dessert that has cream cheese frosting is a melt in your mouth treat. No frying right now. The chef is baking cupcakes.
Sunday, January 10, 2010
Bake and Destroy ... You Just Never Know what Surprise is coming next haha
It is always lovely to have such a cheeky, funny, witty wee friend like Little Miss Bake and Destroy hahaha I think she just sketched that out for Sheelar Miel y eche confirming my (Sweet Cuppin Cakes) stinky Wilton comment on Twitter, good one!! Give us a follow on facebook, or our blogs, or our shoppes!
Cheers!
Peanut butter Nanaimo bars
Now this is marriage!!! Thanks Jessie from Cakespy! Check out the recipe friends, Also to let you know some of Jessie's artwork is available in our webstore. Cheers!
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