Chocolate Cupcakes – sweetenuf.ca
Preheat oven to 350F. Paper line a 12-cup muffin tin.
Chocolate Cupcakes with chocolate icing need no explanation or description. They are a favourite with adults and kids alike and this recipe gives you a dozen perfect treats for anytime!
This recipe bakes up a tender, chocolatey cupcake with a fine crumb. I topped mine with a basic chocolate icing but vanilla, peanut butter or a burnt sugar frosting would all compliment these little cakes.
I used a Wilton 1M tip and piped the icing starting in the centre. A few Wilton blue ‘jimmies’ I picked up at my local Michael’s store finishes them off. The ‘jimmies’ are available in small packs at a reasonable cost giving you access to a variety of colours to bedazzle all your baked goods without a big price tag!
Chocolate Cupcakes – sweetenuf.ca
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
3/4 cup warm (not hot) brewed coffee
10 tbsp. butter, room temperature
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1/2 tsp baking powder
Place cocoa and baking soda in a small bowl and slowly whisk in coffee until smooth.
In a small bowl, whisk together the flour and baking powder.
In a medium bowl, beat the butter and sugar until smooth and fluffy. Whisk in the egg, vanilla and salt until the batter is smooth. Stir half the flour mixture into the batter until combined. Stir in the chocolate liquid, then add in remaining half of the flour mixture until smooth. Do not overbeat.
Divide the batter evenly between the 12 cups. Bake approximately 15-18 minutes until tops spring back when lightly touched or toothpick inserted in centre comes out clean. Cool completely and ice.
Beat 1/2 cup room temperature butter with electric mixer for a couple of minutes until light in colour.
Add in 4 cups of icing sugar, 1/2 cup of unsweetened cocoa and 2 tsp of vanilla extract. Mix on low until combined. Add in enough cream or milk until spreadable consistency (approximately 1/4 cup, add a little at a time). Beat on high for about 5 minutes until fluffy. Spread or pipe onto cupcakes. Leftovers may be frozen.
Bundt Cake – sweetenuf.ca
Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch. Which meant I had enough bananas for another sweet treat.
For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle. And, anything with caramel glaze to adorne it must be fabulous, right?
Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy. Take a few minutes with your coffee/tea and sit and savour the flavours. Don’t waste time, start mashing those ripe bananas and preheat your oven! With approximately 14 servings you can spread a little love slice by slice.
Banana Bundt Cake – sweetenuf.ca
Banana Bundt Cake
Caramel Glazed Banana Bundt Cake
Preheat oven to 350F and grease a bundt pan.
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
3/4 cup mashed banana
1/4 cup milk
1 1/2 tsp vanilla
In a large bowl, cream butter until light and fluffy. Add in sugars and beat until combined. Add in eggs, 1 at a time, beating well after each. Scrape down sides and bottom of bowl.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Slowly add to the creamed mixture and mix until combined.
Add in the banana, sour cream, milk andvanilla mixing until combined.
Pour batter into prepared bundt pan and smoothe the top with an offset spatula. Bake for 45-50 minutes or until a toothpick comes out clean.
Caramel Glaze Ingredients:
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup whipping cream
1 tsp vanilla
1 cup icing sugar
Caramel Glaze Method:
Melt butter and brown sugar in small saucepan over low heat. Add in vanilla and cream and mix until combined. Whisk in the icing sugar.
Once combined, let it sit for about 10 minutes to thicken up. Spoon or drizzle over cooled cake.
(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)
Last, but not least, enjoy!!
Caramel Pecan Cake – Getting Started!
In the brilliant book BakeClass they refer to today’s recipe as a ‘cake’, perhaps becuase it is so light and airy, but I’d classify it as more of a loaf or bread. Mostly because it bakes in a loaf pan and has a drizzling of icing not a layer of icing piled on top.
Looking for quick, easy and minimal dishes plus light, moist and sweet, here is a winner. No mixer required and you can make it at the last minute and not worry about room temperature butter since you use a saucepan! Yup, a saucepan!
If you have self-rising flour in your pantry you won’t even need a measuring spoon. No self-rising flour?? No worries, measure 1 1/2 tsp baking powder and 1/2 tsp salt into a dry 1-cup measure and top with all-purpose flour. Make sure to give a good mix before adding to the recipe.
This comes together quickly so make sure your oven is preheated to 325F and your 9×5-inch loaf pan is greased and lined with parchment paper (with an overhang for easy removal).
Pecans would be my first preference for this loaf but walnuts would work great or a combination of pecans and walnuts. Just bake it up next time you require a simple tea cake or a suppliment with your afternoon coffee. Oven’s on you say?! Then let’s get started!
Caramel Pecan Cake – sweetenuf.ca
Caramel Pecan Cake
Preheat oven to 325F. Grease and line 9×5-inch loaf pan.
3/4 cup firmly packed brown sugar
2 3/4 ounces butter, cubed
1/2 cup milk
1 egg, room temperature
3/4 cup, rough chopped pecans
1 cup self-rising flour
1/4 toasted whole pecans – for garnish
1 tbsp golden corn syrup – for garnish to drizzle
Mix together: 1 tbsp water, 2 tbsp golden corn syrup and 1 1/2 cups icing sugar until thick but pourable. Add a little more water if necessary. Set aside for cooled cake.
In a medium saucepan over medium heat melt together the butter, brown sugar and milk, until the butter just melts. Make sure it is not too hot. Remove from heat and let cool if necessary.
With a wooden spoon or whisk, stir in the egg and pecans. Add the flour and stir until just combined.
Pour mixture into prepared pan and smooth the surface with offset spatula or back of spoon Bake approximatley 35 minutes or until skewer inserted in centre comes out clean.
Cool for 10 minutes and remove from pan. Once cool, spoon on with Caramel Icing then drizzle on syrup and garnish with remaining pecans.
Carrots – the star of the show
Summer brings us wonderful fresh produce here in Ontario. Roasting or cooking up a bunch of sweet carrots is a wonderful addition with any meal but baking them into a classic dessert is an even better use of this veg.
Today’s recipe for a moist sweet carrot cake with coconut and walnuts topped with a light Cream Cheese Icing will be a pleasant treat after any meal and an impressive dessert to take along to your next bbq!
This recipe is a perfect size as it bakes up in a 3-inch high 8-inch round cake pan in about 40-45 minutes. You could also use 2 x 8-inch pans or use the larger height pan like I did and split the cake for an extra layer of icing. Remember, if using 2 pans your baking time will be reduced.
Miette baking book is where I found this simple recipe and basically the only change I made was using the flat beater for all steps; Miette uses the whisk attachment for the first step of mixing the eggs, sugar and oil. Miette’s recipe also calls for using currents, walnuts and coconut but I opted for only walnuts and coconut as my add-ins.
I normally don’t add coconut to my baked items but in this cake with the carrots and walnuts it added another layer of flavour that blended together deliciously. You could leave out the cocont and add in some dried currents or some raisins. I toasted an additional 1/4 cup of coconut to sprinkle on top of the iced cake.
If possible pick up some fresh carrots at the farmers market as they truly are sweet and crunchy this time of the year and will make this cakes wonderful flavour just that much brighter.
Preheat oven to 350F. Grease cake pans and line bottom with parchment paper.
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup sugar
3/4 cup vegetable oil
1 cup shredded carrot
1/2 cup chopped, toasted walnuts
1/2 cup shredded coconut
Sift flour, baking powder, baking soda, salt and cinnamon together in a small bowl and set aside.
In the bowl of an electric mixer, combine the eggs and sugar, and beat on medium speed about 2 minutes until well combined and light in colour. Slow the mixer down, drizzle in the oil and then beat on high speed to emulsify the oi.
Add the dry ingredients into the wet mixture in 3 additions mixing on medium after each until smooth.
Add in the carrots, walnuts and coconut and beat just until combined. Remove from mixer and scrape down sides and bottom of mixing bowl to ensure everything is folded together well.
Scrape into prepared pans and bake on centre rack of oven until toothpick inserted in centre comes out clean. Cool completely and ice with Cream Cheese Icing (recipe follows).
Cream Cheese Icing
1/2 cup butter, room temperature
3/4 cup cream cheese, room temperature
4 cups icing sugar
1-3 tsp. milk or cream
Beat butter and cream cheese together for several miutes until very well blended and smooth. Add in icing sugar 1 cup at a time and beat on low to combine until spreadable consistency. You many need a bit more or less icing sugar and if it’s too stiff beat in a teaspoon or two of milk.
Spread between layers and on top of cake. Garnish with toasted walnuts or coconut.
Refrigerate uneaten portion and bring to room temperature before serving.
The butterscotch flavour comes from the brown sugar and butter in these moist sweet cupcakes. Did you know both butterscotch and toffee are part of the caramel family. Butterscotch tastes similar to caramel but is sweeter and more butterty in taste which is most likely why I thought they were fantastic.
It is amazing the baking books I discover when I go on the hunt for a particular recipe! I start looking for one thing and suddenly come across a recipe book or magazine tucked away (usually under several other baking related books or papers) and most often several pages are flagged with post-it notes awaiting a ‘bake-up’.
I’ve probably had this particular book “Caramel” by Carole Bloom for about 5 years and I guess this week it was time for Butterscotch Cupcakes so here you go!
Oh, a couple of things….this recipe calls for Cake & Pastry Flour which I didn’t have on hand. You can substitite all-purpose flour BUT for every cup of all-purpose flour you use REMOVE 2 tbsp. Alternately, if you had a recipe calling for all-purpose flour and you only had cake and pastry flour you would need to ADD 2 tbsp for each cup used. For the batch I made I got 21 cupcakes not 16. And I used my regular icing recipe and added some already prepared butterscotch sauce to it. You could add some Dulce de Leche or use a plain vanilla icing. These are definitely sweet treats but I bet you’ll be adding this to your recipe file. Happy baking!
Preheat oven to 350F. Paper line or grease 2 12-cup muffin tins. Yield: approx. 16
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup firmly packed dark brown sugar
2 large eggs
2 large egg yolks
1 tsp pure vanilla extract
2 1/4 cups cake flour
2 tsp baking powder
1/2 tsp kosher or fine-grained sea salt
2/3 cup sour cream
In a large bowl with an electric mixer, beat butter, until fluffy, about 2 minutes. Gradually add the brown sugar and beat until creamy.
In a small bowl, using a fork, lightly beat the eggs, egg yolks and vanilla together. Add to the butter mixture in 2 stages, beating well after each addition. Stop and scrap down sides and bottom of bowl with a rubber spatula to make sure well mixed.
In a medium bowl, whisk together the cake flour, baking powder and salt to blend. Add half of this dry mixture to the butter/sugar/egg mixure and combine thoroughly. Add the sour cream and blend until smooth and then add the remaining dry ingredients and blend thoroughly.
Fill prepared cups 2/3 full and bake about 22 minutes, until toothpick inserted in centre comes out clean. Cool on wire rack for about 5-10 minutes then remove cupcakes to cool completely before icing. Now share!!
Fill muffin cups
Sprinkle topped Butterscotch Cupcakes…recipe on sweetenuf.ca
Rainbow Sprinkle Bread w Birthday Cake Crumb Topping
Rainbow Sprinkle anything shouts ‘Spring’ to me, and with April upon us now is the perfect time to share this fun recipe from the Bake Feed magazine. Seems the creator of this Rainbow Sprinkle Bread loves cake about much as I do.
Sweetapolita Sprinkles for my Sprinkle Bread…sweetenuf.com
Although this recipe is baked in a loaf pan it is cake…deliciously sweet, dense and nicely vanilla flavoured cake, with sprinkles in it and on top of it! Kevin Masse’s recipe brings back memories of all the amazing flavours we enjoyed as kids in vanilla birthday cakes so how can there be anything NOT to like about this bread or cake or loaf…whatever you call it, it is sweet and fun and will make you feel like Spring is around the corner with every bite!
Give this a try and share your photos on Instagram. I’d love to see how your version looks! I’m sweet_enuf and hope you drop by.
Note: I used pure vanilla extract not clear vanilla extract.
Rainbow Sprinkle Bread with Birthday Cake Crumb Topping
Preheat oven to 325F and spray a 9 x 5-inch loaf pan with baking spray and line with parchment for easy removal from pan.
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 large egg yolk
1 tablespoon clear vanilla
2 cups all-purpose flour
1/2 tsp kosher salt
1/3 cup rainbow sprinkles
Birthday Cake Crumb Topping (recipe below)
Beat butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scrapping sides and bottom of bowl. Beat in eggs and egg yolk one at a time, beating well after each, and scrapping down bowl. Beat in vanilla.
In a medium bowl, whisk together, flour and salt. Reduce mixer speed to low and gradually add flour mixture to butter mixture and beat only until combined. Stir in sprinkles.
Spread batter evenly in prepared pan and top with about half to a third of the Birthday Cake Crumb Topping (leftovers can be stored in the fridge and used on ice cream).
Bake for approximately 70 minutes until golden brown and toothpick inserted in centre comes out clean. Let cool for about 10 minutes and remove from pan and cool completely.
Birthday Cake Crumb Topping
Whisk together in a small bowl 1/4 cup all-purpose flour, 1/4 cup sugar and 1/8 tsp kosher salt.
Using your fingers, work in 2 tablespoons cold butter, until mixture has a sandy texture.
Add 1/3 cup rainbow sprinkles and 1/2 tsp. vanilla and work in with your fingers until small pebble-sized shapes forms.
This can be stored for approximately 3 days in the fridge.