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  • Katherine on Smores Cookie Bars: I made these just last weekend for a party – I think the adults enjoyed them more than the kids! Haha.
  • Seanna Lea on Smores Cookie Bars: Gah, I just made S’mores cookies! These would have been equally perfect (and look a lot easier).
  • Leonard on Sugar Cookie Bars: I agree with the above, I too tend to go with desserts without frosting, but these just may be the exception
  • Mandie on Smores Cookie Bars: Whoa, that looks good. Whoa.
  • Silly Mom Thoughts on Chocolate Cupcakes with Salted Caramel Frosting: you want these awesome recipes, check out the salted caramel frosting here at Nosh With Me and the Red Velvet...

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Sugar Cookie Bars

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Did you know last Friday was Sugar Cookie Day? Neither did I, until Thursday afternoon when two coworkers hinted at it. (This is what happens when you’re the coworker with the baking blog.) Not wanting to let anyone down, and always up for trying a new recipe on willing guinea pigs, I decided this was the perfect opportunity to test the sugar cookie bar recipe I’ve had bookmarked for a few months.

I love sugar cookies, but they’re a pain–you have to roll the dough, cut the shapes, then frost each individual cookie. That is why sugar cookie bars are such a brilliant thing! No rolling or shape cutting–simply put the dough on a cookie sheet, bake it, then frost and slice the giant cookie. Simple!

Flavor-wise, I really like the cookie. The frosting was not my favorite (I like a glaze or cream cheese frosting on sugar cookies), but it was a HUGE hit at work, so it may be best to ignore my opinion. My coworkers especially liked the cookie to frosting ratio, which was about 50-50. Overall, these were a tremendous success and I would definitely use this recipe again.

Cookie Ingredients
1 cup butter, at room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

Cookie Preparation
Preheat oven to 375 degrees. Grease a 13 x 18 inch sheet pan and line with parchment paper.

In a medium bowl, combine the flour, salt and baking soda and set aside. In the bowl of an electric mixture, cream together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 addition, mixing until just combined.

Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely.

Frosting Ingredients
1/2 cup shortening
1/2 cup butter, at room temperature
4 cups confectioners sugar
1 tablespoon vanilla extract
4-5 tablespoons milk
Pinch of salt

Frosting Preparation
In the bowl of an electric mixer, cream together the shortening and butter until combined and smooth. Add the vanilla and salt and mix until combined. Add the confectioners sugar 1 cup at a time, mixing after each addition. Cream together on medium high for about a minute. Add the milk 1 tablespoon at a time, mixing until smooth.

Spread onto cooled cookies. Slice into bars and serve.

Recipe from And Now for Something Completely Delicious.

Chocolate Cupcakes with Salted Caramel Frosting

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When I received an invitation to my friend’s New Years Eve party, I immediately knew I wanted to try some sort of chocolate cupcake with salted caramel frosting.

Afterall, everyone loves the salty sweet combination, and even if they didn’t like it, since it’s New Years Eve they should have consumed enough alcohol to pretend to like it. Fortunately for me, there was no pretending, and guests were even asking if they could take cupcakes home with them. Success!

Since I already have the perfect (and one bowl!) chocolate cupcake recipe, I used that. For the frosting, I spent a bit of time Googling different recipes and finally decided on Chockylit’s recipe. It was a little time consuming because you have to make the salted caramel before starting the frosting, but it’s definitely well worth the time it took.

Photos of the process here.

In other news, notice the bright blue background and lack of kitchen sink in the photo? My parents bought me this mini photo studio for Hanukkah, so now I can post photos that don’t include my ugly stained Formica counter top. You can thank me (and my parents) later.

Salted Caramel Ingredients
4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.

Salted Caramel Frosting Ingredients
2 sticks butter
8 ounces or 1 package of cream cheese
5 to 6 cups powdered sugar
1 cup salted caramel

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of powdered sugar into the butter/cream cheese mixture and beat to combine.
4. Add 1 cup of the salted caramel and beat to combine.
5. Sift 2-3 cups of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire. (I used a total of 6 cups and it was easy to pipe.)

Frosting recipe from Cupcake Bakeshop by Chockylit.

POM Velvet Cake

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A few months ago, the nice people at POM sent me a ton of POM juice to try out. Not being a juice fan (I much prefer the fresh seeds), I decided to try one of the many recipes on their site that uses the juice. And as soon as I saw the recipe for this cake, I knew it must be made. Come on, who wouldn’t get excited about “velvet cake” that doesn’t using food coloring?

And it’s good. Unfortunately, aside from a barely noticeable red hue, the POM juice didn’t do much for the color, and the flavor is that of…chocolate cake. I noticed that instead of a couple of tablespoons of cocoa powder like most red velvet cakes, this recipe calls for 3/4 cup. No wonder it tastes so chocolately. But fortunately for me, chocolately means good!

Cake Ingredients
juice from 1 large POM Wonderful pomegranate* or 1/2 cup POM Wonderful 100% Pomegranate Juice
2-1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter at room temperature
1-1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 cup half-and-half

Icing Ingredients
1 cup arils from 1–2 large POM Wonderful pomegranates (Pomegranates aren’t in season, so I skipped this)
12 oz. cream cheese at room temperature
1/2 cup unsalted butter at room temperature
1-1/2 teaspoons vanilla
1 lb. confectioner’s sugar, sifted
1/8 teaspoon salt

Cake Preparation

1. Preheat oven to 350°F.
2. Prepare fresh pomegranate juice.*
3. Line the bases of two round 9” x 2” baking pans with either parchment or wax paper. Grease paper but do not line or grease sides of pans.
4. In a large mixing bowl, mix flour, cocoa, baking soda and salt in mixing bowl and set aside.
   In a separate mixing bowl, beat butter and sugar until fluffy, about 3 minutes at medium speed.
5. To the bowl with the butter mixture, add eggs one at a time, beating after each one. Add vanilla extract.
6. Pour half-and-half into a large measuring cup and add in vinegar and pomegranate juice; stir.
   Add one-third of the flour mixture to the butter and sugar mixture. Mix on low speed, alternating with the half-and-half and ending with flour. Beat for 2 minutes at medium speed.
7. Divide batter into cake pans and bake for 30 to 35 minutes or until cakes test done using a toothpick inserted near the center. The toothpick should be free of wet batter when withdrawn.
8. Allow cakes to rest in cake pan for 15 minutes or until pans are cold to the touch.
9. Invert cakes onto a cooling rack.

Icing Preparation

1. Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Blend cream cheese and butter in mixing bowl.
3. Add vanilla. Beat at medium speed.
4. Add confectioner’s sugar and salt. Beat until fluffy.
5. Place one layer of cake on a cake plate and spread with one third of the icing.
6. Sprinkle with 1/2 cup of arils.
7. Cover with second layer of cake and ice with remaining icing.
8. Garnish with remaining arils.

* For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Recipe from POM Wonderful.

Brown Sugar Pound Cake with Caramel Glaze

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I copied this recipe from the food section of the LA Times a couple of months ago and finally got a chance to make it. I had some leftover milk (I never have milk in my house) and a ton of powdered sugar, so I figured why not continue fattening up my coworkers right before Thanksgiving. They’re always up for sweets.

This is good. It’s dense, moist, and has a wonderful flavor. And it’s a little after 9:00 a.m. and one of the loaves is already gone. I think it’s safe to say it has the coworker seal of approval.

Cake Ingredients
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
1 (1-pound) box dark brown sugar
1/2 cup white sugar
5 eggs

Cake Preparation

1. Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan.
2. In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.
3. With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches, then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.
4. Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely browned at the edges, springs back when lightly touched at the center and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.
5. Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze.

Glaze Ingredients
2 tablespoons butter
4 tablespoons half and half (I used whole milk)
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

Glaze Preparation

1. In a saucepan over medium heat, melt the butter.
2. Add milk and brown sugar, stir to combine.
3. Boil vigorously for 1 minute.
4. Remove from heat and beat in 1/2 cup powdered sugar.
5. Cool slightly then beat in the vanilla and remaining powdered sugar, adding more milk if necessary.
6. Quickly spoon over cake before glaze sets.

Cake recipe from the LA Times, August 22, 2007 (sorry, can’t find the link in their archives).

Glaze recipe from Cupcake Bakeshop.

My notes:

• I don’t own a tube pan, so I used two loaf pans instead.
• I didn’t have dark brown sugar, so I used golden brown sugar.
• The LA Times recipe included a caramel glaze, but it called for evaporated milk which I did not have in my kitchen, so I searched online for a different glaze recipe.

Diet Coke Cupcakes With Vanilla Glaze

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Yes, seriously, Diet Coke. And no, you can’t taste it whatsoever.

I went back to Weight Watchers (about ten pounds from goal!) a few weeks ago and have since heard a zillion people gushing about these cupcakes and decided I had to give them a try. And well, they’re not too bad. Definitely a different texture than cupcakes with the regular ingredients, but nothing to complain about.

If I ever find myself with a major cupcake craving, I might make them again. Of course, they’re not as good as the real thing.

Cake Ingredients
1 box cake mix
1 egg white
1 can Diet Coke

Cake Preparation
Remember, you are substituting the Diet Coke and egg white for the ingredients the box mix calls for–do not add the eggs, oil, etc.

1. Preheat oven as directed on box.
2. Beat cake mix, egg white, and one can of Diet Coke.
3. Fill lined cupcake trays.
4. Bake as directed on box. (I set the timer for a couple minutes less and checked on them. They were done.)
5. Remove cupcakes from tray and let cool.
6. Drizzle glaze over cupcakes, allow glaze to set.

Glaze Ingredients
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

Glaze Preparation
Mix powdered sugar, milk, and vanilla. If glaze is too thick, add more milk.

Note: If you’re using a white or yellow mix, use Diet 7-Up or another clear diet soda.

Toffee Cupcakes With Caramel Frosting

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There are good, but not great. The cupcakes are quite moist, but pretty bland. The frosting is super sweet, and sort of overpowers the simplicity of the cupcake. The cupcake recipe suggested making either caramel frosting, buttercream frosting, or chocolate fudge frosting. I think if I were to make these again, I’d use chocolate frosting.

[Edited to add: My coworkers give these a thumbs up. Apparently I'm in the minority.]

Also, the frosting recipe said to stir 10 to 15 minutes or until thickened. However, I couldn’t get it to thicken very much, and was afraid if I kept it on the heat the caramel would burn. Consequently, it ended up more of a caramel ice cream topping consistency than a frosting consistency. But it still tasted good, albeit really sweet.

Cupcakes
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
3/4 cup packed brown sugar
1/4 cup butter, at room temperature
2 egg whites
2/3 buttermilk
2/3 cup toffee bits

1. In a small bowl, mix together flour, baking powder, baking soda, and salt.
2. In a bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Add toffee bits, beating until smooth.
3. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Yields one dozen.

Frosting
1 cup whipping (35% cream)
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 tbsp unsalted butter
1/4 tsp salt

1. In a heavy saucepan, combine cream, brown sugar, corn syrup, butter, and salt. Heat over medium-high heat, stirring, for 2 minutes or until sugar is dissolved and butter is melted.
2. Reduce heat to medium. Cook, stirring often, for 10 to 15 minutes or until thickened. Remove from heat. Stir until smooth and pour into a bowl. Let cool in bowl, stirring occasionally. Caramel will thicken further as it sits and cools.
3. Stir cooled caramel well and spread or spoon over cooled cupcakes.

My notes:

• Make the frosting before the cupcakes so it has time to cool.
• Don’t be lame like me and put the frosting in an aluminum bowl to cool. Duh.

Recipes from 125 Best Cupcake Recipes.

Sugar Cookies with Powdered Sugar Glaze

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This is the first and only sugar cookie recipe I’ve ever used. I found it a few years ago and have been in love with it ever since. The cookie is not super sweet, so the glaze is a very nice addition while not overpowering.

I made these for tomorrow’s Yom Kippur break-the-fast. They look so cute and taste delicious.

Cookie Ingredients
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Cookie Preparation

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Makes about a gazillion five dozen.

Glaze Ingredients
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, sofened
1 tablespoon light corn syrup
1/2 teaspoon vanilla, if desired
food coloring

Glaze Preparation

1. Combine powdered sugar, water, butter, corn syrup, and vanilla in a small bowl and mix until powdered sugar is moistened.
2. Beat at medium speed until smooth, adding additional water if necessary.
3. Tint with food coloring.

My notes:

I separate the dough into three separate pieces of plastic wrap before it goes in the fridge. The dough gets sticky and hard to work with if it’s out of the fridge for a long time. So this way, I only have a third of it to roll out at once, leaving the remainder keeping cool in the fridge.

Cookie recipe from All Recipes. Glaze recipe is from who knows where–it was handwritten on a piece of scrap paper a few years ago and has the vanilla stains to show for it.

Buttermilk Cupcakes with Praline Icing

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I was so looking forward to these, but they didn’t exactly come out right. The cake ended up slightly undercooked, and the frosting was just an all-around mess, setting the second I turned the mixer off. By the time I put the frosting on the spatula, it was already too hard to spread. I ended up going back to the mixer and adding a bit of milk each time I frosted about four cupcakes, just so I could get it temporarily back to spreading consistency.

I may try these again, but will definitely add milk while mixing the frosting.

Cake Ingredients
1 1/4 cups sugar
1/2 cup butter, room temperature
2 large eggs
1 egg white
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk

Cake Preparation
Preheat oven to 350F. Line 18 muffin cups (you’ll probably need two trays) with cupcake wrappers.

Combine the sugar and butter in a large bowl, and cream together with an elextric mixer until light and fluffy, about 4-5 minutes. Beat in the eggs and egg white, one at a time, followed by the vanilla.

Combine flour, baking soda, and salt in a medium bowl and whisk to combine. Add the 1/3 of the flour mixture to the sugar mixture and stir well, followed by 1/2 of the buttermilk. Add in another third of the flour mixture, followed by the rest of the buttermilk and the last of the flour. Stir only until no streaks of flour remain.

Divide the batter evenly into the prepared pans, smoothing the surface with a spatula. Bake at 350° for 18-22 minutes or until a wooden toothpick inserted in center comes out clean and the top springs back when lightly pressed.

Cool completely on wire rack before frosting.

Frosting Ingredients
1 cup brown sugar, packed (light, dark or golden)
6 tbsp low-fat milk
1 tbsp corn syrup (light or dark)
1 tsp butter
dash of salt (1/8 tsp or so)
2 cups powdered sugar

Frosting Preparation
Combine the brown sugar, milk, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat, and simmer for 5-6 minutes. Pour syrup mixture into a large bowl and let stand for about one minute. Add powdered sugar and the vanilla, then beat with a mixer at medium/high speed until smooth. Cool for 2-3 minutes (icing will be thin but thickens as it cools) before frosting, mixing for a few more seconds with the mixer to smooth it out.

Frost cupcakes and let them stand at room temperature until ready to serve so the frosting can set.

Makes 18 cupcakes.

Recipe from Bakingsheet.

Peanut Butter Cupcakes

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I was having a party and wanted to make a few different kinds of mini cupcakes. Since I had already found amazingly delicious recipes for chocolate and vanilla cupcakes, I decided to give this peanut butter recipe a shot. My guests loved it; I thought it was just okay. Then again, I’m not a fan of nuts in baked goods, and this recipe calls for crunchy peanut butter. I think if I were try it again, I’d use smooth. Anyway, the cake definitely has a peanut butter flavor, but it’s not overwhelming and the chocolate frosting compliments it quite well.

Ingredients
1 cup all-purpose flour
1 1/2 tsp. baking powder
pinch of salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, at room temperature
1/2 cup crunchy peanut butter
1 egg
1/2 tsp. vanilla
2/3 cup milk

Preparation

1. Prehead oven to 350 degrees and line muffin pan with paper liners.
2. In a small bowl, mix together flour, baking powerder and salt.
3. In a large bowl, using an electric mixer, beat together granulated and brown sugars and butter until well combined. Add peanut butter, beating until smooth. Add egg and vanilla, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
4. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Makes 12 cupcakes.

Notes: I used mini cupcake tins so I ended up with about 36 cupcakes. Also, I used this chocolate buttercream recipe.

Recipe from 125 Best Cupcake Recipes by Julie Hasson.

Cookie Dough Cupcakes with Chocolate Frosting

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Yellow cupcakes with chocolate chip cookie dough in the middle. Yum!

Cupcake Ingredients
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough

Cupcake Preparation

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
3. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
4. Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.
5. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool before frosting. They may sink a bit in the center.

Frosting Ingredients
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract

Frosting Preparation

1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.
2. Stop the machine and add the confectioners’ sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute.
3. Increase the speed to medium and beat until light and fluffy, 1 minute more.
4. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

Note: Make sure the dough is frozen, not refrigerated. This is so that the cookie dough remains gooey instead of completely baked. Trust me, it’s good!

Cupcake and frosting recipes from 52 Cupcakes.

Chocolate Surprise Cupcakes with Chocolate Fudge Frosting

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Bittersweet chocolate cupcake with melted marshmallow inside and chocolate fudge frosting.

Cupcakes
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1 tsp. vanilla
2 oz. unsweetened chocolate, melted and cooled slightly
2/3 cup buttermilk
2 tbs.s chocolate cream liqueur
12 large marshmallows

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

In a bowl, using an electric mixer, beat together sugar and oil until well combined. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and melted chocolate. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Beat in chocolate liqueur.

Scoop batter into 12 muffin cups lined with paper liners. Bake in preheated 350-degree oven 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 5 minutes. Remove cupcakes from pan.

While cupcakes are still hot, using a spoon, scoop a hole in the top of each cupcake, scooping down to the center. Push a marshmallow into each hole. Don’t worry if marshmallows stick up a bit from top of cupcakes. The heat of cupcakes will soften marshmallows. (Discard scooped out cupcake or save to nibble on.) Let cool completely on rack. Top cooled cupcakes with Chocolate Fudge Frosting. Makes 12 cupcakes.

Frosting
In a food processor fitted with metal blade, process 1 1/2 cups powdered sugar, 3/4 cup unsweetened Dutch-process cocoa powder, sifted, 1/2 cup unsalted butter, at room temperature, 2 tablespoons chocolate cream liqueur, 1 tablespoon strong brewed coffee or milk and pinch salt until smooth, scraping down sides if necessary. Spread frosting on cooled cupcakes. Makes about 1 1/2 cups.

Note: The recipe says to let the cupcakes cool in the pan for five minutes before scooping out the center. Don’t wait–I did on the first batch and by then they were too cool to melt the marshmallows. Just scoop straight from the oven.

I’m not sure where this recipe is from. It was in my binder of printed recipes.

Red Velvet Cupcakes With Cream Cheese Frosting

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Whenever I get invited to a party and ask if I can bring something, the answer is usually YES, PLEASE BRING RED VELVET CUPCAKES. And, given my love of these not too chocolatey treats, who I am to object?

We all know red velvet cake is all the rage right now, and recipes like this one are why. These cupcakes are moist, fluffy, and delicious, and the cream cheese frosting is creamy and has a nice tang to it. While they are time consuming, they’re definitely worth the fuss. Just a note: Since I made cupcakes instead of a cake, I baked each tray of cupcakes for about 20 minutes.

Cupcakes
3 1/3 cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda

Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, 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 overheat.

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.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.

Makes one 3-layer 9-inch cake. (Or about three dozen cupcakes.)

Frosting
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

Makes enough for one 2- or 3-layer 9-inch cake.

Recipe from More From Magnolia.

Best Ever Buttercream Frosting

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This frosting reminds me of the kind you get on bakery sheet cakes. It’s delicious, easy to pipe, and easy to spread.

Ingredients
1/2 cup butter
1/2 cup butter flavor Crisco
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners’ sugar
1/4 cup milk

Preparation
In a large bowl, cream butter and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and milk. Beat well.

Frosting Note:
The first time I made this frosting, I used regular water based food coloring and the colors came out extremely muted. Since then, I’ve used gel color and the colors have looked great.

Recipe from All Recipes.

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