Tag Archives: Vanilla

Valentine Cupcakes

Preparing well ahead for February 14th, I decided to bake these Valentine Cupcakes on a Sunday evening. Usually, I don’t have cake flour. Not because I forget to get it at the store, but because it is too pricey to get cake flour in Guate without paying an arm and a leg. So, after reading this post from Joy The Baker, I’ve been making my own cake flour since we started this blog with Helga. Thanks Joy! So, after sifting my fair share of cake flour  quite a few times (I batch make it so I can have some handy), I was ready to make this recipe… but I wanted to make a Funfetti version of the cupcakes.

Like I said, I wanted. I ended up having just ¼ cup of this kind of sprinkles, I added some red and pink colored sugar to complete the ½ cup of sprinkles that the recipe calls for. The result was gorgeous! Since I used half and half, the amount of colored sugar sprinkles was just the right touch to give it a soft swirly kind of color to the batter. After baked, the cupcakes look gorgeous and with the chocolate-pudding-like buttercream, these cupcakes will make a good impression on everyone’s tummies.

Oh, and from experience when a recipe calls for eggs (or egg whites in this case), be careful to crack each egg, separate it and put the egg white in the bowl you will be using. Make this with each of the eggs. Once I didn’t do it and an entire pound cake recipe went down the drain. Why? Well, one of the eggs was bad. That’s when I heard Grandma Lucy’s voice in my  head “You know better, you must take your time to crack each egg and see if its good”. So, from Grandma Lucy to you… Take your time cracking eggs.

Kitty

Valentine Cupcakes

Valentine Cupcakes

Cupcake Recipe by My Baking Addiction
Chocolate Buttercream, a Foodies Original Recipe
Yield: 18 cupcakes

Ingredients for the Cupcakes:

2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 ¼ cups whole milk, room temperature
4 large egg whites, room temperature
8 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract
½ cup of valentine colored sprinkles

Ingredients for the Chocolate Buttercream

2 tablespoons of unsalted butter, softened
3 ounces unsweetened chocolate, coarsely chopped
6 ounces of semi sweet chocolate, coarsely chopped
8 ounces of cream cheese, softened
1 teaspoon of vanilla extract
1 ½ cups confectioners’ sugar, sifted

Directions:

  1. For the Cupcakes, center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.
  2. In a large bowl, sift together the flour, baking powder and salt.
  3. In a medium bowl, whisk together the milk and egg whites.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one-third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
  5. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
  6. Remove the bowl of your mixer and add the sprinkles, folding them into the batter carefully.
  7. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
  8. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
  9. For the Chocolate buttercream, melt the chocolates and butter in the bowl of your mixer placed over simmering water.
  10. When it’s melted, transfer your bowl (caution, it will be very hot!) to your mixer and start whipping the chocolate. It will lighten its color as it gets fluffier. Add the cream cheese slowly, so it helps the buttercream grow while letting air in.
  11. Add the vanilla extract and slowly add your confectioners’ sugar. If you want your buttercream more dense, add more than what’s directed here.
  12. Decorate your cupcakes with the buttercream (I used my 1M tip from Wilton), white sprinkles and a red M&M on top.

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Valentine Cupcakes

Zebra Bundt Cake

I’ve seen several cake or cupcake decorations with the Zebra theme, but what if we could instead of having the zebra outside, it would be inside? I knew that this Zebra Bundt Cake was going to be a hit as soon as I started making it. At home, both my brother and dad are guys with down-to-earth, simple, no-fuss taste when it comes to desserts. They absolutely love chocolate, and they also love a simple bundt cake, specially Grandma Lucy’s Sunday Cake. I made it on a Friday, and by the following Tuesday there was only one slice left to share between them both.

This cake is light, almost as if it was made with cake flour, after you prepare the vanilla batter, you reserve 3 cups of it and add the chocolate to make your second batter. Now, for the zebra effect, it is a bit tedious, so don’t do it if you’re in a hurry. Take a good hour to prepare the cake (between mixing and spooning the batter). If you happen to have two Scoops with release bands like this one, use them! It makes the process so much easier and faster. I just have one, and it’s huge… like 5 tablespoons worth of batter, so I didn’t use it. But on the bright side, I added my scoops to my Amazon wish list so I can get them with my next purchase.

Kitty

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake

Recipe from Bake me Away, adapted from King Arthur Flour

Ingredients

1 ½ cups granulated sugar
6 large eggs
1 ½ cups milk
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
¼ + ⅛ teaspoon salt
4 ½ tablespoons dutch-processed cocoa powder

Chocolate Covering
6 oz. of semi-sweet chocolate
2 oz. of unsweetened chocolate

Directions

  1. Preheat the oven to 350°F. Generously grease and butter a bundt baking pan and set aside.
  2. In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low-speed blend in the oil, milk and vanilla until well combined and smooth.
  3. In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
  4. Remove 3 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
  5. Spoon about 3 tablespoons of vanilla batter into a side of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used.
  6. Bake the cake in the center of the preheated oven for 50 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling.
  7. For the Chocolate Covering, melt both chocolates in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

Notes:

  • The original recipe recommends to use dutch processed cocoa with this recipe as natural cocoa will result in a heavy, soapy taste to the cake. However, I did use natural unsweetened cocoa (I like living on the edge, what can I say?) and the recipe came out great.
  • If you have two heavy-duty ice cream scoops like this one, the process will be much faster. Don’t use the same one as the chocolate batter will get mixed with the vanilla one and the zebra effect won’t be as noticeable.

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Zebra Bundt Cake drizzled with Chocolate

Hot Vanilla

This is the opposite of hot chocolate. Before I wrote this post, I wanted to try it out for myself. I figured it would only taste like sugared milk, and… well, frankly I didn’t want to give you a crappy recipe. I simmered the ingredients, poured it into my Irish coffee mugs, not expecting much. I was pleasantly surprised!  This hot beverage is so delicious, all I can tell you is… go heat some milk, you need to try this. Right now.

I used McCormick’s pure vanilla extract, and added some whipped cream and marshmallows on top. This will go into my favorite hot beverages list… next to hot chocolate, of course.  Oh, and coffee.

This post also reminded me about how warm milk before going to bed can supposedly help you sleep. Have you tried it? I don’t have an issue with sleep myself, I’m gone 3 minutes after my head hits the pillow! But I did a little reading on the subject, and here’s an interesting article  I thought I’d share with you: Is it true that warm milk can make me sleepy?

Helga

Hot Vanilla

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Vanilla Mug Cake

Even though I always was thinking that “baking” in the microwave is wrong, curiosity got the best of me. I wanted to try a mug cake recipe… So, it was a quiet Saturday with my parents, and grandma coming over for lunch. I decided to try to “bake” this quick dessert so we would all share this not-so small mug cake. Just by looking at the amount of batter, it was clear that the result would be too much to be a one person dessert. I strongly recommend using two ramekins or a very large mug to bake it in. The mug used here, is one that I often use for soups.

Since I just couldn’t let the recipe sit unaltered, I made a a little update to the recipe: I substituted the vanilla extract from the original recipe with vanilla beans. It makes it so much better! Even grandma (who was more than skeptical about baking in the microwave) agreed it was a nice quick cake that tasted good… for emergencies! (her words not mine :) ).  All around, this is a quick no-fuss dessert that will make that craving for something sweet go away. Definitely a cake to share and to eat right away. We found that if we let the cake sit for more than 30 minutes it gets tough and hard, so better eat it while warm.

To dress it up, you can top each mug with sliced strawberries and some whipped cram.  Or drizzle with chocolate syrup.

Kitty

Vanilla Mug Cake

Vanilla Mug Cake

Adapted from Yellow Cake in a Mug from Group Recipes
3 Servings

Ingredients:

6 tablespoons all-purpose flour
4 tablespoons sugar
⅛ teaspoon baking powder
1 egg
3 tablespoons water
3 tablespoons vegetable oil
¼ teaspoon vanilla beans
1 large mug

Instructions:

  1. Add the dry ingredients to the cup and stir together.
  2. Stir in the egg, water, oil and extract of choice.
  3. Microwave for 3 minutes (1000 watts).
  4. The cake should rise to the top of the mug.
  5. Allow to cool a little and turn out onto a plate.

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake