Category Archives: Cakes

Because Cake is an entity in its own right

About, Cupcakes

Banana Cupcakes with Peanut Butter Frosting and Chocolate Sprinkles

Leave a comment
Submit to reddit Share

Yes, the name is long, but this recipe begs to have all of its wonderful flavours announced to get you salivating and scampering off to the kitchen to make ’em! Granted one needs to be a Peanut Butter Lover to truly appreciate them…

Banana Cupcakes with Peanut Butter Frosting and Chocolate Sprinkles

 

 

 

 

 

 

 

 

 

1/2 cup Butter
1 cup mashed ripe Banana (I used 3 medium sized ‘nanas)
1 1/2 cups Sugar
1 teaspoon Vanilla
1 teaspoon Banana Flavouring (optional)
3 large Eggs

2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt

3/4 cup Buttermilk*

*If you don’t have Buttermilk on hand, don’t despair! Pour 1 1/2 teaspoons Lemon Juice or Vinegar into a Liquid one cup measure; add enough milk to make 3/4 cup and set aside for 10 minutes. Do this before you prepare your pans and gather your ingredients and the “Buttermilk” will be ready to use by the time you get to that step!

Preheat oven to 350F.
Line 24 muffin cups with paper liners.

In small mixing bowl combine flour, baking powder, baking soda and salt; set aside.

In large mixing bowl cream together the butter and sugar.
Add eggs, one at a time,  stirring well after each addition and scraping down sides of bowl before adding the next egg.
Stir in mashed banana, vanilla and banana flavouring, if using.
Scrape down sides of bowl.
Mix on medium speed for 1 minute.

Add half the dry ingredients and mix on low speed until combined; on medium speed, continue beating for another 30 seconds.
Scrape down sides of bowl; with mixer on low speed add the milk and gradually increase speed to medium, beat for 30 seconds.
Scrape down sides of bowl.
Add remaining flour, mix on low speed until combined then increase speed to medium-high and beat for two minutes.

Using a 5 ounce scoop fill the prepared muffin cups.
Bake in preheated 350F oven for 13 minutes, rotate pans and continue baking for another 10 to 13 minutes or until a light golden brown and pick inserted comes out clean.

Cool in pans for about 10 minutes then turn out onto wire cooling rack and cool completely.
Frost with Peanut Butter Frosting.

Peanut Butter Frosting

1/2 cup Butter, softened
1/4 cup Shortening, softened
3/4 cup Peanut Butter
1 teaspoon Vanilla

3 cups Icing Sugar
2 – 3 Tablespoons Milk

In large mixing bowl cream together butter, shortening and peanut butter for about 2 minutes.
Scrape down sides of bowl and add 1 cup of icing sugar and the vanilla; beat for 30 seconds.
Scrape down sides of bowl and add another cup of icing sugar; beat for 30 seconds.
Stir in 2 Tablespoons of milk and beat for 30 seconds; scrape down sides of bowl. (you have to use your judgement here and decide whether or not the icing will be the right consistency with or without the extra Tablespoon of milk; in all honesty, I add it and if the resulting Frosting is to thin I add a bit more icing sugar, one Tablespoon at a time until I get the consistency I am after)
Add remaining cup of icing sugar, mix on low speed until combined and gradually increase speed to medium-high and beat until light and fluffy.

Spread on completely cooled Banana Cupcakes and sprinkle each with Chocolate Sprinkles.

 

 

Cakes

Grandma’s 1,2,3,4 Cake

Leave a comment
Submit to reddit Share

 

My maternal Grandmother made this cake regularly and the recipe has been passed around to all her children, grandchildren and great grandchildren! Thanks, Grandma!
1 cup Butter
2 cup Sugar
3 cup Flour
4 Eggs
1 1/2 cups Milk
dash of Salt
3 teaspoons Baking Powder
1 1/2 teaspoons Vanilla
Prepare a 9X13″ pan: lightly spray with veg oil spray, cut a piece of wax paper to fit the bottom only of the pan.
Preheat oven to 350F.
In medium size mixing bowl combine flour, salt, and baking powder; set aside.
In large mixing bowl, cream butter and sugar together for a couple of minutes.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla and beat until light and fluffy.
Stir in 1/3 of flour mixture just until incorporated; add half the milk and continue stirring.
Add another third of the flour mixture followed by the remaining milk and stir until flour mixture is incorporated.
Add remaining flour mixture, stir until combined then beat for 2 minutes on high speed.
 

Pour batter into prepared 9X13, smoothing batter and pushing more batter towards corners.
Bake in preheated oven for 28 – 35 minutes, or until lightly golden and a pick comes out clean.
Remove from oven,  let rest on cooling rack for 10 minutes.
Turn out onto wire rack, peel off baking paper and cool completely.
To finish off:
1. Leave it plain and top with a Fruit Compote (as shown at Top of Page)
2. Cut in half, spread bottom layer with filling, top with remaining cake then frost all over with Whipped cream. Mask edges with toasted chopped nut or
toasted shredded coconut.
Whipped Cream Cake with Fresh Fruit

3. Cut in half, spread bottom layer with Buttercream Icing; top with remaining cake then frost all over with Buttercream Icing, pipe on a Shell border.

 

 

 

 

About, Cakes

Cocoa Fudgey Cake

Leave a comment
Submit to reddit Share

Without a doubt one of the best home made chocolate cake recipes I have come across.

Fudgey Chocolatey Goodness
Topped with Chocolate Butter Frosting, Guaranteed to Satisfy your Chocolate Craving!

 

 

 

 

 

 

 

Preheat oven to 350F.
Lightly spray a 9×13 baking pan with Vegetable Oil spray and dust lightly with flour.
2 x 8in Round pans
12 cup Bundt cake pan
Line 24 Muffin Cups with paper liners

In small mixing bowl, combine and set aside:
1 2/3 cups Flour
2/3 cup sifted Cocoa
1 1/2 teaspoon Baking Soda
1 teaspoon Salt

In large mixing bowl, cream together:
1/2 cup Shortening
1 1/2 cups Sugar
Beat until light and fluffy then add:
2 eggs, one at a time and beating well after each addition
Stir in:
1 1/2 teaspoons Vanilla
Continue beating for another minute.

Gradually stir in dry ingredients alternating with:
1 1/2 cups Buttermilk
Beginning and ending with Dry Ingredients.
Beat for 2 minutes on Medium speed, scraping sides of bowl occasionally.
Pour batter into prepared pan(s).
Bake until wooden pick inserted comes out clean: 35 minutes for 9×13 or 8″Rd, 40 – 45 for Bundt, 18 – 20 for Cupcakes.
Remove from oven, cool in pan for a few minutes before turning out onto wire racks to cool completely.

Frost with Chocolate Buttercream Frosting.