Recipes: Cakes & Cupcakes

February 07, 2012

Chocolate Raspberry Creamcakes

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May 13, 2011

Strawberry Rhubarb Upside Down Cake

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March 09, 2011

Homestyle Lowfat Carrot Cake

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February 02, 2011

Brownie Bites

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January 21, 2011

Mini Donut Cupcakes

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December 13, 2010

Woodsycake

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July 09, 2010

Strawberry Shortcakes

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May 24, 2010

Lemon Poppy Seed Bundt Cake

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March 08, 2010

Springcakes

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February 12, 2010

Quadruple Chocolate Mousse Cake

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December 11, 2009

Peppermint Fudge Cakes

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March 21, 2009

Classic Chocolate Cake

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February 13, 2009

Dark Chocolate Butter Cake

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January 05, 2009

Sour Cream Coffee Cake

I've adapted this scrumptious coffee cake from the Davenport Hotel's collection of special recipes.  Although they no longer serve the original version of this cake, it will always be a favorite in our home.

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Ingredients

  • BATTER:
  • 1 cup butter (at room temperature)
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 cup chopped pecans
  • 1 1/4 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • ICING:
  • 1 tablespoon melted butter
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Directions

 
  Preheat oven to 350 degrees. Grease and flour a 10" bundt pan and set aside. Prepare filling by combining all ingredients in a small mixing bowl, and set aside. Prepare icing by combining all ingredients in a small mixing bowl. Cover and set aside. To prepare batter, cream butter and sugar in a medium-sized mixing bowl. Add eggs and vanilla and beat well. Blend in sour cream. Add dry ingredients and blend well. Spoon half of batter into prepared bundt pan and smooth out evenly. Sprinkle filling over batter. Add remaining batter, and smooth out evenly. Bake for approximately 45 minutes, or until toothpick inserted into cake comes out clean.
 
IMG_0341 Remove from oven and let sit in the pan for 5 minutes. Turn out onto a cooling rack and let cool until warm (not hot).
 
IMG_0342 Drizzle with icing. Serve warm or cooled. Makes 8-10 servings.

 

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January 01, 2009

Moist Chocolate Cupcakes with Vanilla Buttercream

Everyone in my family is a huge fan of cupcakes, and really love this version that I've been making for as long as I can remember.
 
*Post Edit* February 25, 2014. This recipe has been slightly revised for even better results. Enjoy!
 
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Ingredients

  • 2 cups granulated sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cups cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions

 
  Preheat oven to 350 degrees farenheit. Fill muffin pans with 24 cupcake liners. Add all ingredients, except the boiling water, into a mixing bowl. (I recommend a batter bowl to easily pour the batter into the cupcake liners). Beat by hand with a wire whisk, until batter is completely combined and smooth. Add the boiling water, and whisk, just until blended. (Don't be alarmed - the batter appears watery). Evenly ladle (or pour) the batter into the liners. Bake for 20-25 minutes, until the center of the cupcakes spring back when lightly touched. Cool and frost.

Vanilla Buttercream Frosting

Perfectly sweet, but not overly so, and light and creamy just like you'd want on a cupcake.

1/3 cup butter, just slightly cooler than room temperature
3 1/2 cups powdered sugar 
2-4 tablespoons milk, depending on desired consistency
1 1/2 tsp vanilla extract
food coloring, if desired

Beat butter in a medium-sized mixing bowl until creamy. Gradually beat in 3 cups of the powdered sugar. Beat in milk and vanilla. Blend in remaining 1/2 cup powdered sugar. If desired, tint with food coloring. (For the perfect pastel colored frosting, only 1 drop of food coloring is necessary).

Note

This recipe also makes a delicious Chocolate Layer Cake. To make as a cake, divide batter evenly between three oiled and floured 8" round cake pans.

Bake in preheated 350 degrees fahrenheit oven for approximately 25 minutes, or until toothpick inserted comes out clean.

Remove from oven and cool on wire rack for 10 minutes. Invert cakes onto cooling racks until cooled. Frost layers as desired.

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Between posts on my website, I document my life on Instagram. You can follow along with me there, Username: thefarmchicks

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