Chocolate Syrup Cake and Mini Cupcakes

I have once again skipped a week.
I have a really good excuse this time.

My son's school had a teacher's conference and he had three days off school. 
We decided to pack up and go to the beach, wouldn't you? 
I seriously love the beach, I could sit out there all day. Soak up the sun, watch my kids dig in the sand, smell the salt water, I could go on and on.

One bad thing about the beach... eating.
No matter what you bring, it ends up with sand on it. If you try to get the sand off you just end up with more sand. 

One morning I was sitting on the beach sipping my coffee... glorious.
I turned my head away from my coffee to make sure my older sons were not going to far.
I grabbed my cup to take a sip only to find my youngest son dumped some sand into it while I wasn't looking. Little stinker. 

So, instead of baking lovely treats to share with you all, I sat on the beach sipping sandy coffee.
I know you will forgive me, especially when you see this chocolaty goodness of a cake.

A whole can of Hershey syrup! You would think it would be super rich, but it is surprisingly light and yummy. 

I was asked to make this cake for a friend's birthday. His sweet Grandma gave me this recipe. You know it is going to be awesome if it comes from a sweet Grandma.

You could it eat it all day, maybe not on the beach though. 

Chocolate Syrup Cake

from a sweet Grandma at my church

1 Stick of butter (softened)

1 cup of sugar
4 eggs
1 cup of flour
1 tsp baking powder
pinch of salt
1 can of Hershey syrup
1 tsp vanilla

Cream together the butter and sugar. Add eggs one at a time.
Sift together the flour, baking powder and salt. Add to butter mixture.
Add syrup and vanilla. Mix until combined.
Bake at 350 degrees for about 25 minutes or until toothpick comes out clean. Do not over bake!
It will look like it is not done, so make sure you test it.
The original recipe calls for a 9x13 pan, but I baked it in3 8"pans.

Put a piece of wax/parchment paper under your cooling rack and put cakes on it to cool. 
Start the fudgey frosting layer

Fudge frosting layer

1 cup sugar

1/3 cup evaporated milk
1 stick of butter
1/2 cup chocolate chips

In a medium saucepan melt the first three ingredients.

Add the chocolate chips and stir until melted.

Pour warm frosting on WARM cakes, trust me. It will drip over, that's why we have the wax paper under it. Let it sit until cool and hardens. 
If you make it in a 9x13 pan, just pour it all on warm and serve, your done.
If you want to make the layer cake, keep reading.

Ganache frosting

3 Tbls Corn Syrup

6 oz heavy cream
12 oz chocolate chips
1/2 tsp vanilla
1-2 cups confectioners sugar (sifted)

Heat the corn syrup and cream over medium heat until almost boiling. 
Add chocolate chips, stir until melted. Remove from heat and add vanilla.

Put in the refrigerator to until completely cooled.

Place cold ganache in your mixer and beat until fluffy, adding confectioners sugar to taste.

Frost each layer and sides of cake.

Add chocolate chips to sides and place in the fridge to set.

Bring to room temp before slicing.

I unfortunately did not get a picture of the inside, but it was delicious.

I also made some mini cupcakes.

Make the mini cupcakes just like the cake and pour the syrup in the cups.
Let the frosting cool and harden.

Frost with the ganache frosting and dip in mini chocolate chips.

Triple chocolate mini bite!

These were fantastic! I almost prefer them over the cake.
Mini bites of Awesome!

Baking from my heart to your kitchen,

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Lemon-Lime Cake and Cupcakes

Babies... everyone loves babies.


One of my dear friends is about to pop. I mean that in the nicest way.


We have a very special bond, her and I, we seem to only be able to produce boys.
I find that a blessing, I mean, have you seen the drama girls bring.
I should know, I am one and I have caused my share of drama.


She is having boy #3, which evens us up. We will both have 3 boys.
Days filled with bugs, boogers and boo boos. Pretty much my life right now.


When I was asked to make her a baby shower cake, because yes, even though it is her third boy a mom still needs diapers and essentials. We needed to have a baby shower. I knew her life would be filled with boy cakes so I decided to be a little girly for her.

I made some pretty flowers, blue is because it's a boy, green and yellow because it's a lemon-lime cake. Makes sense right? Amuse me.


I had made the Key-Lime curd earlier and decided it would be amazing in this cake. I was right! It was so yummy!


So start with that. 


Make the Key Lime goodness.

Key Lime Goodness a.k.a. curd

From Confessions of a Cookbook Queen

8 tbsp (1 US. stick) unsalted butter
softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/3 cup plus 4 tbsp. Key Lime Juice


Beat butter and sugar in a large bowl using an electric mixer.

Slowly add the eggs and yolks one at a time, mixing well after each addition.

Pour in lime juice and mix again.

Expect the mixture to look curdled, this is normal.

Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens.

Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.

Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools.

Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Next up the Cake.

I found it in one of my favorite cookbooks, Better Homes and Gardens. You know the one, red and white checked book your mom had growing up. Well at least my mom did.

Triple-Layer Lemon Cake

1 cup buter, softened

4 eggs

2 1/3 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 cups sugar

2 tsps finely shredded lemon peel (zest)

2 Tbls lemon juice

1 cup buttermilk

Line your pans with parchment paper. I used three 6" pans for this cake.

It made 18 cupcakes as well.

This is how I zest "finely". I fine cheese grater works better than a fancy zester for me.

In a medium bowl sift together the flour, baking powder, soda and salt. Set aside

In a large mixing bowl beat butter with an electrice mixer on medium to hight speed for 30 seconds. Add sugar, lemon zest, and lemon juice, beat until well combined. Add eggs 1 at a time, beating well after each addition.

Now you have all the players, time to put them together.


Alternately add flour mixture and buttermilk, beginning and ending with the flour. 
Beat on low speed after each addition just until combined.
Pour into prepared pans.


Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.


Cool thoroughly before icing.

I layered the cake with the Key Lime curd and it was a winning combination. 

I covered the cake with Lemon Frosting.

Lemon Frosting

1 cup butter, softened

1/2 cup shortening

2 Tbls lemon juice

4 Tbls lemon curd

6 cups powdered sugar

1 Tbls lemon zest

Cream butter, zest and lemon juice together for about 1 minute, scraping the bowl often,

Sift powdered sugar in bowl and beat 2 minutes more, still scraping often.

Add the lemon curd 1 Tbls at a time until you get desired taste.

Beat for about 2 minutes more until light and fluffy.

For the cupcake, make a well in the center.

I know they have gadgets and what not for making wells in cupcakes, but I just use a melon baller. Seems to work ok for me. 

Put the key lime in the middle and frost with the lemon frosting.

My hubby thought it was a bit tart, but I love it and so did everyone else. I think it is the perfect tart to sweet balance. If you like key lime, you will really enjoy that tasty middle.

Enjoy!

Baking from my heart to your kitchen,

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http://www.foodiefriendsfriday.com/
 

Java Chip Cupcakes

Do you ever just NEED a cup of coffee.

There is a Starbucks in the Target where I shop. I can smell the coffee before I even walk through the doors.

The smell is like a magnet drawing me to their counter, before I know it I have ordered a Grande cup of goodness. 

It always makes my shopping with three boys a little less stressful.

Ah caffeine... gotta love it.

On a warmer day, one of my favorites is the Java Chip Frappaccino. 

I thought, why not make it into a cupcake! 

I know... yummy... you can thank me later.

To make it even easier it uses a box mix.

INGREDIENTS:
 1 Box Mix Golden Butter Recipe (I use Duncan Hines)
1/3 cup softened butter
3 eggs
 3 Tbsp. plain nonfat Greek yogurt + enough instant coffee to make 1 cup   

 Heat oven to 350 F. Line cupcake pans.

Make sure you have all the ingredients.

Let's start with the yogurt -coffee concoction.

 Put 3 Tbls of yogurt in a measuring cup and then fill up the rest with instant coffee to make 1 cup.

Put this mix in a large mixing bowl with the butter and box mix and start blending on low with an electric mixer. Add eggs and mix until moistened. Beat on medium speed for 2 minutes.  
Pour batter in cupcake liners  
Bake for 15-20 minutes or till toothpick inserted near center returns with just a few crumbs.


For the Frosting:
1 Cup unsalted butter
1 Cup shortening
6-8 cups powdered sugar
1 tsp vanilla
1 tsp instant coffee (or you could use Kalhua)
3 Tbls heavy whipping cream (about that much, you may need more)
1 1/2 cups of chocolate chips or chopped chocolate (I use Ghirardelli semi-sweet)


Cream butter and shortening together.
Slowly add about 4 cups of powdered sugar. Cream for a minute to combine."
Add the vanilla and coffee. Cream to combine.
Add about a Tbls of whipping cream. Start adding a few more cups of powdered sugar. I prefer to use about 6-7 cups. Just keep taste testing until it reaches your level of sweetness. Yes, everyone's is different. 
Continue adding Tbls of cream until it reaches the consistancy you like.
Add chocolate chips and beat for about 5 minutes until nice and fluffy.




This cupcake seriously tastes like you are biting into a cup of coffee. So if you love coffee as much as I do, you must make this!


I also made a 6" round cake for my friend's birthday using this recipe.
Here is how the cake turned out.

So if you need a cup of coffee in the form of a cupcake, this recipe is for you!
Enjoy!


Baking from my heart to your kitchen,

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Pastel Coconut Cupcakes and Marshmallow Frosting

I love Easter.


I think it is right up there with Christmas for me.


I love all the pastel colors and pretty dresses. I have three boys so the only pretty dress will be on me, but I am ok with that. They have some stylin clothes for boys now and they will be adorable.



I also love that the weather is getting warmer and everything is blooming around me. 


We had an Easter playdate around these parts and it was so much fun. We had an Easter egg hunt and those little rascals found the eggs so fast. One of my friends graciously opened her house to all of us and there were kiddos everywhere. I was going to plan other activities, but they all had so much fun just playing. It was glorious actually. There was no fighting and as far as I know no "boo boos". The weather was perfect and we just had a great time.


I of course brought something sweet, really, it is just expected of me now. I must say, I don't mind at all. I love it.


It was a warm day so the marshmallow frosting decided to melt all over my cupcake.
The important part was that they were still yummy.

I used a really simple recipe with a box this time. I know *gasp* but sometimes it just works. Don't judge me, you know boxed white cake is delicious. You will also want to make these, trust me.

You will need:

Pastel Coconut Cupcakes

1 box white cake mix

1 (8.5 oz) can cream of coconut

1 package vanilla instant pudding 

1/3 cup vegetable oil

1/4 cup water

4 large eggs

Preheat oven to 350 degrees

Blend all ingredients with an electric mixer on low speed for 1 minute.

Stop and scrape down the sides.

 Increase the mixer to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth.

Divide the batter into four equal parts and dye pastel colors.

Drop colors in one at a time. So pretty.

Bake for 15-20 minutes. Let cool on rack.

Let's talk frosting!

Pastel Marshmallow Frosting

1/2 cup sugar

2 Tbls water

2 large egg whites

1 jar (7oz: 1 1/2 cups) marshmallow creme

Place the sugar, water, and egg whites in a medium-size heavy saucepan.

Cook over low heat, beating continuously with an electric hand mixer on hight speed until soft peaks form, 3-4 minutes. Please be careful... don't melt your cord on the burner.

 

Soft peaks! Remove the pan from the heat.

Add the marshmallow creme and beat the mixture with the mixer on hight speed until stiff peaks from, about 2 minutes more.

The recipe said to use at once, but I regridgerated it overnight. That might have been my downfall and why it melted so easily. Note to self... Use at Once!

They were still quite tasty and the marshmallow frosting complimented the coconut cupcake well. Want to see the inside? I know  you do....

The one on the left I put the batter in side by side.

On the right I placed the batter on top of each other.

Pretty!

They made a pretty pastel display!

They just make me happy, even if they did melt.

Oh and we will talk about those cookies next week.

Something to look forward to!

Baking from my heart to your kitchen,

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Carrot Cake and Cupcakes

It has finally happened.
My son has done something I completely don't understand.
There are so many crazy things that fly into his head that I just check them off as, "he is just being a boy". Jumping on the bed...check. Stomping through puddles...check. Throwing rocks...check. Fighting with his brother...check. But this... I just don't understand.


We step out into the backyard and I see these beads buried in the dirt. I have no idea where they came from. My first thought was, which necklace did they break and try to bury it outside. Treasure, you know, again, I would understand that. I ask my 5 year old son about them, he doesn't know, so I hand them to him and off he goes. He runs to me a few minutes later and says, "Uh-oh Mommy", never a good sentence. He puts his head back, points to his nose and I see a bead lodged in his nostril! Are you kidding me?! 
Why is it that he would think the logical place to put a marble size bead is ... Up Your Nose!! 
I did what any good mom would do...Panic! I saw us driving to the ER, me explaining about the bead up the nose, waiting there for hours while they disuss the options and snicker at us. Good thing I was able to get it out, but then I thought, wait... there were two. He points to his other nostril. Ugh.. I thought for sure we were headed to the ER now, this one was pushed up there so far it was for sure in his brain. I have heard of such stories, but my son would never.... well, until now of course. 
Thankfully, after some pushing and prodding I got that thing out. No one was going to snicker at me today, well, except for my friend who witnessed the whole thing. My son was then warned that it is NEVER ok to put things up your nose. EVER!


I just don't understand, but what I do understand is cake. Let's talk about cake and any cake that uses 3 sticks of butter is a winner in my book.


I have posted about Carrot Cake before, but I didn't include pictures and adorable cupcakes, so I thought it was worth revisiting.

Carrot Cake

Adapted from FoodNetwork.com Emeril Lagasse

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots

Cream Cheese Frosting

20 ounces cream cheese
2 stick unsalted butter
5-6 cups confectioners' sugar
2 teaspoon pure vanilla extract

1/2 cup chopped toasted pecans

Preheat the oven to 350 degrees F.

Shred the carrots, I used about 6 carrots.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat.

In a medium bowl, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix.

Add the carrots and beat on medium speed until well incorporated, about 2 minutes. 

Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the mini cupcakes, bake 10 minutes.
For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla, mix to combine

A few tips for putting this cake together:

Refrigerate the cake layers before icing, they are a bit fragile and do better cold.

Also refrigerate the frosting, it is creamy and smooth and will frost easier when it is cold.

When the frosting starts to come to room temperature it starts to melt to the bottom of the cake. I believe it is because I prefer a more tangy cream cheese frosting. If you know how I can get a stiffer cc frosting, please share. I would love to know, seriously.

I generally just prefer this cake cold, I don't know why, but I think it tastes better.

I tint some of the frosting orange and some green to pipe on the top carrots. Easy peasy.

Oh and I thought these mini cupcakes looked adorable in my tea light holder. 

Definitely going to be using as a display in the near future.

My sons loved it! To me, that is the best part.

Hopefully, they will stuff them in their mouth and not their nose... sigh.

Baking from my heart to your kitchen,

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