PUMPKIN CUPCAKES

Just when I thought I couldn't eat another Pumpkin flavored "anything", I quickly changed my mind as I thought of creating this recipe for Pumpkin Cupcakes.  The Pumpkin Puree makes these amazing Cupcakes super moist and flavorful.  Pumpkin almost always is accompanied by warm autumn Spices like Cinnamon, Nutmeg and Ginger to make it even more delicious.  Just when you thought you couldn't eat another Pumpkin flavored treat this time of year, you were Cooking The Amazing and Pumpkin never tasted so good.


Here is the recipe.


1 1/2  Sticks No Salt Butter Softened
1 c  Sugar
2/3 c  Dark Brown Sugar Packed
1/2 c  Sour Cream
15 0z. Can Of Pumpkin Puree
          (NOT Pumpkin Pie Mix)
1 c  Whole Milk
3 t  Vanilla Extract
3 Large Eggs
2 1/2 c  All Purpose Flour
2 t  Baking Soda
2 t  Baking Powder
1 t  Fine Grain Sea Salt
2 1/2 t  Ground Cinnamon
1 t  Ground Ginger
1/2 t  Ground Nutmeg
1/4 t  Ground All Spice
1/8 t  Ground Cloves

MAKES approximately 22-24 large Cupcakes.


1.  A lesson I leaned early on in baking is to measure out all the ingredients before I start.  Then I check them off from the ingredients list to be sure nothing is left out.  I learned this lesson the hard way... more than once. 

2.  PLAN AHEAD:  Soften your Butter at room temperature.   Soften the Butter and Cream Cheese for the Icing.  Place 22-24 large Cupcake liners in Muffin Tins.  Or for layer Cake cut 2 eight inch rounds of parchment paper and spray 2 eight inch pans with Nonstick Cooking Spray (Pam) placing the parchment rounds over the sprayed pan bottom and set aside.   I use extra large Cupcake liners from Reynold's brand.

3.  Preheat your oven to 350 degrees.  In a large bowl mix the softened Butter, Sugar and Brown Sugar for 4 minutes with a hand mixer or the paddle attachment of a Kitchen Aid mixer.  It will be grainy but it needs to become well mixed to keep the Cupcakes light.  4 minutes of mixing is important.

 

4.  Add, all at once, the Sour Cream, Canned Pumpkin Puree, Whole Milk, Vanilla Extract and 3 Large Eggs to the mixed Butter and Sugars.  Mix until well blended about 2 minutes.

 

5.  In another large bowl sift together the All Purpose Flour, Baking Powder, Baking Soda, Fine Sea Salt, Ground Cinnamon, Nutmeg, Ginger, All Spice and Cloves.  Be sure it is well mixed and sifted.

6.  Pour the dry sifted ingredients over the wet ingredients all at once and mix well, about 2 minutes.  Do not over mix.

7.  FOR CUPCAKES:  Scoop the batter using an Ice Cream scoop or spoon into the large Cupcake liners filling 1/2 way up.  Do not overfill or it will over flow during baking.  Bake at 350 degrees for 22-25 minutes, turning the trays 1/2 way through baking to get even baking.  Use a toothpick to test for doneness.   The toothpick should come out clean.  Do not over bake.

 

8.  FOR LAYER CAKE:  Spray with Nonstick Cooking Spray (Pam) and line with a round of parchment paper, two 8 inch cake pans and divide the batter evenly between the pans.  Bake at 350 degrees for 30-35 minutes, turning the pans 1/2 way through baking for even baking.  Use a toothpick to test for doneness. The toothpick should come out clean.  Do not over bake.  Ovens vary so you may need to adjust the time for your oven.

9.  Allow to cool completely in the pans before icing with Cream Cheese Icing.




CREAM CHEESE ICING


Here is the recipe.

2   Sticks No Salt Butter Softened

16 oz. Cream Cheese Softened (2 bars)

3 c   Powdered Sugar

4 t   Vanilla Extract

1/8 t   Almond Extract

1  pinch Fine Grain Sea Salt (very small pinch)

1. Allow Butter and Cream Cheese to sit out until it is room temperature and softened, about 2 hours.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more.
4. 1 cup at a time, add the Powdered Sugar and blend well.
5. Add Salt, Vanilla and Almond Extracts and mix well. Taste and add more Powdered Sugar for more sweetness or more Cream Cheese to meet your own taste.
6. Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.
7. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
8. OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

COPYRIGHT (c) 2012

WHITE WEDDING CUPCAKES

I love white wedding Cake.  After all, it is the best part of the wedding.  You know, those long, drawn out ceremonies where everyone is stuffed in their frilly dresses and new stiff white shirts wishing the party would start and the sappy stuff would end.  The Wedding Cake at the end makes it all worth it.   This recipe is to satisfy those White Wedding Cake cravings at home.  White fluffy, moist Cake with creamy white Vanilla Butter Cream Icing doesn't have to wait for love birds to tie the knot to be eaten.  You can make it anytime, for any reason, even for your own love bird... or just for yourself to eat while you watch that old VHS video of your wedding.  You can make this into a layer cake with Raspberry Jam or Fresh Strawberries in between the layers for a delicious surprise.  Or, if you are like me, leave good enough alone and serve it pure, plain and all white.   When you are Cooking The Amazing, "it's a nice day for a white wedding...Cake."





Here is the recipe.






1 1/2  Sticks Butter, unsalted, softened
1 2/3 c  Sugar
1 c  Buttermilk
1 c  Sour Cream
2 t Vanilla Extract
2 t Almond Extract
6 Egg Whites, from large Eggs
1/4 t  Cream of Tarter
2 1/2 c  Cake Flour (You may substitute All Purpose Flour but will be slightly more dense)
2 t  Baking Powder
2 t  Baking Soda
1 t  Sea Salt, fine grain
Butter to grease pans






1. Preheat oven to 350 degrees. *Plan ahead: Use room temperature ingredients for the fluffiest Cake.

2. This can be made into a layer Cake.  Butter two 9 inch Cake pans then line with parchment paper rounds in the bottom. Butter the top of the parchment papers. Or for Cupcakes, place 22-24 Large Sized Cupcake liners in muffin tins.


3. In the bowl of a KitchenAid with a paddle attachment or large mixing bowl with a hand mixer, cream softened Butter and the Sugar for 4 minutes, scraping down the bowl frequently. It will be grainy.

4. To the creamed Butter and Sugar mixture add the Buttermilk, Sour Cream, Vanilla Extract and Almond Extract and mix well with a hand mixer or KitchenAid for about 3 minutes.   It will look curdled.

5. In a separate large bowl using a hand mixer, whip the Egg Whites and the Cream of Tarter into stiff peaks. About 3-4 minutes and set aside.

6. In a separate medium bowl (I know, another bowl to clean, but this Cake is worth it.) sift the Cake Flour, Baking Powder, Baking Soda, Sea Salt and then whisk well to combine. It is important to lighten the Flour by sifting and to make sure the Baking Soda and Powder are well distributed.

7. Pour the dry ingredients into the bowl of wet ingredients and mix for about 1 minute until no flour is seen. Be careful not to over mix.  Scrape down the bowl often.

8. Add 1/3 of the whipped Egg Whites to the mixture and mix in to lighten the batter using a rubber spatula. Then add the rest of the whipped Egg Whites and fold it in using a rubber spatula until incorporated well.

9. Pour cake batter mixture into the 2 prepared 9 inch cake pans divided equally and place into the center of the preheated oven and bake for 22-25 minutes or until a toothpick comes out clean from the center of the cake.  Check the the cake at 22 minutes.  If not done, place back into the oven and continue to bake checking again in 1 minute intervals until a toothpick comes out of the center of the cake clean.  The cake will be very pale lightly browned in color when done.  Rotate your pans half way through for even baking.


10. For Cupcakes, fill Cupcake liners 1/2 way up and bake for 19-22 minutes at 350 degrees until a toothpick comes out clean and tops are lightly browned. * Don't overfill liners or they will over flow.  Rotate the pans half way through.

11.  Allow to rest in the pan for 1 hour before removing to cool to room temperature. This is a very moist and fragile cake so handle with care.  Once cooled completely ice with Vanilla Butter Cream then dust with Powdered Sugar if desired.  To make it fun for kids add sprinkles.

VANILLA BUTTER CREAM


4 1/2 sticks Butter, unsalted, softened
5 c Powdered Sugar
1 T Milk
4 t Vanilla Extract
3-5 t Almond Extract
1 Pinch fine grain Sea Salt (very small pinch)

Total Prep Time: 5 minutes (except time to soften butter.)






1.  Allow Butter to sit out until it is room temperature until softened.

2.  In a large bowl, place the softened Butter.

3.  Cream the butter with a hand mixer for 1/2 minute.

4.  1 cup at a time, add the Powdered Sugar and blend well.

5.  In a small bowl, add Milk, Salt (very very small pinch), Vanilla and Almond Extracts and mix well. * Different brands of Almond Extract are stronger than others. Start off with 3 t mix well and taste and add 1 t at a time until you get what tastes best to you.

6.  Begin mixing the Butter and Powdered Sugar again and add the liquid Milk and Extract mixture until mixed in well, approx 2 mins.  Taste and add more Extracts as needed.

7.  Keep Butter Cream Icing at room temperature for the best consistency to ice cakes.

8.  Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.

OTHER FLAVOR OPTIONS: Delete the Almond extract and add 3-6 tsp. of your favorite extracts like Peppermint or Coconut. Or add 1/2 c to 1 c of Raspberry Jam or Strawberry Jam for a delicious Icing.












TIP:  If you do not wish to use traditional Vanilla Butter Cream then choose the Icing of your choice to ice your Cake.   Butter Cream Icings are always a good choice, it's picking the flavor that's hard. 


Click HERE for amazing Butter Cream Icing recipes like Chocolate Butter Cream or Coconut Butter Cream.

For a delicious Cream Cheese Icing click HERE.
Or for a twist on tradition try dipping Cupcakes into dark rich Ganache or icing with Coconut Pecan Icing.


COPYRIGHT (c) 2011

RED VELVET CAKE

Want the perfect Valentine's Day dessert?  Or just a fun dessert for any time of the year.  Red Velvet Cake is an old fashioned Southern classic that has become the most popular Cake at bakeries across America.   It is know for it's vibrant bright red Cake and creamy Cream Cheese Icing, although there is much debate on what the original Icing should be.  You can easily use Vanilla Butter Cream Icing to top this moist Cake.   Original recipes also contained a small amount of Cocoa Powder and Vinegar.  In my recipe testing I found that neither one made a difference so I left them out of my recipe.   I also made mine more flavorful using more Extracts.   If you have a Sweetie that has a sweet tooth you can make them Red Velvet Cupcakes and swoon them all over again when you are Cooking The Amazing.



Here is the recipe.




1 1/2 Sticks Butter, unsalted, softened
1  3/4 c  Sugar
6  Egg Whites, From Large Eggs
1/4 t  Cream Of Tartar
1 c  Buttermilk
1/2 c  Sour Cream
1 T  Vanilla Extract
3 t  Almond Extract
1 oz  Liquid Red Food Coloring
2 1/2 c  Cake Flour (You may substitute All Purpose Flour but will be slightly more dense)
2 t  Baking Powder
2 t  Baking Soda
1 t  Sea Salt, fine grain





1.  Preheat your oven to 350 degrees.  Make sure you aren't wearing white clothes or any special clothes that you don't want to get Red Food Coloring on.  Prepare ahead:  Allow your Eggs and Butter to sit out at room tempertaure for a more fluffy Cake.

2.  Grease with Butter or spray with Pam, 3 Cake pans 8 inches round or fill 20 large Cupcake liners into Muffin tins.  Or 24-26 small Cupcake liners.  Line the Cake pans with parchment rounds or wax paper wounds on the bottom of the pans to ensure easy removal once baked.

3.  In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, place six room temperature Egg Whites and 1/4 t  Cream of Tartar and beat until you get stiff peaks.  Remove them from the bowl and set aside for later.  I don't even wipe out the bowl and continue on with the next step.  It all ends up in the cake anyway.

4.  In the bowl of a stand mixer with paddle attachment (switch out the whisk) or a large bowl with a hand mixer, beat the Butter for 2 minutes then add the Sugar and beat for 2 minutes more.



5.  Add the Buttermilk, Sour Cream, Vanilla Extract and the Almond Extract and mix for approx 2 mins.   It will look curdled.  Scrape down the bowl to be sure to get it well mixed with a rubber spatula.

6.  Then add the Red Food Coloring.   Mix it on low to prevent it flying out and staining you and your kitchen!

7.  In a large bowl mix all the dry ingredients using a whisk so that it is well incorporated.

8.  Slowly add the dry ingredients by sifting them over the wet ingredients then mix on low speed for a few seconds so the flour doesn't make a dust cloud in your face (I've done it a million times!) and then increase speed to medium for 2 minutes.  Scrape down the bowl half way through mixing.  Next fold in all of the Egg Whites until well incorporated using a rubber spatula.  Then divide Cake Batter between prepared cake pans or scoop into Cupcake Liners.

9.  For Cupcakes:  Using an Ice Cream scoop or large spoon fill Cupcake liners 1/2 way.  Do not fill higher or it will overflow during baking.
For Layer Cake:  Pour 1/3rd of the Batter into each prepared Cake pan. 

10.  Bake Cupcakes at 350 degrees in the center of the oven for 22-25 minutes.  Bake Cakes at 350 degrees for 25-30 minutes. 
The top center may look wet even though they are done.  Test using a toothpick.  If it comes out clean it is done.   Allow to cool in the pans for 1-2 hrs until completely cool before icing with your favorite Icing.

CREAM CHEESE ICING

2  Sticks Butter, unsalted, softened
16 oz.  Cream Cheese (2 bars) softened
3 c  Powdered Sugar
4 t  Vanilla Extract
1/4 t  Almond Extract
Pinch Sea Salt, fine grain (small pinch)





Total Prep Time: 7 minutes (except time to soften butter and cream cheese.)



1.  Allow Butter and Cream Cheese to sit out until at room temperature and softened.


2.  In a large bowl, place the softened Butter.


3.  Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more until well mixed.

4.  1 cup at a time, add the Powdered Sugar and blend well.

5.  Add Salt, Vanilla and Almond Extracts and mix well.


6.  Keep Cream Cheese Icing at room temperature for the best consistency to ice cakes.


7.  Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.


OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

COPYRIGHT (c) 2011

GERMAN CHOCOLATE CAKE

German Chocolate Cake with thick buttery Coconut and Pecan Icing is a favorite choice for birthdays and special occasions.  Even people that do not like coconut want another piece of this ultimate classic cake.  There is a real difference making a cake and icing from scratch.  You'll appreciate how real this cake tastes compared to a box mix and tub of store bought frosting full of fake this and chemical that.  Yes, I am knocking Betty Crocker again.  Sure, those cakes taste ok and some even good but none taste Amazing.  Read the ingredients list next time you are at the store.  I'd rather die from butter overdose than some cancer I got from Miss Betty Crocker.    So, give Betty the night off.  And this is not the cake you make for your diabetic friend with blocked arteries.  It has lots of Butter, Sugar, Cream and Chocolate.  All the good things we love to eat and all the things that allow you to be Cooking The Amazing.

Here is the recipe.

COCONUT PECAN ICING

2 1/2 c  Pecans, chopped and toasted

2  Sticks  Butter, unsalted

2 c   Heavy Cream

6  Egg Yolks, large

1 c   Dark Brown Sugar

1 c   Sugar

1/4 t  Salt (preferably Fine Sea Salt)

2  t  Vanilla Extract

2 1/2 c   Sweetened Coconut Flakes

Total Cook and Prep Time about 17-20 mins not including cooling period.

TIP:  Make the Coconut Pecan Icing first so it has time to set up while the cake bakes and cools.

1.  In a dry saute pan over medium-low heat toast the Chopped Pecans until lightly browned and set aside to be added later.  About 5 minutes.

2.  In a large sauce pan over medium heat, melt 2 sticks of Butter.

3.  Lightly whisk 6 Egg Yolks in a medium bowl then add 2 c Heavy Cream and Brown Sugar and Sugar, Salt, and Vanilla Extract and mix until well combined with a large spoon or whisk.

4.  Pour the Egg and Cream mixture into the melted butter and stir constantly and rapidly over medium heat for 12 minutes (yes, I know, 12 mins.!) allowing it to come to a boil as it cooks.  The Icing will thicken and then seem to thin as it cooks and thicken again.  It will also get a darker color as it cooks.  After 12 minutes, if your arm has not fallen off, it should coat the back of a spoon.  It will seem very runny at this stage which is normal. Don't add flour or corn starch to thicken it, this is how it is suppose to be at this stage.  Remove from the heat.

5.  Add the Toasted Pecans and Coconut Flakes off the heat to the Icing and mix well then scrape icing into a large bowl to cool at room temperature while the cake bakes.  Allow to sit for 2 hours to set up and thicken at room temperature.  This is important. If you ice your cake too soon the layers will slide off with a thin icing.

6.  Bake Chocolate Cake recipe below. Allow the cakes to cool completely.  Ice your cake using 1/4 icing between each layer stopping about 1/4 inch from the edge.  Then ice the top then the sides and smooth out with a spatula.

CHOCOLATE CAKE

Here is the recipe.

1 c  Baking Cocoa Powder
1 1/2  c  Sugar
1/2  c  Brown Sugar, dark, packed
1 3/4 c  Cake Flour (Can substitute all purpose flour)
1 t  Fine Sea Salt
1 1/4 t  Baking Soda
1 1/4 t  Baking Powder
3  Eggs, large
2 c  Buttermilk
1/2 c  Sour Cream
1/2 c  Vegetable Oil
1 T  Vanilla Extract
Butter to grease cake pansTotal Prep and Cooking Time: Approx. 1 hr 10 mins


 1.  Preheat oven 350 degrees.


2.  Butter 3, eight inch cake pans and line bottom with parchment paper, buttering the parchment paper on top also. Or one 13 x 9 baking dish. Or to make cupcakes, use paper liners unbuttered. Darker metal cake pans cook best.



3.  Get all of your ingredients for the recipe measured and in place.  This will ensure no mistakes in measuring or forgetting an ingredient.

4.  Combine in a large bowl, all the dry ingredients :  Cocoa Powder, Sugar, Brown Sugar, Cake Flour, Baking Soda, Baking Powder, Salt. First sift them through a fine mesh strainer then whisk until well combined. 

5.  Combine the Eggs, Buttermilk, Sour Cream, Oil, and Vanilla Extract in a medium bowl and mix well.  Use room temperature ingredients for the fluffiest  Cake.

6.  Add  dry ingredients to the Egg, Milk and Oil mixture then mix with the hand mixer or KitchenAid for 1 minute, no longer. Over mixing creates a tough cake.  The batter will be thin. 


7.  Let the mixed cake batter sit for 1 minute so the flour can absorb the liquid.  It will look soupy and thin.

8.  Pour the batter in even amounts into the prepared cake pans which should be on a cookie sheet for easy transfer.  Bake in center of the oven.


9.  Bake for 30-35 mins. at 350 degrees or until a toothpick comes out clean. The 13 X 9 baking pan may need 5-10 mins longer. Cupcakes bake for 21-25 mins. ***Fill cupcake liners 1/2 full or they will over flow.*** Don't over bake.

10.  Allow to cool 60 minutes before removing from pans. And cool completely before icing. For best results in appearance refrigerate the cakes before icing for about 30 mins. This cake is very moist and fragile.  Hide cracks with icing.  The cakes when baked will only fill about 1/2 of the cake pan and not come to the top.


11.  Ice the layers and sides of cake with the prepared Coconut Pecan Icing and serve at room temperature.  See above.

                                        COPYRIGHT (c)  2010