Shortcut Carrot Cake

Of all the desserts out there my favorite by far is Carrot Cake.

I just love it.

From the pecans, to the raisins to the cream cheese frosting nothing brightens my day more than a piece of delicious, moist, flavorful carrot cake.

I love finding that wonderfully tasting piece when I least expect it. There is nothing worse than biting into a piece of dry, flavor-less cake. But when you find a piece of good carrot cake you remember where you were and get go back and get it again.

Since I was a child, this has been my very favorite cake. But until now I have never made it myself. I can't explain why, it's just one of those cakes that I didn't think I could do well and I thought it would take forever.

Boy, was I wrong!

For Easter this past Sunday I made what Kraft Foods calls their "Shortcut Carrot Cake". I was hesitant trying this out but gave it a go anyhow. And boy was I glad I did. This recipe was right up there with my favorite carrot cake slices, the best part of the whole recipe?...you start with a box of Spice Cake Mix!

Just add in a few ingredients and you have got a delicious carrot cake! The biggest surprise was the cream cheese frosting was so incredibly light and fluffy. Something that you rarely get with any carrot cake.

My only change that I will make is the next time I will add raisins. One thing that the recipe does not.

Next step is making this recipe into cupcakes! I can't wait!

Shortcut Carrot Cake

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREHEAT oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.

PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Easter Nest Cupcakes

So after looking at just how far I had to go back and update this blog I figured instead of starting with the cupcakes that I had made in the fall and the recipes that I would start at the most recent and work backwards.

With that said, I am going to blog every single day until I get caught up!

So if you check back try to hold me to that!

At any rate, let me start off with the Easter Nest Cupcakes.

I found a recipe in an old Pillsbury Recipe booklet (the ones in the checkout line at your neighborhood grocery store).

The recipe was basically starting out with a box of chocolate cake mix and some chocolate frosting. Sprinkling them with chocolate sprinkles (jimmies) to build the nest and placing 3 egg candies for decoration. Viola! You have your Easter Egg Nest Cupcakes.

I had some frozen cupcakes in the freezer that I defrosted (for lack of extra time), and some Vanilla Buttercream that I used instead.

The recipes for those that I used initially were from the "Cupcakes From The Cake Mix Doctor" book.

They were for the White On White Cupcakes which I have since renamed to White Chocolate Cupcakes and the Basic Vanilla Buttercream. Before I begin with the recipes let me give you my observations.

You think White on White Cupcakes should give you a White Cupcake...WRONG! That was what I was expecting until I noticed that you need a whole egg. That immediately turns the batter a light yellow. When they bake they are indeed yellow. Next time, I think I will stick to just the egg whites to get a true white cupcake. The cupcakes themselves were fine, the white chocolate flavor didn't stand out. Which I took to be a good thing and a bad thing. I myself, don't like White Chocolate but I wish the flavor stood out a little more. This will definetly be a recipe I play with when I have some more time.

From personal expierence they freeze very well. The batch I used for the Easter Nests were from an order I put together at the end of February. I think they are actually better and have more of a moistness when frozen and thawed.

As far as making the nests go, I followed the pictures of the Pillsbury nests and didn't like the way they looked. After a little inspection of my pantry I found some coconut which I toasted. After applying the Buttercream and dousing them with a good helping of coconut I placed 3 Cadbury Mini Eggs on top for the egg in the nest look.

Very pleased with the end result!

Enjoy!

The recipes are as follows:

White on White Cupcakes:

1 cup White Chocolate Chips

1 Package Plain White Cake Mix

1 Cup Whole Milk

1/3 Cup Vegetable Oil

1 Large Egg

3 Large Egg Whites

1 Teaspoon Pure Vanilla Extract

Place the white chocolate chips in a medium sized glass mixing bowl in the microwave on high power for 50 seconds to 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth. Set aside to cool slightly.

Place the cake mix, milk, oil, eggs, egg whites, vanilla and melted white chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full.

Place them in a preheated 350 degree oven for between 17 to 20 minutes. (They should be golden and spring back lightly when touched).

Vanilla Buttercream

8 Tablespoons butter, at room temperature

3 Cups Confectioners' Sugar, sifted

3 to 4 Tablespoons of Milk

1 Teaspoon of Vanilla Extract

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffly, 30 seconds. Stop and add the confectioners' sugar, 3 tablespoons of the milk and the vanilla. Blend with the mixer on low speed until all ingredients are incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon of milk extra if the frosting seems stiff.

Where Has The Time Gone?

Wow, my last post was in October?

Holy crap!

I knew I was behind but I didn't think I was THAT far behind.

I don't even know where to start.

And here I thought this was going to be a quick post.

Let me go back and see what I have done.

Stay tuned!

How do I love thee Hostess let me count the ways...

My favorite, all-time cupcakes are Hostess.

My very first memory of eating a cupcake is eating a Hostess. I've even been eating them the same way since I was 6 years old (I am now, 31).

First I eat the little white swirl. Then I eat all the chocolate, the I break the cupcake in half and with my tongue scoop out the white cream. Then and only then do I eat the cake.

I even think that the new Hostess 100 calorie cupcake packs are the best thing since sliced bread. However, can't we just add another 25 calories and add the white swirl?

With that said two weeks ago I had to attend a Surprise 50th Birthday celebration for my aunt. I was asked to make cupcakes (of course!). With that said, I wanted to stay in a true 50th birthday fashion and decorate the cupcakes black and white.

On the day I was to make the cupcakes I came across this recipe in the Taste of Home Cupcake & Muffin issue and switched to it!

They were absolutely perfect! And so easy to do!

I know there is a recipe floating around the internet for "Faux-stess" cupcakes and these would be the equivalant. I am now calling them "Faux-stess".

They were a huge hit at the party and have quickly become my number one most requested cupcake now!

What follows is the recipe...ENJOY!

Cream Filled Cupcakes:

1 package Devil's Food Cake Mix

2 teaspoons hot water

1/4 teaspoon salt

1 jar Marshmallow Creme

1/2 cup shortening

1/3 cup confectioners' sugar

1/2 teaspoon vanilla extract

Ganache Frosting:

1 cup semisweet chocolate chips

3/4 cup heavy whipping cream

Prepare and back cupcakes according to package directions, using paper-lined muffin cups. Cool for 5 minutes before removing to wire racks to cool completely.

For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small mixing bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla on high until light and fluffy; add the salt mixture.

Insert a small round pastry tip (#230) into a pastry or plastic bag; fill with cream filling. Insert the tip halfway into the center of each cupcake and fill with a small amount.

In a heavy saucepan, melt the chocolate chips with cream. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator.

Yields 2 dozen.

P.S. I used the remaining cream filling to pipe the swirl on the top. I have also used white fondant and put that on the top as well. For example, for the birthday party I had exactly 2 dozen cupcakes and there are exactly 24 letters in the phrase, "Happy 50th Birthday MaryAnn". So I cut small letters out of fondant and used them for the garnish. But by doing the swirl you get the true "faux-stess look!"

Think Pink!

In honor of Breast Cancer Awareness month the first Saturday of October I made "Think Pink" cupcakes.

I've been meaning to post about them for quite awhile now but just have not gotten around to any blogs in the last 3 weeks I believe.

But I am back on track now.

So...Think Pink!

The recipe I found in the book 500 Cupcakes by Fergal Connolly. I haven't used this book before but all the recipes in here are ones that I eventually want to try. A lot of different kinds but I am not sure how they would sell at the market.

But I digress.

The cupcakes themselves came out a little dry. But I think it was more problems on my part than anything else. The recipe calls for superfine sugar. Of course I didn't notice this before I was going to make them so thanks to the internet I found what to do if you don't have superfine sugar. Guess what....I also did not have self-rising flour. So because I had to use the substitute for two main ingredients that could be the reason for the dryness.

Next time I will make sure I have superfine sugar on hand (most of the recipes in the book call for it!)

But other than that....

Think PINK!

For the cupcakes:

1 cup sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

1 tsp. baking powder

4 eggs

1 tsp. vanilla extract

Preheat the oven to 350 degrees. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.

Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the frosting:

3 cups confectioners' sugar, sifted

1 cup sweet butter, softened

Pinch of salt

Pink Food Coloring

To make the frosting, cream the confectioners' sugar, butter, and salt with an electric mixer until smooth. Add a few drops of food coloring, and mix well. Spread the frosting liberally onto the cooled cupcakes.

Makes 1 1/2 dozen.

Welcome Fall!

For the first weekend of Fall I found a recipe in the Taste of Home Cupcakes & Muffins issue. They looked relatively easy and delicious so I went ahead with my "Welcome Fall Cupcakes".

The recipe is below and all I can say about these is they were not delicious. They were scrumptious! Absolutely stunning presentation wise, I got so many compliments on these at the market and they were a wonderful seller.

I hope you get a chance and try them!

Caramel Apple Cupcakes

1 package spice or carrot cake mix (I used carrot)

2 cups chopped, peeled tart apples

20 caramels

3 tablespoons of milk

1 cup finely chopped pecans, toasted

12 popsicle sticks

Prepare cake batter according to package directions; fold in apples.

Fill cupcake pan 3/4 full with batter. Bake at 350 degree oven for 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing to wire rack to cool completely.

In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with toasted pecans. Insert popsicle sticks in the center of each cupcake to resemble caramel apples.

Snickerdoodles!

Remember when you were a kid and someone's mom used to make Snickerdoodle cookies?

Not my mom...

My mom only ever made Italian Cookies at Christmas. And the occasional Chocolate Chip Cookies. It wasn't until I got older and moved out of the house and my mother really began to make other cookies.

And still only around Christmas.

Any rate, remember those Snickerdoodle cookies?

They were those light little round cookies sprinkled with cinnamon on top.

They were always so yummy. I always wanted to make them, but still never have.

The closest I came is making Snickerdoodle cupcakes. The recipe (posted below) found on Cupcake Fun.com.

An easy enough cupcake, the butter cupcake batter making a deliciously light textured cupcake. The frosting was totally not what I was expecting. I expected a buttercream-esque. Not Meringue Pie -esque.

I guess I should have known when the frosting recipce called for 3 Tablespoons of Meringue Powder. I have used the Wilton Buttercream recipe which calls for Meringue Powder so was expecting that. I have never made actual Meringue anything but I guess now I can't say that anymore.

I can't stand Meringue. Frosting that is. I am probably the only person on the face of this earth that actually scrapes the Meringue Frosting off my Lemon Meringue Pie.

YUCK!

The funny thing is my husband loved these cupcakes. And he is a classic tastes sort of guy. He doesn't like buttercream but loved the meringue on these cupcakes.

This was also my first foray into filling a cupcake. I have the filling tip #230 and while I thought it was easy enough I realize that I did not fill these with enough of the Cinnamon Cream Cheese filling as it was lost in the cupcake. Lesson learned.

See for yourself...

But for now, I'll stick to the cookies!

Snickerdoodle Cupcakes

For the Butter Cupcakes:

1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon No-Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

Preheat oven to 350°F.

In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt.
Add flour mixture alternately with milk, starting with the flour.

Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

For the Cinnamon Cream Cheese Filling:

1 package (8 oz.) cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 cup milk


In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use.

For the Fluffy Boiled Icing:

3 Tablespoons meringue powder
1/2 cup cold water
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water

Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes. In microwave safe bowl stir sugar, corn syrup and 1/2 cup water. In microwave bring syrup mixture to a boil (approx. 5 minutes). Remove, let mixture cool slightly (1-2 minutes).
Slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes.

For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.

Sprinkle cinnamon sugar on top of the icing for a traditional flavor!